Pezzza Posted March 19, 2021 Share Posted March 19, 2021 3 minutes ago, CLASSIC said: Oh now I get it WOW - wish you were closer you could teach me how to skingutprep - that looks sennnnnnsational @CLASSIC Phil Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted March 19, 2021 Share Posted March 19, 2021 Just now, Graubart said: WOW - wish you were closer you could teach me how to skingutprep - that looks sennnnnnsational @CLASSIC Phil Slip over for the weekend but bring some Ha Ha 1 Link to comment Share on other sites More sharing options...
ben 10 Posted March 19, 2021 Author Share Posted March 19, 2021 1 hour ago, Graubart said: Do you put in the Cabinet or some other dehydration methodology? Dehydrator - smoker if I can be effed 1 hour ago, Graubart said: What is Beef Cut? Topside is best. @Graubart bread looks great! 1 Link to comment Share on other sites More sharing options...
Pezzza Posted March 19, 2021 Share Posted March 19, 2021 1 hour ago, Green Blob said: @Graubart bread looks great! Been fun. Every loaf different... And this last Ciabatta-ish one was a beaut... That said all have been good. Do you bake @Green Blob in Dutch Oven or normal oven or w Pizza Stone or Clay Baker like a Römertopf Blobski? Link to comment Share on other sites More sharing options...
ben 10 Posted March 19, 2021 Author Share Posted March 19, 2021 Just now, Graubart said: Do you bake Pizza in oven, quick sourdough in one of those pots, clay thingy - in the oven 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted March 19, 2021 Share Posted March 19, 2021 27 minutes ago, Graubart said: Been fun. Every loaf different... And this last Ciabatta-ish one was a beaut... That said all have been good. Do you bake @Green Blob in Dutch Oven or normal oven or w Pizza Stone or Clay Baker like a Römertopf Blobski? Mr Grauber I am just wondering if you have ever made Damper, you can really herb/taste it up a bit with Bacon, olives, garlic - it's quick, no fuss & goes great with anything. Just for an Irish twist soda bread is great too especially with Curries, Mornays etc. Rather a piece of bread with a happy heart than wealth with grief. – Egyptian Proverb Link to comment Share on other sites More sharing options...
Pezzza Posted March 19, 2021 Share Posted March 19, 2021 1 hour ago, CLASSIC said: Mr Grauber I am just wondering if you have ever made Damper, you can really herb/taste it up a bit with Bacon, olives, garlic - it's quick, no fuss & goes great with anything. Just for an Irish twist soda bread is great too especially with Curries, Mornays etc. Rather a piece of bread with a happy heart than wealth with grief. – Egyptian Proverb Thanks Cobber for the suggestion. Yeah honestly I have tried the old Damper and also a nice Soda Bread but currently really am into the yeast driven fermented dough bread thing and the texture and flavour it can provide... not saying the others are not nice by any means but am really enjoying the slow rise yeast powered breads and trying the different opportunities ; ) And nice saying... thanks Phil. 1 Link to comment Share on other sites More sharing options...
Pezzza Posted March 19, 2021 Share Posted March 19, 2021 2 hours ago, Green Blob said: one of those pots, clay thingy - in the oven Do they get soaked in water to assist in steam provision? Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted March 19, 2021 Share Posted March 19, 2021 8 minutes ago, Graubart said: Do they get soaked in water to assist in steam provision? Hey Grauberfabulosis, I have an Emile Henry Tagine & you can actually make bread in it, it is a blast, rises beautifully. As you know, Mr Google will tell you everything. 2 Link to comment Share on other sites More sharing options...
ben 10 Posted March 19, 2021 Author Share Posted March 19, 2021 3 hours ago, Graubart said: Do they get soaked in water to assist in steam provision? Nope, moist dough does it all 1 Link to comment Share on other sites More sharing options...
Pezzza Posted March 19, 2021 Share Posted March 19, 2021 17 hours ago, CLASSIC said: Emile Henry Tagine & you can actually make bread in it, Festive Device Phil - and what a cracking loaf mate - slow rise with dry yeast? I don't believe yours is the real thing - it's not red !?! Haha would much rather a Blue One too Phil hahah! Gold. Do you heat the pharque out of it before popping the dough loaf in? And then take the lid off after phase 1 steam cooking? Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted March 19, 2021 Share Posted March 19, 2021 11 minutes ago, Graubart said: Festive Device Phil - and what a cracking loaf mate - slow rise with dry yeast? I don't believe yours is the real thing - it's not red !?! Haha would much rather a Blue One too Phil hahah! Gold. Do you heat the pharque out of it before popping the dough loaf in? And then take the lid off after phase 1 steam cooking? Howdy Graubster, Mine is the red coloured on the top, I nicked that bread photo from the internet but I have made Crusty White, Ancient Grains etc very similar process to the Sunbeam Bakehouse I have. Yeah whack it in hot then remove lid & wrap in a tea towel to aid rising. Damn good fun & nice smells through the house. I make lots of other stuff in there too. Cheers. 1 Link to comment Share on other sites More sharing options...
