Puff - Puff - Give aka., A Follow-Up on Smoking

Let me start by saying – OH MY!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Between the eight hour brine and then smoking, the turkey breasts were great.

Now I need to recap the highlights and lowlights of my virgin smoking extravaganza. Ok, I was not smoking virgins… You know what I am talking about.

Stop laughing.

Picking up where I left off in the brining article…

What I had planned:

• Get moving at 9am
• Soak wood chunks and chips
• Uncover smoker
• Start fire in the Weber chimney
• Dump coals in fire box and get smoker up to temp
• Start smoking those meats

It was smoking

What really happened:   

• Only finished brine soak at 4pm 
• I only had 2 chunks of fruit wood to smoke. Not nearly enough. 
• Had to google how to start fire in Weber Chimney 
• Had to raid one of those outdoor ‘property for rent paper’ boxes for newspaper 
• It took 4 tries to get coals fired properly 
• The grill had not been cleaned from its maiden voyage last month so it was growing things 
• I could not get the grill up to temp so I had to start another load of charcoal (which went easily I might add) 
• I had to drop charcoal and chips on the fire every 20 minutes to keep heat up.

Chimney Fire

What I learned: 

• I need more charcoal 
• I need more wood chunks 
• I need to have a store of newspaper handy 

Proof that the fire made it to the firebox

The meats:

• The slab of bacon was a waste of energy. It did not add much to it.
• The bologna is always good smoked. I have a small line of people waiting for the next smoking event. 
• The turkeys turned out great, but there was a surprising event. I wrapped one in aluminum foil and left one exposed. The assumption was the wrapped one would be juicier and slightly less intense. What I got was a dryer and more “well done” breast from the aluminum wrapping and a super juicy breast out of the one that was left exposed in the smoker. After talking to a friend who is well versed in smoking meats, I learned that he was not surprised that the wrapped one cooked faster because the foil and heat cause the breast to sort of steam itself. However, he was surprised that the exposed breast was juicier. He stated that meant I had the temp just right and the breast crusted over and sealed in the juices. Pretty funny since I was SUPPOSED to have the smoker at a constant 250°F but could barely keep it at even 200°F. 

Bottom line:

I will do this again – WITH a cohort in crime. The outcome was well worth the work, but isn’t it always more fun to have a smoking buddy?  Just say'n...

And I did not take a photo of the finished product... Doh..

My grubby hands

What I learned from Brine Time in Tennessee… aka, If there is no light in the fridge, is the turkey really brining?

The best plans can go awry – this scenario was slightly complicated by the fact that I had planned on ‘smoking’ the turkey breasts once they were brined for 8 hours. The smoking process is fairly involved for one person to do – as a super novice. Read is “first time smoker alone”.


Here is a blow-by-blow
My Original Plan Was:

• Get off work at 12:30PM because that is when my work traditionally sends us home the Wednesday before Thanksgiving.
• Feed the dogs so I do not have to do that after dark – thus lessening the chances for screaming “Help, I’ve fallen and I can’t get up”.
• Throw all the ingredients together in a pot and bring to a boil so it can be cooling.
• Head out to my mom’s for my family’s traditional “day before Thanksgiving” meal.
• Upon arriving home after Thanksgiving-eve dinner – I would rinse the turkey breasts, toss them into the food grade bucket – pour the brine and ice in and go to bed. Let the dark of night do the work.

I did not get off work until 4:15

New Plan:

• Gather the ingredients together, loaded the water with the cloves, peppercorns, salt and sugar then brought the start of the brine to a boil.  
• Feed and water the dogs without incident. 
• Boil then cool the brine solution.
• Head to mom’s. 

What Happened:
Came back and realized that if I put the turkey in the brine at 9pm, I would have to be up rinsing it by 5AM. NOT happening.

New Plan Part Deux:

• Set my alarm for 2AM thinking I will get up – set the brine bucket up and get up at 9AM to start smoking the meat. 
• Go to eat supper at mom’s. 
• Rinse and start smoking. 

What happened:

• Slept through alarm. 
• Woke up at 8AM, panicked

Plan Part Trois - The Final Destination: 

• Started brining at 8AM 
• Called mom – went to eat lunch instead of supper - allowing brine to work. 
• Came back after 8 hours and rinsed the turkey breasts. 
• Started the smoking process (another blog entry).

Decision on Brining:

DO IT! 

The meat was tasty and moist. I would not say juicy – but definitely not dry.
The best Turkey I have cooked – and I bought CHEAP BREASTS ($1 hooker breasts, not Playboy model breasts) so this is a huge deal – so to speak.

NEXT!

Smoke that Bird aka., Let Them Eat Meat…

So I was torn as to whether I should post this here or on my “This Gal’s Fishing Adventure” blog. This will be an adventure for sure so should qualify for either blog! Just say’n…

Smoking has been used to preserve red-meats and fish for a long time. I cannot tell you how far back in history smoking goes (and am too lazy to look it up today), but I do remember my GrandPa Garrett smoking meats in a little smoke house at the farm. I wish I had a photo of it for this blog entry.

