Home made Guac on the dog too!
food =[ grantmichaels' skunkworx thread ]=
- Thread starter grantmichaels
- Start date
Just dropped a vac pack of frozen wagyubrisket into the sous vide at 150F ...
Time to have a beer while watching Masterchef w/ D ...
Will whip up something after a while, on rye!
Time to have a beer while watching Masterchef w/ D ...
Will whip up something after a while, on rye!
Good enough for Meathead, good enough for Grant ... that's what I've been saying (when it suits me, anyways) ...
http://amazingribs.com/tips_and_technique/mythbusting_resting_meat.html
LOL.
http://amazingribs.com/tips_and_technique/mythbusting_resting_meat.html
LOL.
grantmichaels said:
I don't want to lose these ...
have. to. make.
even though i need to be eating these ...
Sweet, looking forward to that ...
Reminds me, I'm going to spruce up my starter tonight, and get it healthy again through a few iterations ...
Reminds me, I'm going to spruce up my starter tonight, and get it healthy again through a few iterations ...
Grant, here is a picture tutorial of making hamburger buns with sourdough starter.
All the dry ingredients
All the wet ingredients
Pour wet ingredients into the dry ingredients and knead for 6 minutes in a Kitchenaid
Rest the dough for a few minutes, then knead for another 2 minutes
Put dough in a bowl to rise 2-3 hours should do it
Dough has risen.
Turn onto a floured surface, scale and ball to the size you want.
Done
All the dry ingredients
All the wet ingredients
Pour wet ingredients into the dry ingredients and knead for 6 minutes in a Kitchenaid
Rest the dough for a few minutes, then knead for another 2 minutes
Put dough in a bowl to rise 2-3 hours should do it
Dough has risen.
Turn onto a floured surface, scale and ball to the size you want.
Done
I'm cool w/ all of that, but it's the "all the wet ingredients" part that I'm lost on!
How to use one's starter as an ingredient ...
When and how to feed it, or not, when you want to use it ...
Do you use it by volume or weight? ...
That stuff.
Although that you show is also helpful, because it makes it look straightforward from the KitchenAid onward ...
How to use one's starter as an ingredient ...
When and how to feed it, or not, when you want to use it ...
Do you use it by volume or weight? ...
That stuff.
Although that you show is also helpful, because it makes it look straightforward from the KitchenAid onward ...
The wet ingredients will vary from recipe to recipe. That is 1/2 cup of fully active starter, water, milk, eggs and honey.
There is very little sourdough taste in these as opposed to when I make bread, that is just due to the ferment/rising time.
Here is how you know when your starter is active…let's say you have 2 cups of unfed starter in a Cambro, feed it 1/2 cup of flour and a similar amout of water. When the starter rises a few inches in the Cambro it is becoming active. For me it has been trial and error when the starter is most active. The starter after it is fed will rise, then deflate again…you ideally want to use it when it is at it's peak.
I may be off a little on my methods, but from what I have read, I think it is correct.
As far as deconstructing a recipe and substituting the starter for flour and water, I have not done that yet. From what I read, you always do it by weight and not volume as weight is supposed to be more accurate.
To simplify it, it a recipe calls for 100 grams of flour, and 100 grams of water, you can replace that with 75 grams of flour, and 75 grams of water, and 50 grams of your starter. Weight is still 200 grams in each instance, but in the second example 50 grams of starter theoretically gives you 25 grams each of flour and water.
Hope that answers a few of your questions.
There is very little sourdough taste in these as opposed to when I make bread, that is just due to the ferment/rising time.
Here is how you know when your starter is active…let's say you have 2 cups of unfed starter in a Cambro, feed it 1/2 cup of flour and a similar amout of water. When the starter rises a few inches in the Cambro it is becoming active. For me it has been trial and error when the starter is most active. The starter after it is fed will rise, then deflate again…you ideally want to use it when it is at it's peak.
I may be off a little on my methods, but from what I have read, I think it is correct.
As far as deconstructing a recipe and substituting the starter for flour and water, I have not done that yet. From what I read, you always do it by weight and not volume as weight is supposed to be more accurate.
To simplify it, it a recipe calls for 100 grams of flour, and 100 grams of water, you can replace that with 75 grams of flour, and 75 grams of water, and 50 grams of your starter. Weight is still 200 grams in each instance, but in the second example 50 grams of starter theoretically gives you 25 grams each of flour and water.
Hope that answers a few of your questions.
excellent buns man
That's the exact answer I've been missing.
Now I'll be all set.
I'll revive the yeast through a couple of small -> large iterations of frequent feedings (tossing off all the extra), and then when it's on it's 3rd fed moment i'll steal some starter and sub it into any old slider bun recipe i want to make and we'll see what happens ...
Now I'll be all set.
I'll revive the yeast through a couple of small -> large iterations of frequent feedings (tossing off all the extra), and then when it's on it's 3rd fed moment i'll steal some starter and sub it into any old slider bun recipe i want to make and we'll see what happens ...
shish....
cucumber and tomato sandwiches is awesome!grantmichaels said:
I don't want to lose these ...
tates.jpg
have. to. make.
even though i need to be eating these ...
nb-2.jpg
cucumber11.jpg
nb-8.jpg
That's funny ...
I took out the wires earlier, actually ...
tctenen's contest entry reminded me how tasty kebabs can be, while still being relatively healthy (at least, low carb) ...
Looks great. Want.
I took out the wires earlier, actually ...
tctenen's contest entry reminded me how tasty kebabs can be, while still being relatively healthy (at least, low carb) ...
Looks great. Want.
OK.
CHEERS!
Time to rebuild.
Room for more ...
Ratio seems thick, but ...
Mixed.
Latte.
CHEERS!
Time to rebuild.
Room for more ...
Ratio seems thick, but ...
Mixed.
Latte.
I usually steer clear of middle eastern food but my best friends sister dated a arab and he used to take me to this hole in the wall shishkabob place. They would pack a well seasoned "ground beef?" onto a sword and cook it over open fire then slide it into a styrofoam container with pita bread and lemon wedges. Shit was bomb.
I ate a lot of Middle Eastern food when one of my ex-gf's was a waitress at a 'raunt that specialized in it ...
It took a little while to figure out what I liked most, but it was pretty tasty!
It took a little while to figure out what I liked most, but it was pretty tasty!
I forgot to shoot PoL for the TD sliders ...
So, I'll post them here ...
Savory Butter Hawaiian Rolls ...
Rougie Duck and Benton's Bacon fat ...
Relish, BV Pearls, Roma Tomato Slices, Canadian Bacon, Kewpie Searzal'd Hawaiian Slider Rolls ...
Getting happy in the pan with bag juices from the sous vide ...
Searzall'd Smoked Gouda and placed ham ...
At first there were 3x ...
And then there were but two ...
Man, were they spot on ...
Kind of glad I don't have to type of text ...
Peace!
iPhone snaps ...
Dessert!
So, I'll post them here ...
Savory Butter Hawaiian Rolls ...
Rougie Duck and Benton's Bacon fat ...
Relish, BV Pearls, Roma Tomato Slices, Canadian Bacon, Kewpie Searzal'd Hawaiian Slider Rolls ...
Getting happy in the pan with bag juices from the sous vide ...
Searzall'd Smoked Gouda and placed ham ...
At first there were 3x ...
And then there were but two ...
Man, were they spot on ...
Kind of glad I don't have to type of text ...
Peace!
iPhone snaps ...
Dessert!
Sliders! Those look da bomb!