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Since it's yeast based, I suppose I can sneak it into this thread: I've recently been on a Belgian Waffle trip, specifically Liège waffles. Does anyone have a good recipe, preferably by weight? I tried this one, which turned out OK, and has promise (but twelve tablespoons of melted butter, what the gently caress?), and this one, which had wayyyyy too much butter and just became gigantic butter cookies. My Belgian colleague has promised me to bring back some OG gigantic grain pearl sugar next time he goes home to his moeder, so I can't wait for covid to end.
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Apr 5, 2021 16:15
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bolind posted:Since it's yeast based, I suppose I can sneak it into this thread: I've recently been on a Belgian Waffle trip, specifically Liège waffles. Does anyone have a good recipe, preferably by weight? liege waffles are basically a yeasted scone or biscuit dough with some eggs. i’m not sure why you find the butter so offensive. they’re a sweet, fatty treat. you aren’t going to find a worthwhile recipe that uses any less, i can tell you that right now. let’s start with the ones you made. in what way would you like to improve on those?
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Apr 5, 2021 16:57
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bolind posted:Since it's yeast based, I suppose I can sneak it into this thread: I've recently been on a Belgian Waffle trip, specifically Liège waffles. Does anyone have a good recipe, preferably by weight? This was the top recipe on Belgian Google for “luikse wafel”. I don’t know how https://dagelijksekost.een.be/gerechten/luikse-wafel My translation: - 60 ml milk - 42 g fresh yeast (of 20 g dry) - 390 g flour - a bit of salt - 30 g vanilla sugar - 10 g granulated sugar - 170 g softened butter - 2 eggs - 170 g pearl sugar - powdered sugar for the topping The milk is most likely UHT pasteurized milk, in Europe it would be in a box on a shelf not in the fridge. You can apparently make pearl sugar by smashing cubed sugar or something. 1. Heat milk until it’s warm and mix with yeast 2. Whisk flour salt and vanilla and regular sugars to combine. 3. Add butter into dry ingredients and cream it with a dough hook then slowly add the milk/yeast 4. Add eggs and knead until elastic, cover and proof 40 minutes 5. Add the pearl sugar (it should be visible chunks) 6. Make 70g balls and let it rest for 20 minutes before baking it in an iron covered with powdered sugar and add more powdered sugar after If it comes out right it should be very hard, sticky from the powdered sugar, and a bit chewy and crunchy. E: also the eggs should probably be brought to room temperature before you use it. Eggs aren’t typically refrigerated over there. Boris Galerkin fucked around with this message at 17:33 on Apr 5, 2021 |
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Apr 5, 2021 17:22
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mediaphage posted:liege waffles are basically a yeasted scone or biscuit dough with some eggs. i’m not sure why you find the butter so offensive. they’re a sweet, fatty treat. you aren’t going to find a worthwhile recipe that uses any less, i can tell you that right now. I didn't make that sufficiently clear, but for the "12 tablespoons of melted butter" it wasn't the amount, but the unit I was WTFing about. It comes to 170 grams. mediaphage posted:let’s start with the ones you made. in what way would you like to improve on those? The ones I made were pretty good, I chose a stone ground flour, not whole grain, but still not a white cake flour. So a bit too whole grainy. Also, they were a bit on the dry side, but the caramelisation was great. Boris Galerkin posted:
Thanks! Eggs are indeed refrigerated in some parts of Europe, the only place I know of that doesn't is the UK, but there could be more.
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Apr 5, 2021 19:42
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bolind posted:I didn't make that sufficiently clear, but for the "12 tablespoons of melted butter" it wasn't the amount, but the unit I was WTFing about. It comes to 170 grams. this is common in american centric recipes. typically almost all of them actually mean something like “12 tablespoons of butter, melted,” not to melt your butter and measure out tablespoons of it later. this is because of the way that tablespoons are clearly labeled on sticks of butter for ease of measuring. those two recipes (yours and the other poster’s) are actually pretty similar though yours calls for a bit more flour to eggs, say.
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Apr 5, 2021 19:47
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I don't have a recipe for Liege waffles, but I did buy one from a food cart in downtown Sacramento, at a farmers market. He gets them imported, and was very cross when I doubted his claim that he was the sole provider of the liege waffle in all of the United States.
Dr. Fraiser Chain fucked around with this message at 02:25 on Apr 6, 2021 |
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Apr 5, 2021 20:11
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Boris Galerkin posted:This was the top recipe on Belgian Google for “luikse wafel”. I don’t know how European here, from the Netherlands and that is almost the same. Milk is skimmed milk from the fridge. Vanilla sugar is basically sugar with vanilla extract, any type of vanilla goes just do not too much. Eggs are unwashed and not refrigerated over here. Only idiots put their eggs in the cooler, what the hell. There is no powdered sugar during baking in the recipe, only after. Other than this, it is a pretty accurate translation and if you want to try it without pearl sugar, that would be fine as well. It is not like the Gendarmes will come and arrest you, Belgium is not a police state last time I looked. Do not get in a traffic accident in Belgium tho, you are going to have a hard time.
