Author: Robert Andrews

Borrowed from King Arthur’s Flour

Ingredients

This pre-cooking method is used for bread like Japanese Hokkaido milk bread.   It will bring more softness to a loaf without having to increase the fat or oil.

King Arthur refers to it as TANGZHONG flour technique.  It is an Asian yeast bread technique that’s gradually making its way into American kitchens.

This Asian technique cooks a small percentage of the flour and liquid (water or milk) in a yeast recipe very briefly before combining the resulting thick slurry (similar to a sour-dough sponge) with the remaining ingredients.

Tangzhong pre-gelatinizes the starches in the flour, meaning they can absorb more water.  The more rigid structure can hold onto that extra liquid throughout the kneading, baking, and cooling processes. Which in turn means the dough is less sticky, it rises higher, and will stay moist longer.

Stage One Ingredients:  TANGZHONG STARTER

• 1/4 C whole milk
• 1/4 C AP flour
• 2 TBL  water
• 2 TBL butter

Stage Two Ingredients:  DOUGH

• • DRY INGREDIENTS
    • 2 C bread flour
    • 1 tsp salt
    • ½ cup wheat flour
  • WET INGREDIENTS
    • 1 C sourdough starter sponge
    • 2 TBL nonfat dry milk powder
    • 2 TBL granulated sugar
    • 1 TBL instant yeast
    • ½ cup whole milk
    • 1 large egg, beaten
    • 4 tablespoons butter, melted + more for brushing on rolls
  • Maldon Salt FOR FINISHING AFTER BAKING – Alt:  sesame seeds or oats

Step by Step

Stage One:  Some time after 2:00 pm

1. Mix all of your Stage One ingredients in a small cooking pan, and cook over medium heat until a thick roux forms.
2. Pour the roux into a glass mixing bowl and let cool for 1 hour.
3. Combine your wet ingredients, and add 1/3 to the mixing bowl and stir until lumps are gone.
4. Add another 1/3 and stir till smooth
5. Add the remaining wet ingredients and stir to combine
6. Add half your AP flour and stir just until combined.
7. Let rise in the refrigerator overnight.
8. The next morning set it on the counter to warm up a bit – about 30 minutes
9. Put into your Kitchen Aid and add salt and wheat flour
10. Add AP flour until it develops a ball that has a “springy” feel – beat for about 8 minutes
11. Cover and let rise for 60 minutes
12. Fold over onto itself several times on a floured surface, forming it into end product, brush with butter, then cover and let rise for 2 hours
13. Brush with butter one last time and sprinkle with Maldon Salt, sesame seeds or oats.
14. Put a pan of hot water on the bottom rack of the oven – about 1/2 inch deep.
15. Bake at 400º for 20 minutes is about right. 
16. Remove the pan of water and continue to bake until internal temperature is 190º – any hotter than that and the water starts to vaporize, and your bread will become dry and crumbly.  You also need to make sure they bake long enough, or the interior will be gummy.
17. Remove the pans and gently remove the loaves.   Return the loaves to the oven to bake for an additional 5 minutes without their pans to add extra color to the bottom and sides.
18. Let the loaves cool for 2 hours before slicing to ensure the interior is fully set. Wrap in plastic and keep for up to a week on the counter.

This was actually quite amusing.  We were touring Spain, and stopped into a bar and asked for an “American Fried Egg.”  What he gave us was an egg that was essentially deep fried in olive oil.

Very good.  Probably very fattening.

Heat oil in a pan up to about 350-365 degrees F – over 1/2 inch deep

Slide egg into the oil and cook about two minutes.

