With our recipe, we struggled a bit with cook time and the resulting product. The English Muffins would cook for about 9 minutes per side or 18 minutes in total. They were good, but with all that cook time, they would come out a little hard and/or dry. Add an additional 3-4minutes in a toaster, and zip zap, any remaining "moisture" was gone! These muffins were moving in the right direction, but they were not ready for prime time.
I've said it before and I'm going to say it again, pizza put the Baking Steel on the map. Ok, maybe Kenji over at Serious Eats helped too. But breakfast is going to make us famous. Especially when you throw down these carrot cake pancakes.
Experiment time again at the Baking Steel Test Kitchen! This time we’re making a play on Dr. Suess’ Green Eggs and Ham,with our Green Dough, Eggs and Ham pizza. Our green dough is derived from one of the healthiest foods on the planet, spinach.
This spinach pizza dough is not only colorful, it's packed with nutrients. We used our same 72 hour fermentation formula, but we added the juice from about 5 oz. of fresh spinach. I think this spinach dough would make Popeye proud....
Last week we were feeling playful and decided to pour a bottle of Sprite into our pizza dough. A little science experiment, so to speak. We substituted sprite for the water, one for one. We were curious what would happen by adding all that sugar and carbonation into the pizza dough. The final answer? Not a heck, of a lot.
It's always a good strategy to frequent your local pizzerias and find out which ones sell their dough. Case in point, Dirty Water Dough Company not only offers pizza by the slice, they also sell their dough.
No doubt you've heard of Chef Chris Bianco. His pizzas are: one of the best on the planet; definitely worth a jaunt to Arizona; and should be on everyone's bucket list. So, when his book, Bianco, was released I raced to get my hands on a copy.
The Baking Steel Test Kitchen is a pretty great place to work! I love what I do and never get tired of "heading to the office." But, everyone needs a break now and then-a chance to see the world, recharge the batteries and find culinary inspiration.
Who doesn't love a good patty melt? Even vegetarian's will throw one back if no one's looking! To be honest, I think patty melts pass regular burgers on my list. There just that good! Think Smashburgers,
Fish and Chips are a staple up here in New England. You really can't go wrong when ordering it around here because you just know it's local and going to be fresh. It's also not the healthiest thing for you. Fried fish, potatoes and a mayonnaise based condiment to boot. To take a little bit of the fat away, we've breaded the fish in a potato based crust and then cooked quickly in little amounts of oil (not deep fry) as we did with the potatoes. You still get that great crunchy fish and chips to go with it. Fresh lemon and tartar sauce and you are all set for a summer night's dream dinner.
With a Baking Steel Griddle up your sleeve, your searing game can increased ten-fold. Get your steel, grab a delicious steak and your favorite pair of tongs, it's time to start searing steaks on your Baking Steel Griddle.
Spelt flour has been around for a long long time, as far back as the Bronze Age. It has been rising in popularity and has become a staple on the shelves of many health food stores. Spelt is an alternative to wheat flour, providing fewer calories and a slightly higher protein content.
It may look like a calzone at first glance, but dive into this tasty quesadilla and it'll make you think twice about what to use those tortillas for next time. Quesadillas are some of the easiest things to make and really, the flavor options are endless, similar to that of a pizza.
Mexican food has really made a strong comeback as of late and I am more than OK with this. Breakfast Burritos are all the rage and are so easy, quick and SUPER tasty. Having a really easy salsa or hot sauce laying around can really pack a punch in the mooring too. Mexican food is really all about the flavor and freshness of ingredients and I really think this is just the beginning for you (no pun intended).