The Frying Pan

btw, is this what you mean with 'ears'?

it strengthens the gluten

8:22 PM

the extra crust round the slash?

Sobachatina

@rfusca I guess it would- you can't overdo it though or else it will become tough and bitter.

:D

@Mien ya

interesting, as a mod, I can even edit chat posts in this room

8:38 PM

:o

Try this line!

don't feel like cooking tonight, will eat parbaked herb-butter-baguette with a champignon-camembert salad

ducks and looks around for rotten tomatoes flying at her

Heh, don't worry, I ate a parbaked foccacia tonight...

Oh not parbaked. It's not frozen.

Prebaked?

parbaked doesn't have to be frozen

It means "baked until it is half ready"

Oh it does according to wikipedia :)

Yes, that's what I thought it meant, until I looked it up.

@Mien then edit Wikipedia, they have it wrong

oh, @rfusca (the greatest person EVER) isn't around to notice my vandalism :(

8:55 PM

If you'd do this a week ago, you wouldn't be mod.

@Mien I couldn't have done it without mod powers

:D

@rumtscho :P

@rfusca haha that was great

Let me try something

28 mins ago, by rfusca

interesting, as a mod, I plan to be very evil and edit everybody's posts when they are not looking.

Whoops, it worked

Who voted for you two??

9:10 PM

@Mien Let us play, it is our first day after all

Oh boy.

@Mien Whom are you calling "boy"? Sets fists on boobs

:D

Haha, I just did that too.

I didn't know really what you meant.

Wait...

Since when are you a chat mod?

I'm pretty sure I couldn't edit other people's chat lines even as a room owner

D'oh.

I must admit, the picture is quite funny.

I think they like this gesture in mangas.

9:16 PM

@rumtscho you can't

I'm getting this vague sense that @rfusca really wants to win some books this week. Can't put my finger on what it is...

@ElendilTheTall understatement of the year

I've got a few bread related books i REALLY want

do tell

oddly enough, they're both reinhart - american pie and everyday artisan

hola @derobert

hey

9:21 PM

dang, our blue team ratio is dropping

so, it must be bread week

yeah, look out, elitist scum

no representation without taxation!

erm...

ok, good, another blue just to even out the ratio again

;)

@rfusca you rang?

hehehe

9:22 PM

@ElendilTheTall what, did he already raise photo.se taxes?

@RowlandShaw lol he really got you here for that?

@RowlandShaw i just wanted a blue for comedic effect, you don't really have to stay

We have to give him a new lens every week

@rumtscho yup

@rfusca I have some of those wedding photos if you want to see

@rfusca Still not got my bribe yet ;)

9:23 PM

Then welcome @RowlandShaw to our small room

@rumtscho: So, congratulations on the new symbol after your name

@derobert thank you

@RowlandShaw dang that mail service - you should go file a complaint

@ElendilTheTall sure, post em over in photo

@rumtscho and I'm sort of confused by your comment about adding tbsp of flour to a 350g flour loaf when kneading... how wet is that dough?! Or does dough just stick exceptionally bad to stainless-steel robots?

@derobert I add much less than that at a time

But it gets swallowed while I knead

9:25 PM

@rumtscho is it sticking to your hands, or the work surface?

@derobert both

You just have to keep kneading

eventually it will start to come away

@rumtscho does it stick enough to actually tear the dough, or is it just annoying?

Around 65% hydration is the highest I can keep kneading per hand

and I have to add a lot of dough

@rumtscho did you see that video technique I posted earlier?

9:26 PM

@derobert what do you mean "tear", it doesn't have a shape :)

@rfusca yes, I saw it. Neat.

But I'll have to add gluten for it.

rustic doughs are meant to have quite a bit of flour added at kneading-time

@rumtscho well, if you try to pull it off your hand, will the dough come off in (mostly) one piece? E.g, just leaving some "crumbs" behind on your hand?

tear as in leave chunks behind cuz it sticks so bad

@rumtscho think so?

