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re: Biggest myth that won’t die (spin-off)
Posted on 7/3/19 at 1:36 pm to BoogaBear
Posted on 7/3/19 at 1:36 pm to BoogaBear
quote:butt momma says that alligators are ornery... 'cause they got all them teeth but no toothbrush.
There are scientific experiments and reports that state over and over again that the benefit is negligible, even when compared to the downside of resting.
The myth lives on!
Cook and eat your steak however you want, the evidence is there, to each their own.
0
Posted on 7/3/19 at 1:37 pm to TigerSprings
quote:
What about Sourdough Bread in San Fran?
You can buy sourdough cultures containing the specific lactobacillus sanfraciscensis that some claim gives SF sourdough its tang....and you can make it at home. Or you can mix your own sourdough w/flour, water. It will be colonized by whatever strains of yeast are on/in the flour you use, & in your kitchen, on your hands, etc.
Sourdough baking probably has more BS myth floating around it than anything other than pizza. Sourdough is mostly misunderstood & made relentlessly complicated by bad recipes & crappy food writing.
Posted on 7/3/19 at 1:38 pm to hungryone
quote:where is your research?
Water variations have very, very little impact on dough. Hard water, soft water, tap water: you can make excellent bread with any water safe for humans to drink
Posted on 7/3/19 at 1:40 pm to hungryone
How can you say baking is a science and the. Say oh well what’s in the water doesn’t matter.
Especially when taste is involved.
Especially when taste is involved.
Posted on 7/3/19 at 1:55 pm to SammyTiger
quote:
How can you say baking is a science and the. Say oh well what’s in the water doesn’t matter.
Especially when taste is involved.
Let's see...years of baking professionally as a side business. Classes from some of the country's most noted bakers....read hundreds of baking books, including food science textbooks. Eating enough carbs on multiple continents to make a celiac curl up and die. Taught 100s of people to make different styles of bread in classes for the past decade.
Yes, baking is science...but you must actually understand the science behind it, not just yell "BUT SCIENCE" and run away.
Water that is not toxic to humans will not be toxic to yeast. Excellent bakers all over the world replicate regional products far, far from the original place these items were developed. Japanese bakers make great croissants, and NO style french bread can be achieved by anyone with a steam injected deck oven and some know-how. Naan is achievable by anyone with a tandoori oven, the correct flour, and a decent recipe & some practice.
Posted on 7/3/19 at 1:55 pm to CarRamrod
quote:
where is your research?
Let's take this to another thread. I'll start one. On second thought, maybe not, I need to get some work done today.
Google the topic: you'll find some general info on pH and hardness in re: levain cultures (a specific style of sourdough), or mentions of chlorine's possible inhibition of yeast. Water has to be incredibly chlorinated before it will deter yeast growth, esp if you're using highly concentrated instant dry yeast.
The quality and type of flour are far, far more important than any trace minerals in water. NY Pizza is NY Pizza because it's made with high-gluten flour (like All Trumps, a favorite of the NY pizza makers), mixed to 70% hydration plus a little oil and sometimes sugar, and allowed to rest for a good long while before it is shaped, then cooked in deck ovens. Neapolitan pizza is completely different, as it is made with a very finely milled flour ("00" or doppio zero) and slightly lower hydration due to the lower gluten flour...no sugar, no oil in this dough, as it bakes in a 700-degree wood fired oven in 90 seconds or less.
Look, bread is one of the bedrock foods of western civilization. We humans do amazing things with flour, water, salt, and yeast. Our skills and knowledge & craftsmanship matter....not the freakin' water.
This post was edited on 7/3/19 at 2:06 pm
Posted on 7/3/19 at 1:59 pm to hungryone
quote:
hungryone
quote:
CarRamrod
Posted on 7/3/19 at 2:00 pm to bayoubengals88
that cajun food must be so pepper you cant hardly taste it
for whatever reason, non cajuns thing the first ingredient to any cajun dish is a whole bottle of hot sauce and a cup of cayenne pepper
i bet emeril is a big reason for that, half his recipes he puts out call for 1/4 cup of cayenne. he once said in an interview that thats what people up north expect so they arent happy if its not really hot.
for whatever reason, non cajuns thing the first ingredient to any cajun dish is a whole bottle of hot sauce and a cup of cayenne pepper
i bet emeril is a big reason for that, half his recipes he puts out call for 1/4 cup of cayenne. he once said in an interview that thats what people up north expect so they arent happy if its not really hot.
Posted on 7/3/19 at 2:07 pm to BoogaBear
quote:That's not the point. You're arguing against it with made up crap.
the benefit is negligible, even when compared to the downside of resting.
Posted on 7/3/19 at 2:13 pm to hungryone
quote:
Water that is not toxic to humans will not be toxic to yeast. Excellent bakers all over the world replicate regional products far, far from the original place these items were developed. Japanese bakers make great croissants, and NO style french bread can be achieved by anyone with a steam injected deck oven and some know-how. Naan is achievable by anyone with a tandoori oven, the correct flour, and a decent recipe & some practice.
