Search found 2222 matches

by Bob K
Thu Jan 09, 2014 00:53
Forum: Other products
Topic: Ross's Maryland Bakery
Replies: 471
Views: 256527

It (Rye) contains less gluten (protein) than all-purpose or whole-wheat flour. For that reason, it won't produce a well-risen loaf of bread without the addition of some higher-protein flour. Rye flour is also heavier and darker in color than most other flours, which in turn produces dense loaves. Th...
by Bob K
Wed Jan 08, 2014 19:54
Forum: Other products
Topic: Ross's Maryland Bakery
Replies: 471
Views: 256527

Rye flour soaks up more water than all purpose white flour so you may find the need to compensate for that. In the past I made some loafs of rye in the bread machine that were acceptable at best, suffered from the same "heavy & dense" issue, also very dry I was planning on just using King Arthur br...
by Bob K
Wed Jan 08, 2014 19:42
Forum: Other products
Topic: Ross's Maryland Bakery
Replies: 471
Views: 256527

Rye flour soaks up more water than all purpose white flour so you may find the need to compensate for that. In the past I made some loafs of rye in the bread machine that were acceptable at best, suffered from the same "heavy & dense" issue, also very dry I was planning on just using King Arthur br...
by Bob K
Fri Jan 03, 2014 20:32
Forum: Dry Cured Meats and Sausages
Topic: I think I screwed up
Replies: 42
Views: 27942

Igor-

I think you may have confused my post (Bob K) commenting on testing Ph with Bills (Wilburwb) original post on adding no sugar?
by Bob K
Fri Jan 03, 2014 18:31
Forum: Dry Cured Meats and Sausages
Topic: I think I screwed up
Replies: 42
Views: 27942

I hope Bob read your posting better than I read his; I understood it as if Bob has added dextrose where the Ruhlman recipe called for no addition of sugars (?) Yes Igor I had added dextrose in the amount of 0.2% as I was using a Marianski recipe. Red - I just left the baggie unsealed as I was not s...
by Bob K
Thu Jan 02, 2014 19:08
Forum: For beginners
Topic: Measurement volume vs. weight
Replies: 6
Views: 5547

And if you are a Baker: Ounces Grams Ingredient Cup Tbs Tsp Cup Tbs Tsp Flour, unsifted (wheat unless indicated) All Purpose 4.59 0.29 0.10 130 8 3 Barley 5.22 0.33 0.11 148 9 3 Bread 4.94 0.31 0.10 140 9 3 Buckwheat 4.23 0.26 0.09 120 8 3 Cake 4.23 0.26 0.09 120 8 3 Cornmeal 5.61 0.35 0.12 159 10 3...
by Bob K
Mon Dec 30, 2013 01:30
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: UMAi dry aging bags
Replies: 122
Views: 114510

Hey guys there is a string about them here: http://www.wedlinydomowe.pl/en/viewtopic.php?t=6855
by Bob K
Sat Dec 28, 2013 22:26
Forum: Dry Cured Meats and Sausages
Topic: I think I screwed up
Replies: 42
Views: 27942

T. I'm very confused with regard to how to check pH. I mean, once you've stuffed the mix into the casing, how do you check pH after fermentation? I went through those books several times looking for how to test for pH and all I came up with was mix one part meat mixture with two parts distilled wat...
by Bob K
Tue Dec 24, 2013 18:25
Forum: Hyde Park
Topic: CHRISTMAS WISHES
Replies: 15
Views: 11829

May everyone have a happy holiday season!!!

And thanks to those that post and share info on a regular basis.

Bob

Image
by Bob K
Tue Dec 17, 2013 17:17
Forum: Hardware
Topic: Recommendation for Table Top Roaster
Replies: 3
Views: 4581

Rick

Those units are designed to be used as a double boiler type set up.

http://www.webstaurantstore.com/14121/c ... rmers.html
by Bob K
Mon Dec 16, 2013 20:39
Forum: For beginners
Topic: Steam Cabinet of Sorts
Replies: 5
Views: 7208

If you have a stockpot with a steamer or pasta insert that may be a better option. I have done that many times instead or a hot water bath.

http://www.amazon.com/Calphalon-Contemp ... 53&sr=1-30
by Bob K
Sun Dec 15, 2013 20:21
Forum: Dry Cured Meats and Sausages
Topic: Bologna with Bactoferm
Replies: 25
Views: 19066

Rick I am by no means an expert. 1/4th of a packet would be a safe bet. I refer you to this post: For safety reasons better keep the culture inside the original packaging dividing it into not more than four portions. I know it might sound like a producers way of prompting you guys into buying more c...
by Bob K
Sun Dec 15, 2013 16:17
Forum: Dry Cured Meats and Sausages
Topic: Bologna with Bactoferm
Replies: 25
Views: 19066

by Bob K
Thu Dec 12, 2013 22:02
Forum: For beginners
Topic: Best Pastrami recipe?
Replies: 6
Views: 5260

Looks to me from the color of the meat that the Injecta mix contained cure #1 and was injected into the meat.???

That is a light color for venison what type was it?
by Bob K
Thu Dec 12, 2013 21:33
Forum: For beginners
Topic: Online Workshop: Project B2 (October 2013)
Replies: 401
Views: 272438

Poaching non waterproof casings:

After smoking you can vac-seal the sausage and then poach.
Nothing gets wet and the smoke flavor is not lost.

you do have to poke a hole with your probe/thermometer towards the end...but the seepage of water is minimal