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mediaphage posted:
i wish. Best option at the moment for me is just ordering a pizza. I have excellent places near me. next best option is buying a centimeter thick piece of steel and shove it in the oven. third best would be a pizza stone. no fourth option.
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Jun 10, 2021 12:42
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| # ? Apr 26, 2024 16:25 |
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Boiled Water posted:i wish. Best option at the moment for me is just ordering a pizza. I have excellent places near me. oh we’re talking for pizza - honestly steel in the oven is great, it’s not quite a 500C oven but it ain’t that far off, especially for getting the dappled bottom crust that is a sign of good pies. it’s how i make a lot of pizza i put the steel (you could also get a half inch plate of aluminum) on the top rack of the oven and preheat for 45 minutes at max temp. then turn on the broiler and slide the pie in
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Jun 10, 2021 13:06
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don't get aluminium it has terrible heat transfer characteristics
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Jun 10, 2021 13:19
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Boiled Water posted:don't get aluminium it has terrible heat transfer characteristics this is extremely incorrect lol
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Jun 10, 2021 13:39
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is it heat capacity then
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Jun 10, 2021 15:08
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i went to school for this a million years ago please tell me
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Jun 10, 2021 15:12
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Boiled Water posted:is it heat capacity then it has a lower heat capacity sure but this won’t matter unless you’re doing a bunch of large pizzas all in a row for most people though it’s more than enough, and for many the fact that it weighs so much less is key, i’m able bodied so yanking my giant half inch steel plate in and out isn’t a problem but for a lot of people it will be plus the thermal xfer rate is so high that it will perform better than steel if your oven can’t get above 500F which is very common. much beyond half an inch and the thermal conductivity of steel is so low that a thicker steel doesn’t do anything for you. but with aluminum the thicker you go the more energy you can dump into the bottom of your pizza and go a long way toward making up for the shortcomings of a residential oven
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Jun 10, 2021 15:15
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Really the best thing about using it is that all you have to do is say what it is and some smug British person will appear and say "oh do you mean aluminium  " and then you can hit them with it and shove their smug limey head in the oven until they pronounce every loving syllable in Featherstonhaugh
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Jun 10, 2021 15:22
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Fatty Crabcakes posted:Really the best thing about using it is that all you have to do is say what it is and some smug British person will appear and say "oh do you mean aluminium that doesn't really sound like a good reason to use it tbh?
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Jun 10, 2021 15:24
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mediaphage posted:it has a lower heat capacity sure but this won’t matter unless you’re doing a bunch of large pizzas all in a row i looked it up for the other pizza thread a while back, and as you say aluminum has almost twice the specific heat as cast iron per unit mass.  an Al stone of the same mass would theoretically perform better vs steel or iron. it would need to be 3x the volume though. one day i'll get the coveted lithium stone 
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Jun 10, 2021 18:06
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PokeJoe posted:i looked it up for the other pizza thread a while back, and as you say aluminum has almost twice the specific heat as cast iron per unit mass. unfortunately lithium has a low melting point (like 350F) maybe you could make like a lithium-cored aluminum piece.
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Jun 10, 2021 18:32
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it also reacts violently with water so it would start popping as soon as you tossed a raw dough on it. Beryllium on the other hand...
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Jun 10, 2021 18:39
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hell yeah then you get to roll the dice on whether or not you get berylliosis
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Jun 10, 2021 18:56
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we all must make sacrifices for our art
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Jun 10, 2021 19:02
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I heat things on my plutonium slab. I haven't noticed any changes but my dick does look a little larger.
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Jun 10, 2021 19:04
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im glad you can finally see it with the naked eye
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Jun 10, 2021 19:05
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PokeJoe posted:im glad you can finally see it with the naked eye thanks dude
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Jun 10, 2021 19:07
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comedy of errors yesterday. i set up two batches of dough to grill - pizza with a pinch of yeast that i set out in the sun for an all day ferment for supper and some richer dough for buns for lunch. come downstairs to check the proofing box near lunch and it hasn’t risen at all, at which point i remember i forgot to add any yeast. i bloomed some yeast and kneaded it back in and set it aside  so with lunch i ended up making a chemically leavened buttermilk flatbread which turned out better than i expected tbqh i put the cheese down first then sauce. this ones a bit poorly shaped because the dough was so soft after sitting in the sun all day. good crust, though.  and the buns came out ok, if a little late. 
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Jun 11, 2021 12:49
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time to grill some doughnuts 
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Jun 14, 2021 19:17
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how do you grill doughnuts, on a stone?
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Jun 14, 2021 20:19
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everyone knows donuts are a rotisserie thing
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Jun 14, 2021 22:10
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mediaphage posted:time to grill some doughnuts You're an absolute madman. They looked good as hell tho.
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Jun 14, 2021 22:25
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in the interests of full disclosure i am cheating and using the IR burner which still puts out like 14000btu to heat up a wok full of rice bran oil
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Jun 14, 2021 23:31
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mediaphage posted:time to grill some doughnuts 
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Jun 15, 2021 00:21
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https://twitter.com/rzldzl420/status/1404995845397827591
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Jun 17, 2021 15:16
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red green’s chinese cousin
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Jun 17, 2021 16:02
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5/10 no tornado chug
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Jun 17, 2021 17:24
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President Beep posted:red green’s chinese cousin
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Jun 17, 2021 20:50
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Jun 18, 2021 18:42
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fully sikk. good use of animated photo
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Jun 18, 2021 18:43
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check out my bread dough smells really fermenty
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Jun 19, 2021 15:14
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 gosh this came out really good
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Jun 19, 2021 16:19
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Silver Alicorn posted:
well done that looks superb i made some burger or whatever buns on the grill this morning they feel super fluff 
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Jun 19, 2021 19:13
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cute lil buns. nice color. excellent sheen on em
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Jun 19, 2021 19:23
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i bought a 1lb package of active dry yeast at the beginning of the pandemic. it has sat in my freezer since then because i don't know the conversion of this presentation of yeast to packets/stuff that comes in little brown glass jars.
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Jun 19, 2021 19:44
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ultravoices posted:i bought a 1lb package of active dry yeast at the beginning of the pandemic. what do you like to make? for a standard loaf of lean bread or pizza dough i will do: 100% flour 65-70% water 2-3% salt 1% yeast if you prefer to do long ferments overnight for flavour, you only need to add like a gram of yeast mostly the stuff in the jars / packets is always more than you need to use because a.) they want to sell you yeast and b.) people prefer speed above all else
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Jun 19, 2021 19:47
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good lookin bread itt there's a relevant gangtag also 
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Jun 20, 2021 02:38
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i had a steak sandwich and some mac n’ cheese for dinner and some of my horse radish got on the latter and holy poo poo was it good.
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Jun 20, 2021 03:15
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im telling you, goons: put horseradish on ur mac and cheese.
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Jun 20, 2021 03:16
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| # ? Apr 26, 2024 16:25 |
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ok
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Jun 20, 2021 03:28
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