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2d ago
inForget overnight rest - I tried a 4 hour cold proof on my pizza dough and it changed everything
Wait, did you use the same hydration and flour blend you normally do for the long ferment? Because I tried something similar a few months back when I was in a rush and it came out way better than I expected too. I went with a 3 hour cold proof instead of my usual 24 and the dough was still super manageable to stretch out, plus it got those nice big bubbles on the edge. The flavor was definitely a little flatter, like you said, but the texture was almost identical to my long fermentation batches. I think if you crank up the hydration a bit and use a strong bread flour, you could probably get away with a 2 hour cold proof without it falling apart on you.
2d ago
inPut a whole brisket on at 225 and it stalled for 6 hours before I gave up
Bump it to 275 and don't wrap next time. That 6 hour stall is normal, especially for a big brisket, and wrapping that early just kills your bark. Let it ride unwrapped even if it takes 12 hours, you'll end up with better texture.
4d ago
inBlew $60 on a giant pack of thermal pads that were totally wrong size
idk, is it really that deep though? Like yeah it's annoying having wrong parts, but calling it a "mistake" and getting all dramatic about it seems like a lot. It's just pads, not like you fried the card.
4d ago
inMet a guy on the Colorado Trail who carried a full cast iron skillet
Wait, is that a 10 inch or a 12 inch pan? I thought the standard Lodge pans were 12 inches for that weight. Either way, that's still a LOT of weight for a trout dinner, but hey, if it makes him happy, more power to him.
4d ago
inOld timer told me to never use finish nails for stair treads
Read somewhere that glue and screws are the only way to go...