The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

cooking

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cummingsyachts's picture

I am familiar with Pullman pans and their point is to create square slices. Is there other reasons for their use besides the fun

March 11, 2013 - 5:18pm -- cummingsyachts
Forums: 

I have found a half a dozen pullman pans 

I am wondering how to use them and what kind of bread i'll get. Are the pans worth whatever effort they take?

Newfieguy's picture

Transfering dough to the stone - CALLING ALL PIZZA MAKERS!

May 20, 2010 - 10:01am -- Newfieguy

OK so this past week I make a wonderful ciabata with the recipe going around in here.


It turned out heavenly!  I am still a newb when it comes to making bread other than my own bread so I was very happy to see this one turn out so well!  I tried to post a few pics but managed to botch that up some how as well!

turosdolci's picture
turosdolci


Chestnut fettuccine with toasted pignoli nuts and sage bring out the pasta’s smoky and rustic flavor. Chestnut fettuccine compliments grilled venison and turkey and adds a new dish to your holiday dinner.


Chestnut flour has a very strong flavor and you may want to experiment with different amounts of flour.


http://turosdolci.wordpress.com/2009/09/03/hunting-season-begins-in-switzerland-and-venison-is-on-the-menu/ 



 



 



 

turosdolci's picture
turosdolci

Sometime ago I took a cooking course in Gargano and Chef Marco gave me a delicious family recipe that I is perfect for a luncheon with friends. 


 


http://turosdolci.wordpress.com/2009/10/31/a-recipe-from-gargano-calzone-con-cipolla/


 


turosdolci's picture
turosdolci

We always have some Italian dishes during our holidays. Whether it is Thanksgiving, Christmas Eve or Easter, there is always ravioli on our table as a first dish. We would set up an assembly line with all of us pitching in to make hundreds of them before Thanksgiving so that we could have them for Christmas also. They freeze very well, but don’t ever defrost them before cooking them, just put them into a large amount of salted boiling water directly from the freezer.


http://turosdolci.wordpress.com/2009/10/27/ricotta-ravioli-from-“the-old-country”/


yozzause's picture

meat cooking

September 6, 2009 - 8:47pm -- yozzause


The wood fired oven has worked wonderfully well for both pizza and bread to date with great results, but it is now time  to some serious meat cooking i would be pleased to hear from some of the woodies on their exploits with meats.


Some of the students here at TAFE are interested in cooking  / baking a whole piglet in the near future for their graduation.

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