I wanted to post on a conversation i was having with Chef Jacob the other day. I've been interested in fermenting bananas and I got some tips from him and wanted to include anyone else who may be interested. Also because i forget large parts of our conversation. I found this site that I wanted to talk about, since i don't remember hearing anything about putting probiotics in there.
http://skinverse.com/how-to-make-fermented-bananas-simple-delicious-and-...
Hello everyone!
Today was my second attempt at sourdough bread. Some thimgs I am pleased with and some things I am not pleased with. I'll start with THIS:
Planning this morning. The birds were loud. Good to hear life outside. Seriously, though, not a lot of things can wake me up at 6am. I must be excited about this, hahaha. Here's the specs:
408g Whole Wheat Starter (204g filtered tap water/204g Whole wheat flour)
476g Bread Flour
306g Water (75%)
14g Salt (2%)
for two 600g loaves.
Hello!
Tonight I'm making a hummus cream sauce tossed with potato gnocchi and a little sharp cheddar cheese to cut through the starchiness. I want to use a liaison to thicken it because I like the egg yolk for a good creamy texture. Is this a good choice for this sauce, if not what do you think would be better? Here's my plan:
Part I
I have a familyt member who is not well. I have offered to take my Chef Jacob's Roasted Chicken Stock around which I have canned due to them not having any room in their freezer - and I really wanted to see my family member, so thought, "I will come around and cook dinner".
One of you lovely Stella Community Members posted a picture of canning Chicken Stock! Do you think I can find it now - and it is hiding! I am thinking that it was one of you professional chef type people rather than a home cook!
I don't have one of those fancy pressure cookers - my pressure cooker whistles - so is there anyone who might like to help a fellow member - and let me know how you can your stock in a pressure cooker.
For example, when I make an Indian lamb curry the pressure cooker has to blow five whistles then it is done.
After a month listening to the SCS bread series a picture of my 80% whole grain flour 70-1.6 bread with a hydratation stage of 30 min. 45 min bulk fermentation, 3 stretching's with 10 minutes interval; Proofing in bread-pan for 1h30m. Baking in oven of 230°C for 15 minutes with steam from poured in boiling water underneath the rack, followed by 25 minutes at 200°C. When I took the bread out of the oven I was so pleased with the result that I took a picture of it to share it with you guys.
From my currant-bushes in the garden I harvest around 2,5 kg of berries (half red, half white and some pink). I've snap-frozen , and they are still in my freezer.
Do you have any ideas what to do with them? Can they be used in a sauce?
I came across Chicken Salt the other day. Its basically chicken skin thats dry roasted, then braised then dehydrated, then ground with salt and its used as a condiment. Curious if others have made it and what they think.
