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Real Life Cooking Mama: Share Your Cooking Projects!

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  • You'd decant off the liquid and just use the pure yeast mass.

    Let me see if I can estimate a pitching rate and then convert that to grams of dried yeast.

    Most Red Star dried brewing yeasts come at a rate of about 15 -20 billion cells per gram. I'll assume their baking yeast dries at about the same rate.

    A thick yeast slurry is about 4 billion cells per mL. So 5 mL yeast slurry (about 1 tsp) is roughly 1 gram of dried yeast.

    According to Red Star, 7 g dried yeast = ~20 g fresh cake yeast. Roughly a 1:3 ratio.

    So use something like 50% more yeast slurry than you would volume of cake yeast?

    Of course, my liquid yeast culture is, on average, substantially more viable than preserved yeasts, even more than cake yeast. So maybe roughly the same amount, 20 g?

    When I bake with it, I usually decant off the liquid until I've got roughly equal volume of liquid and yeast cake (which is a thick slurry), and use a tablespoon of that wherever I would use a packet of dry yeast.

    Give it a good lengthy rise, because these act more slowly than baker's yeasts.
  • This is the bread I'm going to aim to make. It involves making a seed culture, a barm, and there are several resting points.
    http://benstarr.com/blog/how-to-make-the-best-loaf-of-bread-on-planet-earth/

    I already have the pineapple juice, rye flour, and bread flour.
    Let's Do This.
  • edited December 2014
    I just tried something unique--I warmed up a slice of pumpkin pie, then topped it with cinnamon and apple sauce. It tastes like Cream of Wheat.
    Post edited by Daikun on
  • edited December 2014
    I am in the mood for Matzo ball soup. Does anyone have a good recipe that I could use?
    Post edited by Tomovasky on
  • Tomovasky said:

    I am in the mood for Matzo ball soup. Does anyone have a good recipe that I could use?

    No, but I can acquire it.
  • Apreche said:

    Tomovasky said:

    I am in the mood for Matzo ball soup. Does anyone have a good recipe that I could use?

    No, but I can acquire it.
    Thank you, That would be very kind of you.
  • I made some Christmas cookies today. Empire Cookies and Gingerbread. The first batch of many to come throughout the season.image
  • Empire Cookies

    I don't know what they are, but their name implies greatness. Do they taste like the glorious power, resouces, and influence?
  • I don't know what they are, but their name implies greatness.

    It's shortbread.
  • Daikun said:

    I don't know what they are, but their name implies greatness.

    It's shortbread.
    Don't go telling anyone that; Empire Cookies sound much more impressive.
  • Enjoy your blue pill.
  • It tastes of majesty.
  • Daikun said:

    I don't know what they are, but their name implies greatness.

    It's shortbread.
    Sort of. Its a buttery shortbread cookie sandwich with jelly in the middle and topped with frosting. They're fairly easy and quick to make but you only get about a dozen finished cookies after they're assembled.
  • I'm thinking about braising a leg of lamb for Christmas dinner this year. Thoughts or suggestions on this?
  • I'm thinking about braising a leg of lamb for Christmas dinner this year. Thoughts or suggestions on this?

    Um, do it?

  • edited December 2014
    I'm making a full italian dinner for Christmas. I'm thinking some sort of tortelini/beef broth soup followed by polenta with a game meat stew.
    Post edited by Andrew on
  • I'm thinking about braising a leg of lamb for Christmas dinner this year. Thoughts or suggestions on this?

    Do you mean suggestions on what we can do to enhance it?
  • Daikun said:

    I'm thinking about braising a leg of lamb for Christmas dinner this year. Thoughts or suggestions on this?

    Do you mean suggestions on what we can do to enhance it?
    Like suggestions for spices or methods of cooking to employ.
  • Isn't braising the method of cooking?
  • Andrew said:

    Isn't braising the method of cooking?

    Yes, but at this time it's just a word on menus, I don't really know what I'm doing. :P
  • edited December 2014
    I just made a spread with roasted grapes. Try it on crackers, cheese, meat... Whatever.

    image

    Here's the recipe. It's really simple to make and very tasty.

    George, you might want to try this on your lamb. My folks are going to have a ham for Christmas dinner, and we'll be serving the spread with it.
    Post edited by Daikun on
  • Daikun said:

    I'm thinking about braising a leg of lamb for Christmas dinner this year. Thoughts or suggestions on this?

    Do you mean suggestions on what we can do to enhance it?
    Like suggestions for spices or methods of cooking to employ.
    Usually if I'm braising lamb it's for making into a curry or another form or sauce.
    Here is one example that should be easy to reproduce, I've tried it a few times and is easy to do plus tastes great and doesn't require as many specialised herbs and spices that other recipes need.

    Otherwise I would recommend just roasting the full leg of lamb and making sure to add/embed ingredients in the meat. This can be anything from rosemary and anchovies to dried apricot (which turns out like apricot jam cooked with the meat).

    Plain lamb roast is also great if the quality of the meat is good.

  • I baked a cookie platter for work. Beats writing out cards. :-)
    image
  • Apparently my coworkers enjoyed the cookies... image
  • edited December 2014
    That poor cookie man. He has been left all alone in a universe where even the very heavenly bodies forsake him. For that one being, it is his own personal heat death of the universe.
    Post edited by Dromaro on
  • House sitting at my parents place, using the kitchen was crazy because I couldn't find anything easily however I ended up making a vegetarian lasagne and tuscan salad (basically chop up a bunch of jarred capsicum, tomato, basil, sardines, add oil, red wine vinegar and croutons, I made croutons from scratch this time).
    image

    I can't make this lasagne look as good as it tastes.

    image
    image
  • http://products.geappliances.com/appliance/gea-specs/PHB920SFSS#spec-details

    This will be arriving in a couple of days. Can anyone recommend a good set of stainless steel pots and pans that will not cost me an arm and a leg? I currently have one pot and a wok with a high enough iron content to work with the induction cook top.

    No, I did not pay full retail, picked it up in the scratch and dent aisle and the damage is on the side where it will be hidden by cabinets.
  • edited February 2015
    Post edited by TheWhaleShark on
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