Fish & Seafood

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Normal topic Gefilte Fish - Passover help!
by Josh M. » Mon, 2016-04-11 23:12
by jacob burton
Tue, 2016-04-12 07:20
Normal topic Mackerel
by JanusInTheGarden » Sun, 2012-10-14 16:39
by Mucho Bocho
Thu, 2016-03-24 12:46
Normal topic Sous vide swai?
by labradors » Sun, 2015-12-27 08:11
by labradors
Thu, 2015-12-31 17:32
Normal topic Classic Greek Shrimp Saganaki
by Margaux » Fri, 2013-02-22 15:35
by Margaux
Wed, 2015-11-11 23:38
Normal topic Dinner Party
by Anonymous » Sat, 2011-07-23 06:00
by Nina
Wed, 2015-11-11 23:20
Normal topic Antalya Almond Tarator Sautéed Cod Fish
by Margaux » Sat, 2013-02-09 00:24
by Margaux
Wed, 2015-11-11 23:20
Normal topic Technique for Baking Fish
by Anonymous » Thu, 2013-05-16 16:18
by lrsshadow
Wed, 2015-11-11 23:20
Normal topic Halibut sous vide
by Josh Masur » Wed, 2014-07-02 09:32
by Josh Masur
Wed, 2015-11-11 23:20
Normal topic More Lobster
by esavitzky » Sat, 2012-06-23 18:45
by Marco099
Wed, 2015-11-11 23:20
Normal topic Baccalà Mantecato ( Venetian Codfish Spread)
by Margaux » Sat, 2013-01-26 00:36
by Margaux
Wed, 2015-11-11 23:20
Normal topic Halibut Sticking
by Dthomaslotz » Tue, 2014-01-07 08:23
by jacob burton
Wed, 2015-11-11 23:20
Normal topic Monkfish
by Anonymous » Sun, 2011-11-06 14:56
by jacob burton
Wed, 2015-11-11 23:20
Normal topic Bacalao al Pil Pil
by Margaux » Sat, 2013-01-19 12:29
by Margaux
Wed, 2015-11-11 23:20
Normal topic Salade de Coquilles St. Jacques A La Vinaigrette
by Margaux » Sat, 2013-02-16 23:32
by Margaux
Wed, 2015-11-11 23:20
Normal topic What is the Best fish you ever tasted and how was it cooked?
by Mark Warren » Thu, 2013-05-16 21:08
by u76200
Wed, 2015-11-11 23:20
Normal topic oyster basics
by jacobavera » Sat, 2014-12-06 00:45
by redeemed763
Wed, 2015-11-11 23:20
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Hey is there a on line calculater for converting pounds in to grams, plus figuring the percentage of salts cure, sugar and ppm. The site i have been using is down, and not sure when it or if it will be back.

The site i used to use is

I use it for my brines and making bacon cure.

I heard of some other sites which had something similar but I sure can't find them now.

Thanks kit

Comments: 2

The last four weeks, all but one of my loaves of "English-Muffin" Bread have turned out like this:

Prior to that, I hadn't had any trouble and I have not (knowingly) changed any ingredients, procedures or equipment. 

Why is this happening and how can I prevent it? Thanks. 

Comments: 5

When I was in Honduras and had made a side trip to Guatemala, I found a coffee jelly/jam that I eventually used for a new recipe I developed. Now that I'm back in the States, I can't get that jelly any more, so I have been looking into making some myself. 

Comments: 7

I've been developing a seeded multigrain sourdough loaf with considerable success, if I do say so myself.

I'm interested in putting this on a firm mathematical footing in terms of baker's percentage.

In addition to bread flour, whole wheat flour, and rye flour, I'm using pumpkin seeds, flax seeds, sesame seeds, cracked wheat, and medium cornmeal.

So do I add grams of the "extras" as I calculate hydration? Perhaps I count the cornmeal and the cracked wheat but not the whole seeds?

Comments: 0

I'm happy with my sourdough rye, but my wife would perfer a less dense version, something more deli like.  She also, however, wants not to reduce the rye-ness.

I'm using 1 part Hodgson Mill whole grain rye flour to 2 parts major brand wheat bread flour..  It's at 65 percent hydration.

So what might I do assuming that I don't want to change the rye/wheat proportion?  I figure that proofing schedule, handling, or hydration could be variables worth looking at  But there's also oven temperature and how long the loaf's under cover that might have an effect.

Comments: 0