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Kerry Beal

Outside the Brown Bag - Taking my Kitchen Toys to Work

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Here's what happens when you pick up a fathead dough pizza that you have on parchment and the parchment tears before you make it over to the plate - 5 second rule.

 

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Little bit of top sirloin, couple of leftover mushrooms from the pizza cooked in the fat rendered from the steak.

 

 

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oops thought it was a 2 second rule. Yes agree  the immediate reaction of scalding heat on hands is to throw them up. Good save :)

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11 minutes ago, heidih said:

oops thought it was a 2 second rule. Yes agree  the immediate reaction of scalding heat on hands is to throw them up. Good save :)

Actually no burns sustained - the paper ripped and it landed face down on the floor. 

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12 hours ago, Kerry Beal said:

it landed face down on the floor.


Things almost always do... and the bigger potential mess involved, the lower the odds things will land any other way. :D

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15 hours ago, Kerry Beal said:

Here's what happens when you pick up a fathead dough pizza that you have on parchment and the parchment tears before you make it over to the plate - 5 second rule.

I understand the five second rule. I understand the two second rule. I understand parchment tearing. What I don’t understand is what the hell is a “fathead dough pizza”

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2 hours ago, Anna N said:

I understand the five second rule. I understand the two second rule. I understand parchment tearing. What I don’t understand is what the hell is a “fathead dough pizza”

Ah - that would be low carb dough 

 

 

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3 hours ago, Tri2Cook said:


Things almost always do... and the bigger potential mess involved, the lower the odds things will land any other way. :D

Indeed!

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An interesting day at work today - the power was out for several hours this afternoon which interfered with my ability to cook what I wanted - but I got most of what I wanted to do early in the day.

 

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I started with a couple of loaves of Pain Rustique - took the first loaf out for the day shift - just took the second out for the night shift.

 

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Sous vide then pan fried in duck fat this lovely pork chop. 

 

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The experiments with the bagel continue - this is gluten free flour with vital wheat gluten added. I think that this might have potential - I'll cut into it once it's completely cool to see the crumb. I suspect more gluten needed and more water. I know very little about gluten free baking.

 

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10 minutes ago, Kerry Beal said:

Sous vide then pan fried in duck fat this lovely pork chop. 

 

I share your fondness for a decent pork chop.   🙂

 

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52 minutes ago, Kerry Beal said:

this is gluten free flour with vital wheat gluten added. I think that this might have potential - I'll cut into it once it's completely cool to see the crumb. I suspect more gluten needed and more water. I know very little about gluten free baking.


I know even less about it because I would have thought using gluten free flour then adding vital wheat gluten would have been kinda like using sugar free syrup and adding high fructose corn syrup. 

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34 minutes ago, Tri2Cook said:


I know even less about it because I would have thought using gluten free flour then adding vital wheat gluten would have been kinda like using sugar free syrup and adding high fructose corn syrup. 

Lol - I can see why it would appear that way!

 

The hubby suffers from gut grief which often interferes with a good night sleep. I've seen a couple of patients who have been put on a low FODMAP diet by gastroenterologists - so we decided to give it a try to see if it would help his discomfort. 

 

It's the wheat fructans in the flour that need to be eliminated in the elimination phase of the diet so gluten free products are recommended. But it turns out that the gluten itself is actually low in fermentable carbohydrates so it occurred to me that if you started with the non wheat starches and added back the gluten for structure that you could make a better textured bread. There was some discussion in the Fresh Loaf website about it with suggestions of how much vital wheat gluten to add per 100 grams of starches so I decided to give it a try.

 

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It had a lovely chewy texture - the nurses made short work of it. I thought there was a bit of an aftertaste - not quite sure where that came from - perhaps the simmering in the malt syrup solution (decided bringing lye to work wasn't the best idea). 

 

 

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36 minutes ago, Kerry Beal said:

It's the wheat fructans in the flour that need to be eliminated in the elimination phase of the diet so gluten free products are recommended. But it turns out that the gluten itself is actually low in fermentable carbohydrates so it occurred to me that if you started with the non wheat starches and added back the gluten for structure that you could make a better textured bread. There was some discussion in the Fresh Loaf website about it with suggestions of how much vital wheat gluten to add per 100 grams of starches so I decided to give it a try.


That's pretty cool. I've never explored the gluten free world. I just assumed vital wheat gluten for gluten free was like holy water for vampires. 

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24 minutes ago, Tri2Cook said:


That's pretty cool. I've never explored the gluten free world. I just assumed vital wheat gluten for gluten free was like holy water for vampires. 

It certainly would be for celiacs!

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I admire y'all!

I can't do it!

If it hits the floor, it's headed for the door!

:wink:


Edited by DiggingDogFarm (log)
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7 hours ago, DiggingDogFarm said:

If it hits the floor, it's headed for the door!


Me too if it was for someone else. But I tend to be less adherent to that idea when it's something for me. Depends on what it is and where it lands. :D

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A lot of low-carb breads work on a similar pattern, using something like coconut flour to provide the bulk and then adding vital wheat gluten for structure. It's also handy if you want to play around with adding things like quinoa flour or oat flour to your conventional breads but still have a decent crumb.

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Couple of really ripe bananas in the house this morning - seemed a good opportunity to make banana bread. Took the first loaf out hot - nurse Glenn is cutting the last little piece in half, then in half, then in half again. It's going to be a crumb!

 

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Kimchi Jigae - always an easy thing to make in the Instant Pot at work. I'll share the rest with the staff in a few minutes.

 

 

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1 hour ago, Kerry Beal said:

Kimchi Jigae


I want to try making that one of these days... if I ever manage to win the battle with what seems to be a complete inability to successfully make a good batch of kimchi. I've tried all kinds of recipes, used all kinds of tips and tricks I managed to dig up here and on google in general... kimchi continues to stick it's tongue out at me and laugh. It always tastes fine but not as kimchi, more as a kimchi-esque salad. It just won't properly ferment.

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