tag:blogger.com,1999:blog-78650068175886294582024-03-14T02:40:20.350-04:00Taoist's guide to gardening and the quest for the perfect bagelDiscussions on: Culinary Arts, and Home Vegetable Gardeningkwndershttp://www.blogger.com/profile/03340426295541853988noreply@blogger.comBlogger38125tag:blogger.com,1999:blog-7865006817588629458.post-71405874872198690062014-02-24T18:50:00.000-05:002014-03-02T17:17:50.257-05:00Ravioli<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;">More work than you can possibly imagine to end up with this</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">But to me, totally worth the resulting satisfaction</td></tr>
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My goal here is to make two types of multi-colored ravioli:<br />
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<ul>
<li>Ravioli filled with Roast Duck and Morel Duxelle</li>
<li>Ravioli filled with Crawfish and Porcini Mushrooms</li>
</ul>
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<b><u>Roast Duck and Morel Duxelle:</u></b></div>
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For this recipe, one must first...roast a duck.<br />
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<u><b>Roasted Duck:</b></u><br />
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<ul>
<li>Purchase a whole duck at your local grocery, usually sold as a frozen product</li>
<li>Defrost, remove neck, gizzard, heart and liver from cavity. Freeze all except liver for future stock ingredients. Reserve liver to use in Liver Pâté recipe</li>
<li>Trim off excess fat, reserve</li>
<li>Truss</li>
<li>Place in roaster on a rack to keep duck off bottom of roaster. Place excess fat on top of rack as well</li>
</ul>
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<ul>
<li>Pre-heat oven to 300°</li>
<li>Roast uncovered, breast up for 1 hour</li>
<li>Flip, breast side down for 1 hour</li>
<li>Flip, breast side up for 1 hour</li>
<li>Flip, breast side down for 1 hour</li>
<li>Increase oven temperature to 400°, flip, breast side up for 10 minutes to crisp the skin, no more or you will burn the very valuable duck fat in the bottom of the roaster. You do not want the fat to smoke. If it smokes it's burnt. If it begins to smoke, reduce the temperature in the oven. It is more important not to burn the fat than to get the skin crisp</li>
<li>Remove from oven, allow to cool</li>
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<ul>
<li>Pour off duck fat from bottom of pan into through a fine sieve into a container, place into refrigerator, allow to solidify and then separate pure solidified duck fat from anything else non-fat that may be present. Freeze pure duck fat indefinitely for future use. This fat should be all but white. It is a wonderful alternative to other "fats" for any recipe</li>
<li>Once cool enough to handle, strip all duck meat from carcass. Shred leg, thigh meat by hand, cut breast meat into "julienne" with a knife. Be sure to get all available meat from carcass, including skin which should be quite crisp at this point. All of it needs to be shredded. Combine all, reserve in refrigerator</li>
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<u><b>Morel Mushroom Duxelle:</b></u><br />
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Duck Fat - 60g<br />
Shallots - 80g - Minced<br />
Garlic - 10g - Minced<br />
Morel Mushrooms - 50g - Dried, Reconstituted, Rough Chop<br />
Roast Duck Meat - 474g - Rough Chop<br />
Dry Vermouth - 330g<br />
Fresh Thyme - 3g - Minced<br />
Salt and Fresh ground black pepper to taste<br />
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<tr><td class="tr-caption" style="font-size: 12.727272033691406px;"><span style="font-size: x-small;">Mise en place</span></td></tr>
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<tr><td><a href="http://4.bp.blogspot.com/-HIGYmW1c7kU/Uwia4IXoq4I/AAAAAAAACo8/LQOhFOa6cBE/s1600/IMG_1473.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-HIGYmW1c7kU/Uwia4IXoq4I/AAAAAAAACo8/LQOhFOa6cBE/s1600/IMG_1473.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.727272033691406px;"><span style="font-size: x-small; text-align: left;">Reconstitute Morels by covering with warm water for 30 minutes</span></td></tr>
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<tr><td class="tr-caption" style="font-size: 12.727272033691406px;">Drain well, gently squeeze out excess water</td></tr>
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<tr><td><a href="http://2.bp.blogspot.com/-35jRWkr03MM/Uwibr2kbRTI/AAAAAAAACpI/-BCWyBbEK9E/s1600/IMG_1475.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-35jRWkr03MM/Uwibr2kbRTI/AAAAAAAACpI/-BCWyBbEK9E/s1600/IMG_1475.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.727272033691406px;">Rough chop after reconstituting</td></tr>
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<ul>
<li>Heat duck fat over medium high heat</li>
<li>Sauté shallots and garlic until translucent, increase heat to high</li>
</ul>
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<li>Add mushrooms and duck meat, mix well and sauté just long enough for all to become hot </li>
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<li>Deglaze with Vermouth, reduce heat to medium</li>
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<li>Add salt and fresh ground black pepper to taste</li>
<li>Allow to simmer until all liquid is completely absorbed into mixture</li>
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<tr><td class="tr-caption" style="font-size: 12.727272033691406px;">Reduce over medium heat until all liquid is absorbed</td></tr>
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<tr><td><a href="http://4.bp.blogspot.com/-bW6ko_WIVJ8/UwiqGDHB5UI/AAAAAAAACqc/T8EAZYitrBI/s1600/IMG_1490.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-bW6ko_WIVJ8/UwiqGDHB5UI/AAAAAAAACqc/T8EAZYitrBI/s1600/IMG_1490.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.727272033691406px;">About half way there</td></tr>
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<tr><td><a href="http://3.bp.blogspot.com/-rvMAaSWZbbo/UwiqfwAqq9I/AAAAAAAACqs/Md7he5mOU6Y/s1600/IMG_1492.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-rvMAaSWZbbo/UwiqfwAqq9I/AAAAAAAACqs/Md7he5mOU6Y/s1600/IMG_1492.JPG" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.727272033691406px;">Done, all liquid has been absorbed</td></tr>
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<ul>
<li>When there is no liquid left, remove mixture to a mixing bowl and immediately add chopped fresh thyme. Mix well</li>
</ul>
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<ul>
<li>Allow mixture to cool to room temperature</li>
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While Duxelle is cooling, separately prepare the Liver Pâté;</div>
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<div>
<u><b>Chicken Liver Pâté:</b></u></div>
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Duck Fat - 15g<br />
Shallots - 30g - Minced<br />
Garlic - 8g - Minced<br />
Chicken Livers - 263g - (and reserved Duck liver from roasted duck)<br />
<ul>
<li>Trim off any obvious cartilage from livers</li>
</ul>
Brandy - 65g<br />
Heavy Cream - 118g<br />
Salt and Fresh ground black pepper to taste<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="http://1.bp.blogspot.com/-G-aFu0gA86o/Uwit1atI-yI/AAAAAAAACrA/UOclH6hukmU/s1600/IMG_1458.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-G-aFu0gA86o/Uwit1atI-yI/AAAAAAAACrA/UOclH6hukmU/s1600/IMG_1458.JPG" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.727272033691406px;"><span style="font-size: x-small;">Mise en place</span></td></tr>
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<ul>
<li>Heat duck fat over medium high heat</li>
<li>Sauté shallots and garlic until translucent, increase heat to high</li>
</ul>
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<ul>
<li>Add livers, sauté just long enough so that the livers are still pink in the middle</li>
</ul>
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<tr><td><a href="http://1.bp.blogspot.com/-dJVwmYPzWa8/Uwit4hvze4I/AAAAAAAACrQ/p4O1bVxPU34/s1600/IMG_1462.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-dJVwmYPzWa8/Uwit4hvze4I/AAAAAAAACrQ/p4O1bVxPU34/s1600/IMG_1462.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.727272033691406px;">Do not cook too long, you want them pink in the center when going into the food processor</td></tr>
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<div>
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<ul>
<li>Deglaze with brandy</li>
<li>Flame off, reduce heat to medium</li>
</ul>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="http://4.bp.blogspot.com/-tUO_-K7b950/Uwit2Y8x5dI/AAAAAAAACrI/0lo-fzeF_Og/s1600/IMG_1466.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-tUO_-K7b950/Uwit2Y8x5dI/AAAAAAAACrI/0lo-fzeF_Og/s1600/IMG_1466.JPG" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.727272033691406px;">The alcohol will cook off without lighting on fire, but it's too much fun not to light it up!</td></tr>
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<ul>
<li>Add cream</li>
<li>Reduce until cream has reached by 2/3rds </li>
</ul>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="http://3.bp.blogspot.com/-UqA806MYD8A/UwiuMvDStyI/AAAAAAAACrY/ktwaaujtYCM/s1600/IMG_1467.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-UqA806MYD8A/UwiuMvDStyI/AAAAAAAACrY/ktwaaujtYCM/s1600/IMG_1467.JPG" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.727272033691406px;">At this point my livers were as cooked as I wanted them</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="http://3.bp.blogspot.com/-q7TRCdHCIw8/UwiuVwgpqJI/AAAAAAAACro/LDmckRLt58Y/s1600/IMG_1468.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-q7TRCdHCIw8/UwiuVwgpqJI/AAAAAAAACro/LDmckRLt58Y/s1600/IMG_1468.JPG" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.727272033691406px;">So I removed them and continued to reduce my cream</td></tr>
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Note: It is important that the total cooking time results in livers that are cooked to medium rare (the inside should be cooked, yet still distinctly pink)<br />
<ul>
<li>Remove from heat and immediately puree to smooth paste in food processor</li>
</ul>
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<ul>
<li>Remove from food processor to container</li>
</ul>
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<div>
Combine the Duxelle and Liver Pâté</div>
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<ul>
<li>Gently fold the liver pâté into the duxelle, mix until well combined</li>
</ul>
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<a href="http://3.bp.blogspot.com/-W8K4fYFyEKQ/UwixUnv75SI/AAAAAAAACsA/aKIzWvgdi9I/s1600/IMG_1514.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-W8K4fYFyEKQ/UwixUnv75SI/AAAAAAAACsA/aKIzWvgdi9I/s1600/IMG_1514.JPG" height="320" width="240" /></a></div>
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<div>
Note: The secret ingredient to the duxelle is the liver pâté, but it should be just that...a secret. Therefore it is important to only add enough pâté to complement the dish, not overwhelm it.</div>
<ul>
<li>Reserve in refrigerator</li>
</ul>
</div>
<div>
<br />
<br />
<u><b>Crawfish and Porcini Mushroom Filling:</b></u><br />
<br />
Extra Virgin Olive Oil - 20g<br />
Shallots -50g - Minced<br />
Garlic - 10g - Minced<br />
Dried Porcini Mushrooms - 100g - Reconstituted (Soak in warm water for 30 minutes) - Rough Chop<br />
Dry White Wine - 100g<br />
Heavy Cream - 472g<br />
Crawfish Tail Meat - 517g - Cooked - Whole<br />
Salt and White Pepper to taste<br />
Fresh Cilantro - 3g<br />
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<tr><td><a href="http://3.bp.blogspot.com/-b-VB9pRr4qA/UwizuoN2B-I/AAAAAAAACsQ/7nZzMDGvKzY/s1600/IMG_1499.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-b-VB9pRr4qA/UwizuoN2B-I/AAAAAAAACsQ/7nZzMDGvKzY/s1600/IMG_1499.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.727272033691406px;"><span style="font-size: x-small;">Mise en place</span></td></tr>
</tbody></table>
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<ul>
<li> Sauté Shallots until translucent</li>
</ul>
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<a href="http://4.bp.blogspot.com/-oGRckwawGzk/UwizyBTPurI/AAAAAAAACsY/wGgYLmXnFrg/s1600/IMG_1500.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-oGRckwawGzk/UwizyBTPurI/AAAAAAAACsY/wGgYLmXnFrg/s1600/IMG_1500.JPG" height="320" width="240" /></a></div>
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<div>
<br /></div>
<ul>
<li>Add Mushrooms</li>
</ul>
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<a href="http://2.bp.blogspot.com/-vqH5XqfqI18/Uwizz2t7S8I/AAAAAAAACsg/ZBOWf4ZkH00/s1600/IMG_1501.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-vqH5XqfqI18/Uwizz2t7S8I/AAAAAAAACsg/ZBOWf4ZkH00/s1600/IMG_1501.JPG" height="320" width="240" /></a></div>
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<ul>
<li>Deglaze with White Wine</li>
</ul>
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<a href="http://4.bp.blogspot.com/-Ot6Efs3t8l4/Uwi0JemqIYI/AAAAAAAACso/awFhjEIMCzg/s1600/IMG_1503.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-Ot6Efs3t8l4/Uwi0JemqIYI/AAAAAAAACso/awFhjEIMCzg/s1600/IMG_1503.JPG" height="240" width="320" /></a></div>
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<br />
<ul>
<li>Reduce over medium heat until all liquid is absorbed</li>
</ul>
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<a href="http://2.bp.blogspot.com/-cGFz8EoY5GQ/Uwi0aR1InTI/AAAAAAAACs4/oKfdqRhrKHU/s1600/IMG_1504.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-cGFz8EoY5GQ/Uwi0aR1InTI/AAAAAAAACs4/oKfdqRhrKHU/s1600/IMG_1504.JPG" height="240" width="320" /></a></div>
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<ul>
<li>Add Cream</li>
</ul>
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<a href="http://4.bp.blogspot.com/-s4rxiyPujW0/Uwi0SFnEzzI/AAAAAAAACsw/jJeApe4MmX4/s1600/IMG_1506.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-s4rxiyPujW0/Uwi0SFnEzzI/AAAAAAAACsw/jJeApe4MmX4/s1600/IMG_1506.JPG" height="240" width="320" /></a></div>
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<ul>
<li>Bring to a simmer, reduce over medium heat</li>
</ul>
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<a href="http://1.bp.blogspot.com/-VfxfBfV9fI0/Uwi0jTshL2I/AAAAAAAACtA/EfPx-zF56Z4/s1600/IMG_1508.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-VfxfBfV9fI0/Uwi0jTshL2I/AAAAAAAACtA/EfPx-zF56Z4/s1600/IMG_1508.JPG" height="240" width="320" /></a></div>
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<ul>
<li>Simmer (do not boil) and reduce until a medium sauce thickness is achieved</li>
</ul>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="http://2.bp.blogspot.com/-zPsMQdMmSfs/Uwi0vAmpk_I/AAAAAAAACtI/zEyWYd-kmPA/s1600/IMG_1510.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-zPsMQdMmSfs/Uwi0vAmpk_I/AAAAAAAACtI/zEyWYd-kmPA/s1600/IMG_1510.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.727272033691406px;">I ended up with more sauce than I wanted, so I simply removed some. I will use this in some other dish</td></tr>
</tbody></table>
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<ul>
<li>Season with Salt and Pepper</li>
<li>When sauce is sufficiently thick, remove from heat, allow to cool to room temperature</li>
</ul>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="http://3.bp.blogspot.com/-4opqKhKWzEY/Uwi01OdBgQI/AAAAAAAACtQ/-ZuDVc4WTsc/s1600/IMG_1511.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-4opqKhKWzEY/Uwi01OdBgQI/AAAAAAAACtQ/-ZuDVc4WTsc/s1600/IMG_1511.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.727272033691406px;">I ended up with 500g of sauce to add to Crayfish and Cilantro</td></tr>
</tbody></table>
<div>
<br /></div>
<ul>
<li>Place Crawfish tail meat into a mixing bowl, add chopped fresh Cilantro</li>
<li>Add sauce and mix well until combined</li>
</ul>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-_8CKAfumgdI/Uwi064bMnSI/AAAAAAAACtY/_SNeaaRjixQ/s1600/IMG_1512.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-_8CKAfumgdI/Uwi064bMnSI/AAAAAAAACtY/_SNeaaRjixQ/s1600/IMG_1512.JPG" height="240" width="320" /></a></div>
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<div>
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<ul>
<li>Place in refrigerator to cool</li>
</ul>
Note: As the crawfish tail meat is already cooked, you do not want to cook it any more or the tail meat will shrink and get tough. Be sure to allow the sauce to come to room temperature before adding it to the crawfish so that it will not cook the tail meat at all.<br />
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<br />
<b><u>Stuffing the Ravioli:</u></b><br />
<b><u><br /></u></b>
<br />
<ul style="text-align: left;">
<li>Make sure both stuffings are well chilled</li>
<li>Make the stuffing before you make the ravioli sheets</li>
<li>Brush your sheets lightly with water prior to placing the stuffing</li>
<li>Place the stuffing</li>
</ul>
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<a href="http://4.bp.blogspot.com/-IGP0sinNghM/UwvX8_qtnZI/AAAAAAAAC2w/ghxkoSvepcc/s1600/IMG_1647.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-IGP0sinNghM/UwvX8_qtnZI/AAAAAAAAC2w/ghxkoSvepcc/s1600/IMG_1647.JPG" height="320" width="240" /></a></div>
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<a href="http://1.bp.blogspot.com/-sZm-dQcEPCU/UwvX7BgRfgI/AAAAAAAAC2g/HEGS7WGe9Vc/s1600/IMG_1648.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-sZm-dQcEPCU/UwvX7BgRfgI/AAAAAAAAC2g/HEGS7WGe9Vc/s1600/IMG_1648.JPG" height="320" width="240" /></a></div>
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<div>
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<ul style="text-align: left;">
<li>Lay on the top sheet</li>
<li>Lightly seal </li>
</ul>
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<a href="http://3.bp.blogspot.com/-bC8VzPAW-w4/UwvX8BFpXYI/AAAAAAAAC2s/ckHwm0SHFcc/s1600/IMG_1650.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-bC8VzPAW-w4/UwvX8BFpXYI/AAAAAAAAC2s/ckHwm0SHFcc/s1600/IMG_1650.JPG" height="240" width="320" /></a></div>
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<div>
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<ul style="text-align: left;">
<li>Cut with your choice of cutter, I used a 3" round cutter</li>
<li>Place on a sheet pan with parchment paper lightly dusted with flour</li>
<li>Freeze</li>
<li>Bag in a ziplock and retain frozen until cooking, thaw before cooking otherwise the pasta gets overcooked before the filling is done</li>
</ul>
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<a href="http://1.bp.blogspot.com/-Ws8WLX47oxs/UwvYQhD5yDI/AAAAAAAAC3A/AsSkHJAvygM/s1600/IMG_1652.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-Ws8WLX47oxs/UwvYQhD5yDI/AAAAAAAAC3A/AsSkHJAvygM/s1600/IMG_1652.JPG" height="320" width="240" /></a></div>
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kwndershttp://www.blogger.com/profile/03340426295541853988noreply@blogger.com0tag:blogger.com,1999:blog-7865006817588629458.post-28276689226979252572014-02-24T18:23:00.001-05:002014-02-24T18:33:36.755-05:00Striped Pasta<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-5W2SWfm6J1U/UwstR2leitI/AAAAAAAACzY/v04XUrR3ilI/s1600/IMG_1639.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-5W2SWfm6J1U/UwstR2leitI/AAAAAAAACzY/v04XUrR3ilI/s1600/IMG_1639.JPG" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Striped Pasta Strips ready to roll out into sheets for Ravioli</td></tr>
</tbody></table>
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-kutquNc8wBE/UwstriUesjI/AAAAAAAACzg/0euFsXZqYL0/s1600/IMG_1617.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-kutquNc8wBE/UwstriUesjI/AAAAAAAACzg/0euFsXZqYL0/s1600/IMG_1617.JPG" height="240" width="320" /></a></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-R_-ozIXdWlc/UwqLA_su4jI/AAAAAAAACzE/QeepYKt7zu8/s1600/IMG_1646.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-R_-ozIXdWlc/UwqLA_su4jI/AAAAAAAACzE/QeepYKt7zu8/s1600/IMG_1646.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ravioli Sheets of Striped Pasta</td></tr>
</tbody></table>
<br />
There is a web site that inspired me to attempt this. It has wonderful pictures and was done by someone with obviously more experience than I. It's in German, yet my browser allowed me the option to translate from German into English. That helped me get more of an idea of how this is done, but if you do not have this option the pictures alone are worth a "look see":<br />
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<br />
<a href="http://www.kuriositaetenladen.com/2009/01/pastakolleg-teil-2-gestreifte-nudeln.html">http://www.kuriositaetenladen.com/2009/01/pastakolleg-teil-2-gestreifte-nudeln.html</a><br />
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<br />
<div>
<u>The Basic Pasta Dough Recipe:</u><br />
<u><br /></u></div>
<div>
</div>
<div>
<div style="text-align: left;">
<a href="http://kdwonders.blogspot.com/2013/12/fresh-pasta.html">Please see previous post on "Fresh Pasta"</a></div>
<div style="text-align: left;">
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<div style="text-align: left;">
<br />
The Colored Pasta Dough Recipes:<br />
<br />
<a href="http://kdwonders.blogspot.com/2014/01/flavored-pasta.html">Please see previous post on "Stained Pasta"</a></div>
<div style="text-align: left;">
<br />
Pumpkin (Yellow) <br />
Red Beet (Purple)<br />
Roasted Garlic (Beige)<br />
Jalapeno (Light Green)<br />
Tomato (Light Red)<br />
Wasabi (Pale Green)<br />
Basic (Yellowish tan)<br />
Squid Ink (Black) <br />
Turmeric (Orange) <br />
Spinach (Green)<br />
Chili and Smoked Paprika (Red) <br />
Saffron and Lemon (Yellow)<br />
<br />
<br /></div>
</div>
<div>
<div style="text-align: left;">
<div>
<br /></div>
<div>
<u><b>Multi-Colored Pasta - Building the "Block", Creating the Ravioli Sheets:</b></u></div>
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<br /><ul style="text-align: left;">
<li>Make the stained pasta, keeping each as they are completed reserved in the refrigerator wrapped in plastic wrap until all are made. </li>
<li>Then when ready to begin to actually make the stripped pasta sheets, first remove all the different stained doughs from the refrigerator and allow to come to room temperature. </li>
<li>Gather everything you might need prior to starting (Mise en place)</li>
</ul>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-PA3uXhziV6A/UwvIIcT8YuI/AAAAAAAACz0/-4EJCUuVSlY/s1600/IMG_1577.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-PA3uXhziV6A/UwvIIcT8YuI/AAAAAAAACz0/-4EJCUuVSlY/s1600/IMG_1577.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">Mise en place (note dough in this picture has already been divided in half)</span></td></tr>
</tbody></table>
<br /><ul style="text-align: left;">
<li>Begin by dividing each dough in half, reserving the 2nd half in the refrigerator for later use Keep the halves you will be working with wrapped in plastic wrap until you need it</li>
<li>One by one, run each color through the pasta roller on the thickest setting creating sheets that are as thick as your pasta machine will allow. (Mine is makes sheets approximately 1/8" thick)</li>
</ul>
<ul style="-webkit-text-stroke-width: 0px; color: black; font-family: 'Times New Roman'; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: auto; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;">
</ul>
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<a href="http://4.bp.blogspot.com/-1rLaD3XKDK0/UwvKAPtnhfI/AAAAAAAAC0E/R2nltWyGaUk/s1600/IMG_1581.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-1rLaD3XKDK0/UwvKAPtnhfI/AAAAAAAAC0E/R2nltWyGaUk/s1600/IMG_1581.JPG" height="320" width="240" /></a></div>
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<div>
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<ul style="text-align: left;">
<li>Keep all sheets covered with damp cotton towels while until all sheets are created</li>
</ul>
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<br /><ul style="text-align: left;">
<li>Build layered multi-colored "block" </li>
<ul>
<li>Make sure your layers of different colored pastas are relaxed. </li>
<li>Make sure they are not dried out, keep them covered with a lightly dampened cotton cloth while you work </li>
<li>Make sure they are not covered in flour or they will not bind properly when stacked </li>
<li>When all the desired colors are properly rolled into sheets, stack them one on top of the other. Lightly brush the top of each sheet with water to allow the next sheet to adhere. Less water is better in this application</li>
</ul>
</ul>
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<ul style="text-align: left;">
<li>When all desired colors are stacked, square edges of the stack with a sharp knife to create a perfect rectangle as square as possible</li>
</ul>
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<ul style="text-align: left;">
<li>Cut "block" in half</li>
<li>Wrap each in plastic wrap and allow to rest/chill in refrigerator for at least 1 hour</li>
</ul>
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<ul style="orphans: auto; text-align: left; text-indent: 0px; widows: auto;">
<li>Cut each half lengthwise into four each 1/2" strips</li>
</ul>
<br />NOTE: I cut mine into three each 3/4" strips, I now believe that it would result in crisper less blurred lines if the pasta strips you cut at this point are thinner. If you have to then lay two side by side to result in a pasta sheet that is wide enough that would be no problem, simply glue them together with a little water</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-ZJtLW-M1B48/UwvMXhWEBDI/AAAAAAAAC1M/Dhu3XKc_Od8/s1600/IMG_1606.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-ZJtLW-M1B48/UwvMXhWEBDI/AAAAAAAAC1M/Dhu3XKc_Od8/s1600/IMG_1606.JPG" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Next time I will cut into 4 thinner strips rather than the 3 you see here</td></tr>
</tbody></table>
</div>
<br />
<ul style="text-align: left;">
<li>Once all are cut, cover the strips with damp cotton towels while you roll each one</li>
</ul>
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<a href="http://3.bp.blogspot.com/-P5bEKTDVp60/UwvMXSal-SI/AAAAAAAAC1I/jh72qII26_Q/s1600/IMG_1640.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-P5bEKTDVp60/UwvMXSal-SI/AAAAAAAAC1I/jh72qII26_Q/s1600/IMG_1640.JPG" height="240" width="320" /></a></div>
<br />
<br /><ul style="text-align: left;">
<li>Now flour the work bench </li>
<li>Take one of the strips and lay it on top of the floured work bench rotated from it's original position 90°. The colored layers should now be vertical </li>
<li>Working with a rolling pin, gently roll out the striped pasta into a rectangular sheet only as thin as the pasta roller requires to except at it's thickest setting without smashing the sheet of stripped dough as it enters. Work with the pin in a longitudinal direction only otherwise the lines of color will blur. </li>
<li>When the sheet is sufficiently thin, use the pasta roller to process the sheet into the final sheet of Ravioli dough. I use setting #1 on my pasta roller </li>
<li>Finally, remember to work quickly, if delayed at any point keep the dough at whatever stage it is covered in a lightly dampened cotton cloth. Do not at any point expose the dough to the air for an extended period of time unprotected or it will dry out</li>
</ul>
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<a href="http://2.bp.blogspot.com/-r5iFQ1IOWwI/UwvTdsMtBVI/AAAAAAAAC2I/WfCEGXmjv7A/s1600/IMG_1629.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-r5iFQ1IOWwI/UwvTdsMtBVI/AAAAAAAAC2I/WfCEGXmjv7A/s1600/IMG_1629.JPG" height="240" width="320" /></a></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-ahFPyDwsYbQ/UwvUAoewJ6I/AAAAAAAAC2Q/qjjQ1u33ysY/s1600/IMG_1642.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-ahFPyDwsYbQ/UwvUAoewJ6I/AAAAAAAAC2Q/qjjQ1u33ysY/s1600/IMG_1642.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Too much flash on the camera but still you can see the sheets</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-wotntWT6G6g/UwvMfwJ7umI/AAAAAAAAC1Y/PSH8pk5ScTk/s1600/IMG_1644.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-wotntWT6G6g/UwvMfwJ7umI/AAAAAAAAC1Y/PSH8pk5ScTk/s1600/IMG_1644.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Close up of striped sheets</td></tr>
</tbody></table>
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kwndershttp://www.blogger.com/profile/03340426295541853988noreply@blogger.com0tag:blogger.com,1999:blog-7865006817588629458.post-64459323142164463282014-02-15T22:18:00.003-05:002014-02-16T19:01:40.679-05:00Amish Chicken Noodle Soup with Porcini Mushrooms<div dir="ltr" style="text-align: left;" trbidi="on">
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It's the middle of January, 2014; the country has experienced record cold, record snowfall. Atlanta was paralyzed by 2" of snow a few weeks back, and the North East just got another historic snow storm two days ago. BTW Atlanta was better prepared for that one. Here in the Midwest we haven't seen temps above freezing for weeks. Most of the time it's been near zero with wind chills well below that.<br />
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So why not warm the heart with some old fashioned chicken noodle soup? Especially since I spent the weekend past making Amish Noodles in different sizes, one of which was "fine" which will lend itsefl perfectly to this recipe.<br />
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My endeavor was to make Amish Chicken Noodle Soup and when I Googled it, all the recipies came up with ingredients pretty much as expected, with the addition of apples. Apples in chicken noodle soup I had never heard of. But over and over each recipe for "Amish" chicken noodle soup called for a "tart apple".<br />
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So be it, who was I to judge. May be that was what other than the Amish Noodles, what made it Amish.<br />
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So I began, I prepared the ingredients and started to cook. As I had the carrots, celery, and onions in the Dutch Oven, a thought suddenly struck me, Porcini Mushrooms. How wonderful they would be in this. And I happen to have some premium dried Porcini's in the panty.<br />
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So everything stopped while I soaked some dried porcinis.<br />
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Here is the resulting recipe:<br />
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140g - Onion - diced<br />
320g - Celery - diced<br />
320g - Carrots - diced<br />
80g - Tart Apple - peeled, cored, diced, tossed in a lemon wash to keep it from oxidizing<br />
44g - Dried Porcini Mushrooms - chopped coarse - soaked in warm water for 30 minutes, drained well, add drained liquid to Chicken Stock<br />
590g - Chicken Meat, white and dark, cooked, preferably from a roasting chicken for the flavor but you can simply boil a whole chicken and debone<br />
2.5 Quarts of Chicken Stock - Home made of course<br />
Dab of good quality Chicken Base<br />
Chopped Italian Parsley - you be the judge how much, I didn't have fresh so I used crappy dried<br />
4 cups Fine Amish Egg Noodles<br />
Salt to taste<br />
White Pepper to taste<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-iwvoiYWwkXA/UwAnPZ0fNuI/AAAAAAAACnA/xuoiEszYsQ4/s1600/IMG_1437.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-iwvoiYWwkXA/UwAnPZ0fNuI/AAAAAAAACnA/xuoiEszYsQ4/s1600/IMG_1437.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mise En Place</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-Eyp2lmEzR4M/UwAnUHVujdI/AAAAAAAACnI/_9gWBowSc70/s1600/IMG_1438.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-Eyp2lmEzR4M/UwAnUHVujdI/AAAAAAAACnI/_9gWBowSc70/s1600/IMG_1438.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is very good Chicken base</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-a9L7UmQuYH8/UwAnUzq8KPI/AAAAAAAACnQ/B0tdNvKRjBI/s1600/IMG_1439.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-a9L7UmQuYH8/UwAnUzq8KPI/AAAAAAAACnQ/B0tdNvKRjBI/s1600/IMG_1439.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dice all as small and as uniform as possible</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-9FJlT71QWjM/UwAoj6OqQXI/AAAAAAAACng/R5t7ib1J_zQ/s1600/IMG_1440.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-9FJlT71QWjM/UwAoj6OqQXI/AAAAAAAACng/R5t7ib1J_zQ/s1600/IMG_1440.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sauté Onion, Celery and Carrots in a good quality Extra Virgin Olive Oil until tender</td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-bE-oxwzfPUU/UwApRjT8AQI/AAAAAAAACno/9K_NLLLyijs/s1600/IMG_1443.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-bE-oxwzfPUU/UwApRjT8AQI/AAAAAAAACno/9K_NLLLyijs/s1600/IMG_1443.JPG" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is good Extra Virgin Olive Oil</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-Meay0QJ7hyg/UwAqYx3QCtI/AAAAAAAACn4/Zv3Vpzyj5eM/s1600/IMG_1445.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-Meay0QJ7hyg/UwAqYx3QCtI/AAAAAAAACn4/Zv3Vpzyj5eM/s1600/IMG_1445.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dried Porcini Mushrooms</td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-3ntWPYgzUUk/UwAqUe5SpVI/AAAAAAAACnw/LVd7BYNcN0o/s1600/IMG_1446.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-3ntWPYgzUUk/UwAqUe5SpVI/AAAAAAAACnw/LVd7BYNcN0o/s1600/IMG_1446.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Soak in warm water for 15-30 minutes, drain</td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><div class="MsoNormal">
<span style="font-size: 10.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">Add Apples and Mushrooms<o:p></o:p></span></div>
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<div class="MsoNormal">
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<ul style="text-align: left;">
<li>Sauté until heated</li>
<li>Add Chicken Meat</li>
<li>Sauté until heated</li>
<li>Season with Salt and Pepper lightly - do not overdo this,
you will adjust at the end</li>
</ul>
<o:p></o:p><br />
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<o:p></o:p></div>
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<o:p></o:p></div>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-EvGTqwcLe04/UwArRJhlQXI/AAAAAAAACoQ/UvnV7_yzAk8/s1600/IMG_1451.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-EvGTqwcLe04/UwArRJhlQXI/AAAAAAAACoQ/UvnV7_yzAk8/s1600/IMG_1451.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div class="MsoNormal">
Add Chicken Stock and Chicken Base, mix well<o:p></o:p></div>
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<tr><td class="tr-caption" style="text-align: center;"><div class="MsoNormal">
Bring to a simmer<o:p></o:p></div>
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<div>
<ul style="text-align: left;">
<li>Simmer 20 minutes</li>
<li>Add Parsley and adjust Salt and Pepper to taste one last time</li>
<li>Bring to a rolling boil</li>
</ul>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-MDQY6_UTLM0/UwAtpNtRO7I/AAAAAAAACog/kEezGt9qPCk/s1600/IMG_1454.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-MDQY6_UTLM0/UwAtpNtRO7I/AAAAAAAACog/kEezGt9qPCk/s1600/IMG_1454.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div class="MsoNormal">
Add Amish Egg Noodles<o:p></o:p></div>
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</tbody></table>
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<ul style="text-align: left;">
<li>Maintain rolling boil until noodles are cooked,
approximately two minutes</li>
<li>Don't forget to serve with Saltines</li>
</ul>
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Just had my first bowl, Oh My God Good!<o:p></o:p><br />
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kwndershttp://www.blogger.com/profile/03340426295541853988noreply@blogger.com0tag:blogger.com,1999:blog-7865006817588629458.post-35546473608316470642014-02-14T18:53:00.005-05:002014-02-14T19:00:47.472-05:00Amish Egg Noodles<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://1.bp.blogspot.com/-3l9mA9Zl3u0/Uv6gWca8JhI/AAAAAAAACmE/2AOwAwtoMgk/s1600/IMG_1436.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-3l9mA9Zl3u0/Uv6gWca8JhI/AAAAAAAACmE/2AOwAwtoMgk/s1600/IMG_1436.JPG" height="320" width="240" /></a></div>
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Born and raised in and around Lancaster Pennsylvania, I have many fond memories of the weekly market visit. Once a week the family would pile into the car and head to market. For a small child market was overwhelming, with the smells, sights and people it was a place of neverending amazement.<br />
