What Did You Cook Part 9 - Dec 2013

[mymonaro]

And used the residual heat to run off a batch of French Bread Bubbles.....

Good job. Any chance of the recipe please for the French Bread and cooking instructions?

[Ciapek]

French Bread Bubbles...

As requested.

375ml water
3tsp EVOO
1.5tsp salt
2tsp caster sugar
650gr Strong Flour
0.75tsp Bread Improver
1.5tsp Dry Yeast

Mix all ingredients in bread machine on Dough Cycle or knead by Hand.
Leave to rise for one hour...
Knock down dough, and rip into balls....
Leave under a tea towel to prove for a further hour....
Coat with a mix of 50:50 milk and water sprinkle with Poppy seeds.

Bake on Pizza stone in Weber/Kamado/gas BBQ @ 160C for 20-25min.

I prove on baking paper, place into the heat for 10 min, then pull the baking paper out and finish on a pizza stone.
Works every time .

Instead of bread improver you can use 1/2 crushed Vitamin C Tablet.....into the mix....same effect..helps the proteins stretch and hold....

Cheers...



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[the dane]

AHH French bread! I remember when I first moved out of home in to a unit with 2 mates, every sunday we made French toast! it was bread pasted thick with Margarine on both sides then put into the toaster! it used too smoke the full kitchen out, even popped the safety switch a few times! but it tasted great
they were the fun days

[Ciapek]

Finally on my long awaited Holiday Break.

Weather is rubbish in Melbourne, shops are full of crazy people....
Grabbed a handful of Dvd's and some Lager and putting on a lazy cook in time for tonight.

Slow Cooked Pot Roast

Browned off some Blade Roast on the stove...
Odd veg from the bottom of the fridge, red wine vinegar, balsamic vinegar, porcini mushrooms, onion, garlick, herbage from the garden.....

Into the Kamado for 5 hours or so at 250F.


Black Russian Bread on the prove, wifey can take care of the steamed veggies in due course.

Back to the safety of the couch........


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[Gumb]

Looks good but if it's in a pot you may as well cook it in the oven and save the charcoal.

[Ciapek]

Good point.

Charcoal is cheap, electricity no longer is.
2kw fan forced oven churning for 5 hrs plus making a racket and pumping the house full of heat, than I'll need the aircon on to cool the house.
Lol...charcoal is the future, when power cost doubles again in the next few years, we'll all be cooking outside in the dark.

So I cook the way I like to cook.

Cheers



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[DaveW]

Black Russian Bread on the prove

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Are we talking the rye bread here or have you got some amazing bread recipe with vodka and kahlua?



DaveW
Never get so busy making a living that you forget to make a life!

[Gumb]

Good point.

Charcoal is cheap, electricity no longer is.
2kw fan forced oven churning for 5 hrs plus making a racket and pumping the house full of heat, than I'll need the aircon on to cool the house.
Lol...charcoal is the future, when power cost doubles again in the next few years, we'll all be cooking outside in the dark.

So I cook the way I like to cook.

Cheers



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Fair point, the price of power these days is outrageous. Nice kettle those acorns,

[mymonaro]

French Bread Bubbles...

As requested.

Thanks Ciapek for the recipe.

[Ciapek]

No Dave, no vodka in this one.
Light Rye(30%), although it has beer in it, coffee, cocoa, and dark sugars.

But it serves well with Vodka and hearty smoked Smallgoods.

Cheers.


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[gnol]

Duelling Webers tonight.
Had to juggle a bit to get everything on the table at the same time.

In the compact I had the veggies. Corn is in the Foil with butter and salt.


Rack of lamb and a few wings with the Baby Rays Buffalo sauce. The sauce is too mild for me. Not enough heat but tasty enough.


Later I quickly seared the chicken tenders which were marinated with the Baby Rays Honey Terriyaki, Pretty good sauce this one. Had to transfer the pumpkin over as the heat was dying out in the compact.


Finally the mushroom and then we ate.

[Ciapek]

Yep! Stuffed the Bread up.

Well, not entirely....it tastes fantastic, but not a show piece...lol

After the proofing.....1 hour.


After 25minutes of heat.......


Should have let it rise at least 30 minutes longer.....live and learn, and eat my mistake....





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[peteru]

Light Rye(30%), although it has beer in it, coffee, cocoa, and dark sugars.

I do my rye bread with around 30-40% whole rye, caraway seeds as well as molasses and/or dark malt. Also done in an Akorn.

What's you water ratio, how long do you bake and what temp?

[Ciapek]

Pete, this one had 150gr stone ground rye, and 300gr strong white, moisture was 275ml lager.
Sugar 2tbs Moscovado.
1hr rise, knockdown, and 1hr rise again.
160 C for 25min.
Oven spring blew it apart, so I'm thinking there was still a need to let it rise for longer, as the gluten could not stretch with the volume of gases being released. But the texture turned out great on this one, not too heavy at all.

Any tips Pete ?




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[Grill Pro Australia]

I thought I had better do a practice turkey & thought Beef Short Ribs might be a nice snack

I brined the Turkey for 12 hours, this process makes an incredible difference! Cooked at 300F in my Pellet Cooker.





Cooked the Turkey until it was 165 - 170F in the joints & 160F in the breast, perfect.





Great Smoke ring too.

Turned out pretty good I think.

Cheers, Dave