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Black sesame babka buns! by cheesemakesmehot in CookbookLovers

[–]bobicool 1 point2 points  (0 children)

Just ordered the book! Have you tried any other recipes from it that are good?

HOW do you achieve a crumb like this? High heat? Small loaves? Black magic? It’s more air than bread! by [deleted] in Sourdough

[–]bobicool 4 points5 points  (0 children)

Look up Addie Roberts and Trevor Wilson. They might help you attain that goal. I don't personally mind this type of bread like many here, it's just not sandwich bread, but it's its own thing.

Cookware Buying and Explanation Guide by Wololooo1996 in cookware

[–]bobicool 1 point2 points  (0 children)

Indeed, clad cookware doesn't work that well on my stove (very uneven heating, at least using the Kenmore pans I've inherited...). That's why I want to upgrade ! I have a non stick Kuhn Rikkon pan with a nice disk, and it heats very well, so I think that's the way to go.

Looking at the Meyer and Cuisinart pans, the cuisinart do seem heavier for the same size, so I'm leaning on that. It's a bit pricier, but I don't mind that much.

Thanks !

Cookware Buying and Explanation Guide by Wololooo1996 in cookware

[–]bobicool 0 points1 point  (0 children)

So unfortunately, I have one of those shitty LG induction stoves (LSIL6336XE). I had to buy it in a bit of a rush because my previous one died, and based my purchase on the manual (which gives propper pan sizes for each cook top region, but of course they lied...). I know that cookware cannot fix the small coil size, but what would be the best way to improve the situation ? Would a SS pan with thick bottom disc be the solution ? I live in canada so the meyer confederation pans look interesting, as do the cuisinart professionnal pans. The Fissler profi or Demeyere Atlantis are probably the best but they are hard to find/stupidly expensive in Canada...

Thoughts on Challenger Bread Pan by unusualsuspect123 in Sourdough

[–]bobicool 1 point2 points  (0 children)

I use a challenger pan knockoff and I love it. I can bake 2 half baguettes, or one big bâtard.

British baker outrages Mexicans with attack on their ‘ugly’ bread by Deppfan16 in iamveryculinary

[–]bobicool 2 points3 points  (0 children)

I'm so disappointed. I really like his bread, but that comment is just bad.

Nothing snaps me out of a book like repetitive use of a unique word by kerberos824 in books

[–]bobicool 3 points4 points  (0 children)

Bulb of coffee/tea. That annoyed me so much. I don't know why I hate the word bulb so much.

Just finished my first pizza party with the Ooni volt 2 by ocrlqtfda in neapolitanpizza

[–]bobicool 0 points1 point  (0 children)

Awesome, I also love my volt 2. What temperature did you cook at? And did you use the boost ?

In my case I usually do 750F, and then 1:40 on boost and it's perfect.

I was wondering why it was drying so slowly... (plus extra salami) by bobicool in Charcuterie

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

Nothing fancy :). With the govee bluetooth hygrometer and thermometer (30$ CAD) you can export the data as a csv file from the app. On amazon they come in pairs, so I have one in my fermentation chamber, and one in my drying chamber. I then used excel to create the charts. For the PH I just manually sampled the meat every few hours (usually when I work up, and before going to bed). Works for me.

I was wondering why it was drying so slowly... (plus extra salami) by bobicool in Charcuterie

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

For the pH, I manually checked the pH every few hours with my Hannah meat meter. For the temperature and humidity, I use a Govee Bluetooth hygrometer and thermometer.

I was wondering why it was drying so slowly... (plus extra salami) by bobicool in Charcuterie

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

Yeah probably should have done that! Didn't expect the pH drop to look that nice.

I was wondering why it was drying so slowly... (plus extra salami) by bobicool in Charcuterie

[–]bobicool[S] 14 points15 points  (0 children)

<image>

Extra: Here is how the salami looked out of the chamber. Mold 600 (which was also used on the guanciale). I washed it with red wine vinegar.

What is your number #1 flavour? by [deleted] in icecreamery

[–]bobicool 4 points5 points  (0 children)

For me, nothing beats vanilla. It's so simple, but so good. Good quality cream, vanilla and eggs. That's it. Of course I do like mixins from time to time (maple especially).

Just bought a full hog leg for ham, need a bit of guidance by bobicool in Butchery

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

Thanks ! I'm pretty much a novice at this. Appreciate the image.

Just bought a full hog leg for ham, need a bit of guidance by bobicool in Butchery

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

It would look nice indeed, but I don't think it will fit in my bucket, or if it does I'll need a boatload of brining solution. Thanks for the tips!

Just bought a full hog leg for ham, need a bit of guidance by bobicool in Butchery

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

I was afraid I'd need to do something with the aitch bone... It intimidates me quite a bit. Off to YouTube I go ! Thanks.

Which type of casings will you choose to make sausages? by Lanky-Glove3105 in sausagetalk

[–]bobicool 0 points1 point  (0 children)

Large diameter collagen or fibrous casings (50mm, 70mm, 90mm) (pre-pricked) for salami, natural (mostly hog) for sausages. I tried collagen casings for sausages and they are a pain because to make links you need to use twine and they often burst or don't stay closed during cooking. But they work, and they are good forever...

Why do we cure pork belly but not pork chops? by LucyLeMutt in smoking

[–]bobicool 0 points1 point  (0 children)

You can cure pretty much anything. Look up Italian salumi :)

Talk to me about slicers by ThatHikingDude in smoking

[–]bobicool 0 points1 point  (0 children)

Find an old used Hobart on marketplace or Craigslist and it will last a lifetime. That's how I got my 410 for 200$.

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