https://cookingwiki.com/w/api.php?action=feedcontributions&feedformat=atom&user=CookingAdmin 2026-05-08T13:36:54Z User contributions MediaWiki 1.38.6 https://cookingwiki.com/w/index.php?title=Lowell%27s_Soft_Burger_Buns_(Egg-Free_and_Dairy-Free)&diff=64 2024-02-19T19:52:29Z

<p>CookingAdmin: </p> <hr /> <div>[[File:Soft Burger Buns.png|thumb|Better than the store]]<br /> <br /> This recipe is my attempt to make perfectly soft burger buns similar to what you can buy in the store except without the weird chemicals. Instead of using egg and milk to make the buns soft, they use a combination of olive oil, sugar, and extra gluten flour.<br /> <br /> ==Ingredients==<br /> <br /> * 350g of very hot but not boiling water <br /> * 2 tablespoons of olive oil<br /> * 553g of King Arthur bread flour<br /> * 2 teaspoons of table salt (not kosher)<br /> * 3 tablespoons of sugar<br /> * 3 tablespoons of gluten flour (this could be omitted but the result won't be as good)<br /> * 1 tablespoon active dry yeast<br /> <br /> ==Technique==<br /> <br /> # Add the ingredients to your bread machine pan in the order listed. (Note: you could use a stand mixer or your hands to mix and knead this, and allow to rise for an hour before proceeding with step 3)<br /> # Select the dough recipe (#11 on my Zojirushi machine)<br /> # When the dough is done, separate into ~20 balls around 50g each. Stretch the dough into a firm circle and roll around in your hands until you have a nice tight ball.<br /> # Put all 20 of the balls on a half sheet pan an inch or two apart (they fit in 5 rows of 4 for me). Press the balls down slightly until they are more of a disc shape. It's very helpful to use parchment paper underneath.<br /> # Preheat your oven to 375 degrees.<br /> # Cover the sheet pan with another sheet pan, or with cling wrap, and let them rise for 45 minutes to an hour depending on the temperature in your kitchen. Tip: Use a large heating pad under the pan to get really consistent and superior results.<br /> # Bake the buns for ~15 minutes depending on your oven, rotating halfway through until you have a nice brown on the top. My oven is terrible so I do 385 degrees for 18 minutes.<br /> # Pull the buns off and onto a wire rack to cool. <br /> # Once fully cool, put the buns into a ziplock bag so they don't go stale, but also because they will soften up after a few hours in a plastic bag - by the next day they'll be the same as store buns. They will last for 4-5 days, although they won't actually last that long.<br /> <br /> &lt;gallery&gt;<br /> File:Shaped Burger Bun Dough.jpg|Shaped dough ready to rise<br /> File:Dough with heating pad.jpg|Heating pad under the pan<br /> File:Burger Buns Going Into the Oven.jpg|The tray of burger buns going into the oven after rising<br /> File:Burger Buns on the Pan.jpg|Burger buns on the pan right after coming out of the oven<br /> &lt;/gallery&gt;</div>

CookingAdmin https://cookingwiki.com/w/index.php?title=File:Burger_Buns_Going_Into_the_Oven.jpg&diff=63 2024-02-19T19:49:07Z

<p>CookingAdmin: Uploaded own work with UploadWizard</p> <hr /> <div>=={{int:filedesc}}==<br /> {{Information<br /> |description={{en|1=The tray of burger buns going into the oven after rising}}<br /> |date=2024-01-15 11:12:53<br /> |source={{own}}<br /> |author=[[User:CookingAdmin|CookingAdmin]]<br /> |permission=<br /> |other versions=<br /> }}<br /> {{Location|26.255094|-81.752097|heading:43.43916705662143}}<br /> <br /> =={{int:license-header}}==<br /> {{self|cc-by-sa-4.0}}<br /> <br /> [[Category:Cooking]]</div>

CookingAdmin https://cookingwiki.com/w/index.php?title=File:Burger_Buns_on_the_Pan.jpg&diff=62 2024-02-19T19:49:06Z

<p>CookingAdmin: Uploaded own work with UploadWizard</p> <hr /> <div>=={{int:filedesc}}==<br /> {{Information<br /> |description={{en|1=Burger buns on the pan right after coming out of the oven}}<br /> |date=2024-01-01 12:41:33<br /> |source={{own}}<br /> |author=[[User:CookingAdmin|CookingAdmin]]<br /> |permission=<br /> |other versions=<br /> }}<br /> {{Location|26.255094|-81.752106|heading:105.26140602582497}}<br /> <br /> =={{int:license-header}}==<br /> {{self|cc-by-sa-4.0}}<br /> <br /> [[Category:Cooking]]</div>

CookingAdmin https://cookingwiki.com/w/index.php?title=MediaWiki:Common.js&diff=61 2024-02-06T17:32:24Z

<p>CookingAdmin: Created page with &quot;/* Any JavaScript here will be loaded for all users on every page load. */ $(document).ready(function() { if (mw.config.get(&#039;wgUserName&#039;) === null) { $(&#039;a.new&#039;).each(function() { var text = $(this).text(); $(this).replaceWith(text); }); } });&quot;</p> <hr /> <div>/* Any JavaScript here will be loaded for all users on every page load. */<br /> $(document).ready(function() {<br /> if (mw.config.get('wgUserName') === null) {<br /> $('a.new').each(function() {<br /> var text = $(this).text();<br /> $(this).replaceWith(text);<br /> });<br /> }<br /> });</div>

CookingAdmin https://cookingwiki.com/w/index.php?title=Lowell%27s_Lebanese_Pita_Recipe&diff=60 2024-02-06T16:42:52Z

