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Old 07-08-2019, 08:54 AM   #91
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Re: What is your culinary adventure today?


Quote:
Originally Posted by Two Knots View Post
Wooly, my friend owns two Italian Restaurants...they put quite a bit
of sugar in their pizza dough. I doubled the sugar in my dough since
he told me that.
Yeah I was thinking about some other doughs I've made particularly that sfincione dough. That is never cardboardy but almost like white sandwich bread. Look at other pizza doughs and most included sugar. I've got the proportion of flour to water where I like it now just need to improve the taste. I can put the ingredients together and knead by hand in less than 10 minutes. Enough for 2 14" I think pies.

Oddly the only difference between the baguette dough and the pizza doughs was oil in the pizza dough and less salt in that dough. The baguettes did not go cardboard tasting. You could taste the salt in it though.
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Old 07-08-2019, 09:11 AM   #92
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Re: What is your culinary adventure today?


Wooly, I make pizza dough in 45 seconds in my food processor.
I use Dom DeLouise’s Mothers recipe, with the addition of sugar
and olive oil.

It’s fool proof. After I remove it from the processor, I kneed it for
about 30 seconds before placing it in an oiled bowl for rising.
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Old 07-08-2019, 09:38 AM   #93
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Re: What is your culinary adventure today?


If making a single pizza just for my dinner I use the Knots method. The amount of water, rise time and panning method determines whether it is thicker chewy crust or a thin style one.
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Old 07-08-2019, 10:00 AM   #94
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Re: What is your culinary adventure today?


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Originally Posted by Colbyt View Post
If making a single pizza just for my dinner I use the Knots method. The amount of water, rise time and panning method determines whether it is thicker chewy crust or a thin style one.
Very similar to what I do.

Quote:
Originally Posted by Two Knots View Post
Wooly, I make pizza dough in 45 seconds in my food processor.
I use Dom DeLouise’s Mothers recipe, with the addition of sugar
and olive oil.

It’s fool proof. After I remove it from the processor, I kneed it for
about 30 seconds before placing it in an oiled bowl for rising.
Well I just like to knead it by hand and I've got the time.

1 lb. AP flour
3/4 cup water (I need to weight this to get a better control)
0.40 oz instant yeast
0.25 oz salt
3 T olive oil ( I should weight that also.)
sugar to be determined

Knead until it's smooth and silky to the touch, no long for me. I use the push, fold, push, turn, fold, push etc. method

And as Colbyt says rising time help determine thickness. 2 rises is thinner 3 rises and it's a thick chewy crust.
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Old 07-11-2019, 01:45 AM   #95
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Re: What is your culinary adventure today?


Quote:
Originally Posted by DoomsDave View Post
Sole Manure from the web, and Julia Child:

Hi This is Eliza. I am reading this thread months after you wrote this, but I noticed you did not get any comments on this nice-looking fish dish. Probably others were puzzled like me by the off-putting name. I think you mean Sole Meuniere, right? Or maybe you know that and I am just being too serious.

Wooleybooger, I am really curious what your barbeque sauce recipe is for your pork canning. Also the chicken - do you have a different recipe for that?

I loved being able to pull a delicious, guest-worthy jar of home-canned BBQ meat off the shelf. Years ago when my son was young, in my previous marriage, my son's father was a hunter and I canned the deer. One year I canned 4 deer, all in a many-ingredient barbeque sauce, because it was so delicious. I am remembering "17" ingredients (I remember there were odd "repeats" in it, like both fresh-pressed AND powdered garlic - a long list, but it was so good it was worth the trouble).

I was canning many things, then, and I also used the Ball Book to learn how to can whatever I set my mind to can. (Sometimes I would consult my local Cooperative Extension. But mostly everything could be found in that book.) I prepared and canned piles of green beans, but the were not so impressive for all that effort. The peaches, though, were heavenly (water-bath of course). Of course veggies and meat necessitate the pressure canner.

I canned the deer by cutting the raw meat in chunks, adding it to the sauce I'd made, and processing it in the jars. Then when I got the jar out of the pantry to use, I dumped the jar into a pan and shredded the meat before heating. Is that how you do it?

I haven't canned in a long time. I look forward to canning again. Unfortunately it's not likely this summer because I have too much else going on. But some day! I'd like to get out my BBQ sauce recipe and can with grass-fed beef from a local farm, because there are a few to pick from in the general area. I'd like to can it from fresh, not frozen, so I will have to find a farm that will let me do that. And I'd like to try BBQ chicken, too. I am curious if you have different sauce recipes for the two meats.

