Marshmallows (America's Test Kitchen, modified)
Whisk together:
2 2/3oz powdered sugar
42g cornstarch
Bloom 2 1/2T gelatin in 1/2c water.
Bring to 240*F:
1/2c water
200g corn syrup
400g sugar
1/4 tsp salt
Whip hot syrup into gelatin until very thick and stiff, about 10-12 minutes. Grease and cornstarch/powdered sugar a parchment-slung 9x13, and spread mixture in. Dust with cornstarch/powdered sugar and air dry. Cut with dusted pizza wheel and dust with corn starch/powdered sugar. Air dry a bit more.
I don't agree with the 10-12 minute whipping. Mixture is *too* thick and stiff.
Friday, July 20, 2018
4 July 2018
Whole Grain Brownies (King Arthur Flour, modified)
Melt 8oz butter & stir in 400g brown sugar. Heat to about 115*F and transfer to a bowl.
Stir 65g cocoa powder, 1tsp salt, 1tsp powder, 1tsp espresso powder, and 1 capful vanilla into butter-sugar mixture. Stir in 4 eggs. Stir in 170g white wheat flour and 10-12oz chocolate chips. Scrape into 9x13 and bake at 350*F for about 30 minutes. Let rest overnight.
Melt 8oz butter & stir in 400g brown sugar. Heat to about 115*F and transfer to a bowl.
Stir 65g cocoa powder, 1tsp salt, 1tsp powder, 1tsp espresso powder, and 1 capful vanilla into butter-sugar mixture. Stir in 4 eggs. Stir in 170g white wheat flour and 10-12oz chocolate chips. Scrape into 9x13 and bake at 350*F for about 30 minutes. Let rest overnight.
Master Pizza Dough
No-knead pizza dough (Jim Lahey, modified)
575g flour** (58%)*
20g salt (2%)
400g water (40%)
1g (1/4tsp) active dry yeast (we use a scant 1/4tsp of instant yeast)
Mix up, cover, and put it down for an 18 or so hour nap (at 72*F). The dough should more than double. Turn out onto a generously floured surface, divide into 6 pieces (about 165g each, makes 10"-12" pizzas). Working with one ball at a time, fold each side towards the center. Shape into a round and place (if not using immediately) into an oiled quart bag or 16oz deli container. Store in the fridge 3-4 days or freeze.
Bake at 550*F on a well-preheated stone or steel on upper-middle rack for 7-9 minutes (add a couple minutes if your oven only goes to 500*F) or use a pizza oven according to manufacturer's instructions. Jim Lahey's method uses the broiler; that's another option.
*Please note, these percentages are NOT baker's percentages. I frequently want to make a certain number of dough balls, and this is the easiest way for me to figure out the amounts of the ingredients needed to end up with a particular weight.
**We've used both all purpose and bread flour; they both work well. Recently, we got some Italian Antimo Caputo 00 Pizzeria flour. Boy, what a difference! This is the most stretchable dough I've ever worked with. It even stretches well when cool. We're down to 150g balls for a 12" pizza. The balls are initially very sticky, but my normal 1-2T of flour still works for 2-3 balls.
575g flour** (58%)*
20g salt (2%)
400g water (40%)
1g (1/4tsp) active dry yeast (we use a scant 1/4tsp of instant yeast)
Mix up, cover, and put it down for an 18 or so hour nap (at 72*F). The dough should more than double. Turn out onto a generously floured surface, divide into 6 pieces (about 165g each, makes 10"-12" pizzas). Working with one ball at a time, fold each side towards the center. Shape into a round and place (if not using immediately) into an oiled quart bag or 16oz deli container. Store in the fridge 3-4 days or freeze.
Bake at 550*F on a well-preheated stone or steel on upper-middle rack for 7-9 minutes (add a couple minutes if your oven only goes to 500*F) or use a pizza oven according to manufacturer's instructions. Jim Lahey's method uses the broiler; that's another option.
*Please note, these percentages are NOT baker's percentages. I frequently want to make a certain number of dough balls, and this is the easiest way for me to figure out the amounts of the ingredients needed to end up with a particular weight.
**We've used both all purpose and bread flour; they both work well. Recently, we got some Italian Antimo Caputo 00 Pizzeria flour. Boy, what a difference! This is the most stretchable dough I've ever worked with. It even stretches well when cool. We're down to 150g balls for a 12" pizza. The balls are initially very sticky, but my normal 1-2T of flour still works for 2-3 balls.
