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Posts by Colin

Ditto the replies above.  It would be good to have the full recipe, and a word on temperatures at different stages.   I get this problem when I overproof in the final rise, and/or when I do the final rise at too high a temperature.  Doing the final rise cold might give you more control.   I usually bake when the loaf meets the poke-it-and-it-stays-poked test, which is generally before a full doubling, especially if I've taken care not to deflate too much during...
Devin A:   Chapati is usually made with "chapati flour," a tasty low-gluten whole wheat flour sold in Indian stores.  The simplest method uses cold water, but I've seen recipes using hot water.    Re pizza, have you made yeasted doughs before?  If not I might try a couple of shallow-dish experiments first.  
The interaction of copper with egg whites is well understood: McGee's _On Food and Cooking_ has a good discussion.  But this is the first I've heard about an interaction between copper and cream.
Congratulations on graduating and getting a job!   I'd suggest searching a little, and reading archives, because this kind of question gets asked a lot.  You might  say more about what you want to do with your knives (cleave chickens in half?  mince watercress?),  A lot of these questions about style and brand come down to personal skills and preferences.   The general advice you'll get is to buy individually, not in sets, and to figure out sharpening first....
Thanks much CT!   Time to order some books.   Coincidentally I'm headed for Chicago tomorrow for and looking forward to several days of eating.
Last night I was looking for ideas for brussels sprouts, and the best treatment I could find on my shelf was in the 1961 Child/Bertolle/Beck _Mastering the Art of French Cooking_.     So here's my question: is there a modern book devoted to *tasty* veg dishes, of the same kind of quality as _Mastering_?  Something that reflects the increasing creativity of restaurant veg dishes over the last decade, and the wider range of veg and veg varieties available?   This...
I've never taken longer than 24 hours in the fridge for the final rise, and it's usually more like 12.  Beyond 16 hours I'd take a peek to be sure the loaf was not over-rising.  (The dough is active in the fridge, it's just a lot slower.)   Yes, I go from fridge to oven immediately.  (The oven is a steamy 450 degrees F, so it's not clear to me why 35 versus 65-75 degrees initial temperature makes much difference as long as the loaf is adequately risen.)  Comes out...
It does the final rise in the fridge.  Make up the full dough, do its initial rise as usual, shape the loaves, cover, and immediately put in the refrigerator.  
Just to chime in, I've had great results retarding the final rise overnight: not only do you get better flavor, but you have more control over timing.  Whenever you feel like it the next day, you get the oven hot and transfer the risen loaves from fridge to oven.  While it's surely possible to over-proof in the fridge it has never happened to me.  8, 16, even 24 hours seems OK.     Everyone who makes bread experiences the impatience Kokopuffs describes.  For me,...
Yes, maybe.  I google recipes too.  But a lot of the recipes on the 'net are horrible.  There are thousands upon thousands of terrible cooks who do not know they are terrible cooks, happily putting up one abomination after another.  I have seen advice that will put you at risk of botulism.  So the 'net only works if you know enough to screen out the dreck.   Are there websites you find reliable?   The advantage of _Joy_, or Marcella Hazan's work, is that...
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