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Found 9 results

  1. There are discussions of pizza stones and general baking here and there on this forum. Those of you who are interested in such may want to read Baking With Steel, primarily written by Andris Lagsdin. You may want to explore a different method.
  2. I'm going to start this by posting the recipe the night before I actually do the cook (bake). I plan to bake for the first time in my Akorn so y'all can just follow along. I made my pie dough tonight and have it in the fridge. I will not share the recipe for that because my folks are from the south and I have seen family arguments and near divorces over pie crusts. Mine came from James Beard and involves a food processor. I have been trying to find the perfect pecan pie since I was about 10 years old, so that's about 60 years. Christmas 1993 saw a present of Emeril Lagasse's "New New Orleans Cooking" under the tree for me and I tried his pecan pie recipe and realized I was on the path to what I think is the perfect pecan pie. I'm posting the recipe with all of the tweaks that have come from many trials. Pie dough (your recipe) 4 large eggs 3/4 cup sugar 1/2 t salt 1/-1/2 cup dark corn syrup 1/4 cup heavy cream 1 t vanilla extract 2 cups pecan pieces (don't use pecan halves, they make the pie hard to slice) 1/2 cup Heath Bar pieces Preheat Kamado to stable 350 Beat the eggs and sugar until frothy. Add the vanilla, corn syrup, cream and salt, beat until frothy. Spread the pecans and the Heath Bar bits on the bottom of your pastry shell and pour in the filling. Bake until firm, about 1 hour.
  3. I actually think discussion on sourdough could be a forum area all its own! While I believe many of us are becoming more aware of sourdough, and its healthy properties, I suspect there is still a lot of folks who think of sourdough as just a change in taste. I am nowhere near an expert in sourdough, as I have only been back into it for about 6 months or so, however I have done a bit of internet research and I am quite impressed with the results. Recent studies are shedding new light on this, the earliest method of rising flours. In fact in one recent study, there was a strong indication that people with coeliacs syndrome "MAY" well tolerate sourdough breads, because of the long fermentation process and its ability to break down the gluten. I think it important to say that by adding regular yeast, even to sourdough starter, you may speed up the fermentation process to point of reducing or even eliminating those health benefits. Personally, I never add yeast to my sourdough breads. I love my white breads, and am loaf, uh I mean loathe to give them up. However, I am also interested in experimenting with sourdough and grains to give them that moist texture that I can only get from sourdough. Being somewhat of a bonehead, I was always curious why bakery breads always had such a great shelf life. Well, of course it's all of those additives and preservatives. Wonder Bread has 29 ingredients, my sourdough bread has five - sourdough starter, water, salt, and olive oil. I was also curious why mine, and pretty much every other really good homemade active dry yeast bread, without any preservative dried out so quickly. They taste fine when they are fresh out of the oven, but even a day later they are getting dry. Sitting on the counter in a plastic bag, my sourdough breads will be moist and flavorful for days. Last week I made a sweetbread apple streuselkuchen and modified the recipe to use sourdough starter. It came out fantastic. Gave my sourdough starter to my daughter-in-law how loves to make pizza, and says it makes the most awesome pizza crust she has had. I have made one pizza with my sourdough and my wife said she will never go back. So, let's talk about sourdough. I challenge all of you to fire up that sourdough starter, experiment with it - I mean really step out of the box, and share your trials, failures as well as successes. https://www.theguardian.com/lifeandstyle/2014/aug/12/rise-sourdough-bread-slow-fermented-health-benefits There are zillions of other sites on the web that will give you recipes and instructions on using sourdough starter but The Clever Carrot has what I consider an excellent primer on sourdough bread and Breadtopia has some great recipes and videos. http://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/ http://breadtopia.com/sourdough-rye-bread/ Cheers from Alaska And thanks for joining in, Bob
  4. Fellow gurus, I have a question about baking on the kamado. My wife and I have been happily grilling on our KJ classic since November, and just keep falling in love with it more and more. However, last Saturday was our first attempt at baking a meal instead of grilling. My wife made a chicken lasagna, and we followed the directions as if we would have had it in the oven: 350 degrees, covered with foil for the first 15 minutes, uncovered the last 15 min. I had several small apple chunks on, but it really didn't taste much different than being done in the oven. It was very very good, just didn't taste smokey like we had hoped. Would we be O.K. to not cover at all, or would the top get really crusty? Wasn't sure if the Kamado concept would allow us to do away with the foil entirely. My BIL thought maybe we should leave it uncovered for the first 15 min, allow the cold food to absorb smoke, and then cover to finish. Any and all help appreciated. Also, we are just using foil pans for now, until we decide how we like doing baking on the grill. One thing we do really like is keeping the heat out of the house, and besides, it is just flat out more fun to make food on the grill vs oven. What type of cookware should we purchase if we do this regularly. Enamel coated cast iron? Dutch oven? Regular cast iron?
