bruschetta, jam, anything that you'd make to put on top of bread.
Szechuan peppercorn is a citrus and can be harvested and sizzled fresh in plain hot vegetable oil. (mine has been in the refrig for 2-3 months and still fragrant)
Make a paste of orange/tangerine zest and granulated sugar in a mortar and pestle. Add some tablespoons of the szechuan pepper oil. The taste is electrifying and even more citrusy!!
I painted a persimmon/walnut/choc chip loaf with it.:)
Hi there,
I am in the process of starting up a new bagel business. I have finally moved into the kitchen and now have access to a 4 deck rotating oven. I have the recipe down and process, but the only thing holding me back at the moment are the onion toppings!
Just learned how to ferment red cabbage for sauerkraut. Interesting how lactofermentation of vegetables in an anaerobic environment compares to culturing sour dough.
Needed a spot 70ºF which in my apartment is difficult to find, as I mostly keep the place around 55ºF during the colder months. Fortuitously discovered that the closet containing the electric water heater could maintain the desired temperature with the simple addition of a 40W appliance bulb. After setting up the 3L mason jar atop the unit, I covered it with a paper bag to protect the cabbage from the light.
Just a little something I made up to go into a quickbread but adapted to use as a spread/additive in yeasted breads.
Instructions are written for electronic pressure cooker (instant pot) but you can convert to stovetop if you keep a watchful eye.
Caramelized Onion/Garlic Paste -
8 Cups Onions sliced and quartered (you can cut thick if your willing to puree later)
1 Head Garlic peeled and sliced
1/2 Teaspoon Salt
1/4 Teaspoon Baking Soda
I got a job making holiday bread for a restaurant. The bread is a Venezuelan ham bread called pan de jamon!
It's made with an enriched dough which is rolled out into a rectangle, topped with sheets of sliced ham, diced bacon, raisins, syrup, and olives, then rolled up like a jelly roll and baked. Everything is fine
with it except when it bakes, there is always a big gap between the dough and the fillings. Looks something like this, but with the gaps being a tiny bit wider:
When adding a topping like oats or pumpkin seeds to the crust of my bread (just before baking) I use water or egg to "paste" the topping on. The result is the same -- most of the topping falls off after baking and cool-down. Any way to prevent this?
Perhaps the grains/seeds I am using are too large. What toppings do you use for your (multi-grain breads?
I didn't see this anywhere on the forums, but it's something I highly recommend you try.
Last year I went to Disney World with my family. One of the restaurants we ate at was in Downtown Disney, an Irish place called Raglan Road. The food was some of the best I had on our trip.
anyone have a favorite compound butter?
anyone make their own butter at home?
just recently made an asiago, chili garlic butter to go with a baguette.
It was delicious the day it was made, but a bit spicy as it aged.
maybe less chili next time.
Asiago, Chili, Garlic Compound Butter
1 stick of unsalted butter, room temp
3 T asiago cheese grated
1 tsp dried chili flakes or 1 small chili minced. (again this gets hot over time)
1/2 tsp garlic (roasted or raw) minced
pinch of salt
The dough is bulk proofing right now. I am making a triple batch of hard rolls and would like to top a few of them, i.e. most with either poppy, sesame or sunflower seeds. I wonder what the best way to make them stick would be.
Thank you for your help.
