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For those who speak German
A German documentary about "bread technology". | Thank you, J
Interesting (near the very end) how the old bread (instead of being thrown away) is dried and used 1:1 mixed with wood pellets to burn and heat the ovens in the bakery. Why so much waste? The biggest problem is stores maintaining full shelf stock into the evening for late customers. Then the shelf is emp... |
Weights of Breads
Just out of curiosity. Does anyone have a reference for average weights of portioned doughs that will yield a certain sized loaf etc. Basically I'm looking for some average numbers to produce a normal sandwich loaf, a Large Boule and some dinner rolls. | Approximation
Generally speaking, a 520 gram ball of dough gives me something close to a one pound loaf. But nothing I've done has ever given me a precisely weighted end product based on the initial weight of the dough I load into the oven. |
using a mixer to knead the dough
Has anyone used a stand mixer with the hook attachment to knead your dough? I have a problem with my hands and can't knead the dough for 10 minutes or so and wondered if it would work with my mixer?
cobourger | using a mixer to knead the dough
Of course. You can use the stand mixer and hook (5-7 minutes) or Cuisinart with steel blade, 1 minute (what I use). |
I have a question about this lesson please...
I just read King Arthur's artisan lesson http://www.kingarthurflour.com/baking/documents/baguette-ciabatta.pdf
During the section of shaping the loaves, they suggest letting the loaves rise for about 20 or 30 minutes in a couche or bagette pan, however they don't explain ho... | Parchment Sling
As I understand the instructions, the dough is deposited into the baguette pan after the pan is lined with parchment. But you can bake it in the baguette pan so there's really no need to remove it unless you prefer to bake it on a stone. To remove it from the baguette pan I suspect you'd use the edge... |
Deleting or Editing a Blog
Is it possible to delete or edit one's blog on this board?My blog contains information which is now obsolete.Thank you. | Edit, yes
I don’t know about deleting, short of asking Floyd to take a post down. To edit, open a previous blog post. There are two tabs at the top. The right-hand tab is labeled Edit. Clicking on that tab will take you into Edit mode and you can make any changes you need to. I had to do this with a lot of my blog ... |
"Back" button behavior after reading a searched-for article
First off, let me express my gratitude to Floyd for engineering this website and to my fellow bakers for providing this community from which I've learned so much.
When I use TFL's search feature, I see results in sets of 10. If I click on an article on the fi... | me too
Same as you, my "back" button always returns me to the first page of search results, even if I was looking at a thread entered from the second page.
It happens consistently for me with Firefox 3.6.13, Firefox 2.0.0.20, Firefox 1.5.0.1, and Mozilla 1.6. I too would be very grateful if anyone can shed some light o... |
Primitive Cooking Techniques & Discussions
I've been trying to work with volumes instead of weights while developing my baking skills. Most responses to my questions have been, get a set of scales, use percentages and weigh your ingredients. My reason for using volume measurements instead of weights is that bread was m... | One pre-requisit would be yeast, could be in form of
store bought, or you have made your own starter with basic flour and water, the how-to s are in another section of this website.
My basic bread recipe for the cast iron is 1 part starter 2 parts water 3 parts flour and salt to taste, normally 2 teaspoons (depends on ... |
bread song and video
I thought my fellow freshloafers would get a kick out of this fun video:
http://www.youtube.com/watch?v=Ixz4ujwoCJk&feature=player_embedded
Ed | awesome video
...especially the bit about letting the dough rise again.
-Mark |
abbott and costello on loafing in a bakery
I thought you all would like some humor based on 2 meanings of loafing:
http://www.youtube.com/watch?v=Q_TGQ7rGL-Q | Classic! Thanks for posting
Classic! Thanks for posting that. Some much needed humour at the beginning of my day.
Syd |
The proofing towel cover
I am ecstatic to have discovered another way to cover my dough during the proofing stages. I read in an OLD bread book to give a linen towel a good dusting of flour and place it over the bowl. I WORKS!! Yippie! I've had some disappointment with the dampened towel peeling my dough's crown aw... | Linen
Hi ML
That makes sense, it is the same material that is used as a couche for proofing baguettes etc. Apparently a mixture of ordinary and rice flour is good to prevent sticking, but I haven't tried it personally.
R |
Kindle - for recipes
Hi Everyone
I wanted to share an idea I tried an am happy with - putting you recipe's on your Kindle.
Having recently left my cache of favorite recipes at the stepson's house (far way). I was faced with tracking down the originals I had printed out. What I did instead was create an eBook myself. It... | Computers and cooking
I have many recipes stored as files, but I print them out and store them in a binder in the kitchen. That's my cookbook. I prune recipes I don't use and add new ones I'm trying out.
But then, I have a desktop computer and don't have a Kindle. An ereader, or a tablet computer, would work just as we... |
Vancouver Whole Wheat Flour?
I'm living in Vancouver and for the past few months I have been able to make nothing but mediocre whole wheat bread, because no matter where I go I find flour that isn't fully ground, and isn't very good. Can anyone recommend a good flour?
Thanks!
Kate | Flour
If you are refering to Vancouver B.C. There is ANITA"S organic flour in Chilliwack and Costco carries ROGERS Whole Wheat and unbleached white. Both excellent flours.
Albert |
Can you freeze dough?
I have been asked to bake bread for a bake sale in a few weeks. It will be during the week so I'm trying to figure out how to bake 4-6 loaves after work! They are requesting a rosemary bread I make which makes two loaves at a time.
Can I make the dough ahead of time on the weekend, freeze it an... | Welcome, Lisa
It's not a good idea to freeze the dough. Why not bake the breads and freeze them instead?
