The Frying Pan - 2012-02-27 (page 5 of 8)

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6:00 PM

His sentence assumes that you use a gadget to measure whether the batter in your pan is level.

A spirit level or bubble level is an instrument designed to indicate whether a surface is horizontal (level) or vertical (plumb). Different types of spirit levels may be used by carpenters, stonemasons, bricklayers, other building trades workers, surveyors, millwrights and other metalworkers, and in some photographic or videographic work. Original spirit levels had two banana-shaped curved glass vials at each viewing point and were much more complicated to use. In the 1920s, Henry Ziemann invented the modern level with a single vial. These vials, common on most ordinary levels today,...

o ok

havent had to use one in my lifetime yet

@Mien I do love cheese dip

It is normally used in construction, but also in photography (to make sure your tripod is holding the camera level). I suppose that's where he has the shorthand term "bubble" from.

but cheese dip in arkansas is a 'thing' - every place to eat has some kind of cheese dip

6:04 PM

I still haven't decided what to have for dinner, maybe I should do something cheese dip based, just because I haven't had it in ages.

Or maybe a real mornay.

@rfusca what is your favorite dish which includes cheese dip?

@rumtscho cheese dip is a dish here

a bowl of cheese dip with a bag of chips

0

A: How can I repair a shattered clay pot lid?

Sounds like you need a food safe epoxy - food safe and rated up to 450F. I haven't had much luck with CA glue for ceramics in the past. I'd try to find a specific one for you, but I don't know whats available in Germany.

@rfusca thank you.

I think I would put more trust in a lump of modeling clay, just make it long and press both pieces on it so it seeps into the crack too

But I am afraid it will soften again in the oven, if it is the heat-curable kind

really? I'd trust food safe epoxy over just about anything

@rfusca If it only goes into the crack, it might not hold.

i guess...

have you tried duct tape?

:D

6:10 PM

@rfusca got a severed arm? duct tape it back together.

There's nothing that duct tape can't fix.

wow, this is awesome thefreshloaf.com/lessons/glazing

@rfusca Link that to a question of mine!

Or I'll do it myself :p

not sure which one you mean

2

Q: With what do you have to stroke pastries and why?

My question is a bit broader than the title, but I'll try to make myself clear. Just before you put something with dough in the oven, often you have to brush it with a liquid. I've seen recipes that say with egg wash, with egg yolk, with egg white, with milk etc. Does it make a difference what ...

baking decorating

6:18 PM

I like the egg yolk one. it was like a small ball of sunlight

I don't like yolk glaze, it tastes too leathery.

@Mien I dont like the title of that question

@Jay edit it!

it should be, "What are the different effects that different washes produce in pastries?" or something simlar

Idd!

6:20 PM

@Laura I don't have 2k rep yet. :(

Okay, I'll edit it then.

@Jay you can still edit, you just need somebody to approve the edit

And 10l users and mods see all pending edits, so if it is a reasonable suggestion, it gets approved in less than a day.

Oh it's too late, I edited already.

and if you edit it, then let somebody in here know, we can approve it

@rfusca can you approve edits too? Now I remember I could do it before 10k, but of course I didn't see the queue.

6:23 PM

@rumtscho i know that, but i think its easier since we are all in here to have someone with over 2k rep to edit it directly

@rumtscho yes

Oh sweet, my boss is trying to secure a laptop for me

so i'm making cinnamon rolls for my group on Wednesday, and I think I'm going to do it with Rich Man's Brioche as the bread

oh yes, rich man's brioche, I've been eyeing it, but keeping for a special occasion

Is Reinhart the writer of BBA?

6:29 PM

@Mien yes

@rumtscho yup

i'm gonna start it tonight

@rfusca how rich man's brioche different from reg brioche

And how do you pronounce some of these words... nothing worse than saying something wrong when you are trying to sound smart

@Jay reinhart seperately into three classes, largely on the basis of how much butter

bree-O-sh

"che" sounds like a "sh"

@Jay You know the word 'brochure'?

@Mien i think rfusca's answer is sufficient :)

6:32 PM

It does contain a lot of eggs :p

@Jay - poor, middle class, and rich brioche. with rich being 88% (i believe) butter in bakers percentages

@Jay Yes, I think so too.

what about ciabatta. is it just sh-ya bah tah

not ch

more dj

cha-ba-ta

6:33 PM

@Jay "chabata"

@rfusca no, this is a soft c

you don't pronounce the i in english? :s

really? I never hear it like that

so the i is silent

hmm, i think you're right though

so its chah- bah- tah

6:33 PM

yup

I don't know how you hear it, but in Italian, C followed by I and another vocal is a "ch" followed by the other vocal

gotcha

Like "ciao"

right, thats what led me to believe you're right ;)

Without the i, it is a hard k

like cane

6:34 PM

and is poolish just pool - ish? or pool - eesh

but it doesn't sound right to me :p

way too English

i've never heard poolish pronounced, so i'm not sure

@Mien yes, the beginning is right, but the end is mangled

@Mien way too American you mean?