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Pennsylvania markets are typically held in huge buildings, the indoor vendor area vast, filled with stall after stall of local vendors selling everything you can think of. It was and still is an amazing thing to see. If you ever get a chance to visit a true Pennsylvania market you will not be disappointed.<br />
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A regularly purchased item for my family was Amish noodles. Coming dried in a variety of shapes and sizes, it was a regular part of our families pantry stock.<br />
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So now with the ability to make my own pasta, it was a natural progression to want to reproduce the Amish noodles of my childhood.<br />
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I thought I would make three sizes, a large flat noodle for chicken and noodles, a fettucini size for general purpose dishes, and a fine noodle the kind you would see in a chicken noodle soup.<br />
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The recipe is simple. Flour, whole eggs and salt. There are many variations it seems, some use just egg yolks, water is a common ingredient, butter, milk are also in some recipes. But I settled on the basic three ingredient recipe since I wanted to dry and store my pasta.<br />
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Base Recipe:<br />
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1 cup All Purpose Non-Bleached Flour<br />
2 large Whole Eggs<br />
1/2 tsp. Salt<br />
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I Scaled this up to:<br />
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765g. King Arthur All Purpose Non-Bleached Flour<br />
10 each Large Whole Eggs<br />
13g. Salt<br />
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I simply added all to my mixer and mixed on low speed with the dough hook until combined.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-xzRSeRKNM2U/Uv6edzZwt8I/AAAAAAAACkc/_oU3AwfitYw/s1600/IMG_1407.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-xzRSeRKNM2U/Uv6edzZwt8I/AAAAAAAACkc/_oU3AwfitYw/s1600/IMG_1407.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small; text-align: left;">This made a very stiff dough</span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-xLKdXKB24UQ/Uv6ec06DTFI/AAAAAAAACkU/bldbgudvV3M/s1600/IMG_1406.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-xLKdXKB24UQ/Uv6ec06DTFI/AAAAAAAACkU/bldbgudvV3M/s1600/IMG_1406.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small; text-align: left;">Wrap in plastic wrap and rest dough for 30 minutes</span></td></tr>
</tbody></table>
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-_uXsgVfB4ls/Uv6eWrzOnBI/AAAAAAAACkM/dLjTYGNcrQg/s1600/IMG_1409.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-_uXsgVfB4ls/Uv6eWrzOnBI/AAAAAAAACkM/dLjTYGNcrQg/s1600/IMG_1409.JPG" height="240" width="320" /></a></div>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-0B-S0yC1ejM/Uv6eqQoT2UI/AAAAAAAACkk/UvWEyPHmSSY/s1600/IMG_1410.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-0B-S0yC1ejM/Uv6eqQoT2UI/AAAAAAAACkk/UvWEyPHmSSY/s1600/IMG_1410.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small; text-align: left;">Divide into 8 equal pieces</span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-1-tl4_Pd0Po/Uv6rNlcn1pI/AAAAAAAACmo/XDqFGENf1pw/s1600/IMG_1412.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-1-tl4_Pd0Po/Uv6rNlcn1pI/AAAAAAAACmo/XDqFGENf1pw/s1600/IMG_1412.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small; text-align: left;">Wrap each in plastic wrap</span></td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-jGfCFydvIOo/Uv6fD7BfLvI/AAAAAAAACks/PBzZw-9E48Y/s1600/IMG_1413.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-jGfCFydvIOo/Uv6fD7BfLvI/AAAAAAAACks/PBzZw-9E48Y/s1600/IMG_1413.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Slope the front edge of the pasta piece to enable it to enter the roller easier</span></td></tr>
</tbody></table>
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-XMfCCwfajTM/Uv6fICfqATI/AAAAAAAACk8/lHxY-c95-fo/s1600/IMG_1414.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-XMfCCwfajTM/Uv6fICfqATI/AAAAAAAACk8/lHxY-c95-fo/s1600/IMG_1414.JPG" height="240" width="320" /></a></div>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-KGtG-bn5esc/Uv6fbyooV4I/AAAAAAAAClE/_3xpR5B2AW4/s1600/IMG_1417.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-KGtG-bn5esc/Uv6fbyooV4I/AAAAAAAAClE/_3xpR5B2AW4/s1600/IMG_1417.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small; text-align: left;">Process each piece individually with Pasta Machine Roller into sheets</span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-Wvo5TiANKfA/Uv6feKGX2dI/AAAAAAAAClM/smTSDXWRPrw/s1600/IMG_1418.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-Wvo5TiANKfA/Uv6feKGX2dI/AAAAAAAAClM/smTSDXWRPrw/s1600/IMG_1418.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">If cutting by hand as with my large flat pasta, flour well before rolling. You also want to flour well prior to cutting if using the pasta cutter</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-_ywzB0vuwZA/Uv6ffuQJE9I/AAAAAAAAClU/MUz2QyFnq5U/s1600/IMG_1419.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-_ywzB0vuwZA/Uv6ffuQJE9I/AAAAAAAAClU/MUz2QyFnq5U/s1600/IMG_1419.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Folding prior to hand cutting</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-WnFC5O-a7Ac/Uv6fvFK9EvI/AAAAAAAAClc/JQoB5-VGjUk/s1600/IMG_1421.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-WnFC5O-a7Ac/Uv6fvFK9EvI/AAAAAAAAClc/JQoB5-VGjUk/s1600/IMG_1421.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready to hand cut larger flat pieces</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-XUZn39QwGJY/Uv6f01pPh0I/AAAAAAAAClk/NGK39FHp0v0/s1600/IMG_1422.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-XUZn39QwGJY/Uv6f01pPh0I/AAAAAAAAClk/NGK39FHp0v0/s1600/IMG_1422.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hand cut pasta</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-wwaqzvj1de8/Uv6f7gNLQkI/AAAAAAAACls/64zqqKeVFjE/s1600/IMG_1428.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-wwaqzvj1de8/Uv6f7gNLQkI/AAAAAAAACls/64zqqKeVFjE/s1600/IMG_1428.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Laid out to dry</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-xqzy7Ty6EkI/Uv6gLraeBVI/AAAAAAAACl0/H5nj8-kAcGk/s1600/IMG_1430.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-xqzy7Ty6EkI/Uv6gLraeBVI/AAAAAAAACl0/H5nj8-kAcGk/s1600/IMG_1430.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small; text-align: left;">Allow to air dry completely before storing- I placed a clean sheet on top of my kitchen table to dry my noodles on</span></td></tr>
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kwndershttp://www.blogger.com/profile/03340426295541853988noreply@blogger.com0tag:blogger.com,1999:blog-7865006817588629458.post-76216398436195467122014-01-05T09:54:00.000-05:002014-02-08T18:17:52.345-05:00Sourdough Bread<div dir="ltr" style="text-align: left;" trbidi="on">
My Sourdough has come a long way since I began to endeavor to learn how to do this. I think the main progress has been creating a Sourdough Starter that is healthy and active.<br />
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<a href="http://kdwonders.blogspot.com/2012/04/sourdough-starter.html">http://kdwonders.blogspot.com/2012/04/sourdough-starter.html</a><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-zG_JjFgm-J4/UvaBH2RcW2I/AAAAAAAACiU/eNX2ROdAKeQ/s1600/IMG_1397.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-zG_JjFgm-J4/UvaBH2RcW2I/AAAAAAAACiU/eNX2ROdAKeQ/s1600/IMG_1397.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Todays bake, White Sourdough with nothing but flour, water and salt</td></tr>
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<a href="http://3.bp.blogspot.com/--L_7WmIRqDQ/Uva7BhmpaSI/AAAAAAAACik/lOD5b2Aeixs/s1600/IMG_1398.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/--L_7WmIRqDQ/Uva7BhmpaSI/AAAAAAAACik/lOD5b2Aeixs/s1600/IMG_1398.JPG" height="240" width="320" /></a></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-NlPTciqy4Jg/UvN0tHRO2qI/AAAAAAAACfg/B3clm2TE_UI/s1600/IMG_1351.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-NlPTciqy4Jg/UvN0tHRO2qI/AAAAAAAACfg/B3clm2TE_UI/s1600/IMG_1351.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">White Sourdough with butter and honey</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-03GJoJs9awc/UvQMyoX7Q2I/AAAAAAAACfw/sWlIP60CpKE/s1600/IMG_1359.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-03GJoJs9awc/UvQMyoX7Q2I/AAAAAAAACfw/sWlIP60CpKE/s1600/IMG_1359.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nice even crumb, good for sandwiches</td></tr>
</tbody></table>
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This recipe was my first to consistently work for me. It still amazes me that the wonderful bread that results is nothing more than water, flour, and salt.<br />
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I have learned that I can use this recipe as a foundation, I can use all bread flour, use half white and half whole wheat flour, change it into a Rye bread recipe with the proper percentages of Rye to First Clear flours. add honey, sugar, molasses and/or butter.<br />
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The most important thing I want to convey, is that this bread recipe; one that uses a natural leaven rather than commercial yeast; one that lists the base ingredients needed to produce a lean pure sourdough can be modified in many ways as long as you hold true to the bakers percentages in the recipe. For instance if you want to use all white flour, do so just omit the Rye flour, adding an equal amount more of white. If you want to add a sweetener, add honey at the same percentage as used in one of my earlier bread posts that has honey. Same goes for butter, if you want a softer loaf, add butter at a percentage equal to one of my earlier bread posts.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/--AIOkPhSq7s/UubaK2U4xoI/AAAAAAAACcE/5IAvjIZYA-c/s1600/IMG_1288.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/--AIOkPhSq7s/UubaK2U4xoI/AAAAAAAACcE/5IAvjIZYA-c/s1600/IMG_1288.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pumpernickel</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-3bXyMBmXfe8/UtIt1VtH0GI/AAAAAAAACa8/JxdgyVB1nio/s1600/IMG_1254.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-3bXyMBmXfe8/UtIt1VtH0GI/AAAAAAAACa8/JxdgyVB1nio/s1600/IMG_1254.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">White with Rye (this recipe)</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-TjVztGnUl_Q/UsljAt5wVxI/AAAAAAAACYg/zb-hpmDXSkY/s1600/IMG_1162.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-TjVztGnUl_Q/UsljAt5wVxI/AAAAAAAACYg/zb-hpmDXSkY/s320/IMG_1162.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">White and Whole Wheat</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-NmAcbFttb28/UsliXmsoyCI/AAAAAAAACYA/JOFuD5DLTjk/s1600/IMG_1161.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-NmAcbFttb28/UsliXmsoyCI/AAAAAAAACYA/JOFuD5DLTjk/s320/IMG_1161.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">White and Whole Wheat</td></tr>
</tbody></table>
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TWF: 602.5<br />
Hydration: 70%<br />
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Dough:<br />
<br />
Water - 331g - 55%<br />
White Sourdough Starter - 100% hydration - 181g =<br />
<ul>
<li>Water - 90.5g - 15%</li>
<li>All Purpose Unbleached Flour - 90.5g - 15%</li>
</ul>
King Arthur Bread Flour - 451g - 75%<br />
Hodgson Mill Old Fashioned 100% Stone Ground Rye Flour - 60g - 10%<br />
Salt - 15g - 2.5%<br />
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<br />
Note: A healthy active starter is one that rises predictably when fed. That means when refreshed with flour and water it will at least double and better yet triple or more within a predictable time. How long that takes can vary from 4-12 hours depending on many things not the least of which is temperature. Between baking's, it can be kept in the refrigerator. I typically bake on the weekends, and to prepare for a Saturdays baking, I remove the starter and feed it on say Thursday evening, feed again Friday morning and Friday evening. By Saturday morning its fully risen and bubbly.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-Vgu_54oSRzg/UvZQFAPW0xI/AAAAAAAACgg/YUTV5dG7CI4/s1600/IMG_1366.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-Vgu_54oSRzg/UvZQFAPW0xI/AAAAAAAACgg/YUTV5dG7CI4/s1600/IMG_1366.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">100% hydration White Starter ready to bake with</td></tr>
</tbody></table>
<br />
<ul style="text-align: left;">
<li>Combine water (Reserve 50g of the water for tweaking dough) and starter in mixer</li>
<li>Mix until just combined with beater attachment</li>
<li>Replace beater attachment with dough hook attachment</li>
<li>Add Flour and honey</li>
<li>Mix until just combined, adding reserved water 1TBL. at a time as needed to create a rough mass</li>
<li>Autolyse 30 minutes</li>
</ul>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-xv6EMoFcBkQ/Uu2py-W8ngI/AAAAAAAACcs/bHLnJyqO8bE/s1600/IMG_1314.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-xv6EMoFcBkQ/Uu2py-W8ngI/AAAAAAAACcs/bHLnJyqO8bE/s1600/IMG_1314.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready to Autolyse, just a rough mass, a little dry. I always reserve a little of the water at this point</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-y9yTJoXoal4/Uu2po1D01YI/AAAAAAAACco/uKrKOQCoo30/s1600/IMG_1315.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-y9yTJoXoal4/Uu2po1D01YI/AAAAAAAACco/uKrKOQCoo30/s1600/IMG_1315.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Totally hydrated after 30 minutes. The waiting is the hardest, but it helps you judge how much water to add during mixing</td></tr>
</tbody></table>
<div>
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<ul style="text-align: left;">
<li>Add salt</li>
<li>Knead, adding reserved water 1TBL. at a time as needed to achieve a dough that is smooth, shiny,elastic and just beginning to pull away from bowl. It will feel sticky</li>
</ul>
Note: As I gain experience I find that I like to end up with a dough that is as hydrated as possible without ending up with a dough that is so slack it won't support itself. That means my dough ends up distinctly sticky. The following pictures document how after I add what I think is enough water during the beginning of the kneading, the dough ends up appearing too wet, then progressively the gluten is built up during kneading, and the dough begins to look more appropriate, and begins to pull away from the bowl<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-dNT5iHgG2qo/Uu2s5OaipMI/AAAAAAAACc4/5rW07xRh3kA/s1600/IMG_1302.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-dNT5iHgG2qo/Uu2s5OaipMI/AAAAAAAACc4/5rW07xRh3kA/s1600/IMG_1302.JPG" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Very sticky</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-Kd_2sCrFoiw/Uu2s6Oik3_I/AAAAAAAACc8/w7DRtqOxTuY/s1600/IMG_1306.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-Kd_2sCrFoiw/Uu2s6Oik3_I/AAAAAAAACc8/w7DRtqOxTuY/s1600/IMG_1306.JPG" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beginning to stiffen</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-1hPIR0FNQ50/Uu2s6nVnIvI/AAAAAAAACdE/v19L7la0qOE/s1600/IMG_1308.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-1hPIR0FNQ50/Uu2s6nVnIvI/AAAAAAAACdE/v19L7la0qOE/s1600/IMG_1308.JPG" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Done, this is what I want</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-wwAXUwB_amI/Uu20VCEZElI/AAAAAAAACfA/1KZmTK9PGy8/s1600/IMG_1324.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-wwAXUwB_amI/Uu20VCEZElI/AAAAAAAACfA/1KZmTK9PGy8/s1600/IMG_1324.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Finished dough</td></tr>
</tbody></table>
<div>
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<div>
<ul style="text-align: left;">
<li>Place into a lightly oiled rising container, cover with plastic wrap</li>
</ul>
<div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-TDaXrAgYC4o/UvZQDq45e9I/AAAAAAAACgc/p_3n9IM6BKM/s1600/IMG_1372.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-TDaXrAgYC4o/UvZQDq45e9I/AAAAAAAACgc/p_3n9IM6BKM/s1600/IMG_1372.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready to begin to rise. I want this to double but no more than that</td></tr>
</tbody></table>
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<ul style="text-align: left;">
<li>At this point you want to do a couple of envelope fold sessions. One at 30 minutes into the proof and another at about an hour. The number of times you fold is dictated by the "feel". You want to feel the dough stiffen as you fold. You are elongating the gluten strands and you should be able to feel the result. That result is a stiffer dough. This is one point that experience will guide you. You just have to do it a few dozen times to know what you are supposed to feel.</li>
</ul>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-fflaDugDTtA/Uu2yTz7hxSI/AAAAAAAACeM/bsH8I-FfW_4/s1600/IMG_1327.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-fflaDugDTtA/Uu2yTz7hxSI/AAAAAAAACeM/bsH8I-FfW_4/s1600/IMG_1327.JPG" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It will be very "slack" at first turn</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-Ce2Xv_SU87Y/Uu2yWhGlDmI/AAAAAAAACec/WED1OH_F2kQ/s1600/IMG_1330.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-Ce2Xv_SU87Y/Uu2yWhGlDmI/AAAAAAAACec/WED1OH_F2kQ/s1600/IMG_1330.JPG" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">As you turn or "fold" it, it will strengthen</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-h21_9HTkUo8/Uu2yojh0hMI/AAAAAAAACek/AhgVeRPX1wQ/s1600/IMG_1331.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-h21_9HTkUo8/Uu2yojh0hMI/AAAAAAAACek/AhgVeRPX1wQ/s1600/IMG_1331.JPG" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">"Envelope Fold" means to stretch out to dough and fold it in thirds one way, then turn it 90<span style="font-size: small; text-align: left;">°</span> and do the same thing the other way </td></tr>
</tbody></table>
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<a href="http://3.bp.blogspot.com/-QPCFrOmZ-VY/Uu2yvLSDCXI/AAAAAAAACes/wrF172VBDhk/s1600/IMG_1334.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-QPCFrOmZ-VY/Uu2yvLSDCXI/AAAAAAAACes/wrF172VBDhk/s1600/IMG_1334.JPG" height="320" width="240" /></a></div>
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<a href="http://1.bp.blogspot.com/-9Xgw1UqTzjw/Uu2yvvIw-jI/AAAAAAAACew/7Se_C8ClQbc/s1600/IMG_1335.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-9Xgw1UqTzjw/Uu2yvvIw-jI/AAAAAAAACew/7Se_C8ClQbc/s1600/IMG_1335.JPG" height="320" width="240" /></a></div>
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<a href="http://3.bp.blogspot.com/-V6jyprnBqJs/Uu2x666wl4I/AAAAAAAACeI/2VN73au2dJg/s1600/IMG_1336.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-V6jyprnBqJs/Uu2x666wl4I/AAAAAAAACeI/2VN73au2dJg/s1600/IMG_1336.JPG" height="320" width="240" /></a></div>
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<ul style="text-align: left;">
<li>Allow to double in size (70° environment) </li>
</ul>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-58fRWWJG1Ms/Uu2vZUlztmI/AAAAAAAACdo/DaV-S108cdA/s1600/IMG_1339.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-58fRWWJG1Ms/Uu2vZUlztmI/AAAAAAAACdo/DaV-S108cdA/s1600/IMG_1339.JPG" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">What over proofed looks like, I fell asleep on this one. It's now nothing more than a large amount of Poolish</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-_1LyloTE294/UvZrOEprryI/AAAAAAAACg0/6wZFJd8vpcw/s1600/IMG_1378.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-_1LyloTE294/UvZrOEprryI/AAAAAAAACg0/6wZFJd8vpcw/s1600/IMG_1378.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Properly proofed</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-rRZcMEvTDts/UvZrQLVyHkI/AAAAAAAAChE/5aXqRbD7Hqg/s1600/IMG_1380.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-rRZcMEvTDts/UvZrQLVyHkI/AAAAAAAAChE/5aXqRbD7Hqg/s1600/IMG_1380.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Plenty of carbon dioxide</td></tr>
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<ul style="text-align: left;">
<li>Pre-shape - degas, and shape dough into what will be the final shape, i.e. round or oval</li>
</ul>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-F3Ud4PhUPec/UvZrPs_LBrI/AAAAAAAAChA/d6ixN6zWfQo/s1600/IMG_1382.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-F3Ud4PhUPec/UvZrPs_LBrI/AAAAAAAAChA/d6ixN6zWfQo/s1600/IMG_1382.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Allow rough shape to rest</td></tr>
</tbody></table>
<br />
<ul style="text-align: left;">
<li>Rest covered for 15 minutes</li>
<li>Final shaping - gently shape the dough into the final shape concentrating on creating surface tension and try not to degas </li>
</ul>
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<a href="http://1.bp.blogspot.com/-IbtB03RqiPI/UvZyyMlem4I/AAAAAAAACh0/FBEGZDTaGbA/s1600/IMG_1384.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-IbtB03RqiPI/UvZyyMlem4I/AAAAAAAACh0/FBEGZDTaGbA/s1600/IMG_1384.JPG" height="240" width="320" /></a></div>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-0z7_RayJ_WM/UvZrY5a6K2I/AAAAAAAAChM/xELXFJhGAMA/s1600/IMG_1385.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-0z7_RayJ_WM/UvZrY5a6K2I/AAAAAAAAChM/xELXFJhGAMA/s1600/IMG_1385.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The focus here is to create surface tension without tearing the surface. I still need practice, as you can see the surface has small tares in it</td></tr>
</tbody></table>
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<ul style="text-align: left;">
<li>Cover and allow to rise to 1.75, in 80% humidity/80° environment. do not allow it to double and you will get better oven spring and it will be easier to score</li>
</ul>
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<a href="http://4.bp.blogspot.com/-gHPxNkVcLCw/UvZzDPZPpKI/AAAAAAAACh8/yvxul3YVK0I/s1600/IMG_1389.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-gHPxNkVcLCw/UvZzDPZPpKI/AAAAAAAACh8/yvxul3YVK0I/s1600/IMG_1389.JPG" height="240" width="320" /></a></div>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-3OlSCn_xw_U/UvZx3JWraNI/AAAAAAAACho/qvXLld8EHjY/s1600/IMG_1388.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-3OlSCn_xw_U/UvZx3JWraNI/AAAAAAAACho/qvXLld8EHjY/s1600/IMG_1388.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Risen by 1.75, ready to score and bake</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-wnilAYDP7oo/UvZzhYo1QpI/AAAAAAAACiE/XxNO48QkTqM/s1600/IMG_1391.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-wnilAYDP7oo/UvZzhYo1QpI/AAAAAAAACiE/XxNO48QkTqM/s1600/IMG_1391.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Scored</td></tr>
</tbody></table>
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<br />
<ul style="text-align: left;">
<li>Bake at 425° for first 15 minutes utilizing the following techniques:</li>
<ul>
<li>Pizza stone</li>
<li>Steam Pan with well dampened cotton cloth</li>
<li>Roasting Pan lid to cover dough</li>
</ul>
</ul>
<ul style="text-align: left;">
<li>For second 15 minutes:</li>
<ul>
<li>Remove Steam Pan and cloth</li>
<li>Remove Roasting Pan lid</li>
<li>Reduce oven temperature to 350°</li>
</ul>
</ul>
<ul style="text-align: left;">
<li>For 3rd 15 minutes:</li>
<ul>
<li>Rotate bread 90° for better browning</li>
</ul>
</ul>
<div>
Bread is done when internal temperature is 205° and golden/medium dark brown. Allow to cool before cutting</div>
</div>
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kwndershttp://www.blogger.com/profile/03340426295541853988noreply@blogger.com0tag:blogger.com,1999:blog-7865006817588629458.post-6428597291405583942014-01-05T08:21:00.000-05:002014-02-23T01:17:34.704-05:00Stained Pasta<div dir="ltr" style="text-align: left;" trbidi="on">
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The term "Stained Pasta" is used here because the ingredients used to color the pasta adds very little in the way of flavor. Creating Stained Pasta can be a little laborious, but is fun and results in an array of vibrant colors and subtle flavors.<br />
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NOTE: In all of these variations you are simply building on the Basic Pasta Dough Recipe, <a href="http://kdwonders.blogspot.com/2013/12/fresh-pasta.html" target="_blank">http://kdwonders.blogspot.com/2013/12/fresh-pasta.html</a>. If when you add the flavorings your dough ends up too wet, add more flour 1TBL at a time. If it ends up too dry add water drop by drop.<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-DMdtlUoWFjk/Uwl1Snz4peI/AAAAAAAACtk/d9RVVw5npWU/s1600/IMG_1561.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-DMdtlUoWFjk/Uwl1Snz4peI/AAAAAAAACtk/d9RVVw5npWU/s1600/IMG_1561.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Top Row/Left to Right: Pumpkin, Red Beet, Roasted Garlic, Jalapeno, Tomato, Wasabi<br />
Bottom Row/Left to Right: Basic, Squid Ink, Turmeric, Spinach, Chili and Smoked Paprika, Saffron</td></tr>
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So lets begin:<br />
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Pumpkin Pasta:<br />
<ul style="text-align: left;">
<li>Add to flour;</li>
<ul>
<li>25g Pumpkin Powder</li>
<li>Use 25g less flour </li>
</ul>
<li>Continue with recipe as normal</li>
</ul>
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Red Beet Pasta:</div>
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<ul style="text-align: left;">
<li>Add to flour;</li>
<ul>
<li>20g Red Beet Powder</li>
<li>Use 20g less flour</li>
</ul>
<li>Continue with recipe as normal </li>
</ul>
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Roasted Garlic Pasta:</div>
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This takes a little more work:</div>
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Roasted Garlic:</div>
<div>
<ul style="text-align: left;">
<li>5 Whole Garlic Heads</li>
<ul>
<li>Lightly coat with Extra Virgin Olive Oil</li>
<li>Lightly season with Salt and Fresh Ground Black Pepper</li>
<li>Loosely wrap garlic and in aluminum foil, leaving a small opening in the top</li>
</ul>
<li>Place Garlic in it's aluminum foil pouch in a pre-heated 500° oven</li>
<li>Roast until heads are just beginning to brown and caramelize</li>
<li>Allow to cool</li>
<li>Squeeze out roasted garlic from each clove, chop, crush or purée until you achieve a paste.</li>
</ul>
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Roasted Garlic Pasta:</div>
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<div>
<ul style="text-align: left;">
<li>Add 70g Roasted Garlic Purée to eggs</li>
<li>40g additional Durum Flour</li>
<li>Continue with recipe as normal</li>
</ul>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-1ckrb5fSfdc/UwmBhaNSyCI/AAAAAAAACvg/jxCOhtg8g80/s1600/IMG_1031.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-1ckrb5fSfdc/UwmBhaNSyCI/AAAAAAAACvg/jxCOhtg8g80/s1600/IMG_1031.JPG" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roasted Garlic <span style="font-size: small; text-align: left;">Purée</span></td></tr>
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Jalapeno Pasta:</div>
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<ul style="text-align: left;">
<li>Add to flour;</li>
<ul>
<li>20g Jalapeno Powder</li>
<li>Use 20g less flour</li>
</ul>
<li>Continue with recipe as normal</li>
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Tomato Pasta:</div>
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<ul style="text-align: left;">
<li>Add to flour;</li>
<ul>
<li>20g Tomato Powder</li>
<li>Use 20g less flour</li>
</ul>
<li>Continue with recipe as normal</li>
</ul>
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Wasabi Pasta:</div>
<div>
<ul style="text-align: left;">
<li>Add 65g of Wasabi Paste to eggs</li>
<li>Mix Well</li>
<li>Use 18g additional Durum Flour</li>
<li>Continue with recipe as normal</li>
</ul>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-fxkr1EcwZXw/UwmGKpryaUI/AAAAAAAACwg/uwY81PEXu1Q/s1600/IMG_1566.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-fxkr1EcwZXw/UwmGKpryaUI/AAAAAAAACwg/uwY81PEXu1Q/s1600/IMG_1566.JPG" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wasabi Paste</td></tr>
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Basic Pasta Recipe:</div>
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<ul style="text-align: left;">
<li><a href="http://kdwonders.blogspot.com/2013/12/fresh-pasta.html">Please see previous post "Fresh Pasta"</a></li>
</ul>
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Squid Ink Pasta:</div>
<ul style="text-align: left;">
<li>Add 10 grams of Squid Ink to eggs in Basic Pasta Dough Recipe</li>
<li>Add 3 drops Zatarains Concentrated Shrimp and Crab Boil to eggs</li>
<li>Add 5g additional Durum Flour</li>
<li>Continue with recipe as normal</li>
</ul>
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Turmeric Pasta:<br />
<ul style="text-align: left;">
<li>Add to flour;</li>
<ul>
<li>20g Turmeric Powder</li>
<li>Use 20g less flour</li>
</ul>
<li>Continue with recipe as normal</li>
</ul>
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Spinach Pasta:<br />
<ul>
<li>Add to flour;</li>
<ul>
<li>20g Spinach Powder</li>
<li>20g less flour </li>
</ul>
<li>Continue with recipe as normal</li>
</ul>
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Chili and Smoked Paprika Pasta:<br />
<ul style="text-align: left;">
<li>Add to flour;</li>
<ul>
<li>10g Chili Powder</li>
<li>10g Smoked Paprika</li>
<li>Use 20g less flour </li>
</ul>
<li>Continue with recipe as normal</li>
</ul>
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Saffron with Lemon Pasta:<br />
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Note: Saffron is very expensive. It comes in different grades from "average" to "premium". Since saffron pasta although brilliant in color it will end up very subtle in flavor, therefore you do not need to spend the extra money on a premium saffron.<br />
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Saffron Water:<br />
<br />
<ul style="text-align: left;">
<li>Bring 194g water to a boil</li>
<li>2.3g Saffron stamens gently crushed between the fingers into a jar</li>
<li>Add boiling water to Saffron</li>
<li>Allow to cool before using</li>
</ul>
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Saffron Pasta:<br />
<br />
<ul style="text-align: left;">
<li>27g Saffron water with stamen threads</li>
<li>20g Fresh Lemon Juice</li>
<li>10g Water</li>
<li>Omit one egg</li>
<li>Continue with recipe as normal</li>
</ul>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-uJGkRzEWJn8/UwmQalaf2sI/AAAAAAAACyQ/2PGKuB_FYPI/s1600/IMG_1515.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-uJGkRzEWJn8/UwmQalaf2sI/AAAAAAAACyQ/2PGKuB_FYPI/s1600/IMG_1515.JPG" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spanish Saffron</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-EJGWCqIO__I/UwmQa92ZUbI/AAAAAAAACyU/VetiZ_eWbZA/s1600/IMG_1520.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-EJGWCqIO__I/UwmQa92ZUbI/AAAAAAAACyU/VetiZ_eWbZA/s1600/IMG_1520.JPG" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Steeped Saffron Water</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-HcqldmTFWwE/UwmQWbqvYUI/AAAAAAAACyI/cReotTexif0/s1600/IMG_1533.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-HcqldmTFWwE/UwmQWbqvYUI/AAAAAAAACyI/cReotTexif0/s1600/IMG_1533.JPG" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I did not have fresh Lemons, but I did have this</td></tr>
</tbody></table>
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kwndershttp://www.blogger.com/profile/03340426295541853988noreply@blogger.com0tag:blogger.com,1999:blog-7865006817588629458.post-82517441786733569202013-12-31T19:47:00.001-05:002014-02-22T14:16:00.081-05:00Fresh Pasta<div dir="ltr" style="text-align: left;" trbidi="on">
I have always wanted to do fresh pasta, now I finally took the time. It turns out that it's incredibly easy, but also incredibly messy. Flour goes everywhere.<br />
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It is basically a two stage process. First you make the dough, then you cut it. Done...it's as simple and as complicated as that. Unless of course you want flavored pasta, or God forbid, multi-colored pasta. Then it's gets a little more complicated.<br />
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Lets start simple.<br />
<br />
Equipment:<br />
<br />
You need some sort of pasta roller/cutter. I bought a KitchenAid mixer that gives me the option of pasta attachments. So I didn't need to buy a separate pasta maker, I just needed to purchase the appropriate pasta attachments for my mixer. One huge advantage of this is that unless you want to spend big bucks on a electric pasta maker, affordable ones are hand cranked. With the attachments on my mixer it's essentially electric. One of the reasons I opted for this mixer.<br />
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With the following attachment package, I can make Lasagna, Ravioli, fettuccine spaghetti and Angel Hair pasta:<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-boQBOhtW4yQ/UsMb_guNdCI/AAAAAAAACOo/Nt0zZKb966Y/s1600/IMG_1081.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-boQBOhtW4yQ/UsMb_guNdCI/AAAAAAAACOo/Nt0zZKb966Y/s320/IMG_1081.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">3-piece pasta roller & Cutter set, item #KPRA</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-GIfY0nd47nI/UsMbsfYHq4I/AAAAAAAACOY/rcyF3WTvlS0/s1600/IMG_1083.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-GIfY0nd47nI/UsMbsfYHq4I/AAAAAAAACOY/rcyF3WTvlS0/s320/IMG_1083.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Left to right, spaghetti, fettuccine cutter and roller</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-sJTX7tD5X0g/UsMbsJvOQFI/AAAAAAAACOU/0snTtyszo5I/s1600/IMG_1085.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-sJTX7tD5X0g/UsMbsJvOQFI/AAAAAAAACOU/0snTtyszo5I/s320/IMG_1085.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roller attached to mixer</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-_dzfhq31gto/UsMb4KcPvHI/AAAAAAAACOg/CwamOuIMqiM/s1600/IMG_1087.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-_dzfhq31gto/UsMb4KcPvHI/AAAAAAAACOg/CwamOuIMqiM/s320/IMG_1087.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fettuccine cutter attached to mixer</td></tr>
</tbody></table>
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Basic Pasta Dough:<br />
<br />
4 Portions<br />
TWF - 200g<br />
Hydration - 56%<br />
<br />
Semolina Flour - 100g<br />
Durum Flour - 100g<br />
Egg - 2 Large - (about 56g water per egg)<br />
Salt - 1.5g<br />
Extra Virgin Olive Oil - 1.5g<br />
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*All ingredients to be at room temperature<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-Zh9p-OfQIO4/UsMfb1yS02I/AAAAAAAACO0/5hn9ObH4PT4/s1600/IMG_0999.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-Zh9p-OfQIO4/UsMfb1yS02I/AAAAAAAACO0/5hn9ObH4PT4/s320/IMG_0999.JPG" height="320" width="240" /></a></div>
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<ul style="text-align: left;">
<li>Combine in a mixer with paddle </li>
<ul>
<li>Both flours</li>
<li>Salt</li>
</ul>
<li>Mix</li>
<li>Add eggs and oil</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-FFF5WFr5jxc/UsMfeVNuSiI/AAAAAAAACPE/aBcKJQiY14w/s1600/IMG_1005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-FFF5WFr5jxc/UsMfeVNuSiI/AAAAAAAACPE/aBcKJQiY14w/s320/IMG_1005.JPG" height="320" width="240" /></a></div>
<div>
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<ul style="text-align: left;">
<li>Mix on low (speed #2, my KitchenAid mixer) until crumbly</li>
</ul>
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-WJvzEYeFUtE/UsMfeGg48DI/AAAAAAAACPA/zZrCrgk1-QQ/s1600/IMG_1006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-WJvzEYeFUtE/UsMfeGg48DI/AAAAAAAACPA/zZrCrgk1-QQ/s320/IMG_1006.JPG" height="320" width="240" /></a></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-7bJ9D86uDak/UsMf_VRCftI/AAAAAAAACPk/FjuTHb2PYy8/s1600/IMG_1007.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-7bJ9D86uDak/UsMf_VRCftI/AAAAAAAACPk/FjuTHb2PYy8/s320/IMG_1007.JPG" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The mixture should be able to "clump"</td></tr>
</tbody></table>
<ul style="text-align: left;">
<li>Change paddle out for dough hook</li>
<li>Mix on low (speed #2) until smooth</li>
</ul>
