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chord

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  1. chord

    Mandolines

    Thanks. I was happy with my 10 year old version, so I'll probably just get another Kyocera.
  2. chord

    Mandolines

    I've had a yellow Kyocera ceramic slicer/mandoline for many years. Unfortunately it just broke. This model seems to be the closest replacement, although mine wasn't adjustable. I don't need anything fancy with a lot of parts I need to keep track of. I just want a simple slicer that will make the kind of thin cuts that I can't easily do by hand with my barely adequate knife skills. Does anyone have any experience with the Kyocera versus one of the similar models from Oxo, Prepworks, etc?
  3. I'm a total neophyte, so take these comments for whatever they are worth, but the Spruce Eats dough recipe seems very similar to the Peasant Bread one from alexandracooks. That dough is also batter-like, but her recipe only has a one-hour initial rise and she does do a kind of a fold using forks between the first and second rise. Could the four hour rise be the culprit? Your bread does look a lot like the pic in the King Arthur article on over-proofed dough.
  4. There's a lot of yeast available on Etsy. Some of it is in the original packaging from the major providers like SAF and Red Star. Others seem to be from small bakeries and individuals who have repackaged bigger allotments. Most of the sellers are listing expiration dates as well and there are a lot of recent 5* reviews. Prices are ok. About $7 per pound, but then you have to tack on another $6-7 for shipping.
  5. There's a scarcity of pork around here. I was looking at these pork "carnitas." Do you think it's pork butt? There's no indication on the packaging. I'd like a cut that I can use for braising or for grinding.
  6. Focaccia with almonds, onion and rosemary
  7. I only have a single loaf pan, so I made a 3/4 recipe. Below are the actual amounts I used. As I'm at altitude, my version is light on the yeast. Also, I realize now that I didn't account for the different flour weights, so there's less cornmeal and more whole wheat flour than in the published recipe. Ingredient Percentage 3/4 Recipe AP flour 62.5 240g Cornmeal 12.5
  8. Thanks, I appreciate the kind words. I actually measured by weight instead of volume, so the hydration percentage should have remained the same. I'm sure you're right about the amylopectin, or rather I will be sure once I figure out what it means. I'll try a split top next time.
  9. I'm one of those folks who never really did much baking until being trapped inside by the pandemic. I was lucky to get my hands on some yeast in early April and I've been making a variety of baked goods since then. This is Anadama Peasant Bread. I got the recipe here, but it's originally from Bread Toast Crumbs, by Alexandra Stafford. ETA: I forgot about my questions. The loaf has a ragged edge. Is that a blowout? Should I try to score the bread next time, even though it's a really wet dough with 92% hydration?
  10. In the winter, maple syrup, bourbon, and orange bitters work really well together.
  11. While digging around on Amazon, I found this Traex spoonula: https://www.amazon.com/SPOON-13-0367-TRAEX-SPATULAS-LADLES/dp/B001E0JOVQ, although it doesn't look like it's in production anymore. It seems that Vollrath bought Traex several years ago. So if you want something similar, this one is probably the successor model.
  12. This scooper/strainer thing is my favorite. I don't know who designed it, but that nameless individual was almost certainly a cook. The oval perforations work better than round ones. They let a lot of liquid through, but will stop even small bits of food like cooked Israeli couscous. (I don't know why you almost never see colanders with oval holes.) The tines on the edges work well for grabbing long pasta. And the tines also allow the strainer bowl to bend, so it can get into the corners of a saucepan and fish out the last remaining bits of food. I use it t
  13. I just bought a new timer, not a fancy AI assistant, but an old-school one with a magnetic back. I wanted one a clock which showed the time with seconds, as I often just want to stir or blend something for 20 or 30 seconds and it would be overkill to set up an actually timer. The timer itself can count up or down, it's quite loud, and has a good backlight. I bought the TM01 which only has a single timer, but they also offer another model, the larger TM02 with two. TM01: https://buythermopro.com/product/thermopro-tm01-digital-timer-countdown-touchable-backlit/
  14. This is from the FAQ on the Staub UK site: [https://www.staub-online.com/uk/en/pages/faq_castiron.html]
  15. Vitamix.com has the reconditioned Explorian blender on sale for $200 with coupon code SAVENOW. It's their base model and it's reconditioned, but I think that's about as good a price as you'll see https://www.vitamix.com/us/en_us/shop/certified-reconditioned-explorian
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