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captkirk posted:I made my first batch of sourdough bread from my sourdough starter (currently named Roanoke to represent my expectations of the starter). It turned out decent. An okay crumb though I would love larger air bubbles and the crust wound up super super soft so I am mostly using it for stuff like sandwhiches or beans and toast. What can I do to get sour dough to have larger/looser crumb and a tougher crust? Or is standard yeast more the tool for that? if you have a cast iron dutch oven, use that. pre-heat it along with your oven to 500F for at least half an hour.   
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Mar 22, 2020 06:00
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Schmeichy posted:Did you have a water pan in the oven? What temperature did you bake at? I think steam in the oven is what helps develop the crust (not a bread expert). How did you do the proofing? Baked at 450 (had a thermometer in to show it was at 450 or higher), no water pan. Did the final rise into the fridge overnight (it's what the recipe I followed said to do).
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Mar 22, 2020 06:02
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captkirk posted:Baked at 450 (had a thermometer in to show it was at 450 or higher), no water pan. Did the final rise into the fridge overnight (it's what the recipe I followed said to do). I agree with chard that high heat and a Dutch oven would help with the crust. My copy of the bread bakers apprentice says that gentle handling after the first rise helps let the dough keep larger holes in the crumb (don't punch down on the dough)
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Mar 22, 2020 06:11
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Schmeichy posted:I agree with chard that high heat and a Dutch oven would help with the crust. My copy of the bread bakers apprentice says that gentle handling after the first rise helps let the dough keep larger holes in the crumb (don't punch down on the dough) I used a dutch oven, no lid, at 450. Might actually have some cracks in the enamel of my dutch oven after this :-/ Don't think I was too rough with the dough through out the fold and turn phase of the dough, but maybe I'm wrong.
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Mar 22, 2020 06:16
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captkirk posted:I used a dutch oven, no lid, at 450. Might actually have some cracks in the enamel of my dutch oven after this :-/ Well I'm not an expert, but I too just made my first loaf of sourdough and I had the Dutch oven preheated at 500, put the cover on the first 20 minutes, then took it off for the rest and threw a bunch of water in the oven to make it steamy. My crust turned out nice and chewy, though I also had too tight if a crumb (too slow of rise maybe). There is a bread thread, they'd probably have helpful advice
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Mar 22, 2020 06:41
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I don’t like sourdough THERE, I SAID IT
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Mar 22, 2020 10:42
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Scientastic posted:I don’t like sourdough 
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Mar 22, 2020 11:43
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higher hydration will have a larger crumb
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Mar 22, 2020 15:25
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collard/turnip/mustard greens, all of these want smoked pork. what are vegetarian ways of sort-of recreating that flavor? my thoughts are deeply browned onions, liquid smoke, soy sauce, and brown sugar, which came out pretty good in my last batch but still missing depth and unctuousness. any thoughts to improve no-meat greens?Scientastic posted:I don’t like sourdough your dislike of the dough is all the punishment required for this sin. when you come to the sourlight all will be forgiven.
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Mar 23, 2020 05:53
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Chard posted:collard/turnip/mustard greens, all of these want smoked pork. what are vegetarian ways of sort-of recreating that flavor? my thoughts are deeply browned onions, liquid smoke, soy sauce, and brown sugar, which came out pretty good in my last batch but still missing depth and unctuousness. any thoughts to improve no-meat greens? I would say you need some umami in there. Maybe something like chopped and fried mushrooms and a dollop of Vegemite/Marmite/ Nutritional Yeast. Also miso could work.
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Mar 23, 2020 11:25
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Helith posted:I would say you need some umami in there. Maybe something like chopped and fried mushrooms and a dollop of Vegemite/Marmite/ Nutritional Yeast. Also miso could work. Seconding this.
