Soups, BBQ, Knives and Pans: The Chef Thread

Re: Soups, BBQ, Knives and Pans: The Chef Thread

Postby CalvinBall » Sun Feb 10, 2019 12:06 pm

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Re: Soups, BBQ, Knives and Pans: The Chef Thread

Postby Uncle Milty » Sun Feb 10, 2019 12:16 pm

Nice. Good choice in flour!
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Re: Soups, BBQ, Knives and Pans: The Chef Thread

Postby azrider » Sun Feb 10, 2019 1:41 pm

Uncle milty's loaf > calvin's loaf

And no disrespect or discouragement to you Calvin, but Milty has one amazing loaf. I would do nearly anything to get a piece of that loaf.
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Re: Soups, BBQ, Knives and Pans: The Chef Thread

Postby Uncle Milty » Sun Feb 10, 2019 1:54 pm

Finally my loaf gets the recognition it deserves! But seriously, if that wasn't just for comedic effect, not a fair comparison. I have 3 decades more practice. And, full disclosure, mine was meant to be hoagie rolls but I wasn't up to it.
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Re: Soups, BBQ, Knives and Pans: The Chef Thread

Postby CalvinBall » Sun Feb 10, 2019 2:48 pm

I think mine turned out pretty great for the first time. The crust is amazing. A little under baked. Think I will use a lower protein flour next time too.

Milty, what kind of yeast do you use?
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Re: Soups, BBQ, Knives and Pans: The Chef Thread

Postby Uncle Milty » Sun Feb 10, 2019 3:43 pm

I don't use a lot of yeast. I have a starter I keep in the fridge that I use most often.

When I do use yeast brand really doesn't matter (they're all about the same strain if I understand correctly). I prefer active dry and avoid rapid rise. Instant yeast if fine if you can find it but not rapid rise instant yeast.

Why are you thinking of switching flour?
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Re: Soups, BBQ, Knives and Pans: The Chef Thread

Postby The Crimson Cyclone » Sun Feb 10, 2019 7:43 pm

momadance wrote:
The Crimson Cyclone wrote:btw- I'm not a huge fan of Tilapia but the butter miso made the dish. I view it (and other white fish) as chicken in that preparation and sauce makes a huge difference.


Heh got a copy of Cooks Illustrated in the mail today. Saw a big article titled "Why You Should Try Talapia" ... Was is it the chive-lemon miso recipe?

Yup
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Re: Soups, BBQ, Knives and Pans: The Chef Thread

Postby CalvinBall » Sun Feb 10, 2019 8:29 pm

Uncle Milty wrote:I don't use a lot of yeast. I have a starter I keep in the fridge that I use most often.

When I do use yeast brand really doesn't matter (they're all about the same strain if I understand correctly). I prefer active dry and avoid rapid rise. Instant yeast if fine if you can find it but not rapid rise instant yeast.

Why are you thinking of switching flour?


Loaf was a bit chewy. I read that higher protein flours can lead to that.
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Re: Soups, BBQ, Knives and Pans: The Chef Thread

Postby joboggi » Sun Feb 10, 2019 8:37 pm

PB&J

GRAPE JAM, not jelly.
SKIPPY CREAMY PB
Fresh WHITE bread. Whole wheat is great for everything else but not PB&J.

Easy.
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Re: Soups, BBQ, Knives and Pans: The Chef Thread

Postby Uncle Milty » Sun Feb 10, 2019 9:06 pm

CalvinBall wrote:Loaf was a bit chewy. I read that higher protein flours can lead to that.

Definitely one of many possibilities. How else would you describe the texture - airy, dense, moist, dry, crumbly?

One thing you might want to consider is a small digital kitchen scale. Being able to measure your ingredients by weight instead of volume is very helpful in consistent results, especially once you find recipes you like.
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Re: Soups, BBQ, Knives and Pans: The Chef Thread

Postby The Crimson Cyclone » Mon Feb 11, 2019 6:28 am

CalvinBall wrote:
Uncle Milty wrote:I don't use a lot of yeast. I have a starter I keep in the fridge that I use most often.

When I do use yeast brand really doesn't matter (they're all about the same strain if I understand correctly). I prefer active dry and avoid rapid rise. Instant yeast if fine if you can find it but not rapid rise instant yeast.

Why are you thinking of switching flour?


Loaf was a bit chewy. I read that higher protein flours can lead to that.


higher protein leads to higher gluten production which leads to more chew
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Re: Soups, BBQ, Knives and Pans: The Chef Thread

Postby The Crimson Cyclone » Mon Feb 11, 2019 6:31 am

did the recipe call for AP or bread flour and what brand did you use?
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Re: Soups, BBQ, Knives and Pans: The Chef Thread

Postby JUburton » Mon Feb 11, 2019 7:47 am

Photo looked like King Arthur.

Stella Parks of Serious Eats recommends SAF yeast. Can get 1lb of it for five bucks on amazon.
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Re: Soups, BBQ, Knives and Pans: The Chef Thread

Postby Uncle Milty » Mon Feb 11, 2019 7:47 am

The Crimson Cyclone wrote:did the recipe call for AP or bread flour and what brand did you use?

I assumed it was the King Arthur bread flour in the pic
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Re: Soups, BBQ, Knives and Pans: The Chef Thread

Postby The Crimson Cyclone » Mon Feb 11, 2019 8:29 am

JUburton wrote:Photo looked like King Arthur.



KA AP - 11.7% (higher than most AP flours which are usually 10.4%)
KA Bread flour- 12.7%

you want bread flour for pizza dough, bagels, sourdoughs, most artisan bread etc (anything chewy)
AP flour for white bread, rolls, challah, brioche
cake flour for cake, some biscuits

so the KA AP flour will produce some chewier white breads and such due to the higher protein vs say Gold Medal AP. Personally I prefer it unless I'm making something like brioche or fluffy rolls
Also the amount of kneading and stretching increases the gluten so you have to take care not overworking certain doughs and under kneading certain doughs (like bagels)
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Re: Soups, BBQ, Knives and Pans: The Chef Thread

Postby CalvinBall » Mon Feb 11, 2019 8:39 am

thanks yeah. the book i was using recommends KA AP but i just accidentally bought the wrong one (KA BF). it also recommends SAF instant yeast, which you basically cannot buy in stores. i looked at three places, including whole foods. we just used some store bought quick rise stuff. best i could do.

i plan on ordering some SAF yeast.
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Re: Soups, BBQ, Knives and Pans: The Chef Thread

Postby The Crimson Cyclone » Mon Feb 11, 2019 8:58 am

theres your answer
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Re: Soups, BBQ, Knives and Pans: The Chef Thread

Postby Uncle Milty » Mon Feb 11, 2019 9:30 am

Very well could be but I'm not as convinced. Of course Cal is on his own now that he rejected my help by ignoring my question.
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Re: Soups, BBQ, Knives and Pans: The Chef Thread

Postby CalvinBall » Mon Feb 11, 2019 9:38 am

sorry missed it.

i do have a scale. everything was weighed. before we started fermentation, the mixture was 4 or 5 degrees warmer than the recipe suggested.

there were lots of air pockets. as you got closer to the center, there were fewer. so just slightly denser. as it cooled too it got less of a doughy look and feel. i think we could have left it in for maybe a minute longer.
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Re: Soups, BBQ, Knives and Pans: The Chef Thread

Postby Uncle Milty » Mon Feb 11, 2019 9:58 am

I'm just busting your chops. I was serious about not being 100% convinced it was your choice in flour. It's a high probability but not the only one. The yeast is a flag for me. The 'rapid rise' yeasts are really intended for one quick rise.
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