ben 10 Posted March 23, 2021 Author Share Posted March 23, 2021 On 3/19/2021 at 9:41 AM, Green Blob said: @CLASSIC - jerky time, I'll dehydrate it tomorrow. Salt, pepper, garlic, chipotle powder, ancho powder, smoked paprika and fresh habaneros. The powders come from Chilli Mojo on Magill road. AMAZING shop. 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted March 23, 2021 Share Posted March 23, 2021 4 minutes ago, Green Blob said: The powders come from Chilli Mojo on Magill road. AMAZING shop. Awesome Blobber, don't you use liquid smoke ? That looks awesome anyway, a man after my own heart, not girly about Chilli. That is a great shop, I have been there quite often. Are you in Adelaide ? I guess that is Topside. Cheers. Link to comment Share on other sites More sharing options...
ben 10 Posted March 23, 2021 Author Share Posted March 23, 2021 Just now, CLASSIC said: Awesome Blobber, don't you use liquid smoke ? No, I have a smoker but could not be bothered smoking this lot. Also not in Adelaide but internet shop and was born there. Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted March 23, 2021 Share Posted March 23, 2021 Just now, Green Blob said: No, I have a smoker but could not be bothered smoking this lot. Also not in Adelaide but internet shop and was born there. Fair enough a smoker is the ultimate, I use a dehydrator hence the liquid smoke but I will be getting one soon. Link to comment Share on other sites More sharing options...
ben 10 Posted March 23, 2021 Author Share Posted March 23, 2021 I also dehydrate. Don't always need smoky and also you can smoke for a bit then dehydrate which works well Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted March 23, 2021 Share Posted March 23, 2021 5 minutes ago, Green Blob said: I also dehydrate. Don't always need smoky and also you can smoke for a bit then dehydrate which works well Link to comment Share on other sites More sharing options...
ben 10 Posted March 24, 2021 Author Share Posted March 24, 2021 @CLASSIC make some bacon, it is the easiest. Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted March 24, 2021 Share Posted March 24, 2021 52 minutes ago, Green Blob said: @CLASSIC make some bacon, it is the easiest. I would if you are kind enough to share a few basics, I imagine you use Pork Belly. I have seen a few different curing techniques but never made it. Cheers. Link to comment Share on other sites More sharing options...
ben 10 Posted March 24, 2021 Author Share Posted March 24, 2021 18 minutes ago, CLASSIC said: I would if you are kind enough to share a few basics, So... basics. Pork belly. Coated in a specific amount of curing salt and non-iodised salt. The above also has brown sugar. Some do wet cure, I prefer dry for bacon. The above will appear quite wet later and I'll turn it over in a day or two. The meat will firm up. When done I'll remove from the cure and rinse, then leave uncovered in the fridge overnight. This allows the surface to become sligtly sticky. Then smoke to 65°c internal, cool and slice. 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted March 24, 2021 Share Posted March 24, 2021 1 minute ago, Green Blob said: So... basics. Pork belly. Coated in a specific amount of curing salt and non-iodised salt. The above also has brown sugar. Some do wet cure, I prefer dry for bacon. The above will appear quite wet later and I'll turn it over in a day or two. The meat will firm up. When done I'll remove from the cure and rinse, then leave uncovered in the fridge overnight. This allows the surface to become sligtly sticky. Then smoke to 65°c internal, cool and slice. OK Cheers for that I especially like Hickory type flavours so I could do something like that. Thanks. 1 Link to comment Share on other sites More sharing options...
Pezzza Posted March 24, 2021 Share Posted March 24, 2021 (edited) 1 hour ago, Green Blob said: Then smoke to 65°c internal, cool and slice. So does the Hot Smoker have a probe that controls the temp @Green Blob Blobski or just a dial and some settings... and you track internal temp yourself w separate device? You truly are the Sultan of Salumi The Big Lablobski! Edited March 24, 2021 by Graubart Link to comment Share on other sites More sharing options...
ben 10 Posted March 25, 2021 Author Share Posted March 25, 2021 2 hours ago, CLASSIC said: OK Cheers for that I especially like Hickory type flavours so I could do something like that. you could do it in the oven and add liquid smoke mate 1 hour ago, Graubart said: So does the Hot Smoker have a probe that controls the temp @Green Blob Blobski or just a dial and some settings... and you track internal temp yourself w separate device? You truly are the Sultan of Salumi The Big Lablobski! Cheap shitty Hark 2 door. I just guess now, used to use bluetooth probe thingy.... 1 1 Link to comment Share on other sites More sharing options...
ben 10 Posted March 25, 2021 Author Share Posted March 25, 2021 2 Link to comment Share on other sites More sharing options...
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