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Mar 23, 2020 11:28
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Miso and Braggs
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Mar 23, 2020 13:12
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Chard posted:collard/turnip/mustard greens, all of these want smoked pork. what are vegetarian ways of sort-of recreating that flavor? my thoughts are deeply browned onions, liquid smoke, soy sauce, and brown sugar, which came out pretty good in my last batch but still missing depth and unctuousness. any thoughts to improve no-meat greens? It’s not the same flavor, but if you slice any of the above really thin (esp. mustard and turnip greens-collards are tougher) they are good sautéed with lots of garlic and olive oil like spinach. They don’t actually have to stew for forever to get tender enough to eat.
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Mar 23, 2020 14:26
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Chard posted:collard/turnip/mustard greens, all of these want smoked pork. what are vegetarian ways of sort-of recreating that flavor? my thoughts are deeply browned onions, liquid smoke, soy sauce, and brown sugar, which came out pretty good in my last batch but still missing depth and unctuousness. any thoughts to improve no-meat greens?
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Mar 23, 2020 14:48
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Kaiser Schnitzel posted:Is there a vegetarian gelatin equivalent? When I do quick and dirty greens with bacon instead of a ham hock, I add a packet of unflavored gelatin for that lip-smacking collagen. Using some kind of veg. stock instead of water would help too. agar agar
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Mar 23, 2020 15:23
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Hauki posted:In addition to whatever else was mentioned, tomatoes, smoked paprika, splash of cider vinegar, maybe splash of molasses. Black strap molasses! Adds this weird smoky quality that works nice on strong veggies.
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Mar 23, 2020 15:29
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I've got some thai basil I need to use before it goes and I have half a pork loin left. I have had some really good dishes with wild boar. I know it's not the same but wondering what is a good use for this I also have dried galangal, ginger, lemon grass, some hot (not bird eye) chilies. Recipes/ideas? e: I also a few big pork shoulders I could defrost too THE MACHO MAN fucked around with this message at 17:19 on Mar 23, 2020 |
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Mar 23, 2020 17:16
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Pasta fail. I usually make lasagna with store bought dried pasta. A few months ago I bought a pasta roller and made fresh linguine and loved it. Today I decided to make lasagna with fresh pasta. Except...I didn't boil the lasagna sheet first. (facepalm) Now I have a delicious Bolognese and amazing mozzarella layered with wet flour. I'm trying to strip the sauce and cheese out from the pasta so I can improvise a spaghetti sauce.
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Mar 24, 2020 01:40
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Kaiser Schnitzel posted:I add a packet of unflavored gelatin for that lip-smacking collagen. Hm.
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Mar 24, 2020 02:51
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thanks for all the tips on improving my greens, next time i brave the wastelands to go grocery shopping i'll give some of those a try!
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Mar 24, 2020 07:30
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Bagheera posted:Pasta fail. Would it not have cooked in the sauce anyway? When you make lasagna with dry sheets you're supposed to boil them intentionally underdone because they finish cooking in the oven. Seems that would be enough time for fresh pasta to cook through in there.
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Mar 24, 2020 11:51
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Butterfly Valley posted:Would it not have cooked in the sauce anyway? When you make lasagna with dry sheets you're supposed to boil them intentionally underdone because they finish cooking in the oven. Seems that would be enough time for fresh pasta to cook through in there. As soon as they put the raw pasta in contact with sauce and cheese it started sucking moisture out of them, and turned to paste before it reached the temp needed to actually set the starches.
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Mar 24, 2020 12:26
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potentially a very stupid question: why does anyone ever peel a potato? Aren't you just throwing away flavour and nutrients? I'm lazy AF and I don't even peel for mashed potatoes.
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Mar 24, 2020 12:34
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I think for mash it's only for colour, consistency and textural reasons. Lots of famous/YouTube chefs do it (Babish even uses white pepper so as to keep the colour pale and unblemished) so I think other people follow suit. Personally I'm fully with you, I think it's actively detrimental to peel potatoes for mash, but then I like mixing all kinds of poo poo into my mash (greek yoghurt, pesto, mustard, leeks) so some skin doesn't stand out. For roast potatoes then yes peeling is necessary.
