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Rob_grill_apprentice

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Everything posted by Rob_grill_apprentice

  1. My retort pouches arrived today. Very impressed how quickly they arrived. Although I paid for on Tuesday, payment processed Wednesday and then shipment arrived Friday afternoon.
  2. Small briner doesn’t fit, just a little too tall. This time I sealed small jar of Atahara, and large jar of pickled beets that both have been previously opened. Worked very well
  3. I also love the JVR Vac100. JVR inc are a very responsive company. I also tried sealing a jar that had been opened. It worked very well with resealing bread and butter pickle pint jar. Make sure you wipe the rim before placing lid on. My small Briner looks like will fit inside the 3 gallon accessory. Next time I use the small briner I will put it under vacuum using the 3 gallon accessory. I also used the the Vac100 to vacuum seal a Costco cheese bun. I used 10 second to vacuum time other settings remained the same and bun was vacuum sealed without crushing it. I love using the Vac100 to seal frozen 1 cup portions of stone ground oats, and I. 1 tsp and 2 tsp portions or frozen lemon juice. Also sealed chicken thighs etc, I am impressed with how well it works.
  4. I just tested my setting #3 programmed for use with the retort bar with retort pouches. I tested setting JVR Inc recommend for Retort pouch. Looking forward to being able to make my own MRE’s for camping and Backcountry hiking. After sealing the pouches with stew, chilli etc will be pressure canned.
  5. For medium crust 373 g for thin crust 258 g. I calculate using 3.3015 per g square inch for medium crust and 2.285 g per square inch for thin crust. I calculate area of circle for size I desire and then multiply by factor for thin or medium crust depending on what I am making. I using make a small bit extra to ensure all pizza balls will have similar weight,
  6. I use half moon cast grate. I can do 3 smash burgers.
  7. Made some Baguettes De Tradition this week recipe from straight dough section the book ‘Bread’ A Baker’s book of Techniques and Recipes, 2 nd edition. You can see my shaping has improved but there is still more room for improvement.
  8. New York-Style Sourdough Pizza Cubano, recipe from Kingarthurbaking website, I scaled down recipe down to 700g to make 2 thin crust pizzas as my initial test run. I made a modification to recipe instead of using 2.5% medium rye flour and 2.5% whole wheat flour, I used 5% whole rye flour. To support local businesses I got the pork shoulder and rub from Charlie’s Place in Sherwood park. I spilt the shoulder into 3 pieces. 1 piece I coated with avacodo mayonnaise, after rubbing with Salej Spice Sweet Heat seasoning I then chopped some rosemary and put some whole rosemary with chopped rosemary onto shoulder and vacuum sealed all 3 pieces with my chamber vacuum sealer and placed in refrigerator to marinate for a few hours. The other two pieces which were vacuum sealed were placed in my freezer for use later this year. I smoked the marinated seasoned shoulder for 1 hour then finished shoulder and ham in my Kuhn Rikon Pressure cooker because I needed to have pizzas ready for Dinner. Shredded the shoulder and chopped up some of the ham. Spicy & sweet mustard sauce used as sauce for the two pizzas. I used my dough docker to prevent middle of pizza from expanding. The pizzas were baked on my Kamado on pizza stone at 500 F. The crust was nice and crispy. This pizza tasted very good. My wife prefers the softer style crusts.
  9. Welcome aboard, sorry about loss of BGE, the plus side is you will have a Kamado once your Big Joe II arrives.
  10. Looks delicious. I would never have thought of doing chips with rotisserie
  11. Looks tasty. If you had skakshuka on parchment paper, you likely could have transferred without disturbing the raw eggs on top, by dragging it off peel. With semolina on peel, you would have had to have eggs close by so after pizza has placed on your hot pizza stone to be able quickly crack eggs and place on area desired on skakshuka being careful so that no shell goes on top. I think I might have to give this a try with my sourdough pizza dough.
  12. I did a preliminary test run on making small scale batch for recipe I designed for sourdough baguette with 10% whole rye flour for only 2 baguettes. I will be doing larger batch for 4 baguettes to be ready for my official taste tasters to be ready for Saturday morning. I weigh out 320g per baguette before shaping etc, My shaping has improved significantly from last year, but I still see room for improvement in regards to shaping and scoring. The crust was nice and crisp, crumb very good, this baguette recipe tastes very good.
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