What Are You Chef-ing Tonight, Dr?

Thatgrimguy · February 27

Thatgrimguy · February 27

GrateEggspectations said:

Strong start, right there. The excitement is palpable.

Forgive my ignorance, but what have you got going on there? Milk rolls? Egg rolls? Brioche? And those loaves?

Yep, King Arthur's milk bread recipe in both rolls and rolled into a Shokupan for the loaf. The larger two are sour dough loaves. I also made 6 pizza balls but they aren't much to look at yet.

DoubleEgger · February 27

What makes that mixer better than a KitchenAid?

Thatgrimguy · February 27

DoubleEgger said:

What makes that mixer better than a KitchenAid?

The movement. This isn’t nearly as versatile, but it’s way stronger and the movement is completely superior for breads/bagels and pizzza doughs. It can do very low hydration and very high hydration neither of which the Kitchen Aid can handle.

ColbyLang · February 27

DoubleEgger said:

What makes that mixer better than a KitchenAid?

It appears his mixer is built like a true bakery spiral mixer. Not the Hobart that your KitchenAid resembles, but a Kemper or a Topos.

NDG · February 27

@Thatgrimguy unreal !!! Baked in the BlueStar ?? Discover any interesting stone / steel for the bake ??

DoubleEgger · February 27

Thatgrimguy said:

DoubleEgger said:

What makes that mixer better than a KitchenAid?

The movement. This isn’t nearly as versatile, but it’s way stronger and the movement is completely superior for breads/bagels and pizzza doughs. It can do very low hydration and very high hydration neither of which the Kitchen Aid can handle.

What makes the movement “completely superior”? I am not an expert on mixers.

Thatgrimguy · February 27

DoubleEgger said:

Thatgrimguy said:

DoubleEgger said:

What makes that mixer better than a KitchenAid?

The movement. This isn’t nearly as versatile, but it’s way stronger and the movement is completely superior for breads/bagels and pizzza doughs. It can do very low hydration and very high hydration neither of which the Kitchen Aid can handle.

What makes the movement “completely superior”? I am not an expert on mixers.

I'll take a video when I mix my next dough. But its worth a google. You'll find way better explanations than I can give. Based off my experience making 3 different doughs the other day, I'll say it formed way more gluten, rose the dough temp less, and incorporated more air. I can also make about 6-8 times the amount of dough at once compared to a kitchen aid.

JohnInCarolina · February 27

Veggie fried rice with some non-veggies tossed in

GrateEggspectations · February 27

@JohnInCarolina

Very nice. Freshly made rice, or did you heed the common wisdom about using old rice?

JohnInCarolina · February 27

GrateEggspectations said:

@JohnInCarolina

Very nice. Freshly made rice, or did you heed the common wisdom about using old rice?

I generally throw common wisdom the middle finger.

caliking · February 28

That looks mighty delicious, @JohnInCarolina

Legume · February 28

Not much to look at, but made this with some leftovers - polenta pressed into a ci pan as kind of a crust, baked, then filled with the leftover veg, some chopped rib meat and shredded cheese mixed into some beaten eggs as a binder and baked until crispy.

Legume · February 28

Sautéed and chopped mushrooms, the last of the frozen Christmas ham, peas and some Gorgonzola added to the boxed Mac and cheese.

Canugghead · February 28

Quick wings. Sprinkled with leftover spicy kimchi instant noodle broth seasoning, then coated with corn starch. In baby pellet pooper...preheated to 450 in under ten minutes, cooked hot and fast about 8-9 min each side. Crispy like deep fried.