Cooking thread, anyone?

[EatenByLimestone]

2 loafs of sandwich and a sinngle of garlic!

75% hard white wheat
25% Kamut

 

[30WCF]

 

[Whitenuckler]

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Now all need is the smell and taste !

 

[30WCF]

Now all need is the smell and taste !

Here ya go.
It was a mighty fine meal last night.

 

[NickW]

Here ya go.
It was a mighty fine meal last night.

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The scratch & sniff on my screen isn't working...

 

[Whitenuckler]

Here ya go.
It was a mighty fine meal last night.

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I will be baking a loaf of my sourdough bread later...boy I wish I had some of that stew to go with it.

 

[30WCF]

It’s great, just a little premature. It’s been running in the 80s still for the highs, and about 68-70 for the lows. I’ll have to try it again on the wood stove in a month or so.

 

[30WCF]

I will be baking a loaf of my sourdough bread later...boy I wish I had some of that stew to go with it.

I’ve tried a few times over the years, and I can keep a hellacious starter, but can’t get the bread right. It has no zing, and sometimes I need to add yeast anyway. 🤷‍♂️

 

[Whitenuckler]

I’ve tried a few times over the years, and I can keep a hellacious starter, but can’t get the bread right. It has no zing, and sometimes I need to add yeast anyway. 🤷‍♂️

Here is one post on how I do it. I have since changed it to be 70% whole wheat. Comes out the same every time.
I keep it in the fridge once cut in half. When I eat it it's usually toasted anyway. Lasts a long time.

Around noon take my starter out of the fridge. Let it warm up for an hour on the counter.
Feed the starter - I have weighed all my containers empty and have the weights recorded. Double what is there, ie if I have 50 grams of starter I add 25g flour and 25g water. Let it sit on the counter
A few hours later I start a sponge. I use half my starter, and then make a total of 350g of new starter. Return my starter to the fridge.
Proof the sponge overnight in the cupboard. The next morning it is ready.
Day of baking - starting after coffee
Pour the sponge into my mixing bowl and weigh to see exactly how much I have. I am never under weight, always over
Add and mix in 390g water. The water has been sitting out on the counter in a Brita.
Add 300g Whole Wheat and 300g of White. I am using Organic flour I get from Walmart of all places.
Mix and cover and place in my cupboard. Measure out 12g salt.
30 minutes later add salt and work it in by hand
Two to three stretches spaced out every 30 minutes.
Form into a "ball" and place in my proofing container lined with parchment paper
Let it rise all afternoon. Bake at 400F for 40 minutes in a covered crockpot.
Cool on a rack for the rest of the night (I have been asked to serve hot bread but I refuse)

 

[30WCF]

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[Whitenuckler]

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Cool. This winter I am going to learn how to post a utube video. I'm sure there is a lot to learn. Maybe not so bad just to post, but there would be to have your own channel. I watch utube all the time at night when I go to bed...bad habit, but I learn a lot.

 

[thewoodlands]

Yesterday the wife made 3 pounds of meatballs, today I made 89 jumbo stuffed shells, that should be enough for the crew coming in. The wife also made some desserts.

 

[NickW]

Yesterday the wife made 3 pounds of meatballs, today I made 89 jumbo stuffed shells, that should be enough for the crew coming in. The wife also made some desserts.

What flavor stuffed shells?

 

[thewoodlands]

What flavor stuffed shells?

Ricotta cheese with some other cheese mixed in. A bunch of other stuff also but no meat. During the week I also cooked 252 ounces of spaghetti sauce, that better be enough!

The next time I make them for just us, I might try some baby spinach cooked down, drained and chopped up, that would go well in the Ricotta mixture.

 

[EbS-P]

I made what we call zucchini lasagna today without noodles.

Get a mandolin slicer and then just make lasagna “noodles” out of the zucchini and eggplant. We make a veggie lasagna that way with traditional noodles too.

 

[EbS-P]

We had smoked salmon last night. It was on sale $ 8 a pound for South American farm raised. Yeah yeah I know there’s better quality but….. my wife doesn’t like it “slimy” it either needs dry brines in a 4:1 brown sugar to kosher salt or way over cooked. Dry brine for 4-6 hours is my choice.
So three whole filets were brined and went on the smoker with some apple wood. We ate one and a few bites. The other two will be salmon burgers. One frozen the other in the fridge for tomorrow. If you haven’t had smoked salmon burgers you are missing out. No pics. I was busy. Maybe I’ll take a pic of the burgers.