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  1. sdesforges

    How do I get burger buns to be soft and fluffy rather than flat and dense?

    By the way, I am not so sure that the vinegar didn't kill your yeast. 
  2. sdesforges

    How do I get burger buns to be soft and fluffy rather than flat and dense?

    Can you provide a bit more detail about mixing, kneading, proofing, shaping, cooking temperature, etc.?  There are many things that can prevent oven spring.
  3. sdesforges

    White Pizza

    For the sauce, mix a head of mashed roasted garlic with a touch of olive oil to make a paste.  Leave it as thick as possible or the excess oil runs all over.  Top the dough lightly with each of the following; Parmesan, Asiago, Provolone, and Mozzarella.   Delicious and your breath keeps vampires...
  4. sdesforges

    I need help baking bread. Mine is too dense

    UPDATE:  Five Years Later... For all of you who struggle with bread making, I wanted to post an update.  After making literally thousands of baguettes, loaves, and boules since the original post, BDL was right on the money.  Thanks, BDL. The three biggest issues were under-kneading, thoroughly...
  5. sdesforges

    Bread making question

    Not sure if the cause of your problems is the same as mine was but... I, too, use the Reinhart and Bertinet formulas for French bread.  As I started to make higher hydration breads (70% and higher), I was having a similar issue.  The outside was browning nicely but the inside was damp and...
  6. sdesforges

    Fondest Childhood Food Memory

     Christmas Eve at my grandmother's house, waiting for her to finish the crabmeat au gratin.  I can still smell the white wine simmering with the heavy cream.  She also added mushrooms with the wine and cream but pulled them out before serving.  Truly, it is a dish that brings back memories of my...
  7. sdesforges

    Breakfast, Lunch, Dinner, Supper -- what are you cooking?

    Shrimp etouffee over plain, long grain white rice. Good, hearty stuff on a cool night. Would have been better if I had not added to much shrimp stock thus reducing the viscosity. Next time, I will concentrate more on preparing the dish than talking to my guests while cooking. Still, the...
  8. sdesforges

    I need help baking bread. Mine is too dense

    I want to make New Orleans style French bread since I can't get it where I live now (Alois J Binder is my favorite, BTW). I searched the Internet and found a recipe that many folks said is very close to the real thing. In fact, I found the same recipe on many web sites and it received good...
  9. sdesforges

    What is a typical water/broth to rice ratio for paella?

    I use a 2:1 (liquid:rice) ratio any time I cook rice, either plain (with gumbo) or in dishes such as jambalaya. Since jambalaya is the cousin of paella, I would assume the ratio should be the same.
  10. sdesforges

    Interested in learing...

    I am a home cook with no aspirations of a culinary career. I'll leave that to the professionals. They work too hard for their money. Anyhow, I am an intermediate home cook comfortable with the grill or smoker and can saute or braise cuts of meat. Nothing great but I turn out some respectable...
  11. sdesforges

    Breakfast, Lunch, Dinner, Supper -- what are you cooking?

    that I grilled last weekend, I made a small pot of turkey and andouille sausage gumbo. Pretty satisfying on a cool winter evening.
  12. sdesforges

    What are you listening to these days?

    Been listening to a lot of Buddy Guy, BB King, and something new (new to me, amyhow)...a bluesman named King Ernest Baker. ...and, as always, plenty Stevie Ray Vaughan. I'll throw in some Sarah Vaughn and Bille Holiday from time to time. I regularly add a bit of Thelonius Monk, Miles Davis...
  13. sdesforges

    Breakfast, Lunch, Dinner, Supper -- what are you cooking?

    with onions, celery, rosemary, lemon, shrimp stock, and cayenne, threw in some sauteed Gulf shrimp, added a handful of grated parmesan cheese and served it over mini rigatoni (easier for the kids smaller mouths). I added a side of garlic and rosemary roasted carrots and some fresh bread (to soak...
  14. sdesforges

    Bonjour, ya'll...

    I just joined this forum last night but have read it for some time. I am passionate about food and cooking but only have ambitions of becoming a better cook in my own home. From all that I have seen and read, food service professionals are way overworked and way underpaid. I'll stick to my...
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