Watcha cookin'?

[Dantheman]

Yeah, the more I think about it the more I agree, just substituting GF flour won't work. I once (and only once) tried using a gluten-free pizza dough mix from a box, and it came out kinda sorta similar to this recipe - puffy and airy but more cakelike than pizza. They probably have all sorts of stabilizers and gums in there to make it work. I think the brand was Glutino, maybe you could try using that with the same technique (very oiled iron pan, long rise)?

Actually, I think the tortilla pizza Danno posted on the last page is probably the best option. GF tortillas would probably work pretty well there.

Made some beef stock-bone broth...whatever people are calling it these days...last wknd.

Homemade stock is a culinary secret weapon. Deep and richly flavored broths, sauces and gravies can be had on a moment's notice. Pick up some silicone muffin pans (ex. http://www.bedbathandbeyond.com/stor...FQ8vaQod4QALHQ) for easy freezing in small portions.

[schwerty]

Silicon muffin trays are a fantastic idea! ^thanks^

I make a batch about every two weeks. Rotating btwn beef, pork and chicken. Shove some in the fridge for and freeze the rest in sando size freezer bags. Wastes a lot of bags. Definitely going the muffin route. Grab and go!

Generally I do my stock in a slow cooker but have all sorts of ways to jazz it up. Roasting bones, smoking bones, etc....

Basic Schwerty Stock:

Bones
Onion
Celery
Carrot
Bay leaves
Herbs of choice
Garlic
Fresh ginger
Peppercorns
Sea salt
Braggs cider vinegar

High setting until it comes that bubbling stage. Then turn it to low. Truck is to add the water warm as opposed to cold. Heat on the stove...not hot tap water. Cuts off a couple hours if you use warm water. Leave it on low for about another 15-16 hours. Depends on the bones you use. Ultimately, i leave it go until some of the bones get somewhat soft. Sometimes that means longer...18-22 hrs.

The vinegar is ONLY used to pull the goodness from the bones. There is no vinegar flavor imparted by the end of the cook. This will help get the awesome minerals extracted from the bones and marrow. That shit is really fuckin good for ya. And, if your like me, it tastes good too.

A long cook gives you that minerally, gelatinous, fatty mouth feel and flavor. Not for everyone! My kids dog the 12-16hr cooks. I'm into the longer ones.

Good stock as you mentioned , changes the dynamic of soups and sauces. Plus it's super good for you. I drink it for a snack a few days a week. Boils it up with some greens, spuds and sausage....even better for a power packed meal.

[Rideski]

I can't get my head around the 12 hour cook.
I go pressure cooker when I want to produce something like that.

[dfinn]

I've been in the mood for burgers.

You got me in the mood too. Bacon is a magical thing. Every part of this meal except the lettuce and tomato were in some kind of contact with bacon grease.



schwerty, that all sounds amazing!

[Game Over]

The vinegar is ONLY used to pull the goodness from the bones.....This will help get the awesome minerals extracted from the bones and marrow. That shit is really fuckin good for ya......Plus it's super good for you. I drink it for a snack a few days a week. Boils it up with some greens, spuds and sausage....even better for a power packed meal.

Broth as a superfood is overblown

http://www.npr.org/sections/thesalt/...-cure-all-here

[abraham]

Broth as a superfood is overblown

http://www.npr.org/sections/thesalt/...-cure-all-here

But pho still cures everything

[dtown]

In addition to the beef and chicken stock, I save the shells from crab, lobster and shrimp heads and make seafood stock too, great to use when making gumbo.

Store all of our stock in mason jars in a deep freeze.

[Cruiser]

I can't get my head around the 12 hour cook.
I go pressure cooker when I want to produce something like that.

Agreed. I used to make stock on rare occasions but then I got a pressure cooker. Now I make it every 2 weeks or so since it only takes me about an hour including prep time. I keep a gallon zip lock in the freezer and I toss all my onion, carrot, celery, mushroom, and garlic trimmings into it so that all I have to do when it's time to make stock is pull it out and empty it into the pressure cooker.

Homemade stock is a game changer. It took my risotto from serviceable to pretty decent.

[schwerty]

Broth as a superfood is overblown

http://www.npr.org/sections/thesalt/...-cure-all-here

I don't really by into all the hype with the paleo jive and bone broth heals everything. But, it does have a lot of good shit in it . I do it for the taste. Game changer in the kitchen. Health bennies are a plus.

[Dantheman]

I can't get my head around the 12 hour cook.
I go pressure cooker when I want to produce something like that.

My pressure cooker isn't big enough to make the quantities that I prefer. Plus, I do all my long simmering in the oven so besides a quick stir and maybe topping off the water every 12 hours or so there is no real work involved or loss of stovetop space. My SOP for stock making is bones/veggies/water go into a 12 qt pot and into a cold oven Saturday morning. Set oven to 220* and walk away. Stir and check water level that evening and the following morning, then strain and chill Sunday night.

