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Last Active
  • Re: Tis The Season To Roast Chile Peppers

    still a few weeks away from slow smoking and drying my peppers. I like to keep them on a low smoke for a few days until very dry. Then is finish in a low oven and use a coffee grinder to grind and sieve for coarse and fine powders. Don't know what the mix will be each year. Depends on what grows well in the garden :)
  • eggfest Indianapolis

    Cooked at the Indianapolis eggfest this Saturday. Dave and the group from Sullivan Hardware did a great job of putting this together. I was impressed with the fact they have to organize all the menus and purchase all the food for each chief and grill master. There was alot of very good food being cooked at this event with most cooks putting food out the whole time from 10am to 4pm. Keeping a steady quantity of high quality BBQ for that long is impressive.

    This year they also had to deal with weather. We got a break with rain in early morning and no ran for main hours. But after the event when we were packing it in, it rained cats and dogs. But somehow the Sullivan crew manages to continue cleaning up and moving eggs out. When my daughter and I finally loaded our car and pulled out, we left behind a very wet and tired Sullivan crew. So thank you guys for all your hard work at Sullivan Hardware!
  • Re: Bread setup question

    My daughter the bread gremlin and I tend to bake bake bread at egg fests.
    We always use a plate setter with feet up then grate.

    We have hard pizza stone and softer pizza stone big green egg sells. Both cook differently. The key is how the stone heats, does it have hot spots, cold areas, etc. You can hit your stone with a infrared thermometer to determine how it heats and what temperature you are really cooking at.
    I also keep half brick fire bricks that I sometimes use under pizza stones.
    Again you get a different temperature profiles.

    "In the first few minutes of baking, loaves of bread will rise rapidly as the gases trapped inside expand and the yeast has a final burst of activity (this is called "ovenspring"). Steaming within this time helps keep the crust soft. This allows the bread to continue expanding freely.

    The steam that has settled on the surface of the bread also dissolves sugars in the dough. As the bread stops expanding and the steam begins to evaporate, the sugars are left behind to caramelize (yum!) and create a glossy crust.

    Steaming is really only useful during the first 5-10 minutes of baking while the yeast is still active and the internal structure hasn't set. After this time, the crust needs its own time to set and dry out".

    I like to spray the top of my bread with water before putting in egg to bake on stone.

    Some breads you do not want a soft crust! 

    If adding  water to the pan right when you put the bread on the stone add only enough to last around 5 to 10 minutes.

    If using the caste iron pan to create steam remember this will cause an immediate burst of steam when you add the water.     

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