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A Perfect Hamburger Bun Begins with One Perfect

En pratiquement 5 années de blog, je ne compte plus le nombre de recettes rencontrées ça & là dont les intitulés débordant de superlatifs étaient pour moi inversement proportionnels à leur crédibilité: la meilleure CI, le meilleur ÇA, le top du top, l'incomparable, l'extraordinaire...
En matière de cuisine comme en matière de mode, tous les goûts sont dans la nature et ce qui semble parfait pour l'un est souvent juste moyen pour l'autre.

Mais comme l'esprit humain est contradictoire, c'est précisément sur un billet intitulé "Probablement the best hamburger buns to date - NDLT "I threw myself first hands some time ago for the title ... No, no (quoique..) but the photograph that illustrated better than the words: hot cakes dotted with plump caramel colored sesame seeds to the crumb moist and tender, lightly toasted brioche .. short, bun dream!

And when I say "dream", I must clarify what is not mine: long ago when the urge to tickle the house burger, I pull out my standard recipe somewhat rehabilitated or that of rolls, hot dogs for a more textured brioche and everyone is happy!
And if there had been no Stéphane, I do not think - may have been too tempting photo cited above - and see my impressive bread recipes to test, I 'm there would be retarded.

The pleasure of having a blog and more obvious that share his passion, is the encounter and exchange with readers who often invite you to make new discoveries and sometimes push you to challenge yourself. Stephane has a weakness: the hamburger and a dream home admitted: reproduce real buns fast food, but soft and brioche with the holding, but not too round, round and well calibrated, perfectly browned and with sesame seeds that take!

Falling on buns Lisa, I first saw the implementation of nearly perfect bun as expected but when I went through the article in the New York Times which had been pulled the recipe and read it took its creator Hidefumi Kubota 13 trials before reaching version 14 bun ideal, I told myself that the dream of Stephen was perhaps not so far.

(average for 16 buns)

• 1 kg of flour T65 or T55
• 30g fresh yeast or baking yeast dry 4cc
• 20g salt 50g sugar
• 400ml water warm temperate or
• 150ml milk or soy milk or warm temperate
• 2 eggs 60g margarine (or butter) softened

• 1 egg or egg yolk for gilding, sesame seeds, poppy etc ..
  

You can make this dough by hand very easily but also a robot equipped with a hook or in the bottom of the MAP.
In summer, simply remove the liquid in advance so they are just tempered but if you make this recipe in the winter or cold weather, it may be necessary to cool a little milk to reactivate faster yeast.
Regarding the yeast in the case of instant dry yeast is enough to mix it directly to the flour while an active dry yeast or fresh yeast must be reactivated before for 5 to 10 min in one of two warm liquids before being added to flour.

Note: In summer, I very often to simply crumble the fresh yeast into the well dug into the dry ingredients then add liquid and mix without waiting for reactivation. This is the method I gave here but course made according to your habits!


In a large bowl, whisk or wooden spoon the flour and instant dry yeast, and salt and sugar. Dig a fountain and pour in water, milk and beaten eggs coarsely (if using fresh yeast, crumble it and put it in the sink first). With a spoon
timber, mix from the center by expanding the movement toward the edges to break down and pick up all the flour. Continue mixing, scraping the bottom and sides until a coarse paste begins to form a "ball" around the spoon.

Transfer the dough on a lightly floured work plan and work for a few minutes to homogenize it and give it body.
Once the dough is cohesive, stir in butter or margarine in several times working the dough after each piece until complete disappearance of fat in the dough. Knead
dough for 8-10 minutes or the time it becomes soft and smooth, elastic and slightly sticky but not stick (adjust with a little water or flour to get the desired result).

Put the dough ball into a lightly oiled bowl, cover with plastic wrap and let rise 2 hours 1h30 to or until the dough doubles in volume.

Note: You can also do the first shoot in the refrigerator overnight (delayed fermentation) by covering the bowl tightly with very lightly oiled plastic wrap

Chemiser 2 large hobs with parchment paper.
Pour batter without tearing the work plan and fold lightly oiled 2 or 3 times on itself. Divide into 16 pieces of the same weight (about 120g), cover with a clean towel for 5 minutes to let the gluten relax and then shape each piece into a ball regularly. Place balls in
As the stove making sure to leave at least 5-6 cm gap between them. Press gently but firmly on each ball to flatten slightly, then cover the plates with a clean cloth and dry.
Let rise about 1h-1h30 (buns are inflated and have a volume 1 times 1 / 2 higher than that of departure but the best test to evaluate s "they are ready for cooking is the e footprint test).

Preheat oven thermostat. 6-7 (200 ° C ) twenty minutes before the end of the primer.
Brush gently buns with whole egg (or egg yolk for a more pronounced staining) beaten with a little water and sprinkle of sesame seeds or poppy or whatever.

Bake and cook about 15 min: the buns must be inflated with a beautiful golden caramel color including the bottom. Cool on a wire rack.

