难问题

入得谷来,祸福自求。
豪情
Posts: 21256
Joined: 2003-11-22 18:47

Post by 豪情 » 2008-12-23 15:44

小K厨房真好看, 我买椟还珠的说.

qinger
Posts: 5805
Joined: 2003-12-24 15:09

Post by qinger » 2008-12-23 16:03

这个面包真好看,这个锅也好看。难道面包就是放在这个锅里烤的?
现在偶是胡军的扇子。

Knowing
Posts: 34487
Joined: 2003-11-22 20:37

Post by Knowing » 2008-12-23 16:21

emma 那个,不过emma 推荐的是karen 推荐的版本的变种。下次我要试试karen 推荐的版本。
是啊,直接在锅里烤,先要盖盖烤然后再打开烤。
中看不完全中吃,可能是打开盖烤的长了一点(祖宜说十分钟我烤了十五分钟),crust 稍微太厚太硬了点。不过还是很香很好吃的。主要是真容易!
有事找我请发站内消息

emma.in.the.sky
Posts: 49
Joined: 2008-12-08 11:29
Contact:

Post by emma.in.the.sky » 2008-12-23 21:55

哇!K偶的面包真是漂亮极了――(欢呼雀跃中):admir002: 其实crust烤硬了也没关系,这个面团的水化度非常高(差不多有80%了),只需把烤好的面包用塑料袋包起来,面包瓤(crumb)里面的水份会自然地渗透到表面上来,crust就会随之软化下来(只要整体尚未发干发硬,面包依然十分劲道)。
不过也因为这个方子完全没有添加什么保湿改良剂,所以失水速度较快,一定要新鲜才好吃(这一点和传统的baguette很相似)。如果一时吃不完,剩下的部分最好用塑料袋包起来――做的时候也可以根据自己的需求酌情减量,反正面团放在冰箱里,随烤随吃,不亦方便乎!:laughting015:
另外我觉得祖宜这次介绍的经验,是Jeff和Zoë高水化配方和Jim Lehey加盖烘焙法的结合,各取所长之下果然别有一番好风光…… :mrgreen:

karen
Posts: 3020
Joined: 2003-11-22 18:51

Post by karen » 2008-12-23 22:02

真好看! 台子好看,锅好看,面包也好看! :-D
我的面包拿毛巾包好再套上纸兜放在冰箱里,可从周一早上吃到周五早上。 切片后toaster烤一下挺好的。
Image

Knowing
Posts: 34487
Joined: 2003-11-22 20:37

Post by Knowing » 2008-12-23 22:22

哇塞,大家称赞的真是无微不至啊。我心里很爽的说。不过面包已经被我晚饭沾着汤吃光了。
jim lehey 的方子水分也高,同样是两份面粉一份水,不过用的yeast 少,发酵时间长。我在想他的低酵母面团长发酵后能不能存冰箱,同样随烤随吃呢?不知道味道那个好。下次试试。
有事找我请发站内消息

karen
Posts: 3020
Joined: 2003-11-22 18:51

Post by karen » 2008-12-23 22:41

你要是试lehey的方子,我有几个心得:
0。 flour should be sifted first. This produces more a homogeous bread, so you won't get holes here and there.
1。 盐要放够面包才有味儿, 我放了1 桌勺 kosher salt。
2。 lehey的方子发酵时间长,现在天这么冷,怎么的十二个小时。 我是睡觉前准备好放在灶台上,第二天早上起来就发好了。
3。 lehey示范第二次发酵是把面包包在毛巾里,等锅热了再扔进去。 你也可以把面包放在张parchment paper上发酵,到时候拎着纸的两头一起放进锅里更方便。

好啦,准备看你下张liang照!
Image

dropby
Posts: 10921
Joined: 2003-11-24 12:23

Post by dropby » 2008-12-25 20:14

家里没有red wine vinegar, 我先试祖宜的方子,量减半,我怀疑酵母放多了,一个小时就发得很大了。:-(

dropby
Posts: 10921
Joined: 2003-11-24 12:23

Post by dropby » 2008-12-26 13:55

原来我一早知道自己肯定不擅长烘烤. 人人都一次成功的面包到我这儿也没戏. 烤到规定时间我一看表面一点都不黄, 又多烤了五分钟, 还是不黄. 味道只能说是能吃, 谈不上好吃. :-( :-(

我没有铁锅用的是烤东西用的一个陶瓷锅,不知道和这有没有关系. 另外酵母可能的确放多了, 面包有点微酸.

