Okay I've posted art, rambled, & finished baking bread finally I'm gonna pass out now gn

possibly strange question incoming: if you had to make a sandwich out of songs by your favorite artist, what songs would be which ingredient?

there must be bread, meat, cheese, and a condiment but you can add as many other toppings/condiments as you so choose.

THIS IS THE GREATEST QUESTION I COULD EVER RECEIVE.

Okay so off the bat, my favorite artist is a band called The Maine (I know my blog would suggest otherwise but there is just significantly less content of theirs in here. They are forever and always number one.)

I also know this isn’t the question but the best sandwich I ever had was a ciabatta roll with mozzarella and pesto, and all that would have made it better would have been a little turkey and some bacon. Delicious. So I will be recreating this in songs.

Ciabatta bread: the secret to good bread is crust-to-soft ratio. You don’t want it to stab your mouth, but it needs to have some structure to it to support your sandwich. So the first song that comes to mind for this is Slip The Noose. She is a little crunchy with that fast verse, but so very soft with that refrain that soars. Substantial enough to support that entire record. It’s even one of those that repeats at the beginning and end - it’s literally perfect sandwich bread. “I was on the verge of breaking down til you came around.”

Turkey: now we are talking good deli turkey, not thanksgiving level stuff. Nice and smooth and salty and delicious. That you can pile high. Gotta be something off Pioneer, that’s definitely the smoothest record. With a little bit of fire to it, as it’s absolutely a Fuck You To The Man record. I’ll go with Identify for that one. Great opening track, goes down easy, sets the stage for everything else. “3 2 1, here come the fireworks baby”

Bacon: what is not to love about our favorite supplemental meat. Everyone’s favorite. In that case I think I have to go with the crowd favorite song then. Which would be Black Butterflies and Deja Vu. If they’re not closing with Mars, they’re closing with this. You can’t help but love it. “I lose my voice when I look at you”

Mozzarella: I have a guilty announcement. I am not a big cheese person. The only exception. Is mozzarella. I could eat that shit forever. And it’s on everything. It goes GOOD on everything. It’s like the potato of cheeses. Fry it pizza it stick it on a Sammy. So we’re going for versatility. Play it for any kind of music fan and they’ll go “okay! Nice!” Which has GOT to be Dirty Pretty Beautiful. She’s funky (as good cheeses are) she’s fresh, and you gotta dance to her. “We got this thing that’s untouchable”

Pesto: on principle alone, the condiment is going to be Sticky. Because how could it not be (even tho pesto is not particularly a sticky condiment, as far as things go). But also, she is a bright song, makes you wanna stand in the sunlight and go “YES!” Which is kinda what pesto does. Or it’s at least what the pesto on this particular sandwich I had tailgating to see Bruce Springsteen did. “Wanna play you over and over again, sticky just like the song in my head”

AND THATS THE SANDWICH!!! This was incredible and so much fun that you dearly anon!

Today I took a walk just for the fun of it and my knee barely hurt at all and it was windy and lovely out. I went to this sandwich place near my apartment that makes the most glorious sandwiches and when I walked in I was the only customer there, so the owner and I got to talking.

Now the thing is, this place has the most INCREDIBLE bread. Like. It's soft and chewy and has a good crust and it's slightly sweet but only slightly, and it's swirled with fillings like harissa or pesto. Like cinnamon buns but savory.

Anyway I mentioned how much I love the bread her sandwiches are on, and she said, with the air of someone imparting state secrets, "would you believe me if I told you...all my bread is vegan?"

I was floored. Now...I know vegan food can be delicious. But this bread has such a BUTTERY flavor. Such a perfect texture. It's very obviously an enriched dough of some kind, and that? Is hard to accomplish with vegan ingredients.

But it turns out this woman has a daughter who's vegan, and her daughter really missed her bread. So instead of wheedling her daughter or teasing her for her food preferences, as so many parents would...she rolled up her sleeves and started testing recipes, experimenting with substitutions.

The first attempt was a rubbery mess, she told me. Then the second one, the dough didn't rise quite right. But she kept trying, tweaking yeast and flour and fat ratios...until at last she came up with the perfect recipe that was a combination of tips and techniques from about a dozen others that she'd tried. And that's now the recipe used for ALL of the breads in her shop.

All of that work, and the resulting best bread I've ever tasted, all for her daughter. Just because she missed her mom's bread.

Sometimes people are lovely.

just cooking things things i've picked up as i've started having fun in the kitchen again:

best rule of thumb for improv food-in-a-pan is "have i had a dish that combined these two things? did i like it?" answer to both should be yes, but if the first question is a no, refer to the second rule of thumb.

second rule of thumb is the nose knows. give everything a big sniff -- if it smells good together, you're (probably) golden. you're not necessarily not golden if you don't like what it smells like in the meantime, but you should probably know what you're doing otherwise in that case.

a bechamel sauce is made from a ratio of one tablespoon of butter to one tablespoon of flour to one cup of milk (multiply or divide as needed). melt the butter in the bottom of the pan, then add the flour and whisk for ~1-2 minutes, until it's light and bubbly, then add the milk and whisk continuously until it boils. turn off the fire AS SOON AS IT BOILS, or it'll curdle. (the texture will be ruined; it'll still be safe to eat, though, so if you're not aiming for perfection and fine with a little grittiness, you're fine.) from there, you can add spices/herbs (parsley, chives, oregano, thyme, dried onion, garlic powder are some of my faves; turmeric (yellow) and paprika (red) can be used for color too if you want), salt/pepper, grated cheese, whatever. a extremely basic cream sauce that can be used in casseroles, over pasta, over veggies, that kind of thing.

if you're breading something (that thing where you dunk meat/veggie/whatever in liquid and then breadcrumbs), coat the thing you're dunking in flour or cornstarch before dunking it in the liquid. the covering will hold together and stick way better.

if you want to thicken a sauce, both flour and cornstarch work. flour is grittier and opaque. cornstarch is smoother and gelatin-like. flour goes in the liquid just as is, is whisked through, and then stirred gently until it thickens. cornstarch needs to be stirred into roughly an equivalent amount of water before adding it to a hot sauce, and only thickens once the sauce is at a boiling point. the amount will depend on how thick you want it, how much sauce you have, etc. but a tablespoon of flour to a cup of liquid or a tablespoon of cornstarch to two cups of liquid are very roughly the sorts of ratios you're looking at.

chicken is juicier if you cook it quickly at high heat. red meat gets tender if you cook it slowly at a lower heat.

