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Nov
25
comment What is the best flour to use for pizza dough?
I've never heard of semolina flour being used for pizza dough. If anything, it might be used as something to spread on the peel or work surface to help slide the pizza into the oven. 00 flour is usually, if not always, soft white wheat.
Oct
27
comment Is it okay to mix bread flour and all-purpose flour when making a pizza dough?
@Jolenealaska, I can help you get Italian 00 (Antimo Caputo) up in Alaska reasonably. I am an internet retailer of it at BrickOvenBaker.com, and I don't usually post that, but I think I'm helping by suggesting there are places online that should be able to get you Italian 00 flour up in AK (or other in HI, PR, GU etc) without shipping costs getting out of hand. My comment is intended to help you and others finding it hard to get 00 Flour in local stores.
Oct
25
comment What does it mean for a flour to be “strong” or “reinforced”?
The bag says "Ingredients: Soft White Wheat". It does not indicate any other ingredients. Enriched means that nutrients are added back in (vitamins and minerals) en.wikipedia.org/wiki/Enriched_flour. The ingredient list does not indicate that Vital Wheat Gluten is added into the flour, but certain strains of soft white white with higher gluten content could be used in the Rinforzato.
Oct
25
comment What does it mean for a flour to be “strong” or “reinforced”?
I believe a straight translation of rinforzato from Italian yields "reinforced". Of course, something that is reinforced can be thought of as "strong". I agree that it's possible that they are not necessarily the same thing, but then again, it may be.
Sep
20
comment Red and blue Antimo Caputo 00 flour
I don't recall seeing a Chef's spec sheet when I originally posted it, but maybe I missed it or it was recently added. Thanks for pointing it out either way.
Jan
30
comment Is it feasible to use anchovies to improve the taste of random dishes?
I've gotten comments from people who hate fish tell me my tomato sauce is pretty awesome and they ask what I put in it. I do believe it's the small amount of anchovies that adds depth. Some people put cocoa or dark chocolate in moderate amounts into their chili for a similar reason. It doesn't make it taste like chocolate chili, but it does alter the flavor in a satisfying way. Maybe it's tweaking our senses in a pleasurable way without being BAM! FISH! or BAM! CHOCOLATE!
Jan
30
comment Is it feasible to use anchovies to improve the taste of random dishes?
I'm not looking to avoid anchovies. I use them in my tomato sauce, and I've used them in other pasta dishes (spaghetti with broccoli and garlic is usually served well with a subtle anchovy flavor and pecorino romano). My Dad keeps trying to emulate my late grandmother's recipe and he kills it by overdoing the anchovies IMO. Wonderful story about your grandmother's technique. Was she a royal chef in a previous life? Just checking. ;-)
Jan
30
comment Is it feasible to use anchovies to improve the taste of random dishes?
@rumtscho, Yes, I've been trying to leave the "story" aspect in, because ultimately I would like a reference to an original source of that story to work into something that I am writing. I've edited it a few times to try to comply, but your edits make it more concise, and hopefully if there is a reader out there who knows that story and the source, and follows the trail of comments...
Jan
28
comment Is it feasible to use anchovies to improve the taste of random dishes?
OK stone-breakers. Is this any better?
Jan
27
comment Is it feasible to use anchovies to improve the taste of random dishes?
Well, the story when I read it, was in the context of explaining to people who to best use anchovies in their cooking and how anchovies can improve many sauces and foods. The story was about food and in particular about anchovies. Maybe I should repost it in a programmer's forum, because they eat a lot of pizza and people put anchovies on pizza.
Apr
4
comment Need help identifying a kitchen tool, with a wooden handle, and a cylindrical cutter
Yes, it's the same one as in the photo.
Apr
1
comment Need help identifying a kitchen tool, with a wooden handle, and a cylindrical cutter
That's the closest thing we could find so far too, except that most butter curlers found via google search tend to be less cylindrical and more more open, and thinner like the one at the wikipedia link you gave. We tried it too, and it didn't give good results trying to curl the butter. ;-)
Mar
28
comment How should I clean, or care for, a banneton (brotform, proofing basket)?
Now that this answer was edited, it's an interesting approach. Assuming that people have room in their freezers. Thanks for the suggestions.
Mar
13
comment What does it mean to 'salt' a steak prior to frying?
When my father makes a prime rib, he's started to use the "encrust it in rock salt" method of cooking it. I will tell you that it does not make the prime rib overly salty. I was personally shocked that it didn't when I saw how much salt went onto it. You can get an idea from this video
Mar
13
comment What does it mean to 'salt' a steak prior to frying?
@raven, who says that salt is unhealthy? It may not be after all.
Mar
12
comment How can I intensify the orange flavour in orange cake?
Microplanes are great. I'm sorry I waited so long to actually get one. They come in many shapes and sizes and varying degrees of courseness in the shavings that they produce.
Feb
6
comment Adding pasta to soup
I also don't like the way that cooking pasta in the soup makes for a starchier soup.
Feb
6
comment Adding pasta to soup
I agree with this. I cook the pasta separate, and then combine the pasta and the soup in the bowl. The pasta remains al dente and the soup doesn't get starchy. Left over soup and pasta goes in the fridge separately. For lunch the next day, I can still head up a portion of the soup and at the last minute, add the pasta and I still get al dente pasta in my soup.
Feb
6
comment Adding pasta to soup
The only problem with this method is that if you mistake the amount of soup that you'll need, and you cook the pasta in that separate pan of soup, then you either end up with leftover soup with the pasta in it, or if somebody wants seconds, and you're out of the soup with cooked pasta, then you have no easy recourse, unless they want to wait 8-10 minutes while you make another batch with pasta.
Sep
10
comment How to salt and roast pistachios?
Oh, absolutely. I wasn't arguing with that point about the oils. Just adding that they seem to get crunchier as they cool a bit. And I'm having a hard time resisting the urge to add additional double entendres to this thread. Let me click Add Comment before I do.