Food/Recipe Thread

[ushdadude]

maybe extra gluten?

[etech0]

It might depend on how / how much it was kneaded

[Yehoshua]

ok. next time I buy one.
The basic idea is that the strands are attached completely differently. By homemade it's more like a loaf with a bunch of holes in it. Bakery is more a bunche of strings attached together, sort of like a cotton ball. Don't know if I'm explaining well, but I'm sure I'm not the only one who notices this. Also, bakery is much whiter. And, in what I think is a result of the dough texture, bakery is fresh a week+ later in a bag.

Jc if you've asked the bakery for their ingredients (not amounts like a recipe), just what extras besides flour, water, yeast and salt they put in. That might solve your problem.

[chinagel]

maybe extra gluten?

Jc if you've asked the bakery for their ingredients (not amounts like a recipe), just what extras besides flour, water, yeast and salt they put in. That might solve your problem.

It might depend on how / how much it was kneaded

Do you guys know what I'm referring to? Or am I not explaining well?

[etech0]

Do you guys know what I'm referring to? Or am I not explaining well?

Yes, and I have a relative who is a "challah expert" and always kneads by hand, and her challah is very much that "stringy" texture, as opposed to the "holey" one.

(There is a Challah Cookbook out there which she is a big fan of, it has a bunch of recipes and they also include direction for how to know if your dough is kneaded enough, if it needs more of a specific ingredient...)

[chinagel]

Yes, and I have a relative who is a "challah expert" and always kneads by hand, and her challah is very much that "stringy" texture, as opposed to the "holey" one.

(There is a Challah Cookbook out there which she is a big fan of, it has a bunch of recipes and they also include direction for how to know if your dough is kneaded enough, if it needs more of a specific ingredient...)

I think I knead pretty well. I've read a lot on bread making methods. This past batch was a very small one (200 gr flour) and I knead it by hand. Definitely passed the "windowpane method". It was delicious and a very fluffy texture but it seems bakery is  just a whole different thing.

[etech0]

I think I knead pretty well. I've read a lot on bread making methods. This past batch was a very small one (200 gr flour) and I knead it by hand. Definitely passed the "windowpane method". It was delicious and a very fluffy texture but it seems bakery is  just a whole different thing.

I don't know then

[Yehoshua]

Do you guys know what I'm referring to? Or am I not explaining well?

Not really. Why not ask a bakery what ingredients they use. You know a bakery isn't kneading by hand, so that can't be it.

[chinagel]

Not really. Why not ask a bakery what ingredients they use. You know a bakery isn't kneading by hand, so that can't be it.

I don't think it's ingredients (alone). More likely the method or machinery.

[etech0]

Not really. Why not ask a bakery what ingredients they use. You know a bakery isn't kneading by hand, so that can't be it.

They may have a better machine for kneading than the average challah baker

[Yehoshua]

I don't think it's ingredients (alone). More likely the method or machinery.

Maybe, though method is reproducible and the only machine a bakery would use which you don't have at home (but you can reproduce) is a steam oven (all you do is heat a baking dish on the bottom of the oven and drop in a cup of ice cubes right after you put the challah in before you close the door. It'll help get a nice crust. Why don't you ask a bakery you like how they do it? They shouldn't mind telling you if you don't ask for the recipe.

[Yehoshua]

They may have a better machine for kneading than the average challah baker

They most likely use Hobart (the professional kitchen aid brand) mixers. They're just the same as the at home version just larger. Kneading bread is a science. Stretch the gluten enough, and you're done kneading. Don't stretch it enough, and you can keep on kneading. It's not mysterious, it's science.

[chinagel]

They most likely use Hobart (the professional kitchen aid brand) mixers. They're just the same as the at home version just larger. Kneading bread is a science. Stretch the gluten enough, and you're done kneading. Don't stretch it enough, and you can keep on kneading. It's not mysterious, it's science.

Do you thinnk you can replicate a bakery loaf of white bread or rye in your house?

[ltttc]

Anyone have a basic/simple gnocchi recipe? I have the box of frozen, ready made ones and a bunch of picky eaters. Any suggestions?

[Yehoshua]

Anyone have a basic/simple gnocchi recipe? I have the box of frozen, ready made ones and a bunch of picky eaters. Any suggestions?

Just put marinara sauce and cheese. Usually picky eaters like that.

[Mordyk]

Anyone have a basic/simple gnocchi recipe? I have the box of frozen, ready made ones and a bunch of picky eaters. Any suggestions?

For meat you can buy a jacks pulled beef and put it together with pan fried gnocchi and done

[ltttc]

Just put marinara sauce and cheese. Usually picky eaters like that.

Thanks. Should've specified that looking for a Parve recipe though

[Yehoshua]

Thanks. Should've specified that looking for a Parve recipe though

So just put marinara sauce and have different sautéed veggies on the side. Also, if you're into it, nutritional yeast is a great sub for parmesan cheese. I can't recommend anything besides that since I don't know how picky your eaters are, which veg they'll eat and what they won't go near.

[Happyguy]

Any interesting salads for yom tov (besides lettuce salad) and any easy sides?

[Yehoshua]

Any interesting salads for yom tov (besides lettuce salad) and any easy sides?

For RH I made:

• Moroccan Carrots
• Sautéed shitake mushrooms with cilantro
• Sautéed zucchini with dill, parsley and cilantro (dried or fresh) and granulated garlic and onion
• Smashed Potatoes
• Leeks and onions in tomato sauce
• Roasted broccoli (with garlic, onion and paprika)
• Tomato salad (with fresh basil and garlic)
• Beet salad (beets, lemon juice, cilantro, cumin)
• Eggplant in olive oil (eggplant, lots of olive oil, red peppers (capsicum))

I'm happy to go on if you'd like...