View Full Version : Recipe thread
Ok Freaks... I've been meaning to add this thread for quite a while.
Share your recipes whether on the grill or how ever you prepare it. I am always up for something new to try especially on game day.
rcubed
03-01-2019, 01:37 PM
Pulled Pork:
4 lbs bone-in pork shoulder
Night before, rub with:
Tablespoon of
Garlic powder
Onion powder
Cayanne
Smoked paprika
Salt
Pepper
Cumin
1/2 cup brown sugar
Wrap in saran wrap and leave in refrigerator over night.
Cook uncovered in oven at 275 for 8 hours.
Shred with forks, discard large pieces of fat.
If desired mix in BBQ sauce with shredded pork and put back in oven for 20 min.
(Note: cooking time and temp varies based on location, oven etc.)
Reverse sear is a lot like sous vide. It gives you a perfect inside from top to bottom. I just do in in the oven or on the grill.
I use a ribeye but you can use your favorite cut f steak.
It needs to be a thick cut. The last one I did was 5lbs and 3 inches thick but I wouldn't go less than a 2 in or it will be over cooked in the middle.
Things you'll need.
digital thermometer
iron skillet
preheat oven to 250 degrees
Bring ribeye to room temp. very important
Take a paper towel and dry all the moisture off of the meat.
Do NOT piece meat with a fork or knife. You want the meat to stay sealed.
Season the meat with your favorite rub. I mostly use kosher salt and pepper. Sometimes I add something else. Butt Rub brand seasoning is my favorite. Add more salt than you think you need. aIt helps hold in the juices.
Add squares of butter to top of steak. Add as many as you want.
On a cookie sheet or pan add a rack to keep meat from resting on the pan.
Put steak on rack with thermometer in the center of the steak.
Se thermometer to 105 degrees for medium rare. 110 for medium etc etc.
Cook to temp and remove steak using tongs. Do not use a fork or break the outside layer of the steak.
Allow to rest for about 10-15 minutes
Turn oven to broil.
Add a small amount of olive oil to the skillet and place in broiler.... heat it as hot as you can.
After steak has rested take skillet out and set on stove.
With tongs....Sear steak in skillet on all four sides . usually takes about 1 minute per side.
Remove slice and enjoy.!
73
75
74
rcubed
03-01-2019, 01:44 PM
For quick and easy dip
melt velveta. add can of rotel and some ground chorizo.
(for the stupids: cook the chorizo before adding)
FatDT
03-07-2019, 05:22 PM
Aaron Franklin has a Youtube series on how he cooks brisket. I have a smoker, but you could probably use an oven and approximate it. It's the best thing I've ever made. Not really a recipe but they'll tell you how to do it.
Here's the channel: https://www.youtube.com/user/BBQwithFranklin/videos
I learned this from Pit Boys
https://www.youtube.com/watch?v=t5tOlodQyZ8
I wil just share the video. It is bad ass and it is very inexpensive. We usually cook for large numbers but I would recommend it for sure.
I did a 5lb tenderloin the cost was 12.00 and it turned out fantastic. I would have cooked the pork more but I am glad I listened to them. Very tender and juicy. It was the hit of the gathering. Add a lot of Panko! it made the dish
76
77
78
I want to hear your best wing recipe's. I will post my wife's if she will let me
I hear Smitty has an italian dish but for sure he needs to post his and Mrs Smitty's dips... And Pez needs to teach some bread making! Amazing!
This is a fantastic off-season thread, I shall contribute.
Yea, so I didn't really realize how much bread gear you need for this:
- Planetary stand mixer (the kitchen aid mixer). A spiral mixer is better, but if you own a spiral mixer please send me your ciabatta recipe.
- huge pizza stone, the size of an oven rack
- 3 oval bannetons (link below)
- bread lame (it's a razor blade on a stick)
- danish whisk (not required, but makes you feel like the real thing)
- parchment
- plastic wrap or plastic tubs
- I think everything else is pretty common
Ciabatta w/poolish
Makes 3 loaves, aboug 520g each... I will explain some stuff here so that non-bread people understand. I use King Arthur All Purpose flour. They are very particular about the consistency of their protein content.
