Month: October 2020

October 23, 2020 Baking, Bread

How to Make Portuguese Rolls – Prego Rolls Recipe


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How to Make Portuguese Rolls - Prego Rolls Recipe
Author: 
Recipe type: Bread
Cuisine: Portuguese
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Today we’re going to make Portuguese rolls, or Prego rolls. These rolls have a fine, soft texture with smooth matted finish, and the trademark slashed top. They are normally filled with spicy pork or chicken, but serve brilliantly as burger buns as well.
Ingredients
  • 360ml Warm water
  • 280ml Milk
  • 40g Softened butter
  • 20g Instant Yeast
  • 20g Caster sugar
  • 1kg Strong white bread flour
  • 15g / 1Tbs non-iodated salt
Instructions
  1. Portuguese Rolls Recipe / Prego Rolls Recipe
  2. Hi and welcome to episode #643 with @Whats4Chow
  3. Today we’re going to make Portuguese rolls, or Prego rolls.
  4. These rolls have a fine, soft texture with smooth matted finish,
  5. and the trademark slashed top. They are normally filled with
  6. spicy pork or chicken, but serve brilliantly as burger buns as
  7. well.
  8. Before we continue, please don’t forget to give us a thumbs-up
  9. and subscribe. Don’t forget to click to bell icon next to the
  10. subscribe button to get notifications every time we publish a
  11. new episode.
  12. To start, add 20g of caster sugar and 280ml of milk to 360ml of
  13. warm water. Pour in 20g of instant yeast and stir this all briefly
  14. until the sugar has dissolved and the yest is mixed into the
  15. solution. Cover this and put it aside for 10 minutes to prove.
  16. While the yeast proves, add 1 kg of strong white bread flour to
  17. your mixer bowl. Add a tablespoon of non-iodated salt and 40g
  18. of softened butter. After 10 minutes, pour in the yeast solution.
  19. Be sure to give it a final mix before doing so.
  20. Start your mixer on its slowest speed, run it for 2 minutes until
  21. all the ingredients are combined, then increase the speed by
  22. one setting for another 6 minutes. Do the window pane test. If
  23. the test fails, continue for a further 2 minutes on the slowest
  24. speed. Do test again, and continue in 2 minute sessions until
  25. you dough very smooth and passes the window pane test. The
  26. window pane test is done by stretching a small piece of dough.
  27. If it can stretch until it is almost transparent, then it passes the
  28. test.
  29. Cover the bowl with cling wrap and leave this in a warm place to
  30. rise for 60-90 minutes until it has doubled in size.
  31. Pour boiling water into a baking tray and place this in your oven
  32. on the lowest shelf. This will warm the oven and produce steam
  33. and humidity for the second proofing.
  34. Once the dough has doubled in size, punch it down briefly and
  35. turn the dough out onto a lightly floured work surface and
  36. divide it into 100g portions. Shape the portions by folding the
  37. dough from the edge to the bottom of the portion. Place the
  38. smooth ball in the palm of your hand and continue smoothing
  39. the bun by cupping your other hand over the bun and using a
  40. circular motion.
  41. Place the smooth ball on the work surface and roll it out until
  42. slightly elongated. Traditionally, these are rolled slightly more
  43. elongated than mine, however I want to use these as burger
  44. buns, so I prefer them on the rounder side.
  45. Transfer the buns to a baking sheet lined with parchment and
  46. use a very sharp blade to slash the tops of the buns.
  47. Transfer the baking sheet to the oven to prove again for 60-90
  48. minutes until doubled in size.
  49. minutes before the proofing is complete, remove the baking
  50. sheet from the oven and cover with cling film. Preheat your
  51. oven to 190c, or just below 400f making sure to leave the tray
  52. of water on the lowest shelf of the oven.
  53. When the oven is ready, uncover the rolls and transfer them to
  54. the center of the oven and bake them for 15-20 minutes until
  55. lightly golden and they sound hollow when tapped.
  56. Remove the buns from the oven and transfer them to a rack to
  57. cool. Once cooled the buns are ready to serve, or you can bag
  58. them and freeze quite successfully for months, provided the bag
  59. is well sealed.
  60. That’s it for today folks, please remember to like, subscribe and
  61. share, and we’ll see you again real soon.