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-spw2BaaUhzA/UsMfuYemIhI/AAAAAAAACPM/fWOGRmk2ztU/s1600/IMG_1012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-spw2BaaUhzA/UsMfuYemIhI/AAAAAAAACPM/fWOGRmk2ztU/s320/IMG_1012.JPG" height="320" width="240" /></a></div>
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<ul style="text-align: left;">
<li>Remove to well floured bench</li>
<li>Dust liberally on all sides, brush off excess</li>
<li>Wrap in plastic wrap, rest for 30 minutes. (Can be refrigerated for up to 3 days...or more)</li>
<li>If refrigerated, bring to room temperature prior to moving forward</li>
<li>Divide in half</li>
<li>Wrap 2nd half in plastic wrap and reserve</li>
<li>With your palm, shape dough into a rough 3"W x 6" L x 11/2" H rectangle</li>
</ul>
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-0RzUFvr4qZ8/UsMf429eegI/AAAAAAAACPc/wxq6mF2OPJU/s1600/IMG_1016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-0RzUFvr4qZ8/UsMf429eegI/AAAAAAAACPc/wxq6mF2OPJU/s320/IMG_1016.JPG" height="320" width="240" /></a></div>
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<ul style="text-align: left;">
<li>Slope one end of rectangle (11/2" down to 1/4"</li>
</ul>
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<a href="http://3.bp.blogspot.com/-_uICSUtFwYQ/UsNfaFfbSkI/AAAAAAAACPw/Yk3xCnlerJ8/s1600/IMG_1089.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-_uICSUtFwYQ/UsNfaFfbSkI/AAAAAAAACPw/Yk3xCnlerJ8/s320/IMG_1089.JPG" height="240" width="320" /></a></div>
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<ul style="text-align: left;">
<li>Place into pasta roller angled end first (Roller set on #1)</li>
</ul>
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<a href="http://3.bp.blogspot.com/-UH61zt2-AXo/UsNfbcJakoI/AAAAAAAACP4/7Ne5a8SRlyA/s1600/IMG_1090.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-UH61zt2-AXo/UsNfbcJakoI/AAAAAAAACP4/7Ne5a8SRlyA/s320/IMG_1090.JPG" height="320" width="240" /></a></div>
<div>
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<ul style="text-align: left;">
<li>Roll</li>
<li>Fold in half, dust both sides liberally with flour</li>
</ul>
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<a href="http://2.bp.blogspot.com/-YLbH2SqTMGA/UsNgSOUJD6I/AAAAAAAACQw/Tqb4mNfYiFI/s1600/IMG_1092.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-YLbH2SqTMGA/UsNgSOUJD6I/AAAAAAAACQw/Tqb4mNfYiFI/s320/IMG_1092.JPG" height="320" width="240" /></a></div>
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<ul style="text-align: left;">
<li>Place back onto roller folded side first</li>
</ul>
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<a href="http://1.bp.blogspot.com/-tDIVw0dQ2d0/UsNgDw9zbhI/AAAAAAAACQY/Kd85h0kXJiw/s1600/IMG_1098.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-tDIVw0dQ2d0/UsNgDw9zbhI/AAAAAAAACQY/Kd85h0kXJiw/s320/IMG_1098.JPG" height="320" width="240" /></a></div>
<div>
<br /></div>
<ul style="text-align: left;">
<li>Roll</li>
<li>Fold in half, dust both sides liberally with flour</li>
<li>Place back into roller folded side first</li>
<li>Roll</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-TQTsVfCXLjo/UsNgJRMJmDI/AAAAAAAACQg/Zln2tEhRNN0/s1600/IMG_1100.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-TQTsVfCXLjo/UsNgJRMJmDI/AAAAAAAACQg/Zln2tEhRNN0/s320/IMG_1100.JPG" height="320" width="240" /></a></div>
<div>
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<ul style="text-align: left;">
<li>Lay on bench, dust liberally on both sides</li>
<li>Set pasta roller on #2</li>
</ul>
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<a href="http://1.bp.blogspot.com/-3IQ3Dj8yLEg/UsNgQ_HHiFI/AAAAAAAACQo/fRrBEqL20qc/s1600/IMG_1102.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-3IQ3Dj8yLEg/UsNgQ_HHiFI/AAAAAAAACQo/fRrBEqL20qc/s320/IMG_1102.JPG" height="320" width="240" /></a></div>
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<div>
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<ul style="text-align: left;">
<li>Roll (now you must go the same direction into the roller every time)</li>
<li>Roll again</li>
<li>Set on bench, dust both sides liberally with flour</li>
<li>Set roller on #3</li>
<li>Roll</li>
<li>Roll again (always going the same direction)</li>
<li>Set on bench, allow to relax for 2 minutes</li>
<li>Dust both sides liberally with flour</li>
<li>Roll again</li>
<li>Cut length in half, dust both sides very liberally with flour</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-Xkx8gYdl1P8/UsNgiPF-dYI/AAAAAAAACRA/AmDujV298yE/s1600/IMG_1106.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Xkx8gYdl1P8/UsNgiPF-dYI/AAAAAAAACRA/AmDujV298yE/s320/IMG_1106.JPG" height="320" width="240" /></a></div>
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<div>
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<ul style="text-align: left;">
<li>Change out pasta roller for appropriate pasta cutter (I used the spaghetti cutter)</li>
<li>Cut posta, turn onto floured bench into "nests"</li>
</ul>
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<ul style="text-align: left;">
<li>Freeze, place into zip lock bags and store in freezer until ready to use</li>
</ul>
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kwndershttp://www.blogger.com/profile/03340426295541853988noreply@blogger.com0tag:blogger.com,1999:blog-7865006817588629458.post-12337318123436081282013-12-24T20:36:00.001-05:002013-12-27T08:02:26.056-05:00White Yeast Bread Modified<div dir="ltr" style="text-align: left;" trbidi="on">
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TWF - 652g<br />
Hydration - 78%<br />
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Sponge:<br />
King Arthur Unbleached All Purpose Flour - 170.5g - 26%<br />
King Arthur Whole Wheat Flout - 170.5g - 26% - (progressing towards a 100% whole wheat recipe)<br />
Water - 90° - 508g - 78%<br />
Honey - 45g<br />
Instant Yeast - 4g - .6%<br />
<br />
<ul>
<li>Combine - Mix a full 2 minutes with a whip to incorporate air into the mixture. It will be like pancake batter.</li>
<li>Ferment at 40° 8-24 hours - Sponge will more than double</li>
</ul>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-2oJ0EZC2nt0/Urm6tmHPw5I/AAAAAAAACF4/zLgwp5EdbCg/s1600/IMG_0921.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-2oJ0EZC2nt0/Urm6tmHPw5I/AAAAAAAACF4/zLgwp5EdbCg/s320/IMG_0921.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">At 12 hours of fermentation</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Close up</td></tr>
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<div>
Dough:</div>
<div>
King Arthur Unbleached All Purpose Flour - 155.5g - 24%<br />
King Arthur Whole Wheat Flout - 155.5g - 24% - (progressing towards a 100% whole wheat recipe)</div>
<div>
Instant Yeast - 4g - .6%<br />
Vital Wheat Gluten - 2.8g - 4% - (because of the whole wheat flour and the large amount of butter, will help with the rise)</div>
<div>
Lecithin Powder - 2g - .3% - (for texture, shelf life)<br />
Ascorbic Acid - .8g - .1% - (promotes acidic environment for yeast)<br />
Butter - Unsalted - Softened - 128g - 20%<br />
<div>
Salt - 15g - 2.3%</div>
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<ul style="text-align: left;">
<li>Combine: Flour, Yeast, Gluten and Lecithin</li>
<li>Add to mixer:</li>
<ul>
<li>Sponge </li>
<li>Flour mixture</li>
<li>Mix on low until just combined</li>
<li>Autolyse 30 minutes</li>
<li>Add butter, Ascorbic Acid and Salt</li>
</ul>
</ul>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-idR8CVDngq0/UrnlYr7RvII/AAAAAAAACGY/AIIb7HbEnGQ/s1600/IMG_0922.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-idR8CVDngq0/UrnlYr7RvII/AAAAAAAACGY/AIIb7HbEnGQ/s320/IMG_0922.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sponge just added to mixer</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-w8lTqzxbV3E/Urn2rcXOzEI/AAAAAAAACGo/Q595gySVxWs/s1600/IMG_0927.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-w8lTqzxbV3E/Urn2rcXOzEI/AAAAAAAACGo/Q595gySVxWs/s320/IMG_0927.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Finished dough</td></tr>
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<ul style="text-align: left;">
<li>Knead on medium 7-10 minutes (#4 on my KitchenAid) It will not come away from bowl until last minute. When finished dough should be smooth, shiny and stick to your fingers.</li>
<li>With oiled spatula, scrape down sides of bowl. If not stiff, add flour. If not sticky add water.</li>
<li>Rise to double at 75° - 80°.</li>
<li> Punch down very gently, don't push out all the air. </li>
<li>Two envelope fold.</li>
</ul>
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<ul style="text-align: left;">
<li>Rise to double</li>
</ul>
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<ul style="text-align: left;">
<li>Turn out onto lightly floured bench</li>
</ul>
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<ul style="text-align: left;">
</ul>
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<ul style="text-align: left;">
<li>Divide in half for two loaves. I made two boule </li>
</ul>
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<ul style="text-align: left;">
<li>Place into lightly greased loaf pans. I used a cloth lined Banneton to proof my boule</li>
</ul>
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<ul style="text-align: left;">
<li>Cover lightly with plastic wrap. I use a cotton towel</li>
<li>Rise in 80° temperature and 80% humidity proofing environment until loaf is 1" above top of loaf pan, test with finger press that will very slowly fill in. I use a Banneton to form the loaf. Then I bake it "free form"</li>
</ul>
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<ul style="text-align: left;">
<li>Preheat oven for 15 minutes to 450°. Rack in middle of oven, use pizza stone and place a steam pan to heat on bottom of oven. I also use the "Roasting Pan Lid" method* of steaming my bread. </li>
</ul>
Spray boule with water prior to baking, score with lame, 15 minutes under the lid, then the rest of the time no lid. Reduce oven temperature to 400° after removing steaming lid.<br />
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*See the following:<br />
<a href="http://www.youtube.com/watch?v=-4PHUyRmpPc" target="_blank">http://www.youtube.com/watch?v=-4PHUyRmpPc</a><br />
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<tr><td class="tr-caption" style="font-size: 13.333333969116211px;">This just came out of the oven, you can still see the steam coming off of it<br />
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<tr><td class="tr-caption" style="font-size: 13.333333969116211px;">Ready to place the boule onto the peel and spay with water </td></tr>
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<li>Bake until golden brown, a skewer comes out clean and internal temperature is 210°</li>
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kwndershttp://www.blogger.com/profile/03340426295541853988noreply@blogger.com0tag:blogger.com,1999:blog-7865006817588629458.post-37166960592886478422013-12-23T17:12:00.003-05:002013-12-24T19:41:04.807-05:00Basic White Yeast Bread<div dir="ltr" style="text-align: left;" trbidi="on">
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TWF - 652g<br />
Hydration - 62%<br />
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Sponge:<br />
King Arthur Unbleached All Purpose Flour - 341g - 52%<br />
Water - 90° - 405g - 62%<br />
Honey - 45g - 7%<br />
Instant Yeast - 2.4g - .4%<br />
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<ul style="text-align: left;">
<li>Combine - Mix a full 2 minutes with a whip to incorporate air into the mixture. It will be like pancake batter.</li>
<li>Ferment at 40° 8-24 hours - Sponge will more than double</li>
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Dough:</div>
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King Arthur Unbleached All Purpose Flour - 311g - 48%</div>
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Dry Milk - 40g - 6%</div>
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Instant Yeast - 2.4g - .4%</div>
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Lecithin Powder - 2g - .3%</div>
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Butter - Unsalted - Softened - 128g - 20%</div>
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Salt - 15g - 2.3%</div>
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<ul style="text-align: left;">
<li>Combine: Flour, Dry Milk, Yeast and Lecithin</li>
<li>Add to mixer:</li>
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<li>Sponge </li>
<li>Flour mixture</li>
<li>Mix on low until just combined</li>
<li>Autolyse 30 minutes</li>
<li>Add butter and Salt</li>
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</ul>
<ul style="text-align: left;">
<li>Knead on medium 7-10 minutes (#4 on my KitchenAid) It will not come away from bowl until last minute. When finished dough should be smooth, shiny and stick to your fingers.</li>
<li>With oiled spatula, scrape down sides of bowl. If not stiff, add flour. If not sticky add water.</li>
<li>Rise to double at 75° - 80°.</li>
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<li>Punch down very gently, don't push out all the air. </li>
<li>Two envelope fold.</li>
<li>Rise to double.</li>
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<li>Turn out onto lightly floured bench</li>
<li>Divide in half for two loaves. I made two boule </li>
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<li>Place into lightly greased loaf pans. I used a cloth lined Banneton to proof my boule</li>
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<ul style="text-align: left;">
<li>Cover lightly with plastic wrap. I use a cotton towel</li>
<li>Rise in 80° temperature and 80% humidity proofing environment until loaf is 1" above top of loaf pan, test with finger press that will very slowly fill in</li>
<li>Preheat oven for 45 minutes to 350°. Rack in middle of oven, use pizza stone and place a steam pan to heat on bottom of oven. I also use the "Roasting Pan Lid" method* of steaming my bread. Spray boule with water prior to baking, score with lame, 20 minutes under the lid, then the rest of the time no lid.</li>
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*See the following: </div>
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<a href="http://www.youtube.com/watch?v=-4PHUyRmpPc" target="_blank">http://www.youtube.com/watch?v=-4PHUyRmpPc</a></div>
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<tr><td class="tr-caption" style="text-align: center;">This just came out of the oven, you can still see the steam coming off of it</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Ready to place the boule onto the peel and spay with water </td></tr>
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<ul style="text-align: left;">
<li>Bake until golden brown, a skewer comes out clean and internal temperature is 210°</li>
</ul>
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kwndershttp://www.blogger.com/profile/03340426295541853988noreply@blogger.com0tag:blogger.com,1999:blog-7865006817588629458.post-91586856972677542032013-12-21T10:07:00.001-05:002013-12-25T13:51:34.205-05:00Dough Enhancers<div dir="ltr" style="text-align: left;" trbidi="on">
Dough Enhancers:<br />
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As a convenient reference I post this information here, but I did not author it, well some of it I did. But most of the following information I found on this excellent post so I cannot take credit for the research:<br />
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<a href="http://tammysrecipes.com/node/2814">http://tammysrecipes.com/node/2814</a><br />
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Almost anyone who has ever made a loaf of bread has used dough enhancers. Bread of the yeast variety is just flour, water, and yeast. Everything else is a conditioner/enhancer. Sugar is a dough enhancer as it is yeast food. Fats, like butter and vegetable oil, aid in elasticity and the moisture of the loaf. Eggs, among other things, contain a lot of lecithin. So if you feel a little awkward adding new ingredients to bread just remind yourself that almost everything in a loaf of homemade bread is in there to enhance the core ingredients to begin with.<br />
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Vital Wheat Gluten -<br />
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Gluten: Gluten is a protein naturally found in wheat and is responsible for the elastic structure in bread.The general idea is that the gluten in bread forms long strands in your bread. The fats you add to the bread help these gluten strands slide and stretch better (thus fluffier bread).<br />
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Most flour has insufficient gluten so adding some gluten helps; even many "bread flours" (from high protein wheats like hard red spring wheat) can use a little help from some extra gluten--especially whole wheat varieties as the extra texture of the bran is a hindrance to forming an elastic loaf.<br />
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Gluten is natural as it is already in the wheat, but adding a small amount can compensate for low-protein flour as well as help a whole wheat bread gain the elastic texture that is typically associated with breads made from bleached non-whole wheat flours.<br />
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<u>My take away</u>- Even though the above indicates that most flours do not have sufficient gluten, as long as you always purchase high quality flour, Vital Wheat Gluten is probably not needed with All Purpose or Bread flour recipes. But I will use it with Whole Grain Bread recipes. My brand states "Recommended usage as 3%-5% of total weight of flour"</div>
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Lecithin-<br />
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Lecithin is a natural chemical found in both plants and animals that makes up cell membranes. Unlike most emulsifiers lecithin is naturally metabolized and has a number of recognized positive health benefits. Why use Lecithin? There are too many to mention, but lecithin is a great binding agent, aids in the emulsification of the fats in the bread which, in turn, makes a more consistent crumb as well as helps the bread remains softer by retaining more moisture.</div>
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A little bit of lecithin goes a long way in making a great loaf of bread; some places recommends 1 1/2 tsp. per loaf but as little as a 1/2 teas. works well depending on your ingredients.</div>
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Lecithin helps make your loaf lighter and stay fresher and is one of the two things I have found that can help give homemade bread a "store" texture without compromising the quality or nutrition of the loaf.<br />
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<u>My take away</u>- I will start to add at least a 1/4 tsp. of lecithin per loaf in all by breads from this point forward.<br />
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Storage - This product must be kept away from air after opened or it will gum up. I cryovac it after each use and keep it in the freezer.</div>
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Ascorbic or Citric Acid-<br />
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A simple acid found in citrus fruits, the benefit of using citric acid (or ascorbic acid, aka vitamin C) is that it helps create a more acidic environment for the yeast and helps reduce oxidization.<br />
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DON'T USE TOO MUCH! It is potent stuff.</div>
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On the ascorbic acid, make sure you get pure powder and not something with a lot of fillers and binders. Also, you don't need much (1/32nd to 1/16th of a teaspoon) for your bread. MORE IS NOT BETTER! A little really does work. Yet a little bit will make for some happy yeast.</div>
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<u>My take away</u>- I'm sold on this too. Make sure you get pure Ascorbic Acid, not "Fruit Fresh" as I did. Fruit Fresh has fillers in it. You want the pure stuff. </div>
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Fresh Liquid Whey-<br />
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This one I have some experience with, I use this in my Italian Batard recipe. I love that it enhances color and adds creamy flavor. When using liquid whey, I have seen references to people replacing up to all the water in a recipe with whey. And from all accounts the result is favorable. </div>
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Now here is how I make whey:</div>
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32 ounces of Traditional Greek Yogurt will yield 2/3 cup whey. Line a strainer with paper towels or several layers of cheese cloth and set it over a shallow bowl. Pour in the yogurt, cover lightly and set it to do its stuff in the refrigerator. The whey will drain from the yogurt and collect in the bowl. </div>
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<tr><td class="tr-caption" style="text-align: center;">My liquid whey set up to strain yogurt</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Fresh Liquid Whey</td></tr>
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Diastic and Non-Diastic Malt Powder:</div>
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<span style="font-family: 'Times New Roman', serif; font-size: 16px;">Non-Diastic Malt provides sweetness and Diastic Malt adds enzyme action.</span><br />
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Diastic Malt promote a strong rise, great texture, and brown crust. Especially useful when flour does not have barley malt added, as is true for most whole wheat flour and many organic flours. Active enzymes in diastatic malt help yeast grow fully and efficiently throughout the fermentation period, yielding a good, strong rise and great oven-spring. Add only a small amount, ½ to 1 teaspoon per 3 cups of flour.<span style="background-color: white; font-family: 'Helvetica Neue', Helvetica, 'Droid Sans', Arial, Calibri, 'Lucida Grande', sans-serif; font-size: 13px; line-height: 19px;"><br /></span>
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Non-Diastic Malt is a sweet derivative of roasted barley. A key ingredient in bagel dough, but it can be used as a sweetener in any recipe.<span style="background-color: white;"><span style="font-family: Helvetica Neue, Helvetica, Droid Sans, Arial, Calibri, Lucida Grande, sans-serif; font-size: x-small;"><span style="line-height: 19px;"><br /></span></span></span>
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Storage - This product must be kept away from air after opened or it will harden. I cryovac it after each use and keep it in the freezer.<br />
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I encourage your comments. I am interested in the ingredients people are using, how they use them and the results obtained. </div>
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kwndershttp://www.blogger.com/profile/03340426295541853988noreply@blogger.com0tag:blogger.com,1999:blog-7865006817588629458.post-4873066437796217972013-12-14T16:08:00.000-05:002013-12-25T13:53:58.249-05:00Italian Batard - Philly Style Hoagie Rolls<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;">Medium Crust, Lightly Crunchy</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Soft and airy crumb, that doesn't fight you to eat<br />
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<tr><td class="tr-caption" style="text-align: center;">Just perfect</td></tr>
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<span style="font-family: Times New Roman, serif;">I grew up in the North East, an area that has awesome Italian sub shops. My adolescence included regular visits to many famous cheesesteak shops in Philadelphia. So I have a high expectation for the quality of an Italian sub roll. It should be slightly crunchy on the outside, soft and airy on the inside. Now that I do not live anywhere near a decent Italian sub shop, I find that all the sub rolls around here are of the “Subway” style, soft, without taste or substance. I expect a crust that has some crunch, a crumb that is soft, yet light and slightly sweet. I do not want a dense crumb. </span><br />
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<span style="font-family: Times New Roman, serif;">A sub roll, lowly as it is, should still be flavorful in and of itself, just like any good bread. It should have a nutty, wheat flavor, the crumb should have visible air pockets, yet still have substance to it. But you should not have to fight the roll to take a bight. </span><br />
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Two notes on equipment:</span><br />
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">First I do think it is important to use the proper baking pan for this recipe. The baking pan of choice is an actual “Sub” bread baking pan, and there is only one I would recommend. It is made by Chicago Metallic manufactures and I will share with you it is not easy to find a web site that sells just one. The pan specs can be seen on Chicago Metallic’s web site, here is the link: </span></div>
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<a href="http://www.cmbakeware.com/products/half-sized-sub-sandwich-roll-pan"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">http://www.cmbakeware.com/products/half-sized-sub-sandwich-roll-pan</span></a></div>
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<span style="font-family: inherit;"><span style="font-size: small;">I found one web site that sold it in a pack of 5 for $170, but who needs 5. I found another web site that did offer it by the each, that was Granger.com, but they wanted $70 for a single one. That is twice as much per unit as the pack of 5. Unfortunately these were the only options I found. This pan is definitely worth every penny and all the effort one will expend to obtain one. It is commercial grade and very well built. I was amazed at its quality. But it needs to be said, this recipe will turn out just fine without this pan, you can use a sheet pan or bake directly on an oven stone. I simply believe that this is the optimum pan to make these rolls in since it has sides to each roll section and more importantly it is perforated so it allows an even flow of heat around each roll. Some people may not like the "marks" this pans </span>perforations<span style="font-size: small;"> leave on the bottom of the rolls. I have read on-line some comments like "it makes the rolls look machine made" by people using similar pans. I find these perforations to be the main reason I like this pan.</span></span><br />
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Second, I finally purchased a "real" mixer. In my </span><span style="font-family: Times New Roman, serif;"><i>Bagels - The Technique </i>post I mention that I use a bread machine. In that post I dissed my bread machine. I will at this time reveal that it is a Zorjirushi Home Bakery Supreme 2-Pound Loaf Breadmaker. And although I have only ever used it to "mix" my dough, I have to say that over the last two years I have used it hard, mixing many, many dough batches. Many of them bagel dough which is extremely dry and tough to mix. I can say unequivocally that it has served me well. It never let me down in any way. </span><br />
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<span style="font-family: Times New Roman, serif;">But as I said, I finally broke down and invested in a real mixer. I researched mixers for weeks, actually I have been researching mixers for years, reading reviews, lurking in "bread makers" forums seeking that best mixer post, reading opinions trying to make up my mind. I knew what my requirements were, the mixer I needed had to: </span><br />
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<li><span style="font-family: Times New Roman, serif;">Handle my double batches (2000+ grams of flour)</span></li>
<li><span style="font-family: Times New Roman, serif;">Powerful enough to handle my favorite recipe (bagels)</span></li>
<li><span style="font-family: Times New Roman, serif;">Very importantly, rated high in "unbiased reviews"</span></li>
<li><span style="font-family: Times New Roman, serif;">Very importantly could mix well small batches of "anything". This means that the blade, wire whip and dough attachments had to have a very low tolerance of space between them and the bottom of the bowl. In addition I wanted to make sure that the attachments didn't sit too low in the bowl effectively turning a large bowl into a small bowl because the attachment sits so low in the bowl.</span></li>
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I looked at and was convinced I wanted a <span style="font-family: Times New Roman, serif;">Electrolux DLX mixer. For years that is what I dreamed of. But the more I read, the more I was suspicious of it's non-conventional design. And it is the most expensive of all the mixers I looked at. In addition it was mysteriously missing from most of the "unbiased" reviews I could find. And I looked for these reviews many times over the last few years. I do not know why it is not mentioned in most of them. </span></div>
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<span style="font-family: Times New Roman, serif;">I finally saw the following video review and it made up my mind:</span></div>
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<a href="http://www.youtube.com/watch?v=F5mBOGte5Zo">http://www.youtube.com/watch?v=F5mBOGte5Zo</a></div>
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I chose the KitchenAid Pro Line 7-Qt Stand Mixer<br />
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<tr><td class="tr-caption" style="text-align: center;">I will let you know how it performs.....</td></tr>
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<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">Recipe:</span><br />
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">TWF - 685g</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Hydration - 73%</span><br />
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">As you can see this is a very wet, sticky dough that will be challenging to work with. I have found that this is the only way to get the rolls to be light enough. I have tried making the dough dryer, even just a little bit (65%) and the result was a roll that was simply too dense and heavy. With practice and the help of a bench scraper it's not impossible to manage.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Mise en place - pronounced meez en plas) is a French phrase which means "putting in place"</td></tr>
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<li>Add to mixer (do yourself a favor, make sure the mixer bowl is at least 70°:</li>
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Water - 100° - 123g - 18%<br />
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Sugar - 15.4g - 2.25%</span><br />
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<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">Active Dry Yeast - 7g (1 packet) - 1%</span><br />
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<li><span style="font-family: Times New Roman, serif;">Mix on low speed until yeast just incorporated, allow to rest until frothy (about 10 minutes)</span></li>
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<li>In a separate bowl combine and mix:</li>
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Unbleached All Purpose Flour - 498g - 73%</div>
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King Authors Sir Lancelot Flour - 187g - 27%</div>
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Non-Diastic Malt - 9g - 1%</div>
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Diastic Malt - 4g - .6%<br />
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<li>Add to mixer</li>
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<span style="font-family: Times New Roman, serif;">Water - 100</span>° - 190g (actually only add 170g - reserve 20g. to use later if needed) - 28%</div>
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Whey* - 100° - 190g - 28%</div>
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*Whey is made by buying and staining the liquid out of yogurt. I have purchase low-fat yogurt and it worked but also have had some problems with low-fat not straining. So now I only buy the more expensive Greek Traditional Plain Yogurt. My brand is by Dannon and is called "Oikos". It works for me. What you do is strain the yogurt, i.e. place it in a normal kitchen strainer that is lined with a few layers of cheesecloth over a container and allowing it to strain the liquid out. Whey increases the protein content of a bread dough. It will enhance the color (browning) and add a creamy flavor to your bread.<span style="-webkit-text-stroke-width: 0px; background-color: #fefefd; color: #545051; display: inline !important; float: none; font-family: 'Helvetica Neue', Roboto, Helvetica, 'Roboto Light', Roboto-Light, 'Droid Sans', DroidSans, FreeSans, 'Segoe WP', SegoeWP, SegoeWP, 'Arial Unicode MS', ArialUnicodeMS, Arial, sans-serif; font-size: 14px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 21px; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;"></span></div>
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<div>
I actually use the following setup to strain mine:</div>
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<a href="http://www.amazon.com/gp/product/B0012C5ZPK/ref=oh_details_o01_s00_i00?ie=UTF8&psc=1">http://www.amazon.com/gp/product/B0012C5ZPK/ref=oh_details_o01_s00_i00?ie=UTF8&psc=1</a><br />
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I place this over a bucket, and let gravity do it's thing. I buy two 32oz. containers of yogurt at a time, place them in the strainer, then put the strainer in a 40° environment for about three days. It takes a long time to get all the whey out. I gingerly stir it occasionally, I do not push, wring or otherwise force it as I do not want the yogurt itself. I am after the almost clear whey. Patience pays off. I have read many blogs stating that it only takes a few hours to do this, I have not found that to be true. I can get about 380 grams of whey from 64 ounces of yogurt. I use about half of this per batch of rolls. The rest I keep in a mason jar in the refrigerator. I have read that it will keep for months in the refrigerator. Mine has never lasted that long. I plan to experiment with food grade powdered whey for the convenience. I also plan to try some powdered Lecithin which is supposed to help increase the lightness and softness of a dough. Both are considered dough enhancers. But I haven't gotten that far yet. I will update this post with the results when the time comes.<br />
<br />
<ul style="text-align: left;">
<li>Set mixer on low speed, add while mixing:</li>
</ul>
<div style="text-align: left;">
Flour mixture, mix until just combined</div>
<div style="text-align: left;">
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-3daSAoXfs5A/UqyJKvla3PI/AAAAAAAAB1c/_TjlgbSEsew/s1600/IMG_0733.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-3daSAoXfs5A/UqyJKvla3PI/AAAAAAAAB1c/_TjlgbSEsew/s320/IMG_0733.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Do not overmix, mix until just combined</td></tr>
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<ul style="text-align: left;">
<li>Autolyse for 30 minutes (this will hydrate the flour) I cover to keep the warmth in:</li>
</ul>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-lymyn0Qhax8/UqyJb_srNZI/AAAAAAAAB1k/a9UzzbODSiQ/s1600/IMG_0737.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://2.bp.blogspot.com/-lymyn0Qhax8/UqyJb_srNZI/AAAAAAAAB1k/a9UzzbODSiQ/s320/IMG_0737.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Properly hydrated after 30 minutes</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-l36SfqKKR90/UqyNq4SqhYI/AAAAAAAAB14/L6dUmaSLceA/s1600/IMG_0736.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-l36SfqKKR90/UqyNq4SqhYI/AAAAAAAAB14/L6dUmaSLceA/s320/IMG_0736.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Another view of what an Autolyse can do. Note how "homogenized the dough is compared to the "Do not overmix" picture above. And this was achieved just by resting</td></tr>
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<ul style="text-align: left;">
<li>Add:</li>
</ul>
Salt - 18.7 - 3%</div>
<div>
Ascorbic Acid - .8g - .1%<br />
<br />
*Yeast likes an acidic environment. Although the fermentation process
naturally creates an acidic environment, to make yeast even happier,
increase the dough’s acidity a bit. We add ascorbic acid (vitamin C) to do this. You can alturnitavely replace some of the liquid with an
acidic liquid (a tablespoon of orange juice, lemon juice or vinegar).
