Din din din I ate this yesterdayChicken roll I made from scrarchPretzel buns from scratchAnd fries from scratch
>>21686275scratch must be a versatile ingredient
The restaurant is called Scratch.
>>21686310I said scrarch not scratch
>>21686316you said both
>>21686275From the thumbnail I wanted that to be a baked apple but I guess pretzels are good too...What kinda taters is that ?
>>21686275Pretzel buns look really good, how did you season the chicken roll?
>>21687704I have no idea just potatoes
>>21688225 pepper paprika thyme but also 3-4 hours in brine
>>21686275What's your recipe for all these?
>>21688804for which one exactly?
>>21688865All of them.
>>21688942>pretzel100g milk100g water300g bread flourno less than 3 g salt4 g yeast30ml olive oil or 35g butter5-10g some brown sugar or how much ever oyu like if you want them like brioche, its for the yeast0)preheat oven to 190c1)mix warm milk-water with yeast and sugar wait 4-5 mins 2)add half of the olive oil( if you are using olive oil if its butter you will knead it in the dough), shift in flour add salt3)mix with spatula, its a wet dough even if you dont get it right, firm, it will come together once you knead the olive and butter4)punch dough, slap on counter as much as you can then knead in the butter or rest of olive oil 5)form ball proof until dough ball rises 45 mins to 1 hour6)shape the dough in 4 balls around 125-130g for each ball 7)let them proof under a towel or uncovered if you like crustier buns, until they double 15-20 mins you can use a parchment paper under each if they are somewhat sticky o oil the counter8)in the meantime of watching them rise boil around 1400g of water to which you will add 100g of baked baking soda when it come to a boil(you can do half of that mixture if you dont want to keep wasting baking soda by baking it in the oven) ()wait a few secs and carefully add each bun to the boiling alkaline water 15 secs each side let them drain in a rack for no more than 5 minutes, score the buns with a razor and sprinkle with salt 9)bake for 30-35 minutes
>>21688942>chicken>get a breast with bone from lidl >remove skin and debone>butterfly breasts whichever way you want they dont need to be intact since the skin will be holding them together>season skin pound breasts place them on stretched skin>season whichever way you want add whichever cold cut or bacon you want cheese and jalapenos or peppers(preferably pickled or in oil since fresh ones wont cook thoroughly and remain tough) roll it perpendicularly stretching the skin above the roll not inside it >tie with butchers knot the easy way like chef jean pierre or use meat netting which makes it a lot better and keeps the juices inside >slather it with lkittle bit of olive oil mustard or bbq sauce or brown sugar or whatever you want,,salt pepper oregano or thyme>bake at180c for 35-40 minutes or until it reaches 75c interna temp
