can anyone help me scale this recipe for a much smaller amount.
this recipe makes a gallon
1 1/2 C fish sauce
8T crushed garlic
16 oz egg yolks Pasteurized
1 1/2 C lemon juice fresh
2 C grated parmesan
1 1/2 C red wine vinegar
2T Dijon mustard
10 C oil
Salt to taste
Blend all EXCEPT Oil
With immersion blender on slowly drizzle oil in
Hello
I've been reading up on the baker's percentage and I have to say it is thoroughly intrigued me. I have a background in chemistry (PhD), which has its own benefits and drawbacks when coming to cooking. The baker's percentage makes perfect sense to me in that regard, and it seems obvious to me why people use it, and not just for baking.
I've heard that some stamped knives like the
Victorinox Fibrox are a really good knives
any suggestions?
Hey Jacob,
So as you can see my crumb has much improved. It's pretty well exactly how I want it. But I didn't achieve the oven spring again.
My frustrations lie within the proofing times. It would seem that I'm just missing it. This time it was over proofed. My partner and I were baking all day and the oven was cranked, so the kitchen was quite warm and I ended up missing the boat on that one. Crap!! I knew it too, when I checked on it at about 1 hour 15 min.
I'm very pleased with my personal version of the basic Sourdough Boule. It gets a bit of rye flour, adjusted whole wheat flour, and I'm calling it a French Country Boule. Yeah. I know that's overreaching, but I'm sticking with it. The loaves have been coming out consistently lovely in every way and it's so damn easy. Thanks to all who have contributed information, encouragement, critiques, and inspiration.
I’m looking for ideas and comments on leftover turkey carcasses... especially large amounts that might come from company Thanksgiving events. Some ideas to get started:
1) Put bones and turkey juice into a 12 quart stock pot and simmer for a few hours
2) Remove the turkey from the bones and strain the liquid through a chinois fine mesh strainer. Do not remove the fat cap.
I made a stock from deer legs. What should i make with it? Give me some ideas.
So this time around I achieved a much better oven spring and blooming from the center scoring. It's pretty cool to actually watch the process take place in the oven, now that I'm trying the stone. The crumb improved a bit more as well. It's not as tight as last time.
Still it's not quite what I'm looking for.
Might be of interest to some people. This guy took notes while staging.
