难问题
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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……
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……
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!
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!
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。
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。
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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:
See the complete list:
http://www.cooksillustrated.com/equipme ... ocid=10622
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.
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.
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.)
Recommended
Lodge Enamel-on-Cast-Iron 6-Quart Dutch Oven $49.99Crafted 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.
See the complete list:
http://www.cooksillustrated.com/equipme ... ocid=10622
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- Posts: 265
- Joined: 2007-12-14 16:32
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- Posts: 265
- Joined: 2007-12-14 16:32