What are you cooking right now?

[jmanic]

Practicing both free-form loaves, and working with sourdough. First loaf was too manhandled, and did not have much in the way of 'artisan' crumb.

Loaf was handled minimally once the proofing/dividing was done (I think it had maybe 4-5 prods during the folding to get it to sit nicely. Need to get some polypropylene proofing tubs so I can use less oil--it's soaking into the flour on my board and rendering the shaping a nightmare). Success level: 90%. Forgot to turn convection on, didn't go quiiiite long enough, and sprayed a little too much water on top, so crust was a bit soft:

Okay, proofing just came up in dinner convo (Mrs Manic been watching the Great British Bake-off)
I could google it, but rather hear it from you- WTF is proofing?

 

[jmanic]

Posted this before, but this is a variation- sheet pan feta.
So if the store doesn’t have broccolini, or you don’t check the recipe when making the shopping list (ahem Mrs Manic), there’s a lot of room to beebop and scat with this. It’s very forgiving.

Tonight was asparageese, and garlic and shallot instead of red onion. I added some linguanica, because sausage. Over orzo, touched up with lemon juice tableside.
Tray one of two pictured.


Hers


His

 

[Karate Monkey]

Okay, proofing just came up in dinner convo (Mrs Manic been watching the Great British Bake-off)
I could google it, but rather hear it from you- WTF is proofing?

Proofing is a period of time where you are encouraging yeast growth--allowing the dough to increase in volume, then releasing some CO2 (growth inhibitor) by folding/punching down, and repeating it 1-2 times--the more yeast, the more the bread springs/fluffier it is.

Of course, the problem with sourdough is that rising takes a long time, since there's only so much in the starter, and you need to propagate it somewhat before mixing the dough, THEN it needs to propagate more. You either wait a long time before mixing the dough together, or you wait a long time after.

 

[Bike N Gear]

Proofing is a period of time where you are encouraging yeast growth--allowing the dough to increase in volume, then releasing some CO2 (growth inhibitor) by folding/punching down, and repeating it 1-2 times--the more yeast, the more the bread springs/fluffier it is.

Of course, the problem with sourdough is that rising takes a long time, since there's only so much in the starter, and you need to propagate it somewhat before mixing the dough, THEN it needs to propagate more. You either wait a long time before mixing the dough together, or you wait a long time after.

Our air fryer has a proofing setting. Had to google that one.

 

[Patrick]

Tomahawks at 600F
finished on the gas grill

 

[Karate Monkey]

Tomahawks at 600F
finished on the gas grill

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It Tomahawk time. We only have two, but they're ~3.25 pounds each.

Mothers day pivot:



Started a pre-ferment last night, and inspiration struck on the way home after seeing fancy focaccia on the Instant Grahams. Re-tooled the recipe to suit the pre-ferment that I already had going (already had too much water for the proportions), and mixed it up. Yellow bell pepper, shallots, asparagus, chives, cherry tomatoes, rosemary, and basil. Coulda had more oil on the top.

Crumb shot:

 

[Carson]

BIL made his family's recipe Paella for Mothers Day. He's from Mallorca.

 

[GTCHAMPION1]

I think I have perfected NY Strips on the Skillet... Juicy well done - done right lol, I had to go to overtime per side on this massive strips, meat was seasoned only with Andenian Salt Flakes and rainbow cracked pepper corns... Now the fat side of the steak was seasoned with garlic powder, lots of smoked paprika, thyme, onion powder, black pepper ground, borsari cracked pepper, started cooking on the fat side for 5 minutes untill crusty, and finished cooking on the fat side for an extra minute while bathing the steak with the oil from the Skillet ... thoughts? ¿🤔? Critiques??? Anyone? ...lol the taste was amazing!!! 🙃

 

[MadisonDan]

I think I have perfected NY Strips on the Skillet... Juicy well done - done right lol, I had to go to overtime per side on this massive strips, meat was seasoned only with Andenian Salt Flakes and rainbow cracked pepper corns... Now the fat side of the steak was seasoned with garlic powder, lots of smoked paprika, thyme, onion powder, black pepper ground, borsari cracked pepper, started cooking on the fat side for 5 minutes untill crusty, and finished cooking on the fat side for an extra minute while bathing the steak with the oil from the Skillet ... thoughts? ¿🤔? Critiques??? Anyone? ...lol the taste was amazing!!! 🙃View attachment 157510View attachment 157511View attachment 157512View attachment 157513View attachment 157514View attachment 157515

2-3 minutes less total cooking time wood be my preference, but looks good. Now I'm hungry.

 

[jmanic]

Felt fancy today, went with a beef and refried bean Wellington with a green chile reduction.

 

[serviceguy]

BIL made his family's recipe Paella for Mothers Day. He's from Mallorca.

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Yam! Paella de Marisco, my mum still has the gigantic pan that I bought in Costa del Sol after having this (or a slight variation of it), which I never used because it's like 3' wide. Driving abroad has always turned very expensive for me, and usually resulted in a quick weight gain...

 

[jmanic]

Tonight: pasta with kale wilted in bacon grease, topped with an egg.

Why do the French have such small breakfasts?
Because one egg is un oeuf.
Lolololol

 

[iman29]

Surf and turf.

Flank steak garlic oil SP and worcestershire sauce. Wife’s special caramelized red onions and mushrooms.

Shrimp skewers store bought ready to grill. Just added extra lemon.

Smaller piece medium. Larger piece med rare. Yum.

 

[Karate Monkey]

We were trolling the antique store when a keen eye spotted something really expensive: a springerle pin.

So, we got home, cleaned it, and put it to work:

 

[roc]

The name is the recipe! The soft cheese is ricotta, add whatever floats your boat from there. More cheese, and fresh herbs. We had parsley and some cilantro. Salt pepper and ground Cheyenne. (Sp) Wrap them up, 375 for 25ish.

Going to give theses another shot tonight, didn’t get the prosciutto crispy enough last time. i think a side of risotto will be perfect.

 

[Patrick]

Going to give theses another shot tonight, didn’t get the prosciutto crispy enough last time. i think a side of risotto will be perfect.

Oil the prosciutto - it also helps herbs stick.

did a different twist last night. 2 Pork tenderloin, split and trussed.

 

[roc]

Oil the prosciutto - it also helps herbs stick.

did a different twist last night. 2 Pork tenderloin, split and trussed.

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thanks will do. Did you pound the thighs to get them even?

 

[GTCHAMPION1]

Oil the prosciutto - it also helps herbs stick.

did a different twist last night. 2 Pork tenderloin, split and trussed.

View attachment 158794

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I can't eat pork 😕. I still have crispy bacon once in a while, and ham 🤫

 

[GTCHAMPION1]

Slow roasting this boneless New York Strips on the oven at 350°F for about an hour


*Made this last night with fillet mignon...

 

[Patrick]

thanks will do. Did you pound the thighs to get them even?

Yes!