Apparently absorbed smoke acts as a preservative while adding awesome flavor to the meats.

Now that I have successfully brined pork chops and was successful in smoking several meats (with a partner), I have decided to smoke a whole, bone-in turkey breast. Well, 2 actually. And as to not waste smoker space, I am throwing on 2 each Lay’s Three Little Pigs cracker bolognas and a pound of Lay’s Three Little Pigs thick sliced bacon to smoke from Food City.

There is an art and science to smoking meats and I will NOT cover that because I am so below a ‘smoking novice’ – it isn’t funny. It is my understanding that the following affect flavor intensity, flavor type, and product outcome:

• Various hardwoods used
• Various combinations of woods
• Smoking with one wood and ‘finishing’ with another
• Type of charcoal
• Smoker equipment
• Grade/quality of meats used
• Herbs and spices (that one is a given)

I assume pre-prep of meat will affect product outcome as well.  

The tough part of smoking any meats is the patience factor. Smoking is a slow going process that requires extended periods of time at temperatures appropriate for the meat being smoked.

In my little solo adventure here, I will use the following general items and give specifics tomorrow:

• Brined fresh turkey breasts
• Whatever spices, that I find in my cupboard, to use as a rub
• One of the smoking woods I have stashed in the garage (assuming the mice have not carried it off)
• Charcoal 

In my research on this smoking business, I have found the following instructions:

• Exhibit patience.
• Heat smoker to a holding temp of 250°F.
• Buy a better turkey, but a small one. It is better to smoke smaller ones than larger ones.
• Turkey breasts are better for smoking as you run less risk of drying the meat out.
• Vertical wet-pan smokers are preferred in this adventure. I have a horizontal smoker with a side fire box. I will add a pan of water to impart moisture however.
• Get the best charcoal you can buy. Real charcoal if possible. Kingsford Briquettes if not.
• Never buy “instant light” briquettes. I have Green Egg Charcoal. THAT was expensive.
• Fruit woods are best with poultry/turkey when smoking.
• Never use ‘soft woods’ when smoking as many of those are toxic to humans.
• Use an grill/oven thermometer. OK, mine came with my “$149 on sale at Tractor Supply” smoker. It isn’t quality, but I am going with it. 
• I have to pick up a new instant read probe thermometer for the turkey. My el’cheap’o died making cannoli.
• Insulated food gloves are a help, but since I don’t have them and am only doing small breasts, (stop laughing) I will not purchase this go around.
• Chimney type charcoal starter.

Smoking the turkey is supposed to be enough when it comes to flavor (I am brining so that will help) but you can add a rub over and under the skin and in the cavity. Suggested spices:
• Salt (Kosher preferred)
• Paprika (Hungarian much preferred for best flavor)
• Pepper, black (fresh ground!)
• Chili powder
• Garlic, granulate or powder
• Onion powder
• Cayenne pepper
• Basil
• Poultry seasoning

Prep that Sucker, I Mean Turkey…

• Start with a thoroughly thawed whole turkey/chicken or turkey breast.  
• Apply rub under and over skin and inside if you want that extra flavor. Do this at least a few hours to up to 3 days ahead of smoking time. Yea, I don’t have that time now… 
• Keep turkey at 40°F or below until ready to smoke it. 

While turkey is resting after its obscene rub-down…  

• Soak about 3-4 c of dry chips/chunks of fruit wood for 30 minutes or so. 
• Fill your pan in the smoke chamber with water (within an inch of top). I would use one of those throw-away aluminum pans so as to not ruin a good baking pan. 
• Fire up your charcoal, but do not use petroleum based starter because it will cause a nasty taste in the meats.
• I am supposed to leave the upper vent wide open and use only the lower vents for controlling heat. We will see how that works out.  

Fire Up the Smoker…

Drain wood and place directly on the hot coals once the inside of the smoker has reached 250°F. This is supposed to be enough for the whole process, even if you add coals. Apparently too much smoke = bitter meat.

Turkey placement options:

• Directly on the rack 
• On a baking sheet

Avoid placing IN a roasting pan as that has a tendency to steam the meat. You can place a pan underneath to catch the juices for making gravy later. Add a cup or 2 of water to that puppy.

General Rules:

• Resist the urge to peek inside over and over. This will cause the temp to fluctuate too much for a bird. 
• Allow 20-30 minutes per pound of bird for this recipe.
• Use the meat thermometer to check temp. Thigh internal temp should read 165°F and the breast internal temperature should read 170°F. 
• Let that bird rest for 15-20 minutes after its smoky spa treatment before carving up and serving. 

Why am I writing all this down?  So I can commit as much to memory as possible before hitting it!

Alrighty then, we will see how this goes tomorrow folks!