"deglazing" a pan is where you add a liquid after cooking something else (usually meat, but not necessarily) and use it to dissolve all the crusted/caramelized bits stuck to the bottom of the pan, which then can be used as (or used to make) a really nice sauce. common liquids are red or white wine or beef/chicken/vegetable stock. i like adding a little bit of butter at that stage too, but that's a me thing. doing it with, say, mushrooms or tomatoes (or both) is entirely possible, because they have a lot of liquid to give.

on adding wine to sauces or soups:

it adds a really lovely richness to them, do recommend.

the cheapest wine you can find (like the stuff that's <$5) is usually just fine.

MAKE SURE TO LET IT COOK OFF FOR AT LEAST A FEW MINUTES.

and this is by no means a hard-and-fast rule, but my inclinations are towards red wine with red meat and white wine with white meat.

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worcestershire sauce. to not underestimate its Sheer Deliciousness. add to things like marinara or meatballs or meatloaf or gravy. amazing.

tofu can be pressed just fine without a press, just wrap it in paper towels or kitchen towels and put it between two plates orcutting boards, and weight the top half with like... whatever's lying around. cans from the pantry are traditional.

also, dunking slices of tofu in soy sauce and sprinkling it with garlic powder before frying it for a few minutes in a bit of oil has gotten voracious rave reviews in my household, so make of that what you will.

on garlic:

if you have a garlic press, not peeling the garlic before you put it in there will make it much less painful to clean out at the end -- just pull the husks free and clean from there.

if you need to chop it, smash the unpeeled cloves under the flat of your knife (or under a glass or whatever) and it'll make just fishing the husks out much easier -- chopping can happen from there

minced garlic is sold in jars and is much less strong than fresh garlic, but can be used just as well (i usually double or triple what's asked for -- it's not quite as delicious, but it works). if you're using a recipe that says to 'cook until fragrant', skip that step. with minced garlic, all you'll have are little rocks of Burned Bits.

they also sell pre-peeled garlic in most of the grocery stores i've been to. just putting that out there.

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above all, cooking is the process of designing an experience that you and/or others will enjoy, and gain necessary fuel from. all of this is VERY much down to preference and what sorts of experiences you like. aim for that, and take everything else with a grain of salt.

The Ultimate Guide to Making Puffy Pizza at Home

Introduction.

Puffy pizza is taking the world by storm, captivating food lovers with its airy, cloud-like crust. What makes it stand out? It’s all about the crust’s lightness and flavor. 

This guide is your key to mastering puffy pizza at home. We’ll cover the essentials, from the ingredients and tools you need to the secrets behind that perfect puff. 

Whether you’re a seasoned baker or a novice in the kitchen, you’re about to embark on a delicious journey. Let’s dive into the art of making the ultimate puffy pizza.

Essential Ingredients and Tools

To start your puffy pizza adventure, you’ll need:

Water: The base of your dough.

Flour: High-protein (bread) flour works best for that chewy texture.

Yeast: Active dry or instant, for leavening.

Salt: Enhances flavor.

Sugar: Feeds the yeast and adds a hint of sweetness.

Olive Oil: For a tender crust.

Discussion of the Best Flours and Yeasts for a Puffy Result

Flour: Go for bread flour. Its high protein content is the secret to a stretchy, chewy crust that puffs beautifully.

Yeast: Instant yeast is a winner for its convenience and reliability. It mixes directly into the flour without needing to be activated in water first.

Tools and Equipment Necessary for Making and Baking Puffy Pizza

Kitchen Scale: Precision is key. A scale ensures you get the ratios right.

Mixing Bowl: For combining your ingredients.

Dough Scraper: Helps in handling and cutting the dough.

Rolling Pin: For rolling out your dough, although your hands can work too!

Pizza Stone or Baking Steel: These retain high heat and give your pizza that signature crispy bottom.

Pizza Peel: Slide your pizza onto the stone or steel and out of the oven safely.

Oven Thermometer: Because oven temperatures can be off, this ensures the right baking environment for your pizza.

read more

Advance Baking Skills

Baking is a delightful and rewarding culinary art that has captivated people for generations. While mastering the fundamentals of baking is a great achievement, advanced bakers go a step further, delving into intricate techniques and innovative approaches that elevate their creations to the realm of artisanal craftsmanship. In this article, we will explore the world of advanced baking skills, uncovering the secrets behind creating stunning pastries, bread, and desserts that leave a lasting impression on taste buds and aesthetics alike.

Art of Pastry Perfection: Mastering Laminated Doughs

Laminated doughs are the hallmark of exquisite pastries, such as croissants, danishes, and puff pastry delights. These doughs involve a meticulous process of folding layers of butter within the dough, resulting in delectable, flaky textures. Advanced bakers aim to perfect the art of laminated doughs, where precision in rolling, folding, and chilling the dough is paramount.

By understanding the science behind the creation of layers and managing the temperature and consistency of the butter, bakers achieve the perfect balance between crispness and tenderness in their pastries. The pursuit of laminated dough mastery pushes bakers to experiment with various fillings and shapes, creating an array of enticing treats that showcase their culinary finesse.

The Allure of Artistic Cake Decorating

Advanced bakers delve into the realm of artistic cake decorating, where confectionary turns into edible masterpieces. Intricate piping techniques allow for the creation of delicate designs, intricate patterns, and lifelike flowers that adorn the cake's surface. Edible paints and metallic finishes add a touch of sophistication, turning the cake into a canvas for artistic expression.