  5. Part one of my “Now That’s Italian!” cook was baking some bread for garlic toast. I started out by making up some dough for baguettes the night before. Here it is after proofing overnight. I scooped this out onto my well-floured pastry mat and formed it into a ball. I then cut this into thirds and formed each third into a long loaf shape. I covered them with a flour sack towel and let them proof an additional 90 minutes. I then took each loaf and placed it into my new baguette pan. I place this into my 450 degree oven and baked for 20 minutes. Here is the results. Here it is cut up and toasting on the kamado this first time before spreading on the garlic and parsley infused butter and some Parmigiano Reggiano.
  6. This is my take on the "I'm Baking in Here" challenge. I thought this would be made on the KJ I ordered at the end of September. Unfortunately a month later I still don't have a functioning KJ . Luckily I do still have my old Char-Griller. It might have worked out for the best since I'm accustom to it and had no trouble maintaing a 350 cook temp. Also of note, this is not my original recipe. It was passed down to me and I know is found in The Cake Doctor Cookbook. These are the ingredients. I grouped them by how they are used. The cake: non-stick spray and flour for pan, 1 package devils food cake mix (with NO pudding in mix), 1 3.9 oz instant chocolate pudding mix, 1/2 cup water, 3/4 cup gold rum, 1/2 cup vegetable oil (I used canola), 4 eggs, 1 cup semi-sweet chocolate chips. Mix everything (less the chocolate chips) with electric hand mixer for about 3 minutes, scrapping down sides a couple of times. Fold in chips. Pour into bundt pan coated with non-stick spray and dusted with flour. PSA, if you have something around the house that looks like this and has been known to get a piece of chicken off the prep table, be sure to keep all this chocolate away from them...no matter how much they beg. I setup the kamado with a heat deflector and then a pizza stone on top of the grate. I used a probe thermometer on the grate as I wanted to make certain I was getting an accurate reading. I popped in a couple pieces of peach wood but didn't notice any smoke flavor. This is what it looks like after about 50 mins. I ran a wooden skewer to check doneness. It should spring back when pushed and pull away from the sides of the pan. I then flipped onto a cooling rack. After it cooled for about 15 mins I started the raspberry rum sauce. To me, this is what makes the cake. In a sauce pan over low heat place 1/2 cup of raspberry jam (recipe said seedless, I used with seeds) and 1/4 cup rum (recipe calls for golden I used spiced). Stir over the low heat until the jam dissolves, about 2 mins. Poke holes into cake with a toothpick/skewer then drizzle the sauce over the cake. Finally the chocolate glaze. In a sauce pan melt 2Tbs butter. Add 2 Tbs unsweetened cocoa powder and 1/4 C heavy whipping cream. Stir until thickened but do not allow to boil. Remove from heat and stir in 1C confectioners sugar (sifted) and 1 teaspoon vanilla extract. Stir until smooth, then drizzle over cake. Let cool before slicing. Can be topped with powdered sugar, garnished with fresh raspberries. Cake: Veggie oil spray for pan Flour for pan 1 18.25 oz package Devils food cake mix with no pudding in mix 1 3.9 oz chocolate instant pudding 1/2 cup water 3/4 gold rum 4 large eggs 1 C semi-sweet chocolate chips Raspberry Sauce 1/2 cup seedless raspberry jam (I've used with seeds, works fine) 1/4 cup gold rum Chocolate Glaze 2 Tbs butter 2 Tbs unsweetened cocoa powdered 1/4 cup heavy whipping cream 1 Cup confectioners sugar (sifted) 1 teaspoon vanilla extract Cake baked at 350 for 50-55 mins Store in fridge up to one week.
  7. I have not shared a pizza cook with KG so I decided to post this one. I got the setup idea from Mewantkj. The grills are on the lowest level, then the extender, the deflectors, four stainless steel nuts spread out enough to make the pizza stone stable and creating an air gap. Time for a pepperoni and cheese for the kids cause they are starving! Finished product.... Stuffed crust anyone? Lets put this one on the Big Joe! Same set up as the Classic. Sorry about this pic but it was dark, I ran out of light and I was just getting hungry.... I have really liked the way the set up has worked out, I think it takes a huge strain off of the firebox, but I wouldn't honestly know. Anyway, I hope you liked the pics cause the pizza is all gone. I actually made four other pies and had some family and friends come and get them. Thanks for looking.
  8. I love baking on the Kamado Joe Big Joe. The temps are rock solid when set. I just did some Papa Murphys take and bake on the Big Joe. The pizzas were fantastic, smoky hearth oven tasting, but baking desserts on the Kamado Joe Big Joe is becoming more and more entertaining. Here was what we started with, some real basic chocolate chip cookies the wife whipped up while I was outside baking the pizzas. Just set on the Kamado Joe Big Joe accessory rack with heat deflectors and pizza stone. (Sorry no flash.) Here is the deliciousness I ended up with. Super soft with a great crust on the bottom of the cookie. Unfortunately, I didn't get any of the cookies as wife and children ate them up before I got a chance to taste. There was total and complete silence as they were eaten, so they must have been good!
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