<p>CookingAdmin: </p> <hr /> <div>[[File:Lebanese Pita in a towel.png|thumb|Completed pita resting in a towel]]<br /> <br /> This recipe is my attempt to create authentic Lebanese style pita (these are very thin and designed to be used to wrap around food) but you can also use the same recipe for Greek style pita pockets, you'll just need to roll the dough thicker.<br /> <br /> Note: this recipe uses a Zojirushi bread machine to mix and knead the dough, but you could use a stand mixer or your hands to knead it and let the dough rest for an hour before moving on to step 3.<br /> <br /> ==Ingredients==<br /> <br /> * 350g of hot but not boiling water<br /> * 553g King Arthur [[bread flour]]<br /> * 2 teaspoons table [[salt]] (not kosher)<br /> * 3 tablespoons [[sugar]]<br /> * 1 tablespoon gluten flour (unsure if this is required, but that’s what I went with)<br /> * 1 tablespoon [[active dry yeast]]<br /> <br /> ==Instructions==<br /> [[File:Lebanese Pita Dough Partially Rolled.png|thumb|Pita dough partially rolled out]]<br /> # Put the ingredients into the bread machine in the order listed - make sure the yeast does not touch the water (important)<br /> # Put the pan into the bread machine and select Option 11 (or the dough cycle for your machine)<br /> # When the dough is finished, split it up into ~15 equal balls (this is roughly 65g per ball for me). You might have to tweak the count depending on how thick/big you want them. Don’t go too wide though because they get unwieldy. <br /> # Form the balls as tight as possible, and set them all on a tray to rest for 15 minutes, covered with a towel (I just use parchment instead of a tray). This allows the gluten to settle so you can roll them out. <br /> # Use plenty of flour on your rolling surface! <br /> # After resting, roll out a couple of the balls into circles about 6 inches or so. Make sure to flip often so it doesn’t stick, and reflour whenever needed. Set those aside to rest for a few more minutes while you roll out some more balls to 6” and set those aside. <br /> # Go back to the original 6” rolled pitas and roll them out until they are maybe 2-3mm thick for Lebanese style pita- on my rolling surface there’s a circular pattern and a logo and I can just *barely* make out the pattern and logo when they are rolled thin enough. For greek pita, you want them to be a little thicker, maybe almost an 8th of an inch thick. It’ll take some practice to get the feel of it. <br /> # Set aside the rolled pitas on some parchment or wax paper, cover them with a towel, and then finish rolling the rest. I like to use an assembly line where I always have some resting half rolled while I’m rolling more, but it depends on your workspace. <br /> # Put a pan over medium high to high heat and let it get hot - I use a cheap wok but a really flat pan or even a griddle would work if it can get hot enough. Don’t grease it. <br /> # To cook the pitas, starting with the ones that have rested the longest, you’ll put them down, wait about 20-30 seconds until you start seeing a lot of bubbles forming and the bottom side is starting to get a little bit browned. Flip the pita, and hold a big spatula very gently on the top to trap the steam inside (this step is way more important than it seems). Over about a minute, the pita should fill up with air and turn into a ball. Flip it over right away, and then flip it around to let it cook on the various sides and get some nice browning. The whole process should take roughly 2 minutes per pita, maybe 2.5 minutes for greek pita since they are thicker. <br /> # IMPORTANT: Once the pita is finished, put it on top of a double or triple layer towel and then cover with another towel, or multiple towels. The pita need to steam and cool down to turn into the nice soft pita that you are expecting. Stack the next pitas directly on top of the rest and keep it covered. <br /> # Once they are fully and completely cooled down, keep them in a large ziplock bag (I use the 2 gallon style). They will *very* quickly go stale if left out in the air, so make sure to close that bag after you grab one.<br /> <br /> <br /> &lt;youtube width=&quot;300&quot; height=&quot;500&quot;&gt;Uzoh1tkIGjc&lt;/youtube&gt;</div>

CookingAdmin https://cookingwiki.com/w/index.php?title=Lowell%27s_Lebanese_Pita_Recipe&diff=59 2024-02-05T23:27:25Z