 

October 8, 2020 4th of July Cookout, Accompaniments, Breakfast, Eggs, Garnishes, Pickling Recipes, Snack Food

How to Pickle Eggs – Perfect Spicy Pickled Eggs Recipe – Bar Style – Pub Style Pickled Eggs

How to Pickle Eggs


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How to Pickle Eggs - Perfect Spicy Pickled Eggs Recipe - Bar Style - Pub Style Pickled Eggs
Author: 
Recipe type: Eggs
Serves: 30
 
In today’s episode we’re going to make spicy pickled eggs. These Easy Pickled Eggs are a delicious and healthy snack that everyone will enjoy! They make an amazing snack, make egg salads a breeze, and look awesome on a charcuterie board.
Ingredients
  • 1500ml White vinegar
  • 500ml Water
  • 10ml Himalayan rock salt
  • 2 Large onions
  • 3 Bay leaves
  • ⅔ Cup caster sugar
  • 5 Allspice / pimento berries
  • 1Tbs Black peppercorns
  • 1Tbs Dried chilli flakes
  • 30 Eggs
Instructions
  1. In today’s episode we’re going to make spicy pickled eggs.
  2. These Easy Pickled Eggs are a delicious and healthy snack that
  3. everyone will enjoy! They make an amazing snack, make egg
  4. salads a breeze, and look awesome on a charcuterie board.
  5. In addition to this, it is a safe and practical way to preserve your
  6. eggs if you have more than you can use immediately… let’s get
  7. started.
  8. Take 30 eggs and use a needle to prick the flat end of each egg.
  9. This will allow the air-pocket to escape when the contents of
  10. the egg expand under heat. This helps prevent the shells from
  11. cracking, and gives a better formed egg once boiled. It will not
  12. totally negate the deformation of the base of the egg, but it
  13. certainly does help.
  14. Place all of the eggs in a large pot and cover them with cold
  15. water. Heat the pot over high heat until boiling, then start your
  16. timer. You want the eggs to boil for 10 minutes. Use a slotted
  17. spoon to give them gentle stir once every few minutes. This will
  18. ensure even cooking.
  19. After 10 minutes, transfer the eggs to a large bowl filled with ice
  20. cold water. Allow the eggs to stand for 30 minutes to cool
  21. completely.
  22. While the eggs cool, let’s start with the pickling brine. Slice 2
  23. large onions thinly and add them to a medium size pot, along
  24. with 2 teaspoons of Himalayan rock salt, a tablespoon of dried
  25. chilli flakes, a tablespoon of black peppercorns, 3 bay leaves, 5
  26. all-spice or pimento berries, 2 thirds of a cup of caster sugar,
  27. ml water, and 1500ml white vinegar.
  28. Heat this all until boiling, then reduce the heat and simmer the
  29. mixture for 5 minutes, then remove it from the heat.
  30. By stage the eggs have cooled and it’s time to peel them. Tap
  31. the shells around the circumference of the egg on your work
  32. surface to crack them. Peel away a little of the shell, grab the
  33. membrane and pull on this. The membrane will literally pull the
  34. shell away from the egg.
  35. Pack a layer of eggs into a large pickling jar and top this with
  36. some of the onion and spices. Pack another of eggs on top of
  37. this and continue in this fashion until all the eggs are packed.
  38. Pour the pickling brine over the eggs until it is covering the eggs
  39. completely. Put the lid on the container and allow it all to cool
  40. completely.
  41. Once cooled, transfer the eggs to your refrigerator for at least 7
  42. days before enjoying your delicious pickled eggs. This gives the
  43. brine and spices a chance to really permeate the eggs making
  44. for a memorable meal.
  45. The eggs will last for months under refrigeration.
  46. That’s it for today folks, please like, subscribe and share, and
  47. we’ll see you again real soon.