A poolish is a common variety of a preferment. The idea is that you take a portion of the yeast, flour, salt and water and let that ferment overnight to ripen. Doing this adds significant flavor to the resulting bread you make the next day.
So to make bread for Sunday, you have to start Saturday evening with making the poolish:
272g room temp water, just run it out of the tap until it "feels" like room temp. Yeast dies at about 105 degrees, so dont be too tempted to make it warm.
272g AP Flour - it's important to do this by weight, no sifting required.
0.5g Active Dry yeast
1. Measure out your water in the bowl you are going to leave out overnight (needs to be about half the size of a basketball)
2. Measure and add your yeast, set a timer for 5 mins
3. During the five mins measure your flour and tidy up
4. when the timer goes off, add your flour
5. Mix well (I use a danish whisk, I don't know why they work but they do). scrape the sides with a rubber spat. Consistency wise, this will be a bit runny, probably twice as thick as pancake batter.
6. Cover with plastic and put on a high shelf in your kitchen, go to bed.
Next morning it will have transformed into a weird sort of spongy and runny thing that frankly looks kind of disgusting. It will be bubbly and sticky. It's important not to mess with it too much as there's some weird science with gluten strands and gas buildups that get messed up if you decide to stir it again or whatever. Ciabatta is a bit of a pansy of a dough and will not respond well to rough handling. Again, the weird science of gluten strands etc...
So it's Sunday morning now and you are ready to make the final dough, start by measuring your stuff:
635g AP Flour
391g water (room temp is fine, just guess. If you have a thermometer that can measure 80 degrees, go for it). Measure this directly in the bowl of your stand mixer.
17g Salt (fine salt dissolves better, but don't sweat it if you just have the coarse stuff)
3.7g Active dry yeast
544g of Poolish (all of it)
**Variant - you can make this a cheese bread by adding 127g of shredded parmesan, if you do this, increase the amount of yeast to 4.7g. Salt retards the yeast, and cheese has salt in it.
1. Your water is already in the bowl of your stand mixer, so add the yeast to that, 5 min timer. Use this time to tidy up.
2. after 5 mins, add your poolish, just scrape this out of the bowl with a bowl scraper or rubber spat. Admire it's strange nature.
3. Add flour, salt (cheese if you decided to)
The reason we are adding the poolish over the water is to keep the most of the flour off the bottom of the mixer so it has to travel "through" the poolish and water. Most home mixers (cough, cough, kitchen aid, cough) struggle with mixing a soft bread dough and can leave dry flour at the bottom of the bowl. This is something you still need to watch for.
First Mix
Anyway, use your dough hook and mix on lowest speed for about 4 mins. During this time you should use a rubber spat to scrape the sides down as it's running. Use your head and recognize that this is a mildly dangerous activity.
Once the four mins is complete the dough should be pretty well mixed. but wont come together or clean the sides of the bowl like a standard bread dough would. Take the bowl off your mixer and use your spatula to mix it a could times by had, the only point here is to check for pockets of raw flour left by the mixer. It's usually there on the bottom and you really just have to figure out how to get it onto the top.
Second mix
Put the bowl and hook back on the mixer. Turn the mixer on 3. and mix for 6 mins. During this six minutes tidy up and fill your dough tub or large bowl with very hot water and let sit aside. Check on the mix every now and then and make sure you don't need to scrape the sides.
First Proof
Dump the water from your dough tub or proofing bowl and leave the inside wet. Pull the bowl off the mixer and use a bowl scraper or rubber spat to transfer to the warm, wet bowl. Cover with a lid pr plastic wrap, put on a high shelf and set a timer for an hour.
Folding during first proof
The first proof is 3 hours. however you have to do an 8 way fold each hour. This helps incorporate air into the dough and lengthens the gluten strands. you will do this twice, unless you did the cheese, in which case you will do it 3 times and increase the overall first proof time to 4 hours.
1. When your 1 hour timer goes off, grab the tub and put it next to the sink. run a bit of room temp water so you can keep getting your hand wet.
2. Wetting your hand, reach under the North side of the dough and try to get half way under it, grab gently and fold to the center.