<p>CookingAdmin: </p> <hr /> <div>[[File:Lebanese Pita in a towel.png|thumb|Completed pita resting in a towel]]<br /> <br /> This recipe is my attempt to create authentic Lebanese style pita (these are very thin and designed to be used to wrap around food) but you can also use the same recipe for Greek style pita pockets, you'll just need to roll the dough thicker.<br /> <br /> Note: this recipe uses a Zojirushi bread machine to mix and knead the dough, but you could use a stand mixer or your hands to knead it and let the dough rest for an hour before moving on to step 3.<br /> <br /> ==Ingredients==<br /> <br /> * 350g of hot but not boiling water<br /> * 553g King Arthur bread flour<br /> * 2 teaspoons table salt (not kosher)<br /> * 3 tablespoons sugar<br /> * 1 tablespoon gluten flour (unsure if this is required, but that’s what I went with)<br /> * 1 tablespoon active dry yeast<br /> <br /> ==Instructions==<br /> [[File:Lebanese Pita Dough Partially Rolled.png|thumb|Pita dough partially rolled out]]<br /> # Put the ingredients into the bread machine in the order listed - make sure the yeast does not touch the water (important)<br /> # Put the pan into the bread machine and select Option 11 (or the dough cycle for your machine)<br /> # When the dough is finished, split it up into ~15 equal balls (this is roughly 65g per ball for me). You might have to tweak the count depending on how thick/big you want them. Don’t go too wide though because they get unwieldy. <br /> # Form the balls as tight as possible, and set them all on a tray to rest for 15 minutes, covered with a towel (I just use parchment instead of a tray). This allows the gluten to settle so you can roll them out. <br /> # Use plenty of flour on your rolling surface! <br /> # After resting, roll out a couple of the balls into circles about 6 inches or so. Make sure to flip often so it doesn’t stick, and reflour whenever needed. Set those aside to rest for a few more minutes while you roll out some more balls to 6” and set those aside. <br /> # Go back to the original 6” rolled pitas and roll them out until they are maybe 2-3mm thick for Lebanese style pita- on my rolling surface there’s a circular pattern and a logo and I can just *barely* make out the pattern and logo when they are rolled thin enough. For greek pita, you want them to be a little thicker, maybe almost an 8th of an inch thick. It’ll take some practice to get the feel of it. <br /> # Set aside the rolled pitas on some parchment or wax paper, cover them with a towel, and then finish rolling the rest. I like to use an assembly line where I always have some resting half rolled while I’m rolling more, but it depends on your workspace. <br /> # Put a pan over medium high to high heat and let it get hot - I use a cheap wok but a really flat pan or even a griddle would work if it can get hot enough. Don’t grease it. <br /> # To cook the pitas, starting with the ones that have rested the longest, you’ll put them down, wait about 20-30 seconds until you start seeing a lot of bubbles forming and the bottom side is starting to get a little bit browned. Flip the pita, and hold a big spatula very gently on the top to trap the steam inside (this step is way more important than it seems). Over about a minute, the pita should fill up with air and turn into a ball. Flip it over right away, and then flip it around to let it cook on the various sides and get some nice browning. The whole process should take roughly 2 minutes per pita, maybe 2.5 minutes for greek pita since they are thicker. <br /> # IMPORTANT: Once the pita is finished, put it on top of a double or triple layer towel and then cover with another towel, or multiple towels. The pita need to steam and cool down to turn into the nice soft pita that you are expecting. Stack the next pitas directly on top of the rest and keep it covered. <br /> # Once they are fully and completely cooled down, keep them in a large ziplock bag (I use the 2 gallon style). They will *very* quickly go stale if left out in the air, so make sure to close that bag after you grab one.<br /> <br /> <br /> &lt;youtube width=&quot;300&quot; height=&quot;500&quot;&gt;Uzoh1tkIGjc&lt;/youtube&gt;</div>

CookingAdmin https://cookingwiki.com/w/index.php?title=Lowell%27s_Lebanese_Pita_Recipe&diff=58 2024-02-05T23:24:04Z

<p>CookingAdmin: </p> <hr /> <div>[[File:Lebanese Pita in a towel.png|thumb|Completed pita resting in a towel]]<br /> <br /> This recipe is my attempt to create authentic Lebanese style pita (these are very thin and designed to be used to wrap around food) but you can also use the same recipe for Greek style pita pockets, you'll just need to roll the dough thicker.<br /> <br /> Note: this recipe uses a Zojirushi bread machine to mix and knead the dough, but you could use a stand mixer or your hands to knead it and let the dough rest for an hour before moving on to step 3.<br /> <br /> ==Ingredients==<br /> <br /> * 350g of hot but not boiling water<br /> * 553g King Arthur bread flour<br /> * 2 teaspoons table salt (not kosher)<br /> * 3 tablespoons sugar<br /> * 1 tablespoon gluten flour (unsure if this is required, but that’s what I went with)<br /> * 1 tablespoon active dry yeast<br /> <br /> ==Instructions==<br /> [[File:Lebanese Pita Dough Partially Rolled.png|thumb|Pita dough partially rolled out]]<br /> # Put the ingredients into the bread machine in the order listed - make sure the yeast does not touch the water (important)<br /> # Put the pan into the bread machine and select Option 11 (or the dough cycle for your machine)<br /> # When the dough is finished, split it up into ~15 equal balls (this is roughly 65g per ball for me). You might have to tweak the count depending on how thick/big you want them. Don’t go too wide though because they get unwieldy. <br /> # Form the balls as tight as possible, and set them all on a tray to rest for 15 minutes, covered with a towel (I just use parchment instead of a tray). This allows the gluten to settle so you can roll them out. <br /> # Use plenty of flour on your rolling surface! <br /> # After resting, roll out a couple of the balls into circles about 6 inches or so. Make sure to flip often so it doesn’t stick, and reflour whenever needed. Set those aside to rest for a few more minutes while you roll out some more balls to 6” and set those aside. <br /> # Go back to the original 6” rolled pitas and roll them out until they are maybe 2-3mm thick for Lebanese style pita- on my rolling surface there’s a circular pattern and a logo and I can just *barely* make out the pattern and logo when they are rolled thin enough. For greek pita, you want them to be a little thicker, maybe almost an 8th of an inch thick. It’ll take some practice to get the feel of it. <br /> # Set aside the rolled pitas on some parchment or wax paper, cover them with a towel, and then finish rolling the rest. I like to use an assembly line where I always have some resting half rolled while I’m rolling more, but it depends on your workspace. <br /> # Put a pan over medium high to high heat and let it get hot - I use a cheap wok but a really flat pan or even a griddle would work if it can get hot enough. Don’t grease it. <br /> # To cook the pitas, starting with the ones that have rested the longest, you’ll put them down, wait about 20-30 seconds until you start seeing a lot of bubbles forming and the bottom side is starting to get a little bit browned. Flip the pita, and hold a big spatula very gently on the top to trap the steam inside (this step is way more important than it seems). Over about a minute, the pita should fill up with air and turn into a ball. Flip it over right away, and then flip it around to let it cook on the various sides and get some nice browning. The whole process should take roughly 2 minutes per pita, maybe 2.5 minutes for greek pita since they are thicker. <br /> # IMPORTANT: Once the pita is finished, put it on top of a double or triple layer towel and then cover with another towel, or multiple towels. The pita need to steam and cool down to turn into the nice soft pita that you are expecting. Stack the next pitas directly on top of the rest and keep it covered. <br /> # Once they are fully and completely cooled down, keep them in a large ziplock bag (I use the 2 gallon style). They will *very* quickly go stale if left out in the air, so make sure to close that bag after you grab one.<br /> <br /> <br /> &lt;youtube&gt;Uzoh1tkIGjc&lt;/youtube&gt;</div>

