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- Mar 8, 2011
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Yes!Ohh I think I see a coffee Syphon too
Yes!Ohh I think I see a coffee Syphon too
Time to make Japanese milk bread
I looked at that a while ago, but haven't tried yet. Another thing to put on the looong list…Time to make Japanese milk bread
I'm not a bread expert, so pardon this question. Is this a bread box or is it for baking bread? If its for baking, what is the lid for?
I'm not a bread expert, so pardon this question. Is this a bread box or is it for baking bread? If its for baking, what is the lid for?
Thanks.
USA panIt's called a "Pullman" loaf pan. The top lid keeps the loaf from expanding up and forces a condensed loaf. Used for sandwich bread.
BTW the "USA Pan" line of pans is the best I've used. I don't make this kind of bread but have their muffin pans, reg loaf pans, not sure how many others.
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Belonged to my great uncle. It's definitely Japanese and i suspect it came here during occupied Japan. Sat on the shelf in the garage. So rusty.
Had it sand blasted and coated with stove black.
I did look at them, but ended up buying a smaller horizontal one. It has allowed me to discover I'm terrible at sausage-making.Got this one a while ago:
Don't give up! It's a bit like sourdough: it takes a few tries to get the technique down.I did look at them, but ended up buying a smaller horizontal one. It has allowed me to discover I'm terrible at sausage-making.
Have you considered using hog casings? I find that they not only look and taste better, but are also a lot more forgiving in terms of stretch.I'm using collagen casings, but I've had a huge split rate, which my butcher says is prob caused by over stuffing them.
After swapping out my frying pans for some decent carbon steel, I started looking for something stainless for when carbon would be too reactive. After a bit of a hunt, and not wanting to pay new prices picked up a used mauviel 250c frying pan
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quick go over with some oven cleaner and a Brillo pad to get the burnt on grease off, then a quick buff with some autosol had it looking a bit tidier
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Will see how it performs tomorrow, seems nicely solid
I have a 250 sauté. I’ve read it’s 2.3mm copper and .2mm stainlessI'm curious, how much of the pan is copper versus whatever the cooking surface is? I couldn't imagine silver or tin holding up to that sort of abrasion. They're beautiful pans, but i've never cooked on one.
Nice clean up on it!
Got this one a while ago:
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Excellent plan, IMO!I'm going to get a smoker when we move...
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