Posts Tagged ‘water

26
Apr
20

no knead bread

a bread recipe that involves minimal labor with great results!

adapted form Garden Fork YouTube posting

I need bread I just didn’t knead this loaf !

measure by weight

430 grams flour

9 grams salt

1/2 teaspoon yeast ~1 gram

mix the above ingredients

add  245  345 grams water

with a spatula mix until all is incorporated  , dough will be shaggy, DO NOT KNEAD

cover as is and let rise about an hour or two or more depending on room temperature or in oven with light on to prove.

line a bowl with baking paper (parchment)

carefully turn out the dough to a floured surface, fold top , bottom , and sides and gently tuck into a ball.

carefully transfer dough to the parchment lined bowl smooth side (top) up.

let rise again about an hour or as necessary.

preheat oven to 425 or better with a covered crock or casserole in oven.

When at 425 remove crock, carefully lift by the parchment paper, the dough and place in heated cock, cover with the heated lid, return to oven.

bake for about 20 minutes

remove lid and bake for about 20 minutes more at a lower temp, about 350 degrees.

remove from oven , lift by parchment and let cool, remove baking paper.

UPDATE: I make this recipe often as it’s easy and less labor than other recipes. Now I usually let rise in a crock, covered bowl etc. Then, turn out dough to a non stick bread pan, let rise again and bake. Super Simple ! You could actually let it rise in the baking pan itself !

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430 grams of flour

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9 grams of salt

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about 1/2 teaspoon yeast

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345 grams water

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pour in the water

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just mix till combined

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after about an hour (or so)

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prepare a bowl with parchment baking paper

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gentle fold the dough and from into a ball

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into the bowl…

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cover and let rise

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a heated covered crock

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risen blistered dough

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place into heated crock or casserole

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into a well heated oven about 425 degrees Fahrenheit

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reduce heat , uncover and bake an additional 20 minutes or so

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done

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bottom of loaf

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soft airy crumb

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toast test

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buttered up

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01
Feb
20

baugette trek

Seems like we are on a at least 5 year mission, to go beyond where bread making has been , in search of the elusive baguette. You (tube) will be assimilated, resistance is futile. You will try , try and try again to conquer the making of the baguette.

This effort started with a you tube recipe from baguettes with Patrick Ryan.

This is essentially a double fermentation of dough, one added to the other done under refrigeration, you will be baking on day 3 as you let each fermentation go one day in length and bake on day three.

The theory is that the long fermentation builds flavor.

 I,m no stranger to this as I usually start any bread I make with a pre-fermention not just as long as this recipe states.

just some picture of my first 2 attempts

Batch One

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Just 2 long baguettes

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Batch ONE done

Didn’t really follow the exact measurements, not bad, top crust didn’t really open where scored, and generally a even brown crust on the top , not all crispy at the sides.

Baked at about 425 degrees F

The crumb soft with  moderate holes from the fermentation. Still for me a delicious meal in itself.

__________________________________ Batch Two_____________________________________

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1/2 the recommended amounts again as I didn’t want to bakes as many as recipes dictates.

Even with the 1/2 of amounts the dough ended up dry, added more water at the final mix. The recipe states “strong bread flour” not sure if the would include all purpose flour. I would like to try this with double OO flour. I couched them in a floured towel.

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 The first batch I baked in a curved bread pan  These are going directly on a tray.

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Scored and already opening up. This batch we are going for full power to the oven.

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“Scotty ! divert all power to the oven !” , “Aye Aye Captain, but I don’t know what this ol stove will take, she could blow at any moment! “

At this warp speed the bread only took about 9 minutes, in retrospect I should have let to go another 2 minutes the internal temp was 205 degrees of the bread at the finish.

Also we are fighting the fact we don’t have a steam injector oven available, but I did the ol baking pan in the oven trick and add water just before adding the bread. Maybe I could modify my espresso coffee maker to pump steam into the oven !!!

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Better crust on these but the sides and bottom didn’t get to crust as the top did.

