Just a quick post to introduce a bit of an older project, which got done while the blog was down. I needed a smaller sous vide device. Big Frank was simply too big for cooking small things, like gyro meat loaf. Since the water has to cover the heating element, or melting occurs, I needed a smaller vessel. Introducing Young Frankenvide. He has the same brains and guts as v.2.0, but a smaller body.
This post is primarily for Chuginator. A brief conversation about homemade pizza and a lack of photos made him cry. So, I dug up photos, and all he wanted to see, “was pizza.” So, to appease my friend, I decided to make another pizza and make sure I documented it for him in all of its glory. [Note to self: stop blogging drunk. You sound stupid.]
Here begins the photos of what were sent to Chugs, yesterday.
Look at these adorable children! Who could complain about this.
Here’s some pizza without me and adorable children.
Begin the gallery. All pictures have different descriptions. Titles are the same. I get tired of captioning photos …
I need to ensure that I am making this dough at least two days before cooking. This means 24 hours to rise, RSAT, wrap, and refrigerate for 24 more hours. The flavor is just SO MUCH BETTER!
Also, I think that measuring in the kitchen to the exact gram is both monotonous and predictable. It removes the elimination of happy accidents, discovery, fun, and exploration. So, here are my notes on Chef John’s No-Knead Pizza Dough Recipe. (Thank you, Chugs, for introducing me to this):
This dough was about perfect. I blended about 3c. all purpose King Arthur flour, 3/4c. KA bread flour, and 1/4 KA wheat flour. I increased the yeast to 1/2 tsp., sugar to 1/2 tsp., and salt to 1 1/2 tsp. I created a water slurry (1 1/2c.) with the olive oil (2 Tbls) and added 2 tbls.ish of red-wine vinegar. Crisp, chewy, and full of flavor.
Much to my dismay, Jules was correct. Put the damned motor on the outside of the roaster, Mr. Emery! It was an engineering struggle, but worth the pain. I found a tube that would fit the motor shaft, took a shaft out of a trashed motor, slapped it all together with blood and tears, and extended the shaft through the side wall of the toaster oven.
No longer does the motor really see or experience any heat. Jules and I are now cranking out coffee and having a grand old time doing so. So, we’ll see how long it lasts. Heck, Jules even printed out “Frankenroaster” on a label machine for me, to give him a proper name.