I have several different size loaf pans with different shapes and I want to scale a bread recipe to fit the loaf pan(s).
My idea was to fill the loaf pan with water to the rim and weigh the water in grams.
As an example, a loaf pan weighs 1300 grams with water to the rim with the container weight tared out.
Does it seem reasonable that the container would hold 650 grams of dough to double in size before baking?
Chris
Chef Jacob,your yeasted brioche hamburger roll formula was fantastic. I know sourdough doesn't lend itself to rich doughs, how could I go about adapting that formula to sourdough. Any suggestions ?
Chef Jacob,your yeasted brioche hamburger roll formula was fantastic. I know sourdough doesn't lend itself to rich doughs, how could I go about adapting that formula to sourdough. Any suggestions ?
Okay, so I just started the F-Step Curriculum. I’ve read through page 32 and I’ve listened to the first couple of podcasts and watched the corresponding videos. I am trying to apply what I have learned in this first recipe. (I know there is homework, I plan to submit that too.) The idea won’t be that innovative or creative, but I’m just trying to inculcate myself into Chef Jacob's F-STEP way of thinking for the moment. Keep in mind that I am cooking for myself only so I’m not making an elaborate four course meal or anything. With that said, here’s my first crack at it as a Stella Stu
This isn't a super advanced question but I was wondering if anybody had any thoughts on grill pans. The idea of grill marks indoors is attractive to me but I don't know if this is something that would worth the investment. I had a gas grill but it got stolen plus we aren't really allowed to use one where I live now. Thanks in advance for any input!
Please see video below. Jacob spoke highly of this guy, said he had a lot of knowledge. You see how he recommends cutting against the grain to produce more tender chicken(min1.25)
Is that true, does the cutting technique make a difference. Does anybody favour a particular cutting technique for chicken breast?
https://www.youtube.com/watch?v=0Ns1-2r4gnA
I see a lot of bad press about the side effects of MSG. From what I have found with research is most is unfounded claims and that glutamate is bad for a person.
I found this parcel list http://www.msgfacts.com/nutrition/what_foods_are_glutamate-rich.aspx . Does anyone one have a better list?
I like to cook with MSG, sardines, anchovies and anchovie paste, Marmite, soy sauce, etc...
Chef Jacob brought up an interesting subject for me, what are SAN MARZANO tomatoes?
San Marzano tomatoes are a product protected name from France, as I remember. This would be like the protected name of a wine from France or a Valdala onion from Georgia with low sulfur content. I could not grow a Georgia onion because my soil content is too high in sulfur.
Wazzup y'all, my name isn't CstlChf (or whatever the heck I put, lol), they call me Scott in real life. I have about ten years of experience working in food service but mostly in crap restaurants like the amazing Cici's Pizza. There was a high end catering company one summer but I didn't cook there I served, lmbo. I took precisely one semester of Culinary School classes and decided I wanted to cook as a hobby, not as a profession. That was, gosh, like 15 years ago now or something. When I hung up the proverbial 10 inch German Chef's knife (this is a metaphor) I went on and got a Bachel
Recently, the local newspaper, Tampa Bay Times ran a two part story exposing fraudulent practices at some area restaurants and farmer's markets that provides an interesting read. The following link will bring you there: tampabay.com/farmtofable. It's worth the time.