Cooking thread, anyone?

[begreen]

Here are a few pics of my specialties. Sour Dough bread 1/2 Organic Whole Wheat 1/2 Organic White Flour. Almost 3 lb Loaf.
Sous Vide pork tenderloin - best way to cook it.

How was the sourdough loaf baked? Open pan, or in a dutch oven?

 

[Whitenuckler]

With chicken, most people are worried about getting the inside temperature hot enough to kill the bacteria. The SV pasteurization kills it all. It stays super moist. I think the rub travels through it too. I bet it’s the same as pork with worries about the trichina worm. I bet that stays real tender.

I use a propane IR grill to sear the outside after it’s cooked. It looks pretty bad coming out of the bag, lol.

I like to cook a whole chicken in the oven. That's when I really enjoy the breast. Yes, the pork stays super moist. It's best right after you cook it, but even if I save it in the fridge it's still really good. I keep it whole, and just slice some off as I need it. I don't know as much as you about all the "worms and bacteria" however I know you need to be careful preparing food. I remember somewhere I had a meal and the waiter asked me how I'd like my hamburger cooked, and I freaked out ! Can you imagine eating a rare burger ? (unless maybe you made it yourself from freshly ground steak !)

 

[Whitenuckler]

How was the sourdough loaf baked? Open pan, or in a dutch oven?

Dutch oven. 400F for 40 minutes. Cover on all the time. Parchment paper. I have a whole routine that starts the day before. It's a big deal to make, but it lasts me for at least a week (just me). I MUST have it with my eggs.

 

[Max W]

That looks great! How does it taste? My loafs are 2 cups hard red berry and 1 cup rye. 4 tsp of carroway seeds.

The flavor is different than expected but tastes intriguing enough to keep me wanting more. The recipie suprised me also. Used 1 1/3 cup rye, 1 3/4 bread and it called for soaking the rye in 3/4 cup + of buttermilk or yougurt. I generally don’t like yogurt but we had some and here it was a positive. I miss what the addition of caraway would have brought.

 

[thewoodlands]

I haven't baked any bread in years so since the wife was making soup for tonight, I made a loaf. It smells & looks good but we'll see what the inside looks like when we have the soup for supper with bread.

 

[Whitenuckler]

I haven't baked any bread in years so since the wife was making soup for tonight, I made a loaf. It smells & looks good but we'll see what the inside looks like when we have the soup for supper with bread.

That looks good! I am in the process of making a loaf and will take some pictures before I bake and after as some people asked about how I cook it ect

 

[thewoodlands]

That looks good! I am in the process of making a loaf and will take some pictures before I bake and after as some people asked about how I cook it ect

It was baked in a dutch oven (7.5 qt.) the first x amount of time is with the cover on, the last x amount of time was with the cover off.

I used some King Arthur bread flour (12.7 percent protein) I should've added more water when I was mixing it up but that lesson is learned.

I think the outside is crispier than the wife likes but dunking it in the soup broth should help.

 

[thewoodlands]

The next time I make this, I'll add more water when mixing everything up at the beginning and then score the top deeper just before I bake it.

Picture 1484 is after two slices were taken off, the last picture is the middle of the bread.

 

[Whitenuckler]

How was the sourdough loaf baked? Open pan, or in a dutch oven?

Here is a loaf that I made today. I usually let it rise a bit more till it's over the top. 40 minutes 400F Covered. Pre-heat the Dutch Oven for 10 minutes at 400F and put in the oven to warm up when you preheat the oven.

 

[EatenByLimestone]

That looks great!

 

[Whitenuckler]

That looks great!

Thanks. It all started during covid when my wife said I should try (like the other millions of people). It took me many many hours of watching utube video's and reading posts and lots of trial/error. Getting my own starter going took quite awhile, but I have moved to another province in the meantime and now I keep it in the fridge.

 

[begreen]

Here is a loaf that I made today. I usually let it rise a bit more till it's over the top. 40 minutes 400F Covered. Pre-heat the Dutch Oven for 10 minutes at 400F and put in the oven to warm up when you preheat the oven.

You're getting a nice rise!

 

[EatenByLimestone]

Cooked a small loaf plus a little extra for a friend of bread to make into garlic bread.

2 cups of hard red and 1 cup of Kamut. I’m adding a bit of Kamut to things as it gives a buttery flavor. Can’t be too bad in garlic bread! lol.

 

[Max W]

Cooked a small loaf plus a little extra for a friend of bread to make into garlic bread.

2 cups of hard red and 1 cup of Kamut. I’m adding a bit of Kamut to things as it gives a buttery flavor. Can’t be too bad in garlic bread! lol.

Had to look up Kamut. Very interesting especially if only half of the heath claims are true. Buttery flavor, mmmm. I’ll be on the lookout for it

 

[EatenByLimestone]

When you grind your own flour, there are a lot of health benefits regardless of the grain you use. When the big companies sift the flour they remove the fiber and a lot of the nutrients. A lot of the remaining nutrients oxidize out within 24-48 hours. It only takes me a minute or 2 to grind 3 cups of berries. That’ll expand to over 4 cups of flour.

The health benefits are what got me into baking. I was really skeptical at first. I bought a really cheap grinder (something like $37) incase I found I didn’t like grinding my own berries. When it wears out, and I’m sure it eventually will, I’ll buy something that’s quieter, lol.

 

[thewoodlands]

I cooked up some chicken, green bell peppers, potatoes and onions today.

 

[thewoodlands]

I'll be cooking some stuffed jumbo shells today, that should give us the week off from cooking.

 

[thewoodlands]

These are the 60 jumbo shells I stuffed & cooked today.

 

[NickW]

These are the 60 jumbo shells I stuffed & cooked today.

What flavor are they? I do a Mexican stuffed shells and a chicken, broccoli, Alfredo one...

 

[thewoodlands]

What flavor are they? I do a Mexican stuffed shells and a chicken, broccoli, Alfredo one...

Cheese flavor, three different types.

 

[thewoodlands]

What flavor are they? I do a Mexican stuffed shells and a chicken, broccoli, Alfredo one...

Those sound good, we'll try one of those late summer or early fall.

 

[NickW]

Cheese flavor, three different types.

And a marinara sauce...?

 

[NickW]

Those sound good, we'll try one of those late summer or early fall.

They are both very good. The Mexican one I do uses chili Verde and has a pretty good kick, which I like.

 

[thewoodlands]

And a marinara sauce...?

We used some spaghetti sauce that I made late fall or early winter, we use a ton of it when we start cooking during the Holiday season so doing it before hand saves some time.

It has garlic, sweet basil, parsley, salt and sugar in it. There are times when I brown some Italian sausage in the pot I'll be making the sauce in before I start everything else or some pork chops.

I've started using a garlic press when cooking certain things but haven't used it when making spaghetti sauce.....yet.