Gravy's Cooking Thread
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I guess? The bread machine doesn't require any cleaning?
I mean, banana bread is really simple. Wet ingredients in a bowl, buzz it with a stick blender(I hate chunks of banana, ruins the texture of the bread), stir in the flour, being careful not to overmix(how does the breadmixer ensure this?). So in the end, I have a dirty stick blender and spatula that I wouldn't have had otherwise?
I'm just nitpicking, mind you. I've seen the work required for something like a traditional french baguette and the bread machine easily wins there.
I mean, banana bread is really simple. Wet ingredients in a bowl, buzz it with a stick blender(I hate chunks of banana, ruins the texture of the bread), stir in the flour, being careful not to overmix(how does the breadmixer ensure this?). So in the end, I have a dirty stick blender and spatula that I wouldn't have had otherwise?
I'm just nitpicking, mind you. I've seen the work required for something like a traditional french baguette and the bread machine easily wins there.
Sir Funk
Molten Core Raider
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I love making bread by hand!
Last night I did the most simple white bread to make bread bowls for the ham and bean soup I made and it turned out so delicious and wonderful. Fresh bread right out of the oven with a dollop of butter is one of the most amazing experiences in the world!
Last night I did the most simple white bread to make bread bowls for the ham and bean soup I made and it turned out so delicious and wonderful. Fresh bread right out of the oven with a dollop of butter is one of the most amazing experiences in the world!
Bread in a pot > all
I do something like what's outlined here:Bread in a Pot!
It's especially good for people that are lazy and don't like kneading dough.
I do something like what's outlined here:Bread in a Pot!
It's especially good for people that are lazy and don't like kneading dough.
Sir Funk
Molten Core Raider
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Amish White Bread Recipe - Allrecipes.com
That's what I use. About as basic as it gets. Not too time consuming either, other than the maybe 1.5 hours total that it needs to rise. That and maybe the cleaning of the kneading surface and bowl you use to mix your dough
Gravy
Bronze Squire
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I thought the best part about this recipe was the cast-iron bakewear and his clever idea:
I usually don't think far enough ahead to let a bread rest overnight.
BrutulTM
Good, bad, I'm the guy with the gun.
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I have used this method several times but I did it again last night just because your post made me think about it. It makes a great looking loaf with a super crunchy crust which is very hard to find at the average supermarket. It does take a lot of planning to get it done though. Not only does it need to sit for 8+ hours, but then the turning out and baking phase takes a couple hours as well. I tend to stir it up first thing in the morning and then bake it in the evening.
Baking bread in general takes a certain amount of time if done correctly. Nature of the beast. Least you aren't feeding a wild starter. But at least it is mostly waiting time. You can go do other things. Once you get used to it actually making bread is a ~20min process of actually doing anything. Less.
BrutulTM
Good, bad, I'm the guy with the gun.
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So what would you do differently if you wanted to make that bread in a pot method sourdough? I've been out of San Francisco and haven't had any decent sourdough bread since I left. I know it probably wouldn't be the same as they make in SF, but I would love to be able to make that stuff.
Edit: Never mind, google knows everything. Now I need to get a sourdough starter from my mom.
Sourdough No Knead Method
Edit: Never mind, google knows everything. Now I need to get a sourdough starter from my mom.
Sourdough No Knead Method
Ichu
Molten Core Raider
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I made my first loaf of bread from scratch not too long ago. I read somewhere to use honey instead of sugar to activate the yeast and I liked how it turned out. I folded a little Parmesan and herbs into the dough, and cracked some black pepper on top before baking.
That bread in a pot looks really good and I'll probably try it pretty soon. I've been on a big dipping bread into oil/vinegar kick recently since my girlfriend brought home some expensive ones.
That bread in a pot looks really good and I'll probably try it pretty soon. I've been on a big dipping bread into oil/vinegar kick recently since my girlfriend brought home some expensive ones.
Noodleface
A Mod Real Quick
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Sorry to swing this back around to the cast-iron skillet but I think I'm missing something from my life. All this talk about seasoning, 98 year old skillets, edible sex.. what should I do? Do I just go buy one and start breaking it in right away? How do you wash it? Do I cook everything with it? Do I bring it for car rides? Is it an extension of my body?
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Proven fact: the better spiced your cast iron, the larger your penis.
I'm with you on this, actually. I've never cooked with it, though I'm interested in getting something now. All advice will be appreciated.
I have to make chili tomorrow. Can me meaty, or veg. Let's hear your best recipes. Winner gets a deep hug, and accolades.
opiate82
Bronze Squire
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Yes, just buy one and start cooking in it. I am sure there are lots of "season it THIS way" guides out there, but I just cook lots and lots of bacon. You just wash it by rinsing with water, no soap. After I wash mine I just put it back on the burner and heat up a little bit of olive oil and some salt. As far as car rides are concerned, I do take mine camping so I guess so sometimes...
BrutulTM
Good, bad, I'm the guy with the gun.
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Yup, just get yourself a Lodge and start cooking. They come pre-seasoned now so you don't even need to worry about that step. One good trick if you let something dry and congeal in the pan is to heat the pan back up before washing it. Just put it on the burner for a couple minutes until everything starts to melt in it and then stick it under running water and wipe it with a wash cloth or brush it lightly with a scrub brush. I actually do this now with my non-stick frying pan as well because it just makes it easy to get the stuff off. If you do it quickly the pan will probably retain enough heat to dry itself. If not put it back on the burner for a minute as Opiate said. Drying it with a towel will turn the towel black. Of course the best way is to just rinse it immediately after you remove your food while the pan is still hot but I am usually too concerned with jamming the food in my face to waste 15 precious seconds washing the pan before eating.
Gravy
Bronze Squire
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I still season new cast iron, it's the only time my wife lets me buy lard. I slather the inside with it, and bake it for an hour or so at 400. That might not be the 'according to Hoyle' method, but it works.
Some folks say not to cook tomato based sauces in cast iron because of the acid in the tomatoes. (Or if you get enamel clad, I think it's ok to use). I do it plenty anyway, just don't let the sauce sit in it after cooking.
One other thing, that may relate back to the tomato based sauce thing. I did have a cast-iron go 'sour' on me once. Food started retaining a bit of a funk when cooked with the lid on. I cleaned the fuck out of it with Comet and scouring pads, and double seasoned it in the oven and it's been fine since.
Some folks say not to cook tomato based sauces in cast iron because of the acid in the tomatoes. (Or if you get enamel clad, I think it's ok to use). I do it plenty anyway, just don't let the sauce sit in it after cooking.
One other thing, that may relate back to the tomato based sauce thing. I did have a cast-iron go 'sour' on me once. Food started retaining a bit of a funk when cooked with the lid on. I cleaned the fuck out of it with Comet and scouring pads, and double seasoned it in the oven and it's been fine since.