Lean Doughs

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Normal topic Seeking consistent bread results.
by Surfinjo » Mon, 2016-08-08 07:52
3
by Surfinjo
Sat, 2016-08-13 08:19
Normal topic European flours
by Ulrich Verstraete » Fri, 2016-03-18 05:01
3
by Surfinjo
Wed, 2016-08-10 06:48
Normal topic Is it better to freeze bread dough or a finished loaf?
by strikingtwice » Sat, 2011-12-10 22:32
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by philswife
Mon, 2016-06-13 13:43
Normal topic kaiser rolls
by bobku » Wed, 2015-07-22 03:16
14
by tomtomp
Tue, 2016-05-31 11:25
Normal topic Some of my breads after listening to the bread series
by Ulrich Verstraete » Fri, 2016-03-11 06:17
4
by jacob burton
Mon, 2016-03-21 13:38
Normal topic Baguettes....
by Wartface » Fri, 2015-04-24 21:07
17
by jacob burton
Wed, 2016-03-09 10:26
Normal topic Moroccan Bread
by RobynH » Thu, 2016-03-03 12:43
1
by jacob burton
Sun, 2016-03-06 17:13
Normal topic How to make bread dough ahead of time?
by labradors » Sun, 2016-02-14 13:55
12
by jacob burton
Fri, 2016-02-26 09:43
Normal topic Wet sticky dough
by xynzee » Fri, 2016-02-19 05:30
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by jacob burton
Mon, 2016-02-22 14:00
Normal topic Any ideas for wheat-free bread?
by labradors » Sat, 2016-01-23 06:34
2
by labradors
Sat, 2016-01-23 11:30
Normal topic Scoring bread before baking
by lkassianik » Sun, 2012-08-05 18:25
5
by jacob burton
Sun, 2015-12-20 19:52
Normal topic Bulk Fermentation
by bobku » Wed, 2015-11-04 04:36
4
by Dave Mott
Mon, 2015-11-30 19:11
Normal topic Bread Storage Thread
by strikingtwice » Sun, 2011-08-28 08:01
2
by Nina
Wed, 2015-11-11 23:11
Normal topic Vietnamese Style Baguette
by Anonymous » Mon, 2012-08-13 16:53
4
by daveroe
Wed, 2015-11-11 23:11
Normal topic Pizza Tip
by strikingtwice » Thu, 2014-01-02 07:52
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by Nina
Wed, 2015-11-11 23:11
Normal topic Calling all breadheads!
by Nina » Wed, 2014-08-27 12:25
19
by Nina
Wed, 2015-11-11 23:11
Normal topic Flour info
by strikingtwice » Fri, 2011-10-14 14:05
5
by strikingtwice
Wed, 2015-11-11 23:11
Normal topic Autolyse and Preferments
by bobku » Tue, 2015-10-06 04:57
11
by bobku
Wed, 2015-11-11 23:11
Normal topic Baguette - pan versus baking stone
by Anonymous » Tue, 2012-09-04 17:38
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by Milan
Wed, 2015-11-11 23:11
Normal topic Lye Pretzels
by redeemed763 » Fri, 2015-02-13 17:54
6
by jacob burton
Wed, 2015-11-11 23:11
Normal topic Lavash
by strikingtwice » Tue, 2012-12-11 11:22
6
by Nina
Wed, 2015-11-11 23:11
Normal topic Preferments
by bobku » Thu, 2015-05-07 04:57
3
by jacob burton
Wed, 2015-11-11 23:11
Normal topic No Knead Raisin Walnut
by esavitzky » Sat, 2012-01-21 19:12
9
by strikingtwice
Wed, 2015-11-11 23:11
Normal topic Baguette w/poolish
by imastudent » Sun, 2013-02-24 10:05
1
by GreenBake
Wed, 2015-11-11 23:11
Normal topic Flat Bread, thin crust Pizza dough.
by Wartface » Sun, 2015-05-24 22:17
2
by Wartface
Wed, 2015-11-11 23:11
Normal topic Singapore Climate
by Anonymous » Sun, 2012-06-10 03:20
11
by Nina
Wed, 2015-11-11 23:11
Normal topic active v instant yeast
by wamoomaw » Fri, 2013-05-10 13:08
4
by jacob burton
Wed, 2015-11-11 23:11
Normal topic Bakers Percentage
by agbakery » Tue, 2015-06-16 07:11
2
by agbakery
Wed, 2015-11-11 23:11
Normal topic Different Steaming Method & A Question
by Anonymous » Mon, 2013-10-14 10:31
6
by Wartface
Wed, 2015-11-11 23:11
Normal topic Potato Water
by lrsshadow » Tue, 2014-01-14 04:46
4
by lrsshadow
Wed, 2015-11-11 23:11
Normal topic Been spending some time on King Arthur's website
by strikingtwice » Wed, 2011-09-28 20:46
6
by esavitzky
Wed, 2015-11-11 23:11
Normal topic My first time baguette
by Gadzik » Thu, 2015-10-01 08:56
3
by strikingtwice
Wed, 2015-11-11 23:11
Normal topic Whole Grain Breads
by esavitzky » Tue, 2012-09-04 13:36
4
by skflyfish
Wed, 2015-11-11 23:11
Normal topic Baking Time And Temperature
by leo » Tue, 2015-01-27 19:55
2
by leo
Wed, 2015-11-11 23:11
Normal topic Bread Calculator
by strikingtwice » Mon, 2011-12-05 18:02
3
by CJ
Wed, 2015-11-11 23:11
Normal topic Bubbly crust
by Anonymous » Mon, 2012-09-24 16:53
8
by GreenBake
Wed, 2015-11-11 23:11
Normal topic No Knead White
by esavitzky » Tue, 2011-12-27 10:07
3
by Nina
Wed, 2015-11-11 23:11
Normal topic Converting volume to weight and other questions
by strikingtwice » Thu, 2013-02-21 10:24
2
by labradors
Wed, 2015-11-11 23:11
Normal topic Bagels and Pretzels
by bobku » Wed, 2015-05-20 11:28
3
by Ed_f
Wed, 2015-11-11 23:11
Normal topic Whole Wheat Loaf
by Brad » Thu, 2012-03-22 13:18
12
by esavitzky
Wed, 2015-11-11 23:11
Normal topic Focaccia - Question on Kneading instead of Using Electric Mixer
by Anonymous » Wed, 2013-05-08 06:34
3
by Marco099
Wed, 2015-11-11 23:11
Normal topic Preserving (un)baked sourdough (loafs)
by Pete » Mon, 2015-06-08 01:48
3
by jacob burton
Wed, 2015-11-11 23:11
Normal topic Lodge cast iron loaf pans
by strikingtwice » Thu, 2012-07-12 12:13
5
by lrsshadow
Wed, 2015-11-11 23:11
Normal topic Freezing Lahey's No Knead cooked loaves
by strikingtwice » Mon, 2013-09-30 20:00
3
by aliyahtaylah
Wed, 2015-11-11 23:11
Normal topic 1st attempt at Lahey's No-Knead as a Loaf
by strikingtwice » Thu, 2011-09-01 13:51
4
by strikingtwice
Wed, 2015-11-11 23:11
Normal topic Diastatic Malt Powder
by bobku » Sat, 2015-08-29 07:10
4
by bobku
Wed, 2015-11-11 23:11
Normal topic types of flour brands
by Anonymous » Wed, 2012-08-15 09:17
5
by Milan
Wed, 2015-11-11 23:11
Normal topic Hydration question
by Shepherd » Thu, 2014-01-02 14:27
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by jacob burton
Wed, 2015-11-11 23:11
Normal topic Old dough preferment, home milled flour
by QC » Thu, 2014-12-11 14:04
6
by jacob burton
Wed, 2015-11-11 23:11
Normal topic Yeast measurements
by CJ » Fri, 2011-11-25 11:21
19
by jacob burton
Wed, 2015-11-11 23:11
Normal topic Parchment paper
by Anonymous » Tue, 2012-09-04 18:45
11
by esavitzky
Wed, 2015-11-11 23:11
Hot topic Ciabatta bread... (Page: 1, 2)
by Wartface » Sun, 2015-02-22 23:23
89
by Wartface
Wed, 2015-11-11 23:11
Normal topic Baking soda Bath
by CJ » Fri, 2011-12-16 15:22
6
by Lance.W
Wed, 2015-11-11 23:11
Normal topic Gluten-free bread recipes?
by strikingtwice » Wed, 2013-01-09 15:42
5
by labradors
Wed, 2015-11-11 23:11
Normal topic Bagels
by bobku » Fri, 2015-05-08 05:47
11
by jacob burton
Wed, 2015-11-11 23:11
Normal topic No Knead Rye
by esavitzky » Sun, 2012-01-29 21:03
14
by jcbaum
Wed, 2015-11-11 23:11
Normal topic Modernist cuisine baking steel
by strikingtwice » Mon, 2013-04-15 12:17
6
by Marco099
Wed, 2015-11-11 23:11
Normal topic Neapolitan Pizza
by Nina » Sun, 2015-05-31 08:59
14
by jacob burton
Wed, 2015-11-11 23:11
Normal topic Brick bread oven
by chefme757 » Sun, 2012-06-17 20:24
3
by BrianShaw
Wed, 2015-11-11 23:11
Normal topic Bread sizes for loaf pan
by strikingtwice » Tue, 2013-07-09 08:29
7
by GreenBake
Wed, 2015-11-11 23:11
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I found the Anova users manual lacking of information of really how to control the display locally.

