Liveblogging: bread through to …
Jul. 9th, 2022 11:38 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
walkitoutHe says a bunch of the usual crap about bread, and then points to Bryan Ford. Bryan Ford is part of the Magnolia mafia. No Thank You.
Flatbread recipe, makes 10-20. Why. Proofs the yeast with agave syrup. Sure. 3 cups of flour, salt, sugar, put the yeast in, add water, make a ball. Add oil. Knead. Bowl. Cover with a damp towel. Put it in a dark ? Room-temperature spot. Why. I have a proofing box. Why wouldn’t I use it. I also have a Breville 900 with a proofing setting. Why. Wouldn’t. I. Use. That.? Why wouldn’t I, at the very least, put it somewhere a bit warm? Come on.
Oh, wait, there is a bit here about putting it in a cold oven with some water that you boiled. Wow. This is definitely not the sophisticated end of bread directions.
Anyway. When it doubles / 3-5 hours (given how cold you’ve kept it, yeah), you can use it or freeze it or whatever. PK notes that freezing made it softer in texture. I have nothing useful to say about any of this. Go get your bread directions from somewhere else probably?
Paragraph of directions for making a flatbread. 1/4-1/2 cup of dough. Make a thin, 8 inch round. Olive oil. Stovetop directions.
PK this is fine, but do the buttered one. Can’t blame her. Everyone loves naan the best.
Buttered is the same, but with butter and salt and different shaping. The shaping recurs in later recipes so here: put stuff on top of the 8 inch from the plain, roll it up and then coil it. Flatten to 4-6 inch round. For buttered, it is butter and salt. For the next one, it is cheese, jalapeno chopped and pepperoni. (Which is then buttered at the 4-6 inch round stage. Why. That latter one is baked instead of cooked on the stove.
Actually, for that last, it was an 8 inch rectangle, which recurs in the pseudo stromboli. Again with the stuff on top, log but don’t coil it, bake it as a log and cut off rounds.
Pizza: wetter dough, second rise under plastic wrap. He’s got an odd sequence. I’m used to a pre-baked crust, but for his pre-bake, he includes the sauce — 20-30 minutes, take it out, put the toppings on, back into the oven for 3-6 minutes. Interesting. Probably works fine, and you’ll cook the sauce down more maybe? I might try that sequence.
Larissa Zhou, identified as having “helped create” Nathan Mhyrvold’s Modernist Bread puts a little detail on the within-normal-range-of-vague bread recipe.
I can’t say I’m hugely impressed by this essay, but I have a lot of idiosyncratic opinions about bread. “Salt and fat are also important in doughs. Salt provides flavor — forget salt once, and you’ll never do it again.”
Yeah, I can see why they brought her in on this thing.
It is absolutely astonishing that somehow, Nathan Mhyrvold’s name is never mentioned in any of this. But whatever. I can understand wanting not to mention him.
Done with bread! Next up: Condiments
“And don’t bother making your own mayo; the payoff is never worth the effort, and there are good store-bought options.” Says the person who made mayo in his tuna weirdness and pretended he didn’t. So far, he’s describing how you can mod storebought mayo, or combine it with other store bought condiments.
Vinegar and vinaigrettes. He whisks or shakes; PK uses a mini food processor. All valid.
Chile-based condiments. Lots of ideas here. He uses the word “formulas” but he doesn’t mean it at all.
He starts with a salad dressing (lime, olive oil, half a chile, sweetener, minced garlic, fish sauce, salt) Plausible, but not one I would do
The man who does not make mayo has a caesar dressing that includes egg yolks, juice of a lemon, and olive oil.
Absolutely standard dipping sauce: soy sauce, rice vinegar, scallions, chopped green chile, I have no idea what that sugar is doing there, toasted sesame oil, sesame seeds
Creamy “Korean Russian Salad dressing” : toasted sesame oil, oil, honey, sherry vinegar, soy sauce, gochujang, ssamjang — that one might be worth a try
White People French Vinaigrette: it’s another mayo from the no-mayo guy: sliced shallot, minced garlic, soaked in vinegar optionally strain, whisk in mustard, egg yolk and then stream in olive oil while whisking. Again, more mayo from the no mayo guy.
Like, he keeps doing this over and over again
Ranch dressing — it was referenced earlier in the book. No mayo — just lots of milk products
Pimento cheese: I just can’t. This entire category of food, ugh. And he follows it up with a grilled cheese sandwich using it *shudder*
We’re to the Misc chapter
Those mung bean pancakes look kind of awesome. Googling suggests that you can do this from flour. I’m thinking I won’t do the soak and blender thing, but just use the komo to grind lentils and rice, and proceed from there. Altho I might also skip the rice, based on PK’s mom’s observation that this is Korean pesarattu.
The crepes section is a little strange. I think this is where he tries to sneak over into baking territory, but on the stovetop, and incremental.
