Gravy's Cooking Thread

mkopec

mkopec

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You need these types of razors, and you can get a shit ton of them for like $10 on amazon. They are super thin and sharp as hell and they dont snag.

1784914822512.png


As for the overnight thing, I mean I can tell the difference. But not sure youre going to using that bread the way you do. I mean, if its working the way you do them, then by all means, who cares.
 
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Furry

Furry

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mkopec said:
You need these types of razors, and you can get a shit ton of them for like $10 on amazon. They are super thin and sharp as hell and they dont snag.

View attachment 635170

As for the overnight thing, I mean I can tell the difference. But not sure youre going to using that bread the way you do. I mean, if it’s working the way you do them, then by all means, who cares.
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I recommend strongly against this unless you like eating teflon or the various other coatings they spray on these things.
 
mkopec

mkopec

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Furry said:
I recommend strongly against this unless you like eating teflon or the various other coatings they spray on these things.
Click to expand...
LOL what do you think they use in the bakery? also teflon is inert to you if you eat it. It passes right through you. Its the actual process of making teflon which is bad and pollutes everything. I watched an entire documentary on teflon one day.

Edit: here you go...Food safe..

Amazon.com: 50 PCS Bread Lame Blades Refill - Surgical Grade Stainless Steel Bread Scoring Blades for Sourdough Baking, Ultra Sharp Replacement Razor Blade, French Dough Bread Lame Razors Knife for Sourdough Bake : Home & Kitchen

Buy 50 PCS Bread Lame Blades Refill - Surgical Grade Stainless Steel Bread Scoring Blades for Sourdough Baking, Ultra Sharp Replacement Razor Blade, French Dough Bread Lame Razors Knife for Sourdough Bake: Baking & Pastry Utensils - Amazon.com ✓ FREE DELIVERY possible on eligible purchases
www.amazon.com

Modern Teflon (PTFE) is generally safe for everyday cooking, provided you use it correctly. The primary risks occur when the pan is overheated—which releases toxic fumes—or if it is an older product made with now-banned, hazardous chemicals.

When Teflon is Safe
Teflon (the brand name for a synthetic chemical called PTFE) is highly non-reactive. If you accidentally ingest microscopic flakes from a scratched pan, they are considered safe because the chemical is inert and will simply pass through your digestive system. Additionally, modern Teflon is manufactured without PFOA (a harmful chemical used in older products).

The Danger of Overheating
The main hazard with Teflon cookware occurs when it is heated above 500°F (260°C). At these high temperatures, the coating begins to break down and release toxic fumes.
 
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Burns

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mkopec said:
LOL what do you think they use in the bakery? also teflon is inert to you if you eat it. It passes right through you. Its the actual process of making teflon which is bad and pollutes everything. I watched an entire documentary on teflon one day.

Edit: here you go...Food safe..

Amazon.com: 50 PCS Bread Lame Blades Refill - Surgical Grade Stainless Steel Bread Scoring Blades for Sourdough Baking, Ultra Sharp Replacement Razor Blade, French Dough Bread Lame Razors Knife for Sourdough Bake : Home & Kitchen

Buy 50 PCS Bread Lame Blades Refill - Surgical Grade Stainless Steel Bread Scoring Blades for Sourdough Baking, Ultra Sharp Replacement Razor Blade, French Dough Bread Lame Razors Knife for Sourdough Bake: Baking & Pastry Utensils - Amazon.com ✓ FREE DELIVERY possible on eligible purchases
www.amazon.com
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I've had Teflon poisoning before, it was an experience...

Many years ago we got one of those Teflon drip mats for the oven when Pampered Chef's overpriced goods were popular. Shortly thereafter, I decided to preheat the oven to 500 or 550 to cook a pizza and bam, face full of Teflon gas when I opened the oven.

