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Tiny baguette pan (as seen in Spanish tapas)?

I make breadstick sized baguettes this way

No pan needed.

Take a basic bread dough (I have never used sugar in a baguette if you do in a normal dough), roll out a square to about 2/3rds of the length you are looking for and fairly thin.

fold the two sides of the square sticking them together, place your finger in the dough and stick it in pulling the dough up at the same time with your other hand. Do this twice then roll them onto the seam and let them rise. Do not make too thick a baguette because they will fluff out in rising, not sure what width you are looking for.

oven, put them on a double pan and spritz the oven with water after putting them in and once again during the cooking process. Shouldn't take long

Disclaimer: I have cooked both sourdough and plain white baguettes professionally, and at home. Never small ones professionally though. I did not use a special pan in either context, just rolled them out very straight. Takes practice.

Dec 16, 2012
Konulu in Cookware

Knife Grip Question

they are probably push cutting to avoid harming the fish

Aug 26, 2012
Konulu in General Topics

Grilling - why, why, why?

Not as quickly as searing it and putting in an oven, which in my experience is common for service in some non steakhouses. In steakhouses grillmarks are often prized as a quality mark so constant flipping will ruin the pattern or not allow it to form.

When I grill at home I do not flip constantly, prefering to close the lid which allows the steak to cook quickly with minimal effort.

Aug 15, 2012
Konulu in Home Cooking

Grilling - why, why, why?

I don't know about NY and Chicago, but I worked in a few good steakhouses in Calgary Alberta (cattle country) and never saw a large fork ever.

As for the fork thing, if you pierce the meat incessantly and constantly turn it, probably not good for a it. A few pricks with a fork, likely wont make a difference, it's not like the inside of a rare ribeye is going to become dry because you give it a few pricks with a fork when you turn it

Aug 15, 2012
Konulu in Home Cooking

what are you making today?

My day off, I made a deep dish pizza for the first time may have erred slightly from the traditional variety.

I used a simple white bread dough, a tomato sauce made with bottled crushed tomatoes, a fresh one, portobello mushrooms, onions, salt pork, garlic and herbes de provence. The meat was a meatball, with some breton cracker crumbs, maggi, onions, parsley, rosemary and egg yolk. Poached to render some of the fat and fried and placed in the dough lined pan then topped with the sauce. Threw in some spinach to delude myself that it was healthy, and a cheese mix of feta and marble cheddar (all I had).

turned out pretty well, even if it wasn't the real deal

Aug 12, 2012
Konulu in Home Cooking

how to prepare fresh chick peas ?

I don't know about making roasted chickpeas out of fresh beans as I've never worked with them. If you have a batch of boiled chickpeas you can toss them in oil salt and seasoning (cumin or w/e strikes your fancy) and roast them in a very hot oven until crispy. If you are looking for more of a "roast potato" texuture add an ounce of two of chicken stock to the pan at the end of roasting and let the beans absorb it, garbanzo fondant :/

Aug 12, 2012
Konulu in Home Cooking

Help! Too many pears

This may be out of your scope if you don't have the hardware but I would suggest making an ice cream out of those poached pears, throw them in a cinnamon base. In order to avoid them breaking apart during poaching keep the temp low, I wouldn't use a port myself a red wine would impart less sweetness. With this in mind the pears could be used in salads with flavours like mesclun, arugala and strong blue or soft fresh cheeses. For example a salad of mesclun, red wine vin and blue cheese, or a pear stuffed with marscapone on a bed of arugala.

If you would like to make a tart, but are afraid of softness occuring, I suggest blind baking tart shells and glazing raw pears with gelatin, other flavours can also be introduced or perhaps another glazing method.

No one seems to have mentioned savoury applications, but the pears could be used to stuff pork roasts or poultry to provide some moisture.

Aug 12, 2012
Konulu in Home Cooking