Recipes, home grown goodness, BBQing and food stuff
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@nzzp Cheers. Yeah, I've useed the Allisons Easy Bake and a couple of others and although they both work, I feel the flavour is lacking. When you buy from a pizza truck, the crusty is really chewy with a yeasty flavour. Absolutely divine.
I've just put in an order for some Mulino Caputo 1924 for both 00 & the yeast.
I'll get some generic 00 as well as some generic yesast too to try and and do some taste tests.
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@MajorRage said in Recipes, home grown goodness, BBQing and food stuff:
the crusty is really chewy with a yeasty flavour. Absolutely divine.
honestly, a slow ferment in the fridge gives you that flavour and the gluten development that gets that mouth feel chewiness. I think the yeast has less to do with it.
I'm not an expert, learning as I go - but smashed out some tasty pizza earlier this week with an overnight ferment. Finding a bit of trial and error with duration in/out of fridge and amount of yeast - but that'll come.
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Modern Bakers yeast has been developed to produce an even, quick, dependable process. That has been at a cost of flavour hence the movement to sourdough.
A natural yeast/Sourdough starter will be slower and need some practice/trial and error. I have had natural yeasts that I have had to slow down in the fridge and some that needed to sit at room temp for the same time. Sometimes a mixture. But as @nzzp says you are aiming for a long ferment.
I wouldn't go near that Easy Bake stuff unless I decided I wanted pizzas in a few hours time. You will get a bread base but not what you are after. There is also often 'improvers' in the 'yeast'.
If you don't want to go full sourdough and own a starter then I suggest that you use a small amount of yeast in a 50/50 mix of flour and water and let that ferment uncovered. Then add more flour to the same ratio as your dough recipe and leave a while longer. Use this 'starter' in your pizza dough with no added yeast (or a small amount if it doesn't look lively). If the same ration then it is easy to adjust.
It is kind of a cheats sourdough method and will have created some natural yeasts alongside the bakers stuff -
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@MajorRage said in Recipes, home grown goodness, BBQing and food stuff:
Cheers. Seems like the key thing is the slow ferment / rise in the fridge. Will make that up Saturday for the Sunday feast.
Will also try that cheats sour dough as well!
Yep - but watch it. You use far less yeast with a slow ferment, and if it overproofs (rises then collapses) you probably want to re-knead it and get going again.
@Crucial I've tackled sourdough pizza dough twice now and had total failures - literally pouring the dough out onto the bench. Cooked one; tasted amazing, but no lift or anything useful. Will keep trying, but it's a slow process (arf arf)
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@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@MajorRage said in Recipes, home grown goodness, BBQing and food stuff:
Cheers. Seems like the key thing is the slow ferment / rise in the fridge. Will make that up Saturday for the Sunday feast.
Will also try that cheats sour dough as well!
Yep - but watch it. You use far less yeast with a slow ferment, and if it overproofs (rises then collapses) you probably want to re-knead it and get going again.
@Crucial I've tackled sourdough pizza dough twice now and had total failures - literally pouring the dough out onto the bench. Cooked one; tasted amazing, but no lift or anything useful. Will keep trying, but it's a slow process (arf arf)
Sounds like you might be screwing up your ratios? Adjust the liquid down would be my suggestion. Sloppy dough is undeveloped gluten/low protein flour or to high a ratio combined with not enough folds. Could also be overproved I guess
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Might have to give this a try:
Pickled Shrimp Recipe
Shrimp season is summer and fall in marshy coastal Georgia and South Carolina and in the Louisiana Gulf If you can find shrimp from any of those places at those times of year, get enough for eating for several weeks, and make this marinated or pickled shrimp, which lasts that long There is a...
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Got the marshmallow Easter Eggs sorted out after a bit of trial and error . Locals think the idea a bit weird until they try them and ask why they can't buy them here. Meldrew Kitchens are currently knocking out batches of 20 at a time....
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I’ve tried it with some shop bought raw prawns which were ok for the job but a bit on the small size. I left out the hot sauce partly because there’s already a bit of a kick with the chilli pepper flakes and partly because a couple of my guests are pussies when it come to a bit of heat.
Overall I was pleased with the outcome but next time I’d dial back a wee bit on the dill and mustard and up a bit on the olive oil.
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@Catogrande Thanks for trying it out. Sounds like it could be a winner.
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In Brighton for the weekend.
UK ferners or anyone visiting, Honest Burgers is an absolute must.
Best wings I've had in my lifetime and the burger was fucking top notch. I just had the basic with blue cheese and man, bonesetta was over the moon with her chilli burger too.
Took pics but they're shit, so fine out for yourselves.
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Thoughts on this? I've got a 3kg gaucho ribeye and thought this might be worth a shot with some of it. Or better suggestions welcome...
7.5M views · 915 reactions | How do you like your steak? 🥩+🧈=🤤 |...
How do you like your steak? 🥩+🧈=🤤.
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@Bones said in Recipes, home grown goodness, BBQing and food stuff:
Thoughts on this? I've got a 3kg gaucho ribeye and thought this might be worth a shot with some of it. Or better suggestions welcome...
How do you like your steak? 🥩+🧈=🤤.
I don't trust that guy because he overcooked that steak. Is gaucho ribeye the same as tomohawk steak? If so, the meat is already really rich, I sous vide cooked one a while ago and while tender it was not as good as reverse sear on a BBQ. It was just so much nicer with the fat rendered well. Serve with a fresh made chimichurri sauce
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@Bones said in Recipes, home grown goodness, BBQing and food stuff:
@canefan I don't actually know, I'm starting to think it's just a ribeye from Brazil.
Google says a tomohawk steak is a ribeye with the bone on, and a gaucho steak is a ribeye from Argentina. So it looks the same. If you have a BBQ, do it on there. Especially if it's charcoal. Cook it low (275F) until you reach just below the level on doneness, remove and rest for 20 minutes, then hard sear the crap out of it on the BBQ, or even in a cast iron pan with butter at that stage. Obviously season with salt, and pepper if you wish prior to cooking
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