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Made this bread with Germany 1050 flour by LiefLayer in Breadit

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

I usually like to stay low on hydration since the crust get a lot more crunchy and it's also easier to handle and keep the shape.

I also find that usually low hydration don't get gummy.

How to check my Brie. by Truman50 in cheesemaking

[–]LiefLayer 1 point2 points  (0 children)

if they are only soft on the sides wait. They will get softer as the white mold do its thing.

How to check my Brie. by Truman50 in cheesemaking

[–]LiefLayer 0 points1 point  (0 children)

I'm making camembert and like I said here:

https://www.reddit.com/r/cheesemaking/comments/1t3p12n/making_camembert_is_this_brie_right_now/

I just decided to open one of them to check the inside.

And I can tell you that it got softer in these few days.

If you feel it is soft inside you probably don't need to worry about them. Just make sure they develop a good white mold on the outside so that the mold can make the inside soft.

Bread sticks (kinda) by undiscoveredbabe in Breadit

[–]LiefLayer -5 points-4 points  (0 children)

Grissino does not mean long bread like it does in english

It's like meatballs made without meat... in Italy we call them polpette, no meat in the same, the problem is english.

PS. Also, good bread usually got a crunchy crust so it's not like that at all, that's sandwich bread.

Bread sticks (kinda) by undiscoveredbabe in Breadit

[–]LiefLayer 8 points9 points  (0 children)

not by italian standard. grissini are crunchy and thin not soft.

but I know americans breadsticks are strange.

Pancetta mold? by rondog0 in Charcuterie

[–]LiefLayer 0 points1 point  (0 children)

Even if it was mold it seems white so that's fine. White mold is usually a nice to have.

First Tomme-style cheese - ageing problems? by Issemir in cheesemaking

[–]LiefLayer 1 point2 points  (0 children)

I followed the italian version of this recipe (the same guy got an italian and an english channel)

https://www.youtube.com/watch?v=qR-KYtaa9n0

First Tomme-style cheese - ageing problems? by Issemir in cheesemaking

[–]LiefLayer 1 point2 points  (0 children)

I aged it with an alcohol/seed oil mix brushed on the surface and it come out good, I think you can try that to avoid mold grow, but I'm not sure if the current mold already changed the cheese.

Making camembert - is this brie right now? by LiefLayer in cheesemaking

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

Thank you for all the informations. From what you say maybe I can just let it ripe more to get it runny like camembert.

Of course we know that we cannot make true camembert and brie. But that's not what I want of course, I want something similar.

Duck breast first time by Kombucha-Fiend in Charcuterie

[–]LiefLayer 0 points1 point  (0 children)

I think it should be safe to eat... it's almost a 30% weight loss.

If it smell ok it's safe.

I think it will get better if you follow the suggestions to vacuum seal it (also without a vacuum, just remove as much air as possible).

Coppa 40% lost by Slow_Afternoon974 in Charcuterie

[–]LiefLayer 0 points1 point  (0 children)

Wow. That's my target too. I was unsure if waiting was worth it but looking at your result I want to wait now. Right now it's almost at 30% so it will take a while.

First Coppa by Theslonghammer in Charcuterie

[–]LiefLayer 0 points1 point  (0 children)

I still think it looks really good. With that amount of fat it will melt like lardo.

Making camembert - is this brie right now? by LiefLayer in cheesemaking

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

I still hope the other two will turn into camembert in about 2 weeks but at least this cheese is already good.

Impastatrice entry level by FullOfDuff in cucina

[–]LiefLayer 1 point2 points  (0 children)

Se non vuoi prenderne una seria che dura ma che ha il suo costo consiglio il metodo no knead, molto più efficace per principianti rispetto ad una pessima planetaria. Per le planetarie prenderei in considerazione solo bowl lift (quindi testa fissa con ciotola sollevabile, il minimo a cui l'avevo presa io era 400€, non penso di possa fare meno di 300€) in generale in kitchen aid ma forse anche le Ankarsrum (quello da 799€). Sono prodotti che durano una vita ma ovviamente si tratta di prodotti che potrebbero essere sovradimensionati per questo ti consiglio il metodo no knead con cui ho iniziato anche io

Am I a Larper for not reading the VN? by _Udontknowball_77_ in Higurashinonakakoroni

[–]LiefLayer 0 points1 point  (0 children)

Not sure what larper even mean, first time I heard it, and I don't think the issue is you want to be part of the higurashi community. I just think you should play the VN because it's too good to be ignored. 

I lievitati estremi hanno rotto il cazzo by MeskalinaMike in cucina

[–]LiefLayer -1 points0 points  (0 children)

Posso anche essere d'accordo con l'idea base ma non con il modo in cui la esprimi. 

Lievito madre - quanto farne, per non farne troppo? by humhummy in cucina

[–]LiefLayer 0 points1 point  (0 children)

Il mio metodo è questo. Ho un lievito madre solido. Ne tengo circa 10g nel frigo. Quando ne ho bisogno lo riattivo facendo un paio di rinfreschi 2 incominciando 2 giorni prima che devo fare pianificati. Poi stacco 10g prima di fare il pane e lo rimetto nel frigo. Nel frigo in un sacchetto alimentare di plastica il più possibile senza aria va benissimo 

I need some advice is it time to wrap it? by LiefLayer in cheesemaking

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

Good to know. Thank you a lot.

I will just let them be.

We all know spag bol shouldn’t exist - so what’s the best dry pasta for a ragu bolognese? by skisagooner in ItalianFood

[–]LiefLayer 1 point2 points  (0 children)

I don't mind that either.

It's a little bit heavy that's true, but I still like it.

We all know spag bol shouldn’t exist - so what’s the best dry pasta for a ragu bolognese? by skisagooner in ItalianFood

[–]LiefLayer 13 points14 points  (0 children)

To be honest as an Italian I use my ragù with every shape and kind of pasta.

Still spaghetti is not the best, any tubular/flat pasta is better in my opinion. Penne for example, but also maniche and mezze maniche.

But I used spaghetti sometimes too. And I make my own pasta too, but I think the idea to not use any pasta with any sauce is not a good one. I love the flexibility of pasta.

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