dedmiston
Coast to Coast
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Joined: 01/26/2004
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I'm so sorry I never looked in on this group before. It looks like there's a lot of talent here. We had a little bit of a leadership shakeup on the Moderation team (nothing bad and no drama) and I put myself in as the moderator here because we didn't really have any coverage. I wish I had checked in sooner though.
Here are some shots of other fun that I've had in the kitchen in the past couple of weeks.
I baked a bunch of bread for my wife's office potluck. I also decided to finally try my hand at making fresh butter. Thanks to the KitchenAid, it was so much easier than I thought it would be. It's a little messy, but I know what I'll do differently next time.
Here are five loaves and the big crock of butter.
![[image]](https://i.imgur.com/SM6skzcl.jpg)
And here is a shot of my grill from Thanksgiving Day. We had a full house, so I made three turkeys spatchcock style. They turned out perfectly and most of them got eaten that day. They cook really fast and even that way.
![[image]](https://i.imgur.com/tHnO0jNl.jpg)
And I guess the third bit of share-worthy kitchen stuff is the award that I won for a meat-rub recipe competition earlier this year. It's nothing too "different", but it's a good all purpose rub and it's easy to adjust the heat up and down if you need to. I've made it again since the competition and I usually double the cayenne just to keep things interesting. That's the rub I used on the turkeys and nobody complained.
- 3 Tbsp Kosher salt
- 2 Tbsp pepper
- 2 Tbsp onion powder
- 2 Tbsp garlic powder
- 1 Tbsp smoked paprika
- 1 Tbsp New Mexico chili powder
- 1 Tbsp cumin
- 1 Tbsp cayenne
I agree with magnusfide's attitude to experiment and see what happens. We're empty nesters now so there aren't as many witnesses for my failures. My wife is infinitely better in the kitchen than I am, but I get home from work before she does and it's only fair that I get dinner ready for us. And then the vacuum sealer and I parcel out the leftovers into manageable servings and I freeze things into packets.
2014 RAM 3500 Diesel 4x4 Dually long bed. AISIN trans & 4.10 rear. B&W RVK3600 hitch • 2015 Crossroads Elevation Homestead Toy Hauler ("The Taj Mahauler") • Hooligan #3
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TexasShadow
Spring Branch, TX USA
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Joined: 10/12/2003
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glad to see some activity here. ![[emoticon]](https://forums.goodsamclub.com/sharedcontent/cfb/images/smile.gif "smile")
TexasShadow
Holiday Rambler Endeavor LE/ 3126B Cat
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Always remember you're unique, just like everyone else.
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cptqueeg
Idaho
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Joined: 04/11/2020
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The bread looks exquisite.
Are you able to get a high fat content in the butter? High meaning like euro butter.
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routeforty
ohio
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Joined: 12/26/2006
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Where did you get the recipe, or could you post it here? I've been trying some different recipes found online and they were OK, but that looks really good. I don't have a kitchen aid mixer though, so the kneading has to be the old fashioned way. Gary
2018 coachmen leprechaun class c 2008 KZ spree 260FL
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cptqueeg
Idaho
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Joined: 04/11/2020
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routeforty wrote:Where did you get the recipe, or could you post it here? I've been trying some different recipes found online and they were OK, but that looks really good. I don't have a kitchen aid mixer though, so the kneading has to be the old fashioned way. Gary
This is the recipe my wife uses:
NYT no knead
It's relatively easy and very, very good.
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routeforty
ohio
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Joined: 12/26/2006
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Thanks, I'll give it a try soon. Busy the next few days. Hope it turns out as good as yours looks!
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dedmiston
Coast to Coast
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Joined: 01/26/2004
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routeforty wrote:Where did you get the recipe, or could you post it here? I've been trying some different recipes found online and they were OK, but that looks really good. I don't have a kitchen aid mixer though, so the kneading has to be the old fashioned way. Gary
The butter recipe? Easiest thing ever.
Get the mixer out. Grab a dish towel. Grab a quart of heavy whipping cream.
Pour the cream into the bowl.
Position the cover so that the big keyhole and the trough face you.
Lay the towel over the trough and keyhole and turn the mixer into High.
Watch in boredom and assume it isn’t working.
Look back and realize it’s whipped cream. Do absolutely nothing now except secure the towel.
Keep going.
Listen to the sound of the mixer and think about how furious your wife is going to be, but soldier on.
Really. Don’t quit
Watch it turn into lumps and liquids. And then pour off some of the liquids.
Repeat.
And it’s suddenly butter.
If you don’t have the mixer, try a food processor or a blender. Or your grandma.
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routeforty
ohio
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Joined: 12/26/2006
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I didn't read cptqueeg's post very carefully. I thought it was you replying with your bread recipe. It was his(which I'm going to try). I was more interested in your bread recipe-that picture of the bread looked really good. I had thought awhile back, (when butter took a really big price jump), of making my own butter, but when I priced all the ingredients it was going to cost more to make than buying it, although it probably tastes better.
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dedmiston
Coast to Coast
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Oh the bread. Very simple too. Go to Amazon for Artisan Bread in Five Minutes A Day.
The ingredients are:
- Six cups of warm water.
- 3 Tbsp Kosher Salt
- 4 Tbsp Yeast
- 13 cups of flour
The rest of the recipe (the technique) is too much to type.
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propchef
NORCAL
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Joined: 10/02/2020
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Well done!
You might try using cold water and extending your fermentation times for more flavor. If you're using instant yeast there's no need to bloom the yeast with warm water. Besides, warm water can make the dough somewhat sticky. Did you use any steam to set the crust? Did you use a wash? What flour are you using? It makes a HUGE difference to use something like Guisto's or Central Milling instead of a grocery-store brand.
https://centralmilling.com/store/
http://giustos.com/home_baker
I'd love to see what the insides of those look like! That's a high-hydration formula and should produce some nice voids within the bread.
I retire from behind the stove in a few months and looking forward to it but I'll still keep making bread (and pizza dough!).
If you like experimenting I recommend these books: Breads from the LaBrea Bakery by Nancy Silverman, The Village Baker by Joe Ortiz, or anything by Peter Reinhart, with his Breadbaker's Apprentice one of my favorites.
Breadheads unite!
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