Wrap them very well in deli film, put them in a large freezer bag, then take them out the night before the bake sale and they'll be thawed by morning. |
how to entice a hubby to eat healthy bread: "Hubbie's Delight"
a little tweak on KF's Sharing Bread.Barbara | LOL - too funny!
I've been
LOL - too funny!
I've been adding a couple of Tbsps wheat germ and oat bran to my recent boules, trying to make them a little 'healthier' and saw this post ..wasn't what I expected! |
Nice Video demonstrating Lame cuts on Baguettes
Just thought I'd share this video from Chef Ciril Hitz.. it's a nice summary video of how to make the proper slashes in a baguette
http://www.youtube.com/watch?v=3QdzHuhJ-ls | Excellent!
Thanks for that link, BellesAZ. Great video - love it that he actually drew on the baguette! This one should definitely be added to the TFL video library. |
LifeLatch grain bucket - help please?
I've been unable to reach anybody at the manufacturer or the container company I bought my buckets from last year. Maybe you smart people can help. I have a never-used bucket that spent a couple of weeks in my car trunk in the early summer (70s). The full bucket made it to the h... | I own some Life Latch buckets
I own some Life Latch buckets, but never had that problem.Does it look like a vacuum has formed?If no vacuum, it may be the seal is frozen. If you, can get a young boy from the neighborhood, he may be ale to get it open.I have rec’d great phone help concerning Life Latch containers at Bay ... |
safety snafu - don't try this at home
I was shaping some dough when I thought I'd kicked the corner of my baking table and felt a sharp pain. Turns out, my scoring lame was on the floor, and it had just sliced into the outer part of my foot about a third of an inch deep and an inch long. As Anthony Bourdain would put i... | I just rinse mine, then just
I just rinse mine, then just plop into a cup or glass, in and at the back of the cabinet, blade end down. This leaves the handles(coffee sticks in my case) as the only part one is likely to grab. Guess it might not hurt to wrap the blade end with a little piece of napkin or towel to help pr... |
Bit of a "fiber" rant
Hope this is the right place for this. My husband got an exam this week and based on (fairly age-appropriate) diverticulosus, NOT diverticulitis, the doctor told him to stop eating bread and pizza and go on a low-starch diet to avoid any problems in the future. They didn't ask anything about our ... | Bit of a "fiber" rant
IMNAD, nor do I play one on TV, but I do have the same disorder as yoour husband, so may know a bit more about it than the aveage person
Generally, for uncomplicated diverticulosis (which, as you say, is quite common as one ages), the recommendation is to eat a healthy diet - that is, one rich in ... |
Breaking Rules and Getting Away with It
I decided to try my hand at developing a formula, based on Peter Reinhart's french bread (baguettes) from BBA. I prepared the pate fermentee using bleached AP flour and a "bread flour" that was essentially identical in protein value, but stuck with the original formula in all ot... | I LOVE it!
Some of my best baked goods have come from accidents such as this. Often I try to duplicate the effect and incorporate it right into the recipe. I call it my “Bozo The Clown” baking method. :0 |
Where online can I buy baking tools?
Where can I buy some quality baking tools such as a bread scoring tool, hand scrapers & peels? | lots of places
Too many places to list for where you can buy that stuff:
The Fresh Loaf store, Breadtopia, King Arthur...
Here's a link to a long list of baking tools suppliers :) |
Bread Day in Toronto
Here's a heads-up for Fresh Loaf people in the Greater Toronto Are | on Saturday, February 26th, from 1-3 pm, the venerable Cookbook Store will be hosting a free Bread Day featuring the owner of Fred's Bread. The Cookbook Store is located at 850 Yonge Street (at Yorkville) on the west side. Have a look at what they offer at www.coo-book.com. I'm going to try and make it.
CJ |
How to paste a spreadsheet into a post without losing formatting
Can anyone tell me how to post a piece of a spreadsheet? When I copy and paste it looks great in the editing window but loses format such as gridlines when it is posted. I see other people do it so I know it must be possible. Thanks. -Varda | Formatting
Hello Varda,I struggled with this same problem.David kindly replied to my similar question; his reply is here.Switching to a table created in a word processor solved this formatting problem for me.from breadsong |
DIY hearth oven from a propane grill
I am in the process of converting a "42,000 BTU/hr" propane grill into a pizza/hearth oven. The grill is a used (and definately abused) three burner I found on craigslist. The box is rather large and mostly square, so lining it with firebrick shouldn't be difficult.
I tested it -wit... | DIY Hearth Oven
I have used fire brick stacked on the sides and back of my Weber Genesis gas grill. I lay a stone down and pre heat the whole thing for a while. It takes an hour to get the thermal mass warmed up. The results are pretty good and would be fine if the power goes out for any length of time. What it's missi... |
Bob's Red Mill
I post this here because I don't know what else to do with it. I just got OSU gardening newsletter and there was info and a link to this atricle about Bob's Red Mill. Nice article and interesting. At least we Portlanders have access to many different whole grains and beans, and have had long before it wa... | Go Bob!
Bob is awesome.
BTW I just got an email from Bob's Red Mill saying that on Tuesday February 15th from 1-2 they are going to hold a birthday celebration for Bob. "Each person who visits the store between 1 p.m. to 2 p.m. will have a chance to get their picture taken with Bob, and will receive a free whole grain... |
scales
A few days ago while at my favorite kitchen store Mirador, in Portland, i saw this adorable little scale by escali. About 3 inches in diameter and can weigh up to 11 lbs. Fits in a tiny space. Now that I write this I do not remember if it had a tare function. Only $22.00. I just love bargains and I think ever... | Pico?
