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Old 08-01-2012, 12:21 AM   #21
joerose
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Pretty much any bread you make you can "pretzel" just make a simple bread dough from online. Roll into a shape you want then let it rise. Then boil it a baking soda water solution( I think it's a half cup/gallon. Take out brush with egg whites and top with salt and bake until done. Go to epicurious or food network websites, I've done those before to good results.

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Old 08-01-2012, 03:01 PM   #22
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Awesome Bob! Thanks so much! I may try that venison recipe this weekend. Any beer or wine pairing suggestions?

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Old 08-01-2012, 03:02 PM   #23
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Chocolate stout my brother

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Old 08-01-2012, 03:05 PM   #24
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Nice. I was thinking something dark and roasty. Thanks so much!!

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Old 08-01-2012, 11:21 PM   #25
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Quote:
Originally Posted by Sir Humpsalot View Post
Soft pretzels to go with my beer... Mmmmmmmm....

What's the best recipe for soft pretzels?
There are a couple that are pretty good... The traditional German "Bretzl" uses a lye dip in order to get the rich, brown crustiness on the outside. I've had a heck of a time finding food-grade lye (it is available), but Alton Brown has a solution... Use boiling mixture of baking soda in water. His recipe is pretty good.

If you want something a little more Bavarian and want to deal with lye, try our own Braukaiser's recipe... found here.
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Old 08-04-2012, 01:35 PM   #26
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I've made Alton brown's and they are indeed tasty. The soda wash was a neat trick. I've never tried the lye, but my wife makes all our soap so I always have some around. May have to try it

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Old 03-14-2013, 02:43 PM   #27
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Hi- Not looking for a "recipe" per say, but I've been on the hunt for the perfect southern style biscuit for the last few years. I've tried all kinds of recipes, and think I finally stumbled upon one that I saw the other night on Eat Street (TV show). They gave you all the ingredients in their biscuits, but they didn't give you proportions/measurements.

Here's what I was able to gather ingredient-wise. I'm asking you, since you're a professional chef, what measurements you'd use for the ingredients listed, to make a batch of biscuits. I understand there may be better recipes out there, but I'm hell-bent on trying this one first. I just need measurements for the following ingredients. Thanks!

-Sifted Flour
-Bakind Soda
-Cream of Tartar
-Salt

-Frozen butter
-Buttermilk
-Yogurt
-Egg(s)

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Old 03-14-2013, 03:25 PM   #28
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4 cups unbleached all-purpose flour
2 tsp baking powder (or cream of tartar)
2 tsp baking soda
1.5 tsp salt
2 whole eggs
1-1/3 cups reduced-fat buttermilk
1/2 cup plain yogurt (full fat)
2 sticks or 16 oz. unsalted, ice-cold shaved or fine-chopped butter, shortening or lard

Working quickly, whisk dry ingredients together in a large bowl then add the cold shaved butter just to incorporate.

Whisk eggs, buttermilk, and yogurt together in a separate bowl.

In a mixer with a dough attachment, slowly add the wet to the dry and let spin on medium speed for literally 5 seconds. Don’t over mix or heat the dough up too much where it melts the fat. The dough will still be very floury at this point.

Pour the half-mixed dough on top of a floured surface and form into a very thick sheet, using a rolling pin and your hands. Roll out and fold the layers on top of each other about 6 times. Punch out rounds using a 3 inch pastry circle cutter. They should be approx. 1-1/2 inches thick when raw, but rise to double or more after cooking.

In youre preheated 385 degrees F oven, bake biscuits for 12-15 minutes, basting tops at the 3 minute left mark. Makes 12-14 biscuits.

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Old 03-14-2013, 03:28 PM   #29
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Quote:
Originally Posted by bobbrews View Post
4 cups unbleached all-purpose flour
2 tsp baking powder (or cream of tartar)
2 tsp baking soda
1.5 tsp salt
2 whole eggs
1-1/3 cups reduced-fat buttermilk
1/2 cup plain yogurt (full fat)
2 sticks or 16 oz. unsalted, ice-cold shaved or fine-chopped butter, shortening or lard

Working quickly, whisk dry ingredients together in a large bowl then add the cold shaved butter just to incorporate.

Whisk eggs, buttermilk, and yogurt together in a separate bowl.

In a mixer with a dough attachment, slowly add the wet to the dry and let spin on medium speed for literally 5 seconds. Don’t over mix or heat the dough up too much where it melts the fat. The dough will still be very floury at this point.

Pour the half-mixed dough on top of a floured surface and form into a very thick sheet, using a rolling pin and your hands. Roll out and fold the layers on top of each other about 6 times. Punch out rounds using a 3 inch pastry circle cutter. They should be approx. 1-1/2 inches thick when raw, but rise to double or more after cooking.

In youre preheated 385 degrees F oven, bake biscuits for 12-15 minutes, basting tops at the 3 minute left mark. Makes 12-14 biscuits.
Fantastic! Thank you!
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Old 03-14-2013, 03:34 PM   #30
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Tall order...but certainly intimidating

Mole`

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