Cooking

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Re: Cooking

Post by Billy's Little Trip »

Birria tacos. Traditionally they used goat, but most places that serve them use beef. I used chuck in the Ninja pressure cooker with the usual south western spices, peppers, tomatoes, beef broth and a mirepoix.
Cook until it can be shredded.
Retain the fat to fry the corn tortillas.
Basically they're just like any street tacos, but fried in the cooking fat and served with a consomme from the cooking liquid to dip/pour on the tacos. They're very juicy and messy to eat. I could live on these things.
Birria tacos
Birria tacos
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Re: Cooking

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When I make pizza dough, I start with a 24 hour poolish. My recipe make 4 large or 6 medium pizzas. The more the dough cold ferments, the better it tastes. I'll usually make the dough early in the week so I have great dough by Friday/Saturday. If I have a dough ball or two left, I'll make baguettes on Sunday. I use 00 flour for my pizza dough, so it's good for crusty bread, but not so much for sourdough loaves because you need higher gluten for bread.

Anyway, I had around a 500 to 600 gram ball left that was around 8 days in the fridge. It was smelling nice and boozy, so I just stretched it out, smeared on butter and sprinkled on cinnamon sugar and rolled it up. I like cinnamon swirl bread toast with coffee in the morning.
The problem is it rolled out twice the length of my loaf pan, so I folded it in half, put it in and let it proof. Turned out to be a happy accident. Instead of one boring swirl, I got stereo swirls. :ugeek:

Just out of the toaster before butter. Look at that almost perfect crumb. I'm taking liberties with the word swirl.
Cinnamon bread
Cinnamon bread
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Re: Cooking

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After watching The Bear about a Chicago Italian beef sangwich shop, I got curious. What's Italian beef and why is it so iconic in Chicago? So I researched it and followed the recipe. They use rear cuts of beef, like top/bottom round and sirloin. Basically the leanest cut which are the toughest cut.
I used eye of round. A cut that's used for beef jerky because of it doesn't have any fat in the meat.
A big part is the aujus to soak the meat and on the sammich and giardiniera, which is pickled veggie chopped up more like a relish in olive oil. Giardiniera is typically cauliflower, celery, carrots and hot peppers.
I can tell you, it is a great sangwich! Think a french dip with peppers and pickled veggies. I made the giardiniera from scratch a couple days in advance because you first have to pickle brine the veggies, then drain and into the EVOO for a day +.
Eye of round smoked in mirepoix
Eye of round smoked in mirepoix
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Giardiniera
Giardiniera
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I took a bite before I remembered to take a pic.
I took a bite before I remembered to take a pic.
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Re: Cooking

Post by jb »

What’s your pizza method?

I like the “brown the bottom on the stovetop then add sauce and toppings then broil the top to brown it and melt the cheese” method.
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Re: Cooking

Post by Pigfarmer Jr »

Last time the wife prebaked the crust then broiled.
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Re: Cooking

Post by fluffy »

I usually do the boring approach of letting the dough fridge-proof for a day or two, preheat the oven as hot as possible with a baking steel on the bottom rack, put some flour and cornmeal on the pizza peel, assemble the pizza on the peel, then bake the pizza for 9-10 minutes.

Someday I want a wood-fired pizza oven.

Also sometimes I think about doing deep dish/pan pizza (using either a springform pan or a cast-iron skillet) but I never actually do.
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Re: Cooking

Post by Billy's Little Trip »

jb wrote:
Sun Jul 17, 2022 8:31 am
What’s your pizza method?

I like the “brown the bottom on the stovetop then add sauce and toppings then broil the top to brown it and melt the cheese” method.
Yeah, the stove top in cast iron works pretty dang good. I've tried it pre and post crust crisp and it works about the same.
I started using a pizza steel doing it in a Neapolitan style. Higher hydration dough in a 500 degree oven with just sauce on the dough, then pull it out half way and add the cheese and ingredients, back in to finish. I suck at launching the pizza, so I use a pizza screen on the steel, then onto a peel when I put the cheese and ingreds on and directly back onto the steel. Gives me a nice leopard spotted bottom without a 900 degree pizza oven.

Now that it's hot, I like to do it in the smoker. My pellet smoker doesn't get over 400 degrees. So I use a steel and a pizza box. Inside the box it gets to around 550 degrees. Plus the wood smoke adds that awesome wood fire flavor.

Of course pan, Detroit and grandma style can be done in lower temps. Then if you want the crust crispier, put the slices on a medium heat cast iron pan before you eat. I love a crispy bottom.
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Re: Cooking

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fluffy wrote:
Sun Jul 17, 2022 10:10 am
I usually do the boring approach of letting the dough fridge-proof for a day or two, preheat the oven as hot as possible with a baking steel on the bottom rack, put some flour and cornmeal on the pizza peel, assemble the pizza on the peel, then bake the pizza for 9-10 minutes.

Someday I want a wood-fired pizza oven.

