Unanswered forum topics

Leave blank for all. Otherwise, the first selected term will be the default instead of "Any".
Topic Forum
Normal topic How high should the white bread rise
by enchant on Mon, 2016-12-05 09:38
Rich Doughs
Normal topic Bulk rise, overnight in fridge
by Surfinjo on Wed, 2016-09-14 06:28
Lean Doughs
Normal topic Sous Vide Rice
by Chris Klindt on Mon, 2016-09-12 10:09
General Food Discussions
Normal topic Cook My Meat
by Chris Klindt on Mon, 2016-09-12 08:43
General Food Discussions
Normal topic bermaline bread
by Surfinjo on Mon, 2016-08-29 03:20
Rich Doughs
Normal topic Anova Precision Cooker
by Chris Klindt on Fri, 2016-08-26 09:33
Cooking Equipment
Normal topic Seasoning Pans
by Surfinjo on Sun, 2016-08-14 15:50
Cooking Equipment
Normal topic Smoke Ring in Cured and Smoked Meats
by Chris Klindt on Sun, 2016-08-14 07:20
General Food Discussions
Normal topic Cure #1 Error (Pink Salt)
by Chris Klindt on Sun, 2016-08-14 06:39
General Food Discussions
Normal topic Oh, what have I done!
by Pterodactyl on Fri, 2016-08-12 04:53
Introductions
Normal topic IR Infrared Non Contact Temp Issues
by Chris Klindt on Wed, 2016-06-22 04:25
General Food Discussions
Normal topic protein % after sieving
by DamianV on Tue, 2016-06-21 00:13
Sourdough
Normal topic Hamburger rolls
by bobku on Sat, 2016-05-21 18:28
Sourdough
Normal topic Grill Pans
by CstlChf49 on Thu, 2016-05-19 17:01
Cooking Equipment
Normal topic Farm to fable
by tomtomp on Wed, 2016-05-11 11:04
Off Topic Discussions
Normal topic Starches
by amateur cook on Mon, 2016-05-02 07:41
General Food Discussions
Normal topic Bread Machine Magic Chef ES1850
by Chris Klindt on Sat, 2016-04-30 15:12
General Food Discussions
Normal topic Sour Dough Starters
by Chris Klindt on Sat, 2016-04-30 06:16
Sourdough
Normal topic baby carrots
by RobynH on Fri, 2016-04-01 19:01
Vegetables, Sides & Salads
Normal topic Question About Weight
by RobynH on Sun, 2016-03-27 20:18
Meat & Poultry

Pages

Subscribe to Unanswered forum topics

Newest Forum Topics

First, a quick intro, as I'm new to the forums.

Comments: 0

Hello!  I've been away for quite a while dropped in periodically but forget my password so never posted. With a renewed password I thought it wise to say 'hello' but it seems very quiet. Anyone else here?

Comments: 1

We are doing turkey and prime rib for thanksgiving, I am trying to decide the best way to minimize my work load since there will be 40 people and a lot of dishes so less to manage is way better. I want to do the prime rib at 132F and the white meat at 142F and the dark meat at 155F, would it be better to make the meat ahead of time sous vide and then freeze (or refrigerate) and then reheat at 120F or perhaps do the white meat and prime rib together at 137F and the dark meat in the oven?

Comments: 1

Looking on my sack of bread flour ingredients:

Wheat flour
ascorbic acid (dough conditioner) - this would be an oxidizer in the presents of O2.
vitamins
​Doh-Tone - this is a mix of different levels of amylase and protease. Some flour use malted barley flour or you could add diastatic malt powder

Leaving out the yeast and salt at this point because of heat.

Mix the required amount of flour and water for Chef Jacob's Baguette recipe together at room temperature and do a stepped mash of the flour in the sous vide cooker.

Comments: 2

Hi Chef Jacob,

My question is, have you seen a difference of adding salt with yeast at the beginning of a machine kneaded bread?

For better than forty years, I have added salt in the beginning of making a yeast bread in a machine kneaded bread to get the salt and yeast spread out through the dough.

In 2007-2008, I did a test of salt and yeast doing a bag test on a plastic bottle using a condom to look for CO2 pressure. One bottle had salt and the other did not not. The salt added seemed to create a little better pressure than without salt but this was only one test.

Comments: 2