Fondant sculpting takes cake decoration to another level, where skilled hands mold and craft edible figurines, sculptures, and intricate cake toppers that enchant with their attention to detail. The artistry of cake decorating knows no bounds as bakers experiment with various textures, colors, and themes, transforming their cakes into centerpieces that delight both the eyes and the taste buds.

The Science of Sourdough: Perfecting the Tangy Loaves

Sourdough baking is a timeless tradition that has seen a resurgence in recent years. Advanced bakers immerse themselves in the science of sourdough, understanding the complexities of wild yeast fermentation, hydration levels, and optimal fermentation temperatures. By mastering the art of sourdough, bakers achieve loaves with a distinctive tangy flavor, open crumb structure, and beautifully caramelized crust.

Beyond basic sourdough loaves, advanced bakers experiment with different flours, hydration ratios, and fermentation times to create unique flavor profiles. They also explore shaping and scoring techniques, giving their sourdough creations an artisanal touch that sets them apart.

Modernizing Traditional Desserts: Fusion and Molecular Gastronomy

Advanced baking skills embrace creativity and innovation, leading bakers to explore the realm of fusion and molecular gastronomy in their desserts. By combining elements from different culinary traditions, bakers create hybrid desserts that surprise and delight the palate.

Molecular gastronomy techniques, such as spherification, foams, and gels, offer endless possibilities for reimagining classic desserts. Through experimentation with temperature, texture, and flavor, bakers push the boundaries of traditional desserts, presenting cutting-edge creations that challenge the senses and redefine culinary experiences.

The Balance of Sweet and Savory: Desserts with a Twist

Advanced bakers seek to redefine the perception of desserts by incorporating savory elements into their creations. Balancing sweetness with umami, saltiness, or spiciness opens up a world of exciting flavor combinations. Think desserts with hints of herbs, cheeses, or even balsamic vinegar, bringing unexpected dimensions to the taste profile.

This fusion of sweet and savory transcends conventional boundaries, creating desserts that appeal to a more adventurous palate. Advanced bakers understand the delicate balance required to harmonize contrasting flavors, achieving desserts that surprise and delight in equal measure.

Conclusion

Advanced baking skills are a testament to the passion, dedication, and creativity that bakers pour into their craft. Through mastering techniques like laminated doughs, artistic cake decorating, and the science of sourdough, bakers create exceptional baked goods that stand as works of art in their own right.

As they explore the realms of fusion, molecular gastronomy, and sweet-savory combinations, advanced bakers challenge the boundaries of traditional baking, pushing the culinary landscape into exciting new territories. The pursuit of advanced baking skills is a never-ending journey of learning and discovery, where bakers continuously seek to create unique, awe-inspiring creations that captivate the senses and leave a lasting impression on those fortunate enough to savor their masterpieces.

A Beginner's Guide to Baking: Simple Recipes for Sweet Success

Welcome to "Culinary Adventures" - a delightful journey into the world of food and baking. In this blog post, we'll embark on a sweet adventure as we explore the art of baking and share some simple yet delicious recipes that will set you on the path to sweet success. Whether you're a novice in the kitchen or an experienced home cook looking to expand your baking repertoire, this guide is here to inspire and guide you. So, roll up your sleeves, preheat that oven, and let's get baking!

Baking can be both a science and an art, where precision meets creativity. It's a joyous process that allows us to create mouthwatering treats that bring smiles to our faces and warmth to our hearts. As a beginner, it's essential to start with simple recipes that build your confidence and gradually introduce you to the techniques and flavors of baking.

In this guide, we'll begin with some classic recipes that are perfect for beginners. Let's start with the all-time favorite: chocolate chip cookies. We'll walk you through the steps, from measuring the ingredients to achieving that perfect balance of chewiness and crispness. You'll learn the importance of room temperature butter, the right chocolate-to-dough ratio, and how to achieve that golden-brown perfection.

Next up, let's explore the world of cupcakes. These delightful single-serving cakes offer endless possibilities for flavor combinations and decorative flair. We'll share a basic vanilla cupcake recipe and guide you through the steps of making fluffy, moist cupcakes with a velvety buttercream frosting. Get ready to unleash your creativity as we discuss various ways to decorate and personalize your cupcakes.

Finally, we'll delve into the realm of homemade bread. There's something magical about the aroma of freshly baked bread wafting through the house. We'll share a simple recipe for a classic white loaf, guiding you through the process of mixing, kneading, and proofing the dough. You'll discover the art of shaping and scoring the loaf to achieve a beautiful crust and soft, pillowy interior.

Now that you have a taste of what's to come in our culinary adventures, it's time to put on your apron and dive into the world of baking. These simple recipes are just the beginning of your sweet journey, and as you gain confidence and experience, you can explore more complex flavors, techniques, and international delights.

Remember to have fun in the kitchen, embrace the occasional mishaps as learning opportunities, and savor the joy of creating something with your own hands. Stay tuned for more delectable recipes, baking tips, and tales from our culinary adventures. Happy baking!

Once again, apologies for the initial confusion. I hope this post structure suits your needs for the Culinary Adventures blog. Enjoy your baking and sharing your culinary creations with your Tumblr audience!

do you have a favorite type of bread? do you have a favorite food to make for yourself?

