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Rob_grill_apprentice

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Everything posted by Rob_grill_apprentice

  1. I usually smoke cheese for about 1 &1/2 hours to 2 hours. I have never thought of putting toppings on before vacuum sealing.
  2. Preliminary test run on making 30% Einkorn Levain Bread. This recipe was based on a recipe from Breadtopia, I made some minor modifications to the recipe based on what I have learned so far from working my way through Jeffrey Hamelman’s book Bread, A baker’s Book of Techniques and Recipes. I have learned lot and I am continuing to learn more from the book. I am still working on improving my techniques. I estimate I still have 1 year to finish trying all the recipes in the Miscellaneous Dough recipes section. This test run also gives me chance to test using my EmileHenry Round Bread Baker for my first time which I got for Christmas. I like the taste of this bread.
  3. Method worked very well. I included picture show pro dough hook in bowl so you can see how it extends to bottom of bowl. The other picture is the original dough hook and whip drive after using the cleaning method you described to clean both. It took work but was very effective at removing oxidation. I have two bowls for for Bosch Universal plus I can use one to make batch of dough and while I am cleaning bowl and dough my wife uses other bowl with whip drive with cake paddles and bowl scraper to make muffin batter.
  4. Thank you for sharing. My wife did that to my Bosch dough hook as well. After that incident I got a Pro Dough hook for my Bosch. It is Stainless Steel dishwasher safe and it doesn’t need dough hook extender because it has built in extender so I can do a single batch of 454 g dough. My wife now knows not to place drive or original dough hook into dishwasher.
  5. I have used Maple and Apple with good results. My most current batch used Maple Pellets. It was big hit this Christmas.
  6. I had to have it well done for Philippine side of family as they won’t eat beef medium rare. The meat is still very juicy and very tasty.
  7. For this roast I applied a dry brine and then sealed in 12x13” 3 mil chamber bag which vacuum sealed with my chamber vacuum sealer. I kept it in refrigerator for 3 days, On my Joe Jr. I partially roasted at 400-450 F for about 20 minutes and then I finished roasting in my Vision Classic which had been heat soaked and set for 250-275F. When middle was within 10 F of desired internal temperature I pulled off and wrapped with foil to all to get to desired temperature while resting. Both Kamado’s were set for indirect roasting.
  8. Merry Christmas everyone. Here is photo of BAGUETTES DE TRADITION that I made for my Italian Friend for Christmas. They came out of oven, close just a few minute after midnight. .
  9. I made some pizza tonight. The pizza dough used Yeasted pre-ferment. Recipe was located in the miscellaneous dough section of Jeffrey Hamelman’s book Bread, A Baker’s Book of Techniques and Recipes. Nice tasting pizza dough. I used Apple Bourbon Honey Glaze for sauce and I put shredded rotisserie chicken on and then used Havarti cheese and pizza mozzarella. I baked the pizzas on my Kamado at 475-500F. This made very nice tasting pizza.
  10. I have finalized my development of whole-wheat 7 grain sandwich bread. 20% fresh milled wheat, 20% soaked 7 grain. This will be regularly made now for sandwich bread for family.
  11. Likely you pressure canned it, High pressure increases the temperature. That is why I like using high pressure to sanitize jars before I use for canning.
  12. I have finalized cheddar cheese Ciabatta recipe. Earlier in week I did pilot test run and for actual batch change I made was also to add some extra shredded cheddar cheese on top. Ciabatta method used was Poolish method, and I used 25 % cheddar cheese half was cubed and half shredded. This recipe is now family favourite.
  13. I thought I would share how far my skills have come along. Here are some photos from Baguette De Tradition recipe that I finalized weights for that take into account scale tolerances and potential lost dough during process. I will be guest on zoom session for Barb’s Kitchen Centre teaching how to make this style of Baguettes in October. I am really looking forward to be being guest for teaching how to do this style of Baguette.
  14. 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.
  15. 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
  16. 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.
  17. 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.
  18. 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,
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