Iron Chef WAYCT - What Are You Cooking Today
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First attempt unsupervised and need to work on the surface tension. Tomorrow morning I’ll cut it open to see how it turned out.
I think that looks great, did you have trouble creating the surface tension, I cant tell from looking at the loaf? Get a vid of @Chap doing it, he's the master…..
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First attempt unsupervised and need to work on the surface tension. Tomorrow morning I’ll cut it open to see how it turned out.
I think that looks great, did you have trouble creating the surface tension, I cant tell from looking at the loaf? Get a vid of @Chap doing it, he's the master…..
Awesome @goosehd if I think of my first attempts everything I know about baking bread I learnt from Mr Padmore and Mr Forkish
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Out the brine, and getting to room temp
Stuffed with a sausagemeat stuffing I forgot to photograph
I have got a litre of turkey stock and some herbs and veg in the pan under it, going to wrap in foil and steam to start then uncover and pump the heat to try and brown the skin
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My typical Thanksgiving, starts with Butternut Squash soup. Dining room table, not shown kitchen table. Mashed potatoes and Brussel sprouts. Sausage Dressing / stuffing / filling. it wasn't in the bird. Spoon bread / corn casserole. Turkey Cucumber salad Williamsburg salad. Not pictured was all the drinks and Pumpkin Pie.
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I say this every year, that you put in about 2 days of prepping / cooking for this meal, and your finished eating it in about 45 minutes, maybe less excluding the desert. But it still is my favorite holiday.
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Success!
Prime rib, savory bread pudding, green bean casserole. Have plenty of good for leftover steak sandwiches with caramelized onions, horseradish pink peppercorn sauce, au jus.
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That does look great.
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Oh this was just the wife and me, no need for the fancy china
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Doing my turkey 2 days late. Started out in a wet brine for 24hours with just kosher salt and sugar. My son made a spice rub to coat the turkey,and the same rub will be used later on to make a compound butter,which will be used to coat the turkey before it’s wrapped. Hope to wrap at about 135 degrees. Started off at 44 degrees. Big chunk of Apple wood for the smoke and,as always bourbon in the drip pan.