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Eric Srikandan

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Posts posted by Eric Srikandan

    Panasonic Steam Oven

    in Kitchen Consumer

    Posted

    10 minutes ago, FauxPas said:

     

    I would consider it, but not right away. Did you buy it through Amazon UK? 

     

    The Canadian one seems a bit pricey but the Panasonic site also offers 10% off right away and free shipping. But I have a new Cuisinart steam oven for our Canadian house and would be more likely to consider it for our place here in Arizona. I wonder if it is available in the US? Probably is. 

     

    Yes, through Amazon UK. I imagine being Panasonic it'll be a global product.

    Panasonic Steam Oven

    in Kitchen Consumer

    Posted

    22 minutes ago, FauxPas said:

    Have you tried it out yet? Will be interesting to hear how you like it! I like the idea of being able to combine MW with steam and convection! 

     

    Are you thinking of getting one? Would be interesting to see if there are other owners of this machine here. I came across it while looking for a countertop steam oven on Amazon. Bought it when it was on offer from £350 down to £300.

    • Like 1

    Panasonic Steam Oven

    in Kitchen Consumer

    Posted

    17 minutes ago, FauxPas said:

    Have you tried it out yet? Will be interesting to hear how you like it! I like the idea of being able to combine MW with steam and convection! 

     

    Not yet - probably not till the weekend now, but yes, it seems you can do all kinds of combination cooking which could be fun.

    • Like 2

    Panasonic Steam Oven

    in Kitchen Consumer

    Posted

    With the very well regarded CSO (Cuisinart Steam Oven) not being available in the UK, after a spot of research I've invested in the Panasonic combi steam oven to gain that functionality and replace my trusty old DeLonghi microwave. Hopefully it will prove to be a useful tool in the kitchen. Having a second oven will also be no doubt useful.

    IMG_20180130_223701.jpg

    • Like 5

    The Bread Topic (2016–)

    in Pastry & Baking

    Posted

    9 hours ago, Ann_T said:

    @Eric Srikandan, you can find the recipe on my blog here.

     

    You are definitely ready for this recipe.  It really is simple and can be made from start to finish in around 4 hours. 

    The knotting worried me, but the directions linked in the blog are very helpful! Something to try this weekend, And thank you for the confidence boost :-)

     

    • Like 1

    The Bread Topic (2016–)

    in Pastry & Baking

    Posted

    2 hours ago, Ann_T said:

    @paulpegg now if only you had left out the raisins I would be all over that loaf.  I love  that you were generous with the add-ins. (except the raisins):)

     

    Started a batch of Kaisers this morning.   Destined for Hamburger buns tonight and hopefully pulled pork sandwiches tomorrow.

    5a6f8d6be6f99_KaisersJanuary29th2018.thumb.jpg.2ee3f1c953331415fd2ae2a6aa1563f3.jpg

    Proofing

    5a6f8d735ee87_KaisersJanuary29th20181.thumb.jpg.f729714c9df1eb067b166c7865d28a49.jpg

    First batch out of the little CSO.

     

     

    Those are beautiful! I'm not ready for such intricacies yet but on my list. What recipe did you use?

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

    in Pastry & Baking

    Posted

    28 minutes ago, Smokeydoke said:

    @Eric Srikandan I wonder why it unraveled? It looks delicious, though.

    I think I let the dough get too warm/soft. Getting it in to the tin was really challenging and so I just stuffed it in.

     

    Just tasted the end bits that were trimmed from the "log" and baked in small loaf tins. Tastes fantastic and the Babka filling is really good.

     

    I will take one of the loaves to work tomorrow and grab a crumb shot then.

    • Like 1

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

    in Pastry & Baking

    Posted

    On 16/01/2018 at 6:08 AM, Chris Hennes said:

    Nutella Babka (p. 4•225)

     

    I had an unopened jar of Nutella in my cupboard that expired something like two years ago (I don't exactly eat a lot of Nutella). Of course, expiration dates for such things are a bit sketchy, and it still tastes and smells fresh, so away we go using the thing up. I used basically the whole thing for this loaf, which is a 25% butter brioche with Nutella swirls (they also have a more homemade filling, but librarians will eat anything so I'm bringing the Nutella into work tomorrow!). The baking time was a bit suspect, but I just kept a careful eye on it and pulled it when I couldn't imagine wanting the crust any darker.

     

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    DSC_6851.jpg

     

    DSC_6854.jpg

    Inspired by Chris's Nutella Babka , I think I'm going to give this a try this weekend. Although I will make the Babka filling as per the book. We don't have pastry flour however - will ordinary plain do or should I mix in some cornflour as per DIY cake flour?

    • Like 1

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

    in Pastry & Baking

    Posted

    10 hours ago, JoNorvelleWalker said:

     

    Baguette01222018.png

     

    Excuse the shaping, I was rushing it.  Usually I do slightly better.  This was with 26 minutes final proof.  Kitchen temperature was 73 (23 Celsius).  Note after I started running the ovens the kitchen got much warmer.  If I'd known you were going to ask I would have used my Celsius thermapen.

     

    And I'm thrilled you didn't request a picture of the boule as I rather missed with the peel.

     

     

    The Baguette looks lovely. I'd be curious to see the unbaked dough in it's overprooved state; and although your kitchen temps are marginally higher than mine, I can't imagine it would make such a big difference.

     

    26 minutes final proof also doesn't sound long - maybe your yeast is particularly hyper? When I made some small loaves with the French Lean dough, they still took over an hour for final proof (and they were 80g portions).

     

    Modernist Bread: Sablée Brioche

    in Pastry & Baking

    Posted

    @Smokeydoke I found the traditional method delivered better results. Certainly my mum thought it was the best bread I have made (so far!).

     

    I cubed the butter (and I deviated slightly by using 250g butter rather than 225) and added it in 5 stages with the sugar; it took about 30 minutes in total. I then left it to rest overnight in the garage (it was cold in there) before the final prove and bake.

    • Like 2

    Modernist Bread: Sablée Brioche

    in Pastry & Baking

    Posted

    @Smokeydoke I might give this another go having learned a few things since then - I also misread the bit about putting both balls in the tin and made two small loaves. I used regular yeast the first time (although I didn't have the books then) but have since acquired some osmotolerant yeast since then (SAF Gold).

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