豪情
Posts: 21256
Joined: 2003-11-22 18:47

Post by 豪情 » 2008-12-27 13:55

据说做菜和烘锫是两半脑管的, 大概是文艺和理工的区别. :wink:

dropby
Posts: 10921
Joined: 2003-11-24 12:23

Post by dropby » 2008-12-27 18:50

豪情 wrote:据说做菜和烘锫是两半脑管的, 大概是文艺和理工的区别. :wink:
我小时候化学学的挺好. 哼,今天买了一大袋子面,我就不信烤不出来. :mad2:

karen
Posts: 3020
Joined: 2003-11-22 18:51

Post by karen » 2008-12-27 19:40

咦,你的陶瓷锅有盖儿吗? 听你说面包皮面没烤焦黄的,好象是水气不够。 比如说我这几天在试验baguette, 味道劲儿都还好,但因为烤箱里没有制造够水气,表面就是不焦黄。
Image

dropby
Posts: 10921
Joined: 2003-11-24 12:23

Post by dropby » 2008-12-27 20:56

有盖. 不过即使面烤黄了, 味道估计还是不对. 我体会烘烤不能随心所欲, 必须进行精确的化学实验. 我还烤了一个戚风蛋糕, 因为多放了一个鸡蛋(我用的是中号鸡蛋,觉得蛋太少了), 虽然味道不错,但是也不大对.

karen
Posts: 3020
Joined: 2003-11-22 18:51

Post by karen » 2008-12-27 21:26

其实烹调也不是随心所欲就行的,还是你做菜有感觉。 我有同感,做菜大部分都错不了,但烤蛋糕就没手上的感觉。 前天想做个南瓜yule log,烤出来也添进了奶油卷起来了,但吃起来就是不大对头。 再看了看谱子,原来我多加了一倍的南瓜酱,怪不得不象蛋糕更象pancake. :nono:
Image

ruby
Posts: 620
Joined: 2003-12-06 19:55

Post by ruby » 2008-12-28 9:56

汇报一下,某人今天第一次就烤成功了。 :admir001:

我也有贡献,提供方子,昨晚挑灯把祖宜的blog看了大半。

qingfen
Posts: 106
Joined: 2003-12-06 6:27

Post by qingfen » 2008-12-28 10:35

我们也做了。真漂亮。在容器里烤是个好主意。 就着罗宋汤吃了一大半。

Knowing
Posts: 34487
Joined: 2003-11-22 20:37

Post by Knowing » 2008-12-28 20:43

我想添两个色彩鲜艳的mix bowl 了。反正我就是个工程师脾气:一有新爱好马上打出欲善其工先利其器的招牌添家伙事儿,对工具兴趣大于爱好本身。
跟我一样的人不少。今天在le creuset 店里我舅妈在找5qt的,女店员热情推荐6qt多点那只,说是卖的最好,烤不用揉的面包正合适,她们有菜谱免费赠送,是nytimes的方子。我十分知己的跟她拉了半天家常,听了不少八卦:据说自从nytimes的配方出来,她们销量急剧上升:买铸铁搪瓷锅会上瘾,买了第一个锅拷面包的人都会回来。。。说保修99年不确切,一般把旧锅寄回去他们都会给你寄新的。。。这锅是传家宝,有人传三代,以前美国不卖的时候有人从欧洲背过来。
有事找我请发站内消息

