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Thread: Share Your Self-Isolation Recipes

  1. #421
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    It's not about the money so much.
    You definitely pay more with the Breville as you'd have to eat a fuck ton of pizza to breakeven. But it's about making your own pie to your satisfaction at home. And yes with that 750 degree element.

    I have a Breville ice cream maker that wasn't cheap either and it's my favorite appliance in the house. Where can you make "Made by Marcus" quality durian ice cream?

  2. #422
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    Just falling for big pizzaís propaganda!!! You donít need 750F ffs

    Preheat stone, 2:45min @ 500F, regular bake (sorry, not a fan convection for this), spin 180, 2:45min, last 30 seconds flip to broil, 1:30-2min depending on toppings. Done

    I donít even use a stone, this the the perfect height for broil though, any higher and the parchment would light on fire

    CFAD0C71-CA21-45E5-872C-84E504ADDD74.jpg
    Last edited by ercchry; 12-23-2020 at 04:37 PM.

  3. #423
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    Quote Originally Posted by ercchry View Post
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    Why? A good preheated heat sink (stone, cast iron thing, roasting pan, whatever) is all ya need... along with fermented dough. Everyone thinks you need this fancy oven cause restaurants have such fancy pizza cooking devices!!! But no, it’s your dough. You can also freeze it after it’s aged too. Comes out just fine, then you don’t need a day+ notice for pizza night for superior home cooked pizza results
    It's not my money, who cares A friend bought one of the Ooni outdoor pizza ovens and the hotter temps are pretty damn nice!

    We have this at home and love it: https://www.amazon.ca/Emile-Henry-34...32581800&psc=1

    Wife hasn't made sourdough pizza crust yet. Instead, we go to the Italian Centre for dough because I want all the meats and cheeses anyways
    Follow me on Instagram and Facebook!

  4. #424
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    Quote Originally Posted by ercchry View Post
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    Just falling for big pizza’s propaganda!!! You don’t need 750F ffs

    Preheat stone, 2:45min @ 500F, regular bake (sorry, not a fan convection for this), spin 180, 2:45min, last 30 seconds flip to broil, 1:30-2min depending on toppings. Done
    I will have to try your method out until i can be baller enough to get the breville. I've never rotated or broiled the last bit.

    I guess at the end of the day you pay for the convenience to avoid doing all the manual work... apparently with the breville you set it to 750 and in less than 3 minutes you get a pizza that looks like this with leopard spot charring and all:
    image.jpg


    Is convenience worth $1,000 and a new appliance taking up space in the kitchen?

  5. #425
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    Yeah the only convenience I can see is time to get up to temp, but that’s like the “I use a gas grill over charcoal” argument... like, it’s not actually helpful. You just need to change order of operations. Turn the oven on before prep!! Fixed

    That charring is mostly due to your dough. Broil does that too, trick there though is you don’t want to be too close so it can get the full 1:30-2:00 min under it without straight up burning

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    Quote Originally Posted by Disoblige View Post
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    Just scared of being a fatass from all the pizza we're going to eat

    On side note, spicy curry korean noodles with some add-ins to make it so much more hearty and yummy.

    Enoki mushrooms, spinach, ham, garlic slices, green onions. Cut noodles up a bit and eat it with a spoon. So good and perfect for chilly days.

    Attachment 96275
    Fancy. I’ve been adding hot dogs and Kraft singles and 60s in the microwave to lessen the violence unleashed on my tongue haha.

    F5FD24F2-CB74-4DD5-B85B-A10AFFD9717D.jpg
    Originally posted by SEANBANERJEE
    I have gone above and beyond what I should rightfully have to do to protect my good name

  7. #427
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    ^^nice!

    And yeah that is a good point. Adding stuff to it definitely cuts the heat back too. I throw the enokis and spinach in there after turning off the gas and all the residual heat just cooks the 2 perfectly without making it a watery mess.

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    Quote Originally Posted by Disoblige View Post
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    It's not about the money so much.
    You definitely pay more with the Breville as you'd have to eat a fuck ton of pizza to breakeven. But it's about making your own pie to your satisfaction at home. And yes with that 750 degree element.

    I have a Breville ice cream maker that wasn't cheap either and it's my favorite appliance in the house. Where can you make "Made by Marcus" quality durian ice cream?
    The pizza you posted awhile back cannot be improved upon. You don't need this thing.

