Soups, BBQ, Knives and Pans: The Chef Thread

by **jamiethekiller** » Tue Apr 14, 2020 11:38:43

i feel ya dawg

by **azrider** » Tue Apr 14, 2020 12:16:33

then you've probably tried this....

but if you haven't, oh my!

by **CalvinBall** » Tue Apr 14, 2020 14:05:37

used some of my levain to bake some bread. we will see how it turns out. i enjoy the flavors that the ken forkish recipes give me but sometime run into the dough being so wet that it sticks to the proofing basket (like today). frustrating. they often do not hold their shape either when i take them out of the basket. they dont go flat, but the definitely spread out.

been researching some different methods on folding on doing a step called lamination. need to try some of those out i think.

https://www.youtube.com/watch?v=HlJEjW-QSnQ

by **The Dude** » Tue Apr 14, 2020 14:14:38

Doing the Beddia dough recipe tomorrow night. Any tips/tricks any of you have learned that may not come through in the recipe, from preparing the dough to cooking the pizza?

by **JUburton** » Tue Apr 14, 2020 14:25:54

Do you have a pizza stone/steel? Can I borrow it?

by **jamiethekiller** » Tue Apr 14, 2020 14:29:35

JUburton wrote:Do you have a pizza stone/steel? Can I borrow it?

we take a sheet pan and turn it upside down and use that. hasn't failed us yet.

https://photos.app.goo.gl/NqPF6DZYUD4LbRdE6

by **jamiethekiller** » Tue Apr 14, 2020 14:30:30

The Dude wrote:Doing the Beddia dough recipe tomorrow night. Any tips/tricks any of you have learned that may not come through in the recipe, from preparing the dough to cooking the pizza?

my wifes been baking bread for years now. she just naturally knows what things should feel/look like.

by **The Dude** » Tue Apr 14, 2020 14:37:59

My friend is great at making pizza and recommended i use this since i"m a novice: https://www.target.com/p/airbake-15-75- ... /-/A-73892

by **JUburton** » Tue Apr 14, 2020 15:55:34

jamiethekiller wrote:
JUburton wrote:Do you have a pizza stone/steel? Can I borrow it?

we take a sheet pan and turn it upside down and use that. hasn't failed us yet.

https://photos.app.goo.gl/NqPF6DZYUD4LbRdE6

Huh, I always figured that wouldn't hold enough heat.

by **Bucky** » Tue Apr 14, 2020 16:23:11

all the talk of rice made me go get broccoli and garclic sauce (extra spicy) w/brown rice for lunch

by **Uncle Milty** » Tue Apr 14, 2020 17:06:25

JUburton wrote:
jamiethekiller wrote:
JUburton wrote:Do you have a pizza stone/steel? Can I borrow it?

we take a sheet pan and turn it upside down and use that. hasn't failed us yet.

https://photos.app.goo.gl/NqPF6DZYUD4LbRdE6
Huh, I always figured that wouldn't hold enough heat.

Depends on the type of dough whether a stone is needed. Tons of decent affordable ones on amazon.

by **TomatoPie** » Wed Apr 15, 2020 10:45:49

FOOD NEVER EXPIRES except baby food

So long as there is no outward sign of spoilage (such as bulging or rust), or visible spoilage when you open it (such as cloudiness, moldiness or rotten smells), your canned fruits, vegetables and meats will remain as delicious and palatable as the day you bought them for years (or in the case of, say, Vienna sausages at least as good as they were to begin with).

by **azrider** » Wed Apr 15, 2020 10:55:05

botulism is overrated.

by **TomatoPie** » Wed Apr 15, 2020 11:03:45

Uncle Milty wrote:
JUburton wrote:
jamiethekiller wrote:
JUburton wrote:Do you have a pizza stone/steel? Can I borrow it?

we take a sheet pan and turn it upside down and use that. hasn't failed us yet.

https://photos.app.goo.gl/NqPF6DZYUD4LbRdE6
Huh, I always figured that wouldn't hold enough heat.

Depends on the type of dough whether a stone is needed. Tons of decent affordable ones on amazon.

having used a stone and a steel, the steel is definitely worth the extra cost.

by **Phred** » Fri Apr 17, 2020 11:42:11

I don't bake but somebody (Cal) should try this:

https://www.charlotteobserver.com/charl ... 81451.html

by **Uncle Milty** » Fri Apr 17, 2020 14:44:33

I don't have the ingredients or I'd try since I plan to bake tomorrow anyway. Different from any "milk bread" recipe I ever used.

by **JUburton** » Fri Apr 17, 2020 15:03:09

One cup of heavy cream!

I did NYT's milk bread today and that's just basically 3/4 cup whole milk.

by **CalvinBall** » Fri Apr 17, 2020 15:08:06

love me a whole cup of heavy cream.

made this sourdough discard banana bread today. super easy if you are looking for something to do with your discard. crispy crust and light and fluffy on the inside. maybe add a bit more banana. used a stick of butter instead of shortening.

https://www.food.com/recipe/sourdough-banana-bread-6670

by **CFP** » Fri Apr 17, 2020 16:09:56

The America's Test Kitchen Banana Bread is my absolute favorite. Never had anything better.

by **phatj** » Fri Apr 17, 2020 19:58:45

Just picked up 4 qts of heavy cream at Costco today... hmm...

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