I made a stock from deer legs. What should i make with it? Give me some ideas.
Hey Jacob,
So as you can see my crumb has much improved. It's pretty well exactly how I want it. But I didn't achieve the oven spring again.
My frustrations lie within the proofing times. It would seem that I'm just missing it. This time it was over proofed. My partner and I were baking all day and the oven was cranked, so the kitchen was quite warm and I ended up missing the boat on that one. Crap!! I knew it too, when I checked on it at about 1 hour 15 min.
So i like to do things like frozen roasted garlic or roasted red pepper or pesto purees. What is a trick anyone has up there sleeve to make it a little more manageable? I know i could always go the ice cube tray route, and i do for things like stock, but is there an ingredient (oil or some flavorless alcohol like vodka or osmething) that i can add that will prevent it from REALLY freezing into a solid block, or should i just continue thawing it just a little bit and scooping what i need like i currently do?
Still need to try a sourdough starter using pineapple juice but, for now, here are some other breads I've made recently.
English-Muffin Bread:
Popcorn Bread:
Barbari:
Yo i just saw this on facebook, very cool idea! http://www.gosunstove.com/ I'm not a huge camper so i won't be rushing out to get this, but looks really cool
I found out today that Michael Ruhlman (Ratio, Charcuterie) has an app on both iOs and Android. It is 5 bucks, and it's a little bit pricey for how lean the app is, but it's mostly the contents of the book.
Interesting article I stumbled across today. Thought some of you might enjoy it:
http://www.washingtonpost.com/blogs/wonkblog/wp/2015/03/03/a-scientific-...
Hi everyone. its been said that necessity is the mother of invention, but never doubt the power of laziness combined with copious amounts of wine on a Friday evening to give birth to the same. Tonight was "replenish your homemade chicken stock supply" night which I knew would mean standing by my stove with ladle in hand to skim away the fat on the surface of my bubbling brew. Since this wasn't my first rodeo, I already knew how much I really didn't want to have to do this. Enter my bright idea.
I've been putting out some pretty boss plates of fried rice over the last few months, variety of ingredients and i've been tweaking the brown dressing and I wanted to get some input from everyone on what you have been doing, and most importantly maybe try to work out a ratio, my consistency has been kind of .... inconsistent.