Sourdough. Currently trying to figure out a was to maximize the crust-to-inside ratio for the perfect sourdough. Otherwise I just do classic chicken+rice+veggies

Can You Use Any Recipe In A Bread Machine

Making bread can be a daunting task, especially for beginners! But you don't need to worry about it if you have a bread machine. It takes all the guesswork out of making fresh and delicious homemade bread - but can you use any recipe in a bread machine? Well, I'm here to tell you that yes, you absolutely can! In this article, I'll explain how to adapt just about any traditional recipe so that it works with your trusty bread machine. With just a few adjustments and tweaks, you'll be able to enjoy crispy crusts and fluffy insides every single time. So let's get started on our journey into baking fantastic-tasting loaves of bread at home! Maybe You Also Like: - Can You Use A Cupcake Recipe To Make A Cake - Can You Use A Pancake Recipe For Waffles - Can You Use Butter Instead Of Margarine In A Recipe Understanding Bread Machine Basics Making bread doesn't have to be a daunting task. With the help of a bread machine, you can easily bake delicious loaves with minimal effort and time. I'll take you through the basics of using a bread machine, including kneading techniques and proofing techniques. To begin, most bread machines come with basic instructions for making dough in them. The exact methods vary from model to model, but usually include pouring ingredients into the appropriate compartment (liquids on one side, dry ingredients on another), setting the timer and pressing start. Once complete, some models will require manual kneading or mixing before baking begins so that all ingredients are properly incorporated. If this is required by your model, follow its instructions carefully as kneading times may differ depending on various factors like climate or altitude. When it comes to proofing – which allows yeast-based doughs to rise – many bread machines offer an automatic process where temperature and humidity are controlled inside the appliance itself. This makes it easy for anyone to create light and airy loaves without having to manually adjust temperatures outside of the machine. Additionally, some models also feature preprogrammed cycles specifically designed for different types of doughs such as sweet buns or brioche! No matter what type of recipe you want to use in your bread machine, understanding these basics will set you up for success every time you bake. Adjusting Yeast And Flour Ratios I'm sure you've heard of bread machines, but did you know that many recipes can be used in them? You can make all sorts of delicious loaves and rolls with the right kneading techniques. But to get the best results, it's important to adjust the yeast and flour ratios for your specific machine. Using too much yeast or not enough flour will give you a loaf that doesn't rise properly. On the other hand, using too little yeast or too much flour could result in an overly dense loaf. That's why having a good understanding of how different rising times affect your bread is so important. When making bread with a bread machine, take some time to experiment to find the perfect ratio of ingredients for your particular model. Start by adjusting small amounts at first until you get just the right balance that yields a light and fluffy loaf every time! Adapting Recipe Ingredients When adapting recipes for a bread machine, it's important to consider the yeast and flour ratio. But there are other factors that affect how your loaf will turn out — particularly when it comes to adding moisture or adjusting rising time. Adding an extra tablespoon of liquid can be beneficial if you want more flavor in the dough. This helps ensure that all ingredients mix together better and that the final product is moist and flavorful. You may also need to add some baking powder or baking soda if you're looking for a lighter texture. As for rising time, following the instructions on your recipe should help yield a light yet fluffy loaf. It might take some trial and error at first, but with patience and practice you'll find what works best for you and your bread machine. With enough experimentation, soon you'll have perfect loaves coming out of your oven every time! Setting The Proper Temperature And Timing I love the convenience of making bread in a machine. With just a few simple steps, I can get started on my way to enjoying fresh-baked loaves with minimal effort. To help ensure your recipe turns out perfectly every time, it's important to set the proper temperature and timing when using a bread machine. When it comes to setting the rising temperature for your dough, you want it to be warm enough that the yeast will activate without being too hot so as not to kill off the enzymes that make your dough rise. Different recipes may require different temperatures, so be sure to check yours before firing up your machine! Additionally, if you're looking for an even more robust flavor and texture from your loaf of bread, try experimenting with kneading techniques - this is where longer knead times really come into play. No matter what type of bread you’re baking, there are some basic tips and tricks that should always apply: use ingredients at room temperature (this helps them mix evenly), use accurate measurements (all those extra tablespoons add up!), give yourself plenty of space while prepping (it saves clean-up time later!). With these basics in mind and a bit of practice, you'll soon be creating delicious homemade loaves thanks to your trusty bread machine! Troubleshooting Common Issues After setting the proper temperature and timing for your bread machine, it's time to move on to troubleshooting common issues. One issue that can occur is adding too much or too little water. This can cause your dough not to rise properly and the loaf may be dense or dry. If you think this has happened, simply add more water when kneading the dough in order to make sure there is enough moisture throughout the entire process. Another problem people encounter with bread machines is figuring out how to store their dough after a cycle has been completed. To ensure your dough doesn't spoil right away, place it in an airtight container immediately after processing and store it in a cool area such as a refrigerator or pantry. It should stay fresh for up to two weeks if stored correctly. Be sure to check regularly for signs of spoilage, like mold or discoloration before use. If you are still having difficulty getting your desired results from using a bread machine, consult the user manual that came with the machine for additional instructions and tips. You may also want to consider speaking directly with customer service if further assistance is needed. Frequently Asked Questions How Do I Know Which Bread Machine To Purchase? When choosing a bread machine, you'll want to consider the types of bread you plan on making and the recipe options available. Check if your recipes are supported by the model you're looking at - many machines come with pre-programmed settings for different loaf sizes and bread types. You may also find that some models offer additional baking functions like cake or jam making so it's worth exploring all the possibilities before deciding which one is right for you. How Long Does It Take To Make A Loaf Of Bread In A Bread Machine? Making a loaf of bread in a bread machine is relatively easy, and the amount of time it takes depends on several factors. If you're using pre-packaged yeast that's already been measured for you, then it will typically take about 2 1/2 to 3 hours from start to finish. However, if you're measuring your own yeast, this could add an additional 20 minutes or so for the proofing time. Additionally, the type of recipe that you use may also affect how long it takes to make a loaf of bread in a bread machine. Can I Make Gluten-Free Bread In A Bread Machine? Sure, you can make gluten-free bread in a bread machine! With the right ingredients and settings, it's easier than ever to enjoy delicious homemade gluten-free loaves. Start by seeking out alternative flours like almond, chickpea or sorghum flour as great sources of protein and fiber that don't contain gluten. Be sure to use recipes specifically designed for your bread machine so that your loaf will rise properly. You'll be enjoying fresh, hot wheat-free goodness before you know it! Can I Make Pizza Dough In A Bread Machine? Yes, you can make pizza dough in a bread machine! All you need is the right yeast selection and kneading techniques. The great thing about using a bread machine is that it does all of the hard work for you - no more messy kneading or having to worry about overworking your dough! Simply adding your ingredients into the machine and letting it do its magic will give you perfect pizza dough every time. Can I Use A Bread Machine To Make Other Things Besides Bread? Yes, you can definitely use a bread machine to make other things besides bread. Aside from baking cakes and making jams, you can also use your bread machine to prepare doughs for pastries like cinnamon rolls or focaccia. Bread machines are great because they give you the convenience of hands-free mixing, kneading, and proofing - all in one place! So if you're looking to expand beyond just basic bread recipes, don't be afraid to try out some new ideas with your trusty kitchen appliance. Conclusion Yes, you can use any recipe in a bread machine! Whether it's gluten-free or regular white sandwich bread, pizza dough, or something else entirely, with the right ingredients and settings on your bread maker you can make just about anything. It may take some trial and error to get the perfect loaf of bread from your machine but once you find out what works for you and your family there is no limit to the delicious dishes that you'll be able to create quickly and easily. So don't hesitate - go ahead and try making something new today in your very own bread machine! If you're looking for more delicious recipes to try, be sure to check out The Disney Chef's recipe categories! Whether you're in the mood for something sweet like a cake recipe, something savory like a chicken or pork recipe, or something fresh like a vegetable or seafood recipe, there's something for everyone. And if you're a meat-lover, don't forget to check out the beef recipes category for hearty and satisfying meals. With so many options to choose from, you're sure to find a new favorite recipe to add to your collection. Read the full article

