Search found 264 matches

by IdaKraut
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...
by IdaKraut
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...
by IdaKraut
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...
by IdaKraut
Mon Jul 15, 2013 20:47
Forum: Sausages
Topic: [CAN] Gummy Bear Brats
Replies: 10
Views: 15173

If you have some pics of the finished product, it would be appreciated. I am picturing sausage that has blotches of different colors due to the gummy bears. Is that what they look like or did they melt and mix with the rest of the sausage uniformly?
by IdaKraut
Mon Jul 15, 2013 16:57
Forum: Sausages
Topic: [CAN] Gummy Bear Brats
Replies: 10
Views: 15173

Col.,
How ingenious. Did you chop up the gummy bears or leave them whole? What flavor did you use?
by IdaKraut
Tue Jul 09, 2013 01:01
Forum: Other products
Topic: Ross's Maryland Bakery
Replies: 471
Views: 256539

Ross,

I agree. What I've found is that higher gluten flour will handle more water than AP but otherwise, you're right. I prefer the high gluten stuff for pizza but AP for bread and buns.
by IdaKraut
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...
by IdaKraut
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...
by IdaKraut
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...
by IdaKraut
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 ...
by IdaKraut
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...
by IdaKraut
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...
by IdaKraut
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...
by IdaKraut
Wed Jul 03, 2013 20:06
Forum: Hardware
Topic: Removing water/iron stains from wood/bamboo cutting board
Replies: 7
Views: 7757

Chuckwagon,

Your chemistry is amazing. Are you a technical advisor on the AMC show "Breaking Bad"?
I just recently started watching this show and it's great. Lots of chemistry involved. I keep looking for credits for you.
by IdaKraut
Wed Jul 03, 2013 18:55
Forum: BBQ
Topic: Foods for the Fourth
Replies: 12
Views: 12874

BB,

Holy cow, does your stuff ever look wonderful. I am especially intrigued with your porchetta. Have you got a recipe you could share? Thanks!!