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i have both and staub works fine.....it's significantly cheaper too! |
Wife baked some traditional Montreal style bagels today from scratch, turned out great https://i.imgur.com/UBhGHN4.jpg https://i.imgur.com/djqNPed.jpg Shaping them is tough but the taste is better than most store bought |
^ “rustic” SeemsGood |
Continuing on my bread kick attempted to make drunken pretzels last night, they might not look like much but man, for a simple recipe they might have been some of the best I’ve had Recipe: https://www.foodnetwork.com/recipes/...recipe-1948242 https://i.imgur.com/5iGWAJw.jpg https://i.imgur.com/grjc5Aa.jpg https://i.imgur.com/XJ48Uop.jpg https://i.imgur.com/tgvUGNE.jpg |
Those look awesome. Still haven’t made bread yet.. been baking with the kids, but just desserts because they’re kids lol. |
Happy Cinco de Mayo! https://i.imgflip.com/409nko.jpg Probably doesn’t look very Mexican aside from the Corona but this is chicken recipe: https://cafedelites.com/crispy-cilantro-lime-chicken/ I also made this charred jalapeño compound butter for the corn (subbed cilantro for the parsley) that is ridiculously good: https://www.foodnetwork.com/recipes/...recipe-1920320 Cilantro lime rice on the side for a super awesome CdM meal SeemsGood |
Made another “perfect prime rib” by following the old recipe https://www.allrecipes.com/video/479/perfect-prime-rib/ Might have been the best one yet, so good https://i.imgur.com/jtVSjXu.jpg https://i.imgur.com/XtYf08z.jpg https://i.imgur.com/8GauvGm.jpg https://i.imgur.com/LB9SRll.jpg https://i.imgur.com/4LP0u08.jpg |
My mint garden is finally useful! PogChamp https://i.imgur.com/hvSPSVY.png It's actually a combination of seeds I planted, plus mint that I'd bought myself (from Kenya) and planted the tips after using the rest. These ones actually seem to grow a lot better and are more minty. I kind of wish I'd just done that a single time. Drink is a Queen's Park Swizzle, which is basically a classy (and much tastier) Mojito. Using aged Guyana rum, demerara (Guyana) sugar, lime, mint, Angostura bitters (Trinidad) |
Actually I forgot I did a few other things. Not been cooking as much since the baby was born. Been practicing my poached eggs. It’s something I completely forgot that I could do, and it’s crazy simple and delicious. Been having it for brunch lately https://farm66.staticflickr.com/6553...06e947aa_z.jpg Generated from my Apple iPhone using tools.sportscard.trade Been craving angel food cake too. Grew up having the boxed stuff (which is delicious let’s be honest). Decided to make it from scratch, as well as the cream and berry reduction. Also simple and delicious https://farm66.staticflickr.com/6553...5efe5e53_z.jpg Generated from my Apple iPhone using tools.sportscard.trade Going through my freezer I realized I have a few bags of frozen raw shrimp, so started making shrimp skampi. Very tasty and very buttery, but is begging for high quality fresh shrimp https://farm66.staticflickr.com/6553...8b765df6_z.jpg Generated from my Apple iPhone using tools.sportscard.trade |
^^^ Try poached eggs using your sous vide machine. Results come out perfect everytime. You can also buy cheap cuts and the sous vide will give you great results. My wife bought me the Anova sous vide and I joke that she got it for me just so I make food for her. lol |
You guys with the sous vide, do you have a bluetooth one? My dad says Bluetooth is the way to go much easier to monitor etc |
What’s to monitor lol. Set the temp, set the time, come back in a few hours. I bought one that specifically has none of that stuff |
We have the bluetooth and wifi on our circulators at work and I've never even understood what it does. That steak looked fucking perfect. We need to talk about your cutting board though.:lol |
Epicurean? |
Mine is app controlled via Bluetooth but I honestly don't even pay attention to it. Set and forget (kinda) for a few hours or whatever. It's not like sous vide overcooks |
Holy fuck I’m so full. My wife and I had my mom and dad over. We wanted lots of left overs so we still cooked food for 20 people. Told my wife my gift is she doesn’t have to lift a finger. We don’t have a stacked oven or anything. Had my mom make the turkey/stuffing/gravy. She’s had a lifetime to perfect that so not like I could improve anyways. I did the rest though. - smoked ham with the standard pineapple/sugar/spices glaze - candied yams with agave syrup and cinnamon, topped with marshmallows - green bean casserole with mushroom soup from scratch and home fried onions - baby carrots in sage/butter Then the classics you just can’t improve on. Organic corn, a can of jellied cranberry and the boil in bag brussel sprouts. Forgot I also did dessert. Pumpkin pie and a lemon curd tart with meringue. Too full for dessert tho so haven’t tried that yet. Edit: the meringue didn’t set property on the tart, it like... got liquidy? I dunno I’ve never had that happen before. Peeled that off https://live.staticflickr.com/65535/...a2209d36_b.jpgUntitled by 320iCar, on Flickr https://live.staticflickr.com/65535/...0e3d150a_b.jpgUntitled by 320iCar, on Flickr https://live.staticflickr.com/65535/...4e44147f_b.jpgUntitled by 320iCar, on Flickr https://live.staticflickr.com/65535/...86dc2f4d_b.jpgUntitled by 320iCar, on Flickr https://live.staticflickr.com/65535/...76d377cc_b.jpgUntitled by 320iCar, on Flickr https://live.staticflickr.com/65535/...2308905a_b.jpgUntitled by 320iCar, on Flickr |
