Iron Chef WAYCT - What Are You Cooking Today
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I bake the families bread on a regular basis, normally one bake day a week. I find the whole process very rewarding and therapeutic.
It is a pretty standard Norwegian style, every day dough though. Dried or fresh yeast and about 50/50 ratio between strong white flour and whole grains/coarse ground grains.
I want to try sourdough but have yet to take the time to experiment with making the base.
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Not a lot of cooking going on in that post, but it does look delicious.
So does the previous post.
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Looks amazing @Chap
On the other end of the spectrum, I adapted my chili con carne to a single pot instant pot recipe. So much less cleanup and so much faster! Sautee mode to braise the dried chilis before de-stemming and de-seeding them for the food processor, to sautee onions, garlic, and spices, and to brown the beef, then pressure cooker followed by slow cooker to cook and reduce. Flavor didn't change but speed, cleanup, and convenience sure did.
After seeing all the Indian on here I think that will be the next move in the instant pot honeymoon.
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Overnight fermented sourdough pancakes for breakfast this morning. Pretty yummy!
@neph93 check out theperfectloaf.com. I used his method to make a starter this time. It’s working great, though took 10 or so days to really get going vs the 6ish he suggests. -
What kind of oven do you bake your bread in? Great looking crumb! Looks like my Dutch oven method.
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Tadka dal
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Red beans and rice, New Orleans Monday night style. Got I very close in my first attempt converting my recipe to Instant Pot.
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Wings with my favorite sauce. Sweet Baby Rays Buffalo
