Prepare dough: Combine bread flour, cooled starter, salt, honey, yeast, warm milk, and egg in the bowl of a stand mixer fitted with the dough hook attachment. Beat on low speed until dough begins to form a ball and pull away from the sides of the bowl, scraping down the sides as needed, about 5 minutes.
Stop the mixer and scrape dough off the hook and into the bowl. Add butter and knead on low speed until dough is slightly tacky but very smooth and elastic, scraping down the sides as needed, 10 to 12 more minutes.
Remove dough from the bowl and shape into a smooth ball. Transfer into a lightly buttered bowl, cover, and let rise in a warm spot until doubled in size, about 1 to 1 1/2 hours.
Preheat the oven to 350 degrees F (175 degrees C). Very generously butter a 9x5-inch loaf pan.
Transfer dough to a work surface (you don't need flour.) Press and knead out all the air and shape into a 9-inch wide rectangle. Starting at one 9-inch side, roll dough lengthwise into a log. Transfer log into the prepared loaf pan with the seam down. Press on dough a bit to be sure it's evenly distributed. Cover the pan and let dough rise until it comes to just about the top of the pan, 35 to 45 minutes.
Brush the top of the loaf with just enough milk to lightly coat the surface.
Bake in the center of the preheated oven until the top is golden brown and the loaf is beautifully puffed up, about 35 minutes. Remove from the oven and let rest in the pan for 10 minutes. Very carefully remove bread and place on a wire rack to cool all the way to room temperature before slicing, about 1 hour.
Milk and Honey Bread is based on Chef John's Milk Bread (Japanese style). There is a great video tutorial there.
Variation: Use half bread flour, half whole wheat flour
2 pounds baby carrots - (or regular peeled carrots)
1/4 cup brown sugar
4 tablespoons unsalted butter - cut into pats
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cinnamon
4 ounces goat cheese - crumbled
Candied Pecans:
2 tablespoons butter
3 tablespoons maple syrup
1 tablespoon brown sugar
1 cup roughly chopped pecan halves
1/4 teaspoon flaked sea salt
In the instant pot, put 1 cup of water, vegetable steamer, and carrots. Cook on high for 3 minutes with a quick release.
While the carrots cook, make the candied pecans by melting the butter in a small pan on low heat. Once the butter is melted, add the maple syrup, brown sugar, and pecans. Stir about 2 minutes until the mixture thickens. Remove the candied pecans from the heat and stir in the flaked sea salt. Set aside.
Once the carrots are cooked, remove the carrots (to serving bowl, then cover to keep warm), steamer and water. Dry the pot with a paper towel. Return the pot and set to Saute. Melt the butter, then add the sugar, salt, pepper, and cinnamon. Stir for about two minutes. Add the carrots,, stir until well coated. Return to serving bowl and sprinkle the top with goat cheese.
Baby Carrots with Candied Pecans and Goat Cheese based on this recipe
Simplest and Preferred Slow Cooker Ribs:
Duroc Pork Ribs, salted on both sides
A little water
Cook on low for 8-10 hours
When ready to eat, place on a foil-lined cookie sheet and crisp under the broiler for a few minutes.
If you want a dry rub version:
L. Reuteri Yogurt - 10/16/2022 - FAQ
10/14/2022 - Tried "poached egg": 140 degrees for 45 minutes - the whites weren't done enough. Everyday Food said suggested this temperature and showed better results. Said that eggs were fully cooked at 160.
Anova Culinary suggests:
Want perfect eggs? This is the recipe for you! 4 different time and temperatures and 4 different eggs.
145°F/ 62.7°C for 1 hour results in a loose white and very creamy yolk.
147°F / 63.9·C for 1 hour gets you a set white with a spreadable fudge like yolk.
167°F / 75°C for 13 minutes gets you a very similar egg as 145°F / 62.7°C for 1 hour with the white just a touch more set.
194°F / 90°C for 8 minutes results in a firm white with a semi-set yolk.
America's Test Kitchen suggests:
167 degrees for 12 minutes: Start with cold, large eggs covered by double with water. Shock in ice bath for 1 minute. Crack over toast, add salt and pepper.
Sous Vide Everything agrees, but suggests sitting in an ice bath for 30 minutes, or better yet overnight, and that they will last in your fridge over a week. When you are ready to eat, put a little bit of oil in a non-stick pan and gently break the egg over the oil. The excess white will fall away and you will have a beautiful poached egg. Fry a couple of minutes on each side (remember the yolk is still runny so gently flip using two spatulas). This is a "froached" egg. Try adding seasoned panko and a drizzle of oil to the top before flipping. Also suggests a bacon marmalade to serve with a froached egg: Fully cook chopped bacon in a skillet. Drain well and return to pan. Add a little brown sugar and mix well, cooking on low heat. Add a splash of water to deglaze the pan. Keep on low heat and reduce the water to nothing. Serve on toast, layer of marmalade, froached egg on top. There is also a filet mignon recipe (131 degrees for 2 hours, pat dry, use a flame thrower to sear) with froached egg on top.
This look interesting: $200 Egg on Toast vs $10!
10/14/2022 - Tried egg bites cooked submerged in 1/2 cup mason jars with canning lids and rings. 2 eggs (111 g); 111 g cream cheese; 1 g salt; 185 degrees for 25 minutes. These were very tasty with great texture but called for additions like broccoli or bacon or something. Sous Vide Everything suggested (1) crispy bacon bits mixed with souv vide cheese and chopped parsley and (2) cherry tomatoes, basil, souv vide cheese, olive oil, pepper, flaky salt. Wonder if they will cook the same in larger containers?
To try the souv vide cheese you need:
Large Container: http://amzn.to/2n5v1UH
Small Container: http://amzn.to/2DsSh5X
Cheese Cloth: http://amzn.to/2DBAjlh
Cheese Press S: http://amzn.to/2DuvLhl (used on video)
Cheese Press L: http://amzn.to/2DVCNbf (just double recipe)