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 Nicely brown fissures in the top

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The bottoms and sides not as well done, soft.  It probably would be advantageous to have a bread stone in the oven or to lay out the loaves on pre heated sheet .  Maybe next time.

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Crumb nice and soft but no large caverns that you expect with a french baguette type of bread. Top crust is what I want all over the loaf.

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Again a rather close crumb structure than expected. Next batch will be definitely a wetter, softer dough.

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Taste is good ,salty enough even without butter. Doesn’t take long for the bread to loose the crustyness and the right out of the oven texture.

As the mission continues,  will be baguette method be found or will I just be roaming the bread galaxy for the holy grail of the bread universe ? There are probably as many stories and recipes of how to accomplish this. Perhaps the only solution would be to set a course for France  Number One .  Captains log , Out.

 

01
Feb
20

canoodling around

Oh  !  More dough, this time the noodle. Once you get hang of making dough for noodles, it’s hard to let go, back to the dried variety, that is if your not cooking for a crowd.

A beef soup base was the groundwork for the noodle. Simple dry  noodles won’t suffice.

Again I wont bore you with the recipe, this could go in a stew direction also  just thicken up the broth, yep add sour cream and milk or straight cream for a goulash finish.

I keep it as a broth , a bit lighter.

Since a small amount of noodle just grabbed the rolling pin. Dinner for two.

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start with the basics

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ok it’s the instant pot again, the searing setting give automatic temperature control

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plate the meat when done

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wilt up the veggies

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add some stock

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add back the meat

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add some hot water supplied by the kuerig, seal up the reactor vessel and give it high pressure for a couple of minutes, this does the carrot effortlessly. Get on the with noodle.

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over to the processor with the semolina and a yolk and i bit of water and a dribble of oil is also good.

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Bzzzzzzzzzzz..Bzzzzzzzzzzzzzz. Bzzzzzzzzzzzzz,, done

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give the dough a break

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let dry a bit after rolling

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you can use a pizza cutter, nice and steady !

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ready for the boiling water bath !

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won’t take more than a couple of minutes

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Flotation achieved, done

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A big drainy scooper

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plate up the noodle, top with the beef mixture, I think it only took a few minutes under pressure for the broth mixture, parsley, back to the computer…hmmm..    where the bread. OH we have the noodle no need for bread.  HA ! maybe bread and butter for dessert !

20
Jan
20

meatball enchilada

left over meatballs, mind you, a ground chicken blend with sauce already a bit spicy from my heavy hand on the red pepper flakes.  Pasta, noodles, gnocchi  ??  Take two, Wraps ! going towards the Mexican style.

Step one make some white floured tortillas , cook in the trusty cast iron skillet with a touch of oil brushed on. (I won’t bore you with the recipe for flour tortillas, a bit of bacon fat mixed into white flour and water is all it takes)

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there is something about having a tortilla (or flatbread) puff up like this, a sign of good luck?

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chop or slice the aforementioned meatballs

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keep it simple with a few ingredients like shredded mozzarella, finely processed broccoli, meatballs and sauce. 

lay down some sauce, meatballs, broccoli and cheese

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roll up, closely nestle in a pan, a bit of oil in the pan before placement

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top with sauce, cheese and broccoli, I don,t go wild with the sauce like traditional enchiladas, I like the wraps with a bit of crunch and the ability to be eaten like a wrap.

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bake the babies till heated through, cheese melted, crunchy edges, flame them under the broiler if desired.

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MMMMMMMM… not overly sloppy

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were just about done here….  

beverage suggestion ?

Thanks for stopping by !!!

 

07
Oct
19

lo mein

inspired by you tube, Ready , Jet, Cook, Jet Tila, an adaption of recipe, Food Network

noodle time….semolina… Bob’s Red Mill recipe, fine noodle attachment on the pasta machine.

…….. or use store bough FRESH noodle

prep up ingredients….. from what I have on hand… here I have fresh harvested kale for greens , carrot matchsticks, sliced onions, ginger, garlic, hot pepper, sauce mixture with cornstarch , shrimp paste, boiled noodle

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saute the onion…..

add in the carrot………….