@derobert no, I mean cases where if I pull my hand of the dough, it will leave a smeared layer over 5 mm thick

I thought all the talking about food went on in the photo room, or does it just feel like that?

9:28 PM

we usually talk photography in here @RowlandShaw

@ElendilTheTall That figures

It will not come off as much as stretch and make two pieces, one sticking to my hand and one to the surface.

what flour are you using @rumtscho?

That reminds me, need to get a new dough scraper

@rumtscho hmmm, that sounds like you have no gluten in that flour....

9:30 PM

dangit, burnt my hand :(

@RowlandShaw We are trying very hard to keep this room food-free, but people like @rfusca and @derobert destroy our plans.

schoolboy error

@rumtscho either that, or your hands are really sticky. Rub some oil on them first (before starting kneading), that may help.

@derobert yes, I normally use AP flour

Only recently bought gluten to mix into the flour, but I got a new hand mixer with a stronger motor at the same time and haven't really kneaded since then

@rumtscho hmmm, you probably want to use higher-gluten flour for rustic breads. I've never tried 65% hydration with AP flour. (You have AP flour in Germany? Or just something close?)

9:31 PM

so my experience is mostly with flour at around 9.5%

@derobert Flours in Germany are only graded by the amount of bran milled into the flour, not by protein content

wow, AP flour here is usually more than 9.5% gluten

And normal white flour is always around 9-10%

@derobert really? Must have remembered it wrong.

I usually use what's billed here as Strong Bread Flour

I can find over 10% if I look hard, but it never reaches 10.5%

but the other day I found Very Strong

9:33 PM

King Arthur is almost 12%, others are more like 10%. Maybe a Southern one is 9.5%...

@derobert KA AP is 12?

@rfusca 11.7% to be exact

kingarthurflour.com/shop/items/…

hmm never realized

King Arthur flours are generally on the high end of gluten ranges

interesting that their bread flour is only 1% more

9:36 PM

yep, and their high-gluten flour (they have one higher than bread, its useful for things like bagels) is 14.2%

@rfusca their bread flour probably has that added barley i mentioned earlier as well

@rumtscho OK, my guess is with the 9.5% gluten and 65% hydration, you are probably at a "no sane person would try this without a stand mixer" hydration

@rumtscho have you tried folding the dough? Amazing how it firms it up

@derobert Most people in Europe do this per hand

@ElendilTheTall yes, it has malted barley flour

kingarthurflour.com/shop-img/labels/1329752121608.pdf

9:38 PM

The type of flour which is used for American bread flours doesn't grow in Europe

(I mean, maybe it could grow botanically, but the fact is that nobody produces it here)

@ElendilTheTall but so does their AP flour.

@rumtscho I get 13.7% flour without a problem

every supermarket

I don't know what the Italians used historically for their ciabattas, maybe they mixed it with durum flour

@ElendilTheTall Where is it grown?

No idea

I researched it a lot, I am quite sure that in Germany, they used to import the flour from Manitoba from the fifties onwards, but gradually bakeries switched to adding purified gluten to high-gluten breads.

9:41 PM

It's a very old British brand though

Oh fresh blood!

hello @RowlandShaw

@Mien Not that fresh ;)

Oh no he's not fresh :(

He's already blue.

@rfusca and @rumtscho were feeling like the great unwashed masses were threatening their ivory tower

Wow, 9.5% (well, 9.4% actually) gluten is what King Arthur calls cake flour. kingarthurflour.com/shop/items/unbleached-cake-flour-blend ...

9:42 PM

so they called in backup

They have reason to.

@Mien Like a good steak?

@RowlandShaw I'm afraid bleu is bit too undercooked for me.

@RowlandShaw a good steak is black and blue :-P

ok, actually, I take medium rare, but

In fairness, I aim for medium rare, and occasionally get it right...

9:44 PM

@RowlandShaw get a probe thermometer, it's the only way to be sure

Where's the fun in that?