If you mean the Escali Pico (4" x 4"), it's all over the Web. Try Google.
Looks cute. |
Naming my bread
I'm not sure if I'm putting this in the right forum but here goes. Ok, so I was asked to make up a new bread for a restaurant, they are competing in the Cast Iron Cook off, in West Virginia. But the Bread needs a name. It's the like ciabatta, but it's got just enough rye, cornmeal, and whole wheat to... | Nom de pain
Appalachian Dipping Bread?
Coal Truck Ciabatta?
The local Indians were not only making corn bread, but, also flat rye bread called "banick" (from Wikipedia)
Cumberland Ciabatta? |
Trying to build an online community for cooking, baking, and other food related pursuits.
Hello everyone!! Hopefully this is the right forum to be posting such things.I go by the name of Zephyr and it's nice to meet everyone here. Like it the topic indicates I'm trying to build an online community for home cooks, baker... | Have you tried Reddit?
They have a forum for baking already, r/baking, r/oldrecipes, r/food, r/culinary just to name a few. Seems like you are trying to reinvent the wheel here. |
cream cheese/neufchatel questions
I need to use several boxes of neufchatel cheese (was a bargain I just could NOT pass up!). Would really like to use it in bread, but don't want to do the usual filled bread.
Can I use neufchatel in place of butter/oil in bread? Or as part of the liquid? I've got a quick bread that us... | Cream cheese ideas
I've never tried using cream cheese as a replacement for other fats, but I can think of a few things I'd try if I had an excess of cream cheese.
The blueberry cream cheese bread here is always a hit and can easily be adapted for whatever kind of berry or fruit you have in your freezer. Cream chees... |
A word of caution regarding kiln shelves
As a baker and a ceramist I thought I would put some information regarding the use of kiln shelves for baking bread. I don't know what the effect of using a NEW kiln shelf for baking would be but I do know that kiln shelves that have been used to fire ceramics are most often tre... | "brick oven" cordierite most easily available as kiln shelf
What home bakers really want is the material "cordierite"; it's typically used in "brick ovens" like your local pizza parlor probably has. But that material tends to not be easily available to the general public in smallish quantities (anybody have an oven 80 ... |
Looking for a spiral mixer
Hello.
I currently use a KA for all my mixing needs.
I am looking for a used micro spiral sp5 mixer so I won't burn out my KA.
Thank you,
vmscook | SP5
My husband ordered the SP5 from TMB baking in Oct. We just received it about 4 days ago.I have used it a couple of times.The bowl is easy to clean. When I am mixing dough, I stop the machine at least once and give it a good scrape down. There is hardly any dough to clean out at the end.I mixed a very low hydratio... |
Baking powder taste in bread flour
First, some of you may remember, just before the holidays I posted about not being able to get bread flour here in the small villiage I live in in Central America.
I was able to make a connection the other day and score 100 pounds of what is referred to as Strong Flour. The problem i... | Hard to Say
" Is there anyway to force the browning, as they are getting done on the inside, but when left to brown, they get hard on the outside."
It would help if you could provide a full description of the stove you are using and whether your experience is universal within your community or unique to your stove. |
Starting a bread club
I posted a notice in my local social group suggesting that we start an artisan bread club. So far 5 of us are meeting on Sunday. I'm not sure of just what we'll be doing and I thought I'd ask if anyone has ideas about good things to discuss in a club like this. I think we're all pretty much nov... | I've never been in a bread
I've never been in a bread club, but participate sporadically in a local photography club and have been part of a homebrewing club in the past. Here's what they do:
1. Set meeting time and place, and a good way to post it online or otherwise keep track of it.
2. Have a topic / speaker /... |
Turkish filo
Can anyone help me with a recipe for Turkish filo, please? I understand it is tricky to make, but I'd like to give it a go. | Strudel
Not filo but I have made strudel dough, which I would think is not all that different.... qahtan |
Pets Vs. Rising Bread
I have had an unanticipated rising complication; about 2 hours into the final rise, my lovely cat stepped on my (covered) dough in the banneton.
There is a big dent in the middle of it now. Has anyone ever had this or similar problem where the rising dough was flattened? Any pointers or advice on ... | Pick out any wayward hair
Other than that, I can't see it as a problem. The dough will recover and the bake will expand the dough filling in any holes. Don't risk overproofing by letting it rise too long. Might want to have the print side up for baking so no air is trapped under the loaf.
Take photos! ( Always keep... |
Season of Sharing - Fall 2010 Fundraiser
Old timers on the site know my that my day job is working on the internet fundraising team at Mercy Corps, a humanitarian aid agency based in Portland, Oregon. It is a tremendously rewarding place to work but also quite demanding, particularly during disasters. This year, sadl... | Thank you, Floyd
Thank you for all of the work you do, and have done, to make this site so valuable to so many people. I am a relatively new member and found the site 'by accident' about a year ago.
Now, according to my husband, I am addicted to it! |
Sleuthing the stone
When baking two bâtards or a few baguettes, I've noticed of late the bottom of the bread closest to the left side of my stone is much darker than the others. Almost black in a few spots, as if it was charred.
I have a natural gas oven, 14" x 16" x .5" stone (which is clean and in good shape), and h... | Too Hot to Handle
I don't understand what science is being applied with the ice cube/lava rock thing, but I doubt is has any affect on what you describe.
