Recipes, home grown goodness, BBQing and food stuff
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@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life Try knocking off the booze a bit earlier the night before. 11:00 am isn't all that early.
in my 20s it was!
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I have been trying out a new (to me) technique on the sourdough recently with quite impressive results.
Doesn't apply to those that use dutch ovens or cast iron casseroles to bake in though. I think it may replicate some of the actions that achieve a better loaf spring in that method though.
I started doing my loaves in a dutch oven but found it unnecessary once I had learned how to get good structure in the dough/shaping. I use a baking stone in the oven and a small dish of water.
Previous technique was to get the oven nice and hot and just before putting the shaped loaf in, splash a bit of the water to get the environment steamy. This also seems to lift the temp slightly which counters opening the oven door. This was all on the theory that a better heat kick was needed and the steam hinders the crust from hardening too early and locking in the shape.
Results were good but sometimes I wasn't pleased with the spring. I always put this down to structure or level of proofing as I tend to get a bit slack on consistency and timings trying to make life as easy as possible.
Anyway I came across a video with one of these sourdough geeks experimenting with turning the oven off at different times of the bake.
With the dutch oven method most call for say 20 mins lid on 20 minutes lid off in a pre-heated dish.
The dutch oven traps the moisture for the first 20 and allows spring while the second 20 completes the bake and firms the crust.
This standard oven method has me do everything the same as before (pre-heat, splash water etc) but when you put the loaf in you turn the oven off for 20 minutes then back on for 20.
It works surprisingly well. After 20 minutes the loaf resembles one done in the dutch oven (like a par-baked one) all sprung up with a good ear. At that stage I reckon you could even put in aside or freeze it if you wanted to delay the final bake for some reason.
After the second 20 great crust, well baked loaf.I am thinking that this somehow replicates batch baking in a bakers oven where many loaves go in and the air temp takes a while to recover and get back to where it was.
I am guessing that this happens to an extent in the dutch oven as well. Putting a cold loaf into the pre-heated pot drops the pot temp down for a while and the loaf isn't exposed to high temps.I found it interesting anyway and a bit surprised that in all the endless stuff out there these days about sourdough making this isn't common info.
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Not a recipe as such (although one does feature).
I get Nga Taonga's newsletter. In the run up to ANZAC Day they have a feature on the origin of the famous biscuit but more specifically this amazing woman who baked over 4 1/2 tonnes of gingernuts for the troops
Mrs Barnard’s Gingernuts Recipe (and updated version)
Mrs Barnard’s original recipe made a LOT of biscuits for the troops. We halved the quantities and still produced between 60 and 100 biscuits!
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@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@hooroo link? Nothing in the post it seems.
Picked up some beef brisket from the butcher for a beef bourguignon (I always have to google to get teh spelling right). It looks awesome- really nice piece of meat, can't wait to cook up
*The spelling right. The.
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@catogrande said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@hooroo link? Nothing in the post it seems.
Picked up some beef brisket from the butcher for a beef bourguignon (I always have to google to get teh spelling right). It looks awesome- really nice piece of meat, can't wait to cook up
*The spelling right. The.
My spelling is fine, my typing, not so umch. I'm super relaxed about typing teh or umch, but spelling bourguignon wrong would annoy me
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@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@catogrande said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@hooroo link? Nothing in the post it seems.
Picked up some beef brisket from the butcher for a beef bourguignon (I always have to google to get teh spelling right). It looks awesome- really nice piece of meat, can't wait to cook up
*The spelling right. The.
My spelling is fine, my typing, not so umch. I'm super relaxed about typing teh or umch, but spelling bourguignon wrong would annoy me
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The Kamado has been getting plenty of use. About 4 times a week since getting it
I'd recommend getting a charcoal basket if you have the Classic I. You don't need to use the grate at the bottom after that and the airflow improves
A dutch oven has been worth it just for the 'over the top' chili.
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Righto, mothers day you ungrateful swine.
Smoked up a couple of lamb forequarters, marinated for 3 days. Bloody magic, never done lamb like that before -usually a leg - so it was a differnet cut. Sweated bullets that I'd dry it out, but it came out tender as anything, with a great smoke ring and a really tasty lemony charcoaly flavour. Win.
Finished with a couple of pies; lemon meringue and chocolate peanut better. FML, I'm dying fat and happy. Pics to follow.
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@Duluth said in Recipes, home grown goodness, BBQing and food stuff:
Favourite mid winter cooks?
Over the top chili on the Kamado is my current favourite
1.5-2 kg gammon Into the slow cooker on a bed of thyme and sliced red onions, pour over half a litre of chicken stock, half a litre of water, cook for 6-7 hours on low. Throw in some peeled carrots sliced into sticks with a couple of hours to go. Serve with some mash, the carrots, the liquid and onions as a sauce (or make it into a gravy). Supposed to glaze with sugar and wholegrain mustard but I don't bother anymore. Leftovers make great sandwiches.
Or this with some homemade bread:
Cajun chicken gumbo
An authentic Louisiana casserole with Creole spices, veggies, ham and a rich sauce - a one pot-with bite
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I am commuting daily to hamilton to work hands on (physical) in Ops as we are getting hammered around the country with absenteeism. Then when I get back to Akl I do my own job. This has been going on for three weeks. First day off the treadmill today.
So why I volunteered to cook the cake for a four year old's birthday .... i don't do deseerts Never baked a cake I must've been mad
Most stressful thing I have done in years. Took two attempts and 7 of Bach Brewings Supa Juice
The only instruction was he wanted a blue cake
(this is the recipe photo but it came out pretty close - bit greener than that rich blue but kid was happy and adults impressed. I didn't eat any but apparently mosit, airy and not over sweet)
Two take outs - cakes are really unhealthy. The frosting alone was 400gms of icing sugar 1/2 cup of butter and 200 gms cream cheese!!!!
I'm told blue cake makes your shit turn blue
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