Discover Top Posts Tagged with #dche110

Pairing the old with the new. I have taken the idea of Yahoo’s early 2000s website design and made it my own. My publication at the start of the semester was a recipe book with a very modern approach. Throughout the book there are ingredients such as diastatic malt powder and xantham gum, and techniques such as sous vide. These are all very avant-garde elements of cooking and i thought it would be an interesting dynamic to contrast it with ugly pre 2000s gifs. Most of the images are sourced from http://www.reocities.com/NapaValley/

This archive of the geocities contains mainly food & lifestyle related web pages.

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Beef Stock

2.5kg Beef, feet 2kg Beef bones 100g Tomato paste 1kg Sweet onion 130g Garlic, 2 whole heads 2.3kg Beef, minced 300g Carrot, about 4 large 7g Black pepper, whole 5g Thyme, fresh sprigs 0.25g Bay leaf, fresh 6kg Water

1 Smother beef feet and bones in tomato paste, and place in roasting pan.

2 Chop the onions in half and place them among the beef bones. Place the whole heads of garlic among the pan.

3 In a separate pan crumble an even layer of minced beef. Add both trays to a 220°c oven. Roast until deep brown stiring occasionally. This process can take up to 2 hours.

4 Drain fat off minced beef with a strainer and transfer the roasted meat and vegetables to a pot. Add the remaining ingredients (carrot, black pepper, thyme and bay leaf,) reserving a little water for deglazing the pans.

5 Deglaze the bottom of the trays and add it to the pot. Bring the contents of the pot to a simmer and maintain it for 24 hours — try to maintain 90°c

6 Strain stock, skim off the fat as it cools and reserve.

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Buttermilk Biscuits

450g Self-rising flour 22g Sugar 15g Baking powder 4g Salt, kosher 170g Butter, salted 450g Heavy cream, very cold 50g Egg 50g Water

1 Thoroughly chill the cream and butter. The butter should almost be frozen.

2 Mix dry ingredients in a bowl. Grate in the butter and gently toss the mixture to coat each piece of butter in the dry mix. Once coated, cut the butter between your hands till it becomes crumby.

3 Mix the cream through the butter-flour mixture. Mix till it barely comes together — 12–18 turns of a spoon. The dough will be quite wet.

4 Lightly flour the dough and press it into a ball and place it on a tray.

5 Form the dough into a rectangle 20cm × 28cm, 2cm thick. Portion into 16 rectangles and slightly separate them on the tray.

6 Make egg wash with egg and water and brush onto the dough.

7 Bake at 205°c for 15 minutes.

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Smokeless Smoked Brisket

8kg Water, cold 240g Smoked salt 160g Brown sugar 240g Liquid smoke, hickory or mesquite, divided 6kg Brisket 20g Prague Powder no. 1, optional 240g Molasses 60g Liquid aminos, or soy sauce

Rub 300g Smoked salt 200g Brown sugar 120g Chipotle powder, or smoked paprika 100g Black pepper 45g Mustard powder 30g Onion powder 15g Garlic powder

1 Pour water into a container and add 240g smoked salt, 160g brown sugar and 120g liquid smoke. Whisk until all ingredients are dissolved.

2 Trim brisket to desired fattiness.

3 Inject the meat with some of the brine. Leave the brisket in the bucket of brine for 24–72 hours. As we are not using traditional smoking methods we will be unable to create a smoke ring on the meat. It is possible to create a fake smoke ring with Prague Powder no. 1 (ppn1). Mix the ppn1 into the brine and let the brisket soak for another 2–3 hours.

4 In a bowl mix the remaining Liquid smoke, molasses and liquid aminos.

5 Preheat a sous vide bath to 68°c. While it heats brush half the glaze onto the brined brisket.

6 Transfer the brisket to a sous vide bag and cook for 24 hours.

7 Combine rub ingredients and grind to a medium coarseness.

8 Once the brisket has finished cooking glaze it with the remaining glaze.

9 Preheat an oven to 125°c. Apply a liberal coating of rub to the surface of the meat, and transfer to a baking rack. Allow meat to cook for until a nice crusty bark develops, about 3–4 hours. Let the meat cool for a few minutes before you slice into it.

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Cleaning Crab

1 Crab, whole

1 Blanche the crab in boiling water for 60 seconds. Immediately transfer to ice water to stop cooking.

2 Pry the shell off, pulling from the back of the crab first. Remove the gills and scoop out the guts inside the body of the crab. A good rule of thumb is to remove anything that’s not pure white.

3 Rinse out the body of the crab and pry off the abdomen.

4 Cut into quarters by splitting down the middle from head to tail, then cutting each side into halves. Leave the front half with the pincher (if still attached; they sometimes fall off during cleaning), and the back half with the last two or three legs. Reserve cold until needed.

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Rye Berry Bread

535g Rye berries, divided 790g Water, divided 120g Molasses, divided 7g Active dry yeast 350g Bread flour 15g Salt Butter for greasing, as needed

Toppings 10g Flaxseed 10g Pumpkin seed 10g Sunflower seed

1 Add 120g rye berries and 250g water to the pot of a pressure cooker, and quickly bring to a boil. Attach the lid, and cook the rye berries at full pressure for 20 minutes. Remove from heat, and allow the mixture to vent naturally.

2 While the rye berries are cooking, warm 40g water over low to medium heat. Use a digital thermometer to monitor the water temperature. You want it between 41°c and 46°c — any hotter than that, and it will kill the yeast.

Combine warmed water with 20g molasses and yeast, and allow the yeast to bloom for 20 minutes.

3 Add the remaining raw rye berries (415g) to a blender, and blend on high until they are mostly crushed. When you stop hearing the berries ping against the side of the blender, you are done. Add crushed berries to bread flour and salt.

4 Add remaining water (500g and molasses (100g) to the bowl of a stand mixer. Add the yeast mixture and strained, cooked rye berries.

5 Attach the dough hook to the stand mixer, and begin mixing on low. Gradually add the flour mixture. Once the dry ingredients are totally incorporated, continue mixing on medium-low for 6–8 minutes. The dough should be sticky but not super wet.

6 Grease a dutch oven, and place the dough inside. Cover the dutch oven in plastic wrap, and allow the dough to proof until it has grown to twice its size.

7 Once proofed sprinkle the dough generously with seeds. Cover the dutch oven with the lid, and place it in the preheated oven. Bake for 35–40 minutes, or until the core temperature is between 88°c and 90°c. Once that core temp has been achieved, remove the lid of the dutch oven and continue baking until the bread reaches a core temp of 98°c. Let the bread cool in the dutch oven for one hour then remove.

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