  9. #429
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    750f is a gimmick. Only helpful if you like the interior of your pizza to be cold. 550f and broiler in over is plenty.
    ...

  10. #430
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    Quote Originally Posted by ThePenIsMightier View Post
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    The pizza you posted awhile back cannot be improved upon. You don't need this thing.
    Haha, thanks but always room for tiny improvements. I don't claim to master anything even if it turned out great.

    Quote Originally Posted by ExtraSlow View Post
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    750f is a gimmick. Only helpful if you like the interior of your pizza to be cold. 550f and broiler in over is plenty.
    I dunno. I tried 550 style from myself, others and those with a higher temp and it was notably better. Interior pizza will never be cold unless you made your dough too thick?

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    Quote Originally Posted by ercchry View Post
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    You can also freeze it after it’s aged too. Comes out just fine, then you don’t need a day+ notice for pizza night for superior home cooked pizza results
    Thanks for the tip, I never thought to freeze it. Fermented dough ruined homemade pizza for me because I never have the foresight to make dough 3 days in advance, and I don't want to make inferior unfermented dough.

    Do you roll/stretch it out before freezing?
    Originally posted by max_boost
    Hey baller, any problem money can solve is no problem at all. Don't sweat it.

  12. #432
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    Quote Originally Posted by Strider View Post
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    Thanks for the tip, I never thought to freeze it. Fermented dough ruined homemade pizza for me because I never have the foresight to make dough 3 days in advance, and I don't want to make inferior unfermented dough.

    Do you roll/stretch it out before freezing?
    No, after proofing the balls we just wrap em in plastic wrap, in the fridge for a couple days then fire right into the freezer. Let them come back up to room temp before stretching them out into rounds

  13. #433
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    Not really a recipe but did a spur of the moment roasted ham for dinner that turned out awesome, just standard store bought that I jazzed up with mustard cloves and honey.

    4F5E6406-8A1C-4C13-8340-32EF8555CDC0.jpg

    For the main event tomorrow I have had the Turkey spatchcocked and dry brined air chilling in fridge since noon.

    97744CA8-0977-4575-9761-183A630A0B04.jpg

    No guests don’t worry, I just don’t feel like giving up making family dinners which is a high point t of Christmas to me.
    Originally posted by Thales of Miletus

    If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
    Originally posted by Toma
    fact.

  14. #434
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    For the main event tomorrow I have had the Turkey spatchcocked and dry brined air chilling in fridge since noon.

    97744CA8-0977-4575-9761-183A630A0B04.jpg

    No guests don’t worry, I just don’t feel like giving up making family dinners which is a high point t of Christmas to me.
    Had the exact same thing tonight! Checked temp at 45min at 450F, ended up with 55min on a tiny 4kg bird. Turned out perfect.

    For the best gravy, I put all the giblets and back bone along with carrots/onions/celery in the Instant Pot for 90mins in the morning for stock. When the bird is done, mix the drippings with flour (1:1 ratio) in a pot, then slowly add the stock till you get the thickness you want. Add soya sauce for colour, and I promise you will want to add that to your morning coffee it’s so good.

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    Originally posted by Thales of Miletus

    If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
    Originally posted by Toma
    fact.

  16. #436
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    Cherrywood smoked AAA prime rib reverse seared.

    20201225_175825.jpg

    So incredibly simple and yet the flavour that comes through is amazebawls!

  17. #437
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    Gorgeous
    Originally posted by Thales of Miletus

    If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
    Originally posted by Toma
    fact.

  18. #438
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    Quote Originally Posted by killramos View Post
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    Gorgeous
    Hey, thanks! Yours looks like a million bucks, too.
    I was worried some AnusTart would give me a hard time saying too much char, or whatever nonsense. But, fuck me - it really came together! One of the first times in my life I can honestly say that we could fully taste legit cherry wood/smoke flavour deep within the meat. Amazing!

  19. #439
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    I love a really nicely cooked and smoked ribeye, fuck the haters
    Originally posted by Thales of Miletus

    If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
    Originally posted by Toma
    fact.

  20. #440
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    https://www.echelonfoods.ca/products...-chicken-apple

    Probably wouldn't do it again without the "wow" vocals from friends... now for a month of leftovers.

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