Has anyone tried doing Octopus? I know there are two (at least) ways: Sous vide followed by drying and searing; or old school cooking for longer, or pressure cooker. Just wondering what people have found most useful as I have all options, but would love to hear other's experience.
thanks
darcy
Hello SC Community, lurkers and spam bots!
Whew, it's been a long while, but it's time to get this website back in action.
So any of you folks fixing any thing to serve up for new years eve or day?
I will be.
Been having trouble posting so will not go into detail at this point.
kit
Hi, in the Three mother sauces video, you covered all the best different ways to Sauce making. All the sauces where salty, when creating sweet sauces, such as coconut sauce, mango or even swwet lemon. What would be my best thikener agent? Can i apply any of this techniques or that would be a whole different process?
Ok so things have been pretty quit here...so thought I would share some Christmas makings for you all.
The last couple of months I have been smoking turkeys (whole and breast), making a variiy of sausages (breakfast, Italian,Swiss,Bratwurst and hot links), making tamales ( cheese and green chile,as well as pork and chicken).
I still have to smoke some pork bellies for bacon and they are in the works now.
All this to mail out as my Christmas presents to friends and family.
Lot of work, but satisfying to me and well those that recieve.
kit
Hey is there a on line calculater for converting pounds in to grams, plus figuring the percentage of salts cure, sugar and ppm. The site i have been using is down, and not sure when it or if it will be back.
The site i used to use is diggingdogfarm.com.
I use it for my brines and making bacon cure.
I heard of some other sites which had something similar but I sure can't find them now.
Thanks kit
The last four weeks, all but one of my loaves of "English-Muffin" Bread have turned out like this:
Prior to that, I hadn't had any trouble and I have not (knowingly) changed any ingredients, procedures or equipment.
Why is this happening and how can I prevent it? Thanks.
When I was in Honduras and had made a side trip to Guatemala, I found a coffee jelly/jam that I eventually used for a new recipe I developed. Now that I'm back in the States, I can't get that jelly any more, so I have been looking into making some myself.
I've been developing a seeded multigrain sourdough loaf with considerable success, if I do say so myself.
I'm interested in putting this on a firm mathematical footing in terms of baker's percentage.
In addition to bread flour, whole wheat flour, and rye flour, I'm using pumpkin seeds, flax seeds, sesame seeds, cracked wheat, and medium cornmeal.
So do I add grams of the "extras" as I calculate hydration? Perhaps I count the cornmeal and the cracked wheat but not the whole seeds?
I'm happy with my sourdough rye, but my wife would perfer a less dense version, something more deli like. She also, however, wants not to reduce the rye-ness.
I'm using 1 part Hodgson Mill whole grain rye flour to 2 parts major brand wheat bread flour.. It's at 65 percent hydration.
So what might I do assuming that I don't want to change the rye/wheat proportion? I figure that proofing schedule, handling, or hydration could be variables worth looking at But there's also oven temperature and how long the loaf's under cover that might have an effect.