Also, the fancy bakers lame seems pretty cheep:
2026-07-24 13.20.21 www.amazon.com 2b2a16ac962f.png
 
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Fogel

Fogel

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You don't have to overnight it in the fridge. The flavor development is a part of the yeast reaction. The same process that creates the co2 to make dough rise also produces alcohol. You can let the dough sit at room temp for 30 minutes to an hour to develop however much alcohol you want. Then you knock it down to degas it and then do your final proof before baking. If you don't degas it, it'll be overproofed and come out looking like shit. This is the process we used in the bakery to make yeast raised donuts but works the same in bread.
 
mkopec

mkopec

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Fogel said:
You don't have to overnight it in the fridge. The flavor development is a part of the yeast reaction. The same process that creates the co2 to make dough rise also produces alcohol. You can let the dough sit at room temp for 30 minutes to an hour to develop however much alcohol you want. Then you knock it down to degas it and then do your final proof before baking. If you don't degas it, it'll be overproofed and come out looking like shit. This is the process we used in the bakery to make yeast raised donuts but works the same in bread.
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I mean do what you do if your happy. Like I said in my experience of making breads for like 5 yrs it ALWAYS taste better the longer you let it ferment in the fridge. ITs not jsut yeast acting on the dough, there is countless other wild yeast, bacteria etc.. That act upon it as well. and with 30 min to a hour youre just not developing those deep flavors. There is a reason why every bread baker uses a 2 day cycle for their bread. Kneeding and shaping 1st day, overnight proof in the fridge, bake the 2nd day while making the dough for the 3rd day.

Youre spending all that time making it in the first place, why not make it the best it could be?

Yes, proofing your bread dough in the fridge overnight is often better because it improves flavor, makes shaping and scoring easier, and gives you a flexible schedule.

Key Benefits of Cold Proofing
    • Better Flavor: Slow fermentation builds deep, complex, and slightly sour tastes.
    • Easier Handling: Cold dough firms up, which helps you score clean decorative patterns and hold shape.
 
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Siliconemelons

Siliconemelons

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Covid…no one was making money?

Hahahahhahahahahahahahahahahahhahahahaahah

No pretentious “fine dining” didnt, but normal bros that adapted did, and did a killing
 
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Lanx

Lanx

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Burren said:
That shit looks retardedly gay.
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i'm pretty sure the top right is some faggot ass "deconstruction" of a chinese youtiao
87d50fb24533d987eb9e8a50b6d840aa.png

fried dough and congee, i found a literal hole in the wall that had some good congee in taiwan, i think it was like $1, gave it to me in a paper bowl and paper spoon, you ever try to eat w/ a fucking paper spoon? lulz it was still good.

and this fufu place has the gal to try to upscale what is essentially the chinese egg mcmuffin
 
Furry

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Making a focaccia for dinner and I always forget how fun it is to work with this dough. Anyone who's never made it before should give it a try. It's basically 4-5 hours of babysitting it until until you can toss in the oven.
 
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Dr.Retarded

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Pulled out two racks of baby backs I'm going to make sticky ribs today based on Siliconemelons Siliconemelons mention of them the other day, but going to do my own twist. Normally I'd put them on the smoker, but don't really want to screw around with it because it might rain.

Furry Furry I know you talked about pastrami the other day, have you ever thought about doing it with a pork butt or loin? Was thinking about it a day or so ago, and figured it would probably be a good experiment because the brine/spice blend specifically would be pretty good with pork.
 
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Furry

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Dr.Retarded said:
Pulled out two racks of baby backs I'm going to make sticky ribs today based on Siliconemelons Siliconemelons mention of them the other day, but going to do my own twist. Normally I'd put them on the smoker, but don't really want to screw around with it because it might rain.

Furry Furry I know you talked about pastrami the other day, have you ever thought about doing it with a pork butt or loin? Was thinking about it a day or so ago, and figured it would probably be a good experiment because the brine/spice blend specifically would be pretty good with pork.
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Going too far off the rails with pork butt sounds like a bad idea in my head I know some smoke recipes have short brines, but something 2 weeks long? Pork loin it could probably work. I'd look into how they make canadian bacon and possibly use that a base idea to change in pastrami spices.
 
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Dr.Retarded

Dr.Retarded

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Furry said:
Going too far off the rails with pork butt sounds like a bad idea in my head I know some smoke recipes have short brines, but something 2 weeks long? Pork loin it could probably work. I'd look into how they make canadian bacon and possibly use that a base idea to change in pastrami spices.
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I mean if you're essentially pickling it, you could probably push it at least a 5 or 7 days no problem. It's not as big as a brisket so it probably wouldn't take us long to brine, even though it is thicker, but maybe you use a jacquard let the brine penetrate easier. I think one of those full loins though would be pretty good because then you could slice it real easy.
 
BrutulTM

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I've had pastrami made from goose breast. It wasn't bad but not as good as beef. Probably one of the better things you can do with goose though.
 
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