lucoco
Posts: 628
Joined: 2006-02-05 1:21

Post by lucoco » 2008-12-28 21:06

:cool023: 简直一定要去弄一只回来,就算不做面包,传家也好啊。
一个人的性格决定他的命运。

qinger
Posts: 5805
Joined: 2003-12-24 15:09

Post by qinger » 2008-12-28 21:13

给小k忽悠得我想买个这个牌子的锅了。我的不粘锅该扔了,要买个炒菜锅代替。有推荐吗?
现在偶是胡军的扇子。

Knowing
Posts: 34487
Joined: 2003-11-22 20:37

Post by Knowing » 2008-12-28 21:46

可别说我忽悠大家买。这牌子不是best value。我喜欢它鲜艳漂亮好用, 跟鞋子皮包本质上相同,都是want based 的奢侈品玩意儿,不是need based ,性能价格比超值的好deal。
铸铁搪瓷锅近年流行,不少便宜好用的牌子,我没用过但是想来不差:那么古老的技术能是什么独门秘诀,不就是铁疙瘩一块嘛,保养的好大概也可以传代。
女店员倒是说如果真是传代的锅一般都不舍得送回去修--怕被换了个新的回来。
:mrgreen:
有事找我请发站内消息

karen
Posts: 3020
Joined: 2003-11-22 18:51

Post by karen » 2008-12-28 23:32

对,你要买enameled cast iron锅没必要买le creuset, 虽然Le creuset买起来很上瘾。
去年有期Cook's illustrated试验了好几个牌子类似的锅,结果Tramontina 6.5-Qt. Cast Iron Dutch Oven是最实惠的。 我贴过来给你们看:
Published January 1, 2007. From Cook's Illustrated.

Our favorite Dutch ovens cost more than $200. Ouch! Is there a cheaper version that performs almost as well? Yes. It costs $40.

A good Dutch oven (variously called a stockpot, round oven, French oven, or casserole) is a kitchen essential. They're heavier and thicker than stockpots, allowing them to retain and conduct heat more effectively, and deeper than a skillet, so they can handle large cuts of meat and cooking liquid. These qualities make Dutch ovens the best choice for braises, pot roasts, and stews, especially as they can go on the stovetop to sear foods and then into the oven to finish cooking. Their tall sides make them useful for deep-frying, and many cooks press Dutch ovens into service for jobs like boiling pasta.


We tested eight inexpensive Dutch ovens (priced under $100), along with previous test kitchen winners made by All-Clad and Le Creuset (both priced in excess of $200). Ratings of good, fair, and poor for three kitchen tests (beef stew, french fries, and steamed white rice) were given to each pot; the stew test was given extra weight in determining overall rank. We also boiled water in each pot.



DIAMETER
We measured the interior cooking surface.

WEIGHT
We weighed each pot in the test kitchen, including the lid.

STEW
Testers prepared beef stew, browning 3 1/2 pounds of meat in batches, browning onions, and finishing the stew in the oven. Testers noted browning and tenderness of meat as well as flavor and consistency of sauce.

FRIES
Testers deep-fried 1 pound frozen French fries in 2 quarts canola oil, noting the time needed to heat oil to 350 degrees, the drop in temperature after fries were added, the time needed for oil to return to 350 degrees, and appearance and taste of the fries.

RICE
Testers prepared 3 cups of plain white rice and assessed the appearance and taste of the cooked rice.
Recommended
All-Clad Stainless 8-Quart Stockpot $279.99
While this pan runs a little hot, it produced "golden and gorgeous" fond. Starred in the french-fry test, with rapid recovery of cooking temperature after fries were added. The best choice for cooks who prefer a lighter pot.
Image


Recommended
Le Creuset 7 1/4-Quart Round French Oven
$231.77
The "gold standard" of Dutch ovens put "gorgeous, golden crust" on meat and created great fond. Rice cooked up perfectly, though cleanup required long soaking. A kitchen workhorse that’s heavy but not excessively so.
Image

Recommended
Tramontina 6.5-Qt. Cast Iron Dutch Oven $39.86

Crafted from enameled cast iron, the oven produced glossy, deeply flavored Belgian beef stew; fluffy white rice; and crispy French fries in the test kitchen. Its larger capacity (6.5 quarts) and even lower price made it our preferred choice over the Lodge (6 quarts.)
Image

Recommended
Lodge Enamel-on-Cast-Iron 6-Quart Dutch Oven $49.99
Crafted from enameled cast iron, and like the Tramontina produced glossy, deeply flavored Belgian beef stew; fluffy white rice; and crispy French fries in the test kitchen. But the Tramontina oven's larger capacity (6.5 quarts to the Lodge's 6 quarts) and even lower price made it our preferred choice.
Image


