Search found 264 matches
- Wed Jul 17, 2013 14:34
- Forum: Sausages
- Topic: [USA] Old Fashioned Wieners
- Replies: 28
- Views: 28982
Interesting spice mix. Lots and lots of ingredients, and with the amounts, none probably dominate, woulkd love to try a sample! But, at the same time, I wonder whether this is in fact an "original wiener recipe". Can you disclose the source of this concoquere? I reviewed lots and lots of recipes ov...
- Wed Jul 17, 2013 01:08
- Forum: Sausages
- Topic: [USA] Old Fashioned Wieners
- Replies: 28
- Views: 28982
[USA] Old Fashioned Wieners
I've been to all the grocery stores in my area and to my dismay not a single one had old fashioned wieners in natural casings. Mechanically separated chicken: what the heck is that crap? Not in my wieners. Here's my recipe, and I should add, that this one turned out the best I have ever made or tast...
- Tue Jul 16, 2013 17:36
- Forum: Microbiology of meat and products
- Topic: when to add meat cultures
- Replies: 27
- Views: 33568
Ursula, I was going to reply but Red and CW beat me to it. They are spot on with their recommendations. Be sure to use water that does not have chlorine (I'm on a well so no problem here) and definitely add some dextrose to the water when rehydrating the starter culture. I try to give the rehydrated...
- Mon Jul 15, 2013 20:47
- Forum: Sausages
- Topic: [CAN] Gummy Bear Brats
- Replies: 10
- Views: 15173
- Mon Jul 15, 2013 16:57
- Forum: Sausages
- Topic: [CAN] Gummy Bear Brats
- Replies: 10
- Views: 15173
- Tue Jul 09, 2013 01:01
- Forum: Other products
- Topic: Ross's Maryland Bakery
- Replies: 471
- Views: 256539
- Tue Jul 09, 2013 00:12
- Forum: Other products
- Topic: Ross's Maryland Bakery
- Replies: 471
- Views: 256539
Ray, Enjoy your road trip. Here's my favorite pizza dough recipe: High gluten (bread) flour - 11.39 oz (weight) Water (63%) 7.17 oz IDY (0.52%) 0.06 oz (slightly more than 1/2 tsp) Salt (1.6%) 0.18 oz (1 tsp) Olive oil (5.5%) 0.63 oz (4 tsp) Sugar (5%) 0.57 oz (4 tsp) Total 20 oz This will make enou...
- Mon Jul 08, 2013 20:48
- Forum: Other products
- Topic: Ross's Maryland Bakery
- Replies: 471
- Views: 256539
Ray, Sorry for the delay in replying. I mixed the dough in the KitchenAid mixer, then placed it into an oiled bowl to rise for about 6 hours (depends on your ambient temp - mine was in the upper 60's to low 70's during the rise period). After it had risen about double, I then started to divide the d...
- Mon Jul 08, 2013 17:55
- Forum: Other products
- Topic: Ross's Maryland Bakery
- Replies: 471
- Views: 256539
Ross, Those poly sheets are far better than the waxed paper you find at the sausage making suppliers. Once you use the poly ones, you'll never use anything else. I actually buy the Cash & Carry generic brand that they sell, called "Poly Pac" which are a fraction of the cost. A box contains 1000 shee...
- Mon Jul 08, 2013 15:38
- Forum: Other products
- Topic: Ross's Maryland Bakery
- Replies: 471
- Views: 256539
Thanks all for the compliments. I got into making my own dough some years ago when I retired in Idaho and couldn't get a decent pizza (I'm originally from NJ where they make great pizza). Through lots of trial and error I finally came up with pretty decent dough and techniques to make an acceptable ...
- Sun Jul 07, 2013 22:48
- Forum: Other products
- Topic: Ross's Maryland Bakery
- Replies: 471
- Views: 256539
Ross, I think you have a winner recipe here. I made the dough early this morning and let it rise at room temp covered with poly film. Used your method for the wiener buns and used my 4-1/4" diam hamburger press to form the burger buns. Made a total of 22 buns (11 of each). Baked at 375° F for 22 min...
- Sun Jul 07, 2013 18:08
- Forum: Other products
- Topic: Ross's Maryland Bakery
- Replies: 471
- Views: 256539
Ross, Appreciate your reply. I think what I posted will work out well. The dough ball is looking really good. My mom used to be a pastry chef in Germany and just "eyeballed" everything and it always turned out great. I am more analytical and need to have precise measurements (guess my background ing...
- Sun Jul 07, 2013 17:10
- Forum: Other products
- Topic: Ross's Maryland Bakery
- Replies: 471
- Views: 256539
Ross, I am an avid pizza maker, 2nd only to my love for sausage making. I am always trying new dough recipes and yours got my interest. I appreciate your posts and video showing a unique way of making buns. Anyway, I have gone to weighing all my ingredients instead of guessing at what a cup of flour...
- Wed Jul 03, 2013 20:06
- Forum: Hardware
- Topic: Removing water/iron stains from wood/bamboo cutting board
- Replies: 7
- Views: 7757
- Wed Jul 03, 2013 18:55
- Forum: BBQ
- Topic: Foods for the Fourth
- Replies: 12
- Views: 12874