[What Proteins won’t you eat?]

I think there are things I might not prefer (brains is one), but if push came to shove, I would eat anything rather than starve.

[Questions about Black Cardamom, Citrus and Other Ingredients in Dorie Greenspan's Fresh Orange Pork Tenderloin]

Here you go - Thai black cardamom.

[Questions about Black Cardamom, Citrus and Other Ingredients in Dorie Greenspan's Fresh Orange Pork Tenderloin]

5 hours ago, Okanagancook said:

That's interesting.  I have not seen these.  I wonder what they taste like.

 

Those are what I have although I haven't tasted them as such. I'll take a photo when I use them next.

[Questions about Black Cardamom, Citrus and Other Ingredients in Dorie Greenspan's Fresh Orange Pork Tenderloin]

The black cardamom thing is curious - I was just looking at Kenji's Khao Soi recipe which asks for black cardamom (Thai) and then states that there are two types - one with a white outer and black seeds and one as per in this thread.

 

https://www.templeofthai.com/food/spices/cardamom-3101000344.php

 

 

 

[Dough hook not grabbing dough]

8 hours ago, JoNorvelleWalker said:

 

The proof is in the pudding.

 

 

 

 

Tonight I made a batch akin to French Lean Bread but I mixed for exactly 5 minutes on speed 6.  I achieved the open pearlescent crumb that so often eludes me.  The dough was neither under proofed nor over proofed.  Indeed my boule achieved so much oven spring in the CSO it burnt on the top elements.  Never before has that happened.  I'm sort of delighted actually.

 

This is not the first time I've complained MB does not give much guidance for users of the KitchenAid, which are probably a high percentage of their audience.  Not all of us have Hobarts or spiral mixers yet.

 

The problem with mixing on lower speed in the KitchenAid, as @CanadianHomeChef reports, is the hook does not properly engage the dough.

 

Beautiful looking loaf @JoNorvelleWalker - I find the same issue with mixing speeds using my Kenwood mixer - but in the end a bit of trial and improvement seems to get there. I tend to mix on speed min or 1 initially before autolysis, then take it to 3 or 4 for the final mix and mix for maybe 5 mins until it looks like a good stretchy mass.

[What kitchen equipment are you getting for xmas?]

I have everything that anyone could buy me with a reasonable price! Otherwise it would be a Thermomix, Vacuum Chamber machine and a Polyscience Control Freak. Perhaps they will be presents from myself one day.

[eG Cook-Off #80: The Aromatic, Exotic Flavors of Curry]

2 minutes ago, KennethT said:

My teacher in Chiang Mai begs to differ with Kenji.. it does use a yellow curry paste, as well as a curry powder called "Hung Lay" powder.  I've made it using her recipe using a red curry paste (I didn't have yellow at the time) and it tasted very similar to what I had in Chiang Mai.

 

Hung Lay is another paste I have seen (I think I have a packet at home). The first time I tried Khao Soi was a cooking class in Bangkok, and then only in one other restaurant in Bangkok too. My own efforts at home using both the ready mix and Kenji's recipe which I did think was very close to both the Thailand versions I tried.

[eG Cook-Off #80: The Aromatic, Exotic Flavors of Curry]

On 9/24/2018 at 1:34 AM, KennethT said:

Many years ago, I was in Chiang Mai and we took a cooking class - one of the dishes I requested making was Khao Soi, which originates in the area.  I can't find the recipe now, but it used a yellow curry paste, although you could sub in red curry paste in a pinch.  I don't know what to do with the sour yellow curry paste though.

 

Khao Soi is one of the finest things I have ever eaten. It does not, however, use red or yellow curry paste (the paste is yellow however).

 

Kenji has a recipe for the paste on Serious Eats, and there is a branded Khao Soi seasoning made by Lobo but that's a dry powder mix.

[New Toy: Breville/Polyscience Control Freak!]

I shouldn't have seen this.....£1200 in the UK. And I want one. Even though I definitely don't need it!

[Man'oushé, Inside the Lebanese Street Corner Bakery]

On 3/30/2018 at 5:30 PM, kayb said:

_{How could I resisit? I ordered it.}

 

Ha - so did I!

[The Bread Topic (2016–)]

Good days baking. French lean baked in a Pullman and shokupan made as a tear and share. Shokupan was amazing eaten hot from the oven!

[Baking with Myhrvold's "Modernist Bread: The Art and Science"]

I made it. Dough was difficult to handle so I used 500g tins. Didn't have pearl sugar so dried some simple syrup in the oven and crushed as a substitute.

[Baking with Myhrvold's "Modernist Bread: The Art and Science"]

Anyone going to try the Portuguese Sweet Bread?

 

http://modernistcuisine.com/recipes/portuguese-sweet-bread/

 

[Baking with Myhrvold's "Modernist Bread: The Art and Science"]

Shokupan. Little bit of work to make the gelatinised rice beforehand as I had to grind the rice first but great rise, nice light texture. Made fab french toast for breakfast. Pretty nice toasted with butter or in a sandwich with cheese and ham. Will make some burger buns next.time.

[Baking with Myhrvold's "Modernist Bread: The Art and Science"]

Had a go at the Ciabatta. Didn't have malt syrup so used honey instead. The dough was so wet it had to be poured into the tin (no way it would have worked on a sheet). Overnight proove in the garage and baked this morning.

 

Not as airy as Ciabatta I've bought but tasted amazing toasted with butter and fois gras for lunch.

[Baking with Myhrvold's "Modernist Bread: The Art and Science"]

2nd attempt at Babka but with Nutella this time. Much better!

[Panasonic Steam Oven]

Oregano, cheddar and paprika bread. 20 mins steam at 220, 15 mins no steam at 200. Looks spot on.

[Baking with Myhrvold's "Modernist Bread: The Art and Science"]

Inspired from last weekends Babka, I've made a cinnamon filling and going to make something akin to cinnamon rolls.

[Panasonic Steam Oven]

26 minutes ago, gfweb said:

or foil on top?

 

Foil on top sounds like an idea, although I weary of too much faffing. Maybe at the  venting stage. Maybe drop the temps and bake a bit longer too.

 

Still, trial and improvement is the way.

[Panasonic Steam Oven]

Looking a little bit better, although I suspect the breads are a bit tall for the oven and getting too close to the top heating element. Temps are out a bit too - measured 245c with a temp set at 220c.

[Panasonic Steam Oven]

Clearly underbaked but the outside is quite good. The machine works just need to do with tune process with it.

 

As an aside, using this thing, I've microwaved left over curry and baked up some frozen flat bread for dinner

[Panasonic Steam Oven]

Not great

[Panasonic Steam Oven]

Ok...I need to calibrate the oven. 220c, 20 mins steam and 5 mins (wanted 10 mins but the top was looking a bit too dark).

 

Another attempt tomorrow...

 

Oh and internal temp was 40ish measured with thermapen.

[Panasonic Steam Oven]

Right, first test will be MB lean french bread. Poolish is started so we'll see how we go tomorrow. Will probably bake a single 1kg loaf in my perforated tin and see what happens.

[Panasonic Steam Oven]

I've only run the clean program so far before I test drive it over the weekend. From what I understand, each function can run in sequence rather than in parallel.

 

It certainly appears to be all 4 functions; it is definitely a microwave (no turntable), oven, grill and steamer. Manual describes using the grill and microwave in stages, or including the steam function but not the oven.