Best guess is that the density of your stone is inconsistent, creating hot spots. |
Gobs of steam
I have been fighting the steam battle and buying new heating eliments ever since I started baking bread. I'm betting someone thought of this before me, but I feel like Alexander Graham Bell right now. I was nosing around in my (couldn't live without it but never used it) cupboard and had one of those ah... | Wow! That sounds like a
Wow! That sounds like a great way to inject steam! I'll have to look for one of those...
Brian |
Simple Sourdough Starter Discard Recipe Calculator
Fellow bakers-There are so many great bread calculators available helping us in one way or another with bakers percentages. One that I could not find was a simple calculator to help maintain proper hydration levels when adding some percentage of discard to recipes tha... | Sourdough Discard Calculator Enhancement
Simplified the interface, and added a WYSIWIG editor and print button to preserve your recipe.Happy baking! |
Sale today on wine coolers (dough retarders)
http://p.p0.com/YesConnect/HtmlMessagePreview?a=YCYq-esc3VtVq4Gl-6ZvGn | Happy to see...
...another TFLer--one we all recognize and trust--recommending (indirectly) retarding doughs at temperatures above typical home refrigerator temperatures wherein yeast essentially goes dormant, after some unpredictable time.
I retard dough's at 55°F in my wine storage routinely. Furthermore, I use ice w... |
Gift Certificates
Has anyone ever given a "bread gift certificate" for a present? Christmas is coming up and I'd rather give bread than cheap trash that will just get thrown out. I was going to make little certificate booklets good for the next year. They can select sourdough, whole wheat sourdough, whole wheat loaf... | Links
Don't know if this is what you are looking for but here are some links.
http://www.apollostemplates.com/templates-gift-certificates/
http://gift-certificate-templates.com/ |
Pub pour farine
If you don't visit Susan's WildYeast blog, you should.
Here's an amazing work of flour art she recently linked. | Very cool!
A variation on what this Ukrainian girl does with sand:
http://www.youtube.com/watch?v=518XP8prwZo
Thanks for sharing! |
looking for an answer to this puzzler
Today a total stranger called me asking if I knew how to fix this problem. I don't so I am asking for advice here. This person uses an electric stove. He said that he and his wife have been baking for years. Lately his oven heats to 375 degrees when he has it set to 350 and he said... | Thermometer placement?
Probably grasping at straws, but I wonder what the thermometer reading would be if the fellow lowered/raised the oven rack and checked the temp. Might there be cool spots in the oven?
Also, is the oven clean? Dirty ovens will cause uneven heating - according to Alton Brown. |
a little unleavened levity
Tis the seasoned for a little unleavened levity. This video is about dough, but not bread. It's about what not to do with gnocchi. Starts off a little dull but it's worth staying through to the end. Infectiously funny . . .
http://www.youtube.com/watch?v=UkXy12xVnRs&feature=player_embedded
... | LOL
Thanks, I needed that! |
A scheduler to prepare starter for baking (Excel)
Hi,
Here is a tool I make in Excel to help me when I need to prepare some starter for a recipe.
I believe that it's easy to understand how it works, and it may help all those poor starter-maniacs.
A little help anyway is on the spreadsheet page, to begin.
http://rapid... | thank you!!
This and the spreadsheet sent the other day will both prove useful! thank you!
Nick |
zeppoli
does anyone have a great zeppoli recipe? i tried one that came out a bit dense and oily and did not taste fresh after about half hour. the ones sold at the street fairs look sooo light and fluffy . anyone out there can help ???? thanks | Zeppoli
Here's a link for a recipe. I haven't tried it but you can see if the ingredients and method are what your are looking for.
http://www.foodnetwork.com/recipes/emeril-lagasse/sals-zeppolis-recipe/index.html |
Baked Glazed Ham (uncooked)
My hubby loves my dinner rolls so I will be making them this coming holiday. However, since we are hosting the Christmas dinner and his family will be joining us, I was asked to bake a ham to go along with my rolls (and not a traditional turkey). I know how to cook an already cooked ham an... | Ham 101
http://www.whatscookingamerica.net/Pork/Ham101.html Sorry about the link..but the recipe is type in 'search' Ham 101 How to cook ham
Sylvia |
Bread Pans
I have tryed an tryed different things to get my pans (metal) to brown the bottom of my breads. They are metal, I spray with pam, an finely have to take the bread out and lay right on the rack of the ove for another 5 or so minutes. What am I doing wrong?? | In all likelihood you are
In all likelihood you are doing nothing wrong. Getting the underside to brown while in the pan is a bit of a challenge as steam is trapped there and is essentially keeping the bottom from browning. Removing the loaf from the pan for the last 5 or 10 minutes of baking is the right thing to do... |
stupid mistakes
Recipe called for 3 cups rye flour. I added 3 cups brown rice flour. It was too early in the morning. | so?
How'd it work out? |
How can I get chewy chocolate chip cookies?
My chocolate chips cookies are always too crisp. How can I get chewy cookies, like those of Starbucks?
Thank you to everyone who has answered. So far the tip that had the biggest impact was to chill and rest the dough, however I also increased the brown sugar ratio and incr... | I like my chocolate chip cookies chewy too and I do it all the time. Here is what I do:
Flour: I use a higher gluten flour instead of AP, such as Bread flour.
Eggs: An additional egg yolk will help
Sugar: A bigger Brown Sugar to Sugar ratio helps but not vital if you do not have brown sugar at hand.
Butter: Butter sho... |
How should I cook bacon in an oven?