Also sometimes I think about doing deep dish/pan pizza (using either a springform pan or a cast-iron skillet) but I never actually do.
Nothing boring about that. I don't make a pizza until I have at least a day of cold fermentation. My dough starts with a poolish the day before. Then when I make the dough the next day, I already have a 24 hour head start. But I like to make the dough from the poolish, make a pizza from that dough, then frig the rest for later in the week. If a dough sits for a week, I generally make a baguette or two. Sausage and peppers sammich on a fresh baked baguette is great!
...and yes, I'm portly yet svelte these days. Apparently the metabolism slows down the older you get, apparently. :P
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Re: Cooking

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Sicilian on the pellet smoker
Sicilian on the pellet smoker
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On the pellet smoker using a steel and the pizza box
On the pellet smoker using a steel and the pizza box
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Thin crust done on the steel
Thin crust done on the steel
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Re: Cooking

Post by fluffy »

Ah yeah baking steels are essential for good crust. I have a large cast-iron one that I use, and i keep it in the oven because it also raises the thermal mass which helps the temperature to stay steady.
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Re: Cooking

Post by Billy's Little Trip »

Margherita on the steel
Margherita on the steel
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Detroit style. Cheese on the dough, sauce on top
Detroit style. Cheese on the dough, sauce on top
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Using a pizza screen to start because I'm not a pizzaolla.
Using a pizza screen to start because I'm not a pizzaolla.
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Re: Cooking

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New York thin crust. You can see the air even in the thin crust from the cold fermentation.
New York thin crust. You can see the air even in the thin crust from the cold fermentation.
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Detroit style.
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Re: Cooking

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fluffy wrote:
Sun Jul 24, 2022 10:47 pm
Ah yeah baking steels are essential for good crust. I have a large cast-iron one that I use, and i keep it in the oven because it also raises the thermal mass which helps the temperature to stay steady.
Me too. It allows you to check on your baking and regain temp quick. Also, my old pizza stone would stink up the house getting it to temp. The steel doesn't absorb oils, so it's easy to clean.
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Re: Cooking

Post by fluffy »

Ah yeah I use an IR thermometer and it's nice being able to point it at the steel to find out the actual oven temp.
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Re: Cooking

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My baguettes from left over pizza dough usually once it gets to around 8 days of cold fermentation. I've heard it can go longer, but I've never let it get older than that because they say when you see gray specs in the dough, that's the yeast that has died and won't rise. The one thing I do know is that week old dough rises great and very flavorful. The steel really helps to get that oven spring with a pan of water for steam.
Baguettes from left over pizza dough.
Baguettes from left over pizza dough.
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Re: Cooking

Post by fluffy »

Billy's Little Trip wrote:
Mon Jul 25, 2022 4:18 pm
My baguettes from left over pizza dough usually once it gets to around 8 days of cold fermentation. I've heard it can go longer, but I've never let it get older than that because they say when you see gray specs in the dough, that's the yeast that has died and won't rise.
Death is part of life, and you can keep all your yeast from dying by adding more flour, which is what they eat. Some culinary yeast cultures have been going for literally thousands of years. Just feed your pets and they'll be fine.
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Re: Cooking

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That's true. My sourdough starter was started about 6 months ago. At first I had to do around a week of feeding to get it established. Then as I used some for my poolish, I'd just add more flour and water. Then I read the old method so you don't have to do weekly feeding is just add a lot of flour on top and keep it in the fridge. The last sourdough bread I made the starter was in the fridge untouched for 2 months. I added some bottled water to make a paste, dug out 25 gr. and added it to 25 gr. water and 25 gr. of bread flour. Mixed it and left it overnight. Made my dough in the morning, put it in the fridge until the next day. Then made my dough ball round and let it proof for a couple hours until double, sliced surface reliefs and baked.
The first time I couldn't taste and sourdough. The more I use my started, the more sour and flavorful it got. Now it's great and consistent.
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Re: Cooking

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those are ridiculous
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Re: Cooking

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I love good bread! And for those that aren't eating bread because of gluten or digestion, try cold fermentation. It ferments naturally instead of in your gut.
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Re: Cooking

Post by fluffy »

Bread is always naturally fermented as part of the rising/proofing process, it doesn't ferment in your gut, and either way that has nothing to do with how much gluten forms. Gluten is a wheat protein. It's part of the flour.
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Re: Cooking

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True, I don't know why I mentioned gluten. I meant to say better digestion, which is true. Although I've read that protein does breakdown with longer fermentation, which may be why they say the longer fermentation makes it more digestible.(?) I don't know, I'm no rocket proctologist. Just things I've read and personal feels.
I know the King Arthur bread flour I use is 12.7% gluten and the whole wheat is 13.8%. I just made poolish yesterday for a pizza and focaccia dough for the weekend and used Type 00 flour which is around 8.5% gluten. King Arthur has a gluten free flour that measure 1:1, but everything I've ever had that's gluten free was not very good. Maybe an experiment of half gluten free and half 00 to see how it tastes.

edit: I don't think this is where I originally read this, and I'm sure it's not peer reviewed, lol. But I see similar thing about longer fermentation.
"Traditional sourdough undergoes a slow fermentation process, the result of which is an increase in the bioavailability of the bread’s vitamins and minerals. This process also starts the breakdown of protein (including gluten), making sourdough easier to digest"
https://www.bbcgoodfood.com/howto/guide ... -sourdough
But it still says that people with coeliac disease shouldn't eat sourdough made from wheat, rye, barley, etc. I think anyone on a gluten free diet already knows that.
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Re: Cooking

Post by fluffy »

I buy that additional fermentation makes digestion easier and so on yeah, I was just taking issue with the "instead of in your gut"

like some things do ferment in your gut (such as the polysaccharides in beans, which is what makes them a farty food) but I don't think bread does
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