It’s Turkey Brine in Tennessee

So, as I recently discovered (this week actually), brining meats is a fabulous technique for ensuring juicy-tender noms. Now I am obsessing on this practice and simply must try this with a turkey. This will be a first. One of several firsts to occur over this holiday.

1. Brining a turkey
2. Smoking a turkey
3. Smoking anything without assistance
4. Making a Thanksgiving meal that I will probably not share with anyone

I am going to submit this ‘pre-brining’ blog now, so I only have to update how it went after I am done. After all, it is a holiday – and I have my Christmas dress to get sewn together!

Brine for poultry 

As with brining pork, brining chicking, poultry and turkey adds moisture and flavor to meat before cooking so it is juicy, tender and yum after cooking. I figure to smoke a turkey breast, I need to add a lot of moisture. The brining technique will work with a whole turkey, whole chicken or a turkey breast.

   

Brining solutions start with salt dissolved in water. For me, I am going to add sugar and spices as well. I want F L A V O R !

  

Note: Start brine solution itself early enough to boil it, remove from heat and chill prior to submersing turkey in it for soaking. Brine solution needs to be at 40°F degrees or lower otherwise it is a haven for growing bacteria (“Food Temperature Danger Zone” is 41°F and 140°F where bacteria thrives). NEVER start brining in room temperature water.

*When thawing a frozen turkey, the preferred method is to place it (still wrapped) in the refrigerator on a deep platter or pan to catch any liquids that might leak out. Allow 24 hours in the refrigerator for every 5 pounds of turkey. I suggest when you are buying a turkey, you make sure that it will:

a) Fit in your freezer
b) Fit in your refrigerator

Close to the end of the thawing time you can remove the giblets (heart, liver, gizzard, and neck) from the chest cavity to either dispose of - or cook and add to giblet gravy!

Note: You will need to make sure you have a non-reactive container or food grade clean bucket large enough to hold the turkey/poultry and brine solution to cover meat completely.

Time:  Allow 8.5 hours for soaking and prep. Time needed to cool the brine solution prior to adding ice will vary. Yes, this means I have no clue because I have not done this type of brining before. I did not boil the solution for the pork chops...

Ingredients

Fresh or thoroughly thawed turkey*
1 Gallon water (must cover meat)
1.5c sea/Kosher salt
.5c sugar
1T whole black peppercorns
1T whole allspice
8c Ice

Prep:

Combine water, salt, sugar, peppercorns and allspice in large stockpot. Stir to dissolve salt and sugar while heating to a boil over fairly high heat.

Remove from heat and cool the brine solution completely.

Add ice to solution along with turkey, place in the refrigerator and allow to soak 8 hours. Make sure ALL of the meat is under water. Weigh it down if you must.

Makes 1½ gallons (after adding the ice) of brine.

Once you are done soaking/brining the meat – remove it from brine solution, rinse inside and out. Prepare to cook however you wish.

Dispose of brine solution.

For me – this takes me to my smoking adventure.

Puff puff give...

Puff puff give...







 

Brining Pork Chops - or - Taking a Salt Bath

So, for years I made DrY pork chops. I was NOT proud of my ability in cooking them, AT ALL. This weekend I got a wild hair and decided to thaw some pork chops I had frozen and cook them up. Sunday morning I suddenly though – why don’t I brine them and smoke them on the smoker. The upside of smoking pork chops (in my limited experience) is it lends magnificent flavor to the meat. The downside is it dries a dry meat further.

Enter “BRINING” as a tool towards moist, juicy meats.

Brining any meat apparently adds a significant amount of moister/water before the meat is cooked. This gives us a juicier and tenderer end-product. Basically it takes LONGER to cook the water/juices out when there is more water in the meat. Brining adds that water.

Now, as far as it working on “any” meat – I do not know. I have only tried it on pork chops. However, I am feeling rather “special” right now – after my “Porking” success and have decided I WILL brine a small turkey and SMOKE it for Thanksgiving. A nice little treat since I am spending the bulk of the holiday alone again this year. More on that later!

In my reading, the basic brine solution is 1 cup of regular table salt to 1 gallon of water (=1 Tb per 1 cup of water). This is not an overly salt-laden solution so it will be harder to “over-brine” with it. Over brining (adding too much salt to the meat) cannot be undone. The solutions should be salty to taste but not thick. If you use kosher/coarse or sea salt, you will want to go with 1.5 cups per gallon water. The weight by volume is less.

I suggest, for your first try at brining, err on the side of caution and go with less time. Under-brining will not hurt anything. I cannot emphasize enough that over brining (due to longer soaking time or higher salt content) will ruin the meat. There is no way to undo the damage.

• Pork Chops (about 1 to 1 1/2 inches thick) - 12 to 24 hours
• Whole Pork Tenderloin - 12 hours
• Whole Pork Loin - 2 days

Brining times are not only determined by the weight and thickness of meat but also by the grain of the meat. Pork tenderloin takes less time to brine by weight than do pork chops because the long running grain pulls the brine into the meat.

