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The Official Food Thread

lowfat said:
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.

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Might have to get your dough recipe from you, I generally do the Kenji Lopez pan pizza method, which is fantastic, but more 'focaccia'-esque, you've got a smaller but more consistent air pocket size throughout from the look of that photo.

Looks fantastic!
 
xentr_thread_starter
First meat off the gravity smoker. It was next level. The best meat I've ever cooked. It definitely wasn't entirely the smoker that helped. I smoked a few tablespoons of ghee. Then when it came time to wrap the meat, I added a good amount. Also added some of the ghee to the fried rice. Both were insane.

Definitely a convert to gravity smokers. The smoke is very clean burning and I think it should be cheaper.
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Tried making a 'strawberry dole whip' last night with the Creami swirl and it turned out pretty well. I had tried a Strawberry premier protein first but it was pretty lacking.

For the whip it was fresh strawberries and canned pineapple tidbits with a bit of pineapple juice and vanilla instant pudding powder. Turned out pretty well. I may see how my perfect scoop machine fares with a similar recipe.

Made a quick strawberry frozen yogurt mix this morning that's setting up and I'll try doing a watermelon whip at some point too. Not 100% sold on the machine, but I'll dabble in some protein ice creams this weekend to see if that'll sell me on it.
 
xentr_thread_starter
Did my first attempt of using dutch oven for bread. Just my standard bread receipt. I used a cold oven and a cold dutch oven. Yet STILL it burned the bottom of the bread somehow. There is no bottom element in the oven either.

Otherwise turned out pretty great. Left lid on the entire bake. I'm thinking next time I'll toss a cold pizza stone under the dutch oven to mitigate excessive heat on the bottom.

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lowfat said:
Did my first attempt of using dutch oven for bread. Just my standard bread receipt. I used a cold oven and a cold dutch oven. Yet STILL it burned the bottom of the bread somehow. There is no bottom element in the oven either.

Otherwise turned out pretty great. Left lid on the entire bake. I'm thinking next time I'll toss a cold pizza stone under the dutch oven to mitigate excessive heat on the bottom.

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that is a really odd looking Frisbee for disc golf. but hey, if the aerodynamics work for you, go for it! ;)
 
lowfat said:
Did my first attempt of using dutch oven for bread. Just my standard bread receipt. I used a cold oven and a cold dutch oven. Yet STILL it burned the bottom of the bread somehow. There is no bottom element in the oven either.

Otherwise turned out pretty great. Left lid on the entire bake. I'm thinking next time I'll toss a cold pizza stone under the dutch oven to mitigate excessive heat on the bottom.

View attachment 46759
Click to expand...
IIRC In Kenji Lopez's recipe he recommended using a preheated dutch oven and placing the dough in it (carefully) then putting the lid on. I could be misrembering, but it may be worth a shot. I'd assume you'd need to drop your cooking time a bit.
 
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