Book ends with a totally ridiculous dessert involving a dunkin donut glazed donut and ice cream. Sure. I won’t be eating it, obviously.
Flatbread recipe, makes 10-20. Why. Proofs the yeast with agave syrup. Sure. 3 cups of flour, salt, sugar, put the yeast in, add water, make a ball. Add oil. Knead. Bowl. Cover with a damp towel. Put it in a dark ? Room-temperature spot. Why. I have a proofing box. Why wouldn’t I use it. I also have a Breville 900 with a proofing setting. Why. Wouldn’t. I. Use. That.? Why wouldn’t I, at the very least, put it somewhere a bit warm? Come on.
Oh, wait, there is a bit here about putting it in a cold oven with some water that you boiled. Wow. This is definitely not the sophisticated end of bread directions.
Anyway. When it doubles / 3-5 hours (given how cold you’ve kept it, yeah), you can use it or freeze it or whatever. PK notes that freezing made it softer in texture. I have nothing useful to say about any of this. Go get your bread directions from somewhere else probably?
Paragraph of directions for making a flatbread. 1/4-1/2 cup of dough. Make a thin, 8 inch round. Olive oil. Stovetop directions.
PK this is fine, but do the buttered one. Can’t blame her. Everyone loves naan the best.
Buttered is the same, but with butter and salt and different shaping. The shaping recurs in later recipes so here: put stuff on top of the 8 inch from the plain, roll it up and then coil it. Flatten to 4-6 inch round. For buttered, it is butter and salt. For the next one, it is cheese, jalapeno chopped and pepperoni. (Which is then buttered at the 4-6 inch round stage. Why. That latter one is baked instead of cooked on the stove.
Actually, for that last, it was an 8 inch rectangle, which recurs in the pseudo stromboli. Again with the stuff on top, log but don’t coil it, bake it as a log and cut off rounds.
Pizza: wetter dough, second rise under plastic wrap. He’s got an odd sequence. I’m used to a pre-baked crust, but for his pre-bake, he includes the sauce — 20-30 minutes, take it out, put the toppings on, back into the oven for 3-6 minutes. Interesting. Probably works fine, and you’ll cook the sauce down more maybe? I might try that sequence.
Larissa Zhou, identified as having “helped create” Nathan Mhyrvold’s Modernist Bread puts a little detail on the within-normal-range-of-vague bread recipe.
I can’t say I’m hugely impressed by this essay, but I have a lot of idiosyncratic opinions about bread. “Salt and fat are also important in doughs. Salt provides flavor — forget salt once, and you’ll never do it again.”
Yeah, I can see why they brought her in on this thing.
It is absolutely astonishing that somehow, Nathan Mhyrvold’s name is never mentioned in any of this. But whatever. I can understand wanting not to mention him.
Done with bread! Next up: Condiments
“And don’t bother making your own mayo; the payoff is never worth the effort, and there are good store-bought options.” Says the person who made mayo in his tuna weirdness and pretended he didn’t. So far, he’s describing how you can mod storebought mayo, or combine it with other store bought condiments.
Vinegar and vinaigrettes. He whisks or shakes; PK uses a mini food processor. All valid.
Chile-based condiments. Lots of ideas here. He uses the word “formulas” but he doesn’t mean it at all.
He starts with a salad dressing (lime, olive oil, half a chile, sweetener, minced garlic, fish sauce, salt) Plausible, but not one I would do
The man who does not make mayo has a caesar dressing that includes egg yolks, juice of a lemon, and olive oil.
Absolutely standard dipping sauce: soy sauce, rice vinegar, scallions, chopped green chile, I have no idea what that sugar is doing there, toasted sesame oil, sesame seeds
Creamy “Korean Russian Salad dressing” : toasted sesame oil, oil, honey, sherry vinegar, soy sauce, gochujang, ssamjang — that one might be worth a try
White People French Vinaigrette: it’s another mayo from the no-mayo guy: sliced shallot, minced garlic, soaked in vinegar optionally strain, whisk in mustard, egg yolk and then stream in olive oil while whisking. Again, more mayo from the no mayo guy.
Like, he keeps doing this over and over again
Ranch dressing — it was referenced earlier in the book. No mayo — just lots of milk products
Pimento cheese: I just can’t. This entire category of food, ugh. And he follows it up with a grilled cheese sandwich using it *shudder*
We’re to the Misc chapter
Those mung bean pancakes look kind of awesome. Googling suggests that you can do this from flour. I’m thinking I won’t do the soak and blender thing, but just use the komo to grind lentils and rice, and proceed from there. Altho I might also skip the rice, based on PK’s mom’s observation that this is Korean pesarattu.
The crepes section is a little strange. I think this is where he tries to sneak over into baking territory, but on the stovetop, and incremental.
Book ends with a totally ridiculous dessert involving a dunkin donut glazed donut and ice cream. Sure. I won’t be eating it, obviously.