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Apr 5, 2021 20:42
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Keetron posted:Eggs are unwashed and not refrigerated over here. Only idiots put their eggs in the cooler, what the hell. don't be a dumbass. eggs in the US and canada are washed and should be refrigerated as a result if you don't eat eggs much, keeping them in the fridge is great as they'll last for literally months, which they just won't if left at room temp, washed or not, without taking some mitigating steps
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Apr 5, 2021 21:23
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You can get OG gigantic pearl sugar on Amazon (and presumably other places); it's called "Lars' Own Belgian Pearl Sugar ", and Amazon reviewers think the recipe on the back of the box is great.
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Apr 5, 2021 21:44
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mediaphage posted:this is common in american centric recipes. typically almost all of them actually mean something like “12 tablespoons of butter, melted,” not to melt your butter and measure out tablespoons of it later. this is because of the way that tablespoons are clearly labeled on sticks of butter for ease of measuring. those two recipes (yours and the other poster’s) are actually pretty similar though yours calls for a bit more flour to eggs, say. 168g of butter per my normal conversion of 14g per TBS
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Apr 5, 2021 21:45
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Decided to try something new today. Vinschgauer or Vinschgerl from South Tyrol. Vinschgerl are flat rolls made from 75% rye and 25% wheat flour, the key ingredient is blue fenugreek (if that's the correct translation) which gives the rolls a very unique taste. This is how they are supposed to look like:  This is my result:   The recipe called for 6g of added yeast and I didn't have any so I increased the proofing time and temperature. It wasn't long enough, the top should have been broken open more to get a more interesting texture but I couldn't wait longer at that point. Also they rose way higher than expected and didn't turn out flat at all, which is great but not what I wanted them to look like. I think a bit more water might help with that. Maybe it's also a symptom of the under-proofing. Although they didn't really turn out the way I wanted them to holy poo poo they taste great. Very soft and juicy and the blue fenugreek adds a nice kick. I'll definitely be making more of those!
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Apr 5, 2021 22:15
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Submarine Sandpaper posted:168g of butter per my normal conversion of 14g per TBS ok? Malefitz posted:Decided to try something new today. Vinschgauer or Vinschgerl from South Tyrol. nice. aside from extra proofing using steam in your oven can help with spring.
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Apr 5, 2021 22:55
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I read your comment like 12tbs of melted would measure differently. I assumed the goon did that and it still proved accurate.
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Apr 5, 2021 22:59
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Submarine Sandpaper posted:I read your comment like 12tbs of melted would measure differently. I assumed the goon did that and it still proved accurate. not so much that it would measure so differently as that it would be a pain vs being able to easily melt a stick and a half of butter (12tbsp) and throwing it in
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Apr 5, 2021 23:14
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mediaphage posted:aside from extra proofing using steam in your oven can help with spring. Yeah I usually do bake with steam but this recipe specifically mentioned not to use steam. I found it weird but decided to stick to the recipe for the first time. Next time I'll make sure to add some steam.
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Apr 5, 2021 23:28
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mediaphage posted:don't be a dumbass. eggs in the US and canada are washed and should be refrigerated as a result Eggs should be unwashed and kept at room temperature, just buy fewer. Fight me about eggs. 
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Apr 6, 2021 07:44
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Keetron posted:Eggs should be unwashed and kept at room temperature, just buy fewer. Fight me about eggs. No need to be a dick, educate yourself about difference in approach to egg production in US vs Europe: https://www.youtube.com/watch?v=neJGE3Fy3PE Eggs in the US need to be refrigerated, full stop. Eggs in Europe don't need to be refrigerated but should be washed right before use (yeah no one does). I live in Europe and I put my eggs in the fridge. It doesn't hurt and will increase shelf life anyway.
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Apr 6, 2021 08:24
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Keetron posted:European here, from the Netherlands and that is almost the same. Belgium is very similar to the Netherlands (and vice versa not starting a war here) but Belgian supermarkets actually mostly stock UHT milk as the original poster pointed out. LPG Giant fucked around with this message at 08:41 on Apr 6, 2021 |
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Apr 6, 2021 08:25
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LPG Giant posted:Belgium is very similar to the Netherlands (and vice versa not starting a war here) but Belgian supermarkets actually mostly stock UHT milk as the original poster pointed out. I assume this strong chaotic energy from Belgium is why they can't even form governments properly. Also unwashed eggs keep for ages at room temp, like absolutely ages. Which is lucky because when you keep chickens you end up with poo poo loads of eggs.
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Apr 6, 2021 08:45
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Keetron posted:Eggs should be unwashed and kept at room temperature, just buy fewer. Fight me about eggs. i will not buy fewer eggs 
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Apr 6, 2021 09:46
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I prefer UHT milk. E: I think one thing we can all agree on regarding unwashed eggs in Europe is that it’s someone’s job to stick exactly one piece of feather into each carton of eggs to make it look more fresh. Right? Boris Galerkin fucked around with this message at 11:37 on Apr 6, 2021 |
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Apr 6, 2021 11:35
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I know a man who buys up all the double yolkers and sells them on his specialist (chain) egg market stalls around the Uk if anyone was wondering what happened to them.
