Pullman Loaf Of Sourdough And A Salad Made With Gadgets

Pullman Loaf Of Sourdough And A Salad Made With Gadgets

IMG_7537IMG_7549

Note: 1) Thomas Keller puts salt and pepper on the lettuce in some salads; I put salt and pepper over the lettuce, and I did not put any salt and pepper in the vinaigrette

I have always thought that having a square slice of bread would be exciting. Today I fulfilled another dream. I made sourdough bread in a Pullman loaf pan. These sandwiches were exciting. I washed the lettuce with a salad spinner, and I cut the egg with an egg slicer. My family had kitchen gadgets from my great grandmother’s kitchen. The flavor and texture of a sliced egg in a salad was great. Thomas Keller makes hard boiled eggs by putting them in a saucepan of cool water and cooking them for 7 minutes once the water simmers. The salad dressing was made with equal parts sherry wine vinegar and red wine vinegar that I combined with canola oil. I used 2 tablespoons of each vinegar and 1/2 cup of oil. The sandwiches were seasoned with Penzeys’ Sandwich Sprinkle.

(Tuna Fish On Slices From A) Pullman Loaf Of Sourdough

IMG_7522

Gadgets: A Salad Spinner And An Egg Slicer

IMG_7537

 

Thomas Keller’s Scrambled Eggs

Thomas Keller’s Scrambled Eggs

IMG_7439IMG_7436

These scrambled eggs are the best! The flavor of these eggs was great. I was able to savor the important flavor of eggs from the beginning to the end. I attempted to make these recently in a previous blog post, but I needed some experience. My current technique is to add a pinch of salt, and to permit the eggs to set similarly to an omelet before I break them apart with a whisk. After breaking them apart with a whisk, I used a spatula to move the eggs around the pan. Just before removing the eggs from the burner, I added sour cream. I waited for a moment to heat the sour cream and to remove some moisture.

Download The Recipe (DO NOT USE 1 TEASPOON OF SALT, 1 PINCH IS PROBABLY SUFFICIENT):

Thomas Keller’s Scrambled Eggs

Thomas Keller’s Croque Madame

Thomas Keller’s Croque Madame

IMG_7300IMG_7309IMG_7312IMG_7255IMG_7259IMG_7268IMG_7275IMG_7282IMG_7294

Thomas Keller is the very best! This sandwich is my new favorite sandwich. The familiar flavors in this sandwich are intense and very satisfying. Mornay made with gruyere has a very pleasing flavor. This would be a great introduction to French cuisine. I am very happy that during the past 7 months I have used this blog to have the experience and knowledge to make food this exciting.

In the video for making a croque madame, Thomas Keller makes a Pullman loaf [1][2] of brioche. The recipe in the Bouchon Bakery cookbook for making a Pullman loaf is not a brioche recipe.  I used a recipe for brioche (Nanterre [1][2]) from this book.  The loaf that I made was a perfect size for making sandwiches. I will probably have to increase the proportions by 1.5 to make a Pullman loaf. The ad hoc cookbook may also have a recipe for making a loaf of brioche.

The ham is black forest ham. I cooked the egg by heating the pan over medium until some butter melted, and then I added the eggs, and then I changed the heat to low after covering the pan with a lid. After using a thermometer while baking bread, someone can know how many minutes to bake bread using their equipment.

Download The Recipe:

Thomas Keller’s Croque Madame

The Richest Mac & Cheese Without The Biggest Price

Emily’s Famous Hash Browns And Thomas Keller’s Scrambled Eggs

Emily’s Famous Hash Browns And Thomas Keller’s Scrambled Eggs

IMG_7037IMG_7030IMG_6978IMG_6983IMG_6993IMG_7010IMG_6995IMG_7008IMG_7020IMG_7023IMG_7026IMG_7037

Note: 1) after putting salt on the potatoes, let them stand for 5 minutes to remove water from the potatoes, 2) remove the hash brown from the oil with a spatula, put it on a plate, cover it with a different plate, flip the plates over, use the spatula to return the hash brown to the oil, 3) I used the heat between medium and medium-high, 4) consider only frying the hash brown for 7 minutes on each side, 4) bacon does not stick to the bottom of a pan when it is fried in oil, 5) this small bâtard was made by cutting a baguette flattened by hand in half, and then stacking the dough, and flattening the pieces together before shaping the bâtard (see my blog post Julia Child Gave Me What I Wanted – To Observe People Using Advanced Bread Making Techniques)