Here is my users manual.Amount of press times on the display are approximate times.

Changing between F & C
Hold the PLAY Button for about 6-8 seconds
To change again, press the PLAY in for about for 6-8 seconds to switch

Comments: 0

Hey everyone! I wil be attending this event called Culinary Pop up Series, and it sounds that its gonna be fantastic!

"Join us each Thursday evening in August for the pop-up culinary creations of some Baltimore’s best and brightest cooks. As always, admission is free, food and beer are pay-as-you-go. Its gonna be poppin!"

Im a big fan of cooking myself so Im pretty excited, Ill keep you posted! smiley

Comments: 1

I just bought a flat of tri-tip from Costco, who sell both the full Tri-tip, and a tri-tip that has been cut into "New York Strip" style steaks, which is what I bought. I was thinking that i should use the time / temperature that you have listed for skirt steak (56c & 4-8 hours). Do you think this is a viable assumption? These tri-tip "steaks" have marbling that I've not seen on Tri-tip before, which makes me think "less temp". So I'm kinda confused about things temperature that i should use with these "tri-tip steaks". Any suggestions?

Comments: 1

Any good information on methods and rationale of seasoning cooking pans?

 

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I was reading an article the other day about smoked meats and the smoke ring.

http://amazingribs.com/tips_and_technique/mythbusting_the_smoke_ring.html 

and

http://www.genuineideas.com/ArticlesIndex/sratlas.html

I have always followed the idea of 140 degrees F is about as far as smoke can be applied to meat.

The 140 degree may apply to pork but not red muscle meat like beef and venison.

Comments: 0