 

October 2, 2020 Eggs, Uncategorized

How to hard Boil Ostrich Eggs – How to Sous Vide Ostrich Eggs – @Whats4Chow


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How to hard Boil Ostrich Eggs - How to Sous Vide Ostrich Eggs - @Whats4Chow
Author: 
Recipe type: Eggs
Serves: 2
 
Today we’re going to hard boil an ostrich egg, and at the same time, we’re going to sous vide another ostrich egg in my big digital pot.
Ingredients
  • Ostrich Eggs
  • Vinegar
  • Water
Instructions
  1. How to Hard Boil Ostrich Eggs – How to Sous Vide Ostrich Eggs - @Whats4Chow
  2. Hi and welcome to episode #641 with Whats4Chow.com.
  3. Today we’re going to hard boil an ostrich egg, and at the same
  4. time, we’re going to sous vide another ostrich egg in my big
  5. digital pot. Before I started on this journey, I searched the
  6. internet to see what information was available on both
  7. methods, and only found a little info on boiling the eggs. The
  8. consensus for boiling seems to be 90-120 minutes.
  9. As far as sous vide goes, there is absolutely nothing on the web,
  10. so I did some calculations of my own, based on how I’d sous
  11. vide a thick chunk of meat similar in weight and size to the egg.
  12. The closest I came was a large pork knuckle of 1.8kg and roughly
  13. the same size as the egg. I have done hundreds of those very
  14. successfully, and the timing / temperature combination for
  15. those was 13 hours at 73c --- so that was my starting point.
  16. I also added a cup full of vinegar to each pot in the hope that
  17. the vinegar would weaken the shell a little and make it easier to
  18. peel after the cooking process was complete.
  19. I brought a large pot of water vinegar solution to a boil and
  20. placed the egg in the water, set my timer for 2 hours and
  21. carried on preparing the sous vide pot. You may have noticed
  22. that the egg was floating. This is never a good sign with any egg,
  23. as it means the egg is near or past it’s sell-by date. It was too
  24. late to turn back, so I continued.
  25. Here I raised the temperature to 73c and placed in the egg in
  26. the pot. I put the lid on and set my timer for 13 hours.
  27. After 2 hours, I removed the egg in the boiling pot from the
  28. water and immediately plunged it into a large bowl of iced
  29. water. This halts the cooking process, and also helps loosen the
  30. membrane that sits between the shell and the egg. I let this cool
  31. for 60 minutes, and proceeded to peel the egg.
  32. I did this by chipping a line into the shell using my butcher’s axe,
  33. but you could use anything like this, including the back of a
  34. cleaver or heavy blade knife.
  35. As I suspected, the egg was off…. Rotten, and half of the egg’s
  36. mass had already wasted through the porous shell. At least it
  37. allowed me to practice the peeling part of the exercise.
  38. And, despite this all, the egg appeared to be properly hard
  39. boiled, with a firm white, or in this case brown, and firm yolk.
  40. Another 11 hours later,
  41. I removed the sous vide egg from the cooker and plunged this
  42. into a bowl of iced water. Once again I left this for 60 minutes to
  43. cool. I noticed immediately that the vinegar in the water had
  44. almost totally softened the outler layer of once shiny enamel on
  45. the shell, and this could simply be rubbed off.
  46. I chipped a line into the shell and started to peel it away. This
  47. egg did not float at all, but did have a pronounced air sac at the
  48. bottom end, indicating that it was pretty close to it’s sell-by
  49. date. An interesting point to note is just how thick the
  50. membrane is.
  51. I cut through the egg and found that the sous vide time was just
  52. short. The white of the egg had not set entirely, and there was a
  53. small under-cooked patch in the centre of the yolk.
  54. On the second day, I ran out to our local ostrich farm and
  55. grabbed another 2 eggs, this making sure they had just been
  56. laid.
  57. The first egg was processed exactly the same as the boiled egg,
  58. but the sous vide egg I adjusted the process to counter the
  59. under-cooked result in the first test. I decided to increase the
  60. sous vide temperature instead of increasing the time. I
  61. increased the temperature to 80c for 13 hours, and everything
  62. worked out just fine.
  63. The boiled egg was disappointing in appearance, with the white
  64. having a dull grey color, however the sous vide ostrich egg was
  65. much better, with a more pleasing color and better texture.
  66. It is important to note that if you want a nice clean cut through
  67. the yolk, you will need to use a wire cutter, not a blade.
  68. Here is a little serving suggestion I put together – sliced ostrich
  69. egg served with crispy bacon, sausage, tomato and mustard
  70. mayo sauce.

 

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