My take on an LA style al pastor street taco.
Dry brined, marinated, and grilled chicken — basted in sauce as well after grilling — w/ pineapple, onion, cilantro, cojita, on fresh corn tortillas served with 3 salsas: salsa verde, avocado and tomatillo salsa, and roasted poblano, Serrano and chipotle salsa. Everything made at home.
Marinade/glaze from: https://playswellwithbutter.com/chicken-al-pastor/#tasty-recipes-15254-jump-target
Dry brined, marinated, and grilled chicken — basted in sauce as well after grilling, pineapple, onion, cilantro, cojita, on fresh corn tortillas served with 3 salsas: salsa verde, avocado and tomatillo salsa, and roasted poblano, Serrano and chipotle salsa.
Marinade/glaze from: https://playswellwithbutter.com/chicken-al-pastor/#tasty-recipes-15254-jump-target
Wanted to try the King Arthur Big Book of Bread challah recipe!
When I went to braid it though I kind of accidentally made really long strands and so I knew the end result would be a really long skinny loaf of bread. So I doubled it up and put it in a loaf pan to bake it more like a Babka. Here’s the final product!
Wanted to try the King Arthur Big Book of Bread challah recipe!
When I went to braid it though I kind of accidentally made really long strands and so I knew the end result would be a really long skinny loaf of bread. So I doubled it up and put it in a loaf pan to bake it more like a Babka. Here’s the final product!
From KAB Baker’s Companion but modified flours slightly. Instead of all AP, did 80% bread flour, 15% golden wheat flour, 5% rye flour and added a bit more water to compensate. Contains honey, eggs, olive oil. Braiding was sloppy but crumb, texture and taste were stellar.
Made at home: Fresh made masa harina tortillas, fresh roasted poblano, long hot, and bell pepper salsa with chipotles in adobo and macerated shallots, and fresh salsa verde, with farm fresh eggs (denatured with salt and lime juice)
Dough: 80% hydration, overnight cold proof, 80/20 bread flour/whole wheat flour. Par-baked before adding sauce and cheese so that it would rise and crisp up before adding all the weight.
Cheese: Whole milk low moisture mozz and a mix of Parmesan reggiano and Pecorino romano.
Homemade vodka sauce: https://www.seriouseats.com/vodka-pizza-recipe
Baked at 550°F on steel with convection in home oven.
This dough is a lot like a focaccia, super crispy on the outside and an absolute cloud on the inside.
The vodka sauce was just out of this world, the best I’ve ever had: sweet, creamy, spicy, salty.
Recipe: https://www.kingarthurbaking.com/recipes/lemon-blueberry-scones-recipe
Holy fuck.
So I’ve been a bit obsessed with scones the past few weeks, and I tried a bunch of different recipes, ranging all the way from cream tea, to classic British, to American style.
Needless to say, I’ve given away a lot of scones, and a lot of people have been really happy!
But I think in terms of overall composition, these ones might take the cake (scone).
The only minor adjustments I made to the recipe, is that instead of plain dairy yogurt, I used a Greek soy yogurt that I make at home, but because Greek yogurt is a bit drier than plain yogurt (because it’s strained), I ended up adding back in acid whey to increase the hydration.
Secondly, is that instead of melted butter on top, I just brushed it with heavy cream because I happen to have some in the refrigerator.
I did freeze the butter for about 20 minutes prior to incorporating, and put the raw scones in the freezer for about 25 minutes prior to baking.
The bake time had to be adjusted slightly because I was starting with cold scones, and at the very end I threw the broiler on for about 80 seconds to brown the tops.
Recipe: https://scientificallysweet.com/brownie-chocolate-basque-cheesecake/
One issue I had was that I didn’t have a high walled cake pan or a spring form pan so the cake rose pretty high above the walls of the cake pan. I think the effect that had was the cook time slowed significantly because I wasn’t getting direct heat transfer from the metal instead half the cake was cooking in the ambient air. So instead of 22-25 minutes it was more like 32 minutes (oven thermometer showed temp was correct).
Tested at 150°F in center.
Pictures are of cheesecake just out of refrigerator not at room temp.
Made Pizza alla Palla for the second time from King Arthur Book of Pizza — 80% hydration dough, overnight cold proof.
Here is both a cheese pizza and a chicken parm grinder.
Was very excited today to make some cream tea scones from King Arthur (https://www.kingarthurbaking.com/recipes/cream-tea-scones-recipe). I’ve made them before so I was feeling a bit experimental.
The flours used were cake flour, all purpose flour (didn’t have enough cake flour), and about 20% medium rye flour. I also added a cup of frozen blueberries.
The dough absolutely sucked to work with, just a crumbly sopping mess. But the final product looked fantastic! Then I tasted them and realized they were super dense and I must’ve overworked the dough because it had been so difficult to handle. So even though it baked up looking really nice, they were really dense and the flavor was meh at best.
So pivoted to making bread pudding for the first time! (https://cooking.nytimes.com/recipes/1012636-simple-bread-pudding).
