Parents brought me so Greek Lamb chops so I invited them for dinner and made them some fresh Beer Bread.
>>20977043Chops look a bit weird to me
>>20977043
>>20977043Needs some tzatziki/10
>>20977045
>>20977048Fuck....damn it...
>>20977044Weird how, if you are talking about the size, they are small because they were from a really young lamb, my parent's friend has a farm and the lamb broke it's foot so they had to ACK it...
>>20977048I was cooking 3 things all at once but you are right...BIG L on my part. And I make some great dzadziki, full fat yougurt strained, I strain the cucumbers...damn it anon.
>>20977043I like your bread, made for dunking into soup.You have already explained the size of your lamb chops but what makes them Greek?
>>20977057They are from Greece lol
>>20977061I live in Bulgaria
>>20977057>I like your bread, made for dunking into soup.thanks bud, it's a 3 day slow rice in the fridge and half of the liquid was wheat weissen beer.
>>20977068rise*
>>20977061>>20977064>They are from GreeceKekOh OK mate. Also credit for your home-made chips, it's nice to see some OC on /ck/ instead of American, store bought stuff.
>>20977076Yeah I don't buy frozen ones although it's convenient. Those are also potatoes from Greece, they are some Egyptian variety that is very popular in Greece you can find em everywhere, they never brown no matter how long you fry them, very soft on the inside and have a great taste.
>>20977051Yeah I suppose the size, some of them look more like ribs
>>20977089It was the whole shoulder with some of the rib cage, they brought it to me chopped, there were a lot of bones with meat that were too big and uneven for the grill and i'm going to make a lamb soup next week.
>>20977043>>20977045>>20977049nice
>>20977050Looks like Europoor garbage
>>20977050Soulless
>>20977187>deep fried fingers typed this
>>20977192Does your door dash order look better fren?
>>20977192Did you at least like my bread
>>20977348i did breadbro
>>20977355yessss
>>20977043You make some great bread but your fries are so grim
>>20977439>You make some great breadthanks bro>but your fries are so grimIn my defense, my mom made them, the lighting is shit and those potatoes are egyptian and very yellow, they are very tasty and crunchy despite the look, my main point is it's not my fault.
>>20977491Based woman blamer
>>20977502
>>20977050bruh they look like snail heads. What part of the lamb is that?
>>20978513part of the shoulder and the ribs, it was a young lamb
I think I'll make Lamb Chops tomorrow or Wednesday. Hopefully thread's still up by then otherwise I'll make one showing it off
>>20978657Very nice, probably this thread wont be, make a thread, I'm gonna make a lamb soup from the leftovers and the bones that were too big for the grill or didn't have enough meat.
>>20978721Bumbin your thread for da lamb chops
>>20977050this looks like a plate of food you'd find in malta
>>20980913I went to Malta when I was a teenager but I don't remember much about the food except there were a lot of pastries and bread dishes. I guess they had some grilled stuff. The sea food was good of course.
>>20980341thanks fren, I'm making the lamb soup today, will post.
Two carrots, two onions, parsley, some green and white pepper corns and a bay leaf. Roasted the lamb bones along with some chicken wing tips in the oven at 220C/440F for 30-35 mins. The onions and the carrots also got roasted with them for more colour and depth of flavor. Oh and a little bit of ginger also.
>>20981676For the soup. And my secret ingredient for soups - the rind of parmigiano chelentano. Ads some nice salty savouriness to the broth.
>>20981677
>>20981678also made a side dish broccoli and cauliflower with cheeses and heavy cream.
>>20981677>>20981678>powdered "garlic" in addition to real garlicLiterally why?
>>20981676>>20981677>>20981678>>20981682Based lamb soup today poster.
>>20977043>>20977045>>20977049you got a recipe for that bread senpai?
>>20981721They are two very different things.
>>20981678>>20981682Yep, I'd eat 3 servings
>>20981788yep, just a sec to finish something and I'll detail it.
>>20981721do...do you use onion powder as a substitute for onions?
>>20977049I wish my bread would end up as fluffy as this looks. It's still nice but it always seems to come out denser than I'd like.