This is especially helpful when you’re following a sweet bread recipe,
one in which the yeast will be slowed down by a larger amount of sugar.<br />
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*NOTE: This is the first "Control Point" that allows you to directly affect your end result. This dough is meant to end up wet and sticky. It should pull away from the bowl when mixing but be too tacky/sticky to work with bare hands. You manipulate the dough's hydration with your 20g of reserved water. The consistency the dough is when you choose to stop will directly effect your end product, so choose wisely. </div>
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<ul style="text-align: left;">
<li>Knead on speed 2 (for my new mixer) 4- 10 minutes (this is an arbitrary number)</li>
<li>Using your 20g of reserved water <u>"if/as needed"</u> mix until dough appears:</li>
</ul>
<ul style="text-align: left;"><ul>
<li>Elastic yet wet</li>
<li>Smooth yet sticky</li>
<li>Pulling away from the bowl, just barely (as much as a 73% dough will do)</li>
<li>Supple yet sticky (as supple as a very wet dough will get)</li>
</ul>
</ul>
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Remember these are all just "hint"/"descriptors":<br />
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*Another Note: I like to control my dough's hydration with water rather than flour. My feeling is that the balance between the flour, yeast and other ingredients (except the water) is set by the recipe and should not be changed. As such I do not want to find myself adding more flour to the dough than the recipe calls for just because I think the dough it too wet. This will "unbalance" my recipe. Rather I want to reserve some of the water the recipe calls for and bring my dough to the proper hydration slowly with that. Even if I end up adding more water to the recipe than was originally called for. Extra water will not unbalance my recipe like extra flour will. Right or wrong this is my philosophy.<br />
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What is important is you remember what your dough looks and more importantly feels like when you remove it from the bowl to the rising container. You need to relate this "experience", what it looks like and feels like to the resulting end product. There is a direct relationship to the consistency of the dough at this point and the cooked end product. Establishing this relationship clearly in your mind is harder than it seems. There is a significant amount time in between these two points This is why people talk about "experience/practice" because it takes doing it so many times to get a feel for what the condition (appearance/hydration) of the dough at this kneading point needs to be to end up with the appropriate resulting roll. All I can say is the test of a true baker is in enjoying the trying.<br />
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<tr><td class="tr-caption" style="text-align: center;">I told you it was a "wet/sticky" dough</td></tr>
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First Rise:</div>
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<div>
<ul style="text-align: left;">
<li>When you think the dough has been kneaded enough, and is the proper hydration, remove to a rising container that has been lightly coated with extra virgin olive oil. </li>
<li>Allow to triple in a 40°-50° degree environment (overnight)</li>
</ul>
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<tr><td class="tr-caption" style="text-align: center;">Sweet looking mixer isn't it</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Results of an overnight slow rise in 40<span style="font-size: small; text-align: left;">°. I live with my wife, cat and four dogs in an very large old farmhouse. We do not, can not afford to, nor do we need to heat all the rooms. And it's winter, about 9</span><span style="font-size: small; text-align: left;">° outside and snowing. I have many rooms that are cold enough to let my doughs sit in and slowly rise overnight. You can simply use your refrigerator if you like</span></td></tr>
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<div>
Elongate Gluten:</div>
</div>
<div>
<ul style="text-align: left;">
<li>Lightly flour work area (bench) using as little flour (A.P.) as possible</li>
</ul>
Yes the dough is wet, sticky and hard to handle. Use a little flour on your hands and use a bench scraper instead of your hands as much as possible</div>
<div>
<br /></div>
<div>
<ul style="text-align: left;">
<li>Remove dough from rising container onto bench and punch down gently</li>
<li>Manipulate the dough mass into a "long log/Snake Shape"</li>
<li>Envelope fold - fold 1 third over itself from one end, then fold the other 1 third from the other end over the first third. </li>
<li>Rotate 90°</li>
<li>Cover with a kitchen towel, allow to rest a full 15 minutes</li>
<li>Re-manipulate dough into a "long log/Snake Shape"</li>
<li>Envelope fold a second time</li>
<li>Clean rising container (just wipe it clean with a paper towel and re-coat lightly with extra virgin olive oil)</li>
<li>Replace dough into rising container</li>
</ul>
<div>
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<tr><td class="tr-caption" style="text-align: center;">At this point the dough is resistant to manipulation. It needs to rest before I try to fold it again.</td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-09UtpaDY9LQ/UqyV2IqwjzI/AAAAAAAAB4g/zcZy-Y2BZ6c/s1600/IMG_0766.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-09UtpaDY9LQ/UqyV2IqwjzI/AAAAAAAAB4g/zcZy-Y2BZ6c/s320/IMG_0766.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Covered and resting for 15 minutes</td></tr>
</tbody></table>
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-SRQiHgCDnhI/UqyV2bI4O6I/AAAAAAAAB4k/JwElNvKOeq8/s1600/IMG_0767.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-SRQiHgCDnhI/UqyV2bI4O6I/AAAAAAAAB4k/JwElNvKOeq8/s320/IMG_0767.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After 15 minutes of rest dough allowed me to envelope fold again</td></tr>
</tbody></table>
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<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-ULYowu6VW04/UqyWNvCeQ1I/AAAAAAAAB5A/rdyxtROvVZ0/s1600/IMG_0768.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://1.bp.blogspot.com/-ULYowu6VW04/UqyWNvCeQ1I/AAAAAAAAB5A/rdyxtROvVZ0/s320/IMG_0768.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready for second rise</td></tr>
</tbody></table>
<br />
Second Rise:</div>
<div>
<ul style="text-align: left;">
<li>Place rising container with dough for second rise into a 70° environment, allow to double in size</li>
</ul>
<div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-0zZW2ZMJpy0/Uqyvm0VhXmI/AAAAAAAAB5Q/q2iSvdwchjs/s1600/IMG_0773.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-0zZW2ZMJpy0/Uqyvm0VhXmI/AAAAAAAAB5Q/q2iSvdwchjs/s320/IMG_0773.JPG" width="240" /></a></div>
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<div>
Ok, now we shape the actual rolls!</div>
<div>
<br />
* NOTE: This is your second "Control Point" and again how you do this again will directly affect your end result. Be gentle you do not want to completely deflate your dough at any point during the "shaping" process. In addition, creating surface tension on each roll is paramount.<br />
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</div>
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<ul style="text-align: left;">
<li> Prepare your baking pan, (Do yourself a favor and make sure your pan is at least 70°) lightly dust with cornmeal). </li>
</ul>
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<ul style="text-align: left;">
<li>Prepare your 80°+ temperature/humidity environment</li>
</ul>
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<a href="http://2.bp.blogspot.com/-klVAAfZfgnY/Uqy0e5QycbI/AAAAAAAAB8g/JcxhKmPwhpw/s1600/IMG_0820.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-klVAAfZfgnY/Uqy0e5QycbI/AAAAAAAAB8g/JcxhKmPwhpw/s320/IMG_0820.JPG" width="240" /></a></div>
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<ul style="text-align: left;">
<li>Gently punch down dough</li>
</ul>
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<a href="http://2.bp.blogspot.com/-ufObeTxCCBo/UqyxivCvLOI/AAAAAAAAB54/xszhXZ4_O9M/s1600/IMG_0777.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-ufObeTxCCBo/UqyxivCvLOI/AAAAAAAAB54/xszhXZ4_O9M/s320/IMG_0777.JPG" width="320" /></a></div>
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<ul style="text-align: left;">
<li>Scale rolls by weight into 5 equal portions ( I have a pan that takes 5 rolls) covering with a kitchen towel as you go</li>
</ul>
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<a href="http://4.bp.blogspot.com/-U82uqaA8g_g/Uqyxd9NaRDI/AAAAAAAAB5s/OWEpvxiXAjc/s1600/IMG_0776.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-U82uqaA8g_g/Uqyxd9NaRDI/AAAAAAAAB5s/OWEpvxiXAjc/s320/IMG_0776.JPG" width="240" /></a></div>
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<a href="http://2.bp.blogspot.com/-8dBqwHbfL6A/Uqyx2oZIltI/AAAAAAAAB6M/yFbrNk1wwBw/s1600/IMG_0782.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-8dBqwHbfL6A/Uqyx2oZIltI/AAAAAAAAB6M/yFbrNk1wwBw/s320/IMG_0782.JPG" width="320" /></a></div>
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<ul style="text-align: left;">
<li>Create dough "balls" focusing on creating tension on the surface of the ball. Work quickly and keep them covered.</li>
</ul>
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<a href="http://4.bp.blogspot.com/-KY7ySEm40GU/UqyyAjY7aNI/AAAAAAAAB6U/dkkKreFaqdA/s1600/IMG_0783.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-KY7ySEm40GU/UqyyAjY7aNI/AAAAAAAAB6U/dkkKreFaqdA/s320/IMG_0783.JPG" width="320" /></a></div>
<br />
<ul style="text-align: left;">
<li>Allow them to rest covered for a full 15 minutes</li>
</ul>
<ul style="text-align: left;">
<li>Gently manipulate each piece into a rough approximation of 4"W x 8"L x 1" thick. The focus here is to work quickly and not deflate the dough more than you have to. Work with as little bench flour as possible</li>
</ul>
<div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-huJR3-wQWaU/UqyyO0-wf2I/AAAAAAAAB6c/djxJicgiCIk/s1600/IMG_0788.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-huJR3-wQWaU/UqyyO0-wf2I/AAAAAAAAB6c/djxJicgiCIk/s320/IMG_0788.JPG" width="320" /></a></div>
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<ul style="text-align: left;">
<li>Allow to rest 10 full minutes</li>
</ul>
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<a href="http://2.bp.blogspot.com/-sY5y4S1wu8c/Uqyyai7O0AI/AAAAAAAAB6s/eCiJKPeelNA/s1600/IMG_0789.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-sY5y4S1wu8c/Uqyyai7O0AI/AAAAAAAAB6s/eCiJKPeelNA/s320/IMG_0789.JPG" width="320" /></a></div>
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<ul style="text-align: left;">
<li>Gently manipulate each piece into a more refined 4"W x 8"L x 1" thick form. Then fold top third down over to about 1 third of the way down the dough rectangle, creating surface tension all the while. It dosn't and won't be alot of tension, it won't be "tight". But you don't need much surface tension. Just try to introduce as much tension to the roll as you can while still being gentle. Pinch seam.</li>
</ul>
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<a href="http://3.bp.blogspot.com/-bLxoz-ltRUA/UqyzXVy8t0I/AAAAAAAAB7o/Vu_hBZ-Qnl4/s1600/IMG_0790.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-bLxoz-ltRUA/UqyzXVy8t0I/AAAAAAAAB7o/Vu_hBZ-Qnl4/s320/IMG_0790.JPG" width="320" /></a></div>
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<a href="http://2.bp.blogspot.com/-u_1Bc2ofesg/UqyzBsO5cSI/AAAAAAAAB7M/Zmc3kUP2xd0/s1600/IMG_0792.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-u_1Bc2ofesg/UqyzBsO5cSI/AAAAAAAAB7M/Zmc3kUP2xd0/s320/IMG_0792.JPG" width="320" /></a></div>
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<ul style="text-align: left;">
<li>Fold each end into itself</li>
</ul>
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<a href="http://4.bp.blogspot.com/-ytsfTTquJj4/Uqyy3CTghPI/AAAAAAAAB7E/nB-qsYVGYl4/s1600/IMG_0793.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-ytsfTTquJj4/Uqyy3CTghPI/AAAAAAAAB7E/nB-qsYVGYl4/s320/IMG_0793.JPG" width="320" /></a></div>
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<ul style="text-align: left;">
<li>Continue and fold 2nd third down over itself, pinch seams</li>
</ul>
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<a href="http://1.bp.blogspot.com/-j2oQytWheac/UqyzNrqs3jI/AAAAAAAAB7Y/8o2ixXIPrdg/s1600/IMG_0794.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-j2oQytWheac/UqyzNrqs3jI/AAAAAAAAB7Y/8o2ixXIPrdg/s320/IMG_0794.JPG" width="320" /></a></div>
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<ul style="text-align: left;">
<li>Continue and fold last 3rd down over itself into the actual torpedo roll shape, pinch any remaining seams</li>
</ul>
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<a href="http://3.bp.blogspot.com/-sbwbOnYlNyY/UqyzM0u7XwI/AAAAAAAAB7c/LSpHbCCkVXA/s1600/IMG_0795.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-sbwbOnYlNyY/UqyzM0u7XwI/AAAAAAAAB7c/LSpHbCCkVXA/s320/IMG_0795.JPG" width="320" /></a></div>
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<div>
It's very important that throughout this whole shaping procedure, you are trying to create surface tension on the dough while at the same time not deflate it too much. </div>
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<a href="http://3.bp.blogspot.com/-9fhyVbOUQ1A/UqyzX7AvywI/AAAAAAAAB7s/OlzT6puhdhQ/s1600/IMG_0798.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-9fhyVbOUQ1A/UqyzX7AvywI/AAAAAAAAB7s/OlzT6puhdhQ/s320/IMG_0798.JPG" width="320" /></a></div>
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<a href="http://3.bp.blogspot.com/-3HT0oekuOEg/Uqyzj_2sEkI/AAAAAAAAB70/rWQSP-QP_uw/s1600/IMG_0800.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-3HT0oekuOEg/Uqyzj_2sEkI/AAAAAAAAB70/rWQSP-QP_uw/s320/IMG_0800.JPG" width="320" /></a></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-L1TBsWA0EcI/Uqy0Lfr2NCI/AAAAAAAAB8c/qKM3KvLq-SM/s1600/IMG_0801.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-L1TBsWA0EcI/Uqy0Lfr2NCI/AAAAAAAAB8c/qKM3KvLq-SM/s320/IMG_0801.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I still need a lot of practice rolling to be able to produce rolls that are consistent in shape. </td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-Ovb7G3Yh2jc/Uqyz7-MaJcI/AAAAAAAAB8I/LXPNa67x5H4/s1600/IMG_0802.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-Ovb7G3Yh2jc/Uqyz7-MaJcI/AAAAAAAAB8I/LXPNa67x5H4/s320/IMG_0802.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready for my "proofing bathroom" environment</td></tr>
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Third Rise:</div>
<div>
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<div>
* NOTE: This is the third point at which you can exert control. The time you allow for this rise is your third and most important "Control Point" and again how you do this directly affects your end result</div>
<div>
<ul style="text-align: left;">
<li>You must create the following environment to raise your shaped rolls in...without it you're lost, without the humidity they will not rise properly.</li>
<ul>
<li>80°+ temperature</li>
<li>80° humidity</li>
</ul>
</ul>
<div>
I struggled with this for years. I read that I needed the humidity at this point but didn't know how to produce it in a way that I could place my half sheet pan size pans into. The temperature wasn't a problem, I could jack the heat up in any of my rooms to 80°. It was the humidity that I struggled to get. And getting any of the rooms in my home 80° for hours at a time with my electric baseboard heat was expensive. I tried to ignore the cost, I jacked that heat up for every batch as my wife screamed about the cost and got just ok results.I monitored my room with a temp/humidity sensor and I knew all those times that I had the proper temperature, I never realised humidity above 50ish% even in the summer. I thought about a proof box but they are expensive and I was suspicious that my pans wouldn't fit into them. And with all this work I was doing to perfect my recipe, the last thing I wanted to do was to invent something. Others are more inclined, I wasn't.</div>
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<div>
<br /></div>
<div>
<ul style="text-align: left;">
<li>Finally the other day I had an epiphany. It is winter, cold in my house and I was taking a shower in my small downstairs bathroom because my normal larger upstairs bathroom was on the fritz. I was in baking mode...in between rises...and I had a space heater going in there. I got out of the shower and realized....my god it's hot in here...my god it's steamy in here!</li>
</ul>
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<div>
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<div>
And the light bulb went on, that bathroom is small, easy to heat to 80°, especially with the addition of a space heater (I have a cold house) and running the shower for short hot bursts will produce the required humidity....Eureka! Problem solved. I have since placed two batches of this roll recipe into my new found "Proofing Bathroom" and have realised wonderful results. More or less (see below)</div>
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<div>
Necessity is the mother of invention. And yes I clean the bathroom until it is spotless before I use it to proof bread.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-klVAAfZfgnY/Uqy0e5QycbI/AAAAAAAAB8k/TvX1LYeToLg/s1600/IMG_0820.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-klVAAfZfgnY/Uqy0e5QycbI/AAAAAAAAB8k/TvX1LYeToLg/s320/IMG_0820.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hygrometer tells me I have the proper environment</td></tr>
</tbody></table>
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<div>
<ul style="text-align: left;">
<li>Proof rolls covered with a kitchen towel (not plastic wrap, they need to "breathe") for...</li>
<ul>
<li>Well this is a very important moment in this recipe, and the time that these need to proof are dependent on exactly how large you scaled them. For instance one large roll of this recipe will have a different proofing time than my five smaller rolls. So just be cognisant of that. I break this recipe down into five torpedo rolls and I proofed my pan of rolls exactly 1 hour. No more, no less. I did not score them with a razor although I wanted to, but was afraid to introduce the opportunity for them to "fall". That happened to me once already when I proofed them at my first bathroom attempt to 90 minutes. So for my second attempt I proofed them for only 60 minutes and did not try to score them. I make the same recipe, that results in the same amount of dough, that I scale to equal portions each time. I proof in the same humidity and temperature for the same amount of time each time. Hopefully this will provide me with a consistent end product batch after batch.</li>
</ul>
</ul>
</div>
<div>
<ul style="text-align: left;">
<li>Thirty minutes into the roll proofing stage prepare your oven. Mine is electric unfortunately . I have a rectangular pizza stone. I set the pizza stone as close to the middle of the oven as possible. I place a small aluminum pie pan directly on the bottom of the oven up against the heating element. I jack the temperature up to as far as it will go. Mine goes to 550°. I want to bake at 450°, so I am proactively preparing for the loss of heat when opening of the oven door to get my rolls in and adding steam. Also soak a kitchen towel with hot water to place in the steam pan. Also prepare a water spritz bottle with warm water.</li>
</ul>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-XGGbWfKpUJ8/UqzDLverJkI/AAAAAAAAB88/dixevnTyrn4/s1600/IMG_0821.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/-XGGbWfKpUJ8/UqzDLverJkI/AAAAAAAAB88/dixevnTyrn4/s320/IMG_0821.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Almost done proofing</td></tr>
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<li>Add rolls to Oven</li>
<ul>
<li>As quickly transfer your pan of rolls from your proofing area to your oven area. Leave them covered when doing this to keep drafts from causing them to fall. Do not bump or otherwise jar them either. At this point they are extremely fragile. </li>
</ul>
</ul>
<ul style="text-align: left;"><ul>
<li>Uncover the rolls, spritz lightly with water over entire top of rolls and place directly on the pizza stone</li>
</ul>
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<a href="http://1.bp.blogspot.com/-9t9PsDH60F4/UqzFGMzybyI/AAAAAAAAB9s/bHd1RHicVvk/s1600/IMG_0822.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-9t9PsDH60F4/UqzFGMzybyI/AAAAAAAAB9s/bHd1RHicVvk/s320/IMG_0822.JPG" width="320" /></a></div>
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<ul style="text-align: left;"><ul>
<li>As quickly as possible place soaked towel in steam pan, spritz the sides of your oven with water from the spray bottle</li>
</ul>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-NZUiLq9BNYw/UqzFHLbi6eI/AAAAAAAAB9w/CB3kTSYrD88/s1600/IMG_0823.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/-NZUiLq9BNYw/UqzFHLbi6eI/AAAAAAAAB9w/CB3kTSYrD88/s320/IMG_0823.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Not a good picture but you can still see the steam pan with the soaked towel</td></tr>
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<ul style="text-align: left;"><ul>
<li>Close oven door, set timer to 15 minutes (This timer setting is also dependent on the size of your rolls)</li>
<li>More importantly DO NOT open your oven door again until your rolls have reached medium brown crust</li>
<li>Allow oven to remain at 550° for two minutes. Then lower to 450°</li>
<li>When rolls are medium brown (for me it's after about 10 minutes) turn off oven and open your oven door for 15 full seconds</li>
<li>Close your oven door and allow rolls to remain in oven for the last 5 minutes</li>
<li>Rolls are done, remove to cooling rack, resist the temptation to eat until completely cool. Optimum eating quality is after 4 hours when the crust has had time to cure.</li>
</ul>
</ul>
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Give it a try, let me know how it comes out for you. It's really not a that difficult. Comments welcome.</div>
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kwndershttp://www.blogger.com/profile/03340426295541853988noreply@blogger.com4tag:blogger.com,1999:blog-7865006817588629458.post-72467421817012148552013-07-26T19:38:00.001-04:002013-12-12T21:13:36.789-05:00Etouffee - That which is smothered<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;">New Orleans here I come</td></tr>
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Etouffee means "smothered". Smothering is a cooking technique that utilizes liquid to braise the ingredients in the dish. Wikipedia has a good description of <a href="http://en.wikipedia.org/wiki/%C3%89touff%C3%A9e">Etouffe</a>.<br />
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Etouffe has a unique flavor profile. Spicy, deep and dark flavor traditionally coat shellfish, served with rice and is a mainstay on New Orleans menus. It can and is found in both Cajun and Creole cuisines. Creole cuisine is considered "City" food and is both fancier and less spicy, while Cajun is simpler, and much more spicy. Originating in the home kitchens of Cajun French of <a href="http://en.wikipedia.org/wiki/Acadiana">Acadiana</a>, Cajun dishes reflect a home style cuisine.<br />
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The following is my twist on Crawfish Etouffee, I have introduced a few non-traditional ingredients such as the addition of pork loin in my version that will provide me with a baseline between this recipe and the next blogs recipe, but rest assured this recipe if followed properly will produce a flavor profile in your resulting dish will be true to the traditional dish. In my opinion this recipe will rival any of the best Etouffe you will find in New Orleans. <br />
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My twist is that my recipe is for Crawfish and Pork Etouffee. Who says you can't have meat and seafood in the same dish. Who says you can't add broccoli and peas to Etouffee. I like broccoli and peas. And the pork cuts down on the cost of the dish. There is often good reason to honor traditional dishes exactly, but this isn't one of them. Recipes are flexible, Food is flexible, and my imagination is flexible as well.<br />
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So here we go.<br />
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<tr><td class="tr-caption" style="text-align: center;">Main Ingredients</td></tr>
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Main Ingredients from top/left to right:<br />
<br />
<ul style="text-align: left;">
<li>Rice Pilaf</li>
<li>Pork Loin</li>
<li>Crawfish</li>
<li>Green Pepper</li>
<li>Onion</li>
<li>Scallions</li>
<li>Broccoli and Peas</li>
<li>Tomato</li>
<li>Garlic</li>
<li>Chicken Stock</li>
</ul>
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<tr><td class="tr-caption" style="text-align: center;">Flavor Agents</td></tr>
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Flavor Agents from top/left to right<br />
<br />
<ul style="text-align: left;">
<li>Lobster Base</li>
<li>Hot Sauce</li>
<li>Maggi</li>
<li>Zatarain's (this is more than 3 drops, I only used 3 drops of this)</li>
<li>Chocolate Roux</li>
</ul>
<br />
<br />
Important: DO NOT add salt to this dish at any time. The ingredients I have in the recipe are loaded with sodium. No extra salt required.<br />
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Sauce:<br />
<br />
400g - Chicken Stock<br />
25g - <a href="http://www.amazon.com/Better-Than-Bouillon-Lobster-Base/dp/B00016LA8Y">Lobster Base - Superior Touch - Better than Bouillon</a><br />
3 drops - <a href="http://www.amazon.com/Zatarains-Concentrated-Crab-Shrimp-Boil/dp/B0000E5JLL/ref=sr_1_3?s=grocery&ie=UTF8&qid=1374879300&sr=1-3&keywords=Zatarain%27s+Shrimp+and+Crab+Boil">Zatarain's Shrimp and Crab Boil</a><br />
3g - <a href="http://en.wikipedia.org/wiki/Maggi">Maggi</a><br />
13g - Original Louisiana Hot Sauce<br />
11g - <a href="http://kdwonders.blogspot.com/2013/07/roux-legally-blonde-to-scandalously-dark.html">Chocolate (Cajun) Roux</a> - Just an estimate, add little by little, adjust as necessary<br />
<br />
<ul style="text-align: left;">
<li>Add Lobster Base, Maggi, and Hot Sauce to stock</li>
<li>Bring stock to a simmer</li>
<li>Add roux little by little until sauce will coat a spoon well.</li>
<li>Simmer 5 minutes, remove from heat - Place a couple of pats of cold unsalted butter on top, swirl in but not completely - Reserve</li>
</ul>
<div>
Note on the Zatarain's:</div>
<div>
Be very careful with this particular flavor agent. I believe it plays an indispensable role in this recipe so don't omit it. But it is VERY strong and salty. When I say 3 drops, I mean 3 drops. Add them with an eye dropper. Taste after each drop to decide if you need another. You can ruin your dish in an instant by adding too much of this. I know, in researching this recipe, I did just that. I added too much, never checked it, made the whole dish and my result was inedible. I had to throw it all out.</div>
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Note:</div>
<div>
Add each ingredient little by little to the stock. Taste at each addition. If you do this you can elect to not add the total amount of any given ingredient until you have your stock's flavor profile to your liking. Plus it teaches you how each flavor agent changes the flavor profile of the stock. Always add the ingredients in the order I have listed them. Add the roux last and only after the stock is simmering steadily. Be sure to add it little by little, stirring with a whisk constantly until each addition of roux is incorporated. You must be able to add enough roux to thicken properly without overpowering the flavor profile of the stock. If you made your roux properly this should not be a problem. You should be able to take the flavor profile very deep, it can be likened to dark straight black coffee, this is what you want. It should compliment the other flavors not overpower them. It should taste wonderful. Yes there should and will be a "hint" of bitterness to it, but that should NOT be overpowering. If it is you burnt your roux slightly when you made it. If your sauce actually tastes burnt after adding the roux, you really burnt your roux when you made it. If so, start over.</div>
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<tr><td><a href="http://3.bp.blogspot.com/-X6tQRlY1kLU/UfL-93jqVpI/AAAAAAAABs0/ap75RkgTnhM/s1600/IMG_0335.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-X6tQRlY1kLU/UfL-93jqVpI/AAAAAAAABs0/ap75RkgTnhM/s320/IMG_0335.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;">Finished sauce, notice how dark the chicken stock has become. And trust me it tastes heavenly</td></tr>
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<tr><td><a href="http://3.bp.blogspot.com/-Amj40rUnEyM/UfL_rD-t2pI/AAAAAAAABtg/Ru3TkNuwczE/s1600/IMG_0340.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-Amj40rUnEyM/UfL_rD-t2pI/AAAAAAAABtg/Ru3TkNuwczE/s320/IMG_0340.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption">Butter keeps it from forming a skin while it waits to be used, and adds body to the flavor profile</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-tk-7JHRNGm8/UfMES7vMcMI/AAAAAAAABt4/2CVlJhd2J2s/s1600/IMG_0342.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-tk-7JHRNGm8/UfMES7vMcMI/AAAAAAAABt4/2CVlJhd2J2s/s320/IMG_0342.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Swirling complete</td></tr>
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Separately:</div>
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<div>
270g - Pork Loin - Julienne</div>
<div>
10g - Cajun Seasoning - Slap Ya Mama - Regular</div>
<div>
<ul style="text-align: left;">
<li>Combine - reserve and marinate for 1 hour</li>
</ul>
<div>
270g - Crawfish Tail Meat - cooked - whole</div>
</div>
<div>
10g - Cajun Seasoning - Slap Ya Mama - Regular</div>
<ul>
<li>Combine - reserve and marinate for 1 hour</li>
</ul>
<div>
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75g - Green Pepper - diced</div>
<div>
75g - Onion - minced</div>
<div>
20g - Garlic - minced</div>
<div>
100g - Peas - blanched</div>
<div>
100g - Broccoli Florets - blanched</div>
<div>
150g - Tomato Concasse - Diced</div>
<div>
Rice Pilaf - 1 batch as per recipe in previous blog - Hot and ready to serve</div>
<div>
Scallions - green part only, sliced for garnish</div>
<div>
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Assumptions: </div>
<div>
<ol style="text-align: left;">
<li>It has been 1 hour since you started marinating the pork and crawfish</li>
<li>The sauce is properly flavored and thickened </li>
</ol>
</div>
<div>
<ul style="text-align: left;">
<li>Preheat saute pan well</li>
<li>Saute pork in Virgin Olive Oil until just beginning to brown</li>
<li>Add onions, saute until translucent</li>
<li>Add garlic, saute until fragrant</li>
<li>Add sauce, Peas, Broccoli and Tomato</li>
<li>Bring all back to a simmer</li>
<li>Make sure before adding the final ingredient (Crawfish) that the dish is finished, i.e. that the sauce is as thick as you want it, and any other adjustments (there should be none) have been addressed. </li>
</ul>
<div>
Note: </div>
<div>
It is essential for the outcome of this dish that once added the crawfish can only take being cooked until it's thoroughly heated, any more and it will instantly begin to shrink and become tough.</div>
</div>
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<div>
<ul style="text-align: left;">
<li>Add Crawfish, cook only as long as it takes for the entire dish to be brought back to "Hot and ready to Serve". Immediately remove from heat and serve with Rice Pilaf and garnish with Scallion.</li>
</ul>
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I have spent many an enjoyable evening sitting in some of the finest restaurants in New Orleans, enjoying authentic Crawfish Etouffee. I can tell you without hesitation, this recipe will produce a resulting flavor profile that is not only identical to those dishes, but with the addition of the non traditional ingredients I have introduced surpases them. </div>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-0tJkCljL7wI/UfL_VyOMsdI/AAAAAAAABtM/Zzneur_8ZJ8/s1600/IMG_0337.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-0tJkCljL7wI/UfL_VyOMsdI/AAAAAAAABtM/Zzneur_8ZJ8/s320/IMG_0337.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sauce ready, saute pan preheated, ready to go</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Sauteing Pork</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-pdNMksLvdQY/UfL_oXYpVQI/AAAAAAAABtU/T0FxuivR480/s1600/IMG_0339.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-pdNMksLvdQY/UfL_oXYpVQI/AAAAAAAABtU/T0FxuivR480/s320/IMG_0339.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Adding the peppers</td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-x1cmp6x8vB8/UfL_q0X_hNI/AAAAAAAABtk/o6vHLkBMShw/s1600/IMG_0341.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://1.bp.blogspot.com/-x1cmp6x8vB8/UfL_q0X_hNI/AAAAAAAABtk/o6vHLkBMShw/s320/IMG_0341.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Now the onions</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Vegetables added</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">All ingredients in</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Ready to serve</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Finished</td></tr>
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Pork and Crawfish Etouffee, deep dark flavor, spicy and simply wonderful. </div>
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kwndershttp://www.blogger.com/profile/03340426295541853988noreply@blogger.com0tag:blogger.com,1999:blog-7865006817588629458.post-35660697601853500142013-07-25T05:47:00.001-04:002013-07-25T05:47:11.022-04:00Rice Pilaf<div dir="ltr" style="text-align: left;" trbidi="on">
Rice Pilaf-<br />
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This is a very simple recipe, posted for use in the dishes I describe in the following blogs.<br />
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I like to use Basmati rice, but Pilaf is a technique of cooking rice in a seasoned broth, any rice can be done pilaf.<br />
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Basmati Rice - 375 g.<br />
Chicken Stock - 900 g.<br />
Onion- Diced - 100 g.<br />
Celery - Diced - 100 g.<br />
Bay Leaf - 2 each<br />
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<tr><td class="tr-caption" style="text-align: center;">The ingredients, note rice is soaking in cold water</td></tr>
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Soak rice in cold water for 30 minutes. Strain and rinse.<br />
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<tr><td class="tr-caption" style="text-align: center;">Ready to go</td></tr>
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Saute onions and celery until translucent<br />
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Add rice, chicken stock and bay leaf<br />
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<tr><td class="tr-caption" style="text-align: center;">All ingredients added</td></tr>
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Season with Salt and Pepper (preferably white pepper)<br />
Bring to a simmer<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-IbwQGxdh0TA/UfDyTB0gbrI/AAAAAAAABsU/G748TzuUPEk/s1600/IMG_0319.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://1.bp.blogspot.com/-IbwQGxdh0TA/UfDyTB0gbrI/AAAAAAAABsU/G748TzuUPEk/s320/IMG_0319.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready to cover</td></tr>
