I wasn't sure which bread forum to ask this in. What I'm looking for, or interested in creating is a list of common ingredients used in various bread, expressed as range of bakers percentages used.
I know it could be be almost any percentage I would like depending on my personal taste. I'm just talking in general, a percentage range for fats, sugar, eggs, potato flakes, dried milk, cocoa etc. that you would find in in various breads.
Hi chef Jacob and all forum users.
First I would like to say thank you for such a website. I really enjoy your videos and podcasts.
I want to ask a question if there is a way where you can list all the questions that you have ever asked or participated in?
I can't seem to find such a feature though it appears on some other forums that I'm linked up with such as the cha-cha developers website.
There is an option under my profile where I can list links to all topics I've contributed to.
I am working towards coming up with an equilibrium brine for a rotisserie chicken. I am not considering Gradient brine in this case, as we would like to just soak the chickens possibly for 12-18 hours and directly cook them in the rotisserie directly out from the brine. The goal for me is to reach the salinity range of 1% using the brine and the flavors/spices included.
Has any one worked on a brine like this and can help with some basic measurements to start on a brine for a 50 pounds whole chickens ??
hi there, everybody! I'm in Big Bear, CA (about 7000' above sea level) and am loving all the excellent information on this site! I am a bit of a culinary neophyte as far as specific techniques are concerned... but I love to cook and I love great food!
thank you, Chef Jacob for the wonderful, informative, and entertaining videos and podcasts. I've learned a lot already!
-david.
Ok some thing are easier than others to reheat for another meal from all those left overs that it seems most have after the holiday meal.
So what is some of the best way to warm the following things with out over cooking or drying out. Though microwave are ok, they do change the texture and well the doneness.
1.Prime rib
2. Turkey
3. Stuffing
4 Mashed potato
5 Yams
6.Green bean casorole
Kit
Hello! I've been away for quite a while dropped in periodically but forget my password so never posted. With a renewed password I thought it wise to say 'hello' but it seems very quiet. Anyone else here?
We are doing turkey and prime rib for thanksgiving, I am trying to decide the best way to minimize my work load since there will be 40 people and a lot of dishes so less to manage is way better. I want to do the prime rib at 132F and the white meat at 142F and the dark meat at 155F, would it be better to make the meat ahead of time sous vide and then freeze (or refrigerate) and then reheat at 120F or perhaps do the white meat and prime rib together at 137F and the dark meat in the oven?
Looking on my sack of bread flour ingredients:
Wheat flour
ascorbic acid (dough conditioner) - this would be an oxidizer in the presents of O2.
vitamins
Doh-Tone - this is a mix of different levels of amylase and protease. Some flour use malted barley flour or you could add diastatic malt powder
Leaving out the yeast and salt at this point because of heat.
Mix the required amount of flour and water for Chef Jacob's Baguette recipe together at room temperature and do a stepped mash of the flour in the sous vide cooker.
Hi Chef Jacob,
My question is, have you seen a difference of adding salt with yeast at the beginning of a machine kneaded bread?
For better than forty years, I have added salt in the beginning of making a yeast bread in a machine kneaded bread to get the salt and yeast spread out through the dough.
In 2007-2008, I did a test of salt and yeast doing a bag test on a plastic bottle using a condom to look for CO2 pressure. One bottle had salt and the other did not not. The salt added seemed to create a little better pressure than without salt but this was only one test.