Now, there are many seasoning options to add to the brine solution. A sweetener being a good idea. Sugar (white/brown), molasses, corn syrup, maple syrup, or honey. A good rule of thumb is to add a ½ cup of sweetener per gallon of brine solution.

• When preparing to brine, make sure you pick a container that can handle the meat size and the liquid.
• Make sure you submerge the meat completely. The brining solution only needs to just cover the meat.
• You must refrigerate the meat during brining – OR – pack ice/ice-packs around the meat in a cooler.

Other seasonings can be added from any recipe or for any taste YOU desire. Herbs, peppers, spices garlic and onions will add flavor to pork. Try not to overpower the flavor of the pork. This will take a little practice. Garlic and onions should be minced or chopped to expose the maximum amount of surface area to the brine solution.

***Note: I went with ¼ salt and a ¼ c sugar to 4 cups water, but I will try to go with the 1 Tb salt and 1/2Tb sugar per cup water option next time.

Parmesan-Crusted Pork Chops

This is the first time, in my cooking "career", that I made pork chops which I felt were worth eating.  Yes, I have cooked pork chops many times, but they were merely edible. They made a good T.....  Ok, never mind.

I highly suggest you think ahead on this one and brine the pork chops 12-24 hours. I had never made a decent moist pork chop until I brined mine for a paltry 6 hours and it made a HUGE difference in how moist/dry the chops turned out. I cannot imagine what 12 hours in brine would have produced! These pork chops were moist, fairly tender and very tasty using the brine method and the below recipe. I will post the brine recipe as well.
Note: I used 1” thick cut bone-out pork chops and had to add to the cooking time.

Ingredients

• 2 large eggs

• 1 cup dried Italian-style bread crumbs (can be regular bread crumbs)

• 3/4 cups freshly grated Parmesan (I used shaky cheese)

• 4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 ounces)

• Salt and freshly ground black pepper

• 6 tablespoons olive oil (or you can use bacon drippings)

• Lemon wedges, for serving

Directions (assuming not brining or after brining is complete)

Preheat 3 tablespoons of oil in a very large skillet over medium heat.

Whisk the eggs and pour into a pie or soup plate. (These plates have higher sides than regular plates to keep contents inside, but a flat bottom unlike a bowl so meat sits flat on contents to aid in complete coating).

Pour the bread crumbs in another pie or soup plate.

Sprinkle the cheese in a third pie or soup plate.

Sprinkle both sides of the pork chops with salt and pepper (to your liking).

Coat the chops completely with the cheese, patting to adhere. If the cheese coating is too thick, it will keep the egg from sticking in the below next step. This part isn’t that big a deal and you will settle into what works best for you on this issue.

Dip the chops into the eggs.

Coat chops completely with the bread crumbs, patting to adhere.

Add pork chops in skillet, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. You may wish to cut into a chop to make sure it is cooked to your liking – especially if you do not have a meat thermometer.

Transfer the chops to plates and serve with lemon wedges.

Note: Lemon wedges add tangy flavor without adding salt after the fact.

I actually used 6 each 1" chops and had plenty of egg left over.  Feel free to add chops to this recipe and still not be required to crack another egg.

What the ?????? What You Lye'n 'Bout Willis?

When I make it out to the Sunrise Supermarket in Knoxville, I typically find plenty of oddities to giggle at, ogle over, be confused in, and sometimes grossed out by.  This most recent trip did not disappoint.

Lye Water? Do we get to skip the soap all together?
Corrosive?
Get rid of your enemies this way?
Clean your pipes, for real?

FYI, it is used for curing many types of food including but not limited to Century Eggs, Lutefisk (Lyefish), Green olives and etc.

I am not going to try this one...  Just Say'n

What the ???????? Just Dew It!

So on my trip to the Sunrise Asian Market in Knoxville I found this treat!

Almond Dew?  As opposed to Almond Rain?  Almond Mud?  Almond Paste?

From what I can tell it is to Almonds what Rose Water is to Roses.  Not as strong as an Almond Extract but a lighter version that could be used in cocktails, dessert creams and etc.

 

To Microwave or Not To Microwave; That is the Question. -OR- They Sure Don't Make Them Like That Anymore!

So as I got about my life cleaning out the clutter that is my past 24 adult years, I got rid of my microwave.  The microwave is a Panasonic Dimension 4, similar to the one pictured below, from 1986.

Not a photo of mine - I googled this image!

My army boss in Germany (so to speak) was MSG McCall, a black man from Virginia a little younger than my Dad and as trusted, told me all the good things about a microwave: Speed of heating, savings on electricity, ease of use.  So, my then husband and I took off down to the Military PX (AAFES) and purchased the MAC DADDY MUTHA of microwaves...  The Panasonic Dimension 4 convection oven/microwave. Stainless lit interior, dual voltage (110-220), powered carousel and a black enameled oven rack!  I had never used a microwave. Did not grow up with one!

