Comments for Seasoned Advice Blog

Comment on No smoker? A $80 grill is enough for tasty pulled pork. by Henry

Henry — Tue, 09 Feb 2016 22:02:38 +0000

I actually try to keep my temperature around 225. I use a charcoal holder instead of the ring but I have to open the lid every hour. I think I am going to try the ring of coals instead. Thanks

Comment on Curdling Beans by tal

tal — Sat, 06 Feb 2016 18:01:02 +0000

Thanks for this. I've been searching the web to find information on whether or not nigari can be used for curdling milk in cheese making. Reading through your experimental results, I'm guessing the answer is no.

Comment on Taking your bread to the next level with steam by Stephen

Stephen — Wed, 13 Jan 2016 12:44:32 +0000

I've thought about doing this for years... ever since I became intrigued with Leidenheimers poboy loaves.. pressure pots are easy to come by.. especially the ones without the weighted pressure caps.. without a doubt a humid baking environment is an absolute for achieving that perfect crust that seems elusive to so many. thanks for your post and pics!..

Comment on Comestible Orange Goo: Making Purée from Fresh Pumpkins by Zuzu

Zuzu — Thu, 22 Oct 2015 06:46:06 +0000

Hi. How long is the second bake?

Comment on Bread Hydration Experiment by derobert

derobert — Mon, 19 Oct 2015 19:22:20 +0000

I'm not sure. Sugar melts (and this becomes liquid) during baking, but I'd not expect it to do that when mixing/kneading. Sounds like a good question for the site.

Comment on Bread Hydration Experiment by danny

danny — Tue, 13 Oct 2015 14:44:31 +0000

Hi, thanks for the information. I want to ask something maybe someone can give me the answer. currently i'm working with 45% hydration dough. i've been working with this recipe quite some time with no problem at all. one day i made a mistake of not adding the sugar into the recipe, and when i mix the dough instead of forming a ball, it ended up with individual clumps. i did the mistake twice in a row with same result. then i realized that i forgot to add the sugar into it. with the sugar added, the dough as usual, form a ball and ended up good. my question, how does sugar affect the hydration of the dough? thanks

Comment on Fancy silpat, traditional parchment paper, or plain baking sheet? We experiment with cookies by Rachel

Rachel — Thu, 05 Mar 2015 20:25:33 +0000

Being snowed in again, I decided to make cookies. I am not really a baker, but what else am I doing today~ I was curious about this myself and this was the perfect information. I used a Silpat, and for the record- they are super easy to clean~

Comment on Fancy silpat, traditional parchment paper, or plain baking sheet? We experiment with cookies by LL

LL — Sat, 23 Aug 2014 22:25:07 +0000

This was exactly the information I was looking for! I recently moved to east of nowhere, and to get parchment I'd have to drive 30+ miles. My roll ran out and I was wondering what affect it would have on my recipes. I'll set oven timer for a few minutes less and watch the browning times. Washing a cookie pan isn't that big of a deal although the easy clean up with parchment is nice.

Comment on Cookies, meet flavor by Tim Piatek

Tim Piatek — Thu, 03 Apr 2014 04:48:02 +0000

Interesting - I found this page searching for information on hydrocolloids, and happened upon the note about your attempt to thicken the ganache with xanthan gum.

I've tried similar things in the past, but when making truffles; I noted a "gummy" texture, but nothing so dramatic as happened to you above! I wanted to ask, do you recall if the percentage indicated was based on the full mass of the recipe, or only the liquid component? I.e., did you add x% of the recipe, or just x% of the cream?

Thanks! Tim

Comment on Three Books for Every Kitchen: Part Two by Anita Goffradump

Anita Goffradump — Mon, 20 Jan 2014 09:08:56 +0000

As an avid cooking enthusiast, i feel deeply inclined to comment on how inspirational this book is. Thank youuuuuuuuuuuuu