The marinate includes oil and is also used to baste the meat.
This results in fires, hence the squirt bottle in the background.
This is a dish my mother made in the summer and cooked on the BBQ.
|Fig 2: 5 Minute Bread
Just After Mixing Dough
Sterilite Ultra-seal 8.1 At Bowl.
|In fig 2 above the
dough is shown just after mixing:
3: After sitting 2 hours
|In Fig 3 above you can see that the dough has doubled in size (has risen) after sitting at room temp for a couple of hours. Then it's covered (I drilled a small (6-32 tap drill) hole drilled into it to relieve the pressure).|
|Fig 4: Just formed
Ball on Peel
|In Fig 4 above after
sitting in the refrigerator overnight and just after
turning on the oven for 450 F bake, the top of the
dough was lightly floured and my hands, a piece of
dough pulled up and cut off with a serrated blade
knife and formed into a ball. The balance of
the dough goes back into the refrigerator with the
lid on. Not kneaded, this too about a couple
of minutes of time. In the background is a
spare oven shelf that will be used to cool the bread
after baking. Now to wait 40 minutes for the
bread to rise and the oven to warm.
|Fig 5: Done in Oven
A friend tried to reheat a pizza that had been stored on Al foil. When he put the cold pizza on his stone the stone cracked in half. So don't put cold items on a hot stone, only room temp items.
Stone is in center of oven with pan below. This did not work as well as see below)
|In Fig 5 above the
bread is done after about 50 minutes (book says till
crust brown aprox. 30 minutes). A cup of hot
water was poured into shallow pan on bottom of oven
just before closing door to make steam to keep crust
from forming thus allowing more expansion.
|Fig 6: Done
|Note absence of large
holes. Crust is crispy and it tastes
great. The center is moist and overall very
tasty. Now for another slice!
|Pain d'Epi Wheat Stalk
|Light Whole Wheat
|100% Whole Wheat
|Whole Wheat inspired by
|Bora (Corn Bread)
Also came off pizza stone easily because a lot of the corn meal got transferred to the stone.
BUT, when removing the pizza the corn meal is now on the kitchen floor making it very slippery. Time to vacuum the kitchen floor!
|Roasted Garlic Potato
|Bagel (same as Boule
dough plus sugar)
See below videos for Onion dough made starting with Bagel dough.
8 x 4" bread pan
9 x 5" Bread Pan
dough covered with olive oil and plastic wrap (27 May 2010)
1-1/2 pounds after baking.
|Sweet Provencal Flatbread
|Pine Nut-Studded Polenta
|Ksra (Moroccan Anise & Barley Flatbread||170
|Soft American-Style White
|Pain d'Epi (Wheat Stalk)
|Crusty White Sandwich
||European Peasant Bread|
|Tuscan Bread (Panzanella)
||European Peasant Bread|
|Pan Bagna (Provencal Tuna
||Boule, European Peasant Bread|
Light Whole Wheat,
|Tuscan White Bean
|Caraway Swirl Rye
|Pumpernickel Date &
|Light Whole Weat
||Light Whole Weat|
|100% Whole Wheat||Bread||76
||100% Whole Wheat|
|Whole Wheat inspired by Chris Kimball||Bread
||Whole Wheat inspired by Chris Kimball|
|Bora (Portuguese Corn )||Bread||82
|Yeasted Thanksgiving Corn
|Spicy Port Buns
Watercress, Rocket, Sweet Pear, Walnut & Parmesan
|Oatmeal Pumpkin Seed
|Cafamelized Onion &
(So far I have NOT found a dough that has onions, why?)
|Sun Dried Tomato &
Light Whole Weat
|Aunt Melisa'a Granola
||Aunt Melisa'a Granola|
|Home Made Granola for
|Roasted Garlic Potato
||Roasted Garlic Potato|
||Eastern European Potato-Rye|
w/Eggplant & Anchovy
|2# loaf of slow feremnt
bread after sitting for an hour.
Olive oil coated and with corn meal on pizza peel.
|2# loaf of slow ferment
bread after cooking about 50 minutes at 425 F.
Note the cuts were made just after putting the dough in the oven and were close to cross cuts. But you can see that the bread expanded to the point of breaking the outer crust so the cuts might better have been more along the length of the bread.
A slice of this bread can be toasted, i.e. it's big enough to not get lost in the toaster. It can also make a small sandwich.
I watched her cooking show on TV and my family made Beef Bourguignon on a number of occasions. This Oct. 2013 batch was made using a recipe from the internet that was not clearly written. Rather than link it I'll say what was actually done.
Prepared Raw Ingredients
10 oz bag of white or gold Pearl Onions, blanched (Wiki) and skinned.
6 oz of 1/4" Thick Cut Bacon cut into 1" squares
1 carrot diagonally sliced
1 onion sliced
1 lb of mushrooms stem end cut off and quartered
3 lbs chuck roast beef cut into 1-1/2" cubes
PS the Blender was just on the counter, not used here.