1. Lay 1 LB thick cut bacon on a foiled lined baking sheet – intact as a mass
2. Bake 45 minutes at 300º
   Note:  If you use 400º it will smoke much more
3. Cool for 20 minutes
4. Harvest the bacon grease for bread making, etc
5. Put 2 pieces at a time in parchment paper and roll (fold) once
6. Repeat until all the bacon is gone
7. Put into a ziplock bag
8. Refrigerate overnight
9. Put into the freezer and use two pieces at a time with your breakfast
10. You don’t have to cook it long, and it will be beautifully crispy

Ground Hamburger

• Leftover trimmings
• Can contain up to 30% fat

Lean Ground Hamburger

• Still leftover trimmings
• Can contain only 5% fat

Grind your Own

• 6 oz sirloin – coarse grind
• 6 oz chuck (shoulder) – coarse grind
• 6 oz pork butt – coarse grind
• 4-6 oz thick cut bacon
  • Use the above for Spaghetti Bolonaise sauce
  • Continue on to make a great hamburger
• 5 oz cheddar cheese
• 1 tsp paprika
• 1 tsp garlic powder
• Mayo and Mayonnaise

1. Process for 10 pulses, then form into patties
2. Squish flat into a patty
3. Drop into 340º oil for 60 seconds
4. Drain well then put on the bun

1. Chop an onion and saute in 2 TBL butter – 3-5 minutes
2. Add sour dough pieces into a lightly greased casserole
3. Add 1/2 C spinach (cooked and chopped)
4. Top with 1/2 C grated cheddar and 1/4 C Gruyere
5. Top with onions
6. Optional:  Add crumbled bacon
7. Combine egg mixture
   1. 4 eggs
   2. 1-1/2 C milk
   3. 1/2 C cream
   4. 1 tsp Dijon mustard
   5. 1/2 tsp CinnaSugar
   6. 1 TBL sugar
   7. 1/2 tsp salt
   8. 1 sprig thyme
   9. 1/2 tsp vanilla
   10. 1 tsp brandy
8. Dump eggs over top of casserole
9. Sprinkle with another 1/4 C Gruyere
10. Cover with foil
11. Cook now or refrigerate overnight
12. If you are cooking from a cold dish, let it come up to room temperature for a half hour before putting it into a hot oven.
13. Bake 30 minutes covered
14. Uncover and bake an additional 3o minutes

• Properly called MAIZE
• Buying corn: 
  1. Husk should be bright and moist
  2. The cut end should also be bright and moist 
  3. Tassle should be sticky and brown, not matted and black which indicates mature ear that is not as sweet
  4. Inside, the kernels should be tight and all the way up to the top
  5. Poke with your fingernail and they should burst
  6. Wrap immediately in plastic and store in the coldest part of your fridge.  Even then, don’t keep for longer than three days
  7. IF YOU MUST shuck the ears and put into a large bowl of water.  Add 1 drop of lemon juice and 2 drops of Chlorox bleach.  Soak 15 minutes.  Stored as in Step 6, this will keep for up to 10 days
• Be sure to pick good-quality sweet corn. The silk on the corn should be pale in color and shouldn’t look dried out.
• Eat corn AS SOON AS POSSIBLE after it has been picked.
• You’re welcome to use either unsalted or salted butter to make the flavored butters.
• If you wind up with leftover grilled corn, make a nice corn salad

1. Strip the husk down but don’t detach it.
2. Separate the husk into three sections, then braid it
3. Tie the last two strands to lock in the braid
4. Drizzle with canola and sprinkle with salt and pepper
5. Put on a grill leaving the “handle” off the heat
6. Cook until the kernels start to blacken

Optional Dipping and Slathering Sauces

#1 •  Butter

#2 •  1/2 C mayo •  1/2 C sour cream •  2 TBL kimchi or pickle brine •  1 TBL soy or Worchestershire

#3 •  1/2 stick butter •  1 clove minced garlic •  1/4 C Parmesan cheese

#4 •  1/2 stick butter •  1/2 tsp each oregano, parsley, garlic

#5 •  1/2 stick butter •  1/4 tsp cayenne •  zest from one lime •  1/2 tsp honey

#6 •  1/2 stick butter •  chives and dill

#7 •  1/2 stick butter •  oregano, basil, garlic

1. Put 3 C caramel squares into a skillet
2. Add 1 TBL heavy cream (or half and half, or coffee creamer) and 1 TBL butter
3. Start heating on medium heat
4. When melted add 1 1/2 TBL miso paste (Alt: 1 tsp salt and 1 tsp Worchestershire)
5. Stir till homogenous
6. Lay parchment on a baking sheet
7. Arrange crackers on your pan barely touching
8. Put 1 dollop caramel on each caracker, then top with another cracker
9. Put into refrigerator to harden
   START CHOCOLATE
10. Put 2 C dark chocolate into a double boiler
11. Add 1 TBL butter
12. Stir until it melts and looks creamy
13. Dunk each cookie 1/2 way into the chocolate
14. Pour colorful sprinkles on 2-3 at a time while chocolate is still warm, so that the sprinkles will stick