See the complete list:
http://www.cooksillustrated.com/equipme ... ocid=10622
Image

dropby
Posts: 10921
Joined: 2003-11-24 12:23

Post by dropby » 2008-12-29 0:37

差那么多。如果是我买的话肯定买几十块的那个,小气的说。不过我已经决定确定以及肯定地发誓搬家前不买锅了。我决定先把我家的面包机用起来,买几个烤盘倒是很必要的。

putaopi
Posts: 4029
Joined: 2006-01-18 23:35

Post by putaopi » 2008-12-29 2:04

我有一只Le creuset的炒锅,天天用着,还不错。不过保养得不好,底有点儿锈了。是玻璃盖子的,能连盖子放烤箱里吗?如果能的话,就用它烤面包了。

karen
Posts: 3020
Joined: 2003-11-22 18:51

Post by karen » 2008-12-29 10:22

炒锅大概太扁了。
我有朋友在TJ Maxx买了Lodge牌子的铁锅,三四十块钱,用得照样很好。 Le Creuset贵一是法国造的,二是质量一流,三是有cache。 有钱买这个当然好,不过没必要一定买这个牌子。
Image

dropby
Posts: 10921
Joined: 2003-11-24 12:23

Post by dropby » 2008-12-29 11:57

Karen你给的连接打不开呀。葡萄皮你的炒锅多少钱?沾不沾?如果炒锅两三百可以用很久的话还是很值得败一个的,我们家每年扔一个不粘锅。

qinger
Posts: 5805
Joined: 2003-12-24 15:09

Post by qinger » 2008-12-29 12:48

是啊,如果可以用很久几百块也值得,普通的锅老是要换也烦。
现在偶是胡军的扇子。

putaopi
Posts: 4029
Joined: 2006-01-18 23:35

Post by putaopi » 2008-12-29 13:42

炒锅$180块,炒肉的时候是粘的,炒完菜趁热冲洗,也不算麻烦。用了三年了,少买了很多不粘锅。

就像Karen说的,有时候觉得这个锅太扁,最好到店里看看实物再订。

我最近用来泡茶的Glass Presser终于坏了(九年高龄),正想买个cast iron teapot呢,大家有推荐吗?

qinger
Posts: 5805
Joined: 2003-12-24 15:09

Post by qinger » 2008-12-29 17:03

炒肉粘的锅我不能用,我们家做的最多的菜就是肉丝和蔬菜杂炒。
现在偶是胡军的扇子。

stracciatella
Posts: 265
Joined: 2007-12-14 16:32

Post by stracciatella » 2009-01-02 19:57

Knowing wrote:我老的kefir 面团果然死活发不起来。郁闷。最后烤了个帕马森奶酪土豆片对付。

:nono: :nono:
小K怎么发的?有没有先把KEFIR加高筋面粉养两天再发面团?

Knowing
Posts: 34487
Joined: 2003-11-22 20:37

Post by Knowing » 2009-01-02 20:24

恩,我就是拿kefir 和了面,放着发。你怎么发?
有事找我请发站内消息

putaopi
Posts: 4029
Joined: 2006-01-18 23:35

Post by putaopi » 2009-01-04 11:45

qinger wrote:炒肉粘的锅我不能用,我们家做的最多的菜就是肉丝和蔬菜杂炒。
我们家有两个炒锅,一个cast iron的,一个不锈钢的,原本想买个不粘锅炒肉丝用,一直懒没有买。其实还好了,没有想象的那么麻烦。有人的锅子season得好,据说是不粘的。

stracciatella
Posts: 265
Joined: 2007-12-14 16:32

Post by stracciatella » 2009-01-04 15:46

Knowing wrote:恩,我就是拿kefir 和了面,放着发。你怎么发?
这是一种方法。我一般800ML的KEFIR,配两TSP的糖,1/4的盐,三CUPS的全买面粉,发上二十四小时。我是夏天呢。

还有种方法,是养天然菌母。先把800ML的KEFIR,加入两TSP的面粉,如同喂养宝宝养上两三天,到其饿到最狠时,加入面粉发酵面团。这方法几乎任何天气,都能发酵起来。

你要不要试试?结合你提供的简单做面包方式,倒是用得得心应手。我是连烤了几个,一会打算去图书馆,借那本书回来提炼,争取把面包的出品稳定到某个素质上。 :frog:

Post Reply