CookingAdmin https://cookingwiki.com/w/index.php?title=Lowell%27s_Soft_Burger_Buns_(Egg-Free_and_Dairy-Free)&diff=57 2024-02-05T17:55:53Z

<p>CookingAdmin: </p> <hr /> <div>[[File:Soft Burger Buns.png|thumb|Better than the store]]<br /> <br /> This recipe is my attempt to make perfectly soft burger buns similar to what you can buy in the store except without the weird chemicals. Instead of using egg and milk to make the buns soft, they use a combination of olive oil, sugar, and extra gluten flour.<br /> <br /> ==Ingredients==<br /> <br /> * 350g of very hot but not boiling water <br /> * 2 tablespoons of olive oil<br /> * 553g of King Arthur bread flour<br /> * 2 teaspoons of table salt (not kosher)<br /> * 3 tablespoons of sugar<br /> * 3 tablespoons of gluten flour (this could be omitted but the result won't be as good)<br /> * 1 tablespoon active dry yeast<br /> <br /> ==Technique==<br /> <br /> # Add the ingredients to your bread machine pan in the order listed. (Note: you could use a stand mixer or your hands to mix and knead this, and allow to rise for an hour before proceeding with step 3)<br /> # Select the dough recipe (#11 on my Zojirushi machine)<br /> # When the dough is done, separate into ~20 balls around 50g each. Stretch the dough into a firm circle and roll around in your hands until you have a nice tight ball.<br /> # Put all 20 of the balls on a half sheet pan an inch or two apart (they fit in 5 rows of 4 for me). Press the balls down slightly until they are more of a disc shape. It's very helpful to use parchment paper underneath.<br /> # Preheat your oven to 375 degrees.<br /> # Cover the sheet pan with another sheet pan, or with cling wrap, and let them rise for 45 minutes to an hour depending on the temperature in your kitchen. Tip: Use a large heating pad under the pan to get really consistent and superior results.<br /> # Bake the buns for ~15 minutes depending on your oven, rotating halfway through until you have a nice brown on the top. My oven is terrible so I do 385 degrees for 18 minutes.<br /> # Pull the buns off and onto a wire rack to cool. <br /> # Once fully cool, put the buns into a ziplock bag so they don't go stale, but also because they will soften up after a few hours in a plastic bag - by the next day they'll be the same as store buns. They will last for 4-5 days, although they won't actually last that long.<br /> <br /> &lt;gallery&gt;<br /> File:Shaped Burger Bun Dough.jpg|Shaped dough ready to rise<br /> File:Dough with heating pad.jpg|Heating pad under the pan<br /> &lt;/gallery&gt;</div>

CookingAdmin https://cookingwiki.com/w/index.php?title=Main_Page&diff=56 2024-02-05T15:52:35Z

<p>CookingAdmin: </p> <hr /> <div>This is Lowell's cooking website.<br /> <br /> [[File:Lebanese Pita in a towel.png|thumb|none|[[Lowell's Lebanese Pita Recipe]]|link=Lowell's Lebanese Pita Recipe]] [[File:Soft Burger Buns.png|thumb|none|[[Lowell's Soft Burger Buns (Egg-Free and Dairy-Free)‎‎]]|link=Lowell's Soft Burger Buns (Egg-Free and Dairy-Free)‎‎]]</div>

CookingAdmin https://cookingwiki.com/w/index.php?title=Main_Page&diff=55 2024-02-05T15:52:09Z

<p>CookingAdmin: </p> <hr /> <div>This is Lowell's cooking website.<br /> <br /> [[File:Lebanese Pita in a towel.png|thumb|none|[[Lowell's Lebanese Pita Recipe]]|link=Lowell's Lebanese Pita Recipe]]<br /> <br /> [[File:Soft Burger Buns.png|thumb|none|[[Lowell's Soft Burger Buns (Egg-Free and Dairy-Free)‎‎]]|link=Lowell's Soft Burger Buns (Egg-Free and Dairy-Free)‎‎]]</div>

CookingAdmin https://cookingwiki.com/w/index.php?title=Lowell%27s_Lebanese_Pita_Recipe&diff=54 2024-02-05T15:50:44Z