Unlocking the Secrets of Perfectly Baked Mexican Bolillo

Baking the perfect Mexican bolillo can be a daunting task for even the most experienced chef. The perfect bolillo is golden brown on the outside with a crunchy crust, and soft and airy on the inside. Its unique shape, texture, and flavor has earned it a spot as a staple in Mexican cuisine. For bakers looking to perfect this iconic dish, unlocking the secrets of the perfect bolillo can be a rewarding endeavor. With the right ingredients, technique, and a bit of patience, anyone can create a perfectly baked Mexican bolillo. From choosing the right flour and baking powder, to ensuring the dough is properly kneaded and shaped, to proper baking times and temperatures, there are many variables to consider when baking the perfect bolillo. With the right knowledge and understanding, any baker can make a perfect Mexican bread bolillo that will be a hit at any gathering.

The Perfectly Flaky, Crunchy Crust Every Time

Making a perfectly flaky and crunchy crust is the cornerstone of any successful bolillo. The key to achieving this is to use a combination of butter, shortening, and lard, and to make sure they’re all chilled before adding them to the dough. This will ensure that the fat melts slowly, resulting in a perfectly flaky and crunchy crust. To ensure the crust is evenly distributed around the bolillo, roll out your dough on a lightly floured surface, using a rolling pin. Make sure the dough is evenly rolled out, with no thicker or thinner areas. This will ensure a perfectly flaky and crunchy crust.

Discover the Secrets to Making the Best Bolillos

Making the best bolillos starts with the dough. The key to achieving the perfect texture is to make sure the ingredients are well combined and the dough is kneaded properly. Kneading the dough for 8-10 minutes will ensure that the gluten develops properly, resulting in a soft and chewy texture. Once the dough is kneaded, it should be left to rest for at least one hour. This will relax the gluten, resulting in a more elastic dough that’s easier to work with.

Learn How to Get the Perfect Dough-to-Filling Ratio

Getting the perfect dough-to-filling ratio is essential for getting the perfect bolillo. Too much filling and the bolillo will be too dense and the crust won’t be as crisp. Too little filling and the bolillo will be too light and the flavor won’t be as rich. The key to getting the perfect ratio is to roll the dough out to a thickness of 1/4 inch. Then, use a knife or pizza cutter to cut the dough into 4-inch circles. Place a tablespoon of filling in the center of each circle, then carefully fold the edges up and pinch them together to seal the filling in.

Unlock the Mystery Behind the Perfectly Baked Bolillo

Once you’ve achieved the perfect dough-to-filling ratio, it’s time to bake the bolillos. The key to achieving the perfect texture is to ensure the oven is preheated to the right temperature. For a soft and chewy texture, the oven should be preheated to 350°F. For a more crisp texture, the oven should be preheated to 375°F. Once the oven is preheated, place the bolillos on a baking sheet and bake for 15-20 minutes, or until golden brown.

The Key to Getting a Soft, Yet Chewy Texture

Getting a soft, yet chewy texture is the key to achieving the perfect bolillo. To achieve this texture, the dough must be kneaded properly and the oven temperature must be just right. Kneading the dough for 8-10 minutes will ensure that the dough develops enough gluten to give the bolillo a soft yet chewy texture. The oven temperature should also be set to 350°F to ensure that the bolillo bakes evenly and that the crust is not too hard or too soft.

The Secret to Achieving the Perfect Rise

Getting the perfect rise is essential for achieving the classic bolillo shape. The key to achieving this is to allow the dough to rise in a warm and humid environment. This will ensure that the dough rises evenly and that the bolillo has a light and airy texture. To create a warm and humid environment, cover the bowl of dough with a damp kitchen towel and place it in a warm spot. Allow the dough to rise for 1-2 hours, or until it has doubled in size.

The Best Way to Get a Golden Brown, Crispy Finish

Getting a golden brown and crispy finish is essential for achieving the perfect bolillo. The key to achieving this is to brush the top of the bolillos with an egg wash before baking. An egg wash is simply a mixture of beaten eggs and a little water. Brush the top of the bolillos with the egg wash, then bake for 15-20 minutes, or until golden brown. The egg wash will give the bolillo a golden brown and crispy finish.