I find I'm better over charcoal, than in a pan

Wife won't let me get a char grill though :(

if you have charcoal, there's hardly ever a reason to cook a steak in the pan

the fun is in eating a perfectly done steak as opposed to a piece of leather

though to really get medium rare perfectly, sous vide works very well, I've tried it.

Sobachatina

@derobert seconded

9:46 PM

@derobert No, that's a woman ;)

@Mien wtf?

@derobert The British climate is a fair reason

I prefer saignant.

@Jay Relax, it's a joke.

@Mien oooh, by only having half a thought there, you've protected yourself from stars.

@derobert You mean I didn't include your sentence in my statement?

9:47 PM

@RowlandShaw hah, I've grilled a steak on the charcoal grill in a foot of snow. How bad can the British climate be?

So starring it would be useless?

@Mien Sometimes you say things that make my double over

@Mien sorry, was that a French word?

@Mien yep, 'cause it wouldn't make sense.

And I'm still not over @rumtscho's comment about the immersion blender

9:48 PM

@rumtscho Aren't those the normal terms referring to meat doneness?

They are french terms, yes.

@Mien not in English.

@Mien yea i've never heard of that word

@Jay hmmm, must go find immersion blender comment

@derobert I have done that, but run out of charcoal just after the shops stopped stocking it :(

@derobert lol did you not see it?

9:48 PM

I think they enjoy saying "bloody" and then look innocent "but I had a perfectly good reason to"

@RowlandShaw ah yeah, you have to stock up

Gonna do just that this year

bleu - saignant - à point - bien cuit

litterally: blue - bloody - at point - well done

@Jay didn't see it

I don't know the English terms I'm afraid.

9:50 PM

@Jay I wouldn't have expected you to be so shocked. It was all very hypothetical after all.

flickr.com/photos/ratarsed/5627750437/in/photostream

Jan 19 at 16:21, by rumtscho

@rfusca If I was that much of a robot, I might have fallen in love with an immersion blender by now, you know outer shells for humanoids can be made tough enough.

@RowlandShaw Tsk. Changing the white balance doesn't make them count as bleu

@Mien English (or at least American terms): rare: cold center; medium-rare, warm red center; medium, pink center; medium well, slight sliver of pinkish center; well, no pink at all

ow that hurt my eyes :(

9:51 PM

@rumtscho that was April last year though :)

@derobert Thank you :)

I'm a medium-rare girl then.

2

@derobert I just know: rare, medium rare, medium, medium well done, and well done

If you are a medium-rare girl, I demand to be an epic girl.

@Jay Those are the same? :p

blue is more "it kinda saw where the pan was, but barely kissed it"

9:52 PM

@rumtscho What's that? Lightening on the inside?

@Mien we also have some other stuff, like you could order "black and blue" which is "sear it, while cooking as little as possible"... Often this is done by chilling the steak before cooking.

For me, rare is "just warm" all the way trhough

Hmm interesting.

@Mien ooh you're right. the way he formatted it confused me

@derobert But are the outer parts really black then?

9:53 PM

@Mien No, I meant that in most MMOs, you get different classes of drops. Common - Rare (which happens to be blue in WoW) - Epic - Legendary.

@Mien if you have a hot enough pan...

Mixed metapher, I'm afraid.

@rumtscho you mean legen

dary

@derobert blfqezhif

(that's the Belgian word for 'disgust')

@Mien did your cat just run over your keyboard?

@rumtscho I thought it was some sort of spell, and was busy drawing a magic circle to counter

9:54 PM

I just put him outside.

in guildwars, white is common, blue is less common, purple is uncommon, gold is rare and green is unique. Just fyi

@Jay OK then, I wasn't aware that the terms change between games.

@Jay Oh now I know what you're talking about

and drops = dropped items

Okay, I get it.

Torchlight has the same.

@RowlandShaw yeah, meanings of rare vs. medium-rare vary a little, but at most steakhouses around here, if you order rare, the center will still be cold

@Mien No drops = feces

@derobert no offense but i like my meat warm

i prefer medium

9:56 PM

@derobert round here they go the other way :(

@Jay same here, I like medium rare

@jay I'm with you, medium