This is the third attempt (Thanksgiving was #2) of the no-knead bread technique popularized by Mark Bittman earlier this month.
Going mostly by weight:
Flour (370g bread flour, 100g spelt flour)
Water (350g)
Salt (10g, about 1.75 teaspoons)
Yeast (0.25 teaspoons)
The approximates the 3 cups of flour to 1.5 cups of water ratio, and resulted in a drier dough upon [...]
Turkey, fresh, about 12lbs from Westside Market, brined and prepared along the lines of this Good Eats recipe, but using a turkey roasting bag. The brining was done in one of those giant XL Ziploc bags. Note that the big Ziploc had a slow leak, and it was a good thing I put [...]
Here’s an interesting piece by someone reverse engineering Patsy’s pizza. I don’t intend to violate warranty/lease/fire codes by disabling the safety features of my oven in order to achieve 800F temperatures, but the dough techniques he discusses are informative.
Pizza is bread, and I’ve started using his “The Wet-Kneading Technique with Autolyze” on, say, multigrain [...]
Catching up on listening to the podcast backlog, I came across this idea for making ice cubes from fresh basil:
NPR : Celebrating Late Summer’s Basil Bonanza
A little too late on my part; I think I missed out on the cheap, abundant, fresh basil at Westside Market. Oh, well, next year.
Interestingly, our building is going [...]
Last week, I broke my second french press carafe this year. It was just a small bump against the counter, but the crack ran through the thin glass (I feel kitchen counters should be covered by a pliant rubberized mat now rather than fashionable-but-less-practical marble). Thoughts about replacements ran towards Lexan, but the [...]
This is what I’m currently doing for multigrain bread at home:
1 packet yeast
1/2 cup warm water
Mix these in the mixer bowl and wait to see if the yeast is good.
1/2 cup rolled oats
1/2 cup barley flour
1/2 cup spelt flour
1/2 cup kamut flour
1 cup whole wheat flour
1/4 cup flax meal
1/4 cup wheat bran
1-1/4 cup warm water
1/3 [...]
Here’s the apple crisp recipe we’re using right now. The apples are given a little bit of “pie filling” treatment:
1/2 stick butter
1/2 cup white sugar
1 cup all-purpose flour
3/4 cup rolled oats
1 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
5 apples, peeled and cubed
1 lemon, juiced
1 tablespoon cornstarch
1/2 cup water
Pre-heat oven to 375F.
Cream butter [...]
This is derived from AllRecipes.com’s Fig and Lemon Chicken, which used dried figs and chicken thighs, so we have to do things with the greater amount of liquid from fresh figs.
Ingredients:
1 lemon, juiced
1/4 cup brown sugar
2 tbsp balsamic vinegar
1/4 cup water
6 figs, trimmed and quartered
1 lemon, sliced
2 chicken breasts, about 1.5 lbs
1 handful cillantro, chopped
Preheat [...]
I finally made bread that wasn’t dense. Previous attempts have tended to result in dense (though sufficiently tasty) bread because I screwed up something in either the kneading or by not allowing enough time for the dough to rise after forming. They weren’t hockey pucks, but had relatively small bubbles in the, um, [...]
The pizzas from Friday ultimately came out sort of triangle shaped, because I wasn’t very good at shaping the dough into classically round pies. Some of the dough was also undercooked, because I wasn’t very good at making a uniform thickness. I suppose the two problems are related: they both concern rolling out [...]