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...
Pans made of steel or aluminum tend to bend a lot while suffering that kind of changes in their temperature or as jimyra said, cast iron breaks. Follow Pat Pat's advice, adding just a bit of water to scrub all the burnt parts, this technique is called "deglazing", you can use it for the...
I'm thinking in a recipe of my own and I'm considering using a pressure cooker to prepare the beef shank but I don't know if it's a good idea. I'm planning to use the cooking liquid to make a sauce afterwards, so I've got two questions:
1. Would I loose flavor in the remaining cooking liquid if...
I was watching this veal stock (or demi-glace) video on YouTube and the guy said eagerly that the stock shouldn't be boiling but instead just simmered.
Why is this? Is there any particular reason?
Thank you all for your attention.