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Cover and reduce to medium-low heat for 10 minutes<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-iLEh_jZqLrE/UfDyQ9kaRfI/AAAAAAAABsE/QQh-Xi97ru0/s1600/IMG_0320.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://2.bp.blogspot.com/-iLEh_jZqLrE/UfDyQ9kaRfI/AAAAAAAABsE/QQh-Xi97ru0/s320/IMG_0320.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After 10 minutes on medium-low heat</td></tr>
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Remove from heat, let sit covered for 15 minutes<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-3YaLifJyoVs/UfDyRjdBXGI/AAAAAAAABsM/454wrP4bWlg/s1600/IMG_0321.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-3YaLifJyoVs/UfDyRjdBXGI/AAAAAAAABsM/454wrP4bWlg/s320/IMG_0321.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After sitting covered off heat for 15 minutes<br /></td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-lyIlMnus2iI/UfDyUaROoII/AAAAAAAABsc/Msw3BFZCGhg/s1600/IMG_0323.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-lyIlMnus2iI/UfDyUaROoII/AAAAAAAABsc/Msw3BFZCGhg/s320/IMG_0323.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Final product</td></tr>
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kwndershttp://www.blogger.com/profile/03340426295541853988noreply@blogger.com0tag:blogger.com,1999:blog-7865006817588629458.post-48238405435836623982013-07-21T16:30:00.003-04:002013-08-01T05:10:56.212-04:00Roux - Legally Blond to Scandalously Dark<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://3.bp.blogspot.com/-QbhkdADapOA/UfomE2b-i1I/AAAAAAAABvc/nbl8kWvnbJY/s1600/4+stages+of+roux.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="121" src="http://3.bp.blogspot.com/-QbhkdADapOA/UfomE2b-i1I/AAAAAAAABvc/nbl8kWvnbJY/s320/4+stages+of+roux.PNG" width="320" /></a></div>
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Once a pillar of haute cuisine, now with the emphasis on healthy diets roux seems to have fallen out of favor. Yet even today you simply can't achieve the flavor of certain dishes as they were meant to be without using a roux. Sure you can thicken by alternative methods that don't introduce the fat that a roux does. Many that will give you wonderful results. But in certain dishes, Cajun cuisine comes to mind, you will never achieve that authentic flavor without using and mastering a roux.<br />
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Roux:<br />
Never has so simple a recipe been so misunderstood. It is mysterious to many due to the fact that making a roux correctly involves as much a sense of what not to do, as simply following a set recipe. Other than it's ingredients nothing is certain. How long to cook it, how high a temperature to cook it at, whisk or stir, blond or dark, how and when to use the end result are all up for interpretation. The answers to these moments of decision are nothing less than the result of experience. You simply have to work with the medium. Make the attempts, do not be afraid to fail since you invariably will, notice when it works and learn from it when it does not.<br />
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Roux is an art built on technique garnered through practice utilizing only two ingredients, fat and flour. Done properly and used sparingly, roux continues to have a place in culinary tradition today. Above all else making good roux involves a commitment in time and unbending patience.<br />
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The following describes how to make a roux though all its major stages, i.e. blond, medium, brown, dark brown.<br />
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Then there is the unique very dark brown roux used in Cajun dishes. This roux has been called by many different names. I have heard it referred to as a very dark brown roux, a brick or red brick roux. I call it a chocolate roux and will do so in this blog because that is what it looks like to me. Whatever you call it, a Chocolate roux is actually taken beyond any of the other standard roux and is the hardest to keep from burning while it develops. The phrase "Black" roux is a marketing ploy. If you take it to black you've burnt it.<br />
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To help you know if you have made a chocolate roux properly let me try to describe what it should taste like. But remember, it's not meant to be eaten by itself. By itself it is very strong.<br />
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To me it always tastes like strong coffee or dark chocolate. There is a difference between milk chocolate and dark chocolate. Milk chocolate is sweet, while dark chocolate has a bitterness to it. Likewise there is a difference between different levels of roux. My medium and Brown roux are almost sweet, tasting and looking almost identical to homemade creamy peanut butter. My chocolate roux is a completely different animal.<br />
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Another way I describe it is to liken it to strong black coffee. Black coffee is bitter when made normally but quite bitter when made strong. My chocolate roux always has a significant level of bitterness to it. It's certainly not sweet. But it does <u>NOT</u> taste burnt.<br />
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Some people describe the taste of a chocolate roux as very dark but not burnt toast.<br />
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If you do burn it, you should be able to tell without a doubt. It will taste burnt more than bitter. You will see small specks of black as you stir and they will not go away. But be advised, there are different levels of burnt. It is possible to burn it slightly and without tasting it, you may not be aware you burnt it. Just remember that some bitterness is expected, it's supposed to taste that way.<br />
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The goal is to caramelize the roux as it develops. The more your committed to stirring, the more your roux will caramelize, the less chance it will burn. <br />
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Finally, Cajun dishes made with a chocolate roux have a unique flavor. Some people simply don't like it. They go to New Orleans and look forward to authentic Cajun cuisine only to find it's too strong for them. Realize that you can make the same dish with a medium or brown roux. Done with these roux, they will not have near the deep dark taste that you get from a chocolate roux. Experiment with the different levels of roux. Then use the roux you like, not the roux you think your supposed to use.<br />
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Equal parts <u>by weight</u>:<br />
Fat<br />
All Purpose Flour<br />
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Notes:<br />
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<ul style="text-align: left;">
<li><b>Cooking utensil.</b> Preheat your pan thoroughly. The tool you use to make roux in is very important, either use a well seasoned cast iron skillet with high sides or use a good quality Dutch Oven.</li>
<li><b>Choose your fat carefully. </b>Butter and neutral oils (Canola,Peanut or Vegetable) work best. Whole butter is best for a blond or medium roux. When making a brown or dark brown roux, choose <a href="http://saltisyourfriend.com/2013/03/05/all-butters-are-not-created-equal/" title="All Butters Are Not Created Equal">clarified butter</a> over whole butter so there are no milk solids to burn. Cajun roux's are almost exclusively made with all oil due to it's higher smoking point. Heat your fat to it's smoking point and immediately start to carefully add the flour little by little until all flour is incorporated. Immediately reduce heat to medium-low.</li>
<li><b>Always cook roux over medium low to high-low heat.</b> If you try to
rush it, it will burn instead of caramelize. It will still develop color
like it should so it might look right but the flavors will be off.
Depending on how high you cooked it, the flavors could be way off and
give a burnt taste to your entire dish. Exercise patience.</li>
<li><b>Roux shouldn't pour.</b> Roux
won’t pour at any stage. If roux is runny, it’s because the flour/fat ratios
were off from the start.</li>
<li><b>Do not let it smoke. </b>If roux smokes even a little bit, remove from heat while continuing to stir, lower heat before replacing.</li>
<li><b>Black specks on the pan surface that do not go away as you stir (usually after you have stopped stirring for a moment or two). </b>You burnt it, Throw out and start over.</li>
<li><b>ONCE YOU START. DO NOT STOP STIRRING. </b>This is where the commitment in time and patience comes in. Lighter roux's are not a problem, but dark brown and Cajun roux's are a totally different animal. You have to be willing to pay the price to do them correctly. To end up with a chocolate roux that still has a bittersweet deep strong black coffee taste to it is not easy. Most people end up thinking they have made it and stop, not realizing that they only have a medium or dark brown roux. Once they realize that, they try again and end up burning their second attempt.You will know if you burn it bad. But there are different levels of burnt. A great roux becomes great because of caramelization. If your complacent about stirring, the high heat of the roux will cause it to burn slightly without creating major noticeable black specks, and yet your roux will end up more bitter that nutty. I suggest an environment with music, that will last hours without attention, no one else home, no phones of any sort that could ring, cold beer within reach and a cigar off to the side. That's how I do it anyway. </li>
<li><b>To thicken. </b>Add cold roux to hot liquid to avoid lumps. </li>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-xTLP2F2A4es/UewwlcDW9DI/AAAAAAAABpE/RE7Uls0gW6I/s1600/4+stages+of+roux.PNG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="152" src="http://4.bp.blogspot.com/-xTLP2F2A4es/UewwlcDW9DI/AAAAAAAABpE/RE7Uls0gW6I/s400/4+stages+of+roux.PNG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">There are four distinct stages of roux development in classical French cuisine<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-howxCnoHS9k/UewxeOwVANI/AAAAAAAABpY/_FGH3WPATw8/s1600/IMG-20130119-01467.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/-howxCnoHS9k/UewxeOwVANI/AAAAAAAABpY/_FGH3WPATw8/s320/IMG-20130119-01467.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Do not rush, better to take longer than try to go too fast. Once I add the flour to the hot oil, I work at a setting between medium-low to no greater than high-low during the whole process.</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-JV48ZJp-M9M/UewwlZCz8pI/AAAAAAAABpI/kypalLbx9cg/s1600/Blonde+Roux.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-JV48ZJp-M9M/UewwlZCz8pI/AAAAAAAABpI/kypalLbx9cg/s320/Blonde+Roux.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">First stage is a blond roux. Uses include the mother sauce <a href="http://en.wikipedia.org/wiki/B%C3%A9chamel_sauce">Bechamel</a>. Approximately 20 - 30 minutes into cooking over medium-low heat. </td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-f9HQq4c1qXU/UewzTolO6wI/AAAAAAAABqA/c0DoqxqBOUQ/s1600/IMG-20130119-01479.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-f9HQq4c1qXU/UewzTolO6wI/AAAAAAAABqA/c0DoqxqBOUQ/s320/IMG-20130119-01479.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Second stage is a medium roux. Uses include basic brown sauces. Approximately 60+ minutes into cooking over medium-low heat. </td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-JjTBg27GowU/UexAzJ5lkfI/AAAAAAAABq0/gwsKirhGLv0/s1600/IMG_0277.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-JjTBg27GowU/UexAzJ5lkfI/AAAAAAAABq0/gwsKirhGLv0/s320/IMG_0277.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Now were into the third stage, brown. Looks like creamy peanut butter. Approximately two hours into cooking over medium-low heat. I have not yet stopped stirring</td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-chgH2fgB5is/Uew0QtMVLCI/AAAAAAAABqY/mxQ2kxgRY_w/s1600/IMG_0296.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://1.bp.blogspot.com/-chgH2fgB5is/Uew0QtMVLCI/AAAAAAAABqY/mxQ2kxgRY_w/s320/IMG_0296.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dark Brown headed toward a Red or "Brick" roux. Used liberally in Creole dishes. Over two hours now. Still stirring. </td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-P57wB_CtH0A/UexAhbL9WvI/AAAAAAAABqs/2cetvrjx4Zc/s1600/IMG_0300.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-P57wB_CtH0A/UexAhbL9WvI/AAAAAAAABqs/2cetvrjx4Zc/s320/IMG_0300.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beyond a red roux, almost to a Cajun roux. Two and a half hours now. Still stirring.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">BE CAREFUL, If you get it on you it will stick and burn you like napalm.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">When you are almost there, remove from heat and continue stirring, it will continue to darken and have a chance to burn for another fifteen minutes. Used in Cajun dishes. Just over three hours into cooking over medium-low heat. I have not yet stopped stirring</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Cajun roux otherwise known as "Scandalously Dark Roux". I know this takes a long time to make, but the good thing is you can make this and store in a good quality container that has a tight lid. It will keep in the refrigerator indefinitely. When you need some it will be a small amount. You can simply scrap out what you need with a spoon. </td></tr>
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One note on the time it took me to achieve this particular batch of chocolate roux. I have seen many on-line videos and web sites of "famous" chef's going over how to make Cajun roux. And they all say it takes anywhere from fifteen to forty-five minutes.<br />
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In this roux I made for this blog I used half Peanut Oil and half whole butter because I wanted the flavor the butter would impart. I also made what is considered a larger batch. When using butter you MUST work slower at lower temperatures to keep it from burning. And of course larger batches take longer.<br />
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If you make it with all oil, and/or small batches it can be done in a lot less time.<br />
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kwndershttp://www.blogger.com/profile/03340426295541853988noreply@blogger.com0tag:blogger.com,1999:blog-7865006817588629458.post-61772616610327301992013-07-01T22:52:00.000-04:002013-07-08T16:02:21.676-04:00Klobasnek sometimes called Kolache<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption">Klobasnek</td></tr>
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The following is the Wikipedia definition of Klobasnek, it is important to note the distinction between the savory Klobasnek and the typically sweet dessert item known as Kolache. <br />
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<a href="http://en.wikipedia.org/wiki/Klobasnek">http://en.wikipedia.org/wiki/Klobasnek</a> - A klobasnek /ˌkloʊˈbæsnɪk/, pl. klobasniky, is a savory finger food of Czech origin. A klobasnek is often thought to be a variation of the kolache (koláče); however, most Czechs hold the distinction that kolache are only filled with non-meat fillings. Klobasniky are similar in style to a pigs in a blanket or sausage roll but wrapped in kolache dough. Traditionally klobasniky are filled only with sausage, but as their popularity has increased in the United States, combination ingredients such as cheese and peppers have been included alongside the sausage for added flavor.<br />
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So the next time your at Kolache Factory, let them know that they are using the term Kolache incorrectly. Having said that I have to admit that the Kolache Factory makes a damn good product even if they choose to call it by the wrong name. I guess Kolache is a whole lot easier for the American public to say than Klobasnek, marketing...<br />
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In any case I just had to try to make these myself, there so good. It turns out to be fairly easy if not time consuming considering all the different stuffing mixes one can make. T<br />
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he meisen plas can get quite extensive. I spent an entire Saturday evening pulling together six different stuffing mixes. It was worth it, they are awesome. <br />
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So lets start with the dough. As a note, it seems for the above Wikipedia entry that the dough itself is identical to the dough used for Kalache.<br />
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Kalache Dough:<br />
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TWF- 775 grams<br />
Hydration - 62%<br />
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477 g. Half and Half 62%<br />
115 g. Butter + extra soft butter for glazing 15%<br />
2 each Egg Yolks - slightly beaten<br />
114 g. Sugar 15%<br />
775 g. All Purpose Flour 100%<br />
14 g. Non-Diastatic Malt Powder 2%<br />
10.6 g. Instant Yeast 1.4%<br />
11 g. Salt 1.4%<br />
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Scald half and half. Allow to cool to tepid. Add Butter, sugar and slowly add eggs while constantly whipping milk mixture.<br />
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Stir until all are mixed well and butter is melted.<br />
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Add milk mixture to mixer. Add Flour, Malt Powder and Yeast. Mix until just combined. Autolyse 30 minutes. Add Salt, Knead 15-20 minutes in mixer than mix on a board by hand until glossy. Approximately another 15 minutes.<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-rpB0e-fHzEM/UdDbJRCgMWI/AAAAAAAABjs/p5gPyMkcZMA/s1600/IMG_0210.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://2.bp.blogspot.com/-rpB0e-fHzEM/UdDbJRCgMWI/AAAAAAAABjs/p5gPyMkcZMA/s320/IMG_0210.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Just out of mixer</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-kk5JwT6GeCY/UdDbLtXLG4I/AAAAAAAABkE/aEczPb3IlTI/s1600/IMG_0211.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-kk5JwT6GeCY/UdDbLtXLG4I/AAAAAAAABkE/aEczPb3IlTI/s320/IMG_0211.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After about 5 minutes of hand kneading</td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-xLlz7A7JXbQ/UdDbJYfYs1I/AAAAAAAABjo/5PuzZNuw_MY/s1600/IMG_0212.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://1.bp.blogspot.com/-xLlz7A7JXbQ/UdDbJYfYs1I/AAAAAAAABjo/5PuzZNuw_MY/s320/IMG_0212.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After about 10 minutes of hand kneading</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-eM6QphIskl8/UdDbW2cjTuI/AAAAAAAABkM/KyOh1pZYycw/s1600/IMG_0215.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://2.bp.blogspot.com/-eM6QphIskl8/UdDbW2cjTuI/AAAAAAAABkM/KyOh1pZYycw/s320/IMG_0215.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After about 15 minutes of hand kneading</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-Al013HeztvI/UdDbmFoxLhI/AAAAAAAABkU/096esID5eaU/s1600/IMG_0216.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-Al013HeztvI/UdDbmFoxLhI/AAAAAAAABkU/096esID5eaU/s320/IMG_0216.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After about 20 minutes of hand kneading. It's ready now, note it's got a sheen to it.</td></tr>
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Rise to double.<span style="background-color: white;"><span style="font-family: sans-serif; font-size: x-small;"><span style="line-height: 19.1875px;"><br /></span></span></span>
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<tr><td class="tr-caption" style="text-align: center;">Before</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">After</td></tr>
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Scale to 75 g.<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-46UFC6m89f8/UdI7WhxSV4I/AAAAAAAABng/IR9Pv5kS-Ew/s1600/IMG_0224.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-46UFC6m89f8/UdI7WhxSV4I/AAAAAAAABng/IR9Pv5kS-Ew/s320/IMG_0224.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Punch down</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-vJ5KqzsxR3Y/UdI7UyPG1-I/AAAAAAAABnY/o6ARDmzCnP0/s1600/IMG_0225.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-vJ5KqzsxR3Y/UdI7UyPG1-I/AAAAAAAABnY/o6ARDmzCnP0/s320/IMG_0225.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Start to scale</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-xuYftDbHdUs/UdI7cC_4uJI/AAAAAAAABno/nqUtn1Pp8Jc/s1600/IMG_0227.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-xuYftDbHdUs/UdI7cC_4uJI/AAAAAAAABno/nqUtn1Pp8Jc/s320/IMG_0227.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Scaled</td></tr>
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Form into rough rounds<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-LVKfSgW4S54/UdI7cy5591I/AAAAAAAABnw/NLrDmo936S8/s1600/IMG_0230.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/-LVKfSgW4S54/UdI7cy5591I/AAAAAAAABnw/NLrDmo936S8/s320/IMG_0230.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rounds</td></tr>
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Flatten into flat rounds 1/4" thick<br />
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<tr><td class="tr-caption" style="text-align: center;">Ready to fill</td></tr>
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Place stuffing mix of choice in middle<br />
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wrap dough up around mixture and seal bottom.<br />
Place on sheet pan, with parchment paper that has been lightly dusted with semolina flour and brush with whole softened butter.<br />
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<tr><td class="tr-caption" style="text-align: center;">I try to make different shapes to differentiate between the fillings</td></tr>
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Bake at 425<span style="font-family: 'Times New Roman',serif; font-size: 12pt;">° for 15 minutes</span><br />
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kwndershttp://www.blogger.com/profile/03340426295541853988noreply@blogger.com0tag:blogger.com,1999:blog-7865006817588629458.post-61600522212508708202013-02-24T14:33:00.000-05:002013-03-08T12:55:54.941-05:00Provencale Braised Beef Short Ribs<div dir="ltr" style="text-align: left;" trbidi="on">
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It"s February, the dead of winter, early on Saturday. Miserable outside, cold and windy. With nothing better to do, and plenty of time ahead of me, I decided to defrost a wonderful looking set of grass fed beef short ribs that a friend had recently given me. This is not a quick recipe so I plan to spend the whole day in the kitchen. It is the perfect recipe for a cold winter day. Although not complicated, just to prepare the Mise en place takes hours. It's simmered long and slow in veal stock reinforced with vegetables, and then refreshed with fresh vegetables for during the finishing. What results is one of the heartiest meals you can make. You will need a nap after eating this. More importantly, it's cheap. It utilizes one of the lesser cuts of beef and yet results in a drop dead mouth watering meal. Served sliced with mashed potatoes or noodles, a crusty baguette drenched in butter, a glass of dry red wine, and all your efforts will be worthwhile.<br />
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Provencale, a la - a dish including garlic, olive oil, tomatoes and often black olives and prunes.<br />
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NOTE: With the prunes, this dish will end up with a subtle sweetness to it. If that does not appeal to you simply illuminate the prunes.<br />
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Recipe:<br />
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1/4 c. Olive Oil<br />
2-3 lbs of Beef Short Ribs<br />
Salt and Fresh Ground Pepper <br />
All Purpose Flour<br />
4 c. Yellow Onion - 1/2" Dice<br />
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2 c. Celery - 1/2 Dice<br />
2 c. Carrots- 1/2" Dice<br />
1 Head of Garlic - Each clove cut in half lengthwise<br />
2 c. Leeks - White Part Only - 1/2" Dice <br />
3 oz. Tomato Paste<br />
2 Tb Dijon Mustard <br />
Dried Spices: Equal parts - Use less than you think you need- a pinch each<br />
Thyme, Basil, Oregano, Rosemary<br />
Bay leaf - 2 each<br />
2 c. Dry Red Wine - Cabernet Savignoin <br />
7 oz Diced Tomato with juice <br />
Maggie - 1 Tsp <br />
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1 Quart-'ish Veal Stock - This is a non-negotiable ingredient<br />
1/4 c. Nicoise or Kalamata Olives - Pitted - halved<br />
5 oz. Dried Prunes<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-FZo3woNSnas/USktz19D1vI/AAAAAAAABck/Pjk2nTz7TTY/s1600/IMG-20130223-01605.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-FZo3woNSnas/USktz19D1vI/AAAAAAAABck/Pjk2nTz7TTY/s320/IMG-20130223-01605.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mise en place </td></tr>
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*I told you this was not a recipe that was quick or for the feint of heart<br />
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Separate Ribs onto Single Ribs - rinse under cold water - pat dry<br />
Liberally add Salt and Fresh Ground Pepper to meat<br />
Dredge lightly in flour - your just using the flour to further dry off the meat <br />
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Now you need a Dutch Oven. It don't have to be Le Creuset at hundreds of dollars each, just as good as you can afford and at least 5 1/2 quarts. - Again this is a non-negotiable item for this recipe<br />
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Bring the Dutch Oven to temp slowly, starting out on low heat and progressively increase it to medium high. This should take about a half and hour. When it's to temp..<br />
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Brown the meat on all sides on as I said medium high heat. Don't rush it, you want the meat brown on all sides without burning it or the oil.<br />
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Remove the meat to the side. Wipe out the Dutch Oven with paper towels, add fresh Olive Oil<br />
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Add HALF OF THE - Carrots, Celery and Onions, saute until Onions are translucent<br />
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Add HALF OF THE Leeks and Garlic - saute until all starts to brown<br />
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Reserve the remaining vegies<br />
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Add mustard and tomato paste, saute until paste starts to caramelize (about 5 minutes stirring constantly)<br />
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Deglaze with Red Wine - reduce by 1/3<br />
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Add Spices, Bay Leaf, Maggie, Diced Tomatoes with Juice, add 1 Quart of Veal Stock - mix - add Meat<br />
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Bring to a boil and IMMEDIATELY turn down to the point where it's just barely simmering. Set Timer to 3 hours - Once you are SURE you have established a just barely simmering state, place the cover the Dutch Oven with the lid leaving a space for steam to escape.<br />
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Simmer until meat is just about falling off bone adding Veal Stock as necessary - this can take a very long time depending on how fast or slow your simmer is - Today mine took nearly 5 hours - DO NOT LET IT BOIL<br />
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When proper meat tenderness is attained (Meat all but falling off bone) GENTLY remove meat to the side. Strain sauce. Place sauce and meat in a container that will fit in your refrigerator. Let sit overnight. This will allow the flavors to marry more, but more importantly will allow the grease released by the meat to solidify on top. Then the next day you can easily remove it.<br />
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The next day, after removing the grease<br />
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Reheat sauce and meat. Last night I got tired of tending this so I took it off a little before it was tender enough. It has still gone nearly five hours. So I removed the meat, strained the sauce, and put the meat and sauce into a bowl and into the refrigerator overnight. The picture above is the next morning after removing what fat I could. So I started off exactly the same as yesterday, sauteing my mirepoix which I luckily had plenty of, adding a touch of tomato paste, caramelizing that, and deglazing with more Dry Red Wine. To that I added more veal stock and then the meat went back in. So as you can now tell I have deviated from the original recipe, but such is what cooking is all about.<br />
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I let this simmer another two hours, removed the meat and strained the sauce again. Prepared the olives and dried prunes, and got a little more diced tomatoes and another batch of fresh vegetables ready.<br />
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The sauce should be thick enough to coat a spoon at this point.<br />
Add the sauce back to the Dutch Oven, bring to a simmer again<br />
Separately saute remaining vegetables until onions are translucent add the olives, prunes and tomato Saute until heated, add them to sauce and meat.<br />
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Simmer until you can easily poke a fork into the meat. Remove the meat. Let it stand for 15 minutes. Do not let the sauce boil.<br />
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Taste sauce...does it need more salt or pepper? A dash more of Maggie possibly? You could still add more of your spices but if you would want to at this point fresh would be the best choice as dried spices only release their true flavor over a long time, whereas fresh ones release their flavors quickly and turn bitter with long cooking. I added fresh thyme at the end for 15 minutes or so.<br />
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When your happy with the flavor - Your done - As I said in the beginning - Served sliced with mashed potatoes or noodles, a crusty baguette drenched in
butter, a glass of dry red wine, and all your efforts will be
worthwhile. enjoy!<br />
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kwndershttp://www.blogger.com/profile/03340426295541853988noreply@blogger.com0tag:blogger.com,1999:blog-7865006817588629458.post-35628282248486044282012-12-28T01:30:00.000-05:002014-10-19T17:39:45.720-04:00New York Style Pizza dough<div dir="ltr" style="text-align: left;" trbidi="on">
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Let me begin by saying that this particular blog is not only about the crust, it's ALL about the crust. For my research thus far I have not cared one iota about the toppings. In fact during my crust recipe development I have sought to create a New York Style Pepperoni Pizza and have bought only the cheapest mozzarella and pepperoni possible because my endeavor at this point is only about the crust.<br />
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And this is not about Neapolitan Pizza Crust, that is a whole different animal. This is about greasy, fold in half, pizza like you get on the streets of New York. <br />
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NOTE on Neopolitan Pizza.- There is a recomendation online by a renowned "Neopolitan" pizza maker to cut the locking lever on your oven door to be able to use the high temp of your oven's cleaning cycle to make Neopolitan pizzas. DO NOT do this. I do not think it is dangerous, it might even work, but it just seems a bit extreme to me.<br />
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Having made that level set...we need to make another one. This one will be hard for some to swallow, NO RECIPE WORKS IN AND OF ITSELF. There I said it. This is the long held secret of all great culinary
authors and their publishers. This is what they don't want you to know. They want you to think that all you need to do is follow the recipe and you will be an award winning chef. Nonsense.<br />
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OK, yeah there are simple recipes that you can follow and end up with what you expected. But what I am referring to are those recipes that no matter how hard we try, we simply can't seem to duplicate what the author intended. Those recipe books with beautiful pictures of dishes that simply make your mouth water.<br />
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Recipes of baked goods and breads are especially hard to duplicate. The belief that you
can "follow" a recipe and come out with "EXACTLY" what the picture looks like is naive. To think that if I just measure more accurately, or if I just follow the recipe more accurately I will end up with what I see in the picture is bullshit. Recipes aren't maps that lead you to a particular destination. What they are is one persons attempt to document the road they traveled. And trust me when I say, the road you are trying to navigate in your kitchen, is in a whole different country than the one they were on in theirs. Recipes will get you "close" to where they ended up. Nothing more. They are simply a starting point. The sooner fledgling SERIOUS cooks realize this the better. You HAVE to do the research yourself to get anywhere near those pictures.<br />
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This notion of recipes as being finite is the great fallacy. Cook books are sold on the premise that recipes are a "given" and that you don't have to do any thinking. Great food is made by people who think, people who take notice, people who touch their ingredients with their hands...Oh my God, yes with your bare hands touch your food...you might want to wash them first. Great food is made by people who pay attention to their medium, their environment and their tools. Great food is made by people who are aware of how everything is interacting, people who want to know how to make it better next time. And most of all...great food is made by people who are willing to try again.<br />
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If you just want to just follow a recipe on a Sunday afternoon than fine, there is room for those types of cooks, there are plenty of recipes out there for that, and you will enjoy your results. Most importantly you will have fun. But I am not up at 1:30am writing for you. I'm writing for the ones who fall asleep thinking about...food.<br />
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If you want to make food like real authentic New York Style Pizza.... the kind like you had when you were actually in Brooklyn or Times Square or Queens when you were young, and you want to do this in your own kitchen with ingredients you can find, and with your oven, well then you are going to have to spend some time trying. It won't happen on your first attempt. Trust me.<br />
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What most people want to ignore is that most published recipes, especially recipes written by culinary professionals, the kind with those beautiful pictures that you never can seem to duplicate, took hours and hours of research, not to mention multiple attempts to get it "just right". At least those written by the good ones did.<br />
