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I keep trying to figure out what kind of grinder you'd need to really precisely put a flat, smooth finish onto one. Like a head / block surfacer, but able to reach down into the pan.
If you must have a smooth finish, and being the connoisseur of all things fine buy these: STARGAZER CAST IRON
I prefer the rougher surface and think it does a better job of putting a "crust" on my meats.
Book was for research purposes only, plus yeah, not like I'm going to get HIV from handling a library book and since I'm not cooking for folks with compromised immune systems, zero **** are really given.
I agree about the finish on the Lodge these days, safe to say it helps keep their prices down.
This particular dutch over combo will primarily be used for baking bread in, as I've got a 5.5qt enameled Tramontina available for regular use.
Oh, an no fancy pans here, either. Swinging blades and playing with fire in professional kitchens put an end to logo-envy for kitchen things, long long ago.
I still invest in good quality steel for my knives, but other than that, functional all the way.
And, here are the two 10oz ***** of pizza dough right before going back into the fridge for another 36 to 60 hours to proof.
80% hydration, 3% salt, 2% yeast. 100% organic bread flour from the local HEB. Not quite as tasty as the Bob's Red Mill but much better than the King Arthur stuff.
Eventually I'll break down and order up some flour from Central Milling or even the Caputo, when I'm feeling really flush.
For now, got a Japanese steel bread knife, proofing basket, and bench scraper headed this way from Amazon. Then it'll be time to start making some sourdough starters and let the real magic happen.
Joe, I'll definitely share my trials with you, as it's finally time for me to bite the bullet and put my big boy pants on with live starters and what-not.
Today's pizza turned out pretty well. I incorporate a few new techniques, including a true 30 minute autolyse, rather than the usual mix and rest method I usually use.
This dough was 80% hydration and today's bake was with about a two and a half day rest in the fridge. Tasty, but not fully developed yet flavor wise.
I find that this particular dough hits the peak of flavor on day 3 and 4 before the yeasts develop too much alcohol in the doughs.
Either way, much better results for this shorter than usual proofing period.
Also, rather then make larger, thinner pizzas, I left them smaller with a larger cornicione on them, like they do at Pizza Mozza in Los Angeles.
Personally I feel they do this to reduce the costs on the toppings, but perhaps it truly is to showcase the dough.
Either way, for an electric oven that maxes out at 500F, the results weren't nearly as bad as I though they might be. In fact, while it's hard to tell in the photos, there was light shining through the cornicione while it was baking, a definite first for me!
I do miss my old gas over with broiler drawer that I had in my apartment in West Hollywood years ago. 45 minutes on broil and I could get the oven compartment to register about 650 to 660F, leading to much better bakes.
I may look into ways to boost the oven temps on this one here, though this particular oven doesn't have a self-clearing cycle on it so I'm not sure just how "hot" it will get before things start to melt.
And, without further adieu, here are some pics of today's pizza.
^ I'm jealous because I suck at anything that needs rising.
My mom feared the yeast as well, and I've got a few quick tips that should help you master the yeasted doughs!
1) Use fresh yeast.
2) Use bottled water. I've always had great luck with Crystal Geyser/Trader Joes/CG Roxanne. Chlorine kills yeast faster than almost anything except possible salt. Bottle water keeps the yeast happy and active.
3) Measure your water temps. Usually 90F to 95F is a great temp to use when making your dough. Pour what you need into a measure cup, then add boiling water until you hit your desired temps.
Oh, and the big pro-tip for baking that I can share is to weight your ingredients. Measuring cups are for noobs. Scale things for both ease, precision, and consistency.
No reason anyone should fear, hate, or despise yeasted doughs.
Which reminds me, it's been ages since I've made my yeasted waffle batter... I may need to do something about that, soon!
We've got a sourdough starter in the fridge we have nurtured for a few months. We've made several loaves from it. Tastes much better than store bought "sourdough", which is made differently. Easy to keep and use. Only have to feed it once a week.
Tastes much better than store bought "sourdough", which is made differently.
Interesting that you say this.
I only recently came upon a certain brand of "California Sourdough" (made in Illinois) which is sold at Jewel-Osco stores here. It boasts of containing no yeast, and curiosity about this claim is what sent me down the path of discovering the magic of sourdough.
And yea, it's readily apparent. Huge difference in texture and taste.
Bread is one thing that I'm afraid to touch. I've made loafs in the oven before, but i'm a total noob and it comes out just OK, not great. Now my mom is a total wizard with dough - just today she did these traditional Eastern European Easter Breads that are like Italian Panettones. Sooooo good.
Our friends have a bread maker and make loafs at home all the time - comes out very good, but of course don't get that crust that you get from the oven.
Sauce:
1-1/2lb large peeled raw shrimp
1 cup diced onion
1/2 thinly sliced fennel bulb
1lb hot italian sausage (bulk)
3 cloves garlic
1/2 tsp chopped rosemary
1/2 tsp chopped thyme
1 15oz can tomatoe puree
1 15oz can diced tomatoes or 5-7 diced roma tomatoes, fresh
1/2 cup crème fraîche (or sour cream if you must...)
2 tbsp chopped parsley
Polenta (Instant pot method because it's easy to do while the sauce is cooking)
1 cup polenta
3 tbsp butter
4 cups chicken broth
1/4 cup cream cheese
1/2 cup cheddar cheese
Whisk in chicken broth and polenta into instant pot
Turn on saute function until just starting to boil
Cover instant pot, close pressure vent and turn on pressure function at high pressure for 7-8 minutes
When timer goes off, let pressure release naturally (10-12 minutes)
Release vent and open cover
You'll have some liquid on the top, just use your whisk to combine them and add the cream cheese, cheddar cheese and butter while whisking.
Salt and pepper too taste
Let sit while you finish the sauce
Sauce prep
Spread shrimp out on paper and salt and pepper lightly
Put 2-3 tbsp olive oil In a large frying pan.
When oil is hot, add a layer of shrimp and brown for 1 minute. Turn shrimp and cook for another 30 seconds. Remove to a plate and continue until all shrimp are slightly undercooked.
Add onion and fennel to the pan and cook for 5 minutes and add the garlic. Cook another 1-2 minutes.
Add sausage meat and cook. Crumble the sausage while cooking into large 1/2-3/4" chucks and add rosemary and thyme during the last 2 minutes. Cook until browned.
Add wine to descale the pan scraping up any sausage bits and let boil for a minute.
Add tomato puree + diced tomatoes and simmer for 2-3 minutes.
Stir in crème fraîche and simmer for 1 minute while stirring.
Add cooked shrimp and stir for about 2 minutes while shrimp finish cooking and sauce has thickened slightly.
To serve, mound polenta on a plate and spoon sauce mixture around it. Top with chopped parsley.
This dish looks and tastes like it takes a long time to make but in reality it can be made in a 1/2 hr if you cook the polenta in an instant pot so you can do the sauce at the same time. The addition of crème fraîche gives it a really rich taste.
I keep trying to figure out what kind of grinder you'd need to really precisely put a flat, smooth finish onto one. Like a head / block surfacer, but able to reach down into the pan.
I know you'd never overthink a project, but hear me out:
just remove the texture. You can have non-planer food and it will be just fine.
I'd suggest something akin to what a body shop would use prior to sanding blocks. Flap wheels, bristle disks, etc. would be ok. Or some 80 grt and elbow grease*.
* replace elbow grease with suitable iron-seasoning grease prior to putting pan into food service.
04-06-2018, 04:05 PM
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