<p>CookingAdmin: </p> <hr /> <div>[[File:Lebanese Pita in a towel.png|thumb|Completed pita resting in a towel]]<br /> <br /> This recipe is my attempt to create authentic Lebanese style pita (these are very thin and designed to be used to wrap around food) but you can also use the same recipe for Greek style pita pockets, you'll just need to roll the dough thicker.<br /> <br /> Note: this recipe uses a Zojirushi bread machine to mix and knead the dough, but you could use a stand mixer or your hands to knead it and let the dough rest for an hour before moving on to step 3.<br /> <br /> ==Ingredients==<br /> <br /> * 350g of hot but not boiling water<br /> * 553g King Arthur bread flour<br /> * 2 teaspoons table salt (not kosher)<br /> * 3 tablespoons sugar<br /> * 1 tablespoon gluten flour (unsure if this is required, but that’s what I went with)<br /> * 1 tablespoon active dry yeast<br /> <br /> ==Instructions==<br /> [[File:Lebanese Pita Dough Partially Rolled.png|thumb|Pita dough partially rolled out]]<br /> # Put the ingredients into the bread machine in the order listed - make sure the yeast does not touch the water (important)<br /> # Put the pan into the bread machine and select Option 11 (or the dough cycle for your machine)<br /> # When the dough is finished, split it up into ~15 equal balls (this is roughly 65g per ball for me). You might have to tweak the count depending on how thick/big you want them. Don’t go too wide though because they get unwieldy. <br /> # Form the balls as tight as possible, and set them all on a tray to rest for 15 minutes, covered with a towel (I just use parchment instead of a tray). This allows the gluten to settle so you can roll them out. <br /> # Use plenty of flour on your rolling surface! <br /> # After resting, roll out a couple of the balls into circles about 6 inches or so. Make sure to flip often so it doesn’t stick, and reflour whenever needed. Set those aside to rest for a few more minutes while you roll out some more balls to 6” and set those aside. <br /> # Go back to the original 6” rolled pitas and roll them out until they are maybe 2-3mm thick for Lebanese style pita- on my rolling surface there’s a circular pattern and a logo and I can just *barely* make out the pattern and logo when they are rolled thin enough. For greek pita, you want them to be a little thicker, maybe almost an 8th of an inch thick. It’ll take some practice to get the feel of it. <br /> # Set aside the rolled pitas on some parchment or wax paper, cover them with a towel, and then finish rolling the rest. I like to use an assembly line where I always have some resting half rolled while I’m rolling more, but it depends on your workspace. <br /> # Put a pan over medium high to high heat and let it get hot - I use a cheap wok but a really flat pan or even a griddle would work if it can get hot enough. Don’t grease it. <br /> # To cook the pitas, starting with the ones that have rested the longest, you’ll put them down, wait about 20-30 seconds until you start seeing a lot of bubbles forming and the bottom side is starting to get a little bit browned. Flip the pita, and hold a big spatula very gently on the top to trap the steam inside (this step is way more important than it seems). Over about a minute, the pita should fill up with air and turn into a ball. Flip it over right away, and then flip it around to let it cook on the various sides and get some nice browning. The whole process should take roughly 2 minutes per pita, maybe 2.5 minutes for greek pita since they are thicker. <br /> # IMPORTANT: Once the pita is finished, put it on top of a double or triple layer towel and then cover with another towel, or multiple towels. The pita need to steam and cool down to turn into the nice soft pita that you are expecting. Stack the next pitas directly on top of the rest and keep it covered. <br /> # Once they are fully and completely cooled down, keep them in a large ziplock bag (I use the 2 gallon style). They will *very* quickly go stale if left out in the air, so make sure to close that bag after you grab one.</div>

CookingAdmin https://cookingwiki.com/w/index.php?title=Lowell%27s_Soft_Burger_Buns_(Egg-Free_and_Dairy-Free)&diff=53 2024-02-05T15:43:27Z

<p>CookingAdmin: </p> <hr /> <div>[[File:Soft Burger Buns.png|thumb|Better than the store]]<br /> <br /> This recipe is my attempt to make perfectly soft burger buns similar to what you can buy in the store except without the weird chemicals. Instead of using egg and milk to make the buns soft, they use a combination of olive oil, sugar, and extra gluten flour.<br /> <br /> ==Ingredients==<br /> <br /> * 350g of very hot but not boiling water <br /> * 2 tablespoons of olive oil<br /> * 553g of King Arthur bread flour<br /> * 2 teaspoons of table salt (not kosher)<br /> * 3 tablespoons of sugar<br /> * 3 tablespoons of gluten flour (this could be omitted but the result won't be as good)<br /> * 1 tablespoon active dry yeast<br /> <br /> ==Technique==<br /> <br /> # Add the ingredients to your bread machine pan in the order listed. (Note: you could use a stand mixer or your hands to mix and knead this, and allow to rise for an hour before proceeding with step 3)<br /> # Select the dough recipe (#11 on my Zojirushi machine)<br /> # When the dough is done, separate into ~20 balls around 50g each. Stretch the dough into a firm circle and roll around in your hands until you have a nice tight ball.<br /> # Put all 20 of the balls on a half sheet pan an inch or two apart (they fit in 5 rows of 4 for me). Press the balls down slightly until they are more of a disc shape. It's very helpful to use parchment paper underneath.<br /> # Preheat your oven to 375 degrees.<br /> # Cover the sheet pan with another sheet pan, or with cling wrap, and let them rise for 45 minutes to an hour depending on the temperature in your kitchen. Tip: Use a large heating pad under the pan to get really consistent and superior results.<br /> # Bake the buns for ~15 minutes depending on your oven, rotating halfway through until you have a nice brown on the top. My oven is terrible so I do 385 degrees for 18 minutes.<br /> # Pull the buns off and onto a wire rack to cool. <br /> # Once fully cool, put the buns into a ziplock bag so they don't go stale. They will last for 3-4 days, although they won't actually last that long.<br /> <br /> &lt;gallery&gt;<br /> File:Shaped Burger Bun Dough.jpg|Shaped dough ready to rise<br /> File:Dough with heating pad.jpg|Heating pad under the pan<br /> &lt;/gallery&gt;</div>

CookingAdmin https://cookingwiki.com/w/index.php?title=File:Dough_with_heating_pad.jpg&diff=52 2024-02-05T15:43:08Z

<p>CookingAdmin: </p> <hr /> <div>Using a heating pad under the dough pan makes it rise really well</div>

CookingAdmin https://cookingwiki.com/w/index.php?title=File:Shaped_Burger_Bun_Dough.jpg&diff=51 2024-02-05T15:42:08Z

<p>CookingAdmin: </p> <hr /> <div>The dough after being shaped and ready to rise</div>

CookingAdmin https://cookingwiki.com/w/index.php?title=Lowell%27s_Soft_Burger_Buns_(Egg-Free_and_Dairy-Free)&diff=50 2024-02-05T15:40:17Z