________
My pressure canner - its 21 1/2 qts. and very heavy. I really valued that canner. Sadly, it sits in the basement waiting for my canning days again.


My other very valued piece of equipment was my hand crank food mill. I think I used it for making tomato sauce. Probably not the grapes...

I remember! It was a Victorio Food Mill! I prized that. It also sits packed in the basement and waits. It was so amazing how easy it was to make huge batches of puree from fresh tomatoes, discarding the stems, seeds, and skins off to the side in a little bowl when you cranked. The operation looked like this:

My son was young and used to stand on a chair so he could help me mash the tomatoes down into the mill with a big red plastic club-type tool. I would simmer the fresh puree on the stove with the onions, garlic, herbs, etc and can the finished sauce so it would be ready to use from the pantry. For days the house smelled delicious while I made more and more batches.

You brought back good memories! I miss those days of major canning operations. I long to do it again. This summer is for other things, though.

___________
I remember on my wish list for the next great home-canning tool was a Finnish Steam Juicer. We had vineyards near our country home, and on beautiful fall days, my son and I would go picking - baskets and baskets! I had a recipe for homemade grape juice that did not need the steamer, the easy kind of home-canned juice, with sugar added, in 1/2 gallon jars. The grapes are left in the jar, and when you go to use the juice you strain off the (now pale) grapes. It was totally delicious, and it looks like this:

Last edited by Richard F.; 07-11-2019 at 01:49 AM.
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Old 07-11-2019, 06:20 AM   #96
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Re: What is your culinary adventure today?


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Originally Posted by Richard F. View Post
Wooleybooger, I am really curious what your barbeque sauce recipe is for your pork canning. Also the chicken - do you have a different recipe for that?
The sauce is just a ketchup, vinegar, sugar, seasonings mixture. Recipe follows.

When I bought my canner I looked at and really wanted on the those American canners but just couldn't justify the cost.

For my pulled pork I cook fresh picnic hams in the oven and when they reach 220 Deg. pull them out and let rest for a couple hours then shred, season and sauce. Refrigerate. When ready to can I reheat the meat and add more sauce, more than you might think is necessary since the meat really soaks it up. Also I have a large pot of sauce simmering on the stove. Those big pots and canner all on the stove can be a challenge to work with. When the meat is hot I move the pot to a small table and fill the jars added more sauce up to 1" headspace, put lids, bands and process.

I use the same sauce for BBQ baked beans. Replacing part of the cooking liquid with sauce then adding more sauce to the jars when filling.

The sauce:

56 oz. ketchup ( 4- 14oz bottles. since ketchup is sold by weight not fluid oz. I weigh it on my kitchen scale)

2 lb. dk. brown sugar
1T garlic powder
1 1/4 qt. cider vinegar
2 heaping T black pepper
2T mustard powder
1/4 t red pepper
4T liquid smoke
3T salt
1 lb. butter or margarine

Combine all and bring to a boil, simmer a while. Makes about 3 quarts. Interesting note, the recipe will make about a gallon if you measure the ketchup by fluid ounces which I did do several times before I noticed the bottles were sold by net weight.

If you intend to use the sauce for canning leave the fat out of it. Canning dairy products is not a recommended practice.

I only make it without the butter since I started canning so that I don't have two different sauces on hand in qty.

The sauce is sufficiently acid that it can be water bath canned by itself. I use it on beef, pork, chicken and of course in baked beans.

I find it equally good with the greater amount of ketchup and the butter as without. YMMV
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Old 07-11-2019, 07:57 AM   #97
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Re: What is your culinary adventure today?


Quote:
Originally Posted by Richard F. View Post
Hi This is Eliza. I am reading this thread months after you wrote this, but I noticed you did not get any comments on this nice-looking fish dish. Probably others were puzzled like me by the off-putting name. I think you mean Sole Meuniere, right? Or maybe you know that and I am just being too serious.
It was a joke, and you got the name right. (Oh, well, sometimes they fall flat, even Richard Pryor and Johnny Carson et al knew that . . . . . )

Hmm. Haven't had Sole M in a while, maybe have it again. I bought some clarified butter a while back for that purpose I haven't used.

Looks like Sole M is back in the menu soon!

But I improve on the recipe; I use cornmeal instead of flour and add my own special spice mix. Serve with wild rice, and a nice white wine and scream obscenities in many languages!

obscénités! <== French!

obscenidades! <== Spanish!

Obszönitäten!! <== Deutsch!
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Old 07-11-2019, 11:22 AM   #98
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Re: What is your culinary adventure today?


