Soups, BBQ, Knives and Pans: The Chef Thread

by **CalvinBall** » Mon Feb 11, 2019 09:39:31

thanks yeah. the book i was using recommends KA AP but i just accidentally bought the wrong one (KA BF). it also recommends SAF instant yeast, which you basically cannot buy in stores. i looked at three places, including whole foods. we just used some store bought quick rise stuff. best i could do.

i plan on ordering some SAF yeast.

by **The Crimson Cyclone** » Mon Feb 11, 2019 09:58:39

theres your answer

by **CalvinBall** » Mon Feb 11, 2019 10:38:31

sorry missed it.

i do have a scale. everything was weighed. before we started fermentation, the mixture was 4 or 5 degrees warmer than the recipe suggested.

there were lots of air pockets. as you got closer to the center, there were fewer. so just slightly denser. as it cooled too it got less of a doughy look and feel. i think we could have left it in for maybe a minute longer.

by **CalvinBall** » Mon Feb 11, 2019 11:02:31

Uncle Milty wrote:I'm just busting your chops. I was serious about not being 100% convinced it was your choice in flour. It's a high probability but not the only one. The yeast is a flag for me. The 'rapid rise' yeasts are really intended for one quick rise.

Yeah. The fermentated dough was super bubbly. Was pretty happy overall with it. Definitely want to switch the yeast up.

Was hard to figure out how much active yeast/water to use. Recipe called for less than a gram of yeast.

by **The Crimson Cyclone** » Mon Feb 11, 2019 11:10:04

CalvinBall wrote:
Uncle Milty wrote:I'm just busting your chops. I was serious about not being 100% convinced it was your choice in flour. It's a high probability but not the only one. The yeast is a flag for me. The 'rapid rise' yeasts are really intended for one quick rise.

Yeah. The fermentated dough was super bubbly. Was pretty happy overall with it. Definitely want to switch the yeast up.

Was hard to figure out how much active yeast/water to use. Recipe called for less than a gram of yeast.

if you have the packets, one packet is 7g or 1/4oz or 2 1/4tsp

by **CalvinBall** » Mon Feb 11, 2019 11:12:59

The Crimson Cyclone wrote:
CalvinBall wrote:
Uncle Milty wrote:I'm just busting your chops. I was serious about not being 100% convinced it was your choice in flour. It's a high probability but not the only one. The yeast is a flag for me. The 'rapid rise' yeasts are really intended for one quick rise.

Yeah. The fermentated dough was super bubbly. Was pretty happy overall with it. Definitely want to switch the yeast up.

Was hard to figure out how much active yeast/water to use. Recipe called for less than a gram of yeast.

if you have the packets, one packet is 7g or 1/4oz or 2 1/4tsp

i didnt explain well. it said to dissolve 2 1/4 tsp in i believe a 1/4 cup of water. since i needed less than a 1/4 tsp of yeast it was hard to figure out how much water to dissolve that in. just such a small amount of water. i had no way of measuring it.

by **The Crimson Cyclone** » Mon Feb 11, 2019 11:45:03

CalvinBall wrote:
The Crimson Cyclone wrote:
CalvinBall wrote:
Uncle Milty wrote:I'm just busting your chops. I was serious about not being 100% convinced it was your choice in flour. It's a high probability but not the only one. The yeast is a flag for me. The 'rapid rise' yeasts are really intended for one quick rise.

Yeah. The fermentated dough was super bubbly. Was pretty happy overall with it. Definitely want to switch the yeast up.

Was hard to figure out how much active yeast/water to use. Recipe called for less than a gram of yeast.

if you have the packets, one packet is 7g or 1/4oz or 2 1/4tsp

i didnt explain well. it said to dissolve 2 1/4 tsp in i believe a 1/4 cup of water. since i needed less than a 1/4 tsp of yeast it was hard to figure out how much water to dissolve that in. just such a small amount of water. i had no way of measuring it.

1/4cup=4tbsp=12tsp

you were cutting it by 1/9
so 1 1/4tsp or 1 1/2tsp would have been fine enough

by **JUburton** » Mon Mar 04, 2019 17:49:44

I baked my first cake this weekend and decided to do 3 levels with a meringue buttercream for some reason.

