The Official Food Thread

[lowfat]

I am curious if anyone here has made kefir and if so how and where did they get the grains, I want to try it I was thinking it would be like making Yogurt ,which for some reason I seem to not be able to make since I moved here, but I am not sure if just buying store bought kefir then using some of it to make more kefir like I used to do with Yogurt.
my yogurt issue has to do with I use a slow cooker and I can't seem to get the right temperature to make the yogurt, but apparently kefir is pretty much made on a table-top like kombucha

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I can't comment on kefir. But w/ a sous vide it is impossible to mess up yogurt. You can get off brand ones from amazon for pretty cheap these days. 41.5 for 6 or so hours if you don't scald the milk first.

 

[Shadowmeph]

I can't comment on kefir. But w/ a sous vide it is impossible to mess up yogurt. You can get off brand ones from amazon for pretty cheap these days. 41.5 for 6 or so hours if you don't scald the milk first.

thats the issue I have been having is cant get my slow cooker to not scald the milk lol maybe I could grab a huge pot and try on the stove to simmer

 

[LaughingCrow]

Secret to stronger pour-over coffee with no extra beans unlocked by scientists

Pouring water slowly, steadily and from height is key to achieving ‘avalanche’ mixing effect

https://www.theguardian.com/food/20...ee-with-no-extra-beans-unlocked-by-scientists

 

[Marzipan]

Secret to stronger pour-over coffee with no extra beans unlocked by scientists

Pouring water slowly, steadily and from height is key to achieving ‘avalanche’ mixing effect

https://www.theguardian.com/food/20...ee-with-no-extra-beans-unlocked-by-scientists

yeh... I've made some French Press coffee using that method to see how it affected the flavor. my butt hair grew hair and I've never done it again.

 

[Marzipan]

 

[FreeKnight]

Tried making Oklahoma onion burgers as the first cook on the new griddle insert. Didn't cook the onions as long as I should have after the flip (they were cooked, but could have crisped up more). Did the 'onion towel' method from J Kenji Lopez as well.

Not my prettiest, or best cook, but a good first attempt and really impressed with the griddle. Worked great for a smash-burger style sear on the onion burger and was really easy to clean. Going to do a lot of burgers this year I suspect.

 

[Lysrin]

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Tried making Oklahoma onion burgers as the first cook on the new griddle insert. Didn't cook the onions as long as I should have after the flip (they were cooked, but could have crisped up more). Did the 'onion towel' method from J Kenji Lopez as well.

Not my prettiest, or best cook, but a good first attempt and really impressed with the griddle. Worked great for a smash-burger style sear on the onion burger and was really easy to clean. Going to do a lot of burgers this year I suspect.

Just curious, in the BBQ setting, why would you pick a griddle over the grills? Or is it just for specific recipes?

 

[Marzipan]

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cthulu?

 

[FreeKnight]

Just curious, in the BBQ setting, why would you pick a griddle over the grills? Or is it just for specific recipes?

In a charcoal bbq, you'd probably loose out by using a griddle, less smoke and radiant heat exposure from the coals. Basically like putting a CI pan on your kettle bbq.

On a propane or NG BBQ, you don't get any wood-smoke flavour, and only some flavor from 'drippings' that have flare ups causing a kind of smok-ish flavor, but I've never found it very prevalent. It's part of why purists crap on gas bbqs compared to charcoal. An advantage though is that the grills are basically the easiest thing to clean. Heat and scrape and you're done.

A griddle helps you get a better sear in the same way cast iron does, and also lets any meats soak/cook in their own juices instead of them dripping bewteen the grates and down into the bbq, at the expense of no exposure to flare ups so a guarantee of no potential extra 'grilling' flavor. The downside is cleaning is more difficult and it's usually a lot more money for a griddle compared to bars as it's a lot more steel.

I think there's an argument for both. I never felt the 'flare ups' add any real flavor compared to a wood or charcoal cook. I'll likely still use both for different things at different times. You're right that some recipes it's basically a must for a griddle though. For smash burgers, a really good even sear on a steak, or teppanyaki style cooking a griddle is better (or the only option). Same thing for eggs, hashbrowns, etc.

For some basic burgers, hot dogs or skewers, I'd probably stick with the grills, or if I want the visually nice 'X' pattern on a cooked steak. Fortunately on my Napoleon the infrared side burner is still there so I always have 'grill' too. It's easy enough to remove the griddle and put the bars back in that it's not an issue. The stock Napoleon pro bars are very thick stainless so they do a much better job than the cheap thin steel ones on some bbqs.

 

[lowfat]

I've made probably about 45 pizzas now this year. Up until a couple days ago I've never made 1 the same. Always changing technique slightly. Trying to perfect the outcome. But I've think I've finally reached the point where I can't figure out anyway to improve on technique for a pan pizza.

The dough isn't needed. Water,50/50 wheat / white flour, salt, a bit of ground dried garlic, and yeast. 75% hydration. But I use 2 tablespoons of fat in the pan for a crispy bottom. Currently using bacon grease but will switch to ghee after I'm out.

I par cook the crust. 350 top burner / 500 bottom. 10 minutes. Can put toppings on immediately. Or set aside for later. Found no difference really.

Then 10 minutes at 450 / 500 with toppings. I've found its even better after reheating.