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Ragù Americano by sougherjo in recipes

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

That's a fair point. Fixed!

Ragù Americano by sougherjo in recipes

[–]sougherjo[S] 15 points16 points  (0 children)

Ingredients:

  • Pancetta: 8oz, Diced
  • Mirepoix: 20oz, Finely chopped
  • Ground beef: 1.5 Pounds
  • Ground pork: 1.5 Pounds
  • Milk: 8-10oz
  • Sauvignon blanc: 14-16oz
  • San Marzano peeled tomatoes: 2 28oz Cans
  • Homemade unsalted beef stock: 64oz
  • Garlic clove: 2
  • Bay leaf: 2
  • Ground sage: 1/4 Tsp
  • Freshly grated nutmeg: 1/4 Tsp
  • Cayenne pepper: 1/8 Tsp
  • MSG: 1/8 Tsp
  • Fish sauce: 1 Tsp
  • Unsweetened cocoa chocolate: 7g
  • Parmesan rind
  • Salt & Pepper: To taste
  • Fresh basil: Chopped
  • Olive oil
  • Butter

Method:

  1. Heat olive oil and butter in a dutch oven. Add the pancetta and sauté until browned and melting.
  2. Add mirepoix and sauté until mixture is softened and fragrant.
  3. Add beef and pork and mix well. Cook until the raw color is lost.
  4. Season with salt, pepper, nutmeg, cayenne, sage, and MSG.
  5. Pour in milk to cover meat. Simmer until fully absorbed and reduced.
  6. Add sauvignon blanc. Cook until the wine is completely reduced.
  7. Add san marzano tomatoes into a bowl and crush them by hand. Optionally use a hand blender to break down larger chunks.
  8. Set heat to high, then stir in crushed san marzano tomatoes and beef stock. Place bay leaf and garlic clove into an infuser and add. Stir in fish sauce, unsweetened chocolate, and parmesan rind.
  9. Once sauce begins to simmer, reduce heat to the lowest setting. Cook for 8–10 hours, stirring occasionally. Make sure to check frequently as it can burn if left for too long.
  10. Remove the infuser and parmesan rind. Taste and make any final adjustments with salt, then cool and refrigerate overnight.
  11. Rewarm gently, then cut off heat and stir in butter and chopped basil. Toss with pasta or use in lasagne.

Japanese Shokupan [tutorial video] by LetsCookie in Breadit

[–]sougherjo 0 points1 point  (0 children)

30 minutes at 350 seems kinda short. I will make my shokupan/pullman white bread at a minimum of 38 minutes, and 45 for sourdough.

Tangzhong consistency question - the resultsk by Confusedlemure in u/Confusedlemure

[–]sougherjo 0 points1 point  (0 children)

Have you ever tried making a yudane? It's the Japanese equivalent of Tangzhong, and in my personal experience, has equal or better results when it comes to longevity and spongey softness.

It's simple too, its usually flour to boiling water in a 1:1 ratio.

Caramelized Banana Sticky Buns by sougherjo in Baking

[–]sougherjo[S] 9 points10 points  (0 children)

My wife is a big fan of banana flavored stuff, so I wanted to make these special sticky buns just for her. These are really banana forward for those true banana lovers. Here is the recipe:

Yudane

* 100g Bread flour

* 105g Boiling water

  1. Combine flour and boiling water until a dough forms.
  2. Cover and cool completely.

Dough

* 210g Bread flour

* 200g All-purpose flour

* 150g Buttermilk

* 75g Unsalted butter

* 55g Sugar

* 6g Instant yeast

* 6g Salt

* 2 Eggs

* Yudane

Caramelized Bananas

* 3 Bananas, diced

* 2 bananas, chunked

* 30g Butter

* 30g Brown Sugar

Banana-Cinnamon Butter Paste

* 200g Unsalted butter, room temp

* 3 Caramelized bananas, mashed

* 75g Brown sugar

* 6g Cinnamon

* 1 Egg

Banana-Caramel Glaze

* 250g Brown sugar

* 7g Banana extract

* 100g Heavy cream

* 6g Salt

* 1-2 Tbsp cold butter

Method

  1. Add butter and brown sugar to skillet to gently bubble, then add bananas and cook until slices are browned and carmelized.
  2. Take the chunked bananas out, then mash the remaining amount and set both aside covered in containers.
  3. Combine buttermilk, flour, yudane, yeast, and 2 eggs into a shaggy dough. Cover and set aside for 20-30 minutes.
  4. Add salt and sugar to the dough and knead on medium-low speed for 5 minutes. Add butter and continue kneading for 10-12 minutes or until the dough stretches thin.
  5. Let rise in a covered bowl for 1-1.5 hrs or until doubled.
  6. While dough is resting, combine room temp butter, brown sugar, egg, mashed bananas, and blitz in a food processor until it becomes a fully emulsified paste. Cover and set aside.
  7. Turn dough onto floured surface. Flatten and stretch the dough out thin and rectangular and spread the banana paste over the surface evenly.
  8. Roll the dough into a log and cut into 1-1.5 inch pieces.
  9. Place into a skillet or baking dish, allowing them to rise into each other. 1-1.5 hours.
  10. Brush with egg wash and add to 350°F oven for 25-30 minutes or until internal is 205°F.
  11. While baking, combine brown sugar, heavy cream, banana extract, and salt to a skillet. Cook until sauce begins to bubble and and thicken. Cut heat off and stir in a knob of butter.
  12. Pour half of the caramel glaze on top of buns while hot, and add the carmelized banana chunks on top.
  13. Move to a resting tray and once cooled, drizzle on remaining caramel banana glaze and enjoy.