<p>CookingAdmin: </p> <hr /> <div>[[File:Soft Burger Buns.png|thumb|Better than the store]]<br /> <br /> This recipe is my attempt to make perfectly soft burger buns similar to what you can buy in the store except without the weird chemicals. Instead of using egg and milk to make the buns soft, they use a combination of olive oil, sugar, and extra gluten flour.<br /> <br /> ==Ingredients==<br /> <br /> * 350g of very hot but not boiling water <br /> * 2 tablespoons of olive oil<br /> * 553g of King Arthur bread flour<br /> * 2 teaspoons of table salt (not kosher)<br /> * 3 tablespoons of sugar<br /> * 3 tablespoons of gluten flour (this could be omitted but the result won't be as good)<br /> * 1 tablespoon active dry yeast<br /> <br /> ==Technique==<br /> <br /> # Add the ingredients to your bread machine pan in the order listed. (Note: you could use a stand mixer or your hands to mix and knead this, and allow to rise for an hour before proceeding with step 3)<br /> # Select the dough recipe (#11 on my Zojirushi machine)<br /> # When the dough is done, separate into ~20 balls around 50g each. Stretch the dough into a firm circle and roll around in your hands until you have a nice tight ball.<br /> # Put all 20 of the balls on a half sheet pan an inch or two apart (they fit in 5 rows of 4 for me). Press the balls down slightly until they are more of a disc shape. It's very helpful to use parchment paper underneath.<br /> # Preheat your oven to 375 degrees.<br /> # Cover the sheet pan with another sheet pan, or with cling wrap, and let them rise for 45 minutes to an hour depending on the temperature in your kitchen. Tip: Use a large heating pad under the pan to get really consistent and superior results.<br /> # Bake the buns for ~15 minutes depending on your oven, rotating halfway through until you have a nice brown on the top. My oven is terrible so I do 385 degrees for 18 minutes.<br /> # Pull the buns off and onto a wire rack to cool. <br /> # Once fully cool, put the buns into a ziplock bag so they don't go stale. They will last for 3-4 days, although they won't actually last that long.</div>

CookingAdmin https://cookingwiki.com/w/index.php?title=File:Soft_Burger_Buns.png&diff=49 2024-02-05T15:39:39Z

<p>CookingAdmin: </p> <hr /> <div>These buns are soft and delicious, better than anything you'll get at the store. They also work perfectly for regular sandwiches.</div>

CookingAdmin https://cookingwiki.com/w/index.php?title=Lowell%27s_Soft_Burger_Buns_(Egg-Free_and_Dairy-Free)&diff=48 2024-02-05T15:35:56Z

<p>CookingAdmin: Created page with &quot;This recipe is my attempt to make perfectly soft burger buns similar to what you can buy in the store except without the weird chemicals. Instead of using egg and milk to make the buns soft, they use a combination of olive oil, sugar, and extra gluten flour. ==Ingredients== * 350g of very hot but not boiling water * 2 tablespoons of olive oil * 553g of King Arthur bread flour * 2 teaspoons of table salt (not kosher) * 3 tablespoons of sugar * 3 tablespoons of gluten f...&quot;</p> <hr /> <div>This recipe is my attempt to make perfectly soft burger buns similar to what you can buy in the store except without the weird chemicals. Instead of using egg and milk to make the buns soft, they use a combination of olive oil, sugar, and extra gluten flour.<br /> <br /> ==Ingredients==<br /> <br /> * 350g of very hot but not boiling water <br /> * 2 tablespoons of olive oil<br /> * 553g of King Arthur bread flour<br /> * 2 teaspoons of table salt (not kosher)<br /> * 3 tablespoons of sugar<br /> * 3 tablespoons of gluten flour (this could be omitted but the result won't be as good)<br /> * 1 tablespoon active dry yeast<br /> <br /> ==Technique==<br /> <br /> # Add the ingredients to your bread machine pan in the order listed. (Note: you could use a stand mixer or your hands to mix and knead this, and allow to rise for an hour before proceeding with step 3)<br /> # Select the dough recipe (#11 on my Zojirushi machine)<br /> # When the dough is done, separate into ~20 balls around 50g each. Stretch the dough into a firm circle and roll around in your hands until you have a nice tight ball.<br /> # Put all 20 of the balls on a half sheet pan an inch or two apart (they fit in 5 rows of 4 for me). Press the balls down slightly until they are more of a disc shape. It's very helpful to use parchment paper underneath.<br /> # Preheat your oven to 375 degrees.<br /> # Cover the sheet pan with another sheet pan, or with cling wrap, and let them rise for 45 minutes to an hour depending on the temperature in your kitchen. Tip: Use a large heating pad under the pan to get really consistent and superior results.<br /> # Bake the buns for ~15 minutes depending on your oven, rotating halfway through until you have a nice brown on the top. My oven is terrible so I do 385 degrees for 18 minutes.<br /> # Pull the buns off and onto a wire rack to cool. <br /> # Once fully cool, put the buns into a ziplock bag so they don't go stale. They will last for 3-4 days, although they won't actually last that long.</div>

CookingAdmin https://cookingwiki.com/w/index.php?title=Lowell%27s_Lebanese_Pita_Recipe&diff=47 2024-02-05T14:02:38Z

