How To make Parmesan Bread (Eating Well)
2 Active dry yeast; (4-1/2
-tsp) 1 1/4 c Lukewarm water
2/3 c Nonfat dry milk
1 c Grated parmesan cheese;
-(plus 1tbsp.) 1 lg Egg; lightly beaten
1 tb Olive oil
2 ts Sugar
1 1/2 ts Salt
1/2 ts Ground red cayenne pepper
3 3/4 c All-purpose flour; (3 3/4
-to 4)
for glazing bread:
1 Egg white; lightly beaten
Recipe by: Maggie Workman <MWORKMAN@VM.CC.PURDUE.EDU> In a large bowl, dissolve yeast in water. Stir in nonfat dry milk, 1 cup cheese, whole egg, oil, sugar, salt, ground red pepper and 3 cups
of the flour. Beat well with a wooden spoon. Gradually stir in enough of the remaining flour until the dough pulls away from the side of the bowl. Turn onto a lightly floured work surface and knead for 5 minutes, adding additional flour as necessary, until the dough is smooth and elastic and only slightly sticky. (Alternatively, the dough can be mixed and kneaded in a stand up electric mixer fitted with a dough hook.) Place the dough in a lightly oiled bowl, turn to coat, and cover with plastic wrap. Let rise in a warm place until doubled in volume, about 1-1/2 hours. Punch down the dough and turn it out onto a floured work surface; divide it in half and shape each half into a ball. Place balls on an oiled baking sheet, cover loosely with plastic wrap and let rise until doubled, 30 to 40 minutes.
Meanwhile, preheat oven to 350 degrees F. Brush the risen loaves with beaten egg white. With a sharp knife, make three 1/2 inch deep slashes in each loaf. Sprinkle loaves with the remaining 1 tablespoon cheese. Bake for 25 to 35 minutes, or until the loaves sound hollow when tapped on the bottom. Cool on a wire rack. Makes two 6-inch loaves, 8 slices each. 170 calories per slice; 8 g protein, 3 g fat, 27 g carbohydrate,
147 mg sodium, 19 mg cholesterol
Source: the May/June 1995 Eating Well Magazine. -----
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Team Medium Rare or Well Done? #shorts
Are you team Medium Rare or Well Done? ????
A raging debate more controversial than ones political beliefs, that I’m sure will continue in the comment section. Here is my perspective:
People should enjoy what they like and should not be judged for it. However, I do believe that objectively, certain cuts are optimized at different temperatures based on 3 variables: tenderness, juiciness, and flavor. Here are some examples:
Filet mignon: extremely lean and tender meaning it will quickly deteriorate and dry out if over cooked. For that reason a low temperature between 120-130F (rare) is often preferred. Cook a filet to 165F (well done) and the result will be extremely dry.
Brisket: filled with collagen and extremely tough, only becoming tender and juicy at high temps. Taking it up to a high internal temp between 200-210F (well done) is preferred. Cook a brisket to medium rare, and the result will be inedibly chewy.
As such, internal temps are highly dependent on the cut of beef itself!
Another critical piece of information is that some cultures commonly consume cuts that are optimized at lower temps while others primarily eat cuts that are high in collagen and require “well done”. I think this contributes to such strong and often conflicting opinions of the best way to cook beef.
With that said, I highly encourage you to continue experimenting and finding your own preference.
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