>>20981788420gr of white unbleached white flour (11,8%) gluten 150g of weissen wheat beer150g of water1,8/2gr of dry yeast5,6gr of salt-Mix everything in the bowl and leave it for 30 mins room temp-after the 30 mins do some folds like in gif-cover in plastic wrap or something and put it in the fridge -leave for 2/3 days in the fridge to cold ferment-every once in while do the folds (like in gif) -I did the folds maybe 6-7 times during the 2/3 days-take bowl out 5 hours before baking to rise at room temp-1 hour before baking turn on the oven to 230C/445F and put the dutch oven inside lid on to preheat-shape the dough (try not to degas it much while shaping)-leave for 40mins under a towel to proof for the last time (with a some flour on top so it doesn't stick to the towel)-bake at 230C/445F lid on for 27 mins-take lid off and bake at 220C/430F for 20-30 mins or until you like how it looks. This one I left for a bit longer because I was cooking 3 things at a time but it turned out great anyway.
>>20981867Never for a substitute, they have a totally different taste profile. Granulated garlic and onion are just great in soups in general.
>>20981877Oh yea, shape it on some baking paper so when it's done proofing you can transfer it easily into the dutch oven. The paper prevents the dough from sticking while baking.
>>20981875What type of flour are you using. What's your recipe?
>>20981676Oh yeah I forgot to mention, brought it to light boil than turned it down to the lowest setting and simmered it for 3 hours.
>>20981802
>>20981725
>>20981875I've experimented with different flours, I though if I buy the 00 flour that has lots of gluten my breads would be better and fluffy but turns out it's actually the opposite, the 00 flours were 13,5 to 13,8 % gluten and the breads always came out dense for some reason. When I tried making em with 11,5 and even lower the breads would rise more and be airy and fluffier inside, the dough is a little bit stickier but I adjusted the hydration and I made some great breads. Also different types of flours (meaning companies and brands) act differently so everything varies..
>>20981877Hope you got the recipe bud>>20981788
>>20981891Currently using bread flour which does a better job than plain flour. Other than that it's just salt, instant yeast and some warm water. Does using the wheat beer in your recipe act as a dough conditioner or something?
>>20983332>act as a dough conditioner or something?Not sure about that, but it def helps the rise and the taste a bit, also the crust got a bit more brown than usual probably because of the sugars in the beer. >Other than that it's just salt instant yeast and some warm waterHow much salt are you using, I used to put 7-8-9grams of salt and my breads didn't rise enough and than I started putting 5,5/6 grams and the texture was better and fluffier Also I think the warm water does contribute to the dough being dense.
>>20983335Yeah I think I was right, the warm water makes the dough less elastic and more dense.
>>20983339When I make dough I usually use colder water so the yeast doesn't get activated because during the kneading you raise the temperature a lot, plus slower fermentation yields a better bread in overall, this beer bread I cold fermented in the fridge for 2/3 days, and that's why I put only 1,8/2 grams of yeast so it has enough time to eat all the wheat sugars and such. The bread came out amazing.
>>20983332Also check out his>>20982149I had a fluffier and airier texture with lower gluten content which surprised me at first, I though it was going to be the opposite.
>>20983335>also the crust got a bit more brown than usual probably because of the sugars in the beer.Those sugars would also help with the creating additional gas from the yeast during proofing, right? That could make it lighter.>How much salt are you using3/4 teaspoon>>20983339How interesting. It might actually be the temperature of the water. I'll try cold water next time.
I hope you got the lamb chops to repay their debt first.Greeks are notoriously shit with money and untrustworthy borrowers
>>20983493>Those sugars would also help with the creating additional gas from the yeast during proofing, right?Yes.That's the first time I made bread with beer and it turned out very nice, I will do it again.>How much salt are you using>3/4 teaspoonThe problem with spoon measurements is that every spoon is different and also the type of salt also can deceive meaning - some salts are courses and the same amount in a teaspoon might have a gram or more difference depending on the crystals size. That's why I bought a small scale, it's really important for baking more than in casual every day cooking.
>>20983497It was a gift from a friend of my parents that has a farm.