It looks a mess (my cake leveling skill appears to be suspect) but tastes great and the buttercream came out well. I lolled while after making a meringue (egg whites/brown sugar/cream of tartar) I dropped literally a pound of butter into it one tablespoon at a time.

https://www.seriouseats.com/2018/02/dev ... -easy.html
https://www.seriouseats.com/recipes/201 ... cream.html

Crumb structure isn't quite as good as my mixtures weren't as I don't think I poured them exactly evenly and my oven is horribly calibrated. Did 30 min at 375 instead of 350 and the one with the most batter (though barely more) wasn't quite as done as the rest.

by **momadance** » Sat Oct 12, 2019 16:56:02

Having a Saturday. Making some shrimp and scallop gumbo. Also, making gumbo roux sucks.

by **Uncle Milty** » Sat Oct 12, 2019 17:16:57

rue the roux

Sounds a lot better than this half-assed cheesesteak I made

by **JUburton** » Tue Oct 15, 2019 11:53:22

JUburton wrote:I baked my first cake this weekend and decided to do 3 levels with a meringue buttercream for some reason.

It looks a mess (my cake leveling skill appears to be suspect) but tastes great and the buttercream came out well. I lolled while after making a meringue (egg whites/brown sugar/cream of tartar) I dropped literally a pound of butter into it one tablespoon at a time.

https://www.seriouseats.com/2018/02/dev ... -easy.html
https://www.seriouseats.com/recipes/201 ... cream.html

Crumb structure isn't quite as good as my mixtures weren't as I don't think I poured them exactly evenly and my oven is horribly calibrated. Did 30 min at 375 instead of 350 and the one with the most batter (though barely more) wasn't quite as done as the rest.

I made this a second time but with a more classic swiss buttercream method which was not fun! Who wants to whisk egg whites and sugar over steam for like 20 minutes?

The cake itself turned out much better for some reason...unsure if practice, a better oven, or a kitchenaid.

I also, I shit you not, seem to have lost 1 of 3 cake pans. This seems absolutely impossible but here we are. I seriously wonder if an apartment repair person stole one because I cannot imagine how one just disappears.

by **Grotewold** » Tue Oct 22, 2019 10:38:34

Tonight we're gonna try to replicate the "BBQ" shrimp po boy special from Liuzza's in New Orleans. A potentially very, very big night.

https://40aprons.com/cajun-bbq-shrimp-poboy/

by **momadance** » Mon Nov 04, 2019 22:00:45

Meatloaf is an underrated dish. The key to a banging meatloaf is to use 1/3 - 1/2 of sweet sausage. Usually buy 1.5 pounds encased sausage. Get the meat out of the casing. 1.5 of ground, pork, veal mix. Thank me later.

by **momadance** » Mon Nov 04, 2019 22:04:32

Also, wrap it in bacon.

by **Bucky** » Wed Nov 27, 2019 17:09:38

if anyone here uses an immersion blender, BE VERY VERY CAREFUL

they should make them with a momentary footswitch along with the button switch on the unit. both need to be depressed in order for the thing to spin.

by **momadance** » Wed Nov 27, 2019 17:21:06

Bucky wrote:if anyone here uses an immersion blender, BE VERY VERY CAREFUL

they should make them with a momentary footswitch along with the button switch on the unit. both need to be depressed in order for the thing to spin.

What did you do now?

by **Bucky** » Wed Nov 27, 2019 18:24:21

just answered the pager!!

came out as a 'rescue- general'

guy was using his finger to get something unstuck from the blades, and apparently hit the button with the hand he was holding it with. only thing we could do was load the poor guy into the ambulance with his bloody hand still in the blender.

upon googling it, this is a fairly common problem.

by **Napalm** » Thu Nov 28, 2019 11:42:05

Bucky wrote:just answered the pager!!

came out as a 'rescue- general'

guy was using his finger to get something unstuck from the blades, and apparently hit the button with the hand he was holding it with. only thing we could do was load the poor guy into the ambulance with his bloody hand still in the blender.

upon googling it, this is a fairly common problem.

momadance wrote:Also, wrap it in bacon.

by **momadance** » Thu Nov 28, 2019 13:08:15

Napalm wrote:
Bucky wrote:just answered the pager!!

came out as a 'rescue- general'

guy was using his finger to get something unstuck from the blades, and apparently hit the button with the hand he was holding it with. only thing we could do was load the poor guy into the ambulance with his bloody hand still in the blender.

upon googling it, this is a fairly common problem.

momadance wrote:Also, wrap it in bacon.

It's the cure for everything.

by **momadance** » Sat Dec 07, 2019 16:28:12

momadance wrote:Also, wrap it in bacon.

Drove up to the Amish market today in Williamstown. Pork roast, stuffed with sausage, wrapped in bacon for $15. How could I go wrong?

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