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Which Cooking Are You?


luvdunhill

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Makes perfect sense. Half of the attraction for me is the tenderness which sounds so easy to achieve, the other half is how well it seems to match my day - I can get it started early in the day, let it cook for a wide variation of time, then when it's dinner time, take five minutes to sear it and be ready to eat.

 

Thanks, I'll plan to get one after spring break.

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Looks like you didn't have a lot of oven spring, and the crumb is dense.  What were your fermentation and proof times?  How much kneading was done? I've done a lot of wild yeast starters, and I may be able to help.  I'm sure it was tasty, though: that's one of the nice things about sourdough bread. :)

 

I think I made one major mistake.. I did the first rise (see what happens), then did the second rise in a glass bowl (see if it comes back). I tried to be as gentile as possible getting it onto a sheet, but it still lost lots of air (knowing that a 3rd rise was not really in the cards).

 

So, my next phase is to get my starter going.. get a nice first rise.. punch down and then form the bread on a sheet (what I did not do).. wait for the second rise.. and then bake away..

 

but open for any advise/tips.. 

 

Cheers,

Mikey

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Over my break, a friend and I did a dry aged strip proper justice in the hacked-together sous vide:

CqlJzsGl.jpg

3 hours in the cooker then seared on the grill. Possibly one of the best steaks I've ever had and certainly the best I've ever cooked. Now I also have an Anova arriving Thursday.

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