Archive for the ‘Travel’ Category
Friday, July 8th, 2011
Croissants and Danish Pastries are the new baguettes. FACT. We made a shed load of them last week as we finally got stuck into laminated doughs.
Laminating doughs with butter is one of the key skills of Viennoiserie, and it can be pretty tricky. Get it right and you end up with beautiful, flaky, buttery pastry. Win. Get it wrong and you can end up with greasy products or a clogged up sheeter. Lose.
As before, the doughs are yeasted and mixed in a very similar way, but the new techniques came into play after the initial proof. One of the most important things with lamination is to keep everything cold. You want your butter and dough to be almost frozen with a ‘plastic’ like consistency. This enables you to sheet the dough thin and ‘lock in’ the butter over a series of folds creating alternating layers of pastry and fat.
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Tags: Almond, Beton, Bienenstitch, Brea Claws, Butter, Croissants, Danish pastry, Diplomat Cream, Filling, Koign-amann, Lamination, Lock In, Lunettes, Pain Au Chocolat, Roll In, Viennoiserie
Posted in Opinion, Reviews, Travel | 5 Comments »
Thursday, July 7th, 2011
As you’ll see form the previous post, American Independence day fell over this weekend. So for the 4th of July, we rented a cabin up in Lake Tahoe, which gave us the opportunity to do something we’d been gagging to do since we got here. Get our grill on.
We cooked a bunch of stuff on the barbecue which came with our weekend digs including ribs (recipe soon), steak, corn, s’mores and this great little clam recipe that the missus spotted on the New York Times website a few weeks ago.
It’s a really simple and easy, a bit different, and makes a perfect starter. We approximated the quantities as we didn’t have any on-line access whilst there, but I think we winged it pretty successfully.
Ingredients (serves 2)
20 clams (about 10 per person)
100g buter
2 cloves garlic, finely chopped
1 teaspoon Worcestershire sauce
Small handful chopped flat leaf parsley
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Tags: 4th July, Barbecue, Butter, Cabin, Clams, Garlic, Independence Day, lake Tahoe, Lemon, Parsley, Shelfish, Worcestershire Sauce
Posted in Dinner, Lunch, Travel | No Comments »
Tuesday, July 5th, 2011
Dear America,
Happy Independence Day.
Yours sincerely
Hand To Mouth
Tags: 4th July, America, Celebration, Fireworks, Food, Independence Day, USA
Posted in Travel | No Comments »
Thursday, June 30th, 2011
A couple of weeks ago it was East 17, and now blam! I’m hitting you with an Ultravox reference. High brow shizzle I think you’ll agree. And why did up this 80s relic? Because last week we started the Viennoiserie section of our course.
Viennoiserie is the name given to all kinds of yeasted, enriched doughs. From croissants, to Danish pastries, sticky buns to brioche, we’re talking about doughs enriched with sugar, eggs, milk and butter. Lots of butter. I’ve never seen so much of the stuff than in the past week.
We’re going to be getting in to lamination next week, the technique for making croissants amongst other things, but the breads we made last week were mixed in a similar way to what we’ve become familiar with, even if the formulas were in some cases a lot more complicated.
We started off the week slowly, making a range of products based around brioche and sweet roll doughs. With most of these we had to adjust our mixing to incorporate the sugar and butter after the dough had developed in strength in the mixer. The reason for this is that both inhibit the development of gluten, and if added at the beginning you end up mixing for bloody ages and your dough comes off the mixer too warm, which in turn effects fermentation. Best avoided in other words.
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Tags: Bakewell tart, Bostock, Brioche, Buns, Butter, Columba Di Pasqua, Croissants, Danish, Dough, Enriched, Gibassier, Hot Cross Buns, Kugelhopf, Pain au lait, Pan D'oro, Pannetone, Roll, Sticky, Sticky Buns, Stollen, Sugar, Sweet, Viennoiserie
Posted in Reviews, Sweet Stuff, Travel, Uncategorized | 1 Comment »
Saturday, June 25th, 2011
Last week bought with it mixed feelings. It was our last week of studying ‘pure’ bread. This week we’ve moved on to Viennoiserie, and whilst I am totally relishing the fresh challenges and new techniques we’re getting to experience dealing with enriched doughs, I’ve got to confess, I’m missing the bread ‘lab’ quite a bit.
The week was basically a review of all the techniques and baking concepts we’d covered over the past couple of months, and started where we began with baguettes. It was really good to revisit our French friends, as it helped cement a bunch of stuff that wasn’t really glued down. I guess in those first few weeks there was so much information flooding into my brain that I couldn’t really grasp hold of it all, and with baguettes being one of the most challenging breads, there was a lot to remember.