For those who Google recipes as often as I do, bookmark this site: https://reciperetrieve.com/home It basically does the same thing as Google but when you choose a recipe you don’t have 48 seconds worth of text to scroll through to get to the recipe. No stories, just straight to the point. The only downfall is that there aren’t any ratings to go on but it’s now my go to website for new recipes. This made me lol: https://twitter.com/deapoirierbooks/...214021642?s=20 |
My wife recreated the buffalo cauliflower pizza from Virtuous Pie. Holy shit it was amazing! I think it was even better because she used real cheese haha Forgot to take a picture. She saved enough ingredients that I think she will make another this weekend :concentrate: Will try to remember to take a picture before it makes it to my stomach. |
https://i.imgflip.com/6ytxso.jpg Pozole pollo verde. As always, made a stock from scratch with several fryer chicken carcasses. Couldn’t find hominy locally so paid through the nose on Amazon.. $28 for 2 large cans. I have a high tolerance for spice so used more serranos than the recipe called for (with jalapeños) and didn’t bother seeding them. Delicious. I’ve never had pozole before and am not sure how this will stack up but shared leftovers with a family from my kid’s school. His dad is from Mexico and they have pozole regularly so I’m looking forward to their review come Monday. |
https://i.imgflip.com/6yu1qa.jpg Also recently did a 48 hour short rib sous vide. https://i.imgflip.com/6yu1vu.jpg So good. |
69 nice |
In another thread I talked about getting into sourdough recently.. Well I finally made my half first decent loaf! https://i.imgur.com/HbfFxZW.png https://i.imgur.com/XRkv73V.png Baking sourdough is simple (literally only 3 ingredients and not much physical work is needed) but complicated. So many things can go sideways, like starter not fresh enough, oven too dry, overproofing, underproofing, overhandling, stuff like that. I've basically done at least one thing wrong in every attempt lol. Thankfully the bread is usually still tasty, just ugly. One was like a pancake though... I use a counter top oven that only goes to 220, and using a cast iron dutch oven helped immensely. Looking forward to improving! I've come to learn that my starter is really active and if I leave it to leaven overnight, it's dead by the morning and needs to be refreshed to be useful. I usually just do that and autolyse during that time. Since I am home all day, I don't need to start super early. Here's my next 2 loaves, proofing on my desk bubbling away, this time with some whole grain. Once it's at the level of the second tape, I'll shape one loaf for tomorrow and cold retard the other half. If the first loaf is good the other will go to a friend https://i.imgur.com/EQNOYp7.png |
That looks great, that’s way more air pockets than any sour dough I ever made I think I was doing my starter wrong, always just turned out so dense and then eventually I nuked the starter in my oven lol. Now just do no-knead and foccacia |
Quote:
I actually prefer a tighter crumb, so I just use less water. This one was to see if I could do it.. Super loose crumb is pretty much just for instagram anyway, as it's not very practical. If there's a bunch of holes, what are you going to spread the butter on? LUL But the thing I am finding the most difficult is figuring out when my starter is ready to be used. You need to use it right at the peak, and if you are a bit late, it will be slow with the fermentation, and if that takes too long the gluten breaks down and you get a flatter loaf. Peak times will be different based on so many variables - last feeding, temperature, feeding ratio... On this one I let it hit peak, put it in the fridge to stop it, and then refreshed in the morning during the autolyse. Result was not great, it was slow Here's today's loaf, using dough from the picture posted yesterday. I'd say it's a bit overproofed, as it never did reach the rise target so I just had to shape and chill it. The result is an inconsistent crumb (you can see some random pockets here and there, rather than throughout the crumb) and also pretty flat (compare the height). Shaping was a challenge as it was just so loose. Not a great loaf to share... But it's tasty as hell! No butter needed on the first warm slice https://i.imgur.com/98XXT6d.png |
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