Re: Smoking,of foodstuffs.....
Posted: Tue Jan 20, 2015 8:10 amStillSmart
Home distillation made easy!
http://www.stillsmart.co.uk/forum/
Smoking,of foodstuffs.....
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Posted: Tue Jan 20, 2015 8:10 amRe: Smoking,of foodstuffs.....
Posted: Tue Jan 20, 2015 10:58 amEasydrinker wrote:Welcome to cookery corner!
Robert.
Not such a bad idea Robert..on a beer forum I know a large number of the guys bake their own bread.
Now I have the time I do so myself, since retiring I've taken over the kitchen more & more, sorting out our evening meal. I've just got some plums & apple slices from the freezer for tonights dessert, apple & plum crumble.
For the main....Sea bass fillet with lemon bread crumb coating, potato wedges and home made mushy peas...got them soaking at the moment.
Re: Smoking,of foodstuffs.....
Posted: Wed Jan 21, 2015 8:59 amHey Ice,
Man after my own heart, my second passion is cooking and recently started looking at baking bread. Can't stand the commercial stuff....familiar story
How about posting me your best white and brown bread recipes and I'll give your a try
AM
Man after my own heart, my second passion is cooking and recently started looking at baking bread. Can't stand the commercial stuff....familiar story
How about posting me your best white and brown bread recipes and I'll give your a try
AM
Re: Smoking,of foodstuffs.....
Posted: Wed Jan 21, 2015 11:55 amYou can't go wrong with Mr Hollywood..Here
but one thing I learned when I worked in a small bakery just before I finished school was....salt and yeast don't like each other.
Now P.H. tells us to put the salt on one side of the bowl, and yeast on t'other for this reason, but your still mixing it all in at the same time, a slower start for the yeast. What we did in the bakery was mix all the ingredients less the yeast, the yeast was made as a starter (just like brewing) with the sugar in some tepid water.
I make up my starter and leave it for 15 mins, then start mixing, never fails.
-----------------------------------------------
Just knocked up a brown cob for tonights meal, it's got a tablespoon of sage stuffing, with a dried chopped up tomato mixed in.
but one thing I learned when I worked in a small bakery just before I finished school was....salt and yeast don't like each other.
Now P.H. tells us to put the salt on one side of the bowl, and yeast on t'other for this reason, but your still mixing it all in at the same time, a slower start for the yeast. What we did in the bakery was mix all the ingredients less the yeast, the yeast was made as a starter (just like brewing) with the sugar in some tepid water.
I make up my starter and leave it for 15 mins, then start mixing, never fails.
-----------------------------------------------
Just knocked up a brown cob for tonights meal, it's got a tablespoon of sage stuffing, with a dried chopped up tomato mixed in.
Re: Smoking,of foodstuffs.....
Posted: Wed Jan 21, 2015 4:25 pmI've been making bread like this for a while:
http://www.artisanbreadinfive.com/2010/ ... utes-a-day
http://leitesculinaria.com/93789/recipe ... bread.html
It is easy and wonderful! This is a more traditional way of making bread (long ferment vs kneading).
Chuck
http://www.artisanbreadinfive.com/2010/ ... utes-a-day
http://leitesculinaria.com/93789/recipe ... bread.html
It is easy and wonderful! This is a more traditional way of making bread (long ferment vs kneading).
Chuck
Re: Smoking,of foodstuffs.....
Posted: Wed Jan 21, 2015 11:10 pmWell the Cold smoking of the Trout,and the cheese went very well.
I learned that you get less Trout from cold smoking than Salmon,it loses more water while salting or brining.
Hot smoke the small fry is my advice.
The cheese,un-brined or salted,just took on a wonderful orange colour.
But the taste is great.
I just need to experiment with different hard woods now;I was given a pretty large selection with the CSG,but have so far only used Oak.
Rubbish picture of the cheese and Trout attached,just before the sawdust expired.
And yes,there is room for a few more racks in that dustbin.
Robert.
I learned that you get less Trout from cold smoking than Salmon,it loses more water while salting or brining.
Hot smoke the small fry is my advice.
The cheese,un-brined or salted,just took on a wonderful orange colour.
But the taste is great.
I just need to experiment with different hard woods now;I was given a pretty large selection with the CSG,but have so far only used Oak.
Rubbish picture of the cheese and Trout attached,just before the sawdust expired.
And yes,there is room for a few more racks in that dustbin.
Robert.
Re: Smoking,of foodstuffs.....
Posted: Thu Jan 22, 2015 6:14 amIt looks great Robert...something else for me to try out now.
Re: Smoking,of foodstuffs.....
Posted: Thu Jan 22, 2015 6:24 amGreat post this no wonder 'the great British bake off' won at the telly awards last night ! 
Re: Smoking,of foodstuffs.....
Posted: Thu Jan 22, 2015 10:10 amRe: Smoking,of foodstuffs.....
Posted: Thu Jan 22, 2015 1:01 pmUntil Jimmy starts a food section,feel free to use this thread.
Robert.
Robert.
Re: Smoking,of foodstuffs.....
Posted: Thu Jan 22, 2015 4:11 pmSounds good to me
soon will have a recipe with a nice little Chianti Yum Yum Yum
Hey Chill those recipes look really good is it true you just use ordinary flour not strong bread flour
soon will have a recipe with a nice little Chianti Yum Yum Yum
Hey Chill those recipes look really good is it true you just use ordinary flour not strong bread flour
Re: Smoking,of foodstuffs.....
Posted: Thu Jan 22, 2015 6:08 pm@AT, you can use ordinary all purpose flour, but to my tastes it is better with flour specifically intended for bread making (high protein, I think). I usually use very cold water to further retard the initial yeast activity. Once you get the hydration right for your flour and climate, you can get a lovely chewy crust and pudding like crumb. Slather on some butter or some cheese and... 
Re: Smoking,of foodstuffs.....
Posted: Fri Jan 23, 2015 7:20 amDo any of you guys use either Rye or Spelt flours???
Re: Smoking,of foodstuffs.....
Posted: Sun Jan 25, 2015 9:15 amBeer and Bread are a favorite combo.
I have attached (i think) my simplest bread machine & recipe notes here.
Shout out what you think.
I have attached (i think) my simplest bread machine & recipe notes here.
Shout out what you think.
Re: Smoking,of foodstuffs.....
Posted: Sun Jan 25, 2015 9:31 amChill doesn't need to worry. He's in Canada.
Many lifetimes ago, I worked in a bakery and Canada was where most of the hard wheat bread flour came from. With a few other speciality flours for taste/texture etc.......
Most of you lot read as more adventurous than me.
I don't do beer, bread I make is machined packs of Wright's flours (I like malt and seeded mixes), and I like to cook, but have to be careful as "erindoors" is more of a mean 'n two veg person, who only likes spices with the lightest touch (I'm a bit of a chilli head).......
My laziness doesn't help. I don't mind trout, but it's harder to bone out than salmon. Which is why I don't eat kippers, but I'd kill for a good smoked mackerel.......
Many lifetimes ago, I worked in a bakery and Canada was where most of the hard wheat bread flour came from. With a few other speciality flours for taste/texture etc.......
Most of you lot read as more adventurous than me.
I don't do beer, bread I make is machined packs of Wright's flours (I like malt and seeded mixes), and I like to cook, but have to be careful as "erindoors" is more of a mean 'n two veg person, who only likes spices with the lightest touch (I'm a bit of a chilli head).......
My laziness doesn't help. I don't mind trout, but it's harder to bone out than salmon. Which is why I don't eat kippers, but I'd kill for a good smoked mackerel.......