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The problem is that as we try to follow those recipes we may or may not have the exact ingredients in the exact measurements, in the exact environment, with the exact tools as the originator. These variables MATTER. They make a difference in the end product. <br />
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The internet is full recipes for authentic New York Style Pizza crust. I am sure some of them are even good. To be honest, I started this particular recipe development based on a recipe I found online. Actually based on a conglomerate of recipes I found online. I have since as always, modified it to work for me, in my home, with my oven. I firmly believe that for the serious cook, recipes found online need to be a starting point and the fun is in the use of someone's hard work as a foundation to create something unique to yourself based on your own hard work.<br />
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Hence the phrase; "Standing on the shoulders of giants". Google it, I just did and the Wikipedia site's description of the history of the phrase is fascinating.<br />
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One last thing...to make matters worse, recipes are only half the battle. This sucks even worse - Technique MATTERS. In any recipe at LEAST half of your end result will depend on how you manipulated your medium. How you handle, process, manipulate the food MATTERS. It is only as simple and as complicated as that. Understand this and you will be well on your way to being someone who can walk into a kitchen and create wonderful dishes with just what you find there.<br />
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Making a New York Style Pizza crust, the way I remember it from my days living in New York, is the poster child for everything I've said so far. Pizza dough is finicky, for that matter, all dough seems to me to be very finicky. In my experience unless you do it for a living every day, baking is one of the hardest things to do well. Slight variations result in drastic variations in your results. This is a simple recipe, yet what you end up with will vary greatly depending on...so many things.<br />
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You will need to be willing to take my recipe and try it...then you will need to be willing to "play" with it, i.e. add a little more/less water, try a little more/less oil, try a little more/less yeast. These attempts at varying the ingredients will serve to familiarize you with your medium, your tools and absolutely most importantly your technique.<br />
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I believe in this recipe, I believe it will get you close on the 5th or 6th try, LOL. This recipe is a very good starting point, you should actually not have to manipulate much other than the water to adjust to your environment. I took a lot of time to get the other ingredient percentages just right.<br />
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It's a simple recipe so there isn't a lot of variation to the recipe one can do. I initially manipulated the ratio of water/oil/yeast to flour with each attempt just to make sure that the end resulting bakers percent of each ingredient in my final recipe was optimum. After about 12 attempts I now have what I think is a very viable recipe.<br />
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But be aware that water is a constant variable. It will be "slightly different every time. I suggest using exactly the amount of water I call for initially, and then with each subsequent attempt, add or subtract a little water and see what it does, i.e. how does the dough handle when "wetter/dryer", how is your end product effected by these changes in the amount of water used. Be very aware of how the dough "feels" when doing this. It is your memory of how the dough feels that will allow you to know when the dough is "just right" Then decide for yourself how much water to use, how "sticky" the dough should be when you remove it from the mixer and begin to hand knead it.<br />
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It goes without saying that those 12 attempts also helped me in refining my technique, so don't forget about that. You have to give yourself time to get used to "how to manipulate your medium", i.e. how to get a feel for the proper dough consistency, based on your previous attempts, how to form the pie....there are numerous internet sources for a starting point for this, use them, I did. It takes practice to form the pie. It takes practice to know how wet the dough needs to be when it's done in the mixer. At that point it still seems very wet. It needs to be. Resist the temptation to add more flour. All the videos I watched showed dough that wasn't sticky at all when coming out of the mixer. I tried that. My crust ended up "bread" like. What you want is a cross between bread and cracker. A bread foundation with cracker like puffs that are still soft to the touch. When I fold the pizza, I want it to <b><u><i>all but</i></u></b> crack along the fold.<br />
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It will get dryer in the process. It takes practice to know how much gluten development the dough needs to exhibit during the making to result in a dough that is elastic enough to stretch properly without it tearing. It takes practice to know how long to let the final dough ball rise to 1 1/2 and know for a certainty that it's ready to make a pie. It takes practice to get the pie onto and then off of the peel and into your oven with all it's toppings intact. It takes practice to do this all properly. If your not willing to practice, then...<br />
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Well then just have fun with it and enjoy whatever you end up with. But if you want a predetermined repeatable product, practice. <br />
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You will need the following tools:<br />
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<li>A Peel - I got a simple wooden handled stainless steel 16" job - It is not too big, I wouldn't want anything smaller, and it works great.</li>
<ul>
<li>I just found this...and instantly ordered it: <a href="http://www.superpeel.com/">http://www.superpeel.com/</a></li>
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<li>As big a pizza stone as will fit in your oven</li>
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Online resources for "Stretching" the dough:<br />
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<li><a href="http://www.blogger.com/goog_1627194293"> http://www.youtube.com/watch?v=VN2pkdDfrJ8</a></li>
<li><a href="http://www.blogger.com/goog_1627194293"> http://www.youtube.com/watch?v=C2C6v9mGuR0</a></li>
<li><a href="http://www.blogger.com/goog_1627194293">http://www.youtube.com/watch?v=SjYqw1CLZsA</a></li>
<li><a href="http://www.youtube.com/watch?v=dW2MOptqsz4">http://www.youtube.com/watch?v=dW2MOptqsz4</a></li>
<li>OK, this is the best one, I just found it. The guy on this video uses the SuperPeel. It's simple, straightforward and it's how I am going to start loading my pizza from now on, go to this link. The only thing that I pay attention to on this is the video that shows the guy stretching and loading his pizza, simply outstanding: <a href="http://www.breadcetera.com/?p=65">http://www.breadcetera.com/?p=65</a></li>
</ul>
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The Recipe:<br />
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Makes one 13" Pizza<br />
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<span style="font-family: 'Times New Roman',serif; font-size: 12pt;">*</span>All ingredient Baker Percents listed in recipe are based on Total Weight of Flour <br />
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<span style="font-family: 'Times New Roman',serif; font-size: 12pt;">TWF - 400 grams</span><br />
<span style="font-family: 'Times New Roman',serif; font-size: 12pt;">
Hydration - 60%</span><br />
<span style="font-family: 'Times New Roman',serif; font-size: 12pt;"><br /></span>
Water - <span style="font-family: 'Times New Roman',serif; font-size: 12pt;">100</span><span style="font-family: 'Times New Roman',serif; font-size: 12pt;">° - 240g. - 60% </span><br />
<span style="font-family: 'Times New Roman', serif; font-size: 16px;">Instant Yeast - 2.4g. - .6%</span><br />
Flour - King Arthur Sir Lancelot* - 400g. - 100%<br />
Salt - 11g. - 2.8%<br />
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<li>Add to Mixer</li>
<ul>
<li>Water, Flour, and Yeast</li>
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<li>Mix on low until just combined</li>
<li>Autolyse 30 minutes - see previous post </li>
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<a href="http://kdwonders.blogspot.com/2012/02/bagels.html">http://kdwonders.blogspot.com/2012/02/bagels.html</a><br />
</ul>
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*Note: The brand of flour for this recipe is non-negotiable, it must be King Arthur Sir Lancelot<br />
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<ul style="text-align: left;">
<li>Knead in mixer for 10ish minutes until smooth and silky. Will be tacky.</li>
</ul>
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Place into a lightly oiled bowl and refrigerate 2 hours. Remove and envelope "slap and fold" a few times rotating the fold 90<span style="font-family: Times New Roman, serif;">° after each. Return to refrigerator. In 2 more hours repeat. After that return to refrigerator overnight. </span><br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-vIFTwPdZ8_4/UPCaq9CWzVI/AAAAAAAABP0/CEnnlW_8yLk/s1600/IMG-20130105-01413.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-vIFTwPdZ8_4/UPCaq9CWzVI/AAAAAAAABP0/CEnnlW_8yLk/s320/IMG-20130105-01413.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It is this sticky, and I do not add any more flour to my hands than I absolutely have to</td></tr>
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<a href="http://4.bp.blogspot.com/-Od1aO-sFfJI/UPCatlaasTI/AAAAAAAABP8/jZ0K1kwLo6A/s1600/IMG-20130105-01412.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-Od1aO-sFfJI/UPCatlaasTI/AAAAAAAABP8/jZ0K1kwLo6A/s320/IMG-20130105-01412.jpg" height="240" width="320" /></a></div>
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<a href="http://4.bp.blogspot.com/-NfS9bQ4E7HI/UPCbTUzHkhI/AAAAAAAABQE/1FSQHixLi_g/s1600/IMG-20130105-01416.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-NfS9bQ4E7HI/UPCbTUzHkhI/AAAAAAAABQE/1FSQHixLi_g/s320/IMG-20130105-01416.jpg" height="240" width="320" /></a></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-n5MB0DMX-f4/UPCbW_TUGwI/AAAAAAAABQM/fSvbucSIJKg/s1600/IMG-20130105-01417.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-n5MB0DMX-f4/UPCbW_TUGwI/AAAAAAAABQM/fSvbucSIJKg/s320/IMG-20130105-01417.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The more you knead and stretch it by hand the more the dough becomes more silky and smooth</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-1BZSpkzWBCs/UPCbcAzUSwI/AAAAAAAABQU/WQp5_4rQHdA/s1600/IMG-20130105-01418.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-1BZSpkzWBCs/UPCbcAzUSwI/AAAAAAAABQU/WQp5_4rQHdA/s320/IMG-20130105-01418.jpg" height="240" width="320" /></a></td></tr>
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This is after spinning it around to stretch it </td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-TSonjJuwMdA/UPCblhpTy-I/AAAAAAAABQc/mAAcX4KBfDE/s1600/IMG-20130105-01419.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-TSonjJuwMdA/UPCblhpTy-I/AAAAAAAABQc/mAAcX4KBfDE/s320/IMG-20130105-01419.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is after 10 full minuets of stretching</td></tr>
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<a href="http://4.bp.blogspot.com/-NfS9bQ4E7HI/UPCbTUzHkhI/AAAAAAAABQE/1FSQHixLi_g/s1600/IMG-20130105-01416.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://4.bp.blogspot.com/-NfS9bQ4E7HI/UPCbTUzHkhI/AAAAAAAABQE/1FSQHixLi_g/s320/IMG-20130105-01416.jpg" height="240" width="320" /></a></div>
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The next day, shape dough into a round. At this point you can either rise the dough or put the dough back into the refrigerator until you are ready to make pizza. Up to three days.<br />
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<a href="http://3.bp.blogspot.com/-NoPzZAx6rHA/UPCboTB3hjI/AAAAAAAABQk/lRPM8yghSyE/s1600/IMG-20130105-01422.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-NoPzZAx6rHA/UPCboTB3hjI/AAAAAAAABQk/lRPM8yghSyE/s320/IMG-20130105-01422.jpg" height="240" width="320" /></a></div>
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<a href="http://1.bp.blogspot.com/-hQtYERFwuZA/UPCbq96SOwI/AAAAAAAABQs/1CH0K2bWINE/s1600/IMG-20130105-01423.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-hQtYERFwuZA/UPCbq96SOwI/AAAAAAAABQs/1CH0K2bWINE/s320/IMG-20130105-01423.jpg" height="240" width="320" /></a></div>
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When ready:<br />
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Set Pizza Stone on a rack in the lowest position in the oven. Preheat oven with stone to as high a temp as you can. I can go to 550<span style="font-family: 'Times New Roman', serif; font-size: 16.363636016845703px;">°</span>. I do this for one hour.<br />
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Rise dough round by 1 1/2. DO NOT GO BEYOND THIS<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-m_TJKps5iuw/UN0x6ymxyGI/AAAAAAAABDM/sv-8ROtpKzY/s1600/IMG-20121224-01353.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-m_TJKps5iuw/UN0x6ymxyGI/AAAAAAAABDM/sv-8ROtpKzY/s320/IMG-20121224-01353.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Just formed, placed in gallon zip lock sprayed with Pam spray</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-y5m_XN-J6go/UN0yRPJTZtI/AAAAAAAABDU/ggm7d0kKQ0o/s1600/IMG-20121224-01355.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-y5m_XN-J6go/UN0yRPJTZtI/AAAAAAAABDU/ggm7d0kKQ0o/s320/IMG-20121224-01355.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Almost finishing rising to 1 1/2</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-guGRRmLDp8I/UN0yq9LtY8I/AAAAAAAABDc/UsCvCipfvII/s1600/IMG-20121222-01320.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-guGRRmLDp8I/UN0yq9LtY8I/AAAAAAAABDc/UsCvCipfvII/s320/IMG-20121222-01320.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready to stretch</td></tr>
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Stretch dough and create "Pie"<br />
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<a href="http://2.bp.blogspot.com/-Gv75Eeo8Lv8/UPCdVnalPoI/AAAAAAAABRg/dohxG-9ENVo/s1600/IMG-20130105-01426.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-Gv75Eeo8Lv8/UPCdVnalPoI/AAAAAAAABRg/dohxG-9ENVo/s320/IMG-20130105-01426.jpg" height="240" width="320" /></a></div>
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<a href="http://3.bp.blogspot.com/-BzdRDpLP2RE/UPCdX_BhLvI/AAAAAAAABRo/a_6a5mYXiaU/s1600/IMG-20130105-01427.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-BzdRDpLP2RE/UPCdX_BhLvI/AAAAAAAABRo/a_6a5mYXiaU/s320/IMG-20130105-01427.jpg" height="240" width="320" /></a></div>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-gMs8Qndf4b8/UPCdbxbpFSI/AAAAAAAABRw/xFB_33YLhSQ/s1600/IMG-20130105-01428.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-gMs8Qndf4b8/UPCdbxbpFSI/AAAAAAAABRw/xFB_33YLhSQ/s320/IMG-20130105-01428.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">"Punching Out"</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Hand Stretching</td></tr>
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Dust peel with corn meal or it will stick to your stone<br />
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<tr><td class="tr-caption" style="text-align: center;">Ready to go on to SuperPeel</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">On SuperPeel</td></tr>
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Top as desired<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-rFO4EOdt2L4/UPCfJ7w21-I/AAAAAAAABTs/gtJIs4slPEQ/s1600/IMG-20130105-01438.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-rFO4EOdt2L4/UPCfJ7w21-I/AAAAAAAABTs/gtJIs4slPEQ/s320/IMG-20130105-01438.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yes, it's crawfish tails</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-YLsW7BRX5aA/UPCfJmwfXrI/AAAAAAAABTo/En8gONeZ2PU/s1600/IMG-20130105-01439.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-YLsW7BRX5aA/UPCfJmwfXrI/AAAAAAAABTo/En8gONeZ2PU/s320/IMG-20130105-01439.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Who says crawfish and pepperoni doesn't go together</td></tr>
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Transfer to preheated pizza stone inside oven using the SuperPeel. Do not remove stone to do this. Do not pull out shelf either. Do this as quickly as possible so as not to release more heat from oven than is necessary.<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-HhPAO1MdqAk/UPChxzaDrQI/AAAAAAAABVY/0BRMQHd86I8/s1600/photo4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-HhPAO1MdqAk/UPChxzaDrQI/AAAAAAAABVY/0BRMQHd86I8/s320/photo4.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The SuperPeel cloth works like a conveyor belt and works well in this confined space. NOTE I have the oven mitt on the wrong hand!</td></tr>
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Cook at as high a temp as your oven is possible of producing without alteration<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-QfZ9VgA7EJg/UN007my081I/AAAAAAAABEs/Q-uV2J4eC0E/s1600/IMG-20121222-01335.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-QfZ9VgA7EJg/UN007my081I/AAAAAAAABEs/Q-uV2J4eC0E/s320/IMG-20121222-01335.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Look at that "Puff"</td></tr>
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I can get my oven to a solid 550<span style="font-family: 'Times New Roman',serif; font-size: 12pt;">° - and get my pizza onto the stone in less than 10 seconds maintaining 500</span><span style="font-family: 'Times New Roman',serif; font-size: 12pt;">° after the door is closed.</span><br />
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<span style="font-family: 'Times New Roman',serif; font-size: 12pt;">Some of my results:</span><br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-J8BEnlm-vyw/UN01QeBzNWI/AAAAAAAABE8/gkNK9ZMDVMQ/s1600/IMG-20121224-01361.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-J8BEnlm-vyw/UN01QeBzNWI/AAAAAAAABE8/gkNK9ZMDVMQ/s320/IMG-20121224-01361.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Good crust, but the topping shifted as I tried to get the pie off the conventional stainless steel peel. You will not have this problem with the SuperPeel</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-ANrCLYxhryA/UN01KDOKgGI/AAAAAAAABE0/sRA6WoeRFkM/s1600/IMG-20121224-01360.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-ANrCLYxhryA/UN01KDOKgGI/AAAAAAAABE0/sRA6WoeRFkM/s320/IMG-20121224-01360.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nice air pockets</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-MeBBOmPxZWY/UPCjADx--BI/AAAAAAAABVk/xVA3ABEMfDg/s1600/IMG-20130105-01451.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-MeBBOmPxZWY/UPCjADx--BI/AAAAAAAABVk/xVA3ABEMfDg/s320/IMG-20130105-01451.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Better air pockets on a later attempt</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-QSLs219gIVI/UPCjHJeI5vI/AAAAAAAABWQ/wyXLyipPr-w/s1600/IMG-20130105-01452.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-QSLs219gIVI/UPCjHJeI5vI/AAAAAAAABWQ/wyXLyipPr-w/s320/IMG-20130105-01452.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It's all about the air pockets</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-c2Vj9f_mFKQ/UPCjKNvq5PI/AAAAAAAABWY/NZJ4AGb34_0/s1600/IMG-20130105-01450.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-c2Vj9f_mFKQ/UPCjKNvq5PI/AAAAAAAABWY/NZJ4AGb34_0/s320/IMG-20130105-01450.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crayfish and pepperoni, I wonder if you can get this in New Orleans</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-pgWqEulMphE/UPCjOTFn2cI/AAAAAAAABWg/-dsyTTchrxg/s1600/IMG-20130105-01448.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-pgWqEulMphE/UPCjOTFn2cI/AAAAAAAABWg/-dsyTTchrxg/s320/IMG-20130105-01448.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Not a bad crust if you ask me, not perfect but getting there</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-xz4Y1y7TZ_M/UPCjPyz6NLI/AAAAAAAABWo/CkqkzzYbcLI/s1600/IMG-20130105-01447.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-xz4Y1y7TZ_M/UPCjPyz6NLI/AAAAAAAABWo/CkqkzzYbcLI/s320/IMG-20130105-01447.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Not a great picture of the bottom</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-aLXt69oAmTA/UPCjbLhrgiI/AAAAAAAABWw/IHQUibMg0fE/s1600/IMG-20130105-01443.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-aLXt69oAmTA/UPCjbLhrgiI/AAAAAAAABWw/IHQUibMg0fE/s320/IMG-20130105-01443.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Certainly enough yeast, next time might reduce yeast to see what happens...you don't know until you try</td></tr>
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kwndershttp://www.blogger.com/profile/03340426295541853988noreply@blogger.com0tag:blogger.com,1999:blog-7865006817588629458.post-17413907539538569952012-12-27T22:11:00.000-05:002012-12-31T11:15:54.832-05:00Top Ten must have garden equipment<div dir="ltr" style="text-align: left;" trbidi="on">
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I get frustrated when looking for a garden tools. Typically when I want a
particular tool. I search for reviews on that type of product. What I
find are reviews that are obviously nothing more than marketing ploys.
They always want to steer you towards a purchase of the product of
their choice, instead of actually an unbiased review of all the choices
the consumer has for that type of product. So below I list products that
I not only recommend as necessary for the serious gardener, but have
also actually purchased and tested myself. I have no relationship
with the manufacturers of these products and receive no compensation
for their endorsement.<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-8fybDjj5IEs/T8JZJ7lynFI/AAAAAAAABAo/qGLLQXSqKgI/s1600/IMG-20120506-00552.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-8fybDjj5IEs/T8JZJ7lynFI/AAAAAAAABAo/qGLLQXSqKgI/s320/IMG-20120506-00552.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The best Tomato Cages on the Market. "Texas Tomato Cage"<br />
<a href="http://www.tomatocage.com/index.html">http://www.tomatocage.com/index.html</a></td></tr>
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<a href="http://1.bp.blogspot.com/-R_EovwPPuis/UN44v3iEYyI/AAAAAAAABFs/qDckIxjJz4k/s1600/Tom+Cages1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-R_EovwPPuis/UN44v3iEYyI/AAAAAAAABFs/qDckIxjJz4k/s320/Tom+Cages1.jpg" width="320" /></a></div>
<br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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The absolute, with out question, undeniably best tomato cage is the one
pictured above. It is solid, collapsible, and simply the only tomato
cage that is worth purchasing. They are made by a family run business in
Texas, only available over the internet and worth every penny they
cost.They are not cheap.<br />
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Another must have product I just found is this tripod sprinkler;<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-yc1u1Us7QJc/T6cymIMlgwI/AAAAAAAAA-4/_DiXotrReZs/s1600/IMG-20120506-00571.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-yc1u1Us7QJc/T6cymIMlgwI/AAAAAAAAA-4/_DiXotrReZs/s320/IMG-20120506-00571.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.tripodsprinklers.com/sd400.html">http://www.tripodsprinklers.com/sd400.html</a></td></tr>
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<a href="http://4.bp.blogspot.com/-CYU6S-A-2zM/UN45La9VkfI/AAAAAAAABF0/rSbra5NcWq4/s1600/Sprinkler1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-CYU6S-A-2zM/UN45La9VkfI/AAAAAAAABF0/rSbra5NcWq4/s320/Sprinkler1.jpg" width="320" /></a></div>
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<a href="http://2.bp.blogspot.com/-a-3RGdh0wiU/UN45PHJ0aTI/AAAAAAAABF8/9hj9HQYdu0E/s1600/Sprinkler.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-a-3RGdh0wiU/UN45PHJ0aTI/AAAAAAAABF8/9hj9HQYdu0E/s320/Sprinkler.jpg" width="320" /></a></div>
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I have gone through numerous sprinklers. They all suck. I need the tripod type to get up above my plants, and have spent a tremendous amount of time searching for a simple, reliable and most of all solid tripod sprinkler, and I can tell you they ALL SUCK, except this one. It is industrial, reliable and yes pricey. <br />
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And still another must have, this one is my baby, I purchased it last spring and I can't imagine not having it;<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-7YwovaHkeeg/T6c0H_auGjI/AAAAAAAAA_A/jl8OnjZz7bI/s1600/IMG-20120506-00568.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-7YwovaHkeeg/T6c0H_auGjI/AAAAAAAAA_A/jl8OnjZz7bI/s320/IMG-20120506-00568.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="text-align: start;">Davis Instruments Vantage Vue</span><span style="font-family: Verdana; font-size: x-small; text-align: start;"> </span><span style="text-align: start;">Wireless Weather Station</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-VdEa5_gRyUU/T6c0KqHiMtI/AAAAAAAAA_I/5RfHyEiQibU/s1600/IMG-20120506-00569.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://1.bp.blogspot.com/-VdEa5_gRyUU/T6c0KqHiMtI/AAAAAAAAA_I/5RfHyEiQibU/s320/IMG-20120506-00569.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.davis.com/">http://www.davis.com</a></td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-0LmxwdJupLY/UN45mylKbbI/AAAAAAAABGE/67kaGYzjGzg/s1600/Weather.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-0LmxwdJupLY/UN45mylKbbI/AAAAAAAABGE/67kaGYzjGzg/s320/Weather.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Receiver</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-Q_XQ4To_DuQ/T6c0P2KCT8I/AAAAAAAAA_Q/xHnGLXuKdew/s1600/IMG-20120506-00570.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-Q_XQ4To_DuQ/T6c0P2KCT8I/AAAAAAAAA_Q/xHnGLXuKdew/s320/IMG-20120506-00570.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The transmitter weather station<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-hPfvig3Uh_w/UN0F54aNM2I/AAAAAAAABBI/mNiVg2ovVrU/s1600/100_1408.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="http://4.bp.blogspot.com/-hPfvig3Uh_w/UN0F54aNM2I/AAAAAAAABBI/mNiVg2ovVrU/s320/100_1408.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tiller, must have for a real garden</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-Y9jCRN2VkVg/UN0GQhzZH4I/AAAAAAAABBU/gETZFuJWEVQ/s1600/100_1410.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="http://3.bp.blogspot.com/-Y9jCRN2VkVg/UN0GQhzZH4I/AAAAAAAABBU/gETZFuJWEVQ/s320/100_1410.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Reverse rotation, 60" </td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-TrVE5fFU1Ds/UN46_dvU7iI/AAAAAAAABGs/_Pv9LrD3fxo/s1600/Tractor.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-TrVE5fFU1Ds/UN46_dvU7iI/AAAAAAAABGs/_Pv9LrD3fxo/s320/Tractor.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">John Deere 2320 with 60 gal. sprayer<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-HK7oXjYXSRo/UN47IXH8teI/AAAAAAAABG0/SPFNVzt43zc/s1600/Tractor1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-HK7oXjYXSRo/UN47IXH8teI/AAAAAAAABG0/SPFNVzt43zc/s320/Tractor1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Indispensable</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-nDLKZJIqi1E/UN48bPD1nxI/AAAAAAAABHc/35H9q_mC1Qw/s1600/Hustler1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/-nDLKZJIqi1E/UN48bPD1nxI/AAAAAAAABHc/35H9q_mC1Qw/s320/Hustler1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hustler SuperZ with garden Cart</td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-1HaNrjC_P30/UN48fM06a2I/AAAAAAAABHk/e1HVHsx44Gw/s1600/Hustler2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-1HaNrjC_P30/UN48fM06a2I/AAAAAAAABHk/e1HVHsx44Gw/s320/Hustler2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is actually my work horse. Hustler SuperZ with cart. Use it every time I am in the Garden</td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-iQPXxN2ISKI/UN49XLEYfQI/AAAAAAAABHw/W9kgRcecpQ8/s1600/Handtools1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-iQPXxN2ISKI/UN49XLEYfQI/AAAAAAAABHw/W9kgRcecpQ8/s320/Handtools1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hand tools, Shovel, Garden Weasel, Yard Rack, and Duel Bladed Garden Hoes</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-uYyZie5tHt8/UN5DiTBwqnI/AAAAAAAABLc/06hj-VcA4XE/s1600/Handtools.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-uYyZie5tHt8/UN5DiTBwqnI/AAAAAAAABLc/06hj-VcA4XE/s320/Handtools.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is what I use mostly, the only thing missing is my garden fork. </td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-cawcupQLw8k/UN4-LDV_SII/AAAAAAAABIY/q96wgpvQMaA/s1600/Cultivators.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-cawcupQLw8k/UN4-LDV_SII/AAAAAAAABIY/q96wgpvQMaA/s320/Cultivators.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">99% of all my weeding is done with these three hoes.<br />
<a href="http://www.dualbladehoe.com/">http://www.dualbladehoe.com/</a></td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-1wQ_57d8qoA/UN0KCIKCvkI/AAAAAAAABCk/mMcBVjUFBdo/s1600/a20792913283cf7b64fa7f_m.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-1wQ_57d8qoA/UN0KCIKCvkI/AAAAAAAABCk/mMcBVjUFBdo/s1600/a20792913283cf7b64fa7f_m.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">For the remaining weeds I use this - Hand cultivator<br />
<a href="http://www.redpigtools.com/servlet/the-47/made-in-USA%2C-cultivator%2Cheavy/Detail">http://www.redpigtools.com/servlet/the-47/made-in-USA%2C-cultivator%2Cheavy/Detail</a></td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-_Z7eASENBGE/UN4_Gb_0WhI/AAAAAAAABJA/Ne3FI68oPlw/s1600/Insect+Cover1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-_Z7eASENBGE/UN4_Gb_0WhI/AAAAAAAABJA/Ne3FI68oPlw/s320/Insect+Cover1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Insect covers over watermelon seedlings just planted. </td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-K06zK3tOJLw/UN4_KnLUVNI/AAAAAAAABJI/VoGsPE4bz88/s1600/Insect+cover2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/-K06zK3tOJLw/UN4_KnLUVNI/AAAAAAAABJI/VoGsPE4bz88/s320/Insect+cover2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This will stay on until the transplants get old enough to withstand cucumber beetles<br />
<a href="http://www.agriculturesolutions.com/DeWitt-Frost-Blankets/View-all-products.html">http://www.agriculturesolutions.com/Agribon-Frost-Blankets/Agribon-AG-15-0.45-oz-Frost-Blanket-9-10-X-250.html</a></td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-EgyBETnq-QM/UN5BGopt_RI/AAAAAAAABKM/wSPiJnZl-4I/s1600/Tepee,+Insect+Cover+and+Sprinkler.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-EgyBETnq-QM/UN5BGopt_RI/AAAAAAAABKM/wSPiJnZl-4I/s320/Tepee,+Insect+Cover+and+Sprinkler.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Here is a good picture, in this picture we have Bamboo Jute Tepees, my wonderful Tripod Sprinkler, Agribon Insect protection, Plastic sheeting and Wood all being used as tools in the garden</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-WTfCU8mLo4A/UN5CRLX_lbI/AAAAAAAABKg/tn4rzD4Aasg/s1600/Tepee2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/-WTfCU8mLo4A/UN5CRLX_lbI/AAAAAAAABKg/tn4rzD4Aasg/s320/Tepee2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bamboo with garden Jute netting made by hand make good Tepees for climbing veggies</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-lyqfXb9EeBE/UN5CVq3X-OI/AAAAAAAABKo/1KV8kqBiplU/s1600/Tepee3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/-lyqfXb9EeBE/UN5CVq3X-OI/AAAAAAAABKo/1KV8kqBiplU/s320/Tepee3.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready for Cucumbers, String Beans and Lima Bean transplants</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-DFps84I64GQ/UN5Ca9KAH5I/AAAAAAAABLQ/zrR30V0xlHY/s1600/Tepee4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-DFps84I64GQ/UN5Ca9KAH5I/AAAAAAAABLQ/zrR30V0xlHY/s320/Tepee4.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">They work well</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-KS4PXINx_AI/UN5GsXI2huI/AAAAAAAABMw/B0A4z2A_Y60/s1600/rabbit1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-KS4PXINx_AI/UN5GsXI2huI/AAAAAAAABMw/B0A4z2A_Y60/s320/rabbit1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Light gage fencing as rabbit protection for my cabbage transplants</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-1XiJXavJBho/UN5Gl0pw03I/AAAAAAAABMo/hR0YGcJxH0s/s1600/Rabbit.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/-1XiJXavJBho/UN5Gl0pw03I/AAAAAAAABMo/hR0YGcJxH0s/s320/Rabbit.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">These actually worked really well</td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-t6tUpywYt90/UN5HcknpyPI/AAAAAAAABM4/qr_i2jejrVo/s1600/Cardboard.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-t6tUpywYt90/UN5HcknpyPI/AAAAAAAABM4/qr_i2jejrVo/s320/Cardboard.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cardboard Celery Sleeves</td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-QfXNdb7xWoA/UN5HzLMsUyI/AAAAAAAABNA/fXI_7RDCbqU/s1600/Straw.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-QfXNdb7xWoA/UN5HzLMsUyI/AAAAAAAABNA/fXI_7RDCbqU/s320/Straw.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">And finally, let us not forget straw as mulch</td></tr>
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OK, yes there are more than 10 on my list. These are just a few of the many things I use and can't do without. There are also hand sprayers, chemicals, chicken wire, stakes, measuring tools, and my laptop to name a few more.<br />
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It's a very expensive passion to be sure....it's never ending, and you need to keep a reign on your expenditures. Remember, our ancestors did it with far less, with there bare hands....Only spend what you can afford, you will find a way to do the rest, that is most of the fun.<br />
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kwndershttp://www.blogger.com/profile/03340426295541853988noreply@blogger.com1tag:blogger.com,1999:blog-7865006817588629458.post-51915133754417195342012-05-14T05:59:00.003-04:002013-06-14T15:16:53.694-04:00Leaf Spot on Strawberries- A month of treatment<div dir="ltr" style="text-align: left;" trbidi="on">
In my previous post "Strawberries and Leaf Spot", dated April 14, 2012 I talked about how the disease Leaf Spot was over running my strawberry patch. I talked about how when I first uncovered the strawberries early in spring from their winter protection, they looked wonderful. Then a month later it was obvious that they had some sort of disease, and how through research on the Internet, I identified that disease as Leaf Spot. It started at one end of my patch, and worked it's way across my patch until the entire patch was showing severe infection. Below is what it looks like.<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-PO7LS6GNcL4/T7DQuvnRW6I/AAAAAAAAA_o/XzrJJvSXjeU/s1600/IMG-20120413-00424.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/-PO7LS6GNcL4/T7DQuvnRW6I/AAAAAAAAA_o/XzrJJvSXjeU/s320/IMG-20120413-00424.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">April 14th</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-WzLBH2ZbkmE/T7DQyW1zEAI/AAAAAAAAA_w/06d9WXqlW9I/s1600/IMG-20120413-00425.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-WzLBH2ZbkmE/T7DQyW1zEAI/AAAAAAAAA_w/06d9WXqlW9I/s320/IMG-20120413-00425.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Not Good</td></tr>