Let me just say - you really can burn things with a microwave when you are new to the concept of nuking your food!  Think charcoal chicken breasts.  I never did learn to properly COOK food in a microwave because I never found I liked the texture or taste of food COOKED in a microwave. I did use it to heat up leftovers, melt chocolate and butter, boil water and etc. I never really cared for the convection oven experience. Mainly because I used it so infrequently that the heating elements would stink up the kitchen when burning off dust.

Flash forward to 2011 and the nuker still works. This microwave has never had a service call. Never let me down. Moved from Germany (and 220 electric) back to America (110) and from PA to MD to PA to TN to PA to TN and TN and TN. The only thing I ever did to it was a one-time lamp replacement.  It kept the time in the kitchen, worked as my timer, heated my food and took up approximately 3 cubic feet of space.  Yes, I suck at estimating space, but this is a big microwave.

Now I have a new life in an old house. I hate cleaning but have turned anal about it anyway. I have been purging items out the door as I run across that which is cluttering my life.  A cluttered life is a stressful life (good topic for another time).

My lovely daughter, who was born 6 or so months after we purchased that dinosaur 25 years ago, wants the microwave. It is now stored away until she and her Fiance can make a trip down to TN or I make a trip up to see them.

I am convenience free.

So, during the first 3+- weeks of being microwave free, here is the list of things I missed about that hunk of metal hogging up counter-space:

• The timer.  I used it because it was so quick and easy to set. 
•     Solution: Use the one on the oven. Duh...
• The clock.  It always kept perfect time (unlike my car clock that runs fast at a perpetual rate).
•     Solution: Who cares about time (or just use cell phone clock).
• Melting butter.  I make a lot of foods that require melted butter.
•     Solution: Put the butter in a pyrex measuring cup and either sit it next to the hot eye on the stove or in the grill - depending on which one I am cooking with when I need melted butter.
• Heating water. I used it to boil water quickly for soups, teas and etc.
•     Solution:  Uh, use the tea pot on top of the stove and get over it.
• Heating up leftovers. Self explainatory.
•     Solution: Either heat them in a pot or in the oven. Pot on top of the stove is fastest way.

Done.

I am not missing this hunk of counter-hogging metal.  My daughter will be excited to have it.  I hope none of us glow from leaking radiation.

Life is good and getting simpler.

In Defense of Food

I actually recommend this book by Michael Pollan. It is not often I recommend books, so listen up.

Quotes from Mr. Pollan's book that you should consider:

"Eat food. Not too much. Mostly plants." He doesn't say go vegan. He is reasonable.


"Don't eat anything your great-grandmother wouldn't recognize as food." Meaning, back in the day, there were not a lot of fancy "non-food" food ingredients.


"Don't eat anything incapable of rotting." Hummmm, just agree'n.


"The shared meal elevates eating from a mechanical process of fueling the body to a ritual of family and community, from the mere animal biology to an act of culture." This is a time to celebrate the food and time together. To rejoice in the bounty and the camaraderie.


"So that's us: processed corn, walking." I love corn, but, not in EVERYTHING!

No-Knead Bread

OK, let me just note that to say I am deficient in the area of baking would be a huge understatement. 

First of all, I am lazy.  Too lazy to beat, pound, and fold dough.  Too lazy to measure so precisely as to think one is administering life saving medication. Too lazy to worry with setting up, cleaning, using and cleaning again my Kitchenaid. Not happening anytime soon really. 

Second of all, I feed on a "craving" schedule.  This means if I want bread now - it is not likely I can wait for several hours to eat fresh homemade bread (or cookies, or cake, or meats, or, or, or). I have lost all ability to be patient in life. Gone. I only make "plan ahead" items to share.

Now, with all that being said - I STILL LOVE BREAD.  The only reason I do not eat more of it is most store-bought bread is stale before you get it.  We here in this area missed out on the great bakery-store concept that the Europeans (and even Mexicans) figured out years ago. No corner deli, cafe or bakeries around here that I see.  There are a few restaurants that bring GOOD fresh bread to the table and I do like it - A LOT. Problem is, I will stuff my chubby cheeks with the bread and butter to the point of not eating anything else that I ordered.  Actually, I almost always end up with a doggie-bag that I forget in the car and end up literally giving to the dogs (or running from the car, holding the bag out from me as to try to leave the vapor-stank-trail behing me and behind my nose, to the trash. Then airing out said car).

So, back on point - I found a recipe.  Actually, my daughter found the recipe.  No-Knead Bread.  Woot! Yes!  Say it isn't so?  Lazy girl yeast bread making?  Yes, YEs, YES!  Daughter made this bread last year while visiting me. It was pretty darn good - not to mention oh-so-easy.  However, my laziness level was so high, I could not even be bothered to make the bread until this week.  Sad...