This is similar to how American people ate when I was young. I knew people that liked their bacon crisp, or their eggs medium. Where is the coffee? I went to a restaurant every Saturday morning with my father and grandmother for several years. This is how breakfast appears now!

Emily’s Famous Hash Browns are very flavorful. I like these a lot! She adds onion, flour, and salt to grated potatoes. Since I already “mastered” cooking grated potatoes in my blog posts on rösti, I changed the recipe to make things more convenient for myself. I used 2 pounds of potatoes, and 1/2 of a medium sized yellow onion. After grating and rinsing the raw grated potatoes, I drained them and mixed them with 1 tablespoon of table salt. Much of this salt is removed when someone squeezes the water from the potatoes. These are the techniques I discovered while making rösti. Finally, I fried Emily’s hash browns in corn oil for 8 minutes on each side and then I baked them for 15 minutes in a 400°F/205°C oven. I chose this temperature because I had just removed fresh French bread from the oven.

Thomas Keller’s Scrambled Eggs recipe was a disaster. Someone must have made a mistake because the recipes in his books are usually very reliable. This recipe requires 1 teaspoon of salt. This was too much salt. The technique is to use a French sauce pan to scramble strained eggs. The strainer removes a lot of thick white protein. In his books, Thomas Keller may explain that this is the part of the egg that connects the yolk to the whites. He uses a zoological term to identify this exact part of the egg, but I would have to turn every page of more than one book to find the word. Once the eggs are creamy, he adds crème fraîche. I will have to do this again, because the results from making this recipe spontaneously are very different.

Download The Recipes:

Emily’s Famous Hash Browns

Thomas Keller’s Scrambled Eggs

Tuna Fish Sandwich

Tuna Fish Sandwich

IMG_6762

In my previous blog post, I explained that when my mother attended school, we survived on ramen, tuna fish sandwiches, and milk. This is how my tuna fish sandwich appears after 30 years. Toasted day old sourdough is firm. If I had fresh sourdough, I would probably avoid the toaster. When the bread is crusty, the tuna falls out of the sandwich because hands cannot squeeze the bread around the filling. Nevertheless, this was great! I used white tuna, mayonnaise, and homemade sourdough bread. Thomas Keller’s sourdough recipe is exciting because it uses a lot of liquid levain [1][2]. The bread is tangy. After 2 weeks the levain has an exciting tangy flavor mixed with alcohol. I am ready to make something to drink! This is my favorite bread.

I have levain in the refrigerator and the freezer. To use the levain in the refrigerator, I put it on top of the refrigerator overnight, and then I feed it twice. This process requires about 36 hours. I put the levain in the refrigerator after about 2 hours after making it. I put the levain in the freezer after 12 hours of fermentation. This routine does not offend my current schedule. If I keep my levain alive, I will have to periodically replace the levain in the freezer with levain from the refrigerator. There is a section in the Bouchon Bakery cookbook that may suggest that levain is completely mature after 2 weeks. This means that there is no reason to replace my levain in the freezer. Maybe I will replace the levain in the freezer to avoid freezer burn.

