Weekly Cooking Thread - January 22, 2017

01/22/17 | Cottonball

[CottonBall]

This week's thread is delayed by a couple of days, due to FR unavailability.

It sure if good to be back! I missed all of you during the inauguration. I'm sure everyone had yummy things ;)

[CottonBall]

Ping to this week’s cooking thread.

And welcome back!

[navymom1]

Yum!!! There is no better smell than bread baking.

[Tilted Irish Kilt]

Present , and glad to see you back
All this with FReeRepublic back online
and.. with bread recipes too !
all we need now is good Holstein butter !

[kalee]

This is the recipe I use. http://www.kingarthurflour.com/recipes/classic-100-whole-wheat-bread-recipe

[NorthstarMom]

King Arthur Flour has a great recipe for hamburgers/hotdog buns on their website. Store bought buns are no comparison to homemade. Juicy Loosies (lucies??) on homemade buns are the best!

[CottonBall]

Who says we can’t have it all?!

[CottonBall]

Oh yes, the aroma of bread baking is the best!
Thanks for reminding us, navy mom.

[CottonBall]

I think KA recipes are the gold standard, tested, tried, and true.

Although....I’ve liked most breads to be 180 degrees internally these days, otherwise they can be dry. The exception is dense, eggy breads and then I go for 190-200. Could just be a personal preference. I can tolerate breads a little underdone, but not overdone.

[CottonBall]

Yum, good idea. I made hamburger buns from the KA site once and then forgot I could do that when making burgers or hot dogs again, LOL! You’re right, they are good. And stand up well to sloppy joe type meats. Is that what a loosie thing is?

[kalee]

I hate dry crumbly bread!
I have also made the no knead loaf that bakes in a dutch oven with good results.

[JubJub]

Bookmark

[Tilted Irish Kilt]

CottonBall :" Who says we can’t have it all "

If we can have it all ..
Then I want Guernsey butter from Ireland !

[Yaelle]

Cotton, when you started the cooking thread, did you break the Internet???? ;) Great to be back!!!

Craving beef ribs today, I hit up Yelp and found a place not too far away where I grabbed a bunch and brought them home. Wow. The ribs were cooked to perfection and did not need any sauce. Talk about satisfying an itch. Mmm.

[Yaelle]

Bread! Yay! I have such trouble digesting commercial bread. I believe I could digest homemade sourdough so last year I tried and tried. And I really made some very flavorful bricks.

I’d like one to look like your no need crusty holey bread. That is my goal.

[Yaelle]

(I used to read the King Arthur catalogue like food porn.)

[Original Lurker]

Here’s a video for the no-knead bread.
Using parchment paper dusted with cornmeal
makes getting the dough/bread in/out of the hot dutch oven easier.

This turns our perfect every time. It *IS* worth the time.
It makes for great toast, too.

Video.
https://www.youtube.com/watch?v=_peoc8F-cuI

Recipe.
http://laurainthekitchen.com/recipes/no-knead-rustic-dutch-oven-bread/

[Liz]

First posted on a Pres Trump thread----eating in his DC hotel's acclaimed restaurant--BLK Steak.

BLT Steak Famous Gruyere Popovers

Complimentary popovers arrive w/ butter pot and sea
salt shaker......and the recipe. Recipe makes 12 popovers.

ING 4 cups milk, warmed 8 eggs 4 cups Gold Medal flour 1 ½ heaping tbsp. salt 2 ¼ cups Gruyère cheese, grated

METHOD Place popover pan in oven. Heat the oven and pan to 350 degrees. Gently warm milk, and set aside. Whisk eggs until frothy, and slowly whisk in milk (so as not to cook eggs). Set mixture aside. Sift flour with salt. Slowly add dry mixture, and combine until mostly smooth.

FINAL Once combined, remove popover pan from oven and spray with nonstick vegetable spray. While batter is still slightly warm, fill each popover cup three-quarters full. Top each popover with 2 tb grated Gruyère. Bake 350 deg 50 min, rotating after 15 min. Remove from oven and liftout to server.

[MomwithHope]

I’m all in on that crusty holey bread too. My favorite along with some herbed olive oil.

[MomwithHope]

On the holey bread - I always buy the active dry yeast packets, do I use the same amount?