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Re: need help with cooking bread
I cook mine in a cast-iron dutch oven combo, deep one on the bottom and shallow on the top; cook covered for 20 minutes to capture the steam then uncovered for another 20-25 minutes, or until desired…1 · -
Pizza: Round 2; Getting Closer!
Dough was fermented at room temp for 7+ hours, 60% hydration ("00" flour), 9% starter, 2.7% salt. Sauce was 6 in1 ground tomatoes with evoo and salt topped off with Grande whole milk mozzar…1 · -
Re: Pizza: Round 2; Getting Closer!
I had the PS legs up, a 2" inverted spring-form on the PS, egg feet on top of the pan then the stone on top of the feet. The stone was about as high into the dome as humanly possible. I had the…1 · -
Reverse-Sear Beef, it's Whats for Dinner!
Decided on burgers and fries for Saturday night since I didn't feel like leftovers. Did a grind of 1lb chuck, 8oz brisket, 8oz short ribs and 3oz fat. All grinder components were in the freezer …3 · -
Re: Bluefin Tuna with Mango Salsa
Looks like a great dish! If I do cook Tuna, it's lightly coated with sesame oil, then dusted with toasted sesame seeds the kissed for 20 seconds per side over high heat for an awesome Tataki :) …1 ·