</tbody></table>
I immediately implemented a regiment of treating the entire patch with the chemical fungicide Capton. It is a wettable powder that I mixed with water and applied with my hand pump sprayer. I applied this every 5-7 days as the weather allowed. Some things to note about application;<br />
<ul style="text-align: left;">
<li>Do not apply if rain is forecast within 24 hours. It works best when full or part sunshine is forecast</li>
<li>The most important thing to remember about application is that the disease comes from the ground, the garden dirt. As it rains the dirt is splashed up onto the plants and the fungus is in the dirt. Therefore it is essential to make sure you thourghly spray the underside of the plants as well as the tops. I spend more of my time spraying the underside of the plants than I do spraying the tops. Spraying the tops is easy, getting the underside takes a lot more care and time.</li>
</ul>
This treatment will not make the infected leaves and stems revert back to normal, but it will protect the new growth, and keep that from becoming infected. The old infected parts of the plant will eventually dry up and wilt away leaving you with plants without the disease.<br />
<br />
So after a month of treatment, i.e. 6 applications, this is the result;<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-b4DjdCxIGHA/T7DUcAQW1wI/AAAAAAAAA_8/7-ixA53rz4o/s1600/IMG-20120511-00592.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-b4DjdCxIGHA/T7DUcAQW1wI/AAAAAAAAA_8/7-ixA53rz4o/s320/IMG-20120511-00592.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Finally the Leaf Spot is under control, note all the wonderful new green growth with no symptoms of disease. The brown almost dead plants in the lower middle of the picture is frost/freeze damage. This is what happens if the cold sneaks under your frost blanket</td></tr>
</tbody></table>
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-bqJwkcygj2s/T7DUh7JfaFI/AAAAAAAABAE/r9Jt1eklxrk/s1600/IMG-20120511-00593.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-bqJwkcygj2s/T7DUh7JfaFI/AAAAAAAABAE/r9Jt1eklxrk/s320/IMG-20120511-00593.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">All new growth, disease free</td></tr>
</tbody></table>
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-44l99D7wN5o/T7DUmdTiPYI/AAAAAAAABAM/oS5XnyfBS3A/s1600/IMG-20120511-00594.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-44l99D7wN5o/T7DUmdTiPYI/AAAAAAAABAM/oS5XnyfBS3A/s320/IMG-20120511-00594.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Capton works</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-PDhEWiPHpL4/T7DUsnJCvqI/AAAAAAAABAU/xE12uzXzWnc/s1600/IMG-20120511-00597.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-PDhEWiPHpL4/T7DUsnJCvqI/AAAAAAAABAU/xE12uzXzWnc/s320/IMG-20120511-00597.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is the end that the Leaf Spot infected last, it moved from the opposite end down into this end. These plants are still recovering</td></tr>
</tbody></table>
<br />
So lessons learned;<br />
<br />
<ul style="text-align: left;">
<li>Start a fungicide regiment as soon as your strawberry plants are uncovered in the spring and continue until they go dormant in the fall</li>
<li>Do this even if there is no sign of disease. Less frequently if no sign of disease, more frequently if there is symptoms</li>
</ul>
So I am learning, that is the important part, as well as half the fun of gardening. My strawberries are now thriving again. And when you do not lose crops while learning, well that is even better. <br />
<br />
<div style="font-size: 13px;">
<span style="font-size: small;">5-28-2013</span></div>
<div style="font-size: 13px;">
<span style="font-size: small;">This is a new post...</span></div>
<div style="font-size: 13px;">
<span style="font-size: small;">To follow up, spring of 2012 I had a major infestation of</span> <span style="font-size: small;">Mycosphaerella fragariae otherwise known as Strawberry "Leaf Spot". Don't know</span><span style="font-size: small;"> why. What I can tell you is that Capton solved it. After two applications, my plants looked 100% better. After four, leaf spot was gone. Replaced by new wonderful looking growth. Without leaf spot.</span></div>
<div style="font-size: 13px;">
<span style="font-size: small;"><br /></span></div>
<div style="font-size: 13px;">
<span style="font-size: small;">Now this year, I experienced NO leaf spot in my strawberry patch. Don't know why. What I can tell you is I did not cover my strawberries last winter. The winter before I did what they recommend, I covered my entire patch, late fall with four inches of straw for winter protection. This past winter I did not do that, I was simply too tired at the end of last year. I hoped I would not lose my entire patch because of laziness. </span></div>
<div style="font-size: 13px;">
<span style="font-size: small;"><br /></span></div>
<div style="font-size: 13px;">
<span style="font-size: small;">I found that the plants stayed green all the way through the worst of the winter. Through the cold, wind and under snow. Early January they began to turn brown. By early February all the leaves were brown. I thought the worst. I thought I lost my patch. But by March, they began to produce new growth, new bright green leaves. I was elated. By the middle of April, my patch was back, lush green and strong. I looked closely, I looked with determination, and I could find no indication of leaf spot. </span></div>
<div style="font-size: 13px;">
<span style="font-size: small;"><br /></span></div>
<div style="font-size: 13px;">
<span style="font-size: small;">So I sprayed the entire patch with Captan anyway, except for one row. A week later I sprayed it again, except that last row. Again all I can tell you is this year, I have had no indication of, nor been bothered by </span><span style="font-size: small;">Mycosphaerella fragariae otherwise known as leaf spot. Including the last row.</span></div>
<div style="font-size: 13px;">
<span style="font-size: small;"><br /></span></div>
<br />
<div style="font-size: 13px;">
</div>
<br />
<div style="-webkit-text-stroke-width: 0px; color: black; font-family: 'Times New Roman'; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: auto; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;">
<div style="margin: 0px;">
<span style="font-size: small;">I don't know why, but I don't think I will cover my strawberry patch this coming winter.</span></div>
</div>
<br /></div>
kwndershttp://www.blogger.com/profile/03340426295541853988noreply@blogger.com0tag:blogger.com,1999:blog-7865006817588629458.post-47440627030116309942012-05-06T22:52:00.000-04:002012-05-20T10:44:20.548-04:00Hardening off Seedlings Update- Hard Freeze decimates my warm weather plants<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
In my previous post labeled "Hardening Off Seedlings" dated April 17, 2012 I stated that I had a cold frame that I could store my seedlings for weeks if need be. Here is the picture of it;<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-dKa1sO4QtOc/T6cicy3naqI/AAAAAAAAA9o/sH1e2G6CckI/s1600/IMG-20120417-00464.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-dKa1sO4QtOc/T6cicy3naqI/AAAAAAAAA9o/sH1e2G6CckI/s320/IMG-20120417-00464.jpg" width="320" /></a></div>
<br />
<br />
The caption that accompanied this picture in that post was "I can keep then here for weeks if need be. I simply raise or lower the lid as needed." And that was true enough. What I didn't realize and what took a difficult learning experience to teach me was; just like with my frost blankets, frost and freeze if severe enough will damage plants if the plants are touching the underside of their protection. So in other words, for hard frost and freeze protection plants need to have an air buffer between them and the underside of whatever if protecting them from the cold, whether it's a frost blanket that needs to be held up above the plants to allow for the air buffer, or the lid of my cold frame, that needs to allow for an air space between the underside of the lid and the plants. As you can see in this picture especially if you enlarge it, the tomato and pepper plants in the middle back and right back respectively are darn near high enough to be up against the underside of the lid when the lid is closed. <br />
<br />
A week after the picture above was taken we got a hard freeze. The tomato pepper plants were taller by then and were definitely up against the underside of the cold frame when I closed the lid that night. The outcome was not pretty;<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-3opoA48ooFg/T6cmJE3zEtI/AAAAAAAAA90/iwbFT2zRG5I/s1600/IMG-20120424-00519.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-3opoA48ooFg/T6cmJE3zEtI/AAAAAAAAA90/iwbFT2zRG5I/s320/IMG-20120424-00519.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">All my hard work down the drain. Those tomato plants now all brown were 8 weeks old. The pepper plants to the right were 10 weeks old, the cucumbers in the front right were only 2 weeks old, and the melons in the front middle were about 3 weeks old</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<br />
I believe that the tomatoes and peppers got hit because they were touching the underside of the lid, which is just 4 mil plastic, but who knows. The cold frame is not air tight, there a gaps between the boards, and considering that the cucumbers and melons got hit as well and they were no where near the underside of the lid indicates that the cold simply got into the cold frame in general. However it did, the result sucked.<br />
<br />
I lost almost all the cucumbers, most of the melons. The tomatoes all turned brown yet the thick stem of each tomato plant continued to look like it was alive, the peppers all lost the top most leaves yet still looked like they would survive.<br />
<br />
So the lesson to be learned is this;<br />
<br />
My pole barn is near my garden, near my cold frame. The barn has electricity, so I figured out how to run a long extension cord from the barn into the cold frame. In the cold frame I attached a series of three work lights to the extension cord, each one plugged into the other, each one equipped with a 100 watt incandescent light bulb. Now granted the threat of a hard freeze is over for the year, and the lesson I learned was costly as far as I am concerned. Allot of effort on my part to grow those now dead plants went down the drain. But I do believe that I know what to do next year to keep this from happening again. The three 100 watt lights will give off just enough heat to keep the inside of the cold frame from getting to the freezing point.<br />
<br />
I ended up replanting the cucumbers and melons in my grow room, they are now only two weeks behind schedule, that is no big deal.<br />
<br />
<br />
The peppers lived and were actually planted this weekend. Here is what they look like two weeks after nearly getting killed by frost;<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-GWbbgr9gs3E/T6crUjdcvcI/AAAAAAAAA-A/gIJ3mnn_BnI/s1600/IMG-20120503-00548.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-GWbbgr9gs3E/T6crUjdcvcI/AAAAAAAAA-A/gIJ3mnn_BnI/s320/IMG-20120503-00548.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I am lucky I did not lose my peppers. I would have been hard pressed to replace my peppers, I have ones that you can't by at the local nursery. </td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-lQbUrv8NWUE/T6craMvFS4I/AAAAAAAAA-I/fQBaAHei16g/s1600/IMG-20120506-00562.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-lQbUrv8NWUE/T6craMvFS4I/AAAAAAAAA-I/fQBaAHei16g/s320/IMG-20120506-00562.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After the first rain we got last night</td></tr>
</tbody></table>
<br />
The tomato species that I had planted this year on the other hand are available at local nurseries. So as much as it goes against my grain, instead of starting over with seed, and being 8 weeks behind schedule, I opted to purchase tomato plants. I got the same kinds that I had lost, it's just that I did not grow them.<br />
<br />
I have pictures of them, but first it is interesting to note that the tomato plants that got hit by the freeze are trying to make a come back. Look closely at the expanded versions of the pictures below and you will notice the new growth. So given time I think that these would have come back and survived, yet I was not willing to wait. <br />
<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-XZCcRGfXL70/T6creynaRtI/AAAAAAAAA-Q/oH7J4zohAjA/s1600/IMG-20120506-00572.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-XZCcRGfXL70/T6creynaRtI/AAAAAAAAA-Q/oH7J4zohAjA/s320/IMG-20120506-00572.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Note the new growth</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-6m7E80c2oow/T6crjfGRvHI/AAAAAAAAA-Y/yXI8QMaQl5A/s1600/IMG-20120506-00573.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-6m7E80c2oow/T6crjfGRvHI/AAAAAAAAA-Y/yXI8QMaQl5A/s320/IMG-20120506-00573.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is two weeks after the freeze. So they did not die, and they might still produce viable tomato plants. I am not willing to wait to find out</td></tr>
</tbody></table>
<br />
<br />
Here are the purchased tomato plants, they also went in this weekend;<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-oDIbSocnTDM/T6cuVz9XnvI/AAAAAAAAA-k/C1y3YOiZJOI/s1600/IMG-20120506-00551.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-oDIbSocnTDM/T6cuVz9XnvI/AAAAAAAAA-k/C1y3YOiZJOI/s320/IMG-20120506-00551.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is what my plants should have looked like. It just kills me to use purchased plants</td></tr>
</tbody></table>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<br />
And so the 2012 season progresses. So far as usual my learning has come at a high price. Yet that is the way it goes, nothing is free, nothing worth while comes easy.<br />
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<br />
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<br /></div>kwndershttp://www.blogger.com/profile/03340426295541853988noreply@blogger.com0tag:blogger.com,1999:blog-7865006817588629458.post-86363654538270003452012-04-22T01:16:00.002-04:002012-04-23T04:07:40.838-04:00Sourdough Laugenbrezel - Sourdough German Soft Pretzels<div dir="ltr" style="text-align: left;" trbidi="on">
<h2 style="font-weight: normal; text-align: left;">
<span style="font-family: 'Times New Roman',serif; font-size: 12pt;">Sourdough Version of Laugenbrezel - German Soft Pretzels
Dipped in Lye made with natural wild yeast leavening agent (White Sourdough Starter)</span></h2>
<span style="font-family: 'Times New Roman',serif; font-size: 12pt;"><br /></span><br />
<span style="font-family: 'Times New Roman',serif; font-size: 12pt;">This weekend is mine and my very first Sourdough Starters' one month anniversary. This signifies tremendous effort and commitment. With my busy schedule, taking care of these starters is nothing less than a pain. You have to really want to do this. I can't count the times in the last month that I wanted to just skip feeding them. But like a father for his children, I have fed my three starters basically twice a day for a month now. I have babied them, I have fussed over them, I have worried over them...</span><br />
<br />
<span style="font-family: 'Times New Roman',serif; font-size: 12pt;">And today all that seems to be justified;</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-lrdQQBm1U8o/T5NYqFq0LeI/AAAAAAAAA8c/1Zl8ezE1M6M/s1600/IMG-20120421-00503.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-lrdQQBm1U8o/T5NYqFq0LeI/AAAAAAAAA8c/1Zl8ezE1M6M/s320/IMG-20120421-00503.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I did this with nothing more than allot of research, flour and water</td></tr>
</tbody></table>
<br />
<span style="font-family: 'Times New Roman',serif; font-size: 12pt;">I chose my Laugenbrezel recipe as my test case. Of my three starters </span><span style="font-family: 'Times New Roman',serif; font-size: 12pt;"> (White, Whole Wheat, Rye) </span><span style="font-family: 'Times New Roman',serif; font-size: 12pt;">I chose my White Sourdough Starter as my as the starter of choice for this recipe. I felt it would be the least intrusive. I wanted to minimize the amount of change introduced into this recipe. All I want to change is the leavening agent. In addition I want to add "Tang", in other words "sourness". Since the majority of the flour in his recipe is Bread Flour, of my three starters, the one made from All Purpose Flour changes the least amount of things. </span><br />
<br />
<span style="font-family: 'Times New Roman',serif; font-size: 12pt;">The Result: My white sourdough starter leavened this recipes' dough without any help from commercial yeast!</span><br />
<br />
<span style="font-family: 'Times New Roman',serif; font-size: 12pt;">I feel like I created something from nothing. I did this, I did the research, I followed the direction I found, I trusted my resources. And as I watched this dough rise, all the uncertainty of a beginner, a month of wondering if I was doing things even remotely correct, faded away. It took a good 6 hours to double, but double it did. </span><br />
<br />
<span style="font-family: 'Times New Roman',serif; font-size: 12pt;">The dough itself did not appear any different than the dough in my regular Laugenbrezel recipe, but the smell, and I always pay particular attention to the fragrance of my dough, was truly unique and new to me. I've been smelling the starters for a month now, and the smell of the dough is similar to the smell of the starters, yet more "Developed", more "Finished", "More Complex". These words are not exactly describing it, but they are the best I can do. </span><br />
<br />
<span style="font-family: 'Times New Roman',serif; font-size: 12pt;">It's not that it smelled exactly "Sour" as in sour dill pickles,but rather "Tangy", with almost a "Flowery Garden Like" hint to it. It in no way was an unpleasant smell, it smelled...well like I suppose a Sourdough Pretzel dough is supposed to smell, "Tangy". As in previous posts when I try to describe what dough smells like, it's difficult, you can only get near describing the smell with words, words only hit near the mark, never directly on the mark. It's something that needs first hand experience to truly know.</span><br />
<br />
<span style="font-family: 'Times New Roman',serif; font-size: 12pt;">But I turned what you see in the picture above into this:</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-Z9XzjqU9dnk/T5Nc4Ee-2XI/AAAAAAAAA8o/UvC2g4JPcfQ/s1600/IMG-20120421-00507.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://1.bp.blogspot.com/-Z9XzjqU9dnk/T5Nc4Ee-2XI/AAAAAAAAA8o/UvC2g4JPcfQ/s320/IMG-20120421-00507.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After all these times I have made this recipe, still not very good at "Shaping", look I even forgot the twist</td></tr>
</tbody></table>
<br />
<span style="font-family: 'Times New Roman',serif; font-size: 12pt;">I will not bother to document all the steps from "here to there", this is all described and documented in detail in my regular Laugenbrezel post. This one in appearance is no different. All the steps are the same, and if I took pictures they would look identical to that previous post. </span><br />
<span style="font-family: 'Times New Roman',serif; font-size: 12pt;"><br /></span><br />
<span style="font-family: 'Times New Roman',serif; font-size: 12pt;">But Lord, even as I type this, I have my half sheet pan of Sourdough Laugenbrezel "Proofing" next to me, the pan is covered in a plastic bag to hold in the humidity as it proofs. The smell is coming though the bag, I can smell what I can only describe as a distinctly "fragrant tang" enveloping me. </span><br />
<span style="font-family: 'Times New Roman',serif; font-size: 12pt;"><br /></span><br />
<span style="font-family: 'Times New Roman',serif; font-size: 12pt;">Now I am beginning to worry again, I hope my pretzels don't end up with an unpleasant, overly strong "Tang". The smell is just so prevalent.</span><br />
<span style="font-family: 'Times New Roman',serif; font-size: 12pt;"><br /></span><br />
<span style="font-family: 'Times New Roman',serif; font-size: 12pt;">I hope.</span><br />
<span style="font-family: 'Times New Roman',serif; font-size: 12pt;"><br /></span><br />
<span style="font-family: 'Times New Roman',serif; font-size: 12pt;">Ok, now it's two hours later. I have gone through the "freeze", i.e. placed the proofed pretzels in the freezer for an hour to firm them up enough to handle. I have done the Lye Dip, 30 seconds each, salted them and now they are back in their bag next to me, in an 80</span><span style="font-family: 'Times New Roman',serif; font-size: 12pt;">° room, </span><span style="font-family: 'Times New Roman',serif; font-size: 12pt;">going through a second proof. The first proof's rise, is always lost in the freezer. I don't really know if illuminating the proof before freezing, since they inevitably flatten in the freezer, would be detrimental, someday I will try it. I do it because that is what the original recipe I built my recipe around said to do.</span><br />
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<span style="font-family: 'Times New Roman',serif; font-size: 12pt;">So after their time in the freezer and dipping them in a 3% lye solution, the pretzels are kinda flat, having lost their initial proof. I then spend another hour or more allowing them to thaw and to proof one final time to add some "Roundness" to them prior to baking. </span><br />
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<span style="font-family: 'Times New Roman',serif; font-size: 12pt;">Is this the right thing to do, who knows, all know is this is what I have been doing with success. Will I achieve the same success with this recipe? Will the wild yeasts present in this dough be enough to rise these shaped pretzels a second time. Will they spring in the oven? Who knows, I am a half an hour into the second rise....it's 11:45pm on a Saturday, and I wait to see.</span><br />
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<span style="font-family: 'Times New Roman',serif; font-size: 12pt;">Ok, here we go; it's 12:15am, an hour of second proof, I am happy with the rise, thank you wild yeasts. Ready to score and bake. </span><br />
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<span style="font-family: 'Times New Roman',serif; font-size: 12pt;">So I turned what you see in the picture above, into this: </span><br />
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<span style="font-family: 'Times New Roman',serif; font-size: 12pt;">Final Results/Analysis:</span><br />
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<li><span style="font-family: 'Times New Roman',serif; font-size: 12pt;">Rise/Oven Spring- Rise and Oven Spring from wild yeast equals commercial yeast. Wonderful crumb, full of holes. I would consider this requirement a success</span></li>
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<li><span style="font-family: 'Times New Roman',serif; font-size: 12pt;"> The "Tang" I was after is there but subtle. I wish it were more pronounced. The taste has enough "Tang" to differentiate it from the regular recipe.</span></li>
<li><span style="font-family: 'Times New Roman',serif; font-size: 12pt;">The "Sheen" is missing. All my previous attempts at this recipe, from the very first one, has produced a beautiful sheen to the outside of the pretzel. It's missing in this batch. They browned properly, it's just not a shiny brownness. As if the Lye dip, which is sole responsible for the outside of the pretzel, didn't fully do it's job. </span></li>
<li><span style="font-family: 'Times New Roman',serif; font-size: 12pt;">There are blisters present (birds eyes). I know that others don't, but I consider blisters a flaw. Not sure how to combat this, since I have always considered blisters a direct result of over retardation. Retarding too long. I did not retard these pretzels at all. So that mystery is to be left for another day.</span></li>
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<span style="font-family: 'Times New Roman',serif; font-size: 12pt;">Summery:</span><br />
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<ul style="text-align: left;">
<li><span style="font-family: 'Times New Roman',serif; font-size: 12pt;">Primary goal of verifying the strength of my White Sourdough Starter a resounding success</span></li>
<li><span style="font-family: 'Times New Roman',serif; font-size: 12pt;">Secondary goal of my White Sourdough Starter producing a distinctive "Tangy" flavor in this recipe- more work to be done...not as pronounced as I would like</span></li>
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<span style="font-family: 'Times New Roman',serif; font-size: 12pt;"> Tertiary issues- Sheen and blisters. To be dealt with at a later date</span><br />
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<span style="font-family: 'Times New Roman',serif; font-size: 12pt;">I did this! </span><br />
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<span style="font-family: 'Times New Roman',serif; font-size: 12pt;"><br /></span></div>kwndershttp://www.blogger.com/profile/03340426295541853988noreply@blogger.com0tag:blogger.com,1999:blog-7865006817588629458.post-72635484573877783252012-04-17T02:13:00.005-04:002012-04-18T20:46:20.689-04:00Hardening Off Seedlings<div dir="ltr" style="text-align: left;" trbidi="on">
About a week ago, I started to harden off my seedlings. This is a very important step to growing vegetable seedlings indoors. Hardening off simply means to slowly introduce the seedlings to the outdoor environment. <br />
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I can't stress enough how important it is to do this and to do it slowly. If you try to skip this step or do it too quickly you will kill your seedlings.<br />
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Your seedlings were germinated and have been growing in an optimum environment. They have been kept well watered, at the perfect temperature and have never known wind, direct sunlight or bugs. You have to introduce them to the real world slowly.<br />
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The way I do it, is to start about a week or more before I want to transplant seedlings into the garden. I put the plants on my back porch out of direct sunlight, on a day that has little to no wind, and is about 50<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%;">° - 60</span><span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%;">°. I leave them there for no more than two hours and back into the grow room they go.</span></div>
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<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%;">The second day, I expose them to the same conditions but for about 4 hours this time. It is important at this time not to have any direct sunlight or significant wind.</span></div>
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<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%;">Third day, now we can slowly introduce direct sunlight, still beware of wind. I try to have this be a Saturday, so I am home and can keep an eye on the seedlings while there out. I try to go for about 6 hours of direct sunlight on the third day,</span></div>
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<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%;">The forth day, I go for eight hours, direct sunlight, slight wind if I am lucky. </span></div>
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<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%;">Fifth day, I go for all day, direct sunlight, slight wind, and I expose them to the night air, until about 10pm. </span></div>
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<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%;"> From the sixth day on, I leave them out, preferable in a place that protects them from high wind, round the clock. </span></div>
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<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%;">After a couple of days of round the clock exposure, I place my seedlings into my cold frame until I am ready to transplant them. I regulate the environment inside the cold frame, by how much I open the lid. I can hold them in the cold frame for weeks.</span></div>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-zCInWpQLgKI/T40Jn5Lm_JI/AAAAAAAAA40/3Tlgk8Mqlrg/s1600/IMG-20120414-00427.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-zCInWpQLgKI/T40Jn5Lm_JI/AAAAAAAAA40/3Tlgk8Mqlrg/s320/IMG-20120414-00427.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Keep seedlings protected from high wind</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-WJ5ilQcZA7g/T40Jv8-mnCI/AAAAAAAAA5E/kQqfAYe9s-A/s1600/IMG-20120414-00429.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/-WJ5ilQcZA7g/T40Jv8-mnCI/AAAAAAAAA5E/kQqfAYe9s-A/s320/IMG-20120414-00429.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This was the 3rd day. It was warm, overcast, no wind and drizzly, that allowed me to leave plants out all day and night on just the 3rd day</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Light rain is good</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-oTX3akedRrg/T40JkI2bVxI/AAAAAAAAA4s/CI-jZPDZ3Zg/s1600/IMG-20120414-00426.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/-oTX3akedRrg/T40JkI2bVxI/AAAAAAAAA4s/CI-jZPDZ3Zg/s320/IMG-20120414-00426.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The 1st seed was planted in mid February, this is two months later</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-z_SnDRi_ZYI/T49fdC_wgsI/AAAAAAAAA6Y/NGf6zO4N50o/s1600/IMG-20120417-00463.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-z_SnDRi_ZYI/T49fdC_wgsI/AAAAAAAAA6Y/NGf6zO4N50o/s320/IMG-20120417-00463.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My cold frame that my dad and I built. The last stop before going into the garden</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-gYafIdjH61Y/T49fgzooG5I/AAAAAAAAA6g/i-1_vF6_Xx8/s1600/IMG-20120417-00464.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-gYafIdjH61Y/T49fgzooG5I/AAAAAAAAA6g/i-1_vF6_Xx8/s320/IMG-20120417-00464.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I can keep then here for weeks if need be. I simply raise or lower the lid as needed.</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-QIHz_MkVsg4/T49flnwRGVI/AAAAAAAAA6o/x3XU8PWeltM/s1600/IMG-20120417-00465.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/-QIHz_MkVsg4/T49flnwRGVI/AAAAAAAAA6o/x3XU8PWeltM/s320/IMG-20120417-00465.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This gives me a buffer between when the seedlings have been fully hardened off, and when the garden and weather are actually ready to except them</td></tr>
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<br /></div>kwndershttp://www.blogger.com/profile/03340426295541853988noreply@blogger.com0tag:blogger.com,1999:blog-7865006817588629458.post-77582539449635558892012-04-14T22:15:00.002-04:002012-04-14T22:16:43.512-04:00Strawberries and a hard freeze, not a good mix<div dir="ltr" style="text-align: left;" trbidi="on">
I anticipated frost and freeze attacks on my strawberry patch. I planned for it by purchasing the following frost blanket material: <a href="http://www.agriculturesolutions.com/DeWitt-Frost-Blankets/DeWitt-3.0oz-Ultimate-Frost-Blanket-Thermal-Blanket-6-x-250.html">http://www.agriculturesolutions.com/DeWitt-Frost-Blankets/DeWitt-3.0oz-Ultimate-Frost-Blanket-Thermal-Blanket-6-x-250.html</a><br />
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It states that it provides 10 degrees of frost protection, while still allowing 40% of sunlight through. Good to go I thought, ready to protect my strawberries during frost and freeze times this spring.<br />
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So this last week has been fraught with hard freezes. We must have had 3-4 nights that temps got well below freezing. These were hard freezes, nut just wimpy little light frosts.<br />
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I felt prepared, after all I had my frost blanket material. So I covered the strawberry patch the evening before the first frost, oh yea, by the way, the wind gusts that night just for added fun were over 30mph. That made my adventure of laying down and stacking 5 pieces of 6' X 45.5' frost blanket material by myself even more enjoyable. Here is the end result:<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/--gfbDumMuM4/T4op4SPrjWI/AAAAAAAAA3o/C3jsppqARZc/s1600/IMG-20120405-00353.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/--gfbDumMuM4/T4op4SPrjWI/AAAAAAAAA3o/C3jsppqARZc/s320/IMG-20120405-00353.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Two hours to get this down</td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-zg10G6vzokw/T4op7dubjrI/AAAAAAAAA3w/bBZcx5cWRGQ/s1600/IMG-20120405-00354.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-zg10G6vzokw/T4op7dubjrI/AAAAAAAAA3w/bBZcx5cWRGQ/s320/IMG-20120405-00354.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">And I thought I was totally prepared</td></tr>
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So four days later, after all forecasts of freeze are over, I remove the frost blankets expecting to see my precious flowers looking sweet.<br />
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Removing the blankets:<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-YuDguBquJ70/T4oresmxCRI/AAAAAAAAA34/sEeEtwRxoP0/s1600/IMG-20120413-00416.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/-YuDguBquJ70/T4oresmxCRI/AAAAAAAAA34/sEeEtwRxoP0/s320/IMG-20120413-00416.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Took me an hour and a half to remove the blankets, again the wind wasn't helping</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-Qtt3zyKKvCU/T4orhegxHUI/AAAAAAAAA4A/RmZ8PotSmLw/s1600/IMG-20120413-00417.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-Qtt3zyKKvCU/T4orhegxHUI/AAAAAAAAA4A/RmZ8PotSmLw/s320/IMG-20120413-00417.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">NOTE blankets are laid directly on top of plants. I didn't know any better.</td></tr>
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And this is what I found...<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-xwa-r1GD42A/T4oseIf8fLI/AAAAAAAAA4I/2db9sCYSPD4/s1600/IMG-20120413-00411.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-xwa-r1GD42A/T4oseIf8fLI/AAAAAAAAA4I/2db9sCYSPD4/s320/IMG-20120413-00411.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yellow flowers with brown or black centers is a dead flower. Killed by frost or freeze. So here we have two dead one still alive</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-L_C4-dfLisw/T4oshSDWaLI/AAAAAAAAA4Q/GnagdKbLy-s/s1600/IMG-20120413-00413.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-L_C4-dfLisw/T4oshSDWaLI/AAAAAAAAA4Q/GnagdKbLy-s/s320/IMG-20120413-00413.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Three dead</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-X2gw_VV8LXc/T4oskkqbqrI/AAAAAAAAA4Y/OJ1Ot9LETk4/s1600/IMG-20120413-00414.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/-X2gw_VV8LXc/T4oskkqbqrI/AAAAAAAAA4Y/OJ1Ot9LETk4/s320/IMG-20120413-00414.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bad picture but...three dead, one still alive</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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Bottom line is although it is hard to estimate, I believe that I lost 50% of all flowers that were open at the time. So I research why...it turns out, that frost blankets if actually touching the flowers will allow the frost or freeze to go right through killing the flower. Oh, my bad, possibly that might have been a good thing to advertize with the product. It might have been good had the said anything about "You need to keep the frost blanket up off the plants for full protection". That would have gotten my attention. But no, they did not offer that kind of it information on the web site I bought the frost blanket from.<br />
