Your Food Thread

[Que]

Melted some Butter, added Shrimp, had some Grilled Pineapple in the freezer, added about two tablespoons each of Honey, Vinegar, and Sugar. Sirrachi Sauce for some heat. Sprinkle of Rice Flour to thicken.

 

[phantom4533]

Yum

Cultural Differences

 

[Que]

Purchased a mixer with a dough hook the other day. I made some dough and refrigerated it. Trying a new technique.

This pan is the only one I have out of storage. Fortunately it expands to handle two loaves.

 

[Que]

 

[Que]

Had the dish been named "Caramelized Ginger Chicken" instead of "Teriyaki Chicken." I would have gotten it right years ago. Forget bottled sauce. Fresh grated Ginger, Garlic, Sugar and Soy Sauce is all you need. I never have mirin or sake handy which would ad some sophistication but it is quite good without.

Even better if you char the chicken thigh on the grill first.

For the all in one pan method:

This is pretty similar to the technique I am using. I grate the ginger fine and discard the fibrous bits that gather on the outside of the grater, so throwing the ginger in the sauce worked fine. His technique will get you better results though.

 

[Misshotndeep]

How did the bread turn out?

 

[Que]

How did the bread turn out?

Nice texture, really moist, a little dense. I had used whole, hard white winter wheat flour out of Montana. I wonder about my thermostat because it was supposed to bake 30 minutes, I gave it 40 and the internal temperature was not done, but the crust was perfect. The slightly chewy texture is the first whole-wheat dough I have made that would work with cinnamon rolls. May try that soon.

I froze most of it and have tried it thawed and toasted. Because it was a little bit under-done it has this great yeasty aroma when it is toasting.

I am sold on letting the dough rest a couple of days.

Next, I want to try making my own sourdough starter.

 

[bluebell]

Nice texture, really moist, a little dense. I had used whole, hard white winter wheat flour out of Montana. I wonder about my thermostat because it was supposed to bake 30 minutes, I gave it 40 and the internal temperature was not done, but the crust was perfect. The slightly chewy texture is the first whole-wheat dough I have made that would work with cinnamon rolls. May try that soon.

I froze most of it and have tried it thawed and toasted. Because it was a little bit under-done it has this great yeasty aroma when it is toasting.

I am sold on letting the dough rest a couple of days.

Next, I want to try making my own sourdough starter.

That looks so yummy! Definitely keep us posted. Yeast nerds.

 

[Misshotndeep]

Nice texture, really moist, a little dense. I had used whole, hard white winter wheat flour out of Montana. I wonder about my thermostat because it was supposed to bake 30 minutes, I gave it 40 and the internal temperature was not done, but the crust was perfect. The slightly chewy texture is the first whole-wheat dough I have made that would work with cinnamon rolls. May try that soon.

I froze most of it and have tried it thawed and toasted. Because it was a little bit under-done it has this great yeasty aroma when it is toasting.

I am sold on letting the dough rest a couple of days.

Next, I want to try making my own sourdough starter.

You know if you live at a higher elevation it takes longer to bake thing. Maybe that is why it didn't cook thoroughly? Just a thought. Sounds like it turned out wonderful else wise. Good job you!

 

[DesEsseintes]

Query, I use the Moro sourdough starter, though it met with a baby-accident a couple of weeks ago and I haven't got around to starting a new one yet. But it lasted two years and made wonderful bread. Free version of the recipe here.

 

[Misshotndeep]

Query, I use the Moro sourdough starter, though it met with a baby-accident a couple of weeks ago and I haven't got around to starting a new one yet. But it lasted two years and made wonderful bread. Free version of the recipe here.

Ohhh *snag* Thanks for the link.

 

[Misshotndeep]

Query, I use the Moro sourdough starter, though it met with a baby-accident a couple of weeks ago and I haven't got around to starting a new one yet. But it lasted two years and made wonderful bread. Free version of the recipe here.

Question? Would cheese cloth work well with this recipe or should I use a plastic bag?

 

[snugglestruggle]

I forgot I even had these on my phone. So to answer your question (from a month ago ) Bluey, this was inside the foil wrapping.

