Choice Recipes
This book contains my favourite recipes, collected from various sources over time.
I have tried to remember to include the source whenever possible, but when in doubt, check out Dinner With Julie.
Conversions
Anchovy Paste
- 1/2 teaspoon of anchovy paste = 1 anchovy fillet
- Cook’s Illustrated Notes
Altitude
- Calgary is at 3500 feet -> add 10 minutes processing time to boiling water canning (from sea level).
- Water boils at 212 F (sea level) 204 F (Calgary) - subtract 8 degrees from target temps.
- Hot water bath (pickle canning) no need to adjust time.
Yeast
- 100g of active starter = 1 packet or 2 tsp of yeast.
- Subtract 50g of flour and 50g of water when doing so to compensate.
Other Conversions
| Ingredient | Ounces | Grams |
|---|---|---|
| 1 cup all-purpose flour | 5 | 142 |
| 1 cup cake flour | 4 | 113 |
| 1 cup whole wheat flour | 5 1/2 | 156 |
| 1 cup granulated (white) sugar | 7 | 198 |
| 1 cup packed brown sugar (light or dark) | 7 | 198 |
| 1 cup confectioners’ sugar | 4 | 113 |
| 1 cup cocoa powder | 3 | 85 |
| Butter | Ounces | Grams |
|---|---|---|
| 4 tablespoons (1/2 stick, or 1/4 cup) | 2 | 57 |
| 8 tablespoons (1 stick, or 1/2 cup) | 4 | 113 |
| 16 tablespoons (2 sticks, or 1 cup) | 8 | 227 |
| Slow Cooker Time | Pressure Cooker Time |
|---|---|
| 10 hours on low / 5 hours on high | 30 minutes on high |
| 8 hours on low / 4 hours on high | 24 minutes on high |
| 6 hours on low / 3 hours on high | 18 minutes on high |
| 4 hours on low / 2 hours on high | 12 minutes on high |
| Infrared Thermometer on Pan | Temp |
|---|---|
| Pancake Griddle | 365 |
| Omelet | 250 |
| Outdoor Pizza Oven | 700 - 750 |
| Steak | 450 |
| Toasting Nuts & Breadcrumbs | 325 or less |
| Yogurt | 100 - 110 |
| Proof Bread | 75 |
Notes
- Cooks Illustrated Granola bars -> one bag of apricots
- https://www.youtube.com/watch?v=GUrA24dd7y
- https://www.americastestkitchen.com/recipes/9898-sichuan-braised-tofu-with-beef-mapo-tofu?sqn=5/dkjIG7O/4PogkK1zJ%2BjVzut9MbaYrXgWLoRLZjZxk%3D%0A
Sourdough Notes for Noobs
Here are the instructions I follow - there are a lot of good guides around, but this seems to work alright for me.
If I am going to be baking a lot, I leave my starter on the counter and refresh it every morning. 60 grams of starter 60 grams of flour (I use 30 g of whole wheat and 30 g of all purpose, but you can play with all sorts of flours, or go all AP) 60 grams of room temp water Mix it all up, store at room temp, discard or bake with the rest.
If I am not going to be baking, I put it in the fridge about 4 hours after feeding it. Once a week you can take it out for an hour or two, then feed it as above, let it sit for a few more hours then put it back in the fridge.
If you want to bake with it, I take it out 2 days before and feed it in the morning and again at night to perk it up.
There are lots of recipes you can use, but this is a good place to start: https://www.theperfectloaf.com/new-baker-start-here/
There are some great tips and timings for weekday sourdough and weekend bakes.
I usually halve the recipes to make 1 loaf at a time.
Testing new repo.