CindyJ's Profile

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Salt -- measuring vs weighing

...but by weight, would the two be equally salty?

about 5 hours ago
CindyJ in Home Cooking

Salt -- measuring vs weighing

In your pickle example, if one knew the weight of (let's say) a tablespoon of Diamond salt, would an equivalent weight of Morton be an accurate substitution?

about 5 hours ago
CindyJ in Home Cooking

Need pig roast outfitter in Chester County

I'm not sure where Shenandoah, PA is, but you'd probably be better off posting on the Pennsylvania board. This board is for Philly and the 'burbs.

1 day ago
CindyJ in Pennsylvania

Salt -- measuring vs weighing

I know there's a difference between weighing and measuring; that's why I asked the question. :-)

1 day ago
CindyJ in Home Cooking
1

Salt -- measuring vs weighing

"Weighing should be the equalizer." That's good to remember. Thanks!

1 day ago
CindyJ in Home Cooking

Salt -- measuring vs weighing

Thanks! That's the answer I was hoping for.

1 day ago
CindyJ in Home Cooking

Salt -- measuring vs weighing

If I weigh the salt for a recipe rather than measure it, does it matter what brand of salt I use if I'm using Kosher salt (Morton vs Diamond, for example)? And would there be a difference between using Kosher salt and table salt? Thanks!

1 day ago
CindyJ in Home Cooking

Need help with Asian-style ribs on the grill

Oh... I really like the 5-spice rub from Fine Cooking. That, with the Char Siu sauce might give me exactly what I'm looking for. Thanks, ChemicalK! Is there a particular brand of Char Siu sauce you'd recommend?

May 27, 2015
CindyJ in Home Cooking

Need help with Asian-style ribs on the grill

Is steaming the ribs really a good idea?

May 27, 2015
CindyJ in Home Cooking

Need help with Asian-style ribs on the grill

I don't have a smoker, but that marinade sounds like it would be good for finishing the ribs on the grill. Thanks!

May 27, 2015
CindyJ in Home Cooking

Need help with Asian-style ribs on the grill

Does anyone have a good recipe for an Asian-style dry rub and basting sauce for pork ribs?

I generally remove the membrane, dock the ribs, massage in a dry rub, let them sit at room temp for about an hour, cover the pan and roast them low (250ยบ) and slow (~3 hours) in the oven. Then I slather them with a basting sauce and grill over medium heat, basting and turning frequently until they look done. I've come up with a good dry rub for more traditional ribs; now I'd like to try the same technique with Asian flavors. Can anyone offer up recipes for a rub and sauce? Thanks!

May 26, 2015
CindyJ in Home Cooking

A no-knead bread question

I'm quite pleased, myself, FCF! But ya know, as they say, "It takes a village." Just look at the great help and support I had with this effort.

The ladies at the Bakers at Red Lion ought to watch out -- a few more tweaks and I might just hang a French flag outside MY basement door, too! :-)

May 19, 2015
CindyJ in Home Cooking
1

A no-knead bread question

Thanks, Wtg2.

May 19, 2015
CindyJ in Home Cooking

A no-knead bread question

"...it only takes 4-5 minutes to dump/mix/cover 'the next loaf' - which I can do 'daily' as needed."

That's true -- kinda. It takes 4-5 minutes plus the better part of a day. If I wanted freshly baked bread for dinner, I'd have to start the dough the day before. With the Artisan method, the dough is in the fridge, (almost) ready to bake.

For now, the pot method is less risky for me. I have two sizes of LC Dutch ovens that work well for these recipes. The one I used last night is the larger of the two.

May 19, 2015
CindyJ in Home Cooking
1

A no-knead bread question

I was pretty pleased with my results, but I still want to tweak the technique for convenience.

A gazillion years ago I bought a double-baguette baking pan. I used it once and gave it away. As I recall, baking baguettes was too much of an undertaking for a non-baker such as myself.

May 19, 2015
CindyJ in Home Cooking
1

A no-knead bread question

I'd call it a success! Despite my concern about the second rise, the baked loaf was crusty on the outside and airy on the inside. The crumb was far superior to the loaves I previously baked using the "Artisan" technique; the crust was comparable.

I considered dividing the dough after the first rise, baking half and refrigerating the other half, but then decided that for the integrity of the experiment I needed to bake the whole loaf. I froze half of the baked loaf because it was much larger than I needed.

I must say, this recipe/technique required a lot more attention than the Artisan recipe. So I foresee two additional experiments in the near future: (1) Use the Lahey recipe/technique, but divide the dough after the first rise, bake half, refrigerate the other half, and see if the refrigerated dough will bake up well after a room temp rise of a couple of hours, and (2) Use the Artisan recipe/technique but allow the dough to rise for a couple of hours, rather than 45 minutes, at room temp before baking. Maybe there's a third experiment, too -- giving the Artisan recipe a longer first rise before refrigerating it.