I've heard of people cooking bacon in an oven by laying the strips out on a cookie sheet. When using this method, how long should I cook the bacon for, and at what temperature? | I've always cooked it on top of aluminum foil, at 350°F (~175°C) for 20 minutes. Flipping it once at about the half way point. If you prefer crispier, go for 25 minutes. |
What is the difference between white and brown eggs?
I always use brown extra large eggs, but I can't honestly say why I do this other than habit at this point. Are there any distinct advantages or disadvantages like flavor, shelf life, etc? | The Egg Nutrition Center's FAQ page has an entry on this very topic. Basically, the color of the egg does not affect the egg's flavor, nutritional value, etc. It simply depends on the particular breed of chicken that lays the egg -- white eggs from white hens, brown eggs from brown hens.
It's also worth noting, as the ... |
What is the difference between baking soda and baking powder?
And can I use one in place of the other in certain recipes? | Baking soda is pure sodium bicarbonate, while baking powder includes an acidifying agent (cream of tartar) and a drying agent (starch).
You can substitute baking soda for baking powder if you already have an acidifying agent in a recipe (like buttermilk).
http://chemistry.about.com/cs/foodchemistry/f/blbaking.htm |
In a tomato sauce recipe, how can I cut the acidity?
It seems that every time I make a tomato sauce for pasta, the sauce is a little bit too acid for my taste. I've tried using sugar or sodium bicarbonate, but I'm not satisfied with the results. | My secret weapon is onion. Caramelize the onions first. This creates a natural sweetness. Always use ripe tomatoes; if you cannot then use canned. The canned are made from ripe tomatoes and tend to be a very good substitute.
Also, the celery and carrot suggestions are very much a good addition - you are making a cla... |
What ingredients (available in specific regions) can I substitute for parsley?
I have a recipe that calls for fresh parsley. I have substituted other fresh herbs for their dried equivalents but I don't have fresh or dried parsley. Is there something else (ex another dried herb) that I can use instead of parsley?
I kno... | You might try Thai or European celery leaves as a substitute. |
What is the internal temperature a steak should be cooked to for Rare/Medium Rare/Medium/Well?
I'd like to know when to take my steaks off the grill and please everybody. | Extra-Rare: 125F (52C)
Rare: 135F (57C)
Medium-Rare: 145F (63C)
Medium: 160F (71C)
Well-Done: 170F (77C)
Note: Extra-Rare and Rare are not recommended by USDA |
How should I poach an egg?
What's the best method to poach an egg without it turning into an eggy soupy mess? | I have tried many techniques but what gets the best results for me is dropping them directly in water and vinegar. Complete method below:
Take eggs out of fridge early and leave to reach room temp. It is okay to leave them out of fridge overnight if cooking for breakfast.
Fill pan with water - I use frying pan with mi... |
How can I make my Ice Cream "creamier"?
My ice cream doesn't feel creamy enough. I got the recipe from Good Eats, and I can't tell if it's just the recipe or that I'm just not getting my "batter" cold enough before I try to make it. I let it chill overnight in the refrigerator, but it doesn't always come out of the ma... | More fat!
Your recipe has two dairy components (half and half and whipping cream). The half and half is half cream, half milk. To increase the fat, experiment with using more cream and less half and half. |
How long and at what temperature do the various parts of a chicken need to be cooked?
I'm interested in baking thighs, legs, breasts and wings. How long do each of these items need to bake and at what temperature? | Ochef.com answered this question.
Here are some quotes from the webpage.
According to the USD |
Besides salmon, what other meats can be grilled on a cedar plank?
I've fallen in love with this wonderful Cedar Planked Salmon recipe - the two times I've made it have turned out excellently!
What other meats (or meat substitutes) can be grilled on cedar and not take on too much of the distinctive wood flavor? | Everything. Chicken works well. Pork and brisket taste great after taking on the smokey flavor. A ham steak would be good too. |
Do I need to sift flour that is labeled sifted?
Is there really an advantage to sifting flour that I bought that was labeled 'sifted'? | Maybe!
Flour is unusually variable in how densely it will settle, so this can make a big difference for some recipes. The purpose of sifting is to make the amount of flour in a given volume reliable. (If you are measuring by weight, you don't need to sift.)
By moving around the sifted flour, or pouring it from one con... |
Storage life for goose fat
When I roast a goose, I decant the fat, strain and freeze it. I typically get a pint or more. This seems to work well, I can chip off suitably-sized pieces from the frozen block and use them as necessary. But is this the best way to store it, and if so, how long can I leave it for in the fre... | It won't go unsafe if it's refrigerated or frozen, but it might pick up off flavors or turn rancid eventually. You can probably use it for 6 months if it's well-sealed and not exposed to air. |
Pressure canning instructions
Where can safe and reliable instructions (including high and low altitude canning) be found for canning? | The Ball Complete Book of Home Preserving includes a section that does just what you're asking. It also provides a large collection of excellent recipes and general tips and tricks. |
Is it safe to leave butter at room temperature?
Is it safe to leave butter at room temperature? If so, for how long is it safe to keep it out? | Try a butter crock. This will keep your butter fresh at room temperature for a fairly long time (weeks, not days). |
Does resting the dough for a long time reduce the need to knead the bread?
In this article by Chef Michael Smith, he mentions a recipe where leaving the dough to rest for 18 hours removes the need to knead the bread. Is this a viable alternative? I've tried the recipe and found that the bread was more dense than a pro... | Allowing the bread dough to rest for the 18 hours will allow the bread to develop the gluten which gives the bread the chewy texture.
This will reduce the need for kneading.
Personally I have experimented with this method but with a shorter resting time (8 hours) and have achieved crusty, chewy-textured bread.