 

Ramen In Szechwan Chicken Consommé & Boiled Chicken Salad Sandwiches On Sourdough

Ramen In Szechwan Chicken Consommé & Boiled Chicken Salad Sandwiches On Sourdough

IMG_6749

Sometimes when my mother went to school, my family survived on ramen, tuna fish sandwiches, and milk. This is my first time making homemade ramen. This was very good. The consommé was flavorful. The Szechuan peppercorns have a unique and exciting flavor. The flavor is something similar to lightly flavored juniper berries and lightly flavored black peppercorns. I am going to make this again soon with Tien Tsin chili peppers [1], and then with other Chinese and Asian spices. There are probably traditional Chinese soups that contain vinegar or sweetened or pickled beans or vegetables. Thomas Keller makes chicken stock with chicken feet. Markets where I live have chicken feet.

These ramen noodles were made with bread flour, salt, and water. They were exciting. The flavor of the noodles was great. Someone makes consommé by making stock, and then simultaneously clarifying the stock while making broth with the stock. Stock is made with bones and vegetables. Broth is made by adding meat to stock. Consommé is made by adding vegetables and egg whites to broth. The recipes that I have add the meat, vegetables, and egg whites to stock. This method eliminates having a separate step for making broth. The consommé in this blog post is chicken consommé. The idea for making consommé is my blog post Chicken Consommé With Celeriac In Puff Pastry And A Chicken Salad Sandwich. Cheesecloth can be used to strain the consommé.

Sometimes the boiled chicken used to make consommé tastes very good. I like to use this chicken to make chicken salad. I made sourdough bread to make chicken salad or tuna fish sandwiches. The recipe for this sourdough is in my blog post Thomas Keller’s Sourdough Bread. I never put this dough on the counter. I floured, patted, stretched, rested, and shaped the dough in a non-oiled bowl because I lacked counter space today. Once I shaped the dough, I put it in a non-stick bread pan. I did not bake this loaf using steam. The bread has a soft and crunchy crust. This is my favorite bread.

Ingredients:

Stock: 2 chicken carcasses, 3 onions, 1 pound baby carrots, 1/2 head of celery, 3 green bell peppers, 4 scallions, 4 jalapenos, 1 head garlic, 1 bunch cilantro (in cheese cloth), 2 bay leaves

Consommé: 1 onion, 1/4 head of celery, 2 chicken breasts, 2 chicken tenderloins, 4 egg whites

Soup: 2 chicken thighs, 2 chicken drumsticks, 2 chicken wings, 1 onion, 1/4 head of celery, 4 scallions, 2 tablespoons Szechuan peppercorns (in cheese cloth), 4 egg yolks, about 2 1/2 teaspoons Diamond kosher salt (1 1/4 teaspoons table salt, a little more than 1 1/4 teaspoons Baleine sea salt, about 1 3/4 teaspoon Morton kosher salt)

Ramen In Szechwan Chicken Consommé

Boiled Chicken Salad Sandwiches On Sourdough

IMG_6716IMG_6702

Download A Similar Recipe:

Chicken Consommé With Celeriac In Puff Pastry And A Chicken Salad

Julia Child Gave Me What I Wanted – To Observe People Using Advanced Bread Making Techniques

IMG_5838IMG_6464

Julia Child saves the day! This is something special to know that somebody might currently have to go to school in a large city to observe and learn. I observed a French baker shape baguettes, use a couche [1][2], and I observed a baker use a transfer peel (or flip board). I needed this information. Jacques Pépin replaces a couche with dish towels and wooden dividers. The wooden dividers can be replaced with other things. I have used cans of food. Julia also forms bâtards. These are the advanced baking techniques people use in big cities [1]. This video is supposedly from 1971. I put a citation for some written information in a colorful and exciting book, The Way to Cook, by Julia Child. I discovered this book in a citation in a book on French sauces. This book does not seem to be demanding or intimidating. This baker may be a professor from France that is important to Julia Child, Thomas Keller, and to many other bread makers.

Julia Child The French Chef- French Bread

 

1. Julia Child: The Way to Cook (New York: Knopf, 1989), 35-44.

2. Jacques Pépin: Jacques Pépin’s Complete Techniques (New York: Black Dog & Leventhal, 2001), 553-560.