I'm just a regular guy who likes to bake, here to share what I've learned over the years so that we can all become more confident home bakers!
Whether you're just starting out or are an experienced home baker looking to take your skills to the next level, this channel is for you.
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I’m curious why adding the flour, egg yolk and sugar twice with a fermentation night in between? Thank!
This is great!! If I don't have buttermilk can I use milk and vinegar?
I love over cooked chicken breast and gravy
Salmonella is actually pretty rare and super overhyped in the US. Nowhere else in the world is so paranoid about salmonella and it's very rare that anyone comes in contact with it.
fucking awesome video. thanks guy
What do you suggest for whole duck? You don’t mention it at all. Thank you
Hi, thank you for the awesome video. I wanted to ask, if I am using chicken breast for schnitzel, should I slice then brine or put the whole breast and slice after brinning. Thank you
Bro 10.000 years ago there Egypt and Egyptians were not existed 😅
The way I cook my chicken breasts keep them juicy and tender without brining and works every time. Try it out if you want: Tenderize/even-out your chicken breast, pat it dry, and season all over with whatever you like Preheat pan over medium heat and add 2 tbsps oil once heated Place breast in pan, turn heat to medium high, cook for 90 seconds to 2 minutes. Flip breast and turn heat to low, cover with a lid, let cook for 10 minutes. After 10 minutes, remove pan from heat, keep pan covered, let it sit and finish cooking for another 10 minutes. *Don’t remove the lid until the full 20 minutes of cooking is done.* After 10 minutes off the heat it’s ready to be served and eaten 👍
He has another youtube chan?
Whenever I try to roll out the dough it sticks to the counter top :( or is ends up shrinking back to a smaller size
Thank you so much! With the shaping phase my dough is still sooo sticky… that forming a round boul is hard and its loosing its shape easy… I really followed all your steps from autlosye to bulk.. what can be the problem when the dough is so sticky?
So can I pull the dumb guy card here and ask if there's any benefit to wet brining chicken breast/thighs if you're going to cook them Sous Vide and then just brown them in the pan afterwards?
Going to try this later! Thanks for the great video :)
Anyone who has discard has been lied to. You can use a sourdough starter that has been in the fridge for years. It never dies, just goes dormant.
If the loaves all tasted similar then fermentation temperature is probably very cold, both in bulk and in proof. If you are baking the loaves the same day, the fridge proof is not a great idea: this will reduce the amount of CO2 in the loaves and give you an under-fermented loaf. Rye and whole wheat will create punchy and distinct flavors, but they must ferment at 28C. Home baking tends to keep temperature much lower, since total dough quantity is small; so the home baker must actively modify initial water temperature to achieve a final dough temperature that is above 25C, ideally above 27C. What the experiment really proved is that cold fermentation produces plain and mild loaves, no matter what type of flour is used.
Lots of pseudoscience here, but cool...
How to make a drilled hole for electrical cord in outdoor container waterproof
Gracias
did you out your salt in?
don't talk with your hands
Thanks
Thank you friend!
Nice “Dough Butt” @ 6:59 😂
Man, FUCK SOURDOUGH THAT SHIT SUCKS
Thanks super helpful🔥
Why does my dough seem wetter?
Speaking of baked, is that resting stoner face natural or do you smoke the special ingredient?
My starter passes the float test, but doesn’t double in size over the 24 hrs. How can I get it to double?
Excellent tutorial. But let me suggest something easier and just as good: Buy a big box of Aunt Jemimah pancake mix (or any pre-mix you like). It will cost you all of $3. Pour the mix into a bowl and then add your discard. Use as much as you like. Add your water/milk and mix well. Then cook as instructed here. I promise it will be the best pancakes of your life. The sourdough discard will add that magical ingredient missing from the pancake mix. For a little extra something special, add 1/2 tsp of vanilla extract. Best pancakes of your life.
After the week of growing do you store it in the fridge from here on or does it stay on the countertop?
Uhhhh... I always brine chicken and turkey, I never brine less than 24 hrs, and always 3 days for a whole turkey. It doesn't get salty, I don't know how long it takes for it to taste salty, but I know it's more than 24hrs for chicken cuts, and more than 3 days for a whole turkey. Btw... good fried chicken doesn't come from buttermilk, 😊 It's all in the brine.
When you use the mature starter to start the leaven, should it have risen and doubled before hand?
Can you freeze the dough to bake later?
Great video, but mine turned out into a bit sticky wet mess !!! I had to throw in the bin as completely unworkable. I then followed another youtube video which used more flour, and two whole eggs and two yolks and less butter. Dough was perfect, however, i then didnt manage to get the dough to rise properly. Bread turned out more like jamaican hard dough bread, but they were edible hahahahaha
I flat top grill chicken to 167 - 168 internal. 1 side charred, very juicy. Doesn't start getting dry for me until the mid, to upper 170s
the thing about not over-fermenting is super helpful! i also like to keep a spray bottle with just plain water in it on hand, and spray the top of the loaf right before closing the dutch oven. it just adds a little extra water that will quickly turn into steam, and it works if you spray your loaf on a baking tray too!
I'm Italian and live in NJ. All our recipes for sourdough starter (lievito madre) call for Farina 0. I've looked for other versions but can only find Manitoba and and farina 0. I was wondering why most, American recipes call for whole wheat or rye, for the starter? Does it make a difference if you want to use sourdough starter for pizza? Maybe the wholegrain / rye have a strong taste for making pizza?
Hmmm. What if I dont have a big oven and only a small electric oven? Is it still possible?
When doing the pulling starts out good. Then for some reason just craps out and looks like a yeasty mess not dough. Ugh
Why normal ass people (no time and have real problems) shouldn't brine chicken.
Wet brining is silly. Wet meat is gross and weird; juiciness of meat has nothing to do with how watery it is, and soaking meat in water won’t make it taste better. There is no situation where dry brining isn’t better.
great video. saved my starter. thank you,
Bro, you have really cool colors for the T Shirts. Looking to order a few soon!! Thanks for simplification on the starters and same day!
Hi ! I made a proofing box similar to yours and I have two questions at what temperature do you set your heating mat on your controller. And do you run it continuously to keep the temp up in the box for your starter. Thanks for taking my questions.. JR
awesome! really helpful
IMHO brining a chicken makes it too salty. I'd rather marinade in kikkoman soy sauce.
Sold in every British store
why do you need kosher salt? is it from somewhere jewish? blessed by a jew? what?
Great video. Another downsize to the Challenger pan is the weight. My Dutch oven is giving my arthritic hands enough to deal with.