Note ... |
How should I prepare Risotto
I've been watching a lot of Hells Kitchen, and one of the signature dishes that Chef Ramsay has the chefs prepare is Risotto. This seems like a simple enough dish but often times the seasoned chefs on the show get it wrong. I'd like to try making this dish at home, so what is the techniq... | One of my favorite recipes is Giada De Laurentis' Wild Mushroom with Peas. It's rather simple, but amazingly delicious.
The most common flubs when making a risotto are overcooking or dumping in all the liquid at once. I always use the wooden spoon test to determine when the risotto is finished.
First, stir often!
Peri... |
How does a splash of vinegar help when poaching eggs?
What does splashing in a shot of white vinegar to the simmering water do when poaching an egg?
Is it for taste or is it supposed to react in some way with the albumen? | Vinegar and salt both help the proteins (albumin) to denature (unwind) more quickly and link up to form a network of proteins, thus setting the egg. The quicker the proteins denature the less feathering there will be around the edges and the nicer looking the egg. |
What are the pros and cons of storing bread in various locations?
Why should/shouldn't I store my bread in the fridge/freezer/breadbox/plastic bag/etc? | Storing bread in the freezer you can store for several days and keep it soft.
To eat, remove from the freezer and put in the oven. |
What are some good resources for learning Knife Skills?
What are some good resources for learning knife skills? Specifically, is there anywhere that I can see video demonstration of different slicing techniques and when those techniques are appropriate? | Why bother paying for instruction or books. The best way to learn is watching a video and practicing.
Youtube
Youtube has a great wealth of videos on knife skills. I'm more a visual learner. I like to see a video. A book are not going to help me squat.
Knife Skills: Julliene with Ann Burrell
Knife Skills: Chiffonade ... |
How to calculate the calorie content of cooked food?
I like to cook from scratch, and I'm currently trying to loose a few pounds. I know that cooked food is generally more calorific than raw food, so if I add up the calories of the ingredients I know it won't give an accurate result.
So my questions are two-fold:
How ... | If you are concerned about the impact of whatever difference in calorie count cooked vs. raw makes, you are cutting it pretty fine. The margin for error is likely very small--probably smaller than your measuring errors, or the inaccuracy of your kitchen (or bathroom) scale.
Keeping an eye on calories is fine for weight... |
Recommendations for spice organization strategies
Spices have always been the hardest thing for me to keep track of in the kitchen. I'm interested in specific recommendations for
hardware (containers, labeling, shelving, etc.) and
organization schemes (alphabetical? categories?)
in order to make it easier to find... | Alphabetically works best for us.
I have a friend that does alphabetically by sweet and savory. |
Shelf life of spices
The common wisdom I've heard is that dried herbs and spices:
have a shelf-life of about a year or 2
keep best in a cool dark place
will release more flavor when crushed
That's fine but some spices are expensive. We have over different 50 jars on our spice rack and can't afford to replace them an... | Dried herbs really do only last around six months, certainly no longer than a year. They're generally easy to get in small quantities, though.
Spices are trickier. They'll generally last rather longer, but the time will vary. If the spice is used for the colour and/or heat (e.g. turmeric, chilli) it will generally last... |
How do I convert between the various measurements?
I found a recipe that's using one or more measurements that I don't recognize. How can I convert it to a unit that I use locally?
Alternative question template: (to improve searchability):
How can I convert an Imperial weight or volume measurement (tsp, tbsp, cups, o... | Common U.S. Volume Measurements:
1 tbsp = 3 tsp
1 fl oz = 2 tbsp
1 cup = 8 oz
1 pint = 2 cups
1 quart = 4 cups
1 gallon = 4 quarts
Common U.S. to Metric Conversions:
1 oz ~ 30 mL
1 cup ~ 237 mL
1 quart ~ 1 L
1 oz = 28.4 g
1 lbs = 0.45 kg
Common Metric to U.S. Conversions:
1 kg = 2.2 lbs
Online Converters:
Google... |
How do I pound chicken (or other meat) without making a mess?
Despite my best efforts, my kitchen (and sometimes the chicken) always looks like a war zone after pounding 8 or 10 breasts. Maybe this is just a messy job, but I think there must be something I'm missing.
I've tried using mallets, both metal and wooden T... | Clingwrap works fine for me -- but I don't use a meat tenderizer -- I just use a small but fairly heavy pan (but not my cast iron, as it's not smooth on the bottom).
When I was in college, I tried a few things. I can get pretty decent results just hitting it with my cutting board. (with it between saran wrap).
Part o... |
Wok preparation and caring
What is a good technique for initially seasoning a wok, keeping it seasoned, and preventing rust? | Make sure to seriously wash the wok before initial use. Scrub it with hot soapy water and dry thoroughly.
After drying, place the wok over the stove on high heat until it starts to smoke. Rotate the pan so that all parts of the inside are exposed to high heat. Then rub the wok with oil on a paper towel.
After this, t... |
How can I keep delicate food from sticking to the grill?
When I grill fish or chicken, often much of the meat and/or skin ends up sticking to the grill. What's the best way to avoid this? | Other people have answered similarly but definitely make sure your cooking surface is VERY HOT before the food hits the surface. Cold food+cold metal=sticking!
In addition to this, you should also make sure you don't start trying to flip too early. Let the food cook and get a good sear on one side before you try to f... |
What can I do to help my avocados ripen?
I bought some avocados recently, and one of them was rock hard when I tried to cut it. I left it out for a couple days hoping it would ripen, but it didn't help.