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Apr 6, 2021 12:00
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Boris Galerkin posted:I prefer UHT milk. With a dollop of poop, yes. And now I can say my most succesful trolling on the internet was about eggs.
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Apr 6, 2021 15:39
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Malefitz posted:No need to be a dick, educate yourself about difference in approach to egg production in US vs Europe: If lived in the US I would definitely have my own chickens holy poo poo.
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Apr 6, 2021 16:15
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I'm actually more caught up on the 20g of yeast to 390g of flour. That's like 5% of weight in yeast.
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Apr 6, 2021 17:16
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CancerCakes posted:If lived in the US I would definitely have my own chickens holy poo poo. i seriously doubt it even if you did you probably wouldn’t have remembered to vaccinate them and you can get salmonella just by being around the chickens. it’s also banned in many jurisdictions that have zoning laws which is fuckin stupid but whatever also if you care that much it’s not difficult to find local small scale happy chicken producers anyway because fuuuuuuuuck supporting caged chicken egg production where possible
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Apr 6, 2021 17:28
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Rocko Bonaparte posted:I'm actually more caught up on the 20g of yeast to 390g of flour. That's like 5% of weight in yeast. lmao missed that. that’s an absurd amount of yeast. i never use more than like 1% and often less if it’s going to have a long ferment.
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Apr 6, 2021 17:29
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I don’t think liege waffles should rise very much, or at the very least they get compacted down pretty hard during cooking. They’re super dense. Maybe the extra yeast is just to give it some rise in a short amount of time?
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Apr 6, 2021 17:32
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Boris Galerkin posted:I don’t think liege waffles should rise very much, or at the very least they get compacted down pretty hard during cooking. They’re super dense. Maybe the extra yeast is just to give it some rise in a short amount of time? it will definitely shorten your ferm cycles. it ultimately doesn't matter for a use case like this i suppose, but it's just a ton of yeast. imo you shouldn't really need more than you would for a yeast biscuit dough, which typically calls for a "packet" (since most people don't buy bulk yeast) - generally around 7g
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Apr 6, 2021 17:50
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mediaphage posted:i seriously doubt it Why don't you just eliminate salmonella like we have here? I cuddle my chickens everyday, no chance of getting salmonella. Aramoro fucked around with this message at 18:24 on Apr 6, 2021 |
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Apr 6, 2021 18:19
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Why are we fighting over eggs
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Apr 6, 2021 18:28
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Aramoro posted:Why don't you just eliminate salmonella like we have here? I cuddle my chickens everyday, no chance of getting salmonella. if you'd bothered to watch the linked video you might learn why it's because when the US put the practice into place it was before anybody was vaccinating against salmonella, and the research that had been done at the time showed that it wasn't very effective more recent research and applications of the vaccine have invalidated those earlier results and since then something like 1/2 of all flock owners in the US have begun to voluntarily vaccinate their flocks. it looks like it's well on its way to happening and chances are good that we'll see government institutions move to mandate the practice in the coming years
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Apr 6, 2021 18:51
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Lol You've really dialled your aggression up to 100% going in to bat for US food standards haven't you? I guess once you do the chickens you can do the lettuces after. Aramoro fucked around with this message at 19:52 on Apr 6, 2021 |
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Apr 6, 2021 19:24
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Aramoro posted:Lol You've really dialled your aggression up to 100% going in to bat for US food standards haven't you? lol “aggression” good grief
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Apr 6, 2021 20:05
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Aramoro posted:Why don't you just eliminate salmonella like we have here? I cuddle my chickens everyday, no chance of getting salmonella. Over here, we're trying to prevent bestiality.
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Apr 6, 2021 20:38
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mediaphage posted:if you'd bothered to watch the linked video you might learn why Did you just watch that video and feel the need to tell people about it? In the bread thread? Cos you seen mad about it bud. Are you sure you don't have salmonella?
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Apr 7, 2021 00:26
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CancerCakes posted:Did you just watch that video and feel the need to tell people about it? In the bread thread? Cos you seen mad about it bud. Are you sure you don't have salmonella? no, i don't eat salmon
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Apr 7, 2021 01:01
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y’all got any more of that bread
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Apr 7, 2021 01:02
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fourwood posted:y’all got any more of that bread been working with less enriched sammich breads lately. still adding buttermilk powder though because oh yes.  i've been doing a two-step hydration process, adding salt after an autolyse period. it works well, but you can see a couple of spots in the cross-section above where i didn't do a sufficiently good job of incorporating it.
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Apr 7, 2021 01:30
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I bought the https://shop.kingarthurbaking.com/items/harvest-grains-blend-3-lb and added half a cup to my most recent no-knead bread. Holy poo poo it's good. KA bread topper: rubbish. KA Harvest grains blend: Amazing!
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Apr 7, 2021 04:49
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