Good tip about finishing in the oven. I've been moving in this direction myself as it's hard to cook the thicker pieces through without getting the crust too dark. My last batch I had to throw a few in the microwave to get the internal temperature up, then re-crisped in the oven.
Bacon, Brussel sprouts, and onions.
Prosciutto, caramelized onions, and goat cheese.
Just last night I served on a pizza with onions, goat cheese, and a little basil.
Strip steak, bone-in if possible.
What is the effect
of smoke on beef, when well brined?
Mushroom, ham, and swiss omelet.
Bone-in strip steak, no question.
Made it on Saturday for Sunday dinner with the in-laws. Great results! I typically use Cook's Illustrated's recipe as I find that a recipe like Jeff Varasano's makes too wet of a dough for my 500 degree oven. This was a definite improvement, lighter texture and better browning. I may try to sneak some sourdough starter into the mix for even more flavor, or let it retard in the fridge a couple more days.
@docneuman Throw the dough blade away, it's useless. Every recipe you see for making dough in a food processor assumes you'll use the metal blade. The dough blade takes much longer to knead (as you noticed) and tends to overheat the dough.
Does Bittman qualify? His best recipes in the world TV show made me think he'd be a great guy to talk with at a party. If not, then Bayless because Topolo is my favorite restaurant hands down.
BobChicago hasn't favorited a post yet.