Brainbox I don’t need PFAS-ware. Maybe for a fried egg

I have a cast iron frying pan. It’s perfectly fine to make scrambled eggs in it, as well as fried eggs, without sticking. The key is to coat the pan with hot, smoking rapeseed oil now and again. Let it cool down. Then what I do these days prior to cooking, is to heat a a couple of teaspoon of oil, make sure it spreads across, heat it up and wipe it with kitchen towel. That, essentially makes it and to-stick. If you want to sue the oil anyway, to fry and egg, just don’t bother wiping it.

I tend to poach my eggs these days, anyway. Less oily. 😊

    What methods are people using for sourdough?

    I’ve no trouble keeping a starter going but when I’ve made sourdough before the multiple proves and folds put me off making one when a one prove/fold white loaf is so much quicker.

    Basically what I’m looking for is something less involved than the Tartine method.

    La Marzocco Linea Mini - Mazzer Philos

    Ikawa Roaster

      HarveyMushman Tartine method is easy, I use the baker calculation and make an 800g brown loaf, I just do a few folds, nice and easy, a rest on bench, make round, into banneton and cover with a shower cap type (for cooking) and bung in the fridge. Next morning I get it out and leave in kitchen most of the day still covered and let it rise hugely. Next I put cast iron Dutch Oven in roasting oven for about 45 minutes then put dough in there for about 45 minutes in roasting oven. Take out of Dutch oven and put on rack and place in baking oven for about 50 minutes and I get a really good loaf. I forgot to add I use the scrapings method for my starter so no waste.

        I’m not aware of a less involved method. I like the fact that there is no kneeding needed but mostly that you don’t have to be anywhere as precise with timings. With yeasted bread you can easily over prove it in minutes but sourdough isn’t half as fussy. If the dough is ready in the evening then you can bake it or put it in the fridge overnight and bake in the morning.

        I tend to use the Kitchenaid for the mixing and kneading so I don’t mind that so much it’s the repeated turning. I’m sure last time I followed Tartine it was turns every 30 mins for part of it.

        It sounds like that’s not necessary?

        La Marzocco Linea Mini - Mazzer Philos

        Ikawa Roaster

        I’m with the overnight proof folks. Three or four folds before bed. Shape in the morning, rise in basket, flop into dutch oven.

        If the fussiness is bothering you, make an overnight sourdough focaccia. Even less concern about the timing of folds and shaping.

        The recipe I follow uses multiple turns but each one only takes seconds and doesn’t matter if you aren’t too precise. I’ve not yet had a sourdough loaf go badly wrong. I think the baking is far more important than the making.

        Warmed up some chicken tikka masala 😂😂😂

        Decent De1pro v1.45 - Niche Duo - Niche Zero - Decent is the best machine ever made -

        Dusk

        Well here is the official reason I found…

        'The acid in the buttermilk neutralizes the baking soda, making a scone dough rise. Plus, the reaction between the sour milk and the bicarbonate composition of the baking soda makes a better leavener than baking powder.

        Another great thing about buttermilk is it can break down gluten strands in the dough, which creates more tender and fluffier scones.'

        I use it because I saw a recipe and thought I would give it a try and it has never let me down and they do seem to have a lighter texture. Also, I always buy a tub of buttermilk which is easily available from Sainsbury’s and the like because I make soda bread (cheesey and fruit) at least once a fortnight

        But I have also made scones without using buttermilk and they are in my opinion just as lush. For me, to get less dence scones the idea is more to work the dough as little as possible, bring together quickly and gently (not kneading) and pat into a round or square rather than roll with a rolling pin so as not to compress the dough too much, have a really good thickness (certainly no less than 1 and a half inches but I go for two) and straight cuts no twisting….works for me.

          Been on a diet since January, when my yearly MOT blood results came back as just edging into pre-diabetic and cholestoral was up. I was 15 stone (which when you are 5 foot 4 and three quarters is not good) but now down to 11 stone 13 and my latest bloods show I am no longer pre-diabetic and well into the safe zone for blood sugar levels and cholestoral is way down to aceptable levels too. And I have done this being very strict for most of it and only having the odd treat (such as the scones) at different landmarks in the weight loss, because complete denial leads to failure IMHO.

          So, as I am a pie lover, for our Sunday dinner I rustled up a lovely minced beef, mushroom and onion pie in a rich red wine infused gravy. Had it with a moderate amount of mash and loads of veg….chuffin lovely!

            Well, the pre-diabetic diagnosis was what made me come to my senses and realise I had to seriously do something about it, so I decided to kick start it with two things…One, initially cutting out biscuits, cakes, pastries, chocolate etc and just having the one meal a day. Sounds extreme, but that one meal was a proper full size meal, as I still had to cook for my other half and I cooked - as always - good hearty food with plenty of veg or salad and definitely no packaged processed food.

            Initially it was hard, not because of feeling hungry but cravings….as I have said, I loved a biscuit or ten and chocolate and cake, well puddings in general, but I resisted. Now, because of this my stomach has shrunk and I naturally cannot eat as much and stop when I feel full.

            I have had moments where I have not kept to the diet, for example before starting it I had arranged a weekend away in London and another away at a friends and a couple of other meals out and on those occasions I have even eaten puddings/desserts and had a beer or two.

            I will start introducing more, but what has happened and probably the most important as far as I was concerned is portion control. Being brought up with four brothers my mum would pile our plates high and I will admit if I didn’t come away from the dinner table feeling very full then it was not enough. Not any more, whihc will make maintaining my new eating habits easier. Also, it is surprising how much more I appreciate the naughty stuff when I do have it.

            It may not be what a doctor would say is the right way to do it, but it works for me and they say the proof of the pudding and all that, and with the blood results and the fact I feel so much better, more energy, less tired, able to bend down without grunting and not feeling as stiff, is enough for me.

            6 days later

            Love fresh homemade scones, making a baking leap next week new Flour Mill.

              6 days later

              Thought we’d celebrate seeing the sun for the first time in 9 months by giving the Ooni its first try. First time using a gas pizza oven. Wasn’t quite hot enough but went well and a breeze to use compared to wood.

              La Marzocco Linea Mini - Mazzer Philos

              Ikawa Roaster

              Sun???😂

              Decent De1pro v1.45 - Niche Duo - Niche Zero - Decent is the best machine ever made -