What can I do to help my avocados ripen? | The California Avocado Commission suggestions:
To ripen a California Avocado, place the fruit in a plain brown paper bag and store at room temperature 65-75° until ready to eat (usually two to five days).
Including an apple or banana in the bag accelerates the process because these fruits give off ethylene gas, a ripe... |
How can I improve my barbecue sauce recipe?
I've been trying to refine my BBQ sauce lately and I'm really curious if I can improve it, or if I'm mixing a sauce for a wrong purpose. The times I've made it, it have been used as a marinade for steaks, and a spread on the steaks while they've been on the grill, though if ... | I use a similar recipe, unfortunately I don't remember the original source, but I've changed over time anyway.
Things I don't use that you have in your recipe:
Sugar
Jack Daniels
Cider Vinegar
Worcestershire sauce
mustard
Things I do use:
Lots of fresh ground spices. Typically 4 or 5 cloves, teaspoon of cumin seeds,... |
Digital recipes storage?
What works well for storing recipes digitally? Software and web solutions are both welcome.
For me, the ideal solution would accept recipes from different sources (copy/paste, or email) in any format, and would automatically generate ingredient lists. It would be available from multiple devic... | I'm using Evernote for all my digital recipes, though it doesn't give you any ingredient list. The list is no issue for me though since I prefer going through my cupboard and check up on what I have, what I need and what I'll soon be needing. I find the ingredient lists to make you focus on one meal at the time instead... |
What are convenient and reliable ways to make the starter for rye bread?
The biggest issue with make good rye bread is to make the starter since it needs to rise in a very controlled temperature for some time. What are good and reliable ways to achieve this? | I've received some portions from friends and family, which have always worked well. :-)
When I'm creating it from scratch, I mix 200g of rye flour, a little bit of yeast (which you can leave out), 1 tsp of salt, 1 tsp of honey, 1 dl of organic yogurt and 2 dl of water. I leave this mixture out on the kitchen table (at ... |
Is there an alternative to cornstarch when used to thicken a pie filling
I made a some pies a couple of days ago. The recipe called for cornstarch and it thicken the filling after it came out of the oven. The only thing is I could taste a bit of the cornstarch when I was eating the pies. I would just use less of it bu... | There are several alternatives, but the most common I know of are tapioca flour and arrowroot powder/flour.
That said, most cornstarch substitutes aren't appropriate for pies, because they break down under high heat. The only substitutes for corn starch that I'd use in a pie are potato starch and tapioca. Tapioca pow... |
Sniffing out a rotten egg from the dozen
Is it possible to tell if an egg has gone off?
I am not referring to those eggs that have been especially brined to look like they've been sitting around for decades, but to fresh eggs you want to use and not feel like being punched in the face with a sweatier-than-thou sock.
... | Yep. Rotten eggs float, fresh eggs sink.
This is because eggshells are porous, so over time water vapour and gases leak out, reducing the egg's mass.
A fresh egg will lie on its side on the bottom of a glass of water. The older the egg, the more it sits up, until it's floating. |
Why does a brown paper bag speed ripening?
I often see this technique suggested as a way to speed ripening. Why does it?
Also, is there any data available on how fast it ripens comparatively? | Placing fruit in a bag will help hasten the ripening for only a few fruits. Most fruits will not ripen (ever) once they have been picked. The only fruits that ripen once they're picked are bananas, avocados, pears, mango, and kiwifruit. Ripeness in fruits is based on sugar content, not color, thus most tomatoes in g... |
Is there a milk-free sour cream?
Is there some kind of milk-free sour cream available, to use as substitute due to an allergy? | There are cultured soy and coconut milk products (generally sold with yogurt) which can be used as a sour cream substitute |
Can you hone a knife properly by using another knife?
I recall seeing this in movies. Can it be called the poor man's steel? | Absolutely not. A honing steel is significantly harder than the blade of a knife and is specially textured for honing.
Rubbing two knives together is more likely to dull or knick the blades than anything else.
The blade of a knife should never touch anything harder than a wooden cutting board. Not glass, not granite, a... |
What's the difference between pan frying, sauteing, and shallow frying?
As I understand it, all of these terms refer to cooking food in a small amount of fat/oil. What exactly is the difference? | Pan frying means letting the food sit in the pan and occasionally stirring or flipping. It tends to be done with larger pieces of food, and at a medium to medium-high heat.
Sautéing means shaking the pan back and forth - making the food "jump", if you're translating directly. It's done at a high heat, for a short tim... |
What makes fleur de sel different from regular salt?
Fleur de sel is the salt from the top of the pot when you heat salted water.
But what makes it different from the rest of the salt in the pot? | I'm not 100% sure but I found this site that explains what fleur de sel is. It says that
Like other sea salts, fleur de sel is harvested by evaporating sea water. However, to harvest fleur de sel, workers gently skim the top layer of the sea salt from partially evaporated pools, before it sinks to the bottom again. T... |
How long do you let a steak from the fridge come up to temperature, and when do you salt it?
Before cooking a steak, you're supposed to let it sit out at room temperature. You're also supposed to salt it. What is the proper timing for these steps? How long do you let the steak come up to temperature, and how long befo... | In this thread, Lorenzo notes that steaks may end up raw in the center if you only leave 'em out for 10-15 minutes to come up to temperature. I recommend 30 mins, but it will probably vary on what room temperature actually is for you.