<p>CookingAdmin: </p> <hr /> <div>[[File:Lebanese Pita in a towel.png|thumb|Completed pita resting in a towel|link=]]<br /> <br /> This recipe is my attempt to create authentic Lebanese style pita (these are very thin and designed to be used to wrap around food) but you can also use the same recipe for Greek style pita pockets, you'll just need to roll the dough thicker.<br /> <br /> Note: this recipe uses a Zojirushi bread machine to mix and knead the dough, but you could use a stand mixer or your hands to knead it and let the dough rest for an hour before moving on to step 3.<br /> <br /> ==Ingredients==<br /> <br /> * 350g of hot but not boiling water<br /> * 553g King Arthur bread flour<br /> * 2 teaspoons table salt (not kosher)<br /> * 3 tablespoons sugar<br /> * 1 tablespoon gluten flour (unsure if this is required, but that’s what I went with)<br /> * 1 tablespoon active dry yeast<br /> <br /> ==Instructions==<br /> [[File:Lebanese Pita Dough Partially Rolled.png|thumb|Pita dough partially rolled out|link=]]<br /> # Put the ingredients into the bread machine in the order listed - make sure the yeast does not touch the water (important)<br /> # Put the pan into the bread machine and select Option 11 (or the dough cycle for your machine)<br /> # When the dough is finished, split it up into ~15 equal balls (this is roughly 65g per ball for me). You might have to tweak the count depending on how thick/big you want them. Don’t go too wide though because they get unwieldy. <br /> # Form the balls as tight as possible, and set them all on a tray to rest for 15 minutes, covered with a towel (I just use parchment instead of a tray). This allows the gluten to settle so you can roll them out. <br /> # Use plenty of flour on your rolling surface! <br /> # After resting, roll out a couple of the balls into circles about 6 inches or so. Make sure to flip often so it doesn’t stick, and reflour whenever needed. Set those aside to rest for a few more minutes while you roll out some more balls to 6” and set those aside. <br /> # Go back to the original 6” rolled pitas and roll them out until they are maybe 2-3mm thick for Lebanese style pita- on my rolling surface there’s a circular pattern and a logo and I can just *barely* make out the pattern and logo when they are rolled thin enough. For greek pita, you want them to be a little thicker, maybe almost an 8th of an inch thick. It’ll take some practice to get the feel of it. <br /> # Set aside the rolled pitas on some parchment or wax paper, cover them with a towel, and then finish rolling the rest. I like to use an assembly line where I always have some resting half rolled while I’m rolling more, but it depends on your workspace. <br /> # Put a pan over medium high to high heat and let it get hot - I use a cheap wok but a really flat pan or even a griddle would work if it can get hot enough. Don’t grease it. <br /> # To cook the pitas, starting with the ones that have rested the longest, you’ll put them down, wait about 20-30 seconds until you start seeing a lot of bubbles forming and the bottom side is starting to get a little bit browned. Flip the pita, and hold a big spatula very gently on the top to trap the steam inside (this step is way more important than it seems). Over about a minute, the pita should fill up with air and turn into a ball. Flip it over right away, and then flip it around to let it cook on the various sides and get some nice browning. The whole process should take roughly 2 minutes per pita, maybe 2.5 minutes for greek pita since they are thicker. <br /> # IMPORTANT: Once the pita is finished, put it on top of a double or triple layer towel and then cover with another towel, or multiple towels. The pita need to steam and cool down to turn into the nice soft pita that you are expecting. Stack the next pitas directly on top of the rest and keep it covered. <br /> # Once they are fully and completely cooled down, keep them in a large ziplock bag (I use the 2 gallon style). They will *very* quickly go stale if left out in the air, so make sure to close that bag after you grab one.</div>

CookingAdmin https://cookingwiki.com/w/index.php?title=Lowell%27s_Lebanese_Pita_Recipe&diff=46 2024-02-05T14:02:17Z

<p>CookingAdmin: </p> <hr /> <div>[[File:Lebanese Pita in a towel.png|thumb|Completed pita resting in a towel|link=]]<br /> <br /> This recipe is my attempt to create authentic Lebanese style pita (these are very thin and designed to be used to wrap around food) but you can also use the same recipe for Greek style pita pockets, you'll just need to roll the dough thicker.<br /> <br /> Note: this recipe uses a Zojirushi bread machine to mix and knead the dough, but you could use a stand mixer or your hands to knead it and let the dough rest for an hour before moving on to step 3.<br /> <br /> ==Ingredients==<br /> <br /> * 350g of hot but not boiling water<br /> * 553g King Arthur bread flour<br /> * 2 teaspoons table salt (not kosher)<br /> * 3 tablespoons sugar<br /> * 1 tablespoon gluten flour (unsure if this is required, but that’s what I went with)<br /> * 1 tablespoon active dry yeast<br /> <br /> ==Instructions==<br /> [[File:Lebanese Pita Dough Partially Rolled.png|thumb|Pita dough partially rolled out]]<br /> # Put the ingredients into the bread machine in the order listed - make sure the yeast does not touch the water (important)<br /> # Put the pan into the bread machine and select Option 11 (or the dough cycle for your machine)<br /> # When the dough is finished, split it up into ~15 equal balls (this is roughly 65g per ball for me). You might have to tweak the count depending on how thick/big you want them. Don’t go too wide though because they get unwieldy. <br /> # Form the balls as tight as possible, and set them all on a tray to rest for 15 minutes, covered with a towel (I just use parchment instead of a tray). This allows the gluten to settle so you can roll them out. <br /> # Use plenty of flour on your rolling surface! <br /> # After resting, roll out a couple of the balls into circles about 6 inches or so. Make sure to flip often so it doesn’t stick, and reflour whenever needed. Set those aside to rest for a few more minutes while you roll out some more balls to 6” and set those aside. <br /> # Go back to the original 6” rolled pitas and roll them out until they are maybe 2-3mm thick for Lebanese style pita- on my rolling surface there’s a circular pattern and a logo and I can just *barely* make out the pattern and logo when they are rolled thin enough. For greek pita, you want them to be a little thicker, maybe almost an 8th of an inch thick. It’ll take some practice to get the feel of it. <br /> # Set aside the rolled pitas on some parchment or wax paper, cover them with a towel, and then finish rolling the rest. I like to use an assembly line where I always have some resting half rolled while I’m rolling more, but it depends on your workspace. <br /> # Put a pan over medium high to high heat and let it get hot - I use a cheap wok but a really flat pan or even a griddle would work if it can get hot enough. Don’t grease it. <br /> # To cook the pitas, starting with the ones that have rested the longest, you’ll put them down, wait about 20-30 seconds until you start seeing a lot of bubbles forming and the bottom side is starting to get a little bit browned. Flip the pita, and hold a big spatula very gently on the top to trap the steam inside (this step is way more important than it seems). Over about a minute, the pita should fill up with air and turn into a ball. Flip it over right away, and then flip it around to let it cook on the various sides and get some nice browning. The whole process should take roughly 2 minutes per pita, maybe 2.5 minutes for greek pita since they are thicker. <br /> # IMPORTANT: Once the pita is finished, put it on top of a double or triple layer towel and then cover with another towel, or multiple towels. The pita need to steam and cool down to turn into the nice soft pita that you are expecting. Stack the next pitas directly on top of the rest and keep it covered. <br /> # Once they are fully and completely cooled down, keep them in a large ziplock bag (I use the 2 gallon style). They will *very* quickly go stale if left out in the air, so make sure to close that bag after you grab one.</div>