I keep a gallon zip lock in the freezer and I toss all my onion, carrot, celery, mushroom, and garlic trimmings into it so that all I have to do when it's time to make stock is pull it out and empty it into the pressure cooker.

I do the same. Besides the convenience I think freezing helps release more flavor since the ice crystals perforate the hell of out the cell membranes.

[Captain Awesome]

Not much in the way of pictures, but thanks to the snow, I've done a lot of cooking and baking. I was feeling très French, and made these baguettes:



I need to get better with the steam in the oven to improve the crust, but the crumb is really close to what I'm looking for.

Then, I decided to give another go at a laminated dough, since it'd been a few years, and my last attempt was, uh, a mess.

These were much happier:



And the interior made me happy:



Next snow storm, I might try Danish pastry. Or, I might not wait for another storm. For now, I'm going to walk all my extra bread products around to my neighbors to get them out of my house.

[Game Over]

Nice

[dfinn]

Recently broke my second pizza stone so decided to upgrade to a pizza steel after seeing The Food Lab rave about them. It showed up in the mail today so I had to break it in. So far so good.

Leftover flank steak from tacos a few nights before
fresh mozz, fontina, evoo, basil and some arugala (put on after it came out of the oven)
i had also sautéed up some onions and babby bellas with some garden hot peppers from this summer but I got distracted by the dough sticking to the peel and forgot to put them on.

[bagtagley]

I'm glad I'm not the only one that keeps veggie trimmings in the freezer.

I haven't long cooked stock in a couple years. Even doing multiple batches, I prefer the pressure cooker. I also prefer the stock it makes. With an 8 Qt pot, you can fit quite a bit of bones. If I get behind and the bones start to pile up, I'll typically do the bones first, then cook the veggies separately in the same liquid. When I'm keeping up with it, I can have several quarts of stock cooked and jarred in an hour for chicken and fish/shrimp and an hour and a half for pork and beef.

On the rare occasion that I run out, the pressure cooker is great because you can quickly do a small batch for the meal you're planning/cooking.

I don't really by into all the hype with the paleo jive and bone broth heals everything. But, it does have a lot of good shit in it . I do it for the taste. Game changer in the kitchen. Health bennies are a plus.

This. Cook meat, deglaze with a couple tbsp of stock, add butter, or bacon grease, or goat cheese, or mustard, etc., etc. and you've got an amazing pan sauce. I'll also add stuff to the pan sauce. Mashed sweet potatoes, mashed cauliflower, white rice. It's a great way to soak up all that delicious leftover fond and fat. Veggies, particularly greens, are next level when cooked in some stock. Damn, I'm getting hungry.

[schwerty]

Dfinn - you're killing it on the pizza front.

[HD333]

Recently broke my second pizza stone so decided to upgrade to a pizza steel after seeing The Food Lab rave about them. It showed up in the mail today so I had to break it in. So far so good.

Leftover flank steak from tacos a few nights before
fresh mozz, fontina, evoo, basil and some arugala (put on after it came out of the oven)
i had also sautéed up some onions and babby bellas with some garden hot peppers from this summer but I got distracted by the dough sticking to the peel and forgot to put them on.

What is your dough recipe? That stuff looks legit.

[Dantheman]

Breakfast for dinner last night. Burned the bacon a touch but it was still damn tasty.

[dfinn]

What is your dough recipe? That stuff looks legit.

Thanks. It's the overnight straight dough from the book Flour, Water, Salt, Yeast. Great book.

1,000 g flour (KA all purpose)
700g water
20g salt
.8g yeast

mix, fold a few times, let sit out overnight and then put in the fridge for a day or two.

[Danno]

I see all these dough recipes by weight. Kind of intimidating when you don't have a food scale!

[dfinn]

I paid $12 for mine on amazon.

[Pegleg]

I see all these dough recipes by weight. Kind of intimidating when you don't have a food scale!

It is within your reach, grasshopper.

[Rontele]

Somewhat of an aside, but we had a bunch of leftover credits to Bloomingdales from our wedding and invested in a series of Staub cookware pots. Really versatile and pretty excellent for making a host of different dishes. A nice compliment to, but not a replacement of, cast iron.

[dfinn]

It is within your reach, grasshopper.

that just so happens to be the exact same one I went with. Now I can make bread, pizza dough and sell weed.

[Danno]

wow, assumed that digital scales would be more expensive. Now to decide if I should by one just to make a pan pizza recipe!

[Danno]

That one only weighs in gram increments but your recipe had .8 g of yeast, how did you measure that? IOW, do I need to get something that does tenths of grams or not?