From Weber's Way To Grill, which recommends salting right when you take them out of t... |
How to Store Fresh Herbs
What is the best way to store fresh herbs like parsley or cilantro? I find I have about the same luck with them whether they are left in a plastic bag or I put them in a cup of water. | If you're going to store anything leafy in a plastic bag, I wrap it first in a paper towel, then in the plastic bag, so none of the leaves touch the bag. This prevents the issue where the outer leaves turn to goo. (I'm not sure what the actual biological issue is ... moisture/condensation? poor respiration?)
Don't wa... |
Which vinegars are essential to keep on hand?
There seems to be a large variety of different vinegars called for in the various recipes I've been trying out lately. I've ended up with a cabinet full of half used bottles. That being said, which vinegars can I substitute for another in recipes? I'm hoping that there are... | The ones I always have:
White vinegar (as a condiment, and also for cleaning);
Balsamic vinegar (mainly for salads - let it age!)
Rice vinegar (essential to almost all Asian cooking);
Red wine vinegar (essential in French and a lot of Italian cooking);
Cider vinegar (the best deglazer, and great in chilis) |
Why do my burgers end up round?
When I broil or grill my burgers, I end up with burgers that are round in the middle.
I grind my own beef blend and form my patties the same every time. When I cook my burgers in a pan I don't get the rounded burgers.
What makes the burgers rounded and smaller when broiling/grilling, ... | I'm not sure what causes the bowing to be more pronounced from one cooking method versus another, but the solution is to put a thumbprint indentation in the middle, creating a slight "donutted" shape. This will help to ensure you get the "patty" shape you want. |
Once a month cooking
I've heard of "once a month cooking" or "freezer cooking," where you basically spend a day cooking and fill your freezer with the next month's worth of food. This could especially come in handy when preparing for a baby. (Take-out food gets boring REALLY fast.)
What are some tips and/or resources ... | For years I did the 'once a week' cooking, which has the advantage of not requiring much freezer space (which I didn't have, with my under-counter apartment fridge). Part of the trick was cooking something that could be used multiple ways with minimal effort -- a blend of ground beef, onions and peppers could be turne... |
How to dry oregano?
I have oregano in my garden. But I only use it fresh.
How should I properly dry the oregano so I can get something similar to oregano found in the stores? | This page lists several methods for drying and storing herbs. A quick summary:
Food dehydrator - a topic unto itself
Air drying - Indoors or out, you need shelter, low humidity, and air circulation
Sun drying - Low humidity, need to make sure the sunlight is not too intense
Microwave oven or traditional oven - use ver... |
Is it generally better to cut chicken breast with or against the grain?
I realize it may depend on what you're doing, but as a general rule, which is preferred and why? | Alton Brown talked about this on an episode of Good Eats, and here's what I remember:
If you cut with the grain, you'll end up with long strands of protein, like this:
------------------------
------------------------
------------------------
From what I understand, this means that it'll be pretty chewy. Your mouth h... |
How do I ripen unripe oranges and grapefruits?
Sometimes when I buy oranges or grapefruits I find out that they are rather unripe when I get them home. How do I ripen them? | You don't.
Citrus fruits, unlike most other fruits, do not ripen after being picked from the tree.
The only solution is to be proactive and not buy unripe citrus. |
When, if ever, are dried herbs preferable to fresh herbs?
Sometimes I see a recipe call for dried herbs. If I have access to fresh herbs, should I go for fresh herbs instead? Is there any benefit in using dried herbs with some recipes? | Dry rubs are one case that I can think of where dry is specifically necessary, so you can grind them up properly.
The main advantage to dry herbs is that they're available year round. When you're dealing with winter dishes, dry herbs would've been the norm to have used at that time.
If you are going to substitute, you... |
Is there an alternative to condensed milk?
In Denmark we don't have condensed milk in our regular stores and I've actually only seen it in an UK-import store a few years ago. Is there an alternative to it or can you craft it with regular cooking equipment? | To make sweetened condensed milk:
The best make-your-own version is to
mix 1 cup of evaporated milk with
1-1/4 cups of sugar in a saucepan,
heat and stir until the sugar is
completely dissolved, and let cool.
If you don't have evaporated milk on
hand either, you can make your own by
slowly simmering any qu... |
Cutting boards: What are some general tips on purchasing and using a cutting board?
I have heard various debates on the merits of wood versus synthetic cutting boards, and their affect on food safety, knife edges, and ease of cleaning and storage.
What are the pros and cons of the following and why?
Wood versus plast... | Besides the material itself, there are lots of other factors --
Surface : There are smooth plastic cutting boards, and there are rougher ones. I prefer the rougher ones, as smooth means things are slipping all over the place and its can be dangerous. Plastic will roughen up with use, but cuts and nicks in plastic bo... |
What knives are "required" for a serious home kitchen?
I consider myself a serious home cook. What knives are essential? | There are three core essentials:
Chef's knife
8" or 10" depending on your preferences
Paring knife
3" or 4" depending on your preferences
Bread knife
As long as possible, 12"+
Feel free to go cheap here, it's serrated and thus largely unsharpenable
You may want to check out Alton Brown's book, Alton Brown's Gear... |
How to stop sweet/sugary dressings from ruining a baking dish?
Through trial and error I've discovered that squeezing a fresh lime over roast parsnips (prior to roasting) make the end product absoutely sublime.
The problem however is that the sticky sweet lime juice can make the baking tray hell to clean, or in one pe... | You could cover the baking tray with a sheet of parchment paper. |
Proper ratio of Water to Rice
When making rice, what is the proper ratio of water that I should use? | Depends on the rice, of course - here are the most common types:
White rice: 2:1
Brown rice: 1.5:1
Jasmine rice: 1.1:1
Wild rice: 4:1, but immediately wash with cold water and drain when done. |
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