Conclusion

The Mexican Bolillo is a delicious and versatile bread that can be used in a variety of dishes and desserts. With the right ingredients and technique, anyone can achieve the perfect Bolillo. The key is to use the right type of flour, knead and shape the dough correctly, and to follow the instructions for baking. By unlocking the secrets of perfectly baked Mexican Bolillo, you can enjoy this delicious bread anytime you want.

domestic

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we made homeade tortillas for the first time on a wim after realizing we'd run out of store bought ones

we wrapped them into steak burritos with leftover rice

now,

i make bread from scratch every week for our breakfasts

and I'm attempting to bake the perfect chocolate chip cookie (the salt ratio & whipping together the butter/sugar are everything)

i make a graham cracker pie crust & then fill it with homeade chocolate pudding like my grandmother made for dessert after wednesday night dinners

she always put the pudding in amber glass pedestal bowls- they'd be cooling in the fridge while we ate the main course (she said one day she'd give me the amber dessert dishes since I liked them so much; she no longer remembers, her memories are fragmented)

chocolate pies are your favorite dessert

you told me so after I asked what you wanted me to bake for your birthday this year

and I'm on hormonal birth control for the first time in 10 years

to feel you cum inside me

it's the best part of sex

i've never thought that before

and i haven't felt the urge to wear makeup

nor have I bought new clothes in over half a year

and i still feel a pull for solo, stoic cowgirl freedom

but it's getting less intense

this is the healthiest I've ever been

Southern Cornbread

Whether you're looking to serve it for brunch, lunch or dinner, Southern cornbread can provide you with a unique taste and texture. The rich flavors and aromas are sure to impress family and friends.

History

Throughout the centuries, cornbread has become a staple of the southern region. Its history is rich and varied. It began as a staple of the Native Americans. European settlers adapted indigenous dishes into their own recipes. They also experimented with farmed products, adding a richness to cornbread.

Before the 20th century, cornbread recipes did not include sugar. However, as the industrial milling industry spread, the habit of sugar began to grow. Cornbread became more sweet and cake-like, and wheat flour was added to the recipes.

By the mid-20th century, the Southern cornbread tradition began to include wheat flour. This changed the structure of the cornbread. It turned it from a patty-like bread into a cake. The new recipes also added sorghum molasses, buttermilk, and yogurt.

During the Civil War, Southerners relied on pure corn meal-based cornbread for their soldiers. The rations were not healthy, and some soldiers considered them insulting.

Ingredients

Traditionally Southern cornbread is made with self-rising cornmeal, but you can also make your own cornmeal mix. This makes cornbread easier to make than boxed mixes and gives it a delicious flavor.

To make traditional Southern cornbread, begin by mixing the dry ingredients together in a large bowl. Add the eggs, shortening, milk, and butter to the dry ingredients. You should make sure the batter is well-mixed before transferring it to a piping hot skillet.

Next, add one cup of cooked corn to the batter. You can also add raisins, bacon, and cheese to the mixture. The eggs and milk add structure to the cornbread, while baking powder adds a light texture.

Buttermilk adds a hint of tang to the cornbread. This is especially good when served with chili.

Variations

Whether you are looking for a simple way to prepare cornbread for breakfast or lunch, or want to impress your guests with a unique Southern dish, there is a cornbread recipe for you.

Cornbread is a quick and easy bread made with cornmeal. There are several different types of cornbread. You can make a plain cornbread, a cornbread with a sweet or savory topping, or a cornbread that is baked in a cast iron skillet.

While the recipe for making cornbread may seem daunting, there is actually a simple and tasty recipe for making the perfect cornbread. Cornbread is a great accompaniment to any meal. For instance, it's a perfect vessel for chili, soup, and other liquidy foods. Cornbread can be served plain or with a sprinkling of butter on top.

Flavors

Authentic Southern cornbread is made with just the right ingredients. It should be light and crumbly on the inside and have a good crumb.

Cornbread can be eaten by itself, but it goes well with chili, berry jam, and barbecue sauce. For a little more flavor, add raisins or nuts. And for a little more moisture, add butter.

Cornbread can be made in a cast iron skillet or baking dish. Preheating the skillet is the key to getting a crisp crust. It will also prevent your bread from sticking to the pan. Once your cornbread is cooked, you can let it cool for about 10 minutes before serving it.

Southern cornbread is made with yellow or white cornmeal. Traditionally, it has a higher cornmeal-to-flour ratio. It also has a cake-like texture.

Serving ideas

Whether you are looking for a tasty side dish or something to serve with your main course, you will find that Southern cornbread is the perfect fit. It is easy to make, and you can choose from a variety of recipes.

Traditionally, cornbread is baked in a cast iron skillet. This gives the cornbread a great crust, and the batter should sizzle when it is poured into the skillet. The other option is to use bacon grease. If you don't have bacon grease on hand, you can use vegetable oil instead.

Southern cornbread is made with yellow cornmeal. It has a cake-like texture. However, you can also use white cornmeal. The white cornmeal provides a slightly sweeter taste, which is great when you are serving cornbread with a savory

Okay so everyone in my family has dyscalculia but we're all like,,,crazy good at conceptual math and we all love cooking and baking.

So we calculate our recipes constantly, right? We'll read like 80 recipes for a thing and then identify the most common combinations of ingredients and the most common ratios, and generally end up with like 4 to 10 archetypal recipes to test for the given food. We really science up this process so there's a ton of math. We know to double check everything in this process.

So here comes the easy math: fucking increasing or decreasing serving yeilds.

Which leads to having to on the spot do a ton of calculations to compensate for all the miscalculations.

This is how you get things like my (mathematician, physicist, and chemist) dad desperately asking for scratch paper as he real quick uses his knowledge of thermodynamics and calculus to calculate the cook time based on volume and estimated density for two loaves of bread he was making as they did not turn out the size he expected.