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Mar 24, 2020 13:12
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I don't peel my carrots or ginger either.
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Mar 24, 2020 13:31
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Carrots no, ginger I've been actively enjoying peeling since my girlfriend showed me how easy it is to do with a spoon although I can see that the skin probably wouldn't be noticable once cooked
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Mar 24, 2020 13:33
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Butterfly Valley posted:For roast potatoes then yes peeling is necessary. you loving what now? not trying to be rude, just genuinely shocked! I love skin on my roasties.
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Mar 24, 2020 13:41
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Butterfly Valley posted:Carrots no, ginger I've been actively enjoying peeling since my girlfriend showed me how easy it is to do with a spoon although I can see that the skin probably wouldn't be noticable once cooked I used to, but then had enough professional advice/cooks (Chef Wang and at least one member of the BA crew) not do it, so I've stopped and not noticed much of a difference, outside of it being easier/faster.
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Mar 24, 2020 13:55
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Chard posted:collard/turnip/mustard greens, all of these want smoked pork. what are vegetarian ways of sort-of recreating that flavor? my thoughts are deeply browned onions, liquid smoke, soy sauce, and brown sugar, which came out pretty good in my last batch but still missing depth and unctuousness. any thoughts to improve no-meat greens? I'm just thinking out loud (It's been a while since I've made greens), but would more fat help? It's not really a "flavor" as such, but you definitely taste fat in dishes and I feel like it would add some of that depth and unctuousness you're missing. Depending on the cut I feel like smoked pork may add a nontrivial amount of fat. You'd just have to be careful about making it greasy.
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Mar 24, 2020 15:21
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I've never tried it with greens or anything like that, but lapsang souchong makes a super dope broth and lends a nice smokiness to the soup. I think that might work as a substitute.
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Mar 24, 2020 17:08
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Any idea how long curry paste lasts, unopened? I'm doing some quarantine pantry improv and I found a packet of panang paste with no expiration/sell-by date that I'd like to use, assuming it won't poison my family.
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Mar 24, 2020 19:58
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Butterfly Valley posted:
What is the matter with you
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Mar 24, 2020 20:05
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Donkey posted:Any idea how long curry paste lasts, unopened? I'm doing some quarantine pantry improv and I found a packet of panang paste with no expiration/sell-by date that I'd like to use, assuming it won't poison my family. Forever, but the flavor starts to fade. Still worth keeping around.
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Mar 24, 2020 20:34
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I assume peeled potatoes guy means like tournage or fondant, because otherwise no.
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Mar 24, 2020 21:00
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i like nice words
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Ok this must be some weird UK/American schism because roast potatoes, like you would have with a Sunday dinner, are absolutely always peeled and then usually par boiled and chuffed up so that when they roast they get a larger surface area to crisp up and carry whatever flavours you roast them with Is it possible you think I mean baked potatoes? Because obviously they need the skin
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Mar 24, 2020 21:33
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In God's country roast potatoes are just cubed, skins left on and then roasted. Maybe with oil or maybe under like a chicken or pork roast to collect fats.
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Mar 24, 2020 21:38
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If we want crispy we usually do smashed potatoes, featuring plenty of butter. Those little wedges of roast potato are a thing, but usually unpeeled red potatoes. Kenji's ultimate uses peeled russets, though.
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Mar 24, 2020 23:17
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Who are you people with time to peel your potatoes? poo poo, the skin is the best part anyways. Leave me all the mashed taters with skins.
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Mar 25, 2020 00:38
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It doesn't take any time to peel potatoes with my Tater MittsTM
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Mar 25, 2020 00:43
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Always eat your potato skins, they've all the good stuff! and any excuse to post this again https://www.youtube.com/watch?v=pJ0uz6YdTcM&t=441s
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Mar 25, 2020 00:59
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