3. wet your hand and repeat on the S, E, W, NE, NW, SE, SW (hey that's 8 ways, cool)
4. Cover, put back on the shelf and set a 1 hour timer.
5. Repeat when the next timer goes off.... set a one hour timer.
If you don't wet your hand each time it will stick like mad you your hands. The only caution when folding it to make sure you don't tear the dough. If you tear the dough, you are breaking the gluten strands we have thus far worked so hard to maintain.
You need some gear here In the for of three equally sized bowls or baskets and three smooth fabric (linen) towels. You cant use the regular terry cloth towels as they will make a mess with the little stubby fibers. These should be about the size of half a football. The right gear is called a banneton, and is a basket with a sort of linen shower cap on the inside:
https://www.amazon.com/dp/B06XC2HYBB/ref=cm_sw_em_r_mt_dp_U_ZrMGCbG74WZ7N
You need three of these. Use your last hour on your timer to prep your bannetons. You need to moderately dust the bottom and side of each banneton with flour. You can use AP flour here, but semolina is more proper (oddly difficult to find in Fort Wayne). The Semolina is coarser and isn't absorbed as much by the watery dough.
Tangent: if you have made it this far, please note that you have made a dough that is 73% hydration, which is stupid wet for a bread dough. Hydration is the ratio of water weight to flour weight. If you are nerdy about bread, you would note that the poolish was 100% hydration, the final dough (less the poolish) was 61% and change, 272+391 (water) / 272+635 (flour) = 73% holy crap, science!
Ok, so while you were playing with your calculator your third 1 hour timer went off, you have your bannetons prepped and it's time to play with some dough.
Shaping
Generously flour your work surface, and invert your dough tub on top of this floury surface. The dough will slowly come out by itself, but if not, help it along with a dough scraper. Moderately flour the top of the dough. Use your bench knife in a bit of scraping motion, pick the dough up off the surface and let it fall back down until it's not stuck to your surface anymore. Flip it over so the floury top becomes the bottom. All this is done with your bench knife. You are doing this to get the dough floury enough that it's not sticky and you can touch it with your hands without sticking (sticking means you have to tear the dough to get it off your hands (gluten strands man).
Gently shape the dough into a rough rectangle and use your bench knife to mark how this rectangle should be divided into thirds. Cut into thirds with your bench knife. If you are nerdy about bread, each third will weigh 520g.
So now you have 3 equal amounts of dough. Earlier you did an 8 way fold on the big mass of dough when it was in the tub. You will do the same thing here, except without wetting your hands. (flour is your friend).
1. Place one lump of dough in the center of the bench. Stretch and fold half of north down to the center, repeat for the over 7 directions. You will feel the dough get firmer with each of these folds. That's the gluten strands getting pissed off and fighting back. this forms a bit of a ball.
2. Fold this ball in half so all the seams are on the inside and shape into a log. press the seams together and gently roll this into a loaf the same shape as your banneton, try to get those seams a bit tidy.
3. Drop the log into you banneton, seam side down. Repeat for the other two.
Final proof / bench rest
Holy hell, you made it this far. you need to figure out a way to cover your bannetons so air doesnt get to them. You can do this loosely with plastic wrap (but this can stick to the dough, so spray it first). I found that it's easiest to invert a plastic bin over top of them. The bin cant be too much larger than the bannetons it's covering or it will have too much air circulation.
Oh, you have a baking stone right? It needs to be the size of one of your oven racks, else you cant cook all three of these at once and the proofing schedule will get fouled while you are cooking on loaf at a time.
Anyway, the final proof is 90 mins. Set a timer for 50 mins. When this timer goes off, prep your oven. Put one rack at the very top of your over (or take it out). The other rack with the stone on it should be 1-2 notches below the middle. Set your over to 460F. Set your timer for 40 mins. Use this time to cut three pieces of parchment just about 2 inches longer and wider that the tops or your bannetons.
Baking
Holy malliard reactions Batman. So the yeast has been chowing down on the starch, releasing CO2 and making some crazy stuff happen that is about to result in some golden brown goodness.
Lay your three pieces of parchment on the counter. Invert each banneton center onto a piece of parchment. Gently lift the banneton off the dough, and you will see the linen shower cap thing invert. Watch for the dough to stick to the liner, if it does, gently use your finger to seperate it, and make note for next time that you need a bit more flour on your bannetons.