Yeah anyone can make anything.
I don't Think it makes THAT big a difference. And I even said almost all these factors can be replicated. But ingredients matter.
Posted on 7/3/19 at 2:16 pm to hungryone
quote:
Oh, la. Humidity in the air is a tiny factor. You easily correct for it in mixing....many breads are proofed in moist conditions (controlled humidity proofing cases, for example). What's in the water doesn't matter. The kind of flour, hydration amounts (ie, how wet the dough is mixed), amount/type of mixing/kneading, dough handling, timing, and baking methodology (steam, no steam, stone hearth vs steel, type of oven) are all incredibly important.
Trace minerals or treatment chemicals in water are not important at all.
The NOLA po-boy bread is more about technique and ingredients than anything. It's classic french baking at it's finest. When Mr. Leidenheimer came over from Germany and started making bread he made the thick stuff you see in traditional German breads like pumpernickel. He started using French techniques and started selling the light, airy bread we have today.
Funny enough, the fresh rolls you get in the France pavilion in EPCOT are as close to Leidenheimer bread as I've ever had anywhere.
Posted on 7/3/19 at 2:26 pm to hungryone
quote:great.
Let's take this to another thread. I'll start one.
quote:damn it.
On second thought, maybe not, I need to get some work done today.
quote:it sounds like you know your stuff and a this would be a fun convo. and i was kinda kidding about my comment but not really. I know way more about beer than bread but, beer essentially was a way for humans to preserve their wheat harvest to last longer without spoilage.
Google the topic: you'll find some general info on pH and hardness in re: levain cultures (a specific style of sourdough), or mentions of chlorine's possible inhibition of yeast. Water has to be incredibly chlorinated before it will deter yeast growth, esp if you're using highly concentrated instant dry yeast.
The quality and type of flour are far, far more important than any trace minerals in water. NY Pizza is NY Pizza because it's made with high-gluten flour (like All Trumps, a favorite of the NY pizza makers), mixed to 70% hydration plus a little oil and sometimes sugar, and allowed to rest for a good long while before it is shaped, then cooked in deck ovens. Neapolitan pizza is completely different, as it is made with a very finely milled flour ("00" or doppio zero) and slightly lower hydration due to the lower gluten flour...no sugar, no oil in this dough, as it bakes in a 700-degree wood fired oven in 90 seconds or less.
quote:i know beer is way more water based i can make a change with a few salts and completely change the taste and texture of a beer. And i believe, to some extent, is the same in bread.
ook, bread is one of the bedrock foods of western civilization. We humans do amazing things with flour, water, salt, and yeast. Our skills and knowledge & craftsmanship matter....not the freakin' water.
Posted on 7/3/19 at 2:29 pm to hungryone
quote:hmm i like you. i would have a good time talking to you abotu baking because it is just something i have never gotten into but wanted to try. reason i dont is when i get into something i go all in.
Let's see...years of baking professionally as a side business. Classes from some of the country's most noted bakers....read hundreds of baking books, including food science textbooks. Eating enough carbs on multiple continents to make a celiac curl up and die. Taught 100s of people to make different styles of bread in classes for the past decade.
Posted on 7/3/19 at 2:33 pm to CarRamrod
Correct me if I'm wrong, but beer is 90-95% water.
Bread does use hydration % but not how you would think.
A 80% hydration is the ratio of water to flour. And 80% is pretty high for bread. And it would be on 38% total compared to 90-95% for beer.
So a pretty significant difference.
Bread does use hydration % but not how you would think.
A 80% hydration is the ratio of water to flour. And 80% is pretty high for bread. And it would be on 38% total compared to 90-95% for beer.
So a pretty significant difference.
Posted on 7/3/19 at 2:37 pm to KosmoCramer
quote:i mean i admitted that..
Correct me if I'm wrong, but beer is 90-95% water.
quote:
i know beer is way more water based
I have the tendency on grilling people on a topic they speak about because i have a thirst for knowledge about how things work. And i know more about random things than most people so when someone says something about a topic i want to know where they are coming from.
This post was edited on 7/3/19 at 2:39 pm
Posted on 7/3/19 at 2:38 pm to AlxTgr
quote:
hat's not the point. You're arguing against it with made up crap.
Exactly what part did I make up?
Posted on 7/3/19 at 3:05 pm to BoogaBear
quote:That resting results in cold steak. That has never happened to me.
Exactly what part did I make up?
Posted on 7/3/19 at 3:10 pm to CarRamrod
quote:
And i know more about random things than most people
Source?
Posted on 7/3/19 at 4:55 pm to bayoubengals88
quote:
Biggest myth that won’t die
quote:The above answer probably takes first place, and along with being probably the biggest myth, it's also one of the most believed myths.
That the water mixed with a bit of myoglobin that runs out of a steak is blood
Here's my submission:
Posted on 7/3/19 at 5:21 pm to BoogaBear
I saw the chef at Golden Coral do this exact thing.
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