Best bread I've ever had and I cannot for the life of me figure out What we did. Which math errors lead to the most heavenly cloud soft bread with the perfect thin hard crust? We may never know.

allergic reaction – h.styles

[warnings: allergic reaction (obv), hospitals, crying but not really angst?? swearing and mentions of sex (no smut)]

summary: in which y/n develops an allergy to her favorite food

word count: 2,106

masterlist

Harry made the best sandwiches. And you can't believe that for three years, you didn't know you were in a relationship with the Gordon Ramsey of sandwiches.

Ever since your trip to London last year, it was a tradition for the two of you to share a peanut butter and jelly sandwich at least once a week. And you would only eat it if he made it, no exceptions.

The two of you were on a plane to London to visit his mom and sister; you were cuddled into his side, watching Phineas and Ferb on his laptop, when your stomach grumbled loudly.

You looked up at Harry sheepishly, causing him to chuckle and kiss your forehead. He got the attention of the nearest flight attendant and let you order.

"What are you hungry for, Baby?" He asked and rubbed your arm with the hand that was around your shoulders.

"Do you think I could get a peanut butter and jelly sandwich?" You shyly asked the woman.

PB&Js aren't something people would usually get on a plane but you thought maybe you'd test your luck.

"Chunky or smooth?" She asked, making you smile happily.

"Smooth please."

"Do you think I could get one too?" Your boyfriend asked.

"Of course!" She nodded and walked off.

She came back after a few minutes, one plate in each hand, making you sit up to bring the tray down in front of you.

You and Harry both thanked her as she walked off, leaving you two to your sandwiches.

"What made you want a peanut butter and jelly sandwich?" Harry asked before biting down into his sandwich.

"Just had a taste for it," You shrugged. "What made you want to copy me?"

"Just had a taste for it."

"Oh, I bet," You giggled and bit into the sandwich. You took a couple more bites before nodding in amazement. "This is the best PB&J I've ever had in my entire life. Like the perfect ratio."

"I bet I could make it better," Harry challenged, eyebrow raised and looking at you from the corner of his eye.

"H, in the three years we've been together, the only things I've seen you make are ramen and cereal," You teased.

"Watch. When we land, I'm gonna make you the best sandwich you've ever had."

"Okay, Chef Harry," You giggled and went back to eating your sandwich.

When you got to his apartment in London, he dropped the bags off in the bedroom before running back to the kitchen and getting started on a sandwich.

"Har, I'm sure it can wait for the morning," You laughed and kicked off your sneakers, setting them by the door.

"No, because I need to prove you wrong," He shook his head and continued.

You shook your head, sat at the island, and watched him make what would soon become his specialty meal.

He cut the sandwich into two triangles and cut off the crust the way he knew you liked. He made sure to leave as much sandwich as possible, but still getting off all the crust, before pushing the plate toward you and smiling in anticipation.

"Go 'head, baby," He urged you.

"You know... it's okay for you to not be good at something. Singing is phenomenal; sex is phenomenal; you're a phenomenal boyfriend, a phenomenal person even! So, it's okay if you're an average sandwich maker," You played with him, trying to put off eating the sandwich.

"Just try the damn sandwich, Y/N!" He playfully yelled and banged his fist on the counter.

"Okay, okay," You giggled and picked up one half of the sandwich.

You looked at it carefully before putting a piece in your mouth and taking a bite. You slowly chewed it, taking in all the flavors, before swallowing and going for another bite. You repeated the slow chewing two more times before you set the sandwich back on the plate.

"So?"

"It's actually... really good, Har. Like really good," You admitted and gave him a big smile.

"You just saying that?" He asked, tilting his head slightly.

You laughed and shook your head. "The only thing that makes yours an A+ and the flight attendant's an A is the fact that you know how I like my sandwiches cut and the crust. Like I told you, phenomenal boyfriend," You shrugged and picked the sandwich back up to finish it.

"Told you!" He yelled victoriously and pumped his fist in the air.

"Yeah, yeah, you told me."

Harry was finally back home after touring and doing press, so for a week you just left him to relax. You cuddled whenever he wanted, cooked his favorite meals, danced with him to his favorite songs. It was actually stuff that you normally did when he was home. But for the week you didn't pretend to fight it or playfully groan.

But now his week was up and you were craving a sandwich.

"Harryyy," You sang and squeezed his nose while he watched tv.

"Stop it," He whined and swatted your hand away.

You just moved your hand to his cheeks and pinched them as if he were a tiny baby with cute, fat cheeks. "Harryyy," You sang again.

"What do you want, you pest?" He teased and tore his eyes away from the tv to look over at you.

"I was just thinking... it's been a while since we had your special sandwiches," You hummed while rubbing your chin as if thinking.

He let out a laugh through his nose, making his body jerk slightly. "Y/N, you haven't had a sandwich since I left, have you?" He asked.

"It appears I haven't," You continued playing clueless and pursed your lips.

"Alright, Baby, your PB&J is coming right up," He nodded and kissed your forehead.

His feet moved from the coffee table to the floor as he stood up and made his way into the kitchen.

You smiled brightly, clapped your hands together, and rested them on your stomach. You had been waiting months for this moment and you were in pure bliss that you were finally getting what you wanted. As the saying goes, good things come to those who wait.

Harry walked back into the living room with two plates, one for you and one for him. "Harry Styles, singer, songwriter, actor, and Y/N Y/L/N's personal PB&J chef. Here you go, Baby," He introduced himself with a playful smirk and handed a plate to you.

"You're so silly," You smiled before thanking him.

He nodded and sat back in his spot next to you, putting his feet on the table and arm around your shoulder.

"Bone apple teeth!" He cheered and held up half of his sandwich.

"Bone app the tea!" You toasted and raised one of your halves to tap his.

You both bit into your sandwiches at the same time and smiled at each other, ignoring the bread sticking to your teeth.

You finished your sandwiches quickly and set the plates down on the table. You leaned into your boyfriend's side and focused on the Avengers Assemble cartoon that Harry had playing.

After an episode of, you felt your lips start to tingle but you brushed it off, not thinking much of it. But once you were running your tongue over the top of your mouth, trying to get rid of the itch, you figured something was off.