And as a bonus, a few tricks of the head to make the perfect hamburger :

• ideally, the bread should be warm and slightly crispy: the toaster slightly
• home ground meat well seasoned salt & pepper just before grilling or frying pan very hot and then fired four minutes in the oven grill position
  
• of crisp iceberg lettuce
• a spicy sauce: 2 tablespoons mayonnaise + 1 / 2 tablespoon cayenne pepper + ketchup, paprika, salt and black pepper

but do not forget that the proper home of the hamburger is being able to put exactly what you love then .. do not be shy!

Source: Recipe adapted from and methodology Hidefumi Kubota published in the NY Times via in Lisa Parsley, Sage, Desserts and line drives

Meralgia paresthetica Yoga

Perfection in a Four-Quarter Olive Oil & Orange

Who would still need a new recipe for pound cake ..?

Whether it comes from his grandmother or aunt, her best friend, a book or cooking site worship or a magazine, everyone has his favorite recipe for this cake classic home baking.

On the other hand, cooking methods and dietary way, there are many modern variants devised by minds anxious to find the ingredients for miracles to rhyme slender waist and greed: cottage cheese, cream cheese, lite cream etc. .. all mobilize to make hunting the demon that is the butter fat!

Alice Medrich in his book Pure Dessert only cares about one thing: moving towards simplicity to allow the flavors explode. His version of four-quarter did not contain a gram of butter .. but it is replaced by an olive oil of quality associated with sweet sherry or white wine gives the cake a crumb of a dense soft incomparable pleasantly fruity notes recorded by the freshness of orange zest. A

cooking, forms a thin caramelized crust that contrasts in taste and texture of the cake with fondant ... and I'm not talking about color, the photos do it better than me!

You tell me that this is not the first cake of this type that I have already tried: they are the sweet wine at orange or mixed lemony , cakes made with olive oil are part of my conventional tested and approved.

Did I really need a new recipe for pound cake modernized ... yes, because it is a recipe from Alice Medrich and with it, there is nothing to throw away!

PS do not repeat it but I never have sherry (or sherry) with me so I am amused to vary the alcohol and fruit juice and this version is by far my number 1!

(1.5 l mold for 1 and 6 mini cakes)

• 400g flour T55
• 2 teaspoons baking powder
• 1 / 4 tsp salt 300g sugar
• 240g olive oil
• 1 medium orange zest untreated
• 5 eggs cold
• 120ml orange juice 120ml
• sweet white wine or dry Triple Sec or orange juice (see note )

Preheat oven thermostat. 6-7 (190 ° C). Butter and flour a standard loaf pan (1.5 L) and 6 mini-cakes pans or 2 loaf pans or 1 liter of a mold or bundt-type bun.

In a large bowl, sift flour then add yeast and salt and mix well (Dry Ingredients IS). Book.

Pour sugar into a large bowl or bowl of food processor (fitted with the whisk), add olive oil and orange zest, finely grated and beat at medium speed for 5 min or the time that the mixture jaundice becomes homogeneous and slightly creamy texture.

Add eggs one at a cold whisking after each addition until completely incorporated. Once the last egg added and incorporated, continue whisking for 3-5 minutes at high speed: the camera is thick white (texture should be similar to that of the cream).

Note: Unlike cakes made of butter where it is essential to use tempered eggs to the emulsion and thus promote the creation of small air bubbles that give an airy texture to cakes, eggs in this recipe will be cold (just out of the refrigerator) to stabilize the emulsion formed with olive oil

Add 1 / 3 SI and beat at medium speed just enough to incorporated, pour the orange juice, whisk as before without excess. Repeat the operation with 1 / 3 SI and white wine (or the same amount of Triple Sec or orange juice) and finish with the last third of the mixture IS beating just until batter is smooth and homogeneous.

Pour batter into (or) mold (s) prepared, bake on a rack in the lower 1 / 3 of oven and cook about 50 min or the time a wooden pick inserted in center comes out clean. Cool the cake as a rack for about 15 minutes before turning out.

Note: In principle, this cake is easily removed from the mold when it was baked in a loaf pan well greased and floured. If it was baked in a bundt pan or bundt type, it is advisable to first passing the flat of a knife between cake and sides of pan or give a sharp blow to the work plan to help loosen the cake before turning out

This cake is eaten preferably cooled with ease to tea time or sophisticated fashion with whipped cream and / or seasonal fruits, fresh or poached.

If you have the courage after having smelled the wonderful fragrance that is released during cooking, this cake gets better with time and it really is better prepared for the next day (ideal for Shabbat so!). Wait until the cake is completely cooled before you pack it and forget it for 1 or 2 days, you will not regret it. Alice Medrich

writes that this cake is also excellent after a week lightly toasted ... but I never had the opportunity to test: after this time at home, he remains ever!