Make three quick slashes about 5-6mm deep, diagonally across each loaf. The loaves expand in the oven and the slashes relieve the stress of this oven spring, you will notice that my slashes kind of sucked and I had some side blowout.
The pics below are the cooling loaves that I took over to Pucks for the SB, another, smaller loaf with the same dough that I cut open, and then the weird looking poolish. In the cut open piece the yeast consumes the starch, makes CO2.... this CO2 cant escape the strength of the gluten strands so it leaves a hole.
Anyway, if anyone makes this let me know how it turns out.
Oh, this formula is Jeffrery Hamelman's, from his book "Bread" (really creative there, Jeff... btw, why the heck are all your measurements in ounces?)
smitty46953
03-20-2019, 05:24 PM
Mexican Dip
(Can also use as a filling for pin wheels in flour tortillas 8-10)
8 ounces cream cheese
8 ounces sour cream
4 ounces chopped drained black olives
2 cups shredded Mexican Blend Cheese
1 cup chopped green onions
1/4 cup chives
garlic powder, to taste
1 tsp season salt (optional)
8 oz salsa
1 jalapeno, chopped very fine, I take seeds out if don't want it too hot
1. Mix all items together.
2. Chill
3. If you add to much salsa and it is to Spicy, just add in some more sour cream, not Cream Cheese.
:cool:
ok, here's another go at our Pez House Sunday Sauce. I posted this once before but made a botch of it and it got lost to the ether somewhere.
This is a great sauce, time consuming, and labor intensive. I'm a bit of an early riser so I start my Sunday Sauce before anyone else in the house wakes up and it's a chill way to start a Sunday, especially a game day Sunday. Music in my headphones, coffee, a quiet house, and preparing the mise. I make the sauce and simmer it all day. The only two ingredients I would not substitute would be the San Marzano tomatoes, they are the best for long simmered sauces. Also, this recipe calls for wine and there is a rule in the Pez house that if you are cooking with wine, you use a wine that you would drink, not that bottle of weird Holland House "red cooking wine" thats been in the spice cabinet for eight years. Throw that shit away.
The sauce and the meatballs use many of the same ingredients, so some of the prep overlaps. Anyway, off we go:
Sauce Ingredients:
2T. EVOO
1/2 a red bell pepper - fine dice (you use the other half later so dice the whole thing)
1 medium white onion, finely diced
3 cloves garlic, finely diced (this is not a precise measurement, you measure garlic with love)
6 oz. Tomato paste
28 oz. crushed San Marzano tomatoes (I dont dig on big tomato chunks in my sauce, sometimes I just get two cans puree, see below)
28 oz. San Marzano tomato puree
1 C. red wine, divided into two 1/2 cups
3/4 C. fresh grated parm
1 T. Sugar
1 t. salt
1 t. pepper
1 T. Italian herb mix (I use Penzey's brand)
1 T. chopped basil (or 1 t. of dried basil)
1 t. Oregano
Meatball Ingredients:
I swear, one day I'm going to make square meatballs. Seems like that would be a hell of a lot easier to brown properly. Anyway, I digress:
3 T. EVOO, divided into 1 T. and 2 T.
The other half of the red pepper
1 medium white onion, finely diced
1 garlic clove, fine diced (see note above)
1 lb. 80/20 ground beef (the fat is important so get the cheap stuff)
1 lb. ground veal & pork mix (dont sweat it if you cant find veal, get groupnd pork, or just do another pound of ground beef).
2 eggs, beaten
3/4 C. plan bread crumbs
1/2 C. whole milk (whole is best flavor, 2%, skim etc still ok)
1/2 C. red wine
1/2 C. fresh grated parm
2 t. Italian herb mix (dried)
1 T. chopped Basil
1 T. chopped oragano
1 T. choppped parsely
2 t. salt
2 t. black pepper
I can be a bit of a freak sometimes, but I like to chop and prep all of the stuff above before I do anything else, the full mise en place. Yes, it takes longer. Yes, you could chop the garlic while the peppers and onions are cooking. For me, this adds stress to the act of cooking, and I think you can taste stress in your food. I like to get everything in it's place before I even get the stock pot out, then the cooking is all about linear execution. This is just me, your kitchen is your kitchen, do it how you want.
