Recipe failures, and whether chefs skew their recipes on purpose when sharing them with the public, or is this a case of just poor recipe editing starts GF Radio. Eric had two recipe failures this weekend, one with pizza dough and one with sous vide slow cooker short ribs. Eric will try again for the pizza dough using a recipe from the Jan - Feb 2011 issue of Cook's Illustrated. We talk about gluten development, over-working pizza dough, and overnight refrigerator rise. We've found that the overnight rise is key for pizza dough, it allows long gluten strands to develop with less carbon dioxide growth, so you don't get big bubbles in your pizza.
Rick's Water Feature with Bluebirds
Eric shows you a pizza dough recipe video here, and here is the Portable Brick Pizza Oven video.
The slow cooker sous vide controller Eric uses is from DorkFood, and it works well. Look for us to use the DorkFood sous vide controller to appear in future GardenFork videos. We have tried to hack a slow cooker sous vide controller, but realized this slow cooker sous vide rig is worth the price. Go buy it here
Are the temperatures that Modernist Cuisine states for sous vide cooking safe? Eric had the same question and found this great post by Douglas Baldwin, Sous Vide Safety, linked to by Reddit.
Douglas is the author of Sous Video For The Home Cook, which is on our wish list now. Lets see if we can get a review copy to share with you all.
We then move on to making hard cider, which will be a new GardenFork video soon!
Rick and Eric talk about photography, in a geek way, on the challenge of keeping your photo files backed up while traveling. Rick likes to shoot in RAW format for the ease of editing the photos and doing color correction, while Eric usually shoots in JPEG format, which is a compressed file format.
Eric Jaffe wrote about Tom Vanderbilt's Why Traffic Happens talk at the Boing Boing Ingenuity Conference .
Eric and Rick talk about their great world view on traffic and driving, starting from this article. We learned of this article via Dave Pell's great email, NextDraft, which you should all sign up for.
Sarah Crowder
I had no idea you could overbeat pizza dough. You've got me stumped on those short ribs.
BTW I'm the "jerk" who waits until the end to merge. Makes sense to me! Well, back when I used to drive.
Eddie
Hi Eric, I bought my clay brick for the pizza oven this weekend. I can't hardly wait to set it up and have a pizza party for my family.
Tracy Rochow Byerly
Overbeating is always a temptation when you own a KitchenAid! I have had to learn to not be afraid of sticky, wet dough - like the kind that resulsted in the Sourdough Oatmeal bread we'll have this weekend!
jenna
hey eric- i remember watching your toad-in-the-hole video and when i saw this recipe i thought you might like to try it, especially since it's made in a cast iron pan. (if you substitute table salt for the coarse salt, i think you need to only use 1/2 the amount of table salt))
i hope the awesome oven is still working.
http://www.marthastewart.com/921824/savory-pudding-sausage-and-tomatoes
Eric Gunnar Rochow
Hi Jenna,
Thanks for the link. I'll check that out. It's time for comfort food! Eric.