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OFFICIAL THREAD: General Cookery and Discussion

edinatlanta

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20200927_092234.jpg

20200927_100124.jpg
 

edinatlanta

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20200927_114730.jpg
 

edinatlanta

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20200927_142200.jpg
 

edinatlanta

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Piobaire

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Pie from yesterday. The crust we excellent.

67BF5C6E-9E03-45C6-821D-CE5BEFB138EE.jpeg
 

edinatlanta

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Is.....that cheddar?
 

Piobaire

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Yup. It was designed as a meal to use up shit and I was light on mozz. If you look closely you can also see the meat is part pepperoni and part my homemade jalapeno smoked salami. It was delicious.
 

edinatlanta

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Lmao ain't nobody looking closely at your meat
 

edinatlanta

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Yup. It was designed as a meal to use up shit and I was light on mozz. If you look closely you can also see the meat is part pepperoni and part my homemade jalapeno smoked salami. It was delicious.
Also in the first season (iirc) of good eats ab said to use mozz and provolone and Monterey jack. Wonder if he still does
 

romafan

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Yup. It was designed as a meal to use up shit and I was light on mozz. If you look closely you can also see the meat is part pepperoni and part my homemade jalapeno smoked salami. It was delicious.
We call those "things" meals. Nothing more satisfying than using up good ingredients/leftovers that would otherwise be tossed. My M-in-L just divvies stuff up on everyone's plates, but it is especially satisfying when you can put a real dish/meal together with everything
 

venividivicibj

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Here's my dough recipe.

2 cups flour. Any flour. Any combo of flour. I've settled on 1 cup 00 and 1 cup 00 of this heirloom stuff grown and milled locally. But seriously, 2 cups of any flour.

3/4 tsp salt
3 tablesp olive oil
6 oz water
1 tablesp yeast
1 teaspoon sugar

Put half the water, the yeast, and sugar in a bowl and mix. Make sure water is around 80-90 degrees.

Add salt, OO, and flour to your Kitchen Aide bowl.
Pour in yeast slurry. Rinse bowl with remaining water and put into mixing bowl.
Dough hook, speed #2.
Look at the dough and adjust moisture by adding more water or flour in very small increments which will vary on humidity. Mix for five minutes.

Form dough ball, cover in OO, put in bowl and drape plastic over it so as the dough expands the plastic still makes contact.

Put in fridge overnight and take out 2-4 hours prior to use so it relaxes. Could also just let sit on the counter for 6-8 hours vs. overnight.

Never lets me down.
is this a more chicago/pan pizza type dough or a flatter neopolitan/NY type dough
 

Piobaire

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Flatter. If you make it and let it sit for 4-6 hours, then just invert the bowl over the pizza pan, you can get a very thin bottom (TWSS!) and a nice, airy, crispy crust. The trick with crust is not to touch it. As soon as you touch the actual crust you force out the air and it's not the same.
 

imatlas

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Grilled lobster tails, fettuccine with a tomato and “black pearl” mushroom sauce, pear crisp. One of the best meals I’ve ever made. The pasta sauce was the weak point - I didn’t have any garlic on hand. Crazy, right?
 

imatlas

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I should hook you up with a guy I know who makes black garlic. He slow cooks it for 40 days in a modified crockpot - and he runs 10 crockpots at once.
 

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