 

[DesEsseintes]

Question? Would cheese cloth work well with this recipe or should I use a plastic bag?

I used muslin, which worked fine. And now I have a baby I shan't even need to buy it specially when I make it again!

 

[Que]

You know if you live at a higher elevation it takes longer to bake thing. Maybe that is why it didn't cook thoroughly? Just a thought. Sounds like it turned out wonderful else wise. Good job you!

I knew altitude affect baking but I forgot which way. I was thinking that since there is less atmospheric pressure, everything rises faster? It doesn't seem to, though. I wonder about the less oxygen for the yeast too?

Query, I use the Moro sourdough starter, though it met with a baby-accident a couple of weeks ago and I haven't got around to starting a new one yet. But it lasted two years and made wonderful bread. Free version of the recipe here.

Thanks I shall try it. I have a couple of vessels in mind to use that would seal tight. Once fermented, do you want a tight seal, do you want it to breathe?

The kids are in the low desert on the very edge of town with lots of natural Sonoran desert around, and I am in an old, ghost filled mining town. I had in mind to make two separate batches to see it the different microbes offer any subtle differences.

 

[DesEsseintes]

Thanks I shall try it. I have a couple of vessels in mind to use that would seal tight. Once fermented, do you want a tight seal, do you want it to breathe?

I let it breathe and even put it outside at times - wild yeasts might make it more interesting. You could do two batches and test, of course.

 

[Misshotndeep]

I let it breathe and even put it outside at times - wild yeasts might make it more interesting. You could do two batches and test, of course.

I need to get a better container if I am going to make this. I don't have anything with a lid that matches the needs.

 

[DesEsseintes]

I need to get a better container if I am going to make this. I don't have anything with a lid that matches the needs.

Honestly, I loved the bread I made with mine and I just had a large china bowl with a plate on it. Because it's alive - you don't want stasis, vacuum packed or even tight-fitting. So long as you keep feeding it the flavour will actually change subtly over time - my 20 month sourdough bread was definitely better than my 2 week old one.

 

[Misshotndeep]

Honestly, I loved the bread I made with mine and I just had a large china bowl with a plate on it. Because it's alive - you don't want stasis, vacuum packed or even tight-fitting. So long as you keep feeding it the flavour will actually change subtly over time - my 20 month sourdough bread was definitely better than my 2 week old one.

Duly noted. I can just use the same method I use with my normal bread then. Same way my grand made hers. Well minus the sitting it on the oven ofc.

 

[Jennifer]

Query, I use the Moro sourdough starter, though it met with a baby-accident a couple of weeks ago and I haven't got around to starting a new one yet. But it lasted two years and made wonderful bread. Free version of the recipe here.

Seriously, Des? Now I have another mouth to feed around here?

Thanks, no thanks.

 

[DesEsseintes]

Seriously, Des? Now I have another mouth to feed around here?

Thanks, no thanks.

I think Small destroyed it deliberately. He saw it as a rival for my affections.

 

[Jennifer]

I think Small destroyed it deliberately. He saw it as a rival for my affections.

I would fight a sourdough starter for you. Tooth and nail. He's a smart boy.

 

[DesEsseintes]

I would fight a sourdough starter for you. Tooth and nail. He's a smart boy.

<Shakes head sadly.>

That's the kind of fight nobody wins, Jennifer. Nobody.

 

[Jennifer]

<Shakes head sadly.>

That's the kind of fight nobody wins, Jennifer. Nobody.

My, God. I've become a monster. Just like a sourdough starter.

 

[Libsam]

Query, I've made my own live yeast culture before, with pineapple juice method. It worked and I made a couple of loaves, but I just don't make kneaded breads much, so I forgot about it and it died, grew some mold.

It's like a pet though, gotta feed it, water it, manage its waste. Kids might enjoy the science project.

Here's an article you'll enjoy from King Arthur Flour.

KAF ages their flour naturally, where a brand like Gold Medal does it chemically. It makes a slight difference in flavor, especially breads.

The Pineapple Juice Solution, Part 1

The Pineapple Juice Solution, Part 2