Recent content by jock

  1. jock


    Thank you for taking the time to write this Marco. And your English is more than good enough to clearly explain the process. Jock
  2. jock


    I don't know about the OP but I would love to have an authentic Ragu a la Bolognese recipe. Thank you Jock
  3. jock

    Am I using yeast correctly? Please help!

    I don't think you are alone Brian. I've seen others in the past, post that they too just dump the ADY into the dry ingredients with no ill effects. I don't use ADY anymore (I use IDY) but if I did I would probably proof it first, just out of habit I suppose. I don't see any performance...
  4. jock

    Why is it important to put salt in cold water for cooking potatoes?

    So, it turns out that the chemistry involved in salting potato (and pasta) water is hugely complex. Scientific studies have been done on the effects of salt on starches. They talk about salting-in ions which reduce the gelatinization of starches and salting-out ions which increase starch...
  5. jock

    Am I using yeast correctly? Please help!

    Hi Cindy. I'm curious. Under the heading, "If it ain't broke, don't fix it" if you have had such success with this recipe for so long, why mess with it now? Whatever the yeast is doing, it obviously works. Jock
  6. jock

    Use normal whole wheat flour in place of pastry flour?

    To "lighten up" regular white flour some bakers will add cornstarch. I don't know if that would work with WW flour but it might be worth a try. Like Pete says, using 100% WW flour will give you a dense product.
  7. jock

    Thoughts on this thermometer?

    That would be the one in your original post.
  8. jock

    Thoughts on this thermometer?

    I was watching an episode of ATK the other day and they were reviewing thermometers. Of the lower priced pocket thermometers, this one was their favorite.
  9. jock

    What is a good brand of butter to look for to use for home baking?

    For what it's worth, ATK recommends Land o' Lakes butter. In my experience if you are making something where butter is the star of the show (croissants, for example) the average supermarket product doesn't cut it. Something with a higher fat content is needed (I use Plugra). Cultured butters...
  10. jock

    Flour in (British) steamed puddings

    There's all kinds of steamed puddings as you know Brian. Which one are you talking about particularly? I would imagine that with no leavening it would be pretty dense. Ergo, if you use all purpose (plain) flour you would need to add an extra dose of baking powder.
  11. jock

    Need your help please

    I don't think I've ever really trusted the science of injecting. It seems to me that whatever you inject just fills the spaces between the meat fibers and is likely to be squeezed out when the fibers contract during cooking. Brining on the other hand acts on a molecular level and retains the...
  12. jock

    pie crusts: when do/should you pre-bake?

    No, you are not doing anything wrong. What you are describing with the beans is a common phenomenon. You can deflate the bottom crust after it comes out and to help "waterproof" it a bit more, brush the crust with some beaten egg white in the last 5 minutes of baking.
  13. jock

    Cream of tatar

    Like Kayakado says, the cream of tartar helps stabilize the whipped egg whites. For two eggs, a pinch is enough.
  14. jock

    pie crusts: when do/should you pre-bake?

    Pretty much. With liquid fillings there is always the struggle to prevent a soggy bottom crust. Pre-baking helps to remedy this. Generally speaking, you would pre-bake a crust when the filling is liquid or when the filling itself is not baked - like a pastry cream filling, for example.
  15. jock

    chiffon cake

    Check out Rose Levy Beranbaum's "The Cake Bible". She has an excellent recipe for chiffon cake. A genoise is deliberately dry because it is intended to be moistened with a flavored syrup.
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