So we did a good day of mixing, shaping, rolling, scoring and baking the buggers, and I was relieved that aside from a few howlers here and there, I was pretty happy with how they turned out. For me, in many ways the scoring is the trickiest thing. You need to get the angle and depth of the cuts just right to get that spring and the famous baguette ears. I changed my technique after a bit more of an in-depth critique of my first batch, which improved results, but I’ve still got a lot of practicing to do.
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Tags: Baguette, Bread, Flat Bread, Gluten Free, Hand Mix, lavash, Miche, Naan, Pitta, Pizza, Poilaine, review, San Francisco, SFBI, Sourdough, Viennoiserie, Week, Wood Fired Oven
Posted in Opinion, Reviews, Travel | No Comments »
Tuesday, June 14th, 2011
Well maybe not everything, but it doesn’t get much better than kicking things off with an East 17 pun. So, another week, another post. Are you bored of bread yet? You better not be.
Last week was all about European, predominantly German, style breads. Which means rye. And lots of it. I’ve got to put my hands up and admit that I’ve never been the world’s biggest fan of rye breads. I don’t mind a bit every now and then, and like the flavour in small doses, but I never crave those dark, heavy loaves like I do a good bit of toothsome, tangy sourdough.
You might be expecting me to say that having got hands on with them that I’m now a convert, but I’ve got to say, I’m afraid I’m not. I also find it hard to fall in love with breads with names like Volkornbrot and Swabian Bread. Maybe that’s because I’m shallow.
Sunflower Rye
But that doesn’t mean that last week was a lost cause, in fact far from it. We started the week with some great sourdoughs incorporating increasing percentages of rye so we could see the effects on the bread making process, and taste the development of flavour. My favourites were the sunflower, Finnish and honey ryes, the latter of which went up to around 75% percent rye flower.
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Tags: Almonds, Bagel, Beaujolais Nouveau, Bratwurst, Bread, Finnish Rye, French Coutry Shapes, Honey Rye, Pretzel, Rye, San Francisco, Saucisson, SFBI, Swabian, Volkornbrot
Posted in Recipes, Travel | 3 Comments »
Wednesday, June 8th, 2011
To quote Jimmy Castor’s ‘Troglodyte‘, “What we’re gonna do right here is go back. Way back. Back into time…” because last week was all about kicking it old school, both in terms of ingredients and baking methods. We’re talking ancient grains and wood fire ovens.
Ancient wheats like spelt, khorasan (more commonly known as Kamut) emmer and, einkorn, and grains like millet, sorghum, quinoa, and teff were the precursors to modern wheat. They fell out of favour centuries ago as farmers and latterly scientists, developed the higher yield grains that we ‘enjoy’ today. However, wheats with increased yields and higher levels of protein / gluten are much harder for our bodies to digest, and less healthy. For this reason, ancient grains have become fashionable again, and are considered by many to be the future of bread.
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Tags: Ancient Grains, Baking, Bread, Einkorn, Emmer, Future, Kamut, Khorasan, Millet, Past, Quinoa, San Francisco, SFBI, Sorghum, Sourdough, Spelt, Starters, Teff, Wood Fired Oven
Posted in Opinion, Reviews, Travel | No Comments »
Friday, June 3rd, 2011
So last weekend we got balls deep in our new neighborhood, and had a proper explore. We headed east on 24th street into the slightly less gentrified realms of The Mission, and basically got very excited. SO. MANY. GOOD. PLACES. TO. EAT down there. We only scratched the surface, so there will be more coming from this ‘hood for sure, but we definitely wet our whistles.
After checking out all the crazy murals plastered over the buildings down there (the missus was rather taken by the ones featuring the buff winged Navajos), we got grazing.
First up, we hit up ‘Mexi-Catessen’ La Palma. The are undoubtedly better places to get Mexican grub in San Francisco, but we liked the buzz of this deli / eatery so we decided to grab a bite. Me, a carnitas (pork) Super burrito, and the missus chicken tacos. Neither were outstanding, but definitely filled a hole, and we’ll definitely be back. They do good looking rotisserie style chickens, and tasty looking Papusas stuffed with all sorts of tasty things.
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Tags: 24th Street, Blue Bottle, Burrito, Carnitas, Chorizo, Coffee, Contraband, Donuts, Dynamo, Kaffiene, La Palma, Navajo, Pie Mission Pie, Rhubarb and Strawberry, Rital, San Francisco, Tacos, Taqueria Vallarta, The Mission
Posted in Opinion, Reviews, Travel | No Comments »