Make the Sauce
1. In a very large stock pot (we use a Le Creuset knockoff we got for $80 instead of $500), heat EVOO over med-high
2. When hot, add peppers & onion, saute 3-4 mins
3. add the garlic and saute 1-2 mins (if you burn your garlic here, start over)
4. Once the garlic is fragrant add the tomato paste from the 6oz can, then refill the can with water and add that also, stir well
5. Add crushed tomatoes
6. Add tomato puree, then use the can to put in 42 oz water (1.5 of the 28 oz cans)
7. Add one of the half cups of wine, add cheese, add sugar, give this a good stir
8. Add salt, pepper, the dried herbs, basil, parsely & oregano, stir well and give it a min to settle
9. Taste it, then add salt and pepper to taste
10. reduce heat to low, sauce should be at a very low simmer (no lid)
11. Tidy up your space, take a break & drink the other half cup of wine
Make the Meatballs
1. In a small skillet, heat 1 T. of the EVOO over med-high heat
2. Once hot, add peppers, onion & saute 3-4 mins
3. Add the garlic and saute 1-2 mins more (if you garlic gets brown, start over with less heat)
4. Once garlic is fragrant, remove from skillet and spread the mixture out on a dinner plate, put this plate in the fridge or even the feezer (this mixture needs to cool or it does weird shit like cooking the raw eggs that you add later. The plate is to increae the cold surface area it's touching. If you use a bowl instead, stir it every now and then).
5. Combine all remaining ingredients EXCEPT the red wine in a large bowl
6. Once the onion / garlic / pepper mixture has cooled, add to the bowl
7. Mix with your hands until well mixed
8. Form into 24 meat balls, about golf ball sized, perhaps a bit smaller. (meat squares, go for it, you will be forever remembered as an innovator)
9. In a large skillet, heat 2 T. EVOO until hot
10. Brown the meatballs in 3 batches of 8 (this is just for texture, and to keep them together during the long simmer). As a meatball is browned enough, go ahed and drop it into the sauce.
11. After all the browned meatballs are in the sauce, get it back to a slow simmer
12. Tidy up your space, relax and drink the remaining 1/2 cup of red wine.
13. Simmer the sauce for at least two hours, but all day is better. At least two hours so the meat cooks and you don't kill someone with trichinosis. The fat in the meat will render into the sauce as it cooks, thus all day is the sweet spot. Stop by every now and then and give it a stir.
It's usually about 10:00 AM by the time I get to this step. The house is starting to wake up. It's a chill Sunday. I've had 3 glasses of red wine and have 3 hours before the games start. After we watch the colts win their 1:00 game it's 4:30 and we start thinking about making some spaghetti and sitting down.
Yea, cultural appropriation. It's got soy sauce so it must be Asian. This is a simple recipe that is a go to on school nights. Can be done end to end in about 30 mins.
Note, it's super easy to get this too salty, do not add salt to anything until you get to the end and taste it. Not all my recipes are complicated.
Note on meat. This recipe is originally made for beef, but can be chicken, pork, even (very firm) tofu, hell it might be good with hamburger and served as a side over veg. I think the best beef for this is a cheap sirloin. The meat ends up being braised, so it gets tender even if it's not one of the best cuts. Once we ordered a whole strip loin and cut it into steaks. We had over a pound of meat scraps leftover and cooked it on an Asian meat Monday. This is a great way to get rid of that one steak you have in the freezer etc.
Asian Meat
1 lb. beef
3 T. Sugar (less if you are not a sweet meat fan)
2 T. Sesame oil (yea, this makes it tend toward Thai food, but it's a great flavor)
1 T. Sesame oil (another for later)
3 T. of soy sauce (low sodium if you have it)
3 T. of Oyster Sauce (if you don't have this, use more soy. In general, 6 T. of an asian sauce, primarily soy. If you use the full 6 T. of full sodium soy, this will be too salty)
2 Pinches of crushed red pepper
2 green onions, chopped thin on a bias (a quarter of a regular onion is fine)
2 cloves of garlic, chopped
1 T. Flour
1/3 C. water (for later)
1. Start cooking 2 cups of rice, we use sushi rice... I'm not going to tell anyone how to cook rice, just that you need to start it now as you will be done in about 25 mins.
