Chef Jacob... We hit a Grand Slam with our Jumbo Brioche hamburger bun with Meathead from AmazingRibs.com. He produced 2 batches of our recipe exactly to our specifications. He baked 6 buns indoors in his kitchen. He baked 3 buns on his charcoal burning Kettle grill. He baked 3 buns on his Big Green Egg. He said they turned out beautiful (except we both burned the bottoms at 400 degrees on the BGE) and were the perfect fit for his World Famous 8oz "Steakhouse Steakburger" hamburger patty.
Here is photo of my brioche hamburger buns made following instructions from your podcast
THANKS
Looking for a biscotti recipe and any advice on how to make it
Just thought I would share how my doughnuts came out
I made some home made strawberry jam to use for jelly doughnuts. I'll be trying those this weekend
I'm going to be making pumpkin bread and I am making a preferment. I'm including just about everything in the preferment spices,pumpkin, powdered milk, butter, eggs and a small amount of yeast. I am excluding sugar and salt. Normally. I make a 100% hyd poolish with just the flour and liquid and a small amount of yeast. Does it matter that I included these other ingredients ? Can I still keep it on the counter overnight or must I put in fridge because if butter and egg ? Would I have been better off with just my normal poolish ?
I want to make apple cider doughnuts. Can I use your brioche doughnut recipe and heat apple cider to reduce it down and substitute it for the milk in the recipe. Is there anything else you would do ? Any other advice you can give? Do you think I would work ?
Not sure if this is the right spot to ask this question but here it goes. My wife likes to make chocolate chip cookies. You know the kind from the back of the bag label. I was just curius when she asked me where the baking soda was. I would have thought it would need baking powder. Maybe I'm just missing something here. Wheres the acid coming from? Its just flour, butter, sugar, vanilla basically.
If you've ever felt guilty (like me) about pitching half of all that sourdough starter each time you feed it, then this a great way to make use of of it. This comes from a recipe I found on the King Arthur site and creates some really nice moist and fluffy pancakes. It was originally meant for waffles, but as I don't have a waffle iron anymore I use this for pancakes.
It involves creating a sponge you let sit overnight, which is ready to use when you wake up and are anxious for breakfast.
Sponge:
This comes from the English side of the family. I can trace it back to my grandmother, Emma Rowland Beard, but I imagine she got it from her predecessors. (One of them was executive chef at the Statler Hotel in Buffalo, NY. I believe he was William Rowland. I have inherited his long carver for steamship rounds, whole hams, and such.)
It's a rather simple recipe. I have it memorized (and passed it along to "my son the chef") as 1 dry, 2 wet. My grandmother used a manual rotary egg beater, my mother used a Mixmaster.
Yorkshire Pudding
I recall salivating a lot over a recipe that was posted on FCS, I remember Jacob talking about how the acidity in the sourdough reacted with the baking powder/soda to provide additional leavening and I want to say the recipe somehow incorporated apples, pecans, maple syrup and who knows what other goodness.