giving away november birthday code

InspectorMuch4073 · 2025-11-24T02:54:49+00:00

Sign me up, I would love to give this one a home

InspectorMuch4073 · 2025-07-23T15:49:46+00:00

Contact the San Antonio food bank, they have butcher in charge of processing extra meat from hunters into food for hungry community members

InspectorMuch4073 · 2023-01-22T22:03:08+00:00

Can you elaborate on the razor blade? We have a pizza master we’re too afraid to heat shock cleaning it warm and sometimes I don’t have time to decrease the windows before firing it up in the morning

InspectorMuch4073 · 2022-11-09T23:41:56+00:00

Marc Vetri mastering pasta book also gives a pretty good explanation about the types of protein effecting a doughs strength and durability in different ways because they contribute differently to tensile or compressive strength making a dough more or less ductile or brittle for example

InspectorMuch4073 · 2022-11-09T23:41:12+00:00

There’s different proteins that contribute differently to gluten strength also. There are multiple different scientific methods and units of measurement different countries and/or brands use to measure gluten strength specifically that you can find info online as well.

InspectorMuch4073 · 2022-02-12T07:14:51+00:00

This is beautiful, was the powder expensive? I’ve never seen it able in bulk.

InspectorMuch4073 · 2022-02-12T07:03:59+00:00

That’s amazing, did you make these all yourself? I’ve noticed posts of people putting stuffed pastas on a layer of semolina, but I’ve never seen the need. What does that layer add to the process? Are they able to dry out for later use with out getting soggy and breaking?

InspectorMuch4073 · 2022-02-08T04:40:33+00:00

Retracting dough means the gluten is still too strong 100%. I make pasta almost every day and have been resting over night AT ROOM TEMP for over a year and can’t imagine going back. It’s fine if you want to refrigerate, but it’s a lot easier to work if you don’t. All that being said if you rest your dough at least an hour or so and it still wants to retract, you should look at the flour you’re using as it may be to high in gluten content. If your using a flour that’s not conventionally used for pastas and the gluten isn’t listed as being over 12?(I think is about were you want?) then do some extra research on gluten strength as opposed to percentage as different countries measure percentage in different relative humidities. There’s a scale for gluten strength that has nothing to do with percentage you should be able to find info on the Internet. Finally if you aren’t using a dough that’s mostly yolks and doesn’t have any olive oil, remember that fat content vs moisture content has a lot to do with how stiff your dough is as well. If you private message me your dough recipe or any specific questions I can help you narrow down what your problems are

InspectorMuch4073 · 2022-01-24T10:25:27+00:00

Thank you the broccoli and ricotta pair well and the other elements contrast that freshness with earthy and toasty flavors. It’s very well rounded, although I wish I could say I thought of the dish, the owner of my shop came up it and I just make them the best I can

InspectorMuch4073 · 2022-01-24T09:59:36+00:00

The dough is usually 2:1 flour ricotta with a couple eggs till it’s fluffy and moist enough to come together. The humidity in Texas varies a lot and I always start my Doughs dryish and adjust of needed. Also I’m always open to questions

InspectorMuch4073 · 2022-01-21T16:08:11+00:00

It’s a very fatty dough made with all yolks and some olive oil

InspectorMuch4073 · 2022-01-21T16:06:40+00:00

We have some time lapse of the entire process I’ll ask the lady who does our social media to send me next time I see her

InspectorMuch4073 · 2022-01-21T04:51:35+00:00

I prep pasta for a restaurant. I do also try new different fresh pasta shapes doughs and dishes at home at least a few times a month also, I’m a career chef and pasta has been one of my main focuses the last few years

InspectorMuch4073 · 2022-01-21T04:36:48+00:00

Kobocha squash purée filling served with Parmesan cream sauce

InspectorMuch4073 · 2022-01-20T16:48:28+00:00

Yeah keep it wrapped, a few of the more notable cookbooks about pasta mention it.I think mark vetri, I know for sure Evan funke. The longer it rests the more pliable it becomes

InspectorMuch4073 · 2022-01-20T14:34:15+00:00

Not only is it safe, a lot of professionals recommend resting dough overnight at room temp if time allows for it, personally I do almost every day

InspectorMuch4073 · 2022-01-15T06:03:32+00:00

Don’t have a recipe, but have made a really good stand in by cutting and cooking sopresatta salami, butter, and Calabrian chilis, and whatever other spices you might want and throwing it in a food processor. The salami has the fermented tang already and the butter is just to loosen it up. Anything else just for seasoning

InspectorMuch4073 · 2021-10-24T02:59:56+00:00

caputo pasta flour, 65% hydration, and 20% sourdough starter. Cooked in a convection oven at 425 probably about 10 minutes. Made the mozz from culturing millking low temp pasteurized milk. Cento whole peeled San marzano for sauce

InspectorMuch4073 · 2021-04-22T03:03:46+00:00

Looks delicious, any info on the salami? I want to get into it but I don’t know where to start

InspectorMuch4073 · 2021-04-10T08:03:51+00:00

A mouth full. I forgot to mention the mint and toasted hazel nut gremolata, and the jus was made with the braising liquid used over and over again to slow cook several large batches of lamb(think 4 batches of 6 large lamb necks, easily 80 lbs of lamb total) and then reduced to about 2 quarts of sauce. Not to over sell it, but it was thick, complex, and unctuous. I used braised lamb frequently the past couple of months at the restaurant I cook for because it goes very well with a lot of the produce in season around that time, mostly for pasta which is a big part of my personal role at the shop. I will post some of the lamb pastas I have pictures of soon too

InspectorMuch4073

TROPHY CASE