2. Cut the beef into thin slices, about 1" x 2" x 1/4". I cut whatever beef I'm using into 2" wide strips and then slice it thin. Put the slices in a medium sized bowl.
3. Add remaining ingredients, EXCEPT the water and the single T. of Sesame oil.
4. Let marinate at least 20 mins.
5. Add reserved sesame oil to 10" lidded skillet. Heat over high-medium heat.
5. Once hot, dump the bowl Into the skillet.
6. Cook until meat is just browned. Longer if you are using chicken or pork.
7. Add the water and wait until it boils.
8. reduce heat to Low, cover and simmer 20 mins.
Serve over rice.
Pizza dough / how I make pizzas at home
Ok, I think my pizza is better than any pizza I have had in this town. If you think differently, I want you to come over and we will make your recipe too. I'm including two formulae here. One has a pre-ferment and takes two days. The other you can start in the morning and finish in the afternoon. a good home-sized pizza weights about 300g when it's dough.
As far as techniques go, my method would probably shock your great great grandfather in Naples (Italy, not Florida). I've NOT been making pizzas every day for 40 years, I'm not super fast at it, and most of mine are not perfectly round. My method lends itself to a community / party atmosphere. People get to make their own pizza and all that needs done is 6 mins in the oven and they are nearly perfect.
I wont take credit for these recipes. The first is from Jeffrey Hamelman, the second is from Ken Forkish. If you make either of these and like them, support these guys by buying their books. Hamelman uses oil, and I like the texture this gives the dough. Forkish does not. It's my opinion that the Hamelman dough is more of a New England style of dough, Forkish's dough is more of a traditional Italian dough. Both are excellent. I slightly prefer the Hamelman, as I think the preferment imparts a level of flavor subtlety that is perhaps lacking in Forkish's also fantastic dough (note too, that Forkish has many pizza dough recipes that have a preferment, I'm just not sharing any here).
Note on flour: there are 3 acceptable types of flour. If you are making pizzas that require this level of effort with Generic Kroger brand flour, you should rethink a few of your priorities. The best flour for pizza is Caputo 00 Chefs flour. You can find this on amazon, it's expensive, but not prohibitively so. The second best flour is King Arthur All Purpose. KA is very serious about their flour and have acheived a very consistent process wherby each bag of KAAP flour has a consistent 11.7% protein content. Gold Medal Flour is also very consistent at 10.5%. (Caputo is 13.5%). I cannot speak for other brands. You might have a great experience with Kroger brand flour, however the experience between this bag of Kroger brand flour and your next bag of Kroger brand flour can the very different.
There's generally two proteins in flour, glutenin and gliadin. Add water to these and they make gluten. The amount of gluten in bread is proportional to it's ability to hold gas bubbles. The yeast eats and produces gas, the gluten strands make it difficult for this gas to escape, bubbles form inside the bread and it makes holes in the bread's crumb. Crumb is all the parts of bread that is not the crust.
Hamelman's Pizza Dough:
Biga (preferment)
102g Caupto 00 Pizza Flour
62g Water at 32 C (I used the metric system here, it's better thats about 90 F)
0.02g yeast. Hamelman cracks me up as he actually says the amount is 0.001 oz. If you have a scale at home that measures ounces out to the thousdandths place, you likely have to rethink some priorities. 0.02g of yeast is as much as you can fit between your thumb and index finger in a single (not greedy) pinch. It's a very small amount of yeast. (Yes I have a metric scale that measures centigrams, I had my own personal priority rethink whereby I decided that pizza is fantastic enough to be a nerd about it.)
1. Add the water to a smallish mixing bowl.
2. Add the pinch of yeast
3. wait 5 mins
4. add flour
Mix this up with a danish whisk, then follow up with your hands. This will look like it's too dry and will feel wrong. Dont sweat it, just focus on getting as much as you can incorporated into the ball. This will take a few mintes of kneading.
Put the biga into a clean bowl (will be easer to get it out tomorrow), cover and put on a high shelf in your kitchen (heat rises).
Do this step in the evening on Saturday, then sunday morning start at 6:00 AM if you want pizza for lunch, 10:00 AM if you want pizza for dinner.
Anyway, it's now Sunday mornining and time to make the final dough.
