The Cookbook

[xenon]

We upped our pizza game this weekend.

Learned that our gas oven goes up to almost 600. That plus a good pizza dough recipe translated into great results:

Breakfast pizza Saturday morning:

Pizza stone is still on the way. Curious how that’ll change things

[George K]

@xenon that looks beyond wonderful.

Is that sour cream?

[xenon]

Thank you George!

Poached eggs

[Mik]

On pizza? YUM! I love poached eggs on everything. Those look great.

[Aqua Letifer]

Chili.

[George K]

Instant pot chili is DA BOMB!

[brenda]

@xenon
Excellent job on the pizza! Yummy!

[89th]

@xenon Great pizza! Enjoy the stone when it arrives. The key is obviously to heat it up so it can get the crust crispy. And obviously use (messy) corn meal for easy dough transfer!

[Aqua Letifer]

@George-K said in The Cookbook:

Instant pot chili is DA BOMB!

[brenda]

Is that a biscuit I see atop that chili?

[Catseye3]

@Mik That is the sweetest thing ever.

[Optimistic]

@xenon

Are you open to sharing that dough recipe?

[Aqua Letifer]

@brenda said in The Cookbook:

Is that a biscuit I see atop that chili?

Cornbread!

[George K]

@Aqua-Letifer said in The Cookbook:

@brenda said in The Cookbook:

Is that a biscuit I see atop that chili?

Cornbread!

Thank God! At first look, I thought it was mashed potatoes, and I thought, "Whatever...."

[Aqua Letifer]

I've done that, too. Not really recommended but hey, it's edible.

[xenon]

@Optimistic absolutely - it’s Ken Forkish’s recipe from his book Flour Water Salt Yeast.

This particular recipe is his overnight dough.

Start with flour, use 70% water (by weight), 2% salt, 0.01% yeast.

So for 1000g flour (white - ideally 00), use 700g water, 20g salt, and 1/4 tsp yeast.

That’s a very small amount of yeast, so you have to let it sit at room temp overnight (12 hours).

Shape into balls and refrigerate. Forkish recommends gentle handling of the risen dough after the rise, so you don’t want all the gas to escape.

It’s also a high hydration dough, so kinda sticky and hard to handle.

Happy to clarify.

[xenon]

@89th I’m looking forward to it. I guess I’ll have to eat a buncha pizza till I figure it out. For science.

[brenda]

@xenon
Well, hubby and I have been doing our part toward that scientific goal, and our waistlines would greatly appreciate your help.

[xenon]

@Mik Thanks! I'd never done it before either - but it worked.

My only qualm was that I love it when the egg seeps into the carbs (bread, potatoes, etc.) - but that couldn't happen. The flavor was fantastic though.

[xenon]

@brenda said in The Cookbook:

@xenon
Well, hubby and I have been doing our part toward that scientific goal, and our waistlines would greatly appreciate your help.

You know - a really nice part of this whole quarantine has been a greater appreciation of how much good cooking you can get done with a bit of planning.

Slow cooks, marinates, bread fermenting. Between all the little experiments on the go - I think we're actually spending fewer than average time executing our cooking.