I do No Knead bread with 48 hrs and its very good but havent had success for a NK Pizza though.The reason for the 72 hour rise is because it's a no knead version, so it needs the extra long, cold ferment.
I will give the 72 a go on the NK pizza
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I do No Knead bread with 48 hrs and its very good but havent had success for a NK Pizza though.The reason for the 72 hour rise is because it's a no knead version, so it needs the extra long, cold ferment.
They werent poached,started on the frying pan the finished in the ovenI would have given the poached eggs another 30 seconds
Just begin to set the edge of the yolk the flavour difference is massive
I time mine by the toaster
Toast goes in straight after the eggs go in on a turned off pan of water thats boiled with the lid on
When the toast jumps the eggs are perfect.
All temps/times are different but this pan and this toaster its win every time.....its worth doing the maths on your own ones
I would have given the poached eggs another 30 seconds
Just begin to set the edge of the yolk the flavour difference is massive
I would have given the poached eggs another 30 seconds
Just begin to set the edge of the yolk the flavour difference is massive
I time mine by the toaster
Toast goes in straight after the eggs go in on a turned off pan of water thats boiled with the lid on
When the toast jumps the eggs are perfect.
All temps/times are different but this pan and this toaster its win every time.....its worth doing the maths on your own ones
How did you slow cook that Sous-vide or tajine ?Slow cooked lamb chops with cous cous
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My dad gave me a slow cooker,4.5 hoursHow did you slow cook that Sous-vide or tajine ?
ThanksSome great looking meals there mattyc
Whats the green leaf ?Salad with egg