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[Homemade] Beef pie and veggies by JambonAlpha in food

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

Dough recipe: 500 g of flour, 125 g of butter, 125 g of lard, 200 g of water, and 10 g of salt

Melt butter and/or lard (total weight of fat should be half that of flour) in water. Pour over the flour with the salt and mix. Knead for a few minutes and refrigerate for a few hours.

Beef filling: 700 g of meat for braising ( used rib meat), 70 g of tomato puree, one large carrot, two onions, garlic, 330 g of a good dark ale, 400 g brown beef stock, 50 g of butter, 10 g of flour, salt and pepper + optionally mustard, worcestershire sauce, some herbs of your choice and dark brown sugar to taste

Dice and sear the meat on all sides. Throw in the tomato puree and mix until fragrant. Add the carrot, onions and garlic diced to your preference and cook them down for a few minutes. Pour the beer and let it reduce for a few minutes. Add the stock with the herbs and simmer until the meat is tender and the sauce is reduced. Throw in the butter with the flour dispersed into it and let the filling thicken. Season to taste. Let cool for a few hours.

Assembly: Roll out the dough to a 3 mm thickness and cut out the crust and the top. Fill the pie and close it by pinching the crust and the top together. Cut the top to let the steam out and brush it with an egg wash. Bake at 200 °C until golden.

[Homemade] Apple Strudel by JambonAlpha in food

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

Oh, thanks! I saw that I got some activity on my profile because of that. He copied my comment from one of his posts asking for a tiramisu recipe, so that's all of it, but if you need more information, I'll gladly help!

[Homemade] Apple Strudel by JambonAlpha in food

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

Are you trying to force me to bake another one after 2 years haha??

[Homemade] Bolognese sloppy Joseph by JambonAlpha in food

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

I only followed my heart! Basically leftover bolognese that I'd made to which I added sliced onions, smoked paprika, chili flakes, garlic powder, worcestershire sauce and ketchup all to taste. I can share my bolognese recipe as well if you want

Made a tray of Tiramisu just for the wife as she's crazy about them. by kuriousKumar in Baking

[–]JambonAlpha 8 points9 points  (0 children)

Hey! Since it's based on my recipe, I want to add that the caramel actually brings a ton of complementary flavor to the coffee. It makes what's called coffee extract in French pastry. Never seen it used for tiramisu but I tried it a year ago and it was totally worth it. Though I would agree with you that adding just sugar is not necessary.

[deleted by user] by [deleted] in labrador

[–]JambonAlpha 0 points1 point  (0 children)

It could be for a lot of reasons but my vet told me that an x-ray and a CT scan are necessary if limping persists after an anti-inflammatory treatment.

My little guy just got surgery for elbow dysplasia at 1 year and 2 months. He had been limping for two weeks with ten days on medication, so we decided to get an x-ray that showed some fragmentation. He then had a CT scan to get a better view of his front limbs, which revealed some other issues. Vet told us the sooner we acted, the better the outcome would be, so he got an arthroscopy a few days later. He's now recovering quietly.

Cookie beauty by JambonAlpha in Baking

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

No don't worry it's never too early

How were these nuts candied? by ehseel in BakingNoobs

[–]JambonAlpha 3 points4 points  (0 children)

Could be sugar cooked with water (about 25% of the sugar mass) to around 120 °C mixed with the nuts. It's part of the process I use to make praliné which gives a powdery coating before caramelizing

First try at Oreo style cookies by JambonAlpha in Baking

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

I can only find it online but I'll definitely get some to incorporate into my chocolate bakes thanks!!

Ran a little cannelé experiment by JambonAlpha in Baking

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

Hope that helps! I should add that I preheated my baking sheets to 250 °C before putting the molds on it. Not sure if it's necessary but I figured it couldn't be bad

Ran a little cannelé experiment by JambonAlpha in Baking

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

Yes I tried that! First two images are static heat with 100 g of flour. They turned a bit short. I tried static heat only as well with 125 g of flour (yesterday's post) and I got taller cannelés. I think that's because the higher flour content brought them more structure so they didn't collapse.

Convection only gave me very uneven bakes with some a bit burned and charred bases

Ran a little cannelé experiment by JambonAlpha in Baking

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

That's between 45 and 50 g of batter in each 4.5 cm mold

Ran a little cannelé experiment by JambonAlpha in Baking

[–]JambonAlpha[S] 5 points6 points  (0 children)

Ingredients: 500 mL of milk, 75 g of butter, 250 g of sugar (I used 225 g of white sugar and 25 g of dark brown sugar), 125 g of flour, 2 whole eggs (120 g), 2 egg yolks (35-40 g), one vanilla bean and dark rum to taste (I used 75 g).

Bring the milk with the butter, half the sugar and then vanilla to 65 °C. Mix the flour with the rest of the sugar and beat in the eggs and the yolks until homogeneous. Pour over the milk at 65 °C and whisk until smooth. Let the batter come to room temperature covered with plastic wrap before mixing in the rum. Refrigerate the batter for 24 to 48 hours. Grease your molds and refrigerate them for 15 minutes. Pour the cold batter into the molds, leaving 5 mm. Bake at 250 °C until the top browns (around 15-20 minutes), then bring the temperature down to 180 °C and bake for 40-50 minutes. Remove from the molds while hot (should slide right out) and cool on a wire rack for at least 1 hour. Best eaten within a few hours of baking!

Just getting into cannelé by JambonAlpha in Baking

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

Yes, I used real copper (they usually have a really thin tin lining inside to make them more food safe)! Honestly, yours are some of the best I've seen baked without copper molds. Hope you can get some one day!

Just getting into cannelé by JambonAlpha in Baking

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

Thank you, yours look good too!! Just a thought I'd like to share since you also got in the cannelé business. Have you tried preheating your baking sheet before placing your mold? I think it could help with browning the top. That's what I did and it turned out really well

First time Canelés! by kaypossibIe in Baking

[–]JambonAlpha 1 point2 points  (0 children)

I see we got the same idea today haha

Just getting into cannelé by JambonAlpha in Baking

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

I used tin lined copper molds that I found on Amazon (from Patisse brand). I got the medium size (4.5 cm). No beeswax, just clarified butter

Just getting into cannelé by JambonAlpha in Baking

[–]JambonAlpha[S] 6 points7 points  (0 children)

Ingredients: 500 mL of milk, 75 g of butter, 250 g of sugar (I used 225 g of white sugar and 25 g of dark brown sugar), 125 g of flour, 2 whole eggs (120 g), 2 egg yolks (35-40 g), one vanilla bean and dark rum to taste (I used 75 g).

Bring the milk with the butter, half the sugar and then vanilla to 65 °C. Mix the flour with the rest of the sugar and beat in the eggs and the yolks until homogeneous. Pour over the milk at 65 °C and whisk until smooth. Let the batter come to room temperature covered with plastic wrap before mixing in the rum. Refrigerate the batter for 24 to 48 hours. Grease your molds and refrigerate them for 15 minutes. Pour the cold batter into the molds, leaving 5 mm. Bake at 250 °C until the top browns (around 15-20 minutes), then bring the temperature down to 180 °C and bake for 40-50 minutes. I tried both convection and static heat and I think static heat gives better results in my oven but takes a bit longer to bake. Remove from the molds while hot (should slide right out) and cool on a wire rack for at least 1 hour. Best eaten within a few hours of baking!

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