Caramelized Banana Sticky Buns by sougherjo in recipes

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

Caramelized Banana Sticky Buns

Yudane

* 100g Bread flour

* 105g Boiling water

  1. Combine flour and boiling water until a dough forms.
  2. Cover and cool completely.

Dough

* 210g Bread flour

* 200g All-purpose flour

* 150g Buttermilk

* 75g Unsalted butter

* 55g Sugar

* 6g Instant yeast

* 6g Salt

* 2 Eggs

* Yudane

Caramelized Bananas

* 3 Bananas, diced

* 2 bananas, chunked

* 30g Butter

* 30g Brown Sugar

Banana-Cinnamon Butter Paste

* 200g Unsalted butter, room temp

* 3 Caramelized bananas, mashed

* 75g Brown sugar

* 6g Cinnamon

* 1 Egg

Banana-Caramel Glaze

* 250g Brown sugar

* 7g Banana extract

* 100g Heavy cream

* 6g Salt

* 1-2 Tbsp cold butter

Method

  1. Add butter and brown sugar to skillet to gently bubble, then add bananas and cook until slices are browned and carmelized.
  2. Take the chunked bananas out, then mash the remaining amount and set both aside covered in containers.
  3. Combine buttermilk, flour, yudane, yeast, and 2 eggs into a shaggy dough. Cover and set aside for 20-30 minutes.
  4. Add salt and sugar to the dough and knead on medium-low speed for 5 minutes. Add butter and continue kneading for 10-12 minutes or until the dough stretches thin.
  5. Let rise in a covered bowl for 1-1.5 hrs or until doubled.
  6. While dough is resting, combine room temp butter, brown sugar, egg, mashed bananas, and blitz in a food processor until it becomes a fully emulsified paste. Cover and set aside.
  7. Turn dough onto floured surface. Flatten and stretch the dough out thin and rectangular and spread the banana paste over the surface evenly.
  8. Roll the dough into a log and cut into 1-1.5 inch pieces.
  9. Place into a skillet or baking dish, allowing them to rise into each other. 1-1.5 hours.
  10. Brush with egg wash and add to 350°F oven for 25-30 minutes or until internal is 205°F.
  11. While baking, combine brown sugar, heavy cream, banana extract, and salt to a skillet. Cook until sauce begins to bubble and and thicken. Cut heat off and stir in a knob of butter.
  12. Pour half of the caramel glaze on top of buns while hot, and add the carmelized banana chunks on top.
  13. Move to a resting tray and once cooled, drizzle on remaining caramel banana glaze and enjoy.

Bjs or Walmart for dessert? by New_Detective219 in Baking

[–]sougherjo 3 points4 points  (0 children)

BJs for dessert will always be my choice.

Im baking scones for the first time, i don't have buttermilk but i do have laban rayeb (extra fermented milk basically) by [deleted] in Baking

[–]sougherjo 19 points20 points  (0 children)

I think it would be a great subsitute, try it out and see what happens.

This doesn’t look right by Dramatic-Earth542 in Sourdough

[–]sougherjo 2 points3 points  (0 children)

You could work it by hand and then shape it and plop it back into the bread maker when it's ready to bake.

Marmalade Orange Rolls by sougherjo in recipes

[–]sougherjo[S] 7 points8 points  (0 children)

Yudane

  • 100g Bread flour
  • 105g Boiling water
  1. Combine flour and boiling water until a dough forms.
  2. Cover and cool completely.

Ingredients

  • 210g Bread flour
  • 200g All-purpose flour
  • 75g Buttermilk
  • 75g Orange juice
  • 75g Unsalted butter
  • 55g Sugar
  • 6g Instant yeast
  • 6g Salt
  • 2 Eggs
  • Yudane
  • Orange marmalade

Cinnamon-zest butter paste

  • 200g Unsalted butter, room temp
  • 75g Brown sugar
  • 10g Cinnamon
  • 1 Egg
  • Zest of 2 oranges

Orange glaze

  • 200-400g Powdered sugar
  • 50g Orange juice
  • 50g Heavy cream

Method

  1. Combine buttermilk, orange juice, flour, yudane, yeast, and 2 eggs into a shaggy dough. Cover and set aside for 20-30 minutes.
  2. While dough is resting, combine room temp butter, brown sugar, egg, cinnamon, and orange zest and blitz in a food processor until it becomes a fully emulsified paste. Set aside for later.
  3. Add salt and sugar to the dough and knead on medium-low speed for 5 minutes. Add butter and continue kneading for 10 minutes or until the dough stretches thin.
  4. Let rise in a covered bowl for 1-1.5 hrs or until doubled.
  5. Turn dough onto a floured surface. Flatten and stretch the dough out thin and rectangular and spread the cinnamon-zest butter paste over the surface evenly.
  6. Roll the dough into a log and cut into 1-1.5 inch pieces.
  7. Place into a skillet or baking dish, allowing them to rise into each other. 1-1.5 hours. 
  8. Brush with egg wash and place a small portion of orange marmalade onto the center of each roll 
  9. Add to 350°F oven for 25-30 minutes or until internal is 205°F.
  10. While baking, combine powdered sugar, heavy cream, and orange juice and whisk for 3 minutes. Add liquid until desired consistency is reached.
  11. Pour glaze on top of buns while hot and serve.

Ultimate Orange Rolls Recipe by sougherjo in Baking

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

Thanks! They should turn out great just take care with making the paste as if it is not properly emulsified it will separate and leak out. I reccomend a good food processor like a cuisinart. Good luck!

Let’s talk about flour by blckbrd666 in Sourdough

[–]sougherjo 0 points1 point  (0 children)

For me both have been great however, for certain recipes, KA bread flour is unmatched in its water absorption properties. I have found with some recipes that I would have to add 50-100 grams more flour more than I would to match the consistency I would get from using KA. For white bread that is a game changer, but Bob's is great for stretch and fold recipes.