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I baked a loaf of No-Knead Bread tonight. Chewy on the inside, crusty on the outside, a hint of tang, and only three ingredients! I think this is going to be a regular thing.

This recipe caused quite a sensation when it was published in the New York Times a couple of years ago. People started buying up dutch ovens like crazy, and Target reportedly ran out of a $45 enameled cast iron pot when it was rated as comparable to $200 Le Creuset pots in Cook's Illustrated. (Mine is a blue Martha Stewart that I got for $45 at Macy's.)

Cook's Illustrated also published a revised version of the recipe with a little vinegar and beer added to round out the flavor. People seem to like it even better but I'm kind of worried about the increase in baking temperature to 500°—aren't most dutch ovens only rated up to 450°?

Anyway, it is super yummy and the house smells amazing. I left a note for my roommates to help themselves to it—we'll see how much is left when I get home tomorrow.

(no subject)

Date: 2009-01-30 01:28 am (UTC)
From: [identity profile] eikitty.livejournal.com
I have one of the pans (12" fryer) from the Martha Stewart Eco-Cook line at Macy's and I love it. Sounds like the whole line is reasonably good.

Also, I am going to have to try this, should I end up investing in a dutch oven like I've been thinking about. That photo looks awesome!

(no subject)

Date: 2009-01-30 01:43 am (UTC)
From: [identity profile] homodachi.livejournal.com
You really don't need one for this recipe—pyrex or anything oven-safe with a lid is fine. It's a nice excuse if you've been thinking about getting one though!

(no subject)

Date: 2009-01-31 10:53 am (UTC)
From: [identity profile] hipnessmolecule.livejournal.com
Time for me to hit the thrift stores! Or - I think I still have a terra cotta tandoor oven thingie around here somewhere.

This bread also reminds me of:

And that is making me hungry yet again, despite the late hour.

(no subject)

Date: 2009-02-01 09:20 pm (UTC)
From: [identity profile] homodachi.livejournal.com
That recipe is insane. I love the part near the top where he says, "It took just 2 minutes and 10 seconds to bake at 825F." And then down lower where he describes hacking his oven to run the cleaning cycle to get it up to that temp, breaking the lock on the oven door so he can get the pizza in, and then "I make sure that I cover any oven glass loosely with 2 layers of foil because it will shatter if a drop of sauce gets on it." Oh my god.

I bet you could find some pretty nice seasoned dutch ovens at a thrift store! My mom told me that's a good place to find pressure cookers too, although with their recent return to popularity I don't know if it's true anymore. I should get a cheap fondue pot before they come back into style too!

(no subject)

Date: 2009-02-19 08:41 am (UTC)
From: [identity profile] hipnessmolecule.livejournal.com
An odd coincidence - I had fondue for dinner a few hours before reading this. I used a double boiler, which reminded me of the need to make zabaglione before too many more years go by. (I usually cheat and just mix some marsala wine into some French vanilla ice cream...)

The pizza guy is going to open a place in Atlanta. Apparently he reverse engineered authentic East Coast pizza with great success, though of course real places don't use electric ovens on the Clean cycle.

At the moment, I'm trying to stop eating some silly "Beer Chips," which are potato chips made with some added sugar and beer. And they're from - Portland, Oregon.


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