Final Dough:
289g water @ 32C
414g Flour
8.5g salt
3.7g yeast
24g EVOO
164g Biga you made last night (all of it)
1. Add water to the bowl of your stand mixer or mixing bowl. I use a kitchen aid mixer that is the best I could afford but is not that great of a mixer. When I win the lottery I will own a spiral mixer and then will have the joy of rethinking all my bread recipes.
2. Add the yeast to the water and set a 5 mins timer
3. measure the rest of your ingredients, then wait for the timer to go off
4. Add the flour
5. Add the salt
6. Start mixing on low speed with the dough hook
7. As it's mixing scrape down the sides to make sure it's properly incorporating. Set a timer for 5 mins.
8. once it's well on it's way, start tearing the Biga into pieces, add a piece, wait for it to mix, add another, add another until it's all in there
9. After your five min timer goes off, stop. Take the mixer bowl out and check for flour on the bottom. You may need to use a bowl scraper and get the mass turned over in the bowl. You can also knead a couple times by hand here. Kitchen Aid makes a great mixer that is designed for a wide range of uses. It's great for bread but it's not perfect for bread.
10. Put the bowl back in the mixer and mix on your second speed for 5 mins. My second speed on my mixer is 3. While this is mixing, slowly drizzle in the EVOO at different places in the bowl. One of the problems I have is that the EVOO tends to overly lubricate the sides of the bowl as well as the dough hook. Its possible that the dough hook will just start moving over the dough and will be no loonger mixing it. If this happens, stop and turn the dough ball over in the mixing bowl, then resume. LIke soccer, make note of such stoppage time and make up a figure at the end that is how much additional time needed to assure that you got your dough mixed on second speed for a full 5 mins.
11. Remove the bowl from the mixer and give it a couple hand kneads to help incorporate the stray oil. Proceed to step 12.
Forkish's "Saturday Pizza Dough"
This is meant to be a single day dough, Start in the morning and finish in the evening. This dough is much more gently mixed, and is mixed by hand over a mixer.
350g water at 32C
15g fine sea salt
0.3g yeast
500g caputo 00 Pizza Flour
1. add water to mixing bowl
2. add yeast to water, set 5 mins timer
3. measure flour and salt
4. After 5 min timer, add flour and salt to bowl
5. mix by hand, sittring first, then kneading for 30 seconds to 1 minute.
6. let rest for 20 mins
7. knead again for 30 to 60 seconds
8. proceed to step 12
Steps common to both doughs:
12. Dump the dough into your proofing bin and set a 1 hour timer. I use a an 8 quart lidded cambro square for this.
13. After the 1 hour timer goes off, given the dough an 8 way fold with a wet hand. wet you hand, fold north over south, northeast over southwest, east over west etc until you have folder it 8 times. The sexiest thing here is that the dough will figh you more and more with each point of the compass. This is a muscular dough and will fight you. Sometimes instead of folding, the entire dough ball will come out of the bin. Dont sweat it, just get it folded. Re-cover the bin, high shelf, one hour timer
14. repeat step 13
15. Get your scale and a large bowl. Heavily flour your work surface and dump the douhg in the middle of it. Flour the top of the dough as well. Ue your bench knife to fold the dough on itself all around, then flip it over and over until it's reasonably well floured and you can pick it Up with your hands.
16. Weigh the dough and divide by 3. cut the dough into 3 equal chunks that weigh approx 294g.
17. fold the individual balls onto themselves so each is a coherent mass in the shape of a ball. Get 3 ceral bowls and spray them with canola oil cooking spray (get the bottom and the sides).
18. Drop the dough ball in seam side up and swirl it around a bit, then flip it over so it is seam side down.
19. If you used Hamelman's recipe: Cover, let rest 1.5 hours. If you used Forkish's recipe, cover, let rest 6 (yes, six) hours.
20. Put your pizza stone in the over and preheat to 550.
21. once preheated, flour your work surface again and shape one dough ball into a 10-12 inch pizza.
22. Load this crust onto your peel and slide onto you stone
23. par bake 3 mins, then remove to cooling rack
24. repeat with other two crusts
25. Cover until you are ready to make pizzas.
26. To the par baked crust, add sauce, toppings, cheese
27. baked topped crust for 6 mins, enjoy
Spike
11-25-2019, 10:11 PM
Thanks Pez & Smitty. I appreciate you guys taking the time to share this.
