just wanted to share this thing I made. cheers.
cool. what is it and did you photograph it while jogging past it?
>>21729913Is this your culinary impression of the discovery of penicillin? Looks good regardless but at least tell us if it's sweet or savoury.
>>21729919what do you think it is?
>>21729925poached eggs over garlic yogurt, balsamic butter and fennelI probably should have broken at least some part of the yolk to show it off but I'm shit at plating and I was starving
>>21729926I have no fucking idea. Maybe some species of slavslop based on the fact that it's covered in dill.
>>21729926mozzarella, balsamic, and grass clippings with a slice of burned toaststill a bad photo
>>21729934Sounds decent and entirely too much work for what it is.
>>21729926looks like mozzarella balls or poached eggs
Some rice soup with frozen breadsticks and homemade butter, plated to look fancier than it is.
>>21729939with an induction stove and if you know what you're doing (unlike me) it takes 10 minutes tops
>>21729955>homemade butterdo you have a farm or did you just churn heavy cream?
>>21729988Stand mixer after culturing cream for a few days. It takes about an hour and it's a bit annoying washing it but I have enough frozen in small individual portions for 6 months. I just gotta thaw out some when I know I'll be wanting some of the good stuff.
>>21729926Ricotta or mozzarellaBalsamicDillToast?
>>21729955 checked and hungry>>21729993 legend. have you made your own dough/ bread before ?
>>21730606Yeah I got into making butter because I had been doing my own bread on and off for a few years and I wanted to try making something to properly pair with it. Very happy with how my butter turns out these days. If you've got even just an electric hand blender you can make it happen, but a stand mixer makes things easier.This is some ciabatta I made a while back that went well with it. One loaf was for sandwiches and the other was for eating warm with the butter.
>>21730630If you got the time , you mind sharing your butter recipe? I have a stand mixer. Bread looks great, ive never had mine look "store bought" like that that. I know most think of that as a slight, but I mean it like bought from baker
>>21729913Where's the cooking? That's just the result. You made toast and put cheese and vinegar on it? Big fucking deal. More photos next time, asshole.
>>21730697Didn't mean for this to come out as a giant fucking wall but I wanted to highlight certain things in detail based on my personal past fuck-ups so they don't trip other people up. I've been planning on doing a thread for this at some point so I'll use pictures I have ready for that.(1/4)Get a few quarts of the best, highest fat heavy cream you can find and pour them directly into the bowl of your stand mixer. Mix in one of those small one-serving cups you can buy of PLAIN nonfat greek yogurt or skyrr with live active cultures, whisk it in there until it's well incorporated. One of the typical personal portion 5oz containers of yogurt that you find in the store will be enough for 2 liters of cream with this method. Make sure your stand mixer bowl and whisk are nice and clean for this step. Cover the top with plastic wrap and let it sit on your counter at room temp for 24 hours. It should begin thickening up a bit. Then put the bowl in the fridge for another 12-24 hours. It should be very thick now.At this point you have creme fraiche and that in itself is a massive upgrade over sour cream for next to no work. Doing this same process in a mason jar and stopping at this step gets you a massive step up from sour cream in terms of both flavor and high-heat cooking compatibility.Pictured is the creme fraiche stage and you can just sit there and eat this with salt and be quite happy. It's great with salmon caviar.
>>21730816(2/4)Take the plastic wrap off and attach it to the stand mixer. I start this process in the stand mixer bowl so that I don't need to durty another bowl that I'll just be transferring out of for this step. Start with the balloon whisk attachment on high speed and check on it every couple of minutes. It will take around 30 or so minutes for things to get from soft peaks to hard peaks to overwhisked to finally separating. At this point swap to the paddle attachment because otherwise the separated butter will be stuck in the balloon whisk by the end and it will be annoying to get out.Pictured is where it's starting to get to the point of getting grainy. A bit further than this and the buttermilk will begin to release, so you'll want to swap to the paddle attachment. It will go from not looking like it's even close to being done to being finished quite quickly and if your mixer is still on high then it will splash buttermilk all over the place so make sure to watch it closer as it get to that point and adjust the speed accordingly.When the butter is finally separated from the buttermilk, clump it together with gloved hands that have been under cold water. Everything from this step on needs to be done cold or the butter will want to smear instead of cooperate in a solid workable lump. Squeeze out as much buttermilk as you reasonably can and have ready at least two of the largest mixing bowls available filled with very cold water.
