5punk

This week I am mostly growing Sourdough.

Basically, it's flour and water which collects/grows its own yeast, the Sourdough is then used to Rise breads and such.

I've had mine for 2 1/2 days now, it's looking good (that is to say, growing and smelling (I'm told) right)

It seems to have worked fine with my usual flour and tap water, but I'm sure unbleached flour and pure water would work better.

Wiki
Recipe/Moar info


/Random Foodie Blog

I'ma try making some crab rangoon in a bit. If it works out well, I'll post my recipe.

Well, I just tried cooking with the sourdough.

Figured the best place to start was Pizza So I did.

Basically, it made a nice resilient dough which tasted quite good, I think*.

However, the crust was quite dense due to the slow rising nature of the dough.

I think leaving it to rise for a much longer time (think 4-5 hours) will help, or perhaps adding a sachet of yeast into the dough being used for the pizza will help (shouldn't hurt the flavour much either)


On the plus side, following the recipe linked above took me from nothing to pizza in 45 minutes. which is good.

Either way, sourdough = jolly good.


*I have no sense of smell, so I can't tell sometimes

Anyone here ever made sausages?

I'm considering it for some fun.

Is that a euphemism?

Scarily no.

Dr. kitteny berk wrote:I'm considering it for some fun.

TNWSS

Dr. kitteny berk wrote:Anyone here ever made sausages?
I'm considering it for some fun.

I've made sausage rolls, but they're easy as you don't put the sausage meat in skins.

Well, I got sausage skins and stuff from http://www.sausagemaking.org

now just need meats

Dr. kitteny berk wrote:now just need meats

twss

http://www.hidethesausage.com is probably your best bet

I suppose, considering I am a chef that I should contribute at least 1 recipe. Blind finch-

Ingredients for the filling-
250g/9oz minced pork
1 free-range egg yolk
1 tsp dried sage
2 shallots, finely chopped,
1 tbsp chopped fresh parsley
1 heaped tsp Dijon mustard
salt and pepper to taste

Ingredients for the steak-
4 thin slices boiled ham
4 x 85g/3oz sirloin steaks, flattened with a meat mallet or rolling pin to about 1.5-2cm thick.
25g/1oz butter
1 tbsp vegetable oil
12 shallots, quartered
salt and pepper
150ml/5fl oz good quality beer (such as black sheep!) not too bitter or with too much grain bite in the aftertaste.

Ingredients for the beurre manié* (to thicken)-
50g/2oz butter
2 tsp flour

Method
1. For the filling, place all the filling ingredients into a large bowl and mix together.
2. For the steak, place a slice of ham on top of each piece of flattened steak and top with a quarter of the filling.
3. Fold the steak over the filling and tuck the ends in to make a parcel. Tie with cooking string to help keep in shape.
4. Heat the butter and the oil until hot, but not smoking, in a large frying pan.
5. Add the meat parcels and cook for about ten minutes, until browned all over.
6. Remove the meat from the pan and add the shallots. Cook for about five minutes, until brown.
7. Return the meat to the pan, season with salt and pepper and add the beer. Bring to the boil, then reduce to a gentle simmer. Cover and simmer for ten minutes. Turn the meat over and simmer for another 8-10 minutes. Place the meat parcels onto a warm plate and set aside.
7. For the beurre manié, blend the butter and the flour with a fork, then gradually whisk the beurre manié into the gravy to thicken it. Add more beer if the gravy is too thick.
8. Pour the gravy over the meat and serve.
9. Enjoy!


*french for kneaded butter, just a paste of the 2 ingredients useful for thickening sauces and stews.

Super Noodle Surprise

Ingredients:

1 Pack of Super Noodles

Method:

Take Noodles from packet and place in the bottom of the pan, turn on heat and fill up the kettle. Then leave for "5 Minutes" while the kettle boils, then at the right time (approx 3 hours) return for the smelliest, smokiest house that will last for days!

©Killavodka

You forgot to mention the pan. The pan with the noodles that melted part way through the bottom.

Sausages: MADE.

Absolute, complete and utter cunts to stuff.


Was it worth the effort? Abso fucking lutely.


Downside: the butcher doesn't like to sell meat for sausages (though I still got some leg-meat offcuts)

To fill the skins you could try a piping bag, not perfect but it would allow greater control of the filling.

Yeah, I was thinking that sort of way.

Practice will help a good deal too, maybe mixer in the sink so there's less pulling.

still, another 70 meters of skin left, can always try again

70 metres? Thats plenty of practice! Yet another job I've had, making sausages as a saturday boy in the local butchers. Worst thing was the smell of the liver as it warmed up when i vac-packed it, wasn't bad, just really strange.

HereComesPete wrote:70 metres? Thats plenty of practice! Yet another job I've had, making sausages as a saturday boy in the local butchers. Worst thing was the smell of the liver as it warmed up when i vac-packed it, wasn't bad, just really strange.

got 72 metres of skin for like £15. figured i may as well have some extra

Dr. kitteny berk wrote:
got 72 metres of skin for like £15. figured i may as well have some extra

Approx 550 5" sausages, not including links.