This rustic loaf is crusty on the outside and savory goodness on the inside.  The style of baking I am about to outline allows for rather large holes in the bread. A course bread. It is absolutely perfect for slathering on room temp European or Amish butters and dipping into heavier soups and stews OR simply dipping in whatever decorated Olive Oil you feel the need to sop up!

The initial recipe was developed by Sullivan Street Bakery and has been passed around and around and around the blog-o-sphere for a couple of years now. My daughter posted it in her notes and I am now writing about it and my experience with it.

Note, THIS recipe is good for WHITE all-purpose flour or bread flour in general.  As I found out this week - WHOLE-WHEAT flour is another story. A different set of steps to produce a tasty end-product. Rye, same thing.  There ARE flavor variations on this "No-Knead" theme, so be patient (LOLOLOL, good luck) and I will get some more posted as I make them.


In the Dutch Oven!

No-Knead Bread
 3 c. bread or all-purpose flour
1/4 tsp. instant yeast
1 tsp. table salt
1 1/2 c. warm water
Spatula
Large mixing bowl
Have a fully oven-proof pot with a lid (dutch oven is what I think is best - enameled or a well seasoned cast-iron one). No plastic parts as you will be baking at 450f degrees. Pyrex and metal pots are acceptable as well. But, as you can see, I do have a preference.

Shower caps for your food
If you can still find them.

In a large mixing bowl mix the dry ingredients together. Some people sift the flour, some do not. I tend to sift so that I can sift them into the flour to make sure it is all evenly distributed before adding liquid.  Add the water and mix just until all dry ingredients are incorporated.  Take special care of the bottom of the bowl as the dry ingredients tend to stay there.   Cover the bowl tightly with Saran wrap or a lid. I use plastic bonnets that you can purchase in the same store sections as plastic wrap.  Let the dough sit, undisturbed, in a warm place for 12-20 hours*.  (NOTE:  I did not touch mine for 24 hours due to my work schedule.) The warmth helps the yeast do its thing and bring on the rising!  How do you like that for a scientific explanation! So, when we say leave it undisturbed, it means do not bother the dough for 12 - 20 hours.  There are reports of people moving on to the next step at 8 hours, but I suggest you go by the recipe your first time out (to get your baseline to start from and judge by) and then start playing with it to suit your environment, flour characteristics and etc.

When you are ready for the next step, grab you a spatula and wax paper.  Trust me on this!  Unless you like getting dough in your nails, DO WHAT I AM PREACHING NOW! Place a nice size sheet of wax-paper down on your counter, cutting board, dough board or what-have-you. Dust a generous helping of flour onto it.  Uncover your dough, wet the spatula (re-wet often), tip up the bowl over the floured wax-paper and use the spatula to pry the dough away from the bowl and down onto the wax-paper. Lift up one corner of the paper at a time and pry dough away from it, using the damp spatula, folding dough over on itself. I actually dusted the top of the dough with flour, but that is up to you. You do this like 4 times. You might need to dust a little more flour over the wax-paper.  I did it about 8 times because I am a rebel without a cause!

Then I totally break with the instructions temporarily.  I pick up the wax-paper with the dough in it and place it back down inside that same dirty mixing bowl. I know - don't say it, "pig, nasty, nut-bag".  I told you all I am lazy...  I recovered the dough with the plastic cover per the recipe and let it rise 2 more hours.  At 1.5 hours in (30 minutes before second rise is done), start preheating your oven and Dutch-Oven to 450f degrees.  You want to heat for 30 solid minutes.

At 30 minutes of heating (assuming your oven works better than mine and is now actually AT 450f degrees, dump the dough into the Dutch-Oven, shake the Dutch-Oven around a little to spread/smooth out the dough, cover with its lid and place back in the oven. Let bake 30 minutes, then remove lid and bake an additional 15-20 minutes.  Keep an eye on the dough to make sure you do not burn the surface. Remove the Pot from the oven, dump the bread out on a cooling rack.  You might have to use a utensil to loosen the bread from the pot bottom.

Grab your best bud, a bread knife and room temp butter and have a friggen party y'all!

Thoughts:

• I poured a little olive oil (very little) in the bottom of the hot pot before dumping dough in.  My thinking here is it will help keep it from sticking.
• I brushed olive oil onto the bread surface after taking the lid off the Dutch-Oven to brown the bread. This gives it a nice color.
• I only baked uncovered for 10 minutes because the bread was golden brown and I was happy with it.
• There is a school of thought in placing the dough, after it has done both risings, into the refrigerator for up to 8 days to further develop the flavor. You can also double the batch and keep one half of the dough in the refrigerator so that you can eat on the first loaf then bake the second loaf.
• The Dutch-Oven method allows for a small level of self steaming of the bread.
• Whole-wheat takes more liquids and oils than does regular flour. I will post the Whole-wheat recipe later.
• Place the pot closer to the top coils of the oven than the bottom. This should keep the bottom of the bread from crisping then burning/sticking to pot.
• To reheat bread, wrap in aluminum foil in heat in the oven at 350f degrees.  Daughter states it is a moist bread and the crust will soften. If you do not like this, crisp it in the oven at 350f degrees.

