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STIR THE POTS: Bread

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Talk about what's cooking in chefs, kitchens, and food. April 20, 2017. The rules for matzoh are simple and quick; 18 minutes from start to finish. Even with April temperatures popping up in New York to 80 degrees, this Passover I stayed within that criteria. . I used ancient grains; emmer and some Italian 00 flour for this batch. While I mixed, rolled and docked within the norms, the one non-traditional approach was to use . A cast iron pan. Heres what I got. Posted at 07:55 AM in Ancient Grains. No wor...

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Eataly Flat Iron - STIR THE POTS

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Talk about what's cooking in chefs, kitchens, and food. Laquo; Dinner at Agern. Spicy Taste Test ». March 24, 2017. I had to go spend time in the dentist chair on my birthday. Not fun! So why not follow it with a lunch break at Eataly Flatiron. Heres an admission. Ive been known to kvetch to friends about Eatalys pretentiousness. Whats with its branded star chef with orange clogs. Posted at 11:52 AM in Food. Tags: Eataly, Food, Italian, New York. So why not follow it with a lunch break at Eataly Flatiron.

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STIR THE POTS: Restaurants

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Talk about what's cooking in chefs, kitchens, and food. March 24, 2017. I had to go spend time in the dentist chair on my birthday. Not fun! So why not follow it with a lunch break at Eataly Flatiron. Heres an admission. Ive been known to kvetch to friends about Eatalys pretentiousness. Whats with its branded star chef with orange clogs. Posted at 11:52 AM in Food. Tags: Eataly, Food, Italian, New York. March 22, 2017. For a belated birthday celebration, I was treated to dinner at Agern. December 07, 2016.

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Baguette Poolish - STIR THE POTS

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Talk about what's cooking in chefs, kitchens, and food. Laquo; Baguette Tradition. May 08, 2013. Is a pre-fermented dough with a bit of malt. It also has longer fermentation then the baguette tradition, which just uses commercial yeast.The malt adds a bit more color to the crusts, as well as converts the starches to sugar that feed the yeast. Malt is made by sprouting barley. Then its dried and ground to a powder, (diastatic malt). Posted at 07:10 PM in Baguettes. Tags: Baguette, Baking, Bread, Poolish.

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Spicy Taste Test - STIR THE POTS

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Talk about what's cooking in chefs, kitchens, and food. Laquo; Eataly Flat Iron. Rye Class ». March 27, 2017. One of my kitchen-staff gave me a gift from Barbados. Its called Bajan Pepper Sauce. And according to my friend at work, its too hot for even him. I also recently bought a bottle of hipster-influenced organic Sricracha. Posted at 04:56 AM in Chilies. Tags: Condiments, Sauces, Tasting. One of my kitchen-staff gave me a gift from Barbados. Its called Bajan Pepper Sauce. Stir the Pots Search. Bread ...

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Multigrain Rye - Whimpers & Cheers - STIR THE POTS

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Talk about what's cooking in chefs, kitchens, and food. Laquo; Coffee Thoughts. Dinner at Agern ». March 20, 2017. Multigrain Rye - Whimpers and Cheers. My rye and wheat levains have had strange results lately. These include uneven rising and acidic smells. I reasoned it was due to uneven baking schedules. Or could it be climate change? Trove of shared files. Divine taste, even in the frigid slow rising. Slow food rocks! Posted at 07:59 AM in Bread. Tags: Baking, Flour, Ian Lowe, Rye. Stir the Pots Search.

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STIR THE POTS: Archives

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Talk about what's cooking in chefs, kitchens, and food. Fruit de mer sausage. La Bête à pain. News from the front! Secrets from my Sous-Chef. Tools of the trade. Stir the Pots Search. Follow me on Twitter. Subscribe to this blog's feed. This is a Flickr badge showing public photos and videos from jerm 11104. Make your own badge here. Welcome To Our Kitchen. The Aromatic Kitchens of Santiago de Cuba - An Interview With Mileidy Aren - STIR THE POTS. H Alexander Talbot and Aki Kamazowa. Owner of Acme Bread.

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STIR THE POTS: Rye

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Talk about what's cooking in chefs, kitchens, and food. April 16, 2017. Having learned the Danish method for making rye bread. I had to share the results. My sous chef and breakfast cook were not quite as fond of it, as me, commenting that they felt it wasnt fully baked. They ended up toasting it, then slathering Swedish lingonberry jam. I covered my untoasted slices with cucumber, salmon, and caviar for whats known as a smorrebrød, pictured below. . Posted at 06:10 AM in Bread. April 08, 2017. 0160;sess...

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Ian Lowe - STIR THE POTS

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Talk about what's cooking in chefs, kitchens, and food. April 29, 2015. If you love bread, I an Lowe. Is an absolute gem. An American born baker, Ian now lives and works in Tasmania, running APiece bakery, found here. On Facebook. It may take a long flight (and even longer sail) to enjoy his baking in person, but his  Instagram. 0160;offers a first-class education into the world of breads. I was introduced to Ian via  Phil Agnew. What brought you into baking? Best you can, share the timeline of your entr...