On Thursday, September 1, 2016 at 11:02:41 PM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Thursday, September 1, 2016 at 10:36:59 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Thursday, September 1, 2016 at 8:16:45 AM UTC-10, Ophelia wrote:
> > > "dsi1" wrote in message
> > > ...
> > >
> > > On Wednesday, August 31, 2016 at 11:09:00 PM UTC-10, Ophelia wrote:
> > > > "dsi1" wrote in message
> > > > ...
> > > >
> > > > On Wednesday, August 31, 2016 at 10:30:29 AM UTC-10, Ophelia wrote:
> > > > > "Taxed and Spent" wrote in message
> > > > > ...
> > > > >
> > > > > On 8/31/2016 12:42 PM, dsi1 wrote:
> > > > > > On Wednesday, August 31, 2016 at 5:22:20 AM UTC-10, sf wrote:
> > > > > >> I've been wanting chicken pot pie and had all the fixings, so I
> > > > > >> used
> > > > > >> up a couple pieces of chicken and odds & ends of vegetables in
> > > > > >> the
> > > > > >> vegetable drawer that weren't enough volume to serve two. The
> > > > > >> crust
> > > > > >> is my usual food processor butter pastry, with black pepper and
> > > > > >> parmesan cheese. The crumbles you see on top are seasoned and
> > > > > >> rendered chicken skins. Yummy!
> > > > > >>
> > > > > >> Pictures in alt.binaries.food
> > > > > >>
> > > > > >>
> > > > > >> --
> > > > > >> I love cooking with wine.
> > > > > >> Sometimes I even put it in the food.
> > > > > >
> > > > > > When I went downstairs this morning, I saw my daughter demurely
> > > > > > cutting
> > > > > > some butter into some flour using a fork and a knife. She had her
> > > > > > earphones on and was in some kind of happy place. I told her to
> > > > > > quit
> > > > > > using
> > > > > > such a pansy method of cutting butter and proceeded to jam my hand
> > > > > > in
> > > > > > there and started rubbing the butter in to break it up and
> > > > > > incorporate
> > > > > > it
> > > > > > into the flour.
> > > > > >
> > > > > > Hopefully, she learned that mixing in the butter this way is a lot
> > > > > > faster.
> > > > > > When she bakes the biscuits, she'll probably find that it produces
> > > > > > a
> > > > > > better product. Then she will do that for the rest of her life.
> > > > > > It's
> > > > > > what
> > > > > > I do with shortcrust too.
> > > > > >
> > > > > > https://www.amazon.com/clouddrive/sh...hare_link_copy
> > > > > >
> > > > >
> > > > > I would not want to add heat during this process.
> > > > >
> > > > > ===========
> > > > >
> > > > > You need to use your fingertips which is what I assumed he meant
> > > > >
> > > > >
> > > > >
> > > > > --
> > > > > http://www.helpforheroes.org.uk
> > > >
> > > > Yes, my fingertips. Although, they are hot little fingertips! I also
> > > > like
> > > > having a close and personal relationship with my dough, who doesn't?
> > > >
> > > > ========
> > > >
> > > > I don't know but from what I read here, people are using machines.
> > > >
> > > >
> > > >
> > > > --
> > > > http://www.helpforheroes.org.uk
> > >
> > > I never thought the time saved was worth the bother of using a food
> > > processor. Pretty soon, I'm going to ditch kitchen tools and just use my
> > > hand to mix everything. The reality is that your hand is better at
> > > mixing
> > > and folding batters than any tool made.
> > >
> > > ===========
> > >
> > > Only until and if arthritis sets in ..
> > >
> > >
> > >
> > > --
> > > http://www.helpforheroes.org.uk
> >
> > My thinking is that making pizza dough in a bag can offer some therapeutic
> > benefits for folks with arthritis but I don't know anybody with arthritis
> > to
> > test this out. Hopefully, I'll find someone.
> >
> > =============
> >
> > I used your recipe in a bag for a while, it works great) For a while
> > though I have been experimenting with 'no knead' bread which D loves!! He
> > asked if that dough could be used for pizza too so ... after a couple of
> > experiments ... that is the new pizza dough around here)
> >
>
> Crazy, isn't it? We were raised on the idea that we always had to work the
> dough but that was just a big lie! :0
>
> ============
>
> The ingredients for this are just put into a bucket, mixed up and left to
> rise for a couple of hours and then if I don't want to use it immediately,
> into the fridge.
>
> Depending how I bake it, it turns out very differently. If I bake it
> directly on the stone it is flattish and very crusty with a soft crumb.
> Very good!
>
> If I bake it in the Dutch oven -first very high heat but turn it down ... it
> has a fairly dense crumb,
>
> When I use the Dutch oven and bake it on highest heat for 45 mins, it is
> much higher and the crumb is very holey and chewy. A bit like crumpets
> That is they way he likes it best.
>
> When I use it for pizza I bake it in a flat tin or it spreads too much and
> gets too crusty. When it is part baked, I take it out and finish it on the
> stone.
>
> Good thing I enjoy experimenting)
>
> I like making this dough particularly, because after the first rise, it
> lives in the fridge. I have left it there over a week with no problem. When
> I want to use it I transfer the dough to the Dutch oven and put it in a sink
> of hot water. At the same time I turn on the oven. In about half an hour it
> is well risen and ready for the oven.
>
> Fluffy bread it isn't, but he loves this and so this is what I bake)
>
>
> --
> http://www.helpforheroes.org.uk

I would like my bread to have big holes and chewy too. Sounds great!