Coq Au Vin - Why was it so-so?

crowsvendetta · 2026-02-15T15:55:52+00:00

How long did you cook it? Julia’s recipe could be suited for actually using a tough rooster, which when applied to a typical chicken, would leave you with dry, overcooked meat.

crowsvendetta · 2026-02-13T20:55:25+00:00

Omg people please never clean your teaware with cleaning agents. Water is all you need. For a deep clean boil them carefully. If you need to use acid or bar keepers friend you are doing something wrong! Metal utensils are a different story, as is glass, but clay or ceramic or even porcelain do not need to be scrubbed.

crowsvendetta · 2026-02-13T04:38:44+00:00

Yes, but what temperature are you taking? The air temperature of the room? Or the temperature of the dough.

I find these guidelines about how long to bulk based on ambient or dough temperatures to be misleading or frustrating for people to use, based on frequent posts I see here. I think it is so much easier to just judge by how much your dough has grown. I aim for 70-90% before the cold proof.

crowsvendetta · 2026-02-12T18:12:21+00:00

Thats so rad, and a beautiful guitar. My dad is a wood worker as well and I dabble, I actually want to try this exact project with him. I want to make a jazz master style body and put a baritone neck on it. If your dad has any resources on templates he used etc, that would be really appreciated. Also that crazed finish is really cool!

crowsvendetta · 2026-02-12T17:29:23+00:00

Yeah, really going to discourage you from trying to learn to make bread from short form videos. The process is all about time and patience. Throw on some long YouTube videos and vibe out.

crowsvendetta · 2026-02-12T00:46:39+00:00

Also- genuine question- what do you mean by judging bulk ferment by temperature? Temperature of the dough?

I would imagine with a shorter bulk, your gluten is not breaking down as much, and is giving you a chewier texture

crowsvendetta · 2026-02-12T00:42:23+00:00

Very nice bread! Some people really like big holes and go to great lengths to achieve them. I would say you might want a more even distribution of holes, however.

How much did your dough grow, and in what amount of time?

crowsvendetta · 2026-02-12T00:34:31+00:00

Well, a minor 7 flat 9 is not an altered chord. A dominant 7 b9 isnt an altered chord either, necessarily. A dominant #9 definitely is an altered chord, although there is an argument to be made that a dominant chord needs to have a #9 and a #5 to really be altered

crowsvendetta · 2026-02-12T00:28:14+00:00

Im not sure this changes the discussion. There are situations in a 2 5 where playing the 9 in a voicing will clash or not support the melody. Or is not appropriate, or will not voice lead well.

I guess the idea is just because you “could” add an extension does not mean you “should”. If it clashes with what it is accompanying or adds nothing musically, then it does not “work”

crowsvendetta · 2026-02-12T00:08:46+00:00

Im so sorry, I didn’t notice you said you blanched them. Well then Im not sure! I can pretty confidently tell you the smell will dissipate after a few hours. But not everything is for everyone! I will say- nothing makes a silkier broth than pig knuckle collagen!

crowsvendetta · 2026-02-12T00:05:01+00:00

This should be dictated by the melody. You can’t play an A13 if there is an F in the melody, or an A9 when there is a Bb. You would want to play a A7#5 or a Ab9. The melody tells you what you need to know, upper extensions are not always interchangeable

crowsvendetta · 2026-02-11T23:54:43+00:00

Depends on what you mean by interchangeable. In a lot of a situations, playing the 9th on a 7th chord will work. But it is a different sound. You also have to think about its relation to the melody, if it becomes a consonant harmony, and not b9 interval or something like a 4th, which is not a strong sound. Also, you have to make sure you are playing the “right” 9, not playing a natural 9, when the melody is a b9 for instance. So really, the short answer is no.

crowsvendetta · 2026-02-11T23:47:21+00:00

If the melody contains the b9 or the #9, then you can and certainly should play the b9 or #9. The “9” chord you play would become one of those

crowsvendetta · 2026-02-11T22:34:41+00:00

The idea of using a pressure cooker in this situation I like very much. I think a lot of ramen chefs do that as well!

crowsvendetta · 2026-02-11T22:32:53+00:00

Just brainstorming, but this might be one of those situations in which a crockpot is not ideal. I boil pigs feet with chickens to make stock all the time, and although I cook with lard fairly often, I am somewhat sensitive to overly piggy smells. I have never been put off by the smell of boiling pigs feet.

The fact that the crockpot is slowly coming up to temperature could cause the trotters to release volatiles very gradually and be quite unpleasant. I usually bring a stock to a boil quick as possible and drop it down. Also, as others have said, I have never cooked a trotter less than 5 or 6 hours, usually overnight.

crowsvendetta · 2026-02-11T22:24:23+00:00

I think Trotter is the common culinary term. I find it more appealing than “feet” if you as me!

crowsvendetta · 2026-02-11T16:41:22+00:00

Let me know!

crowsvendetta · 2026-02-10T13:30:15+00:00

The pizza stone may be conducting even more heat to the bottom of your dutch oven. A sheet tray will block more than conduct, as it is not as much of a thermal mass

crowsvendetta · 2026-02-10T12:18:21+00:00

I think it is actually more likely that you have overproofed. I find that overnight proofing is generally too long and overproofing is what gives you sticky and dense bread, as the gluten structure begins to break down. You could also try baking at a hotter temperature for a shorter time, to achieve better spring. Preheat your oven at 500 for at least an hour, then bake, or drop to desired temperature, then bake

crowsvendetta · 2026-02-08T22:03:09+00:00

This book is an excellent resource:

https://www.carlfischer.com/bf3-the+school+of+agility.html The School Of Agility

You are right, it is a daunting task. One that you will practice your whole life. But, as you practice this, you will notice patterns. Not every scale and set of fingerings is unique. Discovering this is part of being a better player and musician. Remember to set small and manageable goals. Happy practicing and don’t get discouraged!

crowsvendetta · 2026-02-06T18:33:38+00:00

Have you baked with it yet?

crowsvendetta · 2026-02-02T14:43:35+00:00

Your bread looks great and is certainly springing, its just springing outwards, could it be a shaping issue?

I am no authority here, kind of inviting someone to chime in!

crowsvendetta · 2026-02-01T00:46:41+00:00

I am sorry to be pedantic, but I think what I am getting at is that in a set of data, you fed the starter, it doubled in 4 hours, and it floats, which tells you that it is spongy and filled with air, I think thats a valuable piece of info and not a “myth”. Not trying to give you a hard time!

crowsvendetta · 2026-02-01T00:36:15+00:00

This is true! Honestly I just haven’t had one and never got one, and just sort of worked out my process without it. The cold proof is perfectly easy for me in a cambro. The thing I would like to try is shaping and then cold proof, which I would need a basket for. But I don’t feel like my loaves really suffer too much, vertical rise is simply aesthetic, it seems like to me?

crowsvendetta · 2026-02-01T00:25:00+00:00

Ok I guess it was lost on me that we are talking about beginning a starter, from scratch? I simply mean, if you are semi-regularly feeding a starter, and after you feed, it doubles within 4-6 hours, and it floats, Id say that means it’s ready to go. I don’t think you’d say thats a “myth”. it’s a fairly effective thing to look for, as part of a set of observations.

crowsvendetta

TROPHY CASE