I present to you, Blueberry Cream Tea Scone Bread Pudding topped with maple sugar.
Was very excited today to make some cream tea scones from King Arthur (https://www.kingarthurbaking.com/recipes/cream-tea-scones-recipe). I’ve made them before so I was feeling a bit experimental.
The flours used were cake flour, all purpose flour (didn’t have enough cake flour), and about 20% medium rye flour. I also added a cup of frozen blueberries.
The dough absolutely sucked to work with, just a crumbly sopping mess. But the final product looked fantastic! Then I tasted them and realized they were super dense and I must’ve overworked the dough because it had been so difficult to handle. So even though it baked up looking really nice, they were really dense and the flavor was meh at best.
So pivoted to making bread pudding for the first time! (https://cooking.nytimes.com/recipes/1012636-simple-bread-pudding).
I present to you, Blueberry Cream Tea Scone Bread Pudding topped with maple sugar.
Greek Yogurt
1 gallon Trader Joe’s unsweetened soy milk
4 tbsp Trader Joe’s unsweetened cashew yogurt for starter
Instant Pot - 14 hour incubation
8 hour refrigerator chill
15 hour strain through cheese cloth
It has been reduced 63% (to 48 fl oz) by volume after straining.
I have a bunch of cake flour I bought for something, and now I have no idea what to do with it. I usually bake with bread flour. Just got into baking scones, how would cake flour do there? Any other ideas? Is it just a 1:1 replacement?
Started with very strong mature starter. Looking for feedback.
**PREFERMENT**
28 grams sourdough culture
150 grams bread flour
76 grams water
**DOUGH**
539 grams warm water
630 grams bread flour, plus more for dusting
53 grams golden wheat
18 grams salt
Preferment made night before
Bulk rise with 2 stretch/fold following day
Dough temp around 78°F so bulk rise to \~30%
Preshape/shape
Overnight proof in fridge
Baked at 500 preheat in Dutch oven to 450 bake for 20 minutes, 10 minutes lid off, 15 minutes on rack.
Started with very strong mature starter.
PREFERMENT
• 28 grams (2 tablespoons) sourdough culture (see page 187)
• 150 grams (1¼ cups) unbleached all-purpose flour
• 76 grams (⅓ cup) cold water (55° to 60°F)
DOUGH
• 539 grams (2¼ cups plus 2 tablespoons) warm water (see Temperature, page 25)
• 630 grams (5¼ cups) unbleached all-purpose flour, plus more for dusting
• 53 grams (½ cup) whole rye flour (see headnote)
• 18 grams (1 tablespoon) fine salt
Preferment made night before
Bulk rise with 2 stretch/fold following day
Dough temp around 78°F so bulk rise to ~30%
Preshape/shape
Overnight proof in fridge
Baked at 500 preheat in Dutch oven to 450 bake for 20 minutes, 10 minutes lid off, 15 minutes on rack.
Needed hamburger buns last second so pulled out King Arthur Baking Baker’s Companion to make the Beautiful Burger Buns.
Decided fuck it — and swapped out 40% of AP flour for Golden Wheat flour and then another 25% of the AP flour for Rye. Then 1:1 swapped the sugar for honey.
I egg washed instead of buttering the tops just to cut some calories out.
Inspired by another post of someone making the molasses-oat bread from King Arthur Big Book of Bread, I present: mine.
Proofed at like the speed of light so despite me racing to get into the oven, still overproofed and I also scored way too deep. Was a bit too excited.
Kinda cool super soft, very very mildly sweet sandwich bread. Baked with softened oats in the dough, as well as uncooked oats encrusting it.
Hi there! First time ever making yogurt, this is in an instant pot.
1 gallon 2% Ultra Processed Milk brought up to 180°F, let a cool down to 115°F where I added 2 tablespoons of a skyr yogurt I eat (does not contain rennet).
This is at about 9 1/2 hours. I tasted it, it’s relatively mild, with a very slight tang.
Is this looking good? Should I keep pushing it? Goal is to make strained Greek.
Looking for feedback
This recipe didn’t call for watching for % rise so I was a bit thrown off. Mostly just following directions.
Room temp was about 74f
Recipe from King Arthur Big Book of Bread
PREFERMENT
• 22 grams (1½ tablespoons) sourdough culture (see page 187)
• 216 grams (1¾ cups plus 1 tablespoon) unbleached bread flour
• 143 grams (½ cup plus 2 tablespoons) cold water (55°F to 60°F)
DOUGH
• 463 grams (2 cups plus 1 tablespoon) warm water (see Temperature, page 25)
• 447 grams (3¾ cups) unbleached bread flour, plus more for dusting
• 58 grams (½ cup) whole wheat flour
• 36 grams (¼ cup plus 3 tablespoons) Dutch-process cocoa, dark preferred
• 14 grams (2¼ teaspoons) fine salt
• 200 grams (1 cup plus 3 tablespoons) semisweet chocolate chips or roughly chopped disks (around 60% cacao
Directions:
Total bake time: 45-50 minutes