I have a solution IF you do use a water bath:
Wrap tightly and thoroughly your baking tray with aluminum foil for you to avoid the water to come through the baking tray and thus humidifying your crust.
Perhaps this is the problem, let me know if otherwise.
Hi everyone, it's been a long time but I was quite busy with school and I've finally got my hands on a mandoline... Utensil I very much required for my operation.
I actually did cook the beef shanks in the pressure cooker and the result was quite impressive: the broth remaining was packed with...
I was thinking about the actual Italian version of Bolognese ragú, they actually grinded the mirepoix along with the meat! Genius, right?
So then I thought about another thing, this actual trick for grating fresh mozzarella: freeze it.
And moving on my own ideas, I thoguht:
What if I froze the...
You just said it: you are proofing the buns!
The best temperature for yeast to be activated and develop succesfully is from 28 to 32ºC. But if you can't get the dough to proof at this temperature, room temperature works just fine.
Since you're proofing it, this does not mean you are actually...
I did not say that, deglazing consists in adding a small amount of liquid (usually alcohol) to build a pan sauce. For cleansing purposes I deglaze with water with the flame still on but on low heat.
What is bad for the pan is dropping the pan's temperature as low as room temperature from the...