• 1 stick butter (softened)
• 1 C sugar
• 1 large egg
• 1/2 tsp vanilla
• scant salt
• 1/4 c brandy

1. Mix together sugar and butter
2. Add a beaten egg and whisk so that they are thoroughly mixed
3. Bring to the merest simmer
4. Remove from heat and add brandy
5. Mix thoroughly
6. Pour on top pudding and serve

• Create your dressing
  • • 1/1 C mayo
    • 1/2 C Greek yogurt
    • 1/4 C cream
    • 1/4 C whole milk
    • 2 tsp white vinegar
    • Salt and pepper to taste
  • Chop 1-2 stalks of celery finely
  • Chop 5 scallions also thin
  • 4 C of cooked chicken
  • Add 1 TBL brown sugar to the above dressing
  • 1 TBL dill
  • Mix with chicken and veggies

  –

  • Optional: halved purple and green grapes
    or golden and red raisins or dried cranberrries
  • Optional:  slivered almonds

1. Lay 1 LB thick cut bacon on a foiled lined baking sheet
2. Bake 30 minutes at 350º
   Note:  If you use 400º it will smoke much more
3. In a food processor, pulse 1-2 oz pecan halves
   and 3 oz light brown sugar
4. Spread sugar/nut mixture onto the back and pat down
5. Bake 10 more minutes to melt the sugar and set the nuts
6. Cool for 10 minutes

This has been a taste combination that has survived over centuries. 

Salty and Sweet

• Peanut Butter and Jelly
• Proscuitto wrapped melon
• Chocolate covered pretzels
• Feta and fruit
• Honey roasted peanuts
• Salt and sugar pie crusts

Sweet and Sour

• Grapefruit with bruleéd sugar on top, then sprinkled with Maldon Salt

Pair with fresh ramen noodles

• 6 TBL miso paste
• 1/4 C soy sauce
• 2 TBL toasted sesame oil
• 2 TBL Siracha
• Juice and zest from one lime
• 1 tsp Peeled and grated ginger
  MIX TO COMBINE
•  

Yep, if your mind went to Little Debbie, that might not be a coincidence.

• 2 sticks (1 C) butter
• 1 C granulated sugar
• 2/3 C brown sugar
• 1/2 tsp salt
  MIX ABOVE TILL CREAMY
• 4 whole eggs plus 2 egg yolks
  ADD EGGS ONE AT A TIME
  Mix completely before adding the next egg
• 1 tsp vanilla
• 1 C cocoa powder
• 4 C AP flour – 1 cup at a time
• After completely mixed refrigerate for an hour
• Divide into 24 equal pieces (thirds, then half, half, half)
• Roll pieces into balls
• Prepare baking trays lined with parchment paper
• Put onto your baking tray, then flatten into circles
• They won’t spread, and will be paired with another cookie for the final product, so go ahead and make them smooth, and the same size
• Bake (in preheated oven) at 350º for 10 minutes
• Cool for at least 30 minutes
• Butter Cream mint filling
  • 2 sticks butter – melt on stove top
  • Add 1/4 C whole mint leaves
  • Infuse for 15 minutes
  • Strain out mint leaves and cool for 30 minutes
  • Beat until it becomes fluffy
  • Add 4 C confectioner sugar
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 1/4 C heavy cream
• Pipe frosting thickly onto cookies
• Top with another cookie and press down
• Melt 4 C semi-chocolate in a double boiler
• Add 1 stick butter
• Dip cookies and place on waxed paper to cool
• Sprinkle with confectioner color dots
•  

Use this for tomatoes, cucumbers, grapes – – –

anything where the birds get a lot of your harvest