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cook till carrot tender… add the rest of ingredients…then the sauce, toss…

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the sauce will start to thicken, keep tossing….

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add the noodle…….

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toss to coat and distribute sauce to the noodles

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plate up……

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add sesame seed (not shown)

 

26
Apr
19

tIME FOR PIE (and bread)

A can of peaches sits on the shelve, some pie crust dough is in the fridge, 2/3 left over from a holiday recipe. Can’t think of the last time I used a canned filling but a family member brought it home with other food from a community food bank. Once I put the peaches in the pie shell, it needed more  filling of some type. Several apples were sliced and added with a light grating of ginger and turmeric root. The sweetness of the canned peaches was enough without adding more sweetness. A simple lattice top completes the bake.

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here are the sliced apples atop the canned pie filling.

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the rolling and cutting of the lattice structure

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the lattice has been applied to the pie

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OVEN TIME !

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will go about 35 minutes, probably less

Not often I use a product with genetic engineering and fructose but I guess genetic engineers need something to do if they went to school for it.

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SHIELDS UP ! I had to deploy the pie shield as the outer shell casing became too dark.

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the bubbling pie emerges

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the oozing bubbling filling

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cool down cycle

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Not a bad tasting pie , the apples off set the canned peach taste accented with the ground ginger and turmeric. Goes well with coffee.

BUT WAIT !

Of course I had some dough fermenting, a bit interesting with this mix, some leftover cooked potatoes  were chopped and squished incorporated into the dough with the wire whisk on the mixer. The topping was a concoction of thyme zatar on one loaf and seed blend on the other. Mixed with a bit of water, butter and flour each of the coatings was brushed on each loaf before baking.

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The bread was very moist, all of the potato was incorporated into the dough. Some of the filling from the pie previously baked had dripped onto the oven floor …. I SHOULD HAVE USED TIN FOIL UNDER THE PIE. Any ways the bread was very good, my good weakness !

22
Feb
19

Chili Bean Wrap

A simple chili bean mix , made a few flour tortillas to wrap it up.

Saute some diced green peppers, in this case 1, add some diced onion and saute till translucent. Add some seasonings. Now some boneless pork ribs thin sliced are added in, the pork cooks quickly and then add can of Rotel tomatoes with chili peppers. The seasonings can be your choice, a bit of ground cumin, cumin seeds, dried cilantro, etc. Perhaps some garlic or garlic powder. The red chili beans were cooked in the microwave to hurry them along, in water to cover and then at low power for about 20-30 minutes. As the beans cook, let the tomato mixture simmer and reduce and add liquid like some broth or wine and continue to simmer. When the beans were finished, add to the tomato mixture and simmer to incorporate.

A quick mix of water, bacon fat, salt and flour to a dough, rolled and browned in a hot cast iron skillet for the wraps. A bit of yogurt for topping, nothing fancy. (but a few diced green onions would look nice for the picture and a sprig of cilantro)

22
Dec
18

chicken Biryani

While we have many spices and ingredients  available, I though I would try out this packaged mix for Chicken Briyani. Besides as I season usually free hand, I am curious to taste the blend of this mix.

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READY ! those red balls are frozen peeled tomatoes from the garden this year, The chicken is frozen.

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Simple enough ? I’m substituting peanuts for cashews. No raisins.

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Mix the seasonings with the yogurt, sloppily a bit.

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Heat oil…

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cooking the onions….

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Add the rest of the ingredients and water….

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mix …

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cover….

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Simmer 10 minutes

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prepare the rice …

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chop peanuts

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Add rice to chicken mixture…

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Melt the butter….

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drizzle the butter (or ghee) over the mixture add the nuts.

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Cover and cook 15 minutes

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SERVE !

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I like the flovor, yes, spicy like I would make it . Now I would replicate the spice mixture from what I have on hand.

 

30
Nov
18

Cruffins

A new method for dough, I had though of this idea but wasn’t sure of what type of dough would work with the pasta machine. Found this recipe. A bit labor intensive, but a different take on the traditional dinner rolls.

ladyandpups.com

Here’s the ingredients, refer to the link for the technique.

