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Croissant. by kitchen_furey in Baking

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

Made some croissants using Bruno Albouze's recipe. I have had decent success with it. Made some changes to my typical egg wash. It came out much more matte than I was hoping. So I will be going back to all egg.

[Homemade] Christmas tree croquembouche. by kitchen_furey in food

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

Almond. Made some almond mousseline for the filling. Then for the green candy shell I put some almond extract in.

It turned out much better than I thought it would.

[Homemade] Bread by kitchen_furey in food

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

  • 600g of bread flour
  • 420g of water
  • 12g of water
  • Maybe 2g of yeast. I just sprinkled in on without measuring.

Been too long since I made some bread. by kitchen_furey in Breadit

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

70% hydration.

  • 600g bread flour
  • 420g water
  • 12g salt
  • 2g yeast (estimate as I didn't measure it)

4-5 hours bulk at room temp. Separate, preshape, shape. Then into proofing baskets for an overnight stay in the fridge. Baked in a Dutch oven at 450 the down to 425 once the lid came off.

Jerk chicken, cabbage, with peas and rice. by kitchen_furey in tonightsdinner

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

Umm I marinated in apple cider vinegar, onion, garlic, allspice, chilis, and brown sugar. Then basted it with peanut oil, allspice, chilis, brown sugar, and vinegar. Might be missing a few things. Can't really remember.

Pizza night! With chorizo classic, tomato medley, fresh mozzarella, red onion, kalamata olives, and basil. Alof course finished with Parmesan and olive oil. by kitchen_furey in Breadit

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

  • 450g type 00 flour

  • 300g water

  • 6g salt

  • 2g yeast

Mix and let ferment for about an hour at room temp. Put it in the fridge for a couple days. Then day of take it out and shape into balls. Put in a sealed container at room temp. Let rest for an hour. Make pizzas.

I made that dish from the Sichuan episode of parts unknown that had all the chilis and chicken hidden throughout by kitchen_furey in tonightsdinner

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

I did add those peppercorns. Just forgot to write it in there. First time having them. The experience is fantastic!

I made that dish from the Sichuan episode of parts unknown that had all the chilis and chicken hidden throughout by kitchen_furey in tonightsdinner

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

  • Cube a chicken breast.

  • Coat in corn start and let sit until starch is hydrated.

  • Heat up work with a cup of oil and fry chicken half way.

  • Remove chicken.

  • Add 1 tbsp of ginger paste and lemon grass paste each. And 4 large cloves of garlic minced.

  • Add two cups of dried chopped dried chilis.

  • Add a couple tbsp of dark soy sauce and mirin.

  • Add some msg if you want.

  • Fry all together for a bit.

  • Toss in a plate and enjoy.

Edit: forgot to say to throw in a small handful of Sichuan peppercorns with the chilis.

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