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Posts posted by Eric Srikandan
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9 minutes ago, Smokeydoke said:
Can I ask why you went with the Panasonic instead of the CusineArt?
Can't get the Cuisinart in the UK sadly otherwise I would have.
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On 29/01/2018 at 2:03 PM, kayb said:
I wish I liked bell pepper. I love the look of stuffed peppers. But I can't stand that bell pepper taste.
I know that feeling. I think they just taste yuk.
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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.
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34 minutes ago, weinoo said:
Can it core a apple?
I don't think so. Might make coffee though ;-)
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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.
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6 minutes ago, ElsieD said:
@Eric Srikandan what are the interior dimensions?
33cm wide, 34cm deep and 21cm high.
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4 minutes ago, FauxPas said:
Looks very nice! I found this one on the Canadian Panasonic site, is yours similar? Is it a countertop appliance? What is the water source, is it 'plumbed' or does it have a water reservoir?
Mine is a NN-DS596B - so probably the UK version of the one you've found.
It's countertop, small reservoir and collector in the bottom.
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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.
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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 :-)
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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.
Proofing
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?
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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.
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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.
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?
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10 hours ago, JoNorvelleWalker said:
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).
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@JoNorvelleWalker can you show us the overprooved baguette?
Also, how warm is the area you are prooving? Curiously I find my dough takes a longer time to prove than suggested in MB.
My kitchen measured 22c with my thermapen in the air.
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@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.
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1 hour ago, Smokeydoke said:
I'm thinking the osmotolerant yeast is a must.
I'm not sure it is but I got some just in case. I've made a few recipes that ask for Osmotolerent yeast but like @Anna N I've simply increased the volume used by 25%
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@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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@nicothe ramekin buns look cute. What weight of dough did you use for each one? And did the ramekin have any bearing on baking temps and times?
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Panasonic Steam Oven
in Kitchen Consumer
Posted
Yes, through Amazon UK. I imagine being Panasonic it'll be a global product.