Ingredients

  • 150 grams (1 cup + 1 tbsp) bread flour
  • 150 grams (1 cup + 1 tbsp) all-purpose flour
  • 1 1/2 tsp (6 grams) instant dry yeast
  • 1 1/2 tsp (11 grams) salt
  • 130 grams (1/2 cup) luke-warm water + 30 grams (2 tbsp) for adjustment
  • 50 grams (3 1/2 tbsp) unsalted butter, soften and cubed
  • 165 grams (11 1/2 tbsp) unsalted butter, room-temperature

I doubled the recipe but made each batch separate.

Utilized tipo “00” for the bread flour and all-purpose for the other flour.

There’s a lot of mixing involved, but with the dough hook on the machine it’s just a matter of time.

after the butter has been blended in I let it mix about 15 minutes at medium low-speed.

The fun is just beginning !

As the recipe suggests, loop the dough back through the pasta roller before it runs through resulting in a continuous loop, too long to effectively manage once you decrease the thickness settings with results in a long loop of dough. I did each strip without the looping, possibly with a helper the continuous loop method will work , but I didn’t see it as an advantage.

The dough, I guess with the amount of butter incorporated and the long kneading time , is very forgiving, it went very thin without breakage and very silky and manageable. I hope you like playing with butter, a lot more is spread on the dough strips, I found out by microwaving the sticks of butter several seconds only and somewhat whisking, the butter became soft enough for spreading with an offset spatula. Too thick a butter results in tears in the paper-thin dough. You merely roll the butter frosted strips cigar style. Placing one rolled strip on top of another  unrolled strip and rolling again. Then it cut length wise, exposing the lamination.  Just loop the half cigar with the lamination on the outer circumference pulling the ends together to fit in a muffin pan.

(I don’t know why you could not just place one buttered strip, on top of another and roll them at once. Possibly once buttered would be too fragile to lift.)

The recipe suggest letting the cruffins rise till double, mine did nit really as I noticed a fast rise only after a short rest of the initial mix of the dough.

No problem with the baking , with the high butter content and the buttered muffin tins, the butter will be bubbling within the tins at the completion of baking. I feared that the cruffins would be soggy ! NO they finished extremely light and crispy on the outer edges and pull apart flaky interiors. Of course with buttery flavor. No reason to have to butter these rolls ! Broken apart on the plate, pour over some gravy !

Now the real test as they are presented at the Holiday dinner table.

Hurry up before they are all gone !

Many comments and accolades from the family food critics ! Since I bake many variations of dough products, some not repeated, they asked if this would be another one time bake !  Now, I’m going to repeat this recipe, more free form croissant style less the muffin pan, and perhaps a savory version.  Even though the recipe calls for the powered sugar atop , of course for dinner rolls I omitted that.

The labor of this recipe goes into the rolling of the dough through the pasta machine and  time wise  kneading 15 minutes with the mixer. Have plenty of butter on hand for this recipe. (I made one recipe without salt and salted butter and one recipe with salt and  salted butter with, I could not tell the difference. ) Also I weighed the ingredients, highly recommended, so there was no problem with the consistency of the dough in both recipes. After the 15 minutes of dough hook time, the dough came together beautifully.

08
Aug
18

Red braised pork belly

From: An Island Chef

The Online Cookery School

modifications of measurments and ingredients

  • About 1 lb pork belly
  • Water
  • 2 and 1/2 tablespoons mead
  • 1 and 1/2 tablespoons vegetable oil
  • 1 and 1/2 tablespoon rock sugar
  • 1 and 1/2 teaspoons dark soy sauce
  • Star anise pods
  • Cassia bark
  • Ginger
  • Garlic, garlic scapes

Here we go…. Prepped….

Blanch the pork belly, drain and dry

Melt the sugar with oil….

Start braising the pork belly in the syrupy liquid.

You can see the caramelisation and shiny result.

MMMMM…. Have to taste a sample.

Added some garlic scapes in place of the Spring onion.

Plated up, added some sesame seeds, because I add them to a lot of dishes.

Tasty dish, I will try this with chicken wings !




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