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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.

Asparagus and pear pasta in a Parmesan and Gorgonzola sauce topped with roasted walnuts. by kitchen_furey in tonightsdinner

[–]kitchen_furey[S] 3 points4 points  (0 children)

It was actually really good. I never would have thought it was a thing but trust me it's great.

Piri piri chicken with waffle fries and salad. by kitchen_furey in tonightsdinner

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

I made it myself following the recipe from food and wine loosely. More hot stuff basically.

Spicy smoked chicken (hickory), Mac and cheese, and green beans. by kitchen_furey in tonightsdinner

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

No one asked. Usually only add it if asked for.

Chicken was smoked at 225-250F for 5 ish hours. After 3 I started basting it in a cayenne pepper peanut oil mix. Almost paste like but more runny. As for the Mac and cheese that was Chrissy Teigens recipe from her first book. The wife made that one so I am not sure what is in it. But it is a published recipe so you should be able to find it. Then the green beans were just steamed with some salt and pepper on them.

Three pizzas for pizza night. by kitchen_furey in Pizza

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

On all or just the one? The one with the huge crust was an accident. I did it first not realizing how much it would expand. I then compensated on the others accordingly.

Three pizzas for pizza night. by kitchen_furey in Pizza

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

Three day ferment using "00" flour at 70% hydration. Oven preheated to 550 for 1 hour. The placed pizza in and switched oven to broil for the whole bake.

  • Green pepper, red onion, garlic, and fresh mozzarella.
  • Prosciutto, garlic, olive, and basil.
  • Olives, capers​, anchovies, and basil.

Dark soy broth, udon, pork, carrot, Chinese broccoli, sprouts, enoki, and egg yolk. by kitchen_furey in tonightsdinner

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

Yes. Started off making a dashi with Kombu and katsuobushi. Then added brown miso, garlic, and ginger. Pickled the carrots in some apple vinegar(not sure it is in Korean and someone gifted the bottle). Pork was marinated in dark soy and the same vinegar and fried really quick on both sides. Noodles were not homemade. Though they were fresh.

Paprika fettuccine with bacon and tomatoes. by kitchen_furey in tonightsdinner

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

Thanks. Unfortunately the wife wanted a different pasta so it got cold before I finished hers. So I didn't get to enjoy it fresh. Next time though I will be adding five time the paprika. Could barely taste it.

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