What I still like about the artisan method is its flexibility -- being able to prepare the dough, let it rise, refrigerate it and bake as much as needed, when it's needed. But the Lahey bread was definitely a better tasting loaf.

So here are a couple of photos of last night's bread. BTW, those little black specks on the crust were the result of a last-minute idea to sprinkle sea salt flakes on top of the dough just before covering the pot. They look burnt but I liked the result anyway.

May 19, 2015
CindyJ in Home Cooking
1

A no-knead bread question

Thanks, PSRaT. I'm getting a little concerned because my pot is presently preheating -- the bread will go into the pot in about 25 minutes -- but the dough hasn't nearly doubled during this second rise (in the parchment-lined bowl). There are a few really large bubbles at the surface, but I was expecting that the dough would fill the bowl pretty much the same as it did during the first rise.

May 18, 2015
CindyJ in Home Cooking

A no-knead bread question

Great! There was no observable difference in the dough after 5 additional hours of rising time. So now it's rising in a parchment-lined bowl. Is there really no difference in the end result between baking the bread with the parchment between the dough and the heated pot, and plopping the dough into the naked pot?

May 18, 2015
CindyJ in Home Cooking

A no-knead bread question

Progress report: It's about 14 hours into the first rise and I see lots of tiny bubbles. The dough just about fills the bowl. It'll be about 5 or 6 hours before I'm back here to continue to Step 2. Is this how it's supposed to look at this point?

May 18, 2015
CindyJ in Home Cooking

A no-knead bread question

Okay... I've just mixed a batch of dough and it'll sit out on my counter until early tomorrow afternoon. In the meantime, a few questions for clarification:

If I'm understanding Step 2, I'll scrape the dough out of the bowl onto a floured work surface, fold it over once or twice (is that the same as "cloaking?), and then cover the dough and let it rest for 15 minutes on the floured work surface (and not in a bowl). Is that right?

In Step 3 I shape the dough into a ball. Is that done by pushing the sides in to "fluff it up" or is there a particular technique I should use for forming it into a ball? And then, once the ball is formed, I cover it and let it rise on that same floured work surface (and not in a bowl). Is that right?

If you've answered "yes" to both of those questions -- can I use parchment paper or a Silpat mat as my floured work surface? It seems that that would make transferring the dough to the heated pot very easy.

Thanks (once again)!

May 17, 2015
CindyJ in Home Cooking

A no-knead bread question

Please report back on your results, Sarah. I'm hoping to do some experimenting, too, this weekend.

May 14, 2015
CindyJ in Home Cooking

A no-knead bread question

Oooohhhh... I just looked at the container from the salt I used. "This salt contains iodide..." That's Morton salt. Which brands of table salt are not iodized?

May 13, 2015
CindyJ in Home Cooking

A no-knead bread question

Maria Loraine.... <<<BIG hug>>>

And to everyone else, especially Chowser, Scott123 and PSRaT, I really DO appreciate your help and encouragement, and I promise to follow up with reported results.

May 12, 2015
CindyJ in Home Cooking

A no-knead bread question

...which begs the question: what should the water temp be? I've been using Red Star Instant Dry Yeast.

Your water:flour ratio is less than the Lahey/Bittman revised ratio which calls for 430 grams of flour and 345 grams of water; that's 80% water. So I assume your recipe yields a less sticky dough. How does that affect the crust, which depends on steam from that moisture? Also, your recipe will make much more dough than the Lahey recipe. Is your recipe for one loaf, or is it best to portion it out into smaller loaves?

May 12, 2015
CindyJ in Home Cooking

A no-knead bread question

"1. Bread flour. You're making bread, use bread flour."

I've been using KA AP flour. I've also got KA bread flour in the pantry. Should it be used in the same quantity as AP?

May 12, 2015
CindyJ in Home Cooking

A no-knead bread question

Thanks for the reminder, Maria Loraine. I need to remember that, as in any good experiment, the variables ought to be controlled one at a time.

A no-knead bread question

Just how much is "a smidge" of FruitFresh? And at what point do you add it?

May 11, 2015
CindyJ in Home Cooking

A no-knead bread question

Those are obviously two very different looking loaves. The crumb on the left is what I'm aspiring to; the one on the right looks even more dense than my recent efforts.

May 11, 2015
CindyJ in Home Cooking

Core de Roma - West Chester

For a similar type of menu, but somewhat better service, you might want to try either Antica or Fellini Cafe, both on Rt. 1 in Chadds Ford, both BYO. Fellini is probably the quieter of the two.

May 11, 2015
CindyJ in Philadelphia

A no-knead bread question

Have you ever kept it in the fridge for longer than just overnight? When you refrigerate the dough, how long do you let it rest at room temp before baking?

May 11, 2015
CindyJ in Home Cooking