What The ??????: Bear Essentials?

Shall we?

So does this mean we will endure drinking an unpleasant drink?  Just ask'n...

What The ??????: Platonic Philosophy in Bag Form?

Cell Phone photo-mania on a roll!

Is it Jewish, Christian, Buddhist or Muslim? What target audience are we going for?

Legendary Southern Foods; Stack Cake Part II

While I was researching this dessert a little, I found the following recipe, modified it just a tad and went to town. While people liked it, I am not a fan of molasses or ginger so this was not my favorite version. It is rich, but not as rich as my family's recipe. If you like a stronger spicier flavor, this one is for you. I also have my grandparents' recipe sans the molasses.

Dried Apple Stack Cake with Molasses and Ginger

Cooked Dried Apples*
1 pound dried apples
1 cup brown sugar
1/2 to 1 cup regular sugar
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1 teaspoon allspice

Put 1 pound dried apples in heavy pan and cover with cold water. 
You may need to add water several times to keep apples from sticking to pan. 
Cook on low to medium heat until soft enough to mash. (Honestly, if you cook it long enough, there is no need to mash). The water will soak in and evaporate as the apples are cooked. You can figure on cooking the apples to the point they are of the consistence of apple-butter. You really cannot over cook the apples. JUST DON'T BURN THEM as that would taint the whole mixture and you would have to start over! If they get a little dryer than you think proper, add a little water. If they are runnier than you expect, just cook a little longer without a lid covering the pot!

While still hot, mash apples (if needed) and add brown sugar, white sugar, cinnamon, cloves, and allspice. (you can vary the sugar if you wish - according to the type and sweetness of the apples used. I prefer a tart apple)

*If dried apples are not available (and you do not want to dry them), cook several pounds cooking apples with a little water. Add spices and sugars as listed above, and cook until mixture is very thick. I think either way the apples will take on a brown color like apple butter. You can also purchase apple butter to spread between the layers and it will be good, but not as good as the long route.

1/2 cup shortening
1/2 cup sugar
1 egg, well beaten
1/3 cup molasses
1/2 cup buttermilk
3 1/2 cups flour
1/2 teaspoon soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ginger
1 teaspoon vanilla
Cooked dried apples*

You really should have a few wire racks to cool the cake layers on.

You will need at least 2 cake pans of the same size, but if you have 3 or 4, this process will go much faster. I coat the pans in crisco and then coat that in flour. I also cut out wax paper discs to place in the bottom of the pan to make good and sure the cakes will come out without breaking. BUT, honestly, if they do break apart, just use them in the center of the cake as no one will know the difference. If the cakes seem a bit dry - do not fret as the apple mixture will infuse them with moisture - which is the plan.

Preheat oven to 350 degrees. 
Cream shortening and sugar; add beaten egg, molasses, buttermilk, and mix well. Set aside.

Sift flour, soda, salt, and ginger into a big mixing bowl. Make hole in center of dry ingredients and pour in creamed mix, stirring until well blended. Add vanilla, stir well.

The dough can be rolled out and cut like a pie-crust, but I think that is probably the long way. I part the dough into 6 equal sections. I knead each section separately with a little flour. Roll each section out to maybe 6' diameter on a floured surface. I then place the dough in the center of a cake pan and push it evenly out to the edge of the pan.

Bake between 10-12 minutes. Please pay attention as you do not want to burn. Lightly brown is the best way to judge doneness. 

Remove from oven and dump each layer out on a cooling rack and let cool while you are preparing the next layers to bake.

Once the apples are done, place a solid layer of cake on a plate, spread apple mixture to the edges of that layer, and repeat. Make sure you judge well the amount of apples you have to go between the layers. Leave a little to spread on top of the cake - as this is proper and gives moisture to that layer. Use the best cake layer for the top - so it is beautiful!

Obviously you can double this recipe to make a taller cake!

Refrigerate 24 or more hours. Serve by cutting into thin slices. It is somewhat rich.

Get that milk out!!!

Variation: I have never done this and have not seen it done, but apparently in Kentucky, it is proper to make meringue, spread on the outside of the cake and brown it.

Dried Apple Stack Cake. An Appalachian traditional dessert. Not overly sweet but very heavy and moist (if done right). There are cheater methods to making this - but they are NOT as good as the real thing. This puppy weighs 9 pounds. Has 11 layers of cake. My record is 12 layers.

Dried Apple Stack Cake Layers... Not perfect, but oh so good!

Legendary Southern Foods; Dried Apple Stack Cake

This is the recipe that my Grandparents used.  I will post another recipe that is better known in Kentucky.

