/ck/ - Food & Cooking

I’ve never understood why people get nostalgic about shitty, mass-produced holiday sweets that, quite frankly, suck ass

I don’t care if the italians have the market cornered on panettone production, anything made in july and shipped across an ocean to be eaten in december is not going to taste good

you should be making panettone at home
it’s not difficult and it’s better, simply by virtue of the fact that it’s something that you made yourself
the fact that it’s fresher only makes the whole thing better

the best panettone formulas are going in be in metric
and if you have to translate it from italian, that’s even better

if your careful and do it slowly, you can gently heat your milk in the pyrex measuring cup over flame

if you’re fortunate enough to have duck eggs, they will make your panettone extra special

we’ll save the whites to do something else with later

unfortunately, this little lemon pig who showed up for the occasion must be sacrificed for the cause

;_;

give the dry stuff a good spin in your mixer

and whisk together the liquids (with a spatula)

mix everything up to form a very sticky dough

cover the dough and let it bulk for a while

>>17083384
>if your careful and do it slowly, you can gently heat your milk in the pyrex measuring cup over flame

while the dough is rising, we can get some things chopped up

>>17083478
is gonna be okay, Pepe
I promise

>>17083478
Measuring cup made of pyrex, though not sold as safe for the stovetop, would fare better than a plastic one.

>>17083516
we’re not scaling milk here, just gently taking the chill from the fridge off of it

if there’s any doubt, don’t be a retard and always act in accordance to what you think is safe for the situation

>>17083516
I wouldn’t risk it with shitty American Pyrex.
Real borosilicate European Pyrex should be fine but it’s far from the most efficient way to do this.

what difference does an overnight starter have?

gently press out the dough onto a floured surface and scatter the chopped bits on top before rolling up and kneading them into the dough

>>17083560
More flavor and better dough “texture”.

>>17083560
it’s gonna taste better that way, more complex flavour with a sponge
I’m sitting here eating this thing while I poast all these pictures and I wish I’d gone that route

>>17083568
totally texture too, yeah

>>17083555
Everything comes from China, bro.

Also, checked.

>>17083579
wouldn’t surprise me if the packaged panettone sold by the registers at kohls was made in china too

loosely cover the panettone with plastic and leave it to rise some more

meanwhile we’ll turn our attention to some citrus

if you’ve been harvesting lemon pigs for their delicious skin or hoarding various lemons and limes and they’re beginning to look a little tired, see if you can’t harvest about 8oz of juice from everyone

>>17083579
Nope, Made in France:
https://youtu.be/KUBHhmIlSiY

bring a half cup of sugar and a cup of water to boil to make a simple syrup

while the syrup is boiling and the panettone rising, design a large donut fashioned from parchment

test your paper ring

after the syrup has boiled for about 5 minutes, pull it off the heat and allow to cool

pop the panettone into the oven

>>17083670

what's that for?

strain the citrus juice into the syrup

and just like that, we’ve got some good sour mix

feel free to use a little of the egg whites from earlier when you go to make your cocktails

>>17083718
okay back to the panettone

as this top starts browning, we might need to cover it with something to prevent burning so that’s where the paper ring will come into play

>>17083750
like so

after about 45 minutes in the oven, the panettone will be ready to come out

transfer to a wire rack to cool

>>17083765
Ohh, I see.

>>17083555
Neither matters for this purpose, borosilicate only helps with rapid temperature changes. Retards who think borosilicate = quality never worked in a lab.

>>17083792
I think 'tone snobs will give you shit for it, but I respect you taking time and effort to make one.

>>17083815
>'tone paid shills
FTFY this is the most viral marketed-to board on 4chan, never trust or believe any product recommendations your receive here.

>>17083815
I’ve made better before
a sponge would have helped, also a little moar care with the shaping

get the pan removed as soon as it’s comfortable to touch so the panettone can cool quickly and not go soggy in the pan

Would using a wider tin impact baking all that unduly?

I was eager to cut into this while it was still plenty warm
the crumb could definitely be better, but it’s not awful and the apricot and almond paste is a nice variation

I’ve got another formula for panettone that is made like a quick bread, so stay tuned for that maybe sometime soon

Ay Tone watcha doin'?

>>17083861
I think the almond paste addition would indeed be nice. I'll try to get my hands on some and try it.

I made this sourdough one a few days ago. It came out tasting okay, and it was moist, but I think I overkneaded it because it was crumbly.

>>17084069
the recipe actually called for chopped marzipan but I like almond paste because it’s not as sweet and for this application they’re practically interchangeable

>>17084552
What sauce you're using?

>>17083861
Looks dense and not fluffy like how a panettone should be. I've thought about making my own, but I don't want to buy the moulds for it, I figure you'd be able to make it in a normal cake pan or something, just the shaping will be different but will taste the same. At least that's how I think it would go.

>>17084625
https://youtu.be/Tevtogt9BEc?t=17

You can also use a shallow cake pan and just do the sides with parchment.

>>17084596
the pizza’s actually from Monday
I usually use caramelized onions as a sauce

>>17084625
oh it’s a little dense compared to a good brioche
I really just had a list of ingredients and didn’t think too hard about how to mix them appropriately
specifically said “melted butter”, but I should have beaten the yolks with softened butter and added in the flour in additions
also making a sponge with some of the flour, the yeast and milk

>>17083413
>>17083419
YOU'RE MUTILATING LEMON PIGS FOR BAKING?? YOU WILL CURSE US ALL

>>17083861
it's a fooking brick innit?

That looks undone, and very stodgy. Does the bread spring back when you pinch it? Or does it stay squished?

>>17083384
old pyrex is made of borosilicate glass and can be put on flame, the new pyrex is not and should not see open flame

>>17083413
you can see the fear and betrayal in his eyes
how dare you anon!

>>17083801
>borosilicate only helps with rapid temperature changes
glass blower here, if you cool it down slowly enough it removes all*(most) of the air bubbles and stress in the glass making it crazy strong

>>17083618
whoa now anon this is a blue board

>>17084552
you own a pizza peel but not a cheese grater?

>>17085496
faggot's got a $1k cheese grater

>>17085747
yet he still uses pre grated cheese

>>17083341
Is that you, Germanon?

>>17086564
>implying you can taste the difference between shredded cheese out of a bag and cheese that was lovingly shredded by noni’s ancient pruney hands

>>17087117
yea all pre shredded cheese has a flavor from the anti caking powder