Quote:
Originally Posted by DoomsDave View Post
It was a joke, and you got the name right. (Oh, well, sometimes they fall flat, even Richard Pryor and Johnny Carson et al knew that . . . . . )

Hmm. Haven't had Sole M in a while, maybe have it again. I bought some clarified butter a while back for that purpose I haven't used.

Looks like Sole M is back in the menu soon!

But I improve on the recipe; I use cornmeal instead of flour and add my own special spice mix. Serve with wild rice, and a nice white wine and scream obscenities in many languages!

obscénités! <== French!

obscenidades! <== Spanish!

Obszönitäten!! <== Deutsch!
What are the pros and cons of clarified butter?


I plan to smoke some ribs and chicken quarters in the next few days. I don't use sauce on the ribs, I use a dry rub, but I do use BBQ sauce on the chicken.

I like to smoke Boston butts. I smoke at 200 degrees until internal temps are 190. I pull the butts off the smoker wrap in tin foil, then wrap with a couple thick bath towels and place in a small cooler. It is amazing how moist and tender the butts are fixed like this.

I make my own BBQ sauce but I found instead of using liquid smoke, I use the Kansas City orignal in its place.

This is my BBQ sauce. The GF stands for "gluten free" our daughter in law can't have gluten so I make her's separate.

MY BBQ SAUCE (Jim’s)

1/3 cup balsamic vinegar G F
1/3 cup malt vinegar OMIT NOT Gluten Free
1/3 cup salad vinegar G F
½ cup apple vinegar G F
2 cups water G F
1 tsp red pepper G F
1 tbsp black pepper G F
Good dash of white pepper G F
3 tbsp honey G F
3 tbsp dark molasses G F
1 1/2 cup catsup G F
2 tbsp A-1 steak sauce NOT G F OMIT
3 tbsp Worcestershire sauce NOT G F OMIT (SOY)
2 tbsp soy sauce OMIT NOT G F
1/3 cup Dales steak sauce G F
36 oz KC Masterpiece Original BBQ sauce G F
2 tbsp KC Masterpiece Steak spices G F
Good dash onion powder G F
2 tbsp my dry rub spices (Jim’s) G F ***Go with Dry rub instead of rib rub
1 tsp pepper flakes G F

I don't cook on stove, I let it be just like it is.
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Old 07-11-2019, 11:35 AM   #99
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Re: What is your culinary adventure today?


Balsamic vinegar makes everything taste better.

Yeah you don't need to cook yours. I cook mine to melt and incorporate the brown sugar and butter if used also to use in canning otherwise it can go room temp or cold on food.
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Old 07-11-2019, 02:23 PM   #100
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Re: What is your culinary adventure today?


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What are the pros and cons of clarified butter?


.



Clarified butter has all the water cooked out. It is pure grease and shelf stable at room temps.


I suspect without confirmation that it reduces the chances of steaming the food from the water vapor.
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Old 07-11-2019, 02:56 PM   #101
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Re: What is your culinary adventure today?


Clarified butter has a higher smoking point due to the milk solids being separated out. It is cook just to the point the water evaporates and the solid sink to the bottom of the container.

Here is an article describing the difference between clarified butter, ghee, and brown butter and the method to make each.

https://www.abeautifulplate.com/clar...-brown-butter/
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Old 07-11-2019, 02:59 PM   #102
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Re: What is your culinary adventure today?


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What are the pros and cons of clarified butter?

Your recipe sounds good! I just wanted address your question:

Clarified butter has been heated to cause the "milk solids" foam up and get removed (you can do it in the microwave if you have to) which effectively turns it into this nice buttery cooking oil, which means you can fry things like fish it nice and crispy without the butter burning.

SO GOOD.

Take a stick of butter, put in glass bowl, heat a minute, carefully remove the foam that comes to the top. Or buy some.

SO GOOD. For that recipe, oh yeah.
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Old 07-11-2019, 03:00 PM   #103
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Re: What is your culinary adventure today?


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Originally Posted by Colbyt View Post
Clarified butter has all the water cooked out. It is pure grease and shelf stable at room temps.


I suspect without confirmation that it reduces the chances of steaming the food from the water vapor.
It has the milk solids cooked out and removed, so it won't burn, which turns it into cooking oil, so good. And gets rid of the water vapor problem, too.
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Old 07-11-2019, 04:40 PM   #104
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Re: What is your culinary adventure today?


I really appreciate y'all taking the time to let me know about that butter, that does make sense, thank y'all.
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Old 07-11-2019, 05:00 PM   #105
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Re: What is your culinary adventure today?


This is interesting - https://www.thespruceeats.com/smokin...d-oils-1328753
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