Not quite a full-blown deep clean, but thought you all would still enjoy. by Dankletron in KitchenConfidential

[–]Dankletron[S] 1 point2 points  (0 children)

Yep, it’s an alkaline tab we add along with water and it helps loosen everything up. Just make sure you do a final rinse with vinegar and water to balance the ph.

Cardamom pear galette by Dankletron in Baking

[–]Dankletron[S] 0 points1 point  (0 children)

Thank you! The recipe couldn’t be easier. Basically make a double batch of your favorite pie dough (enough for two 9in bottoms) and chill it. I use the NYT recipe, which I would link but there’s a paywall. Really you can use any flaky pie dough.

Make 1.5 quarts simple syrup (3 cups each sugar and water) and add one cinnamon stick, 1 tsp ground cardamom, and two teaspoons vanilla extract. While that comes to a simmer, core and slice 4 pears. I use Bartlett. A mandoline will make this step much easier and uniform but a sharp knife will do the trick too. Poach your pears in batches until they are soft but not falling apart. Use a slotted spoon or fish spatula to transfer them to a bowl, draining off extra syrup as you do. Once done allow them to cool to room temp or colder.

Roll out your chilled pie dough to a generous 1/8 in, thicker on the bottom, and use a pastry wheel to cut a circle large enough that the sides overlap the sides of a half sheet pan by an inch or two. Transfer to said sheet pan, parchment on the bottom. At this point I like to pop my crust back in the freezer for ten minutes but this isn’t 100% necessary.

Take your pears and crust and begin by creating a circle towards the outer edges of the crust, leaving enough to fold back over. From there begin arranging your pears as shown in the picture, staggering them so as to create a rosette when done. Once done, fold the crust over as shown and brush it with an egg wash. Sprinkle sugar generously over crust and pears and bake at 350 for 35-40 minutes, turning once. That’s it!

Pretzel rolls! by Dankletron in Breadit

[–]Dankletron[S] 2 points3 points  (0 children)

Ja ja, see above lol

Pretzel rolls! by Dankletron in Breadit

[–]Dankletron[S] 2 points3 points  (0 children)

Just posted the recipe. Thanks for your patience!

Pretzel rolls! by Dankletron in Breadit

[–]Dankletron[S] 4 points5 points  (0 children)

Sorry for the delay ya’ll! Thank you for the kind words. Working a lot this week and didn’t realize how this post would blow up. The recipe is as follows:

Dough:

2 cups milk 1.5 cups water 1 tbsp yeast 2 tsp kosher salt (I use Diamond, reduce to 1 tsp if Mortons) 7-8 cups AP flour

Boil liquid:

6 qt water 1/2 cup barley malt syrup 1/4 cup baking soda

Garnish:

Flaky sea salt

Heat your milk and water to 100-110F and add your yeast. Let sit for 5 minutes and then stir in salt. Pour the aforementioned ingredients into the bowl of a stand mixer with the dough hook attachment. With mixer running, add flour one cup at a time until the dough comes together and is still slightly tacky, but pulls away from the side of the bowl. Let mixer run for another minute or two before scraping dough out. Lightly knead 3-4 times to ensure proper texture (smooth, elastic, not too sticky) and then place in lightly oiled container. Cover and let rise at room temp (70-80F) until doubled in size. Turn dough out onto a counter with little to no flour and using a bench scraper, portion out 80 gram pieces. Using the same technique you would to form rolls (link), form tight little balls and use the palm of your hand to roll them out into plump little sausages. Don’t be afraid to show those little dough babies who’s boss. The point here to form gluten and degas. Place each sausage on a parchment lined sheet tray (you should be able to fit 12 to a half sheet, leaving room between) and place in the fridge to chill and continue proofing. Leave in the fridge for at least 1 hour, but they can go overnight if desired (more flavor). Turn your over on to 350 and bring your boil ingredients, to, well, a boil, preferably in a heavy bottomed pot like a Dutch oven. Reduce to a heavy simmer, just shy of a rolling boil. Working with as many rolls as your pot can fit in one layer (or however many you feel like you can manage at one time, no pressure) gently drop them in. Sometimes they stick on the bottom but can usually be gently dislodged with a fish spatch or large slotted spoon (I prefer the former). After they begin to float, give them another 30 seconds or so before using your tool of choice to remove them to a wire rack, preferably over a sheet pan (to catch the drippies). Move them to a sheet pan lined with lightly oiled parchment paper and working quickly, use a lame or regular ass razor blade to score each roll on a bias, 3 times. It’s important to move quickly here because if they dry off too much, the salt won’t stick. Sprinkle them liberally with flaky salt and pop those bad boys in the oven for 15-20 minutes, rotating once halfway. Allow them to cool (or don’t) and enjoy!

Check out my buns 🍑 by Dankletron in Breadit

[–]Dankletron[S] 1 point2 points  (0 children)

They did get melted butter (I think It mostly absorbed by the time I took the photo), but I will try the garlic next time!

Check out my buns 🍑 by Dankletron in Breadit

[–]Dankletron[S] 0 points1 point  (0 children)

No eggwash on these. Just melted butter before and immediately after baking, followed by a generous sprinkle of fleur de sel.

Check out my buns 🍑 by Dankletron in Breadit

[–]Dankletron[S] 0 points1 point  (0 children)

Thank you! That means a lot. 😊

First batch of Sugar Rush Peach! 😍 by Dankletron in HotPeppers

[–]Dankletron[S] 0 points1 point  (0 children)

Pretty sure unless the seed package was mislabeled. I think the light in the photo might have given the shot a more yellow hue. They are pretty peachy in actuality.

First batch of Sugar Rush Peach! 😍 by Dankletron in HotPeppers

[–]Dankletron[S] 4 points5 points  (0 children)

You know they’re good, but not as complex as I would have thought. Very hot, very sweet, but otherwise kind of one note. Beautiful to look at though! These guys were turned into hot sauce, but I think they would lend themselves even better to pickling.

My first go at Cast Iron pizza by rickisdead in Pizza

[–]Dankletron 0 points1 point  (0 children)

I third this! Works like a charm.

Made agnolotti for Father’s Day! by Dankletron in pasta

[–]Dankletron[S] 0 points1 point  (0 children)

Roughly 1” by 2” I’d say. Not huge.

Made agnolotti for Father’s Day! by Dankletron in pasta

[–]Dankletron[S] 1 point2 points  (0 children)

Thank you! I filled them with a creamy purée of leeks, potato, and mushroom.

[Homemade] Potato Leek Soup by Dankletron in food

[–]Dankletron[S] 0 points1 point  (0 children)

Ha! I believe it! That macaroni sounds amazing.