SCS 034 | Brining, Pasta Dough & Bread Baking Questions Answered

Listener voicemail questions on cooking and baking are answered! You can leave your own voicemail by calling 775-204-8389, or by following this link. Don't forget to sign up for the e-mail newsletter, join our Stella Culinary Facebook Group, and leave me a rating and review in Apple Podcast.

4:03 - "How to convert a basic baguette recipe to a rice flour baguette for Vietamese style bahn mi sandwiches."

• Basic Baguette Recipe
  • Swap 5-10% flour for rice flour.
  • Add 5-10% fat (I use 5% fat, either rice bran oil or extra light olive oil).
  • Dust baguette with rice flour before proofing.
• Baker's Percentage
• Bahn Mi Sandwich

8:29 - Colin asks "When increasing the amount of salt in a brine to shorten the brining time, do you need to increase the other ingredients in the brine, and what affect does that have on the flavor and texture of the meat"

• Four Part Brining Video Series
• Spatchcocking Chicken

16:21 - Harman from Belgium asks "What are some other oils I can use instead of canola oil, within a reasonable price range, if I'm concerned with the health effects of canola."

• Substitues need to be high smoke point and neutral flavor.
  • Safflower oil
  • Sunflower seed oil
  • Peanut oil
  • Grape seed oil
  • Clarified butter or Ghee
  • Extra light olive oil
• How to Make Clarified Butter
• Is canola oil toxic and bad for you?
  • Yes
    • Dr. Axe thinks you should avoid it, but isn't exactly a hardliner. Fairly resonable acticle.
  • No
    • Mayo Clinic
    • WebMD
    • Prevention Magazine
• Canola Oil Wiki Page

20:18 - John asks "How can I take the standard fresh, egg pasta recipe, and incoroporate other flavors such as herbs, spinach, asperagus, vegetable juices, purees, etc."

• Fresh Pasta Dough Video Recipe
• How to Blanch Leafy Greens
• Tamis
• Chinois
• Champion Juicer
• Breville Juicer

26:50 - Henry from South Carolina asks "How can I bake an artisan sourdough boule if I don't have a dutch oven."

• Sourdough Boule Recipe Video
• Cast iron dutch oven
• Baking Stone
• Baking Steel

34:24 - Len asks "Non Stick Vs. Stainless Vs. Enamel Clad - Which one should I use."

• Sous Vide Beef Bourguginon Video
• Stainless Steel Vs Non-Stick Pan - Video Lecture
• Enamel Coated Cookware
• 8" non-stick pan (perfect eggs)
• Le Creuset Cookware

37:16 - Pedro from Brazil asks "How do I scale a sourdough bread recipe to make a large batch with multiple loaves."

• Poolish Sourdough Starter
• How to Convert Any Bread Recipe to Sourdough