Source: Adapted from Pure Dessert Alice Medrich

Epsom Salt Soak For Sebaceous Cyst

Pavlova Royale: Rhubarb-Cherry Cream Ivory

Small Preamble: My computer and hard drive is still in a state of "status quo" (4 days ago semblance of hope retrieve some data including photographs, 2 days later the computer will not even ... illuminate the joys of computing!), I can read and respond to emails than through my mailbox at Free which is far from being a fun (need to relogin; obligation to detach each attached document on the desktop for pouvoir le lire; lecture individuelle de chaque mail avec retour sur page principale obligatoire.. ).

Dans ces conditions, répondre régulièrement aux questions ou autres est d'autant plus difficile et long d'autant que je le répète, je ne travaille pas sur mon ordinateur personnel.

Dans ce même contexte, je n'ai pour le moment que la possibilité de publier des recettes dont les photos avaient été téléchargées sur Flickr en leur temps comme cette pavlova réalisée, photographiée et dévorée il y a plus de 2 mois..

Je suis sûre de l'avoir déjà écrit ici mais pour moi, les meringues it's like chocolate: a lot of fun to make recipes, working the material but little taste for taste!

Yet Pavlova is an exception: with its nature or sweet cream scented with fresh fruit tart, which preferably cons-swing wonderfully sweet and crunchy meringue, it has all the qualities desired in a dessert both simple and sophisticated. And when white chocolate, cherries and rhubarb tangle is not just good, it's Royal ...

(for 7-10 individual pavlovas)

for the meringue

• 4 egg whites (130-140g) and tempered preferably at least 2 days
  
• 200g caster sugar 2 tsp
• lemon juice freshly squeezed
• 2 teaspoons cornstarch
• 1 / 2 vanilla bean or 1 / 2 teaspoon vanilla powder

for candied cherries rhubarb

• rhubarb 300g (net weight)
• 200g pitted cherries (cherry or black)
• 120g sugar
• 1 / 2 vanilla bean 60g
• maceration juice
• 20g Cream Cassis

for cream ivory

• 290g whipping cream or milk without Nutrifil
• 170g white chocolate

Preparing for pavlova meringues

Preheat oven thermostat. 5-6 (160 ° C). Garnish with one or two baking sheets with baking parchment paper.

Pour the tempered egg whites in the bowl of a food processor fitted with the whisk or a bowl with high sides. Add a pinch of salt and beat at medium speed until soft peaks form (the whites should form a thick white foam firm enough that, by raising the whip she hung up).

Add sugar gradually (1 tablespoon at a time) while continuing to whisk until the whites are thick and glossy meringue with a beautiful pearly: lifting the whip the meringue should form a peak farm bird's beak.

Stir rapidly with whisk juice lemon, cornstarch and vanilla.

Note: unlike the classic meringue consisting solely of sugar and egg whites for the meringue pavlova still contains vinegar or lemon and the cornstarch: the first provides a meringue Based in the heart marshmallow, the second a crisp shell

Using a tablespoon, form 7 to 10 piles of meringue on the prepared baking sheet making sure to space them sufficiently . Dig a little center with back of spoon to form a nest from the center of the meringue to the outside if you want to create small jagged peaks as in the photo.

Note: the original recipe indicates a quantity of 6 individual pavlovas but I found more convenient (and reasonable) to make meringues a little smaller to avoid diabetic coma!

Bake the meringues in the preheated oven and immediately reduce temperature to th. 3 (90 ° C). Cook the meringues for about 1 hour or the time they are hard on the outside without being stained. Turn off the oven and leave meringues in closed door for 1 h: The meringues should be able to easily peel off parchment paper without sticking or breaking.

Carefully transfer the meringues on dessert plates or in an airtight container in a dry place for later use.

Preparing rhubarb confit cherry (the day)

Scrape rhubarb without peel and cut into pieces of 2-3 cm. Remove stems and pit the cherries and place in a bowl with the rhubarb.

Add sugar, scraped vanilla seeds and pod and half mix. Cover and marinate several hours or overnight in refrigerator.

The next day, strain the juice canned fruit and place in a saucepan. Add cream and 60ml of blackcurrant juice maceration and simmer over low heat for 10 to 15 minutes: the fruit should be tender but retain their shape and the juices have become syrupy.

Cool and place in the fridge covered with film food until used.

Preparation of frothy cream Ivoire

Finely chop the white chocolate and place in a bowl or heatproof bowl. Add 3 tablespoons of cream and make it melt slowly in a double boiler over a pan of simmering water, ensuring that the bottom of the bowl does not touch the water and melt, stirring constantly until complete formation of a smooth cream. Remove from heat and set aside.

Pour remaining cream in a bowl and beat at medium speed until the cr me-starts to thicken slightly. Add the melted white chocolate warmed by 2 or 3 times while continuing to whip until cream just enough to take a firm texture and shape of small soft spikes at the end of the whip.

Refrigerate until serving.

For pavlovas, place a meringue nest on the dessert plate and then put some cream in the palm ivory with a spoon soup or possibly using a pastry bag. Garnish with a little candied rhubarb cherries and garnish with chopped pistachios blanched for an extra touch of color and finish with a veil of icing sugar for a mat effect. Serve immediately ... but who would want to wait ..?