First Stage Sauteed Ingredients (bacon, beef, carrots & onion)
The Burton 6200 Induction Cook Top was used at 210 or 250 deg F to sauté (Wiki)..
You can deglaze (Wiki) the pan by pouring some wine and using the spatula to loosen. This is dumped into the crock pot.
A common problem is overloading the fry pan and that does not allow the steam to rise resulting in hot water at the bottom thus changing a sauté into stewing. So keep plenty of air space around each bit of food.
First Stage Sauteed Ingredients in crock pot on Low.
Second Stage Sauteed Ingredients
I remember using a large pan on the stove top when making Beef Bourguignon, but there was a problem because even at the lowest flame the liquid would boil away burning the remaining food. I think the internet Recipes are saying to use the oven as a way that most people can use, BUT . . . the slow cooker (Wiki) or crock pot is the ideal cooking method for this dish.
PS. cheese cloth was not used since it can leave cloth in the stew, instead the bouquet of herbs (Wiki) was done in the classical way is simply tying them in a bunch using:
Final Beef Bourguignon served with slotted spoon so you can see cooked Ingredients.
Normally served with a regular large spoon so you get the juices.
Just stepping into the house will make you hungry.
It turns out that I very much like these. They also are low fat so good for my diet. (:
PickleJust sliced pickle on bread.
Tomato & Onion
Mayo on bread, salt and pepper, then thinly sliced tomato and onion.
Based on the book: How to become a Down-Sizer!: Five Easy-to-Follow Steps to What it Really Takes to Control Your Weight (ISBN: 978-0-9720253-3-1) & a 35 mg tablet of Phendimetrazine Wiki (under doctor's care) each morning. Business called "Weight No More".
The 5 Down-Sizer points:
1. limit fat to 20 (30 for me) grams per day.
2. Exercise 30 minutes every other day.
3. Portion control, a serving is only as much as you can hold in your hand.
4. Don't skip meals.
5. Avoid simple carbohydrates and refined sugars.
I've been doing this since 2006 and it works.
2 Sourfough & Eild Yeast Fundamentals (pg 35)
|This is made from what
amounts to flour and water. No sitting outside
(it's covered with plastic wrap).
The left batch made from high gluten bread flour and the right batch from all purpose flour.
3-1/2 tablespoons flour + 1/4 cup unsweetened pineapple juice (pg 38)
|You can see the phase 3
leftover starter in the open containers and on the
inside of the plastic wrap. It's very bubbly,
sticky and oily even though it's made from flour and
The phase 4 culture is a ball of dough in the plastic containers about the size of a soft ball. It took some hand kneading to incorporate all the flour.
the starter sit in the refrigerator overnight and
cutting off 1/3 cup to make a starter for a loaf of
bread, the starter mix did not rise after 6 hours.
The fix was to let it sit overnight out on the counter and today it has risen and now mixed with more flour, water and salt to make my first loaf of sourdough.
|Jun 5, 2010 2 pm - my
first sourdough loaf rising under a kitchen towel as
the oven heats.
|Note that the bread has
expanded due soley to the bacteria (no yeast was
used). It has a special (good) flavor very
different from a yeast bread.
After cooling it is apparant this was a failure. The bread is way too dense. Next batch will be a "mixed" load, i.e. in addition to the natrual starter yeast will be added.
|Mixed sourdough bread
made using bacteria and yeast.
My center heating elements
in my old toaster quit working, thus cooking the outside
faces of the toast and leaving the center faces
uncooked. I was not able to see an easy way to repair it
so got a new toaster, but the new toaster has 10" long slots
and so will accept the wide sliced french bread I like for
sandwiches. Brand name t-Fal. So far I've
only used the bread toasting and bagel toasting functions so
don't have anything to say about reheat or defrost functions.
When looking for the toaster (above) I also considered a toaster oven but liked the long slice capability of the above unit. But in the process noticed that toaster ovens are handy for things that can not be cooked in a regular toaster, like heating garlic bread. So I got a very small toaster oven on multiple sales at Kohl's for about $10 and would be using it today except as part of the holiday season of 2012 Costco put on sale a Frigidaire FPTO06D7MS toaster oven that will cook a 12" pizza and includes convection cooking for under $100 including shipping. Today I saw what appears to be the same oven advertized by Williams Sonoma as the Breville Countertop Convection Oven for $250 discounted from $380 list price and Kohl's also sells the Frigidaire unit for $170 (but that's before their discount card, 30% off would bring it to $120).
PS Although the Frigidaire claims to be a toaster, it does not do as good a job as the long slice toaster. Maybe there's some magic setting that will work, but it's much easier to use the real toaster.
|8-Form-Bagels.wmv The bagels should have been allowed to sit for about an hour to fully rise prior to boiling.|
||12_Rosle_Smooth_Edge_Can_Opener.avi (see still photo above)|