Q ed up a london broil after a 23 hour @133 f in the sv followed by cold water bath. Seasoned with master chef bbq and salt pepper. Medium rare
Potato fried in clarified butter and evoo with salt pepper and a splash of paprika.
Sliced tomato salt and a splash of red vinegar.
Steak was good though still a little tuff.
If you have a ThermaQ WiFi temperature transmitter and the Android app, please update the app software.
ThermoWorks released a new app update 2 days ago for ThermaQ WiFi.
Ok here is latest experiment.
Not pretty and got to work on wrap and tie (still got to work on that too).
I should also have pulled it earlier say at 150 degrees IT instead of 159 degrees. All was a little dryer than I would prefer.
Still it is a start of a wild idea and of well trying again on butterflying a pork loin and tieing it .
Loin
2.5 #
Stuffing (which i will adjust some ingerdients)
1 1/2 chopped granny smith apples out of two.
1 tsp kosher salt
1/2 tsp cinnamon
1 tsp nut meg
1/2 cup sugar
Hello everyone,
I am new to baking and I am experimenting with different things while baking bread. Recently i tried using preferments with the instructions from the SCS podcast 21 and made a biga and a poolish preferment and both times I had the same 2 issues.
The first issue is that my bread bursts open at the entire side and sometimes at other places too. Now my scoring skills are still pretty bad but when I am using the direct method I never had this issue, even when I forgot to score my bread at all.
Hi Jacob I have searched many baking sites on the internet yours is by far the most informative and easiest to follow. You recipe for sourdough bread is great and I have made the best loaf I have ever baked. See my attached photo. Thanks Barry in Australia
Hi Chef Jacob and everyone in the Stella Culinary community
Chef Jacob,
I've made chicken stock from scratch numerous times. I've recently started using your suggestion ( I believe it was in the Thanksgiving series of podcast) to skim off the fat and use it to make a roux. So my workflow is to make the stock one day and put in frig overnight. The next day, skim the fat from the surface. (which is somewhat thick)
Hey everybody!
Well I finally had to make the plunge and buy a spiral mixer. YAAAA!! It's definitely a good thing and I knew I had to do it eventually. I bought an OMCAN spiral mixer that has a 44lb dough capacity.
I'm looking for some advice on mixing and autolysing. What I do now is autolyse only flour and water for 2 hours in a container. Then mix in salt, starter and other ingredients in the container as well.