Wednesday, June 27, 2018
25 June 2018
Vanilla Bean Ice Cream
300g cream
400g milk, divided
50g tapioca syrup
1 vanilla bean
Reserve 2-3T milk. Bring remainder to a boil and boil 4 minutes.
Whisk together
150g sugar
100g yolks (5 large=95g)
Temper yolk mixture and heat to 180*-185* or so.
Whisk together
5g tapioca starch
reserved milk.
Stir into heated dairy. Cool, chill and spin.
Tasted after spinning and before freezing: needs salt, and maybe only half a vanilla bean.
300g cream
400g milk, divided
50g tapioca syrup
1 vanilla bean
Reserve 2-3T milk. Bring remainder to a boil and boil 4 minutes.
Whisk together
150g sugar
100g yolks (5 large=95g)
Temper yolk mixture and heat to 180*-185* or so.
Whisk together
5g tapioca starch
reserved milk.
Stir into heated dairy. Cool, chill and spin.
Tasted after spinning and before freezing: needs salt, and maybe only half a vanilla bean.
Monday, June 25, 2018
14 June 2018
Olive Oil Ice Cream (partially Jeni-fied version of the Olive Oil Gelato recipe in Scoop Adventures)
240g cream
480g milk (reserve 2-3T)
4 egg yolks
130g sugar
pinch salt
5g tapioca starch*
70g olive oil (lemon infused from Pinch & Pour)**
Whisk together yolks and sugar and set aside. Whisk together starch and reserved milk and set aside. Bring cream and milk to a boil and boil for 4 minutes. Pour 1/2c or so of hot dairy into yolks while whisking. Pour remaining yolk mixture back into diary slowly, whisking constantly. Whisk in tapioca starch/milk mixture. Strain and whisk in salt. Cool in icewater bath, chill at least 4 hours. Whisk oil into base right before churning.
*can sub cornstarch. Use 10g, and bring mixture back to a boil after whisking starch into dairy.
**we like the plain Ariston from Gourmet Chef as well, but Ariston's lemon is a little too brash. It's pretty good blended half and half with the plain.
240g cream
480g milk (reserve 2-3T)
4 egg yolks
130g sugar
pinch salt
5g tapioca starch*
70g olive oil (lemon infused from Pinch & Pour)**
Whisk together yolks and sugar and set aside. Whisk together starch and reserved milk and set aside. Bring cream and milk to a boil and boil for 4 minutes. Pour 1/2c or so of hot dairy into yolks while whisking. Pour remaining yolk mixture back into diary slowly, whisking constantly. Whisk in tapioca starch/milk mixture. Strain and whisk in salt. Cool in icewater bath, chill at least 4 hours. Whisk oil into base right before churning.
*can sub cornstarch. Use 10g, and bring mixture back to a boil after whisking starch into dairy.
**we like the plain Ariston from Gourmet Chef as well, but Ariston's lemon is a little too brash. It's pretty good blended half and half with the plain.
Tuesday, May 8, 2018
9 April 2018
Corned Beef
6# brisket
1 gallon water
450g kosher salt
100g sugar
25g pink salt
3 garlic cloves
20g pickling spice
Brine for 5 days.
(Wasn't quite enough--there was a sliver of uncured meat in the very thickest part)
6# brisket
1 gallon water
450g kosher salt
100g sugar
25g pink salt
3 garlic cloves
20g pickling spice
Brine for 5 days.
(Wasn't quite enough--there was a sliver of uncured meat in the very thickest part)
Sweet Chili Sauce Master Recipe
Sweet Chili Sauce (Top Secret Recipes, modified)
40mL vinegar
30mL water
2 tsp cornstarch
1/4c corn syrup
75g sugar
2tsp chili sauce (sambal olek)
1/4tsp salt
1/4tsp garlic powder
pinch cayenne
Stir together vinegar and water. Whisk in cornstarch. Stir in remaining ingredients. Heat over medium, stirring often to a full boil. Boil one minute, remove from heat and cool. Makes about 1/2c.
40mL vinegar
30mL water
2 tsp cornstarch
1/4c corn syrup
75g sugar
2tsp chili sauce (sambal olek)
1/4tsp salt
1/4tsp garlic powder
pinch cayenne
Stir together vinegar and water. Whisk in cornstarch. Stir in remaining ingredients. Heat over medium, stirring often to a full boil. Boil one minute, remove from heat and cool. Makes about 1/2c.
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