I want to hear your best wing recipe's. I will post my wife's if she will let me
Hey Puck, When I was 12 or 13, my dad and I used to make wings every Sunday in the garage before we watched the Colts and thought we had a pretty bad assed recipe going, we even revive it now that I'm almost 50 and my dada is 75.
Mrs. Puck's wings are the best. wings. I. have. ever. had. in. my. life. I just love how they were just unapologetically killing it with good flavor vs masking it with heat.
Hook us up with the recipe if you can.
smitty46953
11-26-2019, 04:54 PM
Thanks Pez & Smitty. I appreciate you guys taking the time to share this.
Pez should own a restaurant … :cool:
Hey Puck, When I was 12 or 13, my dad and I used to make wings every Sunday in the garage before we watched the Colts and thought we had a pretty bad assed recipe going, we even revive it now that I'm almost 50 and my dada is 75.
Mrs. Puck's wings are the best. wings. I. have. ever. had. in. my. life. I just love how they were just unapologetically killing it with good flavor vs masking it with heat.
Hook us up with the recipe if you can.
Read this to Mrs Puck She was extremely grateful. And yes she will share the post on here.
But seriously dude you were the talent with the crust and sauce
Here ya go. You won’t be disappointed
This recipe is comprised of two recipes put together.
Brine:
2 beers
2 Tbls brown sugar
2 Tbls salt
Marinade 5 lbs of wings overnight in brine.
Place wings on a rack over a bar pan (spray liberally with non-stick spray).
Bake at 400 degrees for 20 minutes.
While the wings are baking mix the sauce (this makes enough for 15lbs of wings and will store in the fridge for a couple weeks):
3 Sticks of Butter, softened
1/2 cup Tabasco Sauce
3 Tbls Brown Sugar
3/4 tsp. Paprika
3/4 tsp. Salt
1 Tbls Balsamic Vinegar
2 Tbls Sriracha, Chili Sauce
After the wings have baked or 20 minutes baste with sauce, turn wings over and baste second side.
Bake until done...approx 20 more minutes.
Enjoy
Oh yes.... thank you
Sent from my SM-G965U using Tapatalk
Alfredo sauce is super easy, more of a ratio than a recipe: a cup, a stick, a cup. I use half pecorino and half parm, which makes it neither alfredo nor cacio e pepe... also neither here nor there.
1 stick unsalted butter, if you use salted butter, dont add salt until you taste it
1 cup heavy cream
1 cup shredded parm/pecorino cheese (2 ounces each if you are shredding yourself see gripe*)
1 tiny pinch of nutmeg
Pepper to taste
This recipe moves fast, 15 minutes end to end.
1. Start a big pot of water to boil (add a pinch of salt, and a bit of oil)
2. get a big skillet out and have it on the stove, shred your cheeses, measure your cup of cream, cut your stick of butter into chunks.
3. When the water is rolling boil, add the pasta. Wait until it comes back to boil, set timer for 9 mins.
4. Turn your skillet on to medium high heat, add the butter and stir until it's almost completely melted.
5. add cream, reduce heat to med / med low and stir. Dont worry if the cream and butter do not combine right away. Once the cream comes up to temp they will emulsify into one thing.
6. once everything is simmering, give it another stir and consider lowering your temp.
7. add your cheese and stir to incorporate
8. add nutmeg (it's really a tiny amount).
9. taste it, then add pepper. (and perhaps salt, there is a shitload of salt in pecorino, salted butter etc, I dont add any salt when i use pecorino)
10. let it simmer gently until pasta is done.
11. drain your pasta and dump it in your pasta bowl
12. dump sauce over pasta and stir it up
* gripe: Here's my gripe about tablespoons and cups vs grams. A cup of liquid weighs 8 ounces or 225 grams. 8 ounces of cheese, when shredded is 2 full cups. It's confusing as hell, stupid and we should have changed by now. I have three different types of salt in my house, and a tablespoon of each of them is a different amount.
vBulletin® v3.8.9, Copyright ©2000-2024, vBulletin Solutions, Inc.