>>21730819(3/4)Next is the washing stage, where you squeeze out as much buttermilk as you can while the water keeps the butter cold so it doesn't smear. I have found that this is always at least a bit annoying and you will get things messy during this process. It is very hard to find content online that actually goes into technique for HOW you wash the butter. I've fucked around to try to get a good method and found that pushing the butter lump down into the bottom of the bowl using the heel of your palm will do a very effective job of forcing the buttermilk out while minimizing contact with your hands where it's more likely to smear. Make sure that while your water is cold, you do not have ice cubes in there if that is how you cooled it because they can become stuck in the butter mass and then you need to get them out before they melt and add to the liquid you're trying to remove in this step.Do that for a few rounds until the water gets too cloudy. Then move to the other bowl of clear water and repeat. Finish by squeezing it as much as I can out of water to get as much water and buttermilk out as possible. You will not be able to get it all out without specialized machinery so manage your expectations. The more you get out, the longer it lasts. You will end up with a big fat fucking ball of butter like in pic related.
>>21730820(4/4)Weigh the butter on a scale and add 2% by weight of salt. This is technically optional, but I add it every single time now for a few reasons. It adds shelf-life to a product that will last less time because we cannot get as much water and buttermilk out as professional processing can. It is also a massive waste cooking with this butter in many common applications. This is a finishing table butter and most of the complex flavors you develop with the culturing are lost with high heat. For this reason it's best as a product that comes with its own seasoning and enhances itself and the thing you put it on. It is very good to finish sauces, top on things at the end, and spread onto things. Basically the closer you can get to eating it in its room-temp-but-still-solid state, the better.Lastly, weigh out individual portions, which I'd recommend not in amounts that would be a full block or stick like you'd find in the store, but in 25-30 gram portions that you would reasonably eat in a few days or at a shared meal because this butter is at its best when served room temp, and the shelf life is not nearly as long as professionally processed products. Get them in the freezer and they can last 6 months to a year and be fine as long as stored properly.Thank you for reading all of this rambling and I hope you make cultured butter and creme fraiche for yourself and those you care about because it is worth the effort.
Nice thread OP. If I had some of those blocks I'd go ahead and compound a few of them.
>>21730816 >jesus>>21730819 >fucking >>21730820 >christ >>21730827 >anonThis level of detail, this minutiae of illustration... All to demonstrate the process I asked... Thank you, sincerely. I have to read these four- twelve more times, while trying it to grasp this. Truly a king.
>>21730835Those look very tasty, tangy goat cheese would add another dimension to the nuttiness of the cultured butter so I'll try that next chance I get.>>21730842I appreciate your kind words. If you start fucking around with this regularly, I'm sure you'll figure out things that work better than how I do it, this is just what I know works. Have a nice day, anon.
>>21730816Alright Anon you've convinced me to try making Creme Fraiche for the first time (never had it before). Chef JP has a recipe that's Heavy Cream + Cultured Whole Buttermilk which I just happened to have bought a quart of this afternoon. Will that work in place of the yogurt (seems to be a common recipe)?https://www.youtube.com/watch?v=XLyq-vg2zLs
>>21730862I adapted chef JP's recipe originally because I didn't have cultured buttermilk on hand at the time so yeah go with the buttermilk if u got it. It will just be a slightly different flavor profile that you may or may not prefer over the yogurt. If anything he says in his video about cultured butter or creme fraiche contradicts what I say then just assume he's right because he's probably forgotten more about this process than I'll ever know.
>>21730876Alright, cheers!
>>21730417>>21729934damn I really should have broken some of the yolk lol
mejillones a la marinera
