The Cookbook
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wrote on 13 Apr 2020, 00:00 last edited by
I've done that, too. Not really recommended but hey, it's edible.
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Are you open to sharing that dough recipe?
wrote on 13 Apr 2020, 00:42 last edited by 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.
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@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!
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@89th I’m looking forward to it. I guess I’ll have to eat a buncha pizza till I figure it out. For science.
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@xenon
Well, hubby and I have been doing our part toward that scientific goal, and our waistlines would greatly appreciate your help.
wrote on 13 Apr 2020, 16:22 last edited by 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.
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@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.
wrote on 13 Apr 2020, 16:38 last edited by@xenon
Indeed! That's the beauty of working from home, isn't it? It's also fun to experiment with new recipes and techniques.
I'm wondering how similar or different your pizza dough recipe is from the Peter Reinhart recipe I have used a lot. I'll have to do a side-by-side comparison. -
wrote on 22 Apr 2020, 00:14 last edited by
Tonight's Dinner: Chicken Schnitzel
INGREDIENTS
4 4-ounce skinless, boneless chicken breasts, pounded to 1/8-inch thickness
Kosher salt and freshly ground black pepper
1 cup all-purpose flour (for dredging)
2 large eggs
1 tablespoon Dijon mustard
2 cups (or more) whole wheat (or regular) panko (Japanese breadcrumbs)
2 tablespoons canola oil, divided
2 tablespoons unsalted butter, divided
Chopped flat-leaf parsley
Lemon wedgesLine a baking sheet with waxed paper. Season chicken breasts with salt and pepper. Place flour on a plate. Beat eggs and Dijon mustard to blend in a shallow baking dish. Place 1 cup panko in another shallow baking dish, adding remaining 1 cup panko, or more, to dish as needed throughout process. Working with 1 chicken breast at a time, dredge in flour, shaking off excess, then dip into egg mixture, turning to coat evenly; carefully coat with panko, pressing panko gently to adhere to chicken. Transfer chicken to prepared baking sheet.
Heat 1 Tbsp. oil and 1 Tbsp. butter in a large skillet over medium-high heat (pan should be large enough to hold 2 breasts). Add 2 chicken breasts to skillet and cook until golden brown on both sides, 8-10 minutes. Transfer chicken breasts to a paper towel-lined plate and season with salt. Add remaining 1 Tbsp. oil and 1 Tbsp. butter to skillet and repeat with remaining chicken breasts. Transfer chicken breasts to plates and garnish each with parsley and a lemon wedge.
This is one of Mrs. George's favorites. Tonight, we added some baked potato and steamed broccoli.
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wrote on 22 Apr 2020, 00:34 last edited by
Pro tip: OreIda crispy fries are pretty damn good.
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wrote on 22 Apr 2020, 00:35 last edited by
@Mik said in The Cookbook:
OreIda crispy fries
https://www.oreida.com/product/00013120012518
These guys?
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wrote on 22 Apr 2020, 20:46 last edited by
That looks like an excellent bread! I bet you can "hear" that bread (which is one of the most reliable quality indicators).
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First moderately successful foray into baking bread.
I didnt flour the proofing basket enough - so it stuck to the bottom and ain’t super pretty. But the proofing was good and it had good oven spring.
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wrote on 23 Apr 2020, 00:54 last edited by
Yes, the post oven crackle is a beautiful sound. Well done!
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wrote on 23 Apr 2020, 01:18 last edited by
That looks great. Well done Xenon!
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wrote on 23 Apr 2020, 01:38 last edited by
Looks like a professionally baked loaf I have. Very nice.
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wrote on 27 Apr 2020, 23:08 last edited by
Tonight's dinner: Schweineschnitzel
Ingredients:
4 boneless pork chops (1 pound total), 1/2 inch thick
1/4 cup flour
1 teaspoon seasoned salt (Spike or Lawrey's, or just substitute plain salt)
1/4 teaspoon freshly ground black pepper
1 egg, beaten
2 tablespoons milk
3/4 cup fine dry breadcrumbs or panko
1 teaspoon paprika
3 tablespoons extra virgin olive oil or canola oil
3/4 cup chicken stock
1/2 teaspoon dried dill or 2 teaspoons chopped fresh dill
1/2 teaspoon salt
1/2 cup sour cream (full fat)Instructions;
1 Use a meat hammer to pound the pork cutlets to 1/4-1/8 inch thickness. Cut small slits around the edges of the cutlets to prevent curling.
2 Set out 3 shallow bowls. One with a mixture of the flour, seasoned salt, and pepper. The second with the egg and milk whisked together. The third with a mixture of the breadcrumbs (or panko) and paprika.
3 Dredge cutlets: Heat the olive oil in a large skillet on medium high heat. Dredge the cutlets first in the seasoned flour, then dip the cutlets in the egg mixture, and then into the mixture of bread crumbs and paprika.
4 Working in batches, sauté the cutlets for 3-4 minutes on each side. Remove the cutlets from the skillet and cover with foil or place in a warm oven to keep warm.
5 Deglaze pan, make sour cream dill sauce: Add the chicken stock into the skillet to deglaze the pan, scraping the bottom of the pan to loosen the brown bits.
In a small bowl mix the dill and salt into the sour cream. Stir the sour cream mixture into the chicken stock.
Heat and stir until mixture thickens (do not let boil).
Serve the cutlets with the sauce, and lemon slices if you like.
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Tonight's dinner: Schweineschnitzel
Ingredients:
4 boneless pork chops (1 pound total), 1/2 inch thick
1/4 cup flour
1 teaspoon seasoned salt (Spike or Lawrey's, or just substitute plain salt)
1/4 teaspoon freshly ground black pepper
1 egg, beaten
2 tablespoons milk
3/4 cup fine dry breadcrumbs or panko
1 teaspoon paprika
3 tablespoons extra virgin olive oil or canola oil
3/4 cup chicken stock
1/2 teaspoon dried dill or 2 teaspoons chopped fresh dill
1/2 teaspoon salt
1/2 cup sour cream (full fat)Instructions;
1 Use a meat hammer to pound the pork cutlets to 1/4-1/8 inch thickness. Cut small slits around the edges of the cutlets to prevent curling.
2 Set out 3 shallow bowls. One with a mixture of the flour, seasoned salt, and pepper. The second with the egg and milk whisked together. The third with a mixture of the breadcrumbs (or panko) and paprika.
3 Dredge cutlets: Heat the olive oil in a large skillet on medium high heat. Dredge the cutlets first in the seasoned flour, then dip the cutlets in the egg mixture, and then into the mixture of bread crumbs and paprika.
4 Working in batches, sauté the cutlets for 3-4 minutes on each side. Remove the cutlets from the skillet and cover with foil or place in a warm oven to keep warm.
5 Deglaze pan, make sour cream dill sauce: Add the chicken stock into the skillet to deglaze the pan, scraping the bottom of the pan to loosen the brown bits.
In a small bowl mix the dill and salt into the sour cream. Stir the sour cream mixture into the chicken stock.
Heat and stir until mixture thickens (do not let boil).
Serve the cutlets with the sauce, and lemon slices if you like.
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wrote on 28 Apr 2020, 12:16 last edited by
@brenda said in The Cookbook:
@George-K
How was it, George?Quite good!
Random things - based on a recipe I saw elsewhere, I threw a little Dijon mustard into the egg wash.
Also, the "paprika mixed with bread crumbs" doesn't work - the paprika filters to the bottom of the bowl, and there's none of it on the crust. Next time, I'll put the paprika into the flour.
Lastly, the sauce needs more dill.
But, Mrs. George approves, and I'll make it again.
