/ck/ - Food & Cooking

>>12887290
-Baking lacking professional texture? Reserve 12-13% of the total flour and a fraction of the called for water plus half a cup and mix well, then cook on low until a pudding forms mixing frequently. Add back to final dough before mixing, batter, ect. Follow baking instructions as normal. This is called a water roux or tangzhong.

-Want tastier and more blistered bread without resorting to sour dough? Allow your regular yeast dough to age in a refrigerator. You have to play around with factors like air pressure, temperature fluctuations, amount/quality of yeast and how to find a length of time that captures enough flavor but hasn't begun to really sour in earnest. Or go all out at make a poolish.

-Soda keeps going flat? Always inflate a carbonated drink's container as far as possible before securing the cap till its firm. The co2 gas will readily bubble away until the container becomes tight again upon which pressure will prevent further loss. But the more space the gas in the fluid has to expand at all will each time subtract much more than necessary depressurization from each opening.

-Want to tenderize meat really easily? Use a little RAW pineapple juice. It has an enzyme that will unchecked for days, turn meat to mush. Its great for anytime you want meat sweet and tender. But pasteurized has that enzyme disabled due to heat.

-How to fold. Scoop underneath and slowly pull up and then plop to a side, rotate 90 degrees, repeat A FEW more times.

-Salt changes the chemical process of cooking. Add at least some before applying heat.

-Starch does not equal flour.

Can I make a biga or a poolish from a tangzhou to make amazing sex-like bread? Light and crispy blistered on the outside, moist and bubbly or long strewn threads inside? Idk, but I'll try to top literally famous chefs to see if their recipes hold candles to my(and others) favorite bakeries. Where you can get a dozen anything off an assembly line and you KNOW each is perfect. For science, I will see if a consumer can actually downsize the operation to two loaves of each type with several batches over the course of a few weeks, either in my own thread like this or a baking general.

Keto and celiacs stfo.

Also baking general.

OP here with challah made using Tangzhong method. Should have used more flour to allow a higher second rise.