My question is about all utensils and dishes made of plastic or silicone that we all use everyday. Whether cooking at home or being a chef. Are they really danger, are they toxic? I'm using plastic stuff everyday with my teflon pans and pots.
My question is about all utensils and dishes made of plastic or silicone that we all use everyday. Whether cooking at home or being a chef. Are they really danger, are they toxic? I'm using plastic stuff everyday with my teflon pans and pots.
Hi I have an issue after bulk fermentation, I divide preshape, then shape into boules or batards. Starts off okay then the gluten seems to give up and the dough tears and flattens?
Could I be using too much starter? Last recipe was 460gm starter (50/50) 630gm flour, 400 water.
I mix till dough comes away from the sides (3-5min) then use a dough hook for 3-5min till i think enough gluten is developed and it looks glossy (remains sticky to the touch)
Proves well (doubles in 3-4 hours) Cheers for any advice.
I am from Northern Michigan and was introduced to this site by a friend from a Facebook group I belong to. I watched the video and made the Eastern European Sourdough Brown Bread. OH MY GOSH it was delicious! Chef Jacob, thank you for your willingness to share and for your passion to teach. I am looking forward to learning and applying your techniques to my hobby of bread baking.
Chef Jacob...
A friend baked this loaf of bread following your Basic sourdough video. He asked me why he got these huge holes in the crumb. I want to run it past you to make sure my answer is correct.
I appears to me that he pretty much did everything correct but over proofed it. Everything looked good, he didn't get the maximum oven spring but pretty good. His docking was right on. The color of the crust was great.
Over proofing, right? He should have done the poke test earlier I think.
Anyone have any experience of this bread?
It was very popular in the past. I recall, it was very moist, had a rich though delicate, dense texture and was very slightly sweet.
(Addition. I've also just remembered. The crust was firm but not crunchy and the loaf itself was quite heavy, perhaps equvalent to what you might expect two to weigh.)
It could be eaten without any butter at all, but was amazing with a good quality one.
I know it was made with whole meal flour (ie wheat germ) and included some malt syrup and milk.
I found the Anova users manual lacking of information of really how to control the display locally.
Here is my users manual.Amount of press times on the display are approximate times.
Changing between F & C
Hold the PLAY Button for about 6-8 seconds
To change again, press the PLAY in for about for 6-8 seconds to switch
I just bought a flat of tri-tip from Costco, who sell both the full Tri-tip, and a tri-tip that has been cut into "New York Strip" style steaks, which is what I bought. I was thinking that i should use the time / temperature that you have listed for skirt steak (56c & 4-8 hours). Do you think this is a viable assumption? These tri-tip "steaks" have marbling that I've not seen on Tri-tip before, which makes me think "less temp". So I'm kinda confused about things temperature that i should use with these "tri-tip steaks". Any suggestions?
I was reading an article the other day about smoked meats and the smoke ring.
http://amazingribs.com/tips_and_technique/mythbusting_the_smoke_ring.html
and
http://www.genuineideas.com/ArticlesIndex/sratlas.html
I have always followed the idea of 140 degrees F is about as far as smoke can be applied to meat.
The 140 degree may apply to pork but not red muscle meat like beef and venison.
Hi All,
I have notified Kenji of the error but most of you on this site cook by weight and not volume measurements.
This is what I sent Kenji:
"I would like to point out a serious typing error in your Directions on the Anova Site:
http://recipes.anovaculinary.com/recipe/sous-vide-smoked-brisket
The recipe seems sound but the Directions are wrong.
Step 2