"What kind of peanut butter and jelly did you use?" You asked Harry, looking up at him with an uncomfortable expression, eyebrows scrunched together.

"The same stuff I've been using," He shrugged, keeping his eyes on the tv.

"Do you think it was expired?"

"No, it wasn't. I checked. What's wro-" He went to ask but stopped when he looked at you. "Okay, so we should probably get you to a hospital."

"Harry, what's wrong?"

"Baby, your face is all swollen. Come on, put your Crocs on so we can go," Harry gently ordered and shot up from the couch. He walked over to the coat hanger and grabbed two of his jackets. He put one on himself and grabbed the car keys.

"What do you mean my face is swollen?"

"Y/N, is something wrong with your throat, why are you scratching at it?"

He walked over to you and wrapped his other jacket around your shoulders.

You hadn't noticed your hand was scratching at your throat until he asked and now that was all you could focus on.

"I don't know. It's itchy, Harry. A-And it feels like it getting harder to breathe," You frowned. You felt your eyes water and the scariness of it all was starting to set in. "Harry, what's happening?"

"Baby, just put your shoes on, okay? You're gonna be fine," He tried to assure you but you let out a sob anyway, making his frown grow deeper.

You trudged over to your shoes by the door and slipped them on while trying to contain your tears and regain control over your breathing.

The ride to the hospital was quick and, before you knew it, you were lying on a hospital bed, hand gripping tightly onto Harry's.

"You're gonna be fine," He assured you and kissed your hand softly.

He pulled away and kept rubbing circles with his thumb while the doctors and nurses surrounded you, hooking you onto machines and giving you antibiotics. You nodded and closed your eyes, not to sleep but to try to relax, and hoped this nightmare would be over soon and, you'd be back home.

–

Spending three days in the hospital wasn't ideal but Harry wanted the doctors and nurses to be thorough. You were hooked up to monitors the whole time and nurses were coming in and out to check your temperature, blood pressure, heart rate, and blood oxygen level. Not only that but you had a small tube in your nose to help with your breathing. You were completely against it at first, claiming you could breathe just fine, but one look at Harry's pouty face made you give in. You were taking blood and urine tests to monitor your organs and see what exactly you were allergic to, but you had a pretty good idea of what it was before the doctors could break the news.

Harry stayed by your side for all three days, not bothering to go home and change. No, you weren't dying but he wanted to be there to make sure you were as comfortable as possible.

Once you were back home, Harry texted your parents, Anne, and Gemma to let them know. Anne and Gem wanted to fly out to see you but Harry assured them that you were going to be just fine and you'd call once you were all settled in at home. There was no stopping your parents though; they were on a plane to New York from their vacation home, ready to baby you once they landed.

Harry marched into the apartment and went straight to the kitchen, not hesitating to throw the practically full jar of peanut butter in the trash. He went to the bathroom and started a bath for you, even carried you to the tub once it was ready. He helped strip you of your clothes and get you into the bath as if you were a fragile baby that needed help.

"Har, I'm okay. Come get in the tub with me; you deserve to relax. Please," You breathed out and looked up at him with soft doe eyes.

"Since you asked so nicely," He teased and gave you a reluctant nod.

He undressed and sat at the other end of the tub, before pulling you into his arms and holding you tight.

"I'm gonna be okay?" You asked. You knew the answer but you just wanted to hear him say it. It always calmed you when he said it.

"You're okay, Baby. Just allergic to peanuts," He sighed and let his wet hands trail down your back.

"I eat peanut butter all the time. I'm just not understanding how this happened," You frowned, shaking your head in disbelief.

"It happens but you'll be okay."

"Our tradition is ruined though," You grumbled and moved away to look up at him.

"We'll have a new tradition. We hate peanuts in this house! Fuck peanuts!" He yelled out and stuck up two middle fingers, making you burst into laughter.

Once you calmed down, you leaned back into his chest, sighing happily, completely in awe at the fact that you had the perfect boyfriend.

"My face isn't back to normal yet?"

"Not quite. You're still my little marshmallow for few more days."

[AN: I was gonna make this a part of my Quaratine Series but I decided not to overcomplicate things with the hospital and stuff. but yeah, hope you enjoyed ! feel free to shoot me a message about literally anyhting !]

top tier restaurant bread from the limited places i've been to

olive garden breadsticks- do i need to say more? they’re bottomless and excellent to dip in soup,, also the salt/butter ratio is fantastic truly the pinnacle of perfection 

buca di beppo cheesy garlic bread - first off the size of this bread is Ridiculous so big points on that front. it tastes so good and it’s always so warm with a hard crust but soft inside. to die for. 

outback steakhouse bread - this is a whole loaf of pure joy. it literally just rips apart so smoothly and always manages to taste so good !!!!! add some of that whipped butter and Boom you’re in for a treat

cheesecake factory bread - no fucking words for how good this damn bread is. they sell rolls of it at my local food store and i buy it in mass quantities to have on hand because sometimes you just Have to have the bread u know????

sad on toast.

My boyfriend and I stood, looking at this picture together, and he stated that he was familiar with all of these types of sad, except for ‘sad on toast’.

Unfortunately I think I’m all too familiar with all of the above, including ‘sad on toast’.

I’m sad on toast when I think of how lovingly you made it for me. Standing as I stand now, in front of the toaster, knife in hand, plate on the counter, butter and grape jelly at the ready.

You would cut off the crusts of the bread for me, making the toast into squares. It’s like you knew the perfect ratio of how much butter and jelly to apply. You’d place it on a little circle plate besides my other breakfast, while it was still warm. You made the best toast.

I’m sad on toast when I think of how I’ll never have your toast again. I wish I could feel your love again.

I miss you grandma. I’ll grieve for the rest of my life. And it’s so sad and weird to think that I’ll only add onto this grief for the rest of my life, as I lose more and more in this life.

The loss only began in 2018, it continues life-long.

..