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Started By
Message
What's the one thing that you cook perfectly every time?
Posted on 10/23/24 at 6:18 am
Posted on 10/23/24 at 6:18 am
What's the one meal or food that you cook that everyone can't get enough of?
39
Posted on 10/23/24 at 6:25 am to NatalbanyTigerFan
Gumbo, fried fish, and pastalaya. I know that’s 3 but I normally nail those 3
Posted on 10/23/24 at 6:45 am to NatalbanyTigerFan
I can grill a filet to a perfect medium rare on my grill at home. Consistent AF
Posted on 10/23/24 at 6:46 am to NatalbanyTigerFan
Boiled Seafood
Smash Burgers
Rice and Gravy
White Beans
Jambalaya
Smash Burgers
Rice and Gravy
White Beans
Jambalaya
Posted on 10/23/24 at 6:48 am to slinger1317
BBQ chicken, Fried Bass, cheese chicken spaghetti
Posted on 10/23/24 at 7:04 am to NatalbanyTigerFan
Pork Chops and Cabbage with Rice and Gravy
Posted on 10/23/24 at 7:59 am to NatalbanyTigerFan
Gumbo
Chili
Ribeyes
Chili
Ribeyes
Posted on 10/23/24 at 8:44 am to NatalbanyTigerFan
I'm almost afraid to put this out there but my jambalaya crushes every time. I surprise myself with how my rice turns out.
Posted on 10/23/24 at 9:02 am to NatalbanyTigerFan
Homemade pizza from scratch. It always comes out awesome
Posted on 10/23/24 at 9:52 am to KosmoCramer
quote:
Homemade pizza
I have tried this a million times and can't pull it off.
Posted on 10/23/24 at 9:54 am to TDTOM
What's been the problem?
Dough Issues
Shaping
Loading
Baking
Dough Issues
Shaping
Loading
Baking
Posted on 10/23/24 at 9:56 am to KosmoCramer
quote:
Dough Issues
quote:
Shaping
quote:
Loading
I am pretty good at turning the oven to bake and selecting a temp though.
Posted on 10/23/24 at 9:59 am to NatalbanyTigerFan
Lasagna, bbq shrimp
Posted on 10/23/24 at 10:03 am to TDTOM
In regards to the dough, I would recommend the book The Elements of Pizza by Ken Forkish. There's lots of great dough recipes in there, and he gives a step by step instructions all the way through with sauce recipes, shaping, loading, baking tips etc.
A few things I've learned along the way:
Using a wood peel to launch the pie makes things easier and less prone to sticking to the peel than a metal peel (I use a metal peel to take it out)
Don't sauce the dough until you are ready to top it immediately and launch it into the oven. This helps avoid sticking to the peel.
Using a four cheese blend of Mozzarella, Provolone, Parmigiano Reggiano, and Pecorino Romano really makes the pizza pop
A dough that has cold fermented for 48 hours seems like the sweet spot for the best tasting dough and it is relatively easy to shape
If you have any specific questions, let me know. Homemade pizza is an awesome thing.
A few things I've learned along the way:
Using a wood peel to launch the pie makes things easier and less prone to sticking to the peel than a metal peel (I use a metal peel to take it out)
Don't sauce the dough until you are ready to top it immediately and launch it into the oven. This helps avoid sticking to the peel.
Using a four cheese blend of Mozzarella, Provolone, Parmigiano Reggiano, and Pecorino Romano really makes the pizza pop
A dough that has cold fermented for 48 hours seems like the sweet spot for the best tasting dough and it is relatively easy to shape
If you have any specific questions, let me know. Homemade pizza is an awesome thing.
Posted on 10/23/24 at 10:03 am to Walkerdog14
quote:
cheese chicken spaghetti
oh yeah?
recipe?
Posted on 10/23/24 at 10:05 am to KosmoCramer
What do you put on the peel to keep it form sticking?
Posted on 10/23/24 at 10:09 am to TDTOM
I just use a little bit of AP flour
If you use a wood peel, sauce, immediately top, and launch, you shouldn't have a problem. Give it a little jiggle right before you launch to make sure it didn't stick and you'll be golden. Let a little bit of the crust hang off the edge, lay that on the back of the baking steel, and pull the peel out. Once you get the hang of it, it becomes intuitive.
Maybe another suggestion for you, buy the dough from a local shop or I've heard trader Joe's has a good dough, but I've not personally bought from them. Use those doughs to get the shaping, launching and baking down, then move on to making your own dough once you have those techniques down. It won't be so frustrating spending the time and effort on homemade dough if you aren't able to handle it well yet. Just a thought.
If you use a wood peel, sauce, immediately top, and launch, you shouldn't have a problem. Give it a little jiggle right before you launch to make sure it didn't stick and you'll be golden. Let a little bit of the crust hang off the edge, lay that on the back of the baking steel, and pull the peel out. Once you get the hang of it, it becomes intuitive.
Maybe another suggestion for you, buy the dough from a local shop or I've heard trader Joe's has a good dough, but I've not personally bought from them. Use those doughs to get the shaping, launching and baking down, then move on to making your own dough once you have those techniques down. It won't be so frustrating spending the time and effort on homemade dough if you aren't able to handle it well yet. Just a thought.
Posted on 10/23/24 at 10:22 am to KosmoCramer
I have some trader Joe's dough in the freezer. I may try it tomorrow night. Thanks.
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