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Ok, lesson learned. I need some kind of metel hoops to hold up the blanket over the strawberry row. Just one more thing I need, wonder how much that will cost.<br />
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But looking on the bright side, the frost blankets laid directly on top of the strawberry plants still saved 50% of flowers that were open at the time. I would have assuredly lost every flower in those freezes had I done nothing.<br />
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The adventure goes on.....<br />
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<br /></div>kwndershttp://www.blogger.com/profile/03340426295541853988noreply@blogger.com0tag:blogger.com,1999:blog-7865006817588629458.post-6950277011457980252012-04-14T19:18:00.000-04:002012-04-18T21:10:33.865-04:00Spring Planting is tough on an old man<div dir="ltr" style="text-align: left;" trbidi="on">
Geez,<br />
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If it wasn't a labor of love, I don't think I would go through this every spring. I am convinced that to want to have a garden this size, knowing full well that it is only you and you alone to maintain it, you have to be either very strong or very crazy. And I can assure you I am not very strong.<br />
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Busted my hump this last week. Let's see what was on the agenda, oh yea, keep the seedlings watered, till the garden, over and over...day after day until the winter rye was incorporated and the consistency of the dirt was what I wanted. The winter rye ground cover was at least 12" tall when I tilled it under. It should add a tremendous amount of organic matter to the garden soil.<br />
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Let's see what else, I planted onion sets last weekend after the initial couple of tilling passes. It was a struggle to get the little onion sets in with all the clumps that are in the soil after only tilling a little bit. It takes days of tilling to get the clumps out. And that is IF you can get them out. The problem with onion sets is they are small, and need to be planted at only 1" depth. Not an easy feat if your soil is not fine, and mine never is when the onions need to go in. And that is another thing, onions it turns out are supposed to go in 4-6 weeks before the last frost date. That would mean I should have been planting them a month and a half ago. A month and a half ago, I was cutting trees down on my back fence row. I was no where near ready to get into the garden yet. So finally, late as it may have been, I got the onion sets in last weekend.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-PLYid0lu9tA/T4nseCNI3cI/AAAAAAAAA0k/PomnQ3GWELU/s1600/IMG-20120413-00400.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-PLYid0lu9tA/T4nseCNI3cI/AAAAAAAAA0k/PomnQ3GWELU/s320/IMG-20120413-00400.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Onion patch just planted</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-jWNq3uLsZiI/T4nsiXQKG9I/AAAAAAAAA0s/9pNJY3K1r-k/s1600/IMG-20120413-00402.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/-jWNq3uLsZiI/T4nsiXQKG9I/AAAAAAAAA0s/9pNJY3K1r-k/s320/IMG-20120413-00402.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tough to plant just one inch deep</td></tr>
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Then to make my life just a little bit harder, it turns out again that potatoes are traditionally in by Good Friday. That is news to me. Good Friday was last week. Ok, so I got them in tonight, what an effort that was...I learned a new technique for planting potatoes that I wanted to try and it was not easy. Finally finished right at dusk.<br />
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I then began the hateful job of preparing the Carrot bed. Now let me state right here and now, DO NOT decide to grow carrots. Carrots do not tolerate any obstacle in the soil that is in the way of it's growth. That includes simple dirt balls. Anything at all in it's way as it grows, and it doesn't take much, causes the carrot to fork, misshape, bend, twist and otherwise become malformed. My wife tells me I am crazy, (see the pattern here), she says that her parents grew carrots in rock hard soil all through her childhood. As far as I am concerned they must have been magic carrots. All my carrots last year looked like misshapen aberrations.<br />
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So it was then that I decided that if I wanted to grow nice big straight carrots like I see in the supermarket, I was going to remove all the obstacles in the soil.<br />
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Remember I said, either very strong or very crazy, and I reiterate I am not strong.<br />
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So here is today's carrot bed prep progress:<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-pIIlfLTLAZ8/T4oAC-DE-6I/AAAAAAAAA2Y/opTVCmkks-U/s1600/IMG-20120414-00433.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-pIIlfLTLAZ8/T4oAC-DE-6I/AAAAAAAAA2Y/opTVCmkks-U/s320/IMG-20120414-00433.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The first couple of shovel fulls. This is back breaking work, only 74.25 cubic feet of garden soil to sift. I do not recommend wanting to grow carrots. It's crazy thinking </td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-QxRPiwYhUFg/T4oAHWZNAYI/AAAAAAAAA2g/MEWL_ZKNhns/s1600/IMG-20120414-00434.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-QxRPiwYhUFg/T4oAHWZNAYI/AAAAAAAAA2g/MEWL_ZKNhns/s320/IMG-20120414-00434.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Check out my sifting screen. I built this over 10 years ago, and I simply replace the screen whenever it wears out. </td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-8NKdn78-9HM/T4oAMgkHVKI/AAAAAAAAA2o/GHBhqMRXPUw/s1600/IMG-20120414-00435.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://2.bp.blogspot.com/-8NKdn78-9HM/T4oAMgkHVKI/AAAAAAAAA2o/GHBhqMRXPUw/s320/IMG-20120414-00435.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Note all those clumps, carrots will NOT grow straight with those clumps in the soil</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-iOybVlO7aOc/T4oARos2WqI/AAAAAAAAA2w/0ppNOCPEAAo/s1600/IMG-20120414-00436.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/-iOybVlO7aOc/T4oARos2WqI/AAAAAAAAA2w/0ppNOCPEAAo/s320/IMG-20120414-00436.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Look at that wonderful sifted soil you end up with, what a bitch it is to get to this point</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-viu5nuaZbms/T4oAVpKZzpI/AAAAAAAAA24/2RVyApolGF8/s1600/IMG-20120414-00437.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-viu5nuaZbms/T4oAVpKZzpI/AAAAAAAAA24/2RVyApolGF8/s320/IMG-20120414-00437.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Two hours into it</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-L1FdtWX2oCQ/T4oAbtkQWaI/AAAAAAAAA3A/cB_r1L-kBqU/s1600/IMG-20120414-00439.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/-L1FdtWX2oCQ/T4oAbtkQWaI/AAAAAAAAA3A/cB_r1L-kBqU/s320/IMG-20120414-00439.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is what it looks like before I remove the soil to be sifted. This will not support good carrot growth</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-YDBKW81YYoE/T4oAhGg4PgI/AAAAAAAAA3I/dSz8XOblU2A/s1600/IMG-20120414-00440.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-YDBKW81YYoE/T4oAhGg4PgI/AAAAAAAAA3I/dSz8XOblU2A/s320/IMG-20120414-00440.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">What it looks like after sifting, this will absolutely support good straight carrot growth</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-ng9TFN_YxEo/T49gwdgA8cI/AAAAAAAAA64/hXwrjcUciw8/s1600/IMG-20120417-00468.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-ng9TFN_YxEo/T49gwdgA8cI/AAAAAAAAA64/hXwrjcUciw8/s320/IMG-20120417-00468.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beautiful</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-XQGzNO_BSuc/T49gsR_XUaI/AAAAAAAAA6w/BLB9SO9zXEQ/s1600/IMG-20120417-00466.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/-XQGzNO_BSuc/T49gsR_XUaI/AAAAAAAAA6w/BLB9SO9zXEQ/s320/IMG-20120417-00466.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Adding sifted compost to the mix</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-rgxaW7U3LjQ/T46SLKTCJEI/AAAAAAAAA6M/J9QBENSaviU/s1600/IMG-20120414-00441.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-rgxaW7U3LjQ/T46SLKTCJEI/AAAAAAAAA6M/J9QBENSaviU/s320/IMG-20120414-00441.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Four hours into it</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-GZOFcYplGrg/T46O7l8knEI/AAAAAAAAA5Q/j7ZGiptpUvQ/s1600/IMG-20120417-00462.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/-GZOFcYplGrg/T46O7l8knEI/AAAAAAAAA5Q/j7ZGiptpUvQ/s320/IMG-20120417-00462.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A few days later, another hour, now five hours into it</td></tr>
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<tr><td style="text-align: center;"><br /></td><td style="text-align: center;"><br /></td><td style="text-align: center;"><br /></td><td style="text-align: center;"><br /></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-DRD03HOG4aA/T46PG-_M3kI/AAAAAAAAA5g/7A9uSQPSQZg/s1600/IMG-20120417-00467.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-DRD03HOG4aA/T46PG-_M3kI/AAAAAAAAA5g/7A9uSQPSQZg/s320/IMG-20120417-00467.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Finally done, 5 man hours to get to this</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-jMnC9TE2GfA/T46PYILGyJI/AAAAAAAAA5w/p_wgTcrFjLo/s1600/IMG-20120417-00471.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://2.bp.blogspot.com/-jMnC9TE2GfA/T46PYILGyJI/AAAAAAAAA5w/p_wgTcrFjLo/s320/IMG-20120417-00471.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The first layer of sphagnum moss goes in</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-jLELDHck35o/T46PbkOnU-I/AAAAAAAAA54/bcNasi058v4/s1600/IMG-20120417-00472.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-jLELDHck35o/T46PbkOnU-I/AAAAAAAAA54/bcNasi058v4/s320/IMG-20120417-00472.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The first layer of Builders Sand goes in</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-hAvFRItljs8/T49jTRuGgdI/AAAAAAAAA7g/WWOPmumXRwQ/s1600/IMG-20120417-00474.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-hAvFRItljs8/T49jTRuGgdI/AAAAAAAAA7g/WWOPmumXRwQ/s320/IMG-20120417-00474.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mixing the first layer</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-C0f_iowbABU/T49hJRWg6PI/AAAAAAAAA7A/wmhCbhbm_CA/s1600/IMG-20120418-00475.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-C0f_iowbABU/T49hJRWg6PI/AAAAAAAAA7A/wmhCbhbm_CA/s320/IMG-20120418-00475.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Adding the last layer</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-yIbHqnQ5vGY/T49hOXMjljI/AAAAAAAAA7I/og0szGCxfN4/s1600/IMG-20120418-00476.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-yIbHqnQ5vGY/T49hOXMjljI/AAAAAAAAA7I/og0szGCxfN4/s320/IMG-20120418-00476.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">8 man hours later</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-tPkJoCj7bBo/T49hWLjl0xI/AAAAAAAAA7Y/QyO7IM2K5nI/s1600/IMG-20120418-00478.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-tPkJoCj7bBo/T49hWLjl0xI/AAAAAAAAA7Y/QyO7IM2K5nI/s320/IMG-20120418-00478.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Finally ready for planting</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-TDqEwlw_GXw/T49hSJPtxyI/AAAAAAAAA7Q/kyjyK2wRL6c/s1600/IMG-20120418-00477.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-TDqEwlw_GXw/T49hSJPtxyI/AAAAAAAAA7Q/kyjyK2wRL6c/s320/IMG-20120418-00477.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">If I don't get the kind of carrots you dream about I am going to be really upset</td></tr>
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So the first day of sifting I got within about an hour of being done sifting (actually turned out to be three more hours of work until I was done) when the rain came in. I quickly covered the pile of sifted dirt with a tarp to keep it dry. Allowing it to be rained on now, when it is straight sifted soil would be disastrous, it would turn into a big pile of cement. It has yet to be amended and cannot be allowed to get wet at this stage.<br />
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When I am done sifting, the next step is to amend the soil as you replace it into the bed. This means adding material to the soil to both keep it from turning into cement when it get rains on, and to make it so it will remain a light an fluffy medium perfect for carrots to grow in. Which I guess is saying the same thing twice.<br />
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This means mixing in Sphagnum Peat Moss, Composted Cow Manure and Builders Sand. Now Builders Sand also known as All Purpose Sand, is NOT Play Ground Sand. It is much courser than Play Sand. Make sure you use the correct kind of sand, you don't want Play sand.<br />
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These components, sifted garden soil, Sphagnum Peat Moss, Composted Cow Manure and Builders Sand, mixed in the appropriate percentages will produce the perfect medium for growing carrots.<br />
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At least I hope so....<br />
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So in the end, I added the following back into the excavated bed:<br />
<ul style="text-align: left;">
<li>All the sifted garden dirt</li>
<li>160 lbs. of sifted top soil</li>
<li>160 lbs of sifted composted cow manure</li>
<li>66 cubic feet of sphagnum peat moss</li>
<li>400 lbs. of builders sand (aka, all purpose sand) </li>
</ul>
<br />
So to summarize:<br />
<br />
<br />
Tilling:<br />
<br />
I plant a cover crop of winter rye every year. I believe it adds nutrients back to the soil and above all else it adds significant amounts of organic material to the soil when you till it in. I usually allow it to be a foot tall when I till it under. It makes tilling a bit more arduous but is well worth the extra effort.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-ssqf1bUpfLc/T4nzLtzoUTI/AAAAAAAAA1I/AnQ6PdHBrrU/s1600/IMG-20120314-00174.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-ssqf1bUpfLc/T4nzLtzoUTI/AAAAAAAAA1I/AnQ6PdHBrrU/s320/IMG-20120314-00174.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Not the best picture, but you can see the winter rye in the foreground. This was back in March, it was a foot high when I tilled it under in April</td></tr>
</tbody></table>
<br />
<br />
I want to till the soil not to dust, God forbid, if you do that it will turn to cement at the first hard rain. But I want it fine enough to get my seeder through it. I want it to be fine, yet have a certain amount of small golf ball size balls and smaller of soil. This will allow me to run my seeder through it as needed, yet will allow the appropriate amount of air pockets in the soil. Plant roots need air just as much as they need water and soil.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-FwioCCwRhqU/T4n0FjHoWNI/AAAAAAAAA1Q/yYGa0K8DSBY/s1600/IMG-20120413-00421.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-FwioCCwRhqU/T4n0FjHoWNI/AAAAAAAAA1Q/yYGa0K8DSBY/s320/IMG-20120413-00421.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is the consistency of soil I am after when I till</td></tr>
</tbody></table>
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<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-oQEAHDRu2ng/T4n0JgdjuKI/AAAAAAAAA1Y/MwT8K1ciZOo/s1600/IMG-20120413-00422.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-oQEAHDRu2ng/T4n0JgdjuKI/AAAAAAAAA1Y/MwT8K1ciZOo/s320/IMG-20120413-00422.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is good, fine but not dust</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-upWfcg4vLUM/T4oVmHw82sI/AAAAAAAAA3c/x6hbsZxRVTI/s1600/IMG-20120413-00420.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-upWfcg4vLUM/T4oVmHw82sI/AAAAAAAAA3c/x6hbsZxRVTI/s320/IMG-20120413-00420.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is my baby, this makes tilling a garden of this size possible</td></tr>
</tbody></table>
<br />
<br />
<br />
By the way, I researched seeders and found that the best seeder, the one I would want is a JPH-U Jang Seeder, it's beautiful and only costs $800 friggin dollars, DOLLARS!! For a garden seeder! But it is the only one that looks like it was made to last, rugged, with heavy material, it is beautiful, but $800!! That's ridiculous. So I bought a cheaply made Earthway 1001-B Precision Garden Seeder with 6 Seed Plates. I will see this year if you get what you pay for. The one thing the Jang states that it will do, that the Earthway can't is the abilility to work with just a very small amount of tiny seeds. The Earthway will plant small seeds but only if there is a large quantity in the hopper. It won't work with say an ounce or less of small seeds for instance. This ability is still not worth $800 to me. I will plant the small amounts by hand.<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-cdOIybCsMJc/T4n1PStVvYI/AAAAAAAAA1o/zFyC35pFtyo/s1600/IMG-20120413-00419.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-cdOIybCsMJc/T4n1PStVvYI/AAAAAAAAA1o/zFyC35pFtyo/s320/IMG-20120413-00419.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Slightly less than an $800 Jang</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-vIC9ECk4i9c/T4n1Ma_8yZI/AAAAAAAAA1g/1nGZmBdBdKI/s1600/IMG-20120413-00418.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-vIC9ECk4i9c/T4n1Ma_8yZI/AAAAAAAAA1g/1nGZmBdBdKI/s320/IMG-20120413-00418.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">If it holds up, and does what it is supposed to, I'll be pleasantly surprised. </td></tr>
</tbody></table>
<br />
<br />
<br />
<br />
It usually takes a round of tilling each evening after work for 3-4-5 days depending on how wet or dry the soil is. The rule of thumb is that you shouldn't even till until you can take a handful of dirt from about 4" down, compress it in your hand and then when you poke it with your finger, it breaks apart easily. If it clumps and doesn't break apart easily when poked, it is too wet to till. We have had a very dry spring, so the ground was very much ready to be tilled. Even so, it is still damp 8" to 10" down, so you end up doing a round of tilling, allowing the soil to rest and dry until the next evening, hoping that the sun will be out the next day to help dry it, and then do another round of tilling, allow to rest and dry, another round...well you get the picture. So after a few or more days of this, the soil consistency becomes, well luxurious if you ask me. Fluffy, fine more or less, and full of air. That is my philosophy on spring tilling.<br />
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<br />
<br />
Planting Onion Sets:<br />
<br />
Now when I talk about Onion Sets I don't mean little scallion onions, I am talking about the kind of onions you see in the supermarket, large 6"- 8" yellow Spanish, Sweet White Onions and large Red Onions. I found what I think is the best supplier of onion sets for these kind of onions. Here is where I get mine: <a href="http://www.dixondalefarms.com/">http://www.dixondalefarms.com</a>, I wouldn't buy my onion sets anywhere else. They actually grow them, their not a clearinghouse like all the rest of the places that advertise onion sets on the Internet.<br />
<br />
Onions need to be planted shallow, no deeper than 1". At least 6" or more apart in the row to allow for the largest onion growth. They also need to go in very early in the spring, I have learned that should be in March. I have yet to get my onions into the garden in March. Dixondalefarms sends wonderful directions for planting with their product. I do not follow it exactly but you should.<br />
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<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-WqzregXzcHE/T4n5V4RfKxI/AAAAAAAAA10/SKzNpT16RHg/s1600/IMG-20120413-00403.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-WqzregXzcHE/T4n5V4RfKxI/AAAAAAAAA10/SKzNpT16RHg/s320/IMG-20120413-00403.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">You can see the Red Onion Sets in this picture</td></tr>
</tbody></table>
<br />
<br />
Planting Potatoes:<br />
<br />
Most of the suggestions for planting seed potatoes states to plant them 2" - 4" deep and as they grow to hill them. I did that last year with success. This year, I found web sites that suggested digging a 4" wide, 8" deep trench. Place the potatoes in the trench and cover with only 2" - 3" of soil. This is the same technique used to plant Asparagus crowns. As they grow push more soil on top, enough to cover the green growth by half, never more or your kill the plant. As the potato plant grows, keep adding soil to the trench 2" or so at a time until the trench is filled in equal to the surrounding soil level and the green growth is well above the soil level. So this was what I did tonight, and it was not easy to dig those trenches, of which I needed five trenches 9' long. But I did it, the potatoes are in, only one week behind schedule and we shall see how it turns out.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-YrzrsXdqPAE/T4n6rSVFyLI/AAAAAAAAA18/yr8uztexzSY/s1600/IMG-20120413-00397.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-YrzrsXdqPAE/T4n6rSVFyLI/AAAAAAAAA18/yr8uztexzSY/s320/IMG-20120413-00397.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Trenches dug ready to except seed potatoes</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-kRYmr2NLrLg/T4n6uYLuEJI/AAAAAAAAA2E/sD2MEu_0PxU/s1600/IMG-20120413-00399.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-kRYmr2NLrLg/T4n6uYLuEJI/AAAAAAAAA2E/sD2MEu_0PxU/s320/IMG-20120413-00399.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Better picture. These were not easy to dig</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
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<br /></div>kwndershttp://www.blogger.com/profile/03340426295541853988noreply@blogger.com0tag:blogger.com,1999:blog-7865006817588629458.post-90900586777272720172012-04-14T16:53:00.002-04:002014-05-11T07:26:28.732-04:00Strawberries and Leaf Spot<div dir="ltr" style="text-align: left;" trbidi="on">
If your going to grow strawberries, then you need to learn how to control Leaf Spot, Leaf Blight and Leaf Scorch. I am just beginning to learn. In this post I will focus on Leaf Spot since that is what I am battling.<br />
<br />
Source of the following information: <a href="http://ohioline.osu.edu/hyg-fact/3000/pdf/HYG_3015_08.pdf">http://ohioline.osu.edu/hyg-fact/3000/pdf/HYG_3015_08.pdf</a><br />
<br />
<br />
Start of source material:<br />
<br />
Fungal diseases of the leaf may occur as soon as the first leaves unfold in early spring and continue until dormancy in the late fall.<br />
<br />
The primary damage from leaf diseases is a loss of vigor through reduced leaf area. If outbreaks of these leaf diseases become significant, the plants will become weakened resulting in increased susceptibility to root diseases and winter injury.<br />
The three major leaf diseases that are caused by fungi have a similar disease cycle and are controlled in a similar manner. Leaf spot, leaf scorch, and leaf blight are the most common leaf diseases and they all overwinter in infected dead or living leaves. They all produce spores that spread the disease by causing new infections during moist, warm conditions.<br />
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<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-cKekho2Zgzs/T4nxQ7xsrdI/AAAAAAAAA1A/fWKgcarwOcU/s1600/IMG-20120328-00296.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-cKekho2Zgzs/T4nxQ7xsrdI/AAAAAAAAA1A/fWKgcarwOcU/s320/IMG-20120328-00296.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Strawberry plants looked wonderful only a month ago in March when I first removed the winter protection</td></tr>
</tbody></table>
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<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-ssy-K6_tO4M/T4nxCnBi7aI/AAAAAAAAA04/X3pzZeLz6WM/s1600/IMG-20120328-00297.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-ssy-K6_tO4M/T4nxCnBi7aI/AAAAAAAAA04/X3pzZeLz6WM/s320/IMG-20120328-00297.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Little did I know that the fungus that causes Leaf Spot was already present and multiplying</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-v9ns-vm9Ars/T4nbQadTXvI/AAAAAAAAA0I/ggryELcKcEU/s1600/IMG-20120413-00424.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-v9ns-vm9Ars/T4nbQadTXvI/AAAAAAAAA0I/ggryELcKcEU/s320/IMG-20120413-00424.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Leaf Spot appears in April</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-FJS2VivrBtU/T4nbTw5T-2I/AAAAAAAAA0Q/1-1k3f7qaX4/s1600/IMG-20120413-00425.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-FJS2VivrBtU/T4nbTw5T-2I/AAAAAAAAA0Q/1-1k3f7qaX4/s320/IMG-20120413-00425.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I have since learned that you need to treat strawberry plants with a
every 10-14 day regiment of fungicide spraying from the moment you
uncover them in spring to the time when they begin to flower. This for me is 3-4 spray events. </td></tr>
</tbody></table>
<br />
Leaf spot is caused by the fungus, Mycosphaerella fragariae.<br />
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Symptoms of leaf spot first appear as circular, deep purple spots on the upper leaf surface. These spots enlarge and the centers turn grayish to white on older leaves and light brown on young leaves. A definite reddish purple to rusty brown border surrounds the spots.<br />
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The fungus overwinters as spores in lesions on leaves. The fungus infects the plant and produces more spores in spots on the upper and lower leaf surface that spread the disease during early summer. These spores are spread by splashing rain. Middle-aged leaves are most susceptible. Lesions also develop on stems, petioles and runners.<br />
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Control:<br />
<br />
Leaf spot and leaf scorch are controlled most effectively by the use of resistant varieties. The following junebearing varieties are reported to be resistant to both leaf spot and leaf scorch: Allstar; Canoga; Cardinal; Delite; Earliglow; Honeoye; Jewell; Lester; Midway and Redchief. The ever bearing varieties, Tribute and Tristar, are reported to be tolerant to leaf spot and leaf scorch. There are no varieties varieties with reported resistance to leaf blight. These cultural practices should help reduce infection:<br />
• Remove the older and infected leaves from runner plants before setting.<br />
• Take care in spacing runner plants in matted-row culture.<br />
• Plant in light, well-drained soil in a location exposed to all-day sun and good air circulation.<br />
• Control weeds in the planting. Weeds reduce air circulation and increase drying time for leaves. (Leaves stay wet longer in weedy plantings.)<br />
• Removing infected leaves after harvest (during renovation) is helpful in reducing inoculum and controlling all the leaf diseases.<br />
If leaf diseases are a problem in the planting, fungicides will aid in control. However, the emphasis on control of leaf diseases should be placed on the use of resistant varieties. For the most current fungicide recommendations and spray schedules commercial growers are referred to Bulletin 506-B2, Midwest Commercial Small Fruit and Grape Spray Guide, and backyard growers are referred to Bulletin 780, Controlling Disease and Insects in Home Fruit Plantings. Backyard growers are encouraged to use resistant varieties. This should eliminate the need for using fungicides to control these diseases.<br />
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End of source material:<br />
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Ok, so that is great information. I can rely on everything it states about what Leaf Spot is, where it comes from, and what it looks like. What it looks like is the most important, the first step to control of a disease that is attacking your crops is to positively and accurately identify what it is. The two pictures above I took this morning, from my own strawberry plants and there can be no doubt what the problem is. It's Leaf Spot that is for sure.<br />
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So having said that, it's the part about control in the source material above that I have a problem with. They emphasize control by planting resistant strains. What a bunch of crap. They want you to tow that line because they don't want you to use chemicals in the home garden any more than is absolutely necessary. They want that to be the last resort.<br />
<br />
What a bunch of nonsense. That kind of thinking is the fastest way to lose your crops. My feeling is at the first sign of disease break out the biggest baddest gun you have available to you. Apply it fast, strong and often.<br />
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Organic? Yea right, I tried that last year when I was at war with Cucumber Beetles and Squash Bugs that were attacking my young Cucurbits. I almost lost everything in that family of plants. The Beetles and Bugs just laughed at the organic sprays I used. The only thing that saved them was that out of desperation I turned to the chemical spray "Seven". Thank God for Seven. I ended up with a decent crop harvest only because of Seven. I will never rely on "Organic" for pest or disease control again.<br />
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So back to Leaf Spot...<br />
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Needless to say, the first thing that I did after identification is to research what Chemical I should use to battle Leaf Spot on Strawberries. The end result of my research was that there are a plethora of available chemicals that are recommended. Some available to the home gardener, some only available to the professional. I settled on the chemical fungicide Capton. It's a wettable powder, that means it comes in powder form, which can be used as is, or mixed with water to apply as a spray. I intend to use it as a spray. Applying anything as a powder is a pain in the ass, and wasteful. You always end up applying more powder than you need to. Half of it goes to the wind. Sprays are much more controllable.<br />
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So to conclude I ended up ordering 5 containers of Capton from the Internet, i.e. Amazon.com, I love Amazon. I hit my strawberries with what fungicide I did have on hand in the meantime. I will post in a week or two the results of my battles with this disease.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-wEwF9QMqIZM/T4n7xviXhrI/AAAAAAAAA2M/7HWKnYBseqA/s1600/IMG-20120414-00430.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-wEwF9QMqIZM/T4n7xviXhrI/AAAAAAAAA2M/7HWKnYBseqA/s320/IMG-20120414-00430.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Just sprayed with fungicide. The fungicide makes a milky spray, you can see it on the leaves after the treatment.<br />
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<div style="text-align: left;">
<span style="font-size: small;">5-28-2013</span></div>
<div style="text-align: left;">
<span style="font-size: small;">This is a new post...</span></div>
<div style="text-align: left;">
<span style="font-size: small;">To follow up, spring of 2012 I had a major infestation of</span> <span style="font-size: small;">Mycosphaerella fragariae otherwise known as Strawberry "Leaf Spot". Don't know</span><span style="font-size: small;"> why. What I can tell you is that Capton solved it. After two applications, my plants looked 100% better. After four, leaf spot was gone. Replaced by new wonderful looking growth. Without leaf spot.</span></div>
<div style="text-align: left;">
<span style="font-size: small;"><br /></span></div>
<div style="text-align: left;">
<span style="font-size: small;">Now this year, I experienced NO leaf spot in my strawberry patch. Don't know why. What I can tell you is I did not cover my strawberries last winter. The winter before I did what they recommend, I covered my entire patch, late fall with four inches of straw for winter protection. This past winter I did not do that, I was simply too tired at the end of last year. I hoped I would not lose my entire patch because of laziness. </span></div>
<div style="text-align: left;">
<span style="font-size: small;"><br /></span></div>
<div style="text-align: left;">
<span style="font-size: small;">I found that the plants stayed green all the way through the worst of the winter. Through the cold, wind and under snow. Early January they began to turn brown. By early February all the leaves were brown. I thought the worst. I thought I lost my patch. But by March, they began to produce new growth, new bright green leaves. I was elated. By the middle of April, my patch was back, lush green and strong. I looked closely, I looked with determination, and I could find no indication of leaf spot. </span></div>
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<span style="font-size: small;"><br /></span></div>
<div style="text-align: left;">
<span style="font-size: small;">So I sprayed the entire patch with Captan anyway, except for one row. A week later I sprayed it again, except that last row. Again all I can tell you is this year, I have had no indication of, nor been bothered by </span><span style="font-size: small;">Mycosphaerella fragariae otherwise known as leaf spot. Including the last row.</span></div>
<div style="text-align: left;">
<span style="font-size: small;"><br /></span></div>
<div style="text-align: left;">
<span style="font-size: small;">I don't think I will cover my strawberry patch this coming winter.</span><br />
<span style="font-size: small;"><br /></span>
<span style="font-size: small;">5-11-2014</span><br />
<span style="font-size: small;">Update for this year...</span><br />
<span style="font-size: small;">Again last fall I did not cover my strawberry plants. And again they seemed to weather the winter cold and snow just fine. There was considerable browning and loss of foliage come spring, when spring finally arrived as we had a long hard winter, but all in all they did just fine and came back lush and green. And again I have not been bothered by leaf spot. Not even a little. Plants are now just starting to flower and I am convinced that not covering them is the way to go. Something to do with covering them encourages leaf spot. The following are a few pictures of this years crop;</span><br />
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kwndershttp://www.blogger.com/profile/03340426295541853988noreply@blogger.com2