Yeah, but that's still an acid/base reaction to produce leavening, so you're going to want to keep your dry and wet ingredients separate, as mentioned above.
Doh, but that won't work with egg whites. Hmm...
It will lose its airiness. The egg whites folded in inevitably meet the fat of the rest of the batter and lose their structure, releasing the air.
Other recipes that use baking powder or baking soda will also not work overnight because the leaveners will be neutralized.
What you *can* do is mix the wet ingredient and dry ingredients up separately the night before and keep them in ziploc bags in the fridge. Then just mix together the morning of.
If you're looking for something that simulates the slippery mouth feel of gelatin, try a bit of xanthan gum. Usually 1/2 to 1 tsp per batch does it.
Yes, the oil does get it that much browner. But only if it's in constant contact, like in a pan on your range. Oil just drips off in the oven, so it's only getting infrared heat under the broiler.
Salt is salt, it doesn't really matter what form it's in once it dissolves. But, kenji is right about the second part; it's much easier to sprinkle salt evenly when it's easier to grip between the fingers. It's also easier to prevent over-salting when in a fluffy state, since the salt is less dense.
@Alex! - Moisture released from the oven is already lost from the bird, so no worries there.
The real effect of opening the oven is heat loss. I suppose this results in an overall lower average cooking temperature, which *might* result in a slower "coasting" of the bird to its final temperature. It definitely allows you to season/color the skin so it's more presentation-friendly. That's about it.
@redfish - Eat too many fire hot cheetos and your gums will start to exfoliate. Can you finish a bag without them starting to bleed?
I'm in the soup/stew crowd. Except that it always takes me about 10x longer to cook it than it should. Maybe I just find the act of cooking an easy way to escape. And then I end up with like a million plastic containers of soup and just me to eat them; which is depressing in its own right.
Oh and spicy things. Like go out and buy a bunch of habaneros and Rotel and stuff. And add them to my soups and stews until I get a blisteringly hot, self-castigating concoction. The resulting crying helps too.
Many use a heating pad set on low underneath and the jars and wrapped/covered in a regular towel. Best to find a heating pad with variable temp control rather than just two or three settings. Then experiment with water until you get the right temp and always leave it on that temp.
Bartenders friend will clean up any polymerized crap that gets stuck on your cook top surface. Just scour it down once a week and you'll be fine.
A bomb calorimeter is a very one-use item. It burns food and measures caloric content in terms of what size campfire it would make. It has nothing to do with human health, except that it can reliably compare bonfires from our various meals. And this is what the FDA requires for labeling. Because it's easy to calculate.
The problem isn't that inefficiencies result in wasted calories, its that they result in stored calories...aka fat.
Bread, stinky cheese, olives, wine = perfect meal.
No cooking, compatible with most ambient temperatures. Cured meats optional.
And the next slide answers that.
Bagels, lox, cream cheese, and...is that vodka?
Doh, never mind. I was able to calculate ~2.5in per side from the volume.
Wish we had an edit function.
Thinkgeek says the dimensions are 4.3x4.3x3.8, but don't specify if that is the tray or the final cube. I'm assuming tray, but if you can clarify the dimension of the cube, that'd be helpful.
Oh, and use cooking spray/touch of oil in whatever you're using to hold the dough before freezing. Makes it much easier to take it out later.
Frozen dough works fine, though it will have a slower rise than usual once it thaws. You want to let the dough rise first so the yeast is fully active before putting it in the freezer. You can freeze after bulk formation or after shaping your loaves (but before the final rise)
If you're freezing after bulk fermentation (i.e. to pull out what you need over time to make different breads) I find to useful to divide the dough into smaller zip bags and press flat so they freeze/thaw faster. Once thawed, just recombine, shape and rise. If you're freezing finished loaves, freeze right after shaping, before the final rise. It will take longer to thaw, but should rise normally.
You can plan on the dough lasting up to 6mo, depending on how stinky your freezer is - it's the odors that affect the dough most.
How do you define a sandwich, though? Bread + fillings? Do lobster rolls count? Calzones - or do they go with pizza? I consider tacos a sandwich of a different stripe, considering there are more taco shops than delis in my neck of the woods; what about them?
The sandwich tag is just fine for me.
I should also add that "folding" the dough is just another, gentler way of "punching down" between rises or just before shaping. With wetter doughs, this process preserves that open, airy structure that is their hallmark. Where a more uniform crumb is desired (e.g. sandwich loaf), you press out large air bubbles as you shape. In any case, folding or punching down steps perform the same basic process of developing structure. They just differ on when (or how often) you do them.
It's because kneading high hydration doughs is actually much less efficient than kneading a stiffer sandwich type loaf. Even though the gluten forms in the wet, sticky mass, it's too loose to develop structure. The folding realigns the strands/sheets of gluten, much like folding a towel makes it sit up nice and puffy.
Thermal mass will affect how much heat capacity you have, but doesn't affect thermal conductivity, which is how fast that heat is transferred. In fact, stacking tiles puts a significant layer of air between them with a very low thermal conductivity.
I did some napkin math and determined that the heat capacity of the steel plate is around 3.55 kJ while that of sandstone/slate/limestone (approximating a standard ATK-recommended stone) is 4.50 kJ - on the same order of magnitude. That said, the thermal conductivity of steel is at least an order of magnitude higher than "stone".
So, the dough is receiving a higher wattage (heat per time) with a steel plate, even though it has less "thermal mass". If time weren't an issue, the stone material would have more heat to donate, but the pizza is generally cooked long before temperature of the pizza equilibrates with the stone.
I suppose the draw of using steel (or cast iron, for that matter) is that you increase your chances of a charred, crispy bottom before the rest of the pizza "sets" and cooks through. The top of the pizza is going to be cooked by convection and radiation and is unaffected by stone material.
Ultimately, a neapolitan oven takes advantage of the low thermal conductivity of stone to build much higher temperatures. At 700-800 degrees in an insulated oven, there's enough heat available that it really doesn't matter what material you cook it on.
Oddly enough: mashed. I know starchy Idahos are traditional for light and fluffy mashed potatoes. But I like mine a bit more creamy and dense without using a ton of butter and cream. Waxier potatoes accomplish this, but you just have to be gentle working them.
Honestly, I think Starbucks brews their drip coffee too hot, extracting too many bitter compounds. I absolutely love their "House" medium roast coffee. But when I get it at Starbucks, it comes out very bitter and I have to add half&half. When I buy it at the grocery store (whole bean) and brew it at proper temp (190-195F) with my aeropress or keurig, I drink it black and it tastes delicious.
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