6:35 PM

@Jay Both.

Not Italian at all :)

the t is harder

@Mien - put an answer on that Q

"batta" doesn't get hardened to a short d

and the A should be open, the end shouldn't be swallowed

and is batar a stress on the first syllable or last syllable?

Italian words are always stressed on the syllable before last

cia-BAT-ta

@rumtscho i see

6:37 PM

And you can almost hear the double T

@rumtscho Yes that too.

BAH - tar

And the I is less silent than in English I think

@Jay you are trying to fit it to English again - it doesn't sound like "bah" or "tar", those are closed "a"s

It is an open vocal in both cases

@rumtscho not sure what you mean

is it more buh - tar?

6:39 PM

@Jay no

Where you hear "h" and "r", you close the vocals, the way it is spoken in the video @mien linked

But in Italian, there is nothing on the end

You pronounce a long, open "a"

@rumtscho mk ill check out the vid when i get home

@rumtscho I was thinking of an English word that has that, but I couldn't find any.

It is a bit like the English "bat", but without making it a sheep's a

[tʃabatːa]

@rumtscho so it almost sounds like butter?

@Jay No.

6:42 PM

@Mien lol

Butter doesn't make a sound, you silly boy.

@Mien No, butter is schwa-like

It's more like 'batter' than 'butter'

@Mien if you throw it against a wall it does

but still, far away.

6:43 PM

:( I'm not silly

@rfusca So do you.

and in my mouth it sounds like 'hmmmmmmmmmmmmmm'

@Mien touche

*touché

@Mien lol the hard part is actually throwing him

what the video says is [tʃabɑːtɑ] or worse

6:43 PM

Oh, don't worry, I'm strong.

@Mien i don't do special characters, live with it

@rfusca YEA! @Mien! Live. With. It! :)

@rfusca I could've made a dirty joke now, but I kept strong!

maybe even [tʃabɑːdəɹ]

@rumtscho I think you can stop now :) Jay doesn't care that much.

6:45 PM

@Mien waaait, nothing dirty came to my mind when i read it... what is wrong with me! Rather, what is wrong with YOU?

Or at least, that's what I think.

i doubt it

@rumtscho I care a lot. I just don't really know how to read the special chars

@rfusca If you hear me pronouncing English, you will see the need for learning correct pronunciation. And special characters are as important to correct pronunciation as writing "cat" instead of "kat"

en.wikipedia.org/wiki/Wikipedia:IPA_for_Italian @Jay

6:47 PM

@rumtscho do you pronounce cat and kat differently?

they sound the same to me

@Mien Man, you just barely beat me to that. Those pages are incredibly helpful.

:-)

Anyway, I'm gonna work a bit. It's getting late.

ciao

;)

@jay they say "ciabatta" at around 0:08

i think he's good on ciabatta

6:49 PM

@rumtscho i cant watch vids at work

and yea i think i got ciabatta down

But there is no English word which has the right pronunciation I think

So, if you insist on hearing it, you'll have to remember to see the video from home

@rfusca Can you pronounce it? :D

@Mien yes :P

thefreshloaf.com/node/21908/how-pronounce-quotpoolish-quot

apparently its pronounced po - lees

On the bright side, once you know how the a in ciabatta sounds, you are good to go for the a in focaccia

6:52 PM

Poolish doesn't seem like a French word to me :s

@Jay police?

@Mien that's what someone said

maybe pool - eese

im going to say poolees in the future until someone corrects me

I'm gonna look it up in an hour.

@Jay but pouliche doesn't sound like a French word to indicate "polish" either

hmmm someone said pool leash

Pouliche does sound French. More then Polish at least.

6:54 PM

You could just say "biga"!

@Jefromi pool leash sounds better that biga

and are they the same thing? i just started bread baking

@Mien sure, this is the way a French person would write down something an Englishman pronounces as "poo-leesh". But if the French created the term to indicate that it is a Polish method, I doubt that they would call it pouliche.

@rumtscho Ah yes.

@Jay Reinhart seems to say that they are not - I think that one has salt and the other doesn't, or some similar fine distinction

@Jay Biga is the Italian word for the pre-ferment used for things including ciabatta. (so says wikipedia anyway: en.wikipedia.org/wiki/Biga_(bread_baking) )

6:57 PM

But what does 'poolish' means? What language is it from?

Er... it dropped the ) from the link. That's awkward.

"Bigas are usually dry and thick compared to the French poolish or a sourdough starter"

@Jefromi It is.

hm, does this work... biga (bread baking)

yup!

@Jefromi It is, but this is a poolish version ciabatta

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Feb '1227

The Frying Pan

Sometimes hot, always heavy. (cooking.stackexchange.com)

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