Let me start by saying, this is not as hard as it seems at first glance AND it is very much worth it. Just get your ingredients ready so the process goes off without an impromptu trip to the store or so that you can substitute accordingly. I spoke with my mother, if you wish to make this cake using self-rising flour, just leave out the salt, baking powder and baking soda. It will be easier on you! I do not know that the flavor would change. I guess I had better test that out for giggles (and for another yummy cake).

This is an Appalachian old time staple dessert. My GrandPa Garrett made stack cakes and I LOVED them. He was known for his stack cake. I can only assume that my GreatGrandMother Garrett taught him as he is no longer around for me to ask such questions to. I miss his stack cake - but more importantly - I miss him. At any rate, I have searched and searched for the closest taste to what I remember his cakes being like. My GrandMa Taylor also made this cake. This is the recipe she used. It is unfortunate that I do not remember her making the cake.

If you do not have brown sugar for the apples, substitute white sugar. When this cake was made by our GrandParents and Great GrandParents and etc, they did not always have all things on hand since a quick Krogers trip was not an option. If you want, change the spices in the apples to reflect your individual taste, just make sure you love it!

This cake can be made about as tall as your cake container will handle! My record is 12 layers of cake. The 'cake' is actually a dough, not a batter. 

The layers are thin so 12 cake layers is not as high as you might think.

Also, if you are using dried apples, DO start the soaking and cooking of those well before you think about making the cake portion. To properly cook dried apples, it takes a few hours. You can even make the apples the day before to break this process up a little.

Make sure you serve this cake no earlier than 24 hours after making - i.e. make it ahead of time people! I also store this cake in either a cold room or a refrigerator.

Serve this cake with milk to drink!

Dried Apple Stack Cake from GrandMa Taylor's Recipe

Cooked Dried Apples*
1 pound dried apples
1 cup brown sugar
1 cup regular sugar
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon allspice (you can also skip these spices and just use 2 teaspoons apple pie spice)

Put 1 pound dried apples in heavy pan and cover with cold water. 
You may need to add water several times to keep apples from sticking to pan. 
Cook on low to medium heat until soft enough to mash. (Honestly, if you cook it long enough, there is no need to mash). The water will soak in and evaporate as the apples are cooked. You can figure on cooking the apples to the point they are of the consistence of apple-butter. You really cannot over cook the apples. JUST DON'T BURN THEM as that would taint the whole mixture and you would have to start over! If they get a little dryer than you think proper, add a little water. If they are runnier than you expect, just cook a little longer without a lid covering the pot!

While still hot, mash apples (if needed) and add brown sugar, white sugar, cinnamon, cloves, and allspice (or apple pie spice)

*If dried apples are not available (and you do not want to dry them), cook several pounds cooking apples with a little water. Add spices and sugars as listed above, and cook until mixture is very thick. I think either way the apples will take on a brown color like apple butter. You can also purchase apple butter to spread between the layers and it will be good, but not as good as the long route.

2 cups Sugar
2 eggs
1 teaspoon baking soda
3 teaspoons baking powder
3/4 salt
6 cups all purpose flour
1 teaspoon vanilla
1 cup shortening
1/2 cup buttermilk

Cooked dried apples*

You really should have a few wire racks to cool the cake layers on.

You will need at least 2 cake pans of the same size, but if you have 3 or 4, this process will go much faster. I coat the pans in crisco and then coat that in flour. I also cut out wax paper discs to place in the bottom of the pan to make good and sure the cakes will come out without breaking. BUT, honestly, if they do break apart, just use them in the center of the cake as no one will know the difference. If the cakes seem a bit dry - do not fret as the apple mixture will infuse them with moisture - which is the plan.

Preheat oven to 350 - 450f degrees. GrandMa Taylor had a wood stove so you sort of had to guess the temperature!.

Cream shortening and sugar; add beaten eggs, buttermilk, and mix well. Set aside.

Sift flour, soda, salt, into a big mixing bowl. Make hole in center of dry ingredients and pour in creamed mix, stirring until well blended. Add vanilla, stir well.

The dough can be rolled out and cut like a pie-crust, but I think that is probably the long way. I part the dough into 6 or 7 equal sections. I knead each section separately with a little flour. Roll each section out to maybe 6' diameter on a floured surface. I then place the dough in the center of a cake pan and push it evenly out to the edge of the pan using your fingers.

Bake between 10-12 minutes. Please pay attention as you do not want to burn. Lightly brown is the best way to judge doneness. 

Remove from oven and dump each layer out on a cooling rack and let cool while you are preparing the next layers to bake.

Once the apples are done, place a solid layer of cake on a plate, spread apple mixture to the edges of that layer, and repeat. Make sure you judge well the amount of apples you have to go between the layers. Leave a little to spread on top of the cake - as this is proper and gives moisture to that layer. Use the best cake layer for the top - so it is beautiful!

Obviously you can double this recipe to make a taller cake!

Refrigerate 24 or more hours. Serve by cutting into thin slices. It is somewhat rich.

Get that milk out!!!