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.
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 diggingdogfarm.com.
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
Ok so things have been pretty quit here...so thought I would share some Christmas makings for you all.
The last couple of months I have been smoking turkeys (whole and breast), making a variiy of sausages (breakfast, Italian,Swiss,Bratwurst and hot links), making tamales ( cheese and green chile,as well as pork and chicken).
I still have to smoke some pork bellies for bacon and they are in the works now.
All this to mail out as my Christmas presents to friends and family.
Lot of work, but satisfying to me and well those that recieve.
kit
Hi, in the Three mother sauces video, you covered all the best different ways to Sauce making. All the sauces where salty, when creating sweet sauces, such as coconut sauce, mango or even swwet lemon. What would be my best thikener agent? Can i apply any of this techniques or that would be a whole different process?
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So any of you folks fixing any thing to serve up for new years eve or day?
I will be.
Been having trouble posting so will not go into detail at this point.
kit
Hello SC Community, lurkers and spam bots!
Whew, it's been a long while, but it's time to get this website back in action.
Has anyone tried doing Octopus? I know there are two (at least) ways: Sous vide followed by drying and searing; or old school cooking for longer, or pressure cooker. Just wondering what people have found most useful as I have all options, but would love to hear other's experience.
thanks
darcy
All this stuff here ...
Chinese anyone?