CookingAdmin https://cookingwiki.com/w/index.php?title=MediaWiki:Group-user.css&diff=45 2024-02-05T13:58:50Z

<p>CookingAdmin: </p> <hr /> <div>/* CSS placed here will affect registered users only */<br /> #mw-sidebar-button {display:block !important;}<br /> #mw-navigation { display:block !important;}</div>

CookingAdmin https://cookingwiki.com/w/index.php?title=MediaWiki:Common.css&diff=44 2024-02-05T13:58:35Z

<p>CookingAdmin: </p> <hr /> <div>/* CSS placed here will be applied to all skins */<br /> .mw-logo-icon {<br /> display:block !important;<br /> width:2em !important;<br /> height:2em !important<br /> }<br /> #mw-navigation { display:none;}<br /> .mw-logo-wordmark {<br /> padding-top:4px !important;<br /> }<br /> .vector-body {<br /> font-size:calc(1em * 0.975) !important;<br /> }<br /> .mw-header {<br /> max-width: 60em !important;<br /> margin-left: auto !important;<br /> margin-right: auto !important;<br /> }<br /> <br /> #ca-talk, #p-personal {display:none !important;}<br /> <br /> #mw-sidebar-button {display:none !important;}<br /> <br /> div.tright {<br /> margin:0;<br /> float:none;<br /> }<br /> <br /> @media all and (min-width:720px) {<br /> div.tright {<br /> margin:0.5em 0 1.3em 1.4em !important;<br /> float:right !important; <br /> }<br /> #p-personal {display:block !important;}<br /> .mw-logo-icon {<br /> display:block;<br /> width:3.125em !important;<br /> height:3.125em !important;<br /> }<br /> }</div>

CookingAdmin https://cookingwiki.com/w/index.php?title=MediaWiki:Common.css&diff=43 2024-02-05T13:39:54Z

<p>CookingAdmin: </p> <hr /> <div>/* CSS placed here will be applied to all skins */<br /> .mw-logo-icon {<br /> display:block !important;<br /> width:2em !important;<br /> height:2em !important<br /> }<br /> .mw-logo-wordmark {<br /> padding-top:4px !important;<br /> }<br /> .vector-body {<br /> font-size:calc(1em * 0.975) !important;<br /> }<br /> .mw-header {<br /> max-width: 60em !important;<br /> margin-left: auto !important;<br /> margin-right: auto !important;<br /> }<br /> <br /> #ca-talk, #p-personal {display:none !important;}<br /> <br /> #mw-sidebar-button {display:none !important;}<br /> <br /> div.tright {<br /> margin:0;<br /> float:none;<br /> }<br /> <br /> @media all and (min-width:720px) {<br /> div.tright {<br /> margin:0.5em 0 1.3em 1.4em !important;<br /> float:right !important; <br /> }<br /> #p-personal {display:block !important;}<br /> .mw-logo-icon {<br /> display:block;<br /> width:3.125em !important;<br /> height:3.125em !important;<br /> }<br /> }</div>

CookingAdmin https://cookingwiki.com/w/index.php?title=MediaWiki:Common.css&diff=42 2024-02-05T13:34:54Z

<p>CookingAdmin: </p> <hr /> <div>/* CSS placed here will be applied to all skins */<br /> .mw-logo-icon {<br /> display:block !important;<br /> width:2em !important;<br /> height:2em !important<br /> }<br /> .mw-logo-wordmark {<br /> padding-top:4px !important;<br /> }<br /> .vector-body {<br /> font-size:calc(1em * 0.975) !important;<br /> }<br /> .mw-header {<br /> max-width: 60em !important;<br /> margin-left: auto !important;<br /> margin-right: auto !important;<br /> }<br /> <br /> #ca-talk, #p-personal {display:none !important;}<br /> <br /> #mw-sidebar-button {display:none !important;}<br /> <br /> @media all and (min-width:720px) {<br /> #p-personal {display:block !important;}<br /> .mw-logo-icon {<br /> display:block;<br /> width:3.125em !important;<br /> height:3.125em !important;<br /> }<br /> }</div>

CookingAdmin https://cookingwiki.com/w/index.php?title=MediaWiki:Common.css&diff=41 2024-02-05T13:27:28Z

<p>CookingAdmin: </p> <hr /> <div>/* CSS placed here will be applied to all skins */<br /> .mw-logo-icon {<br /> display:block !important;<br /> width:2em !important;<br /> height:2em !important<br /> }<br /> .mw-logo-wordmark {<br /> padding-top:4px !important;<br /> }<br /> <br /> .mw-header {<br /> max-width: 60em !important;<br /> margin-left: auto !important;<br /> margin-right: auto !important;<br /> }<br /> <br /> #ca-talk, #p-personal {display:none !important;}<br /> <br /> #mw-sidebar-button {display:none !important;}<br /> <br /> @media all and (min-width:720px) {<br /> #p-personal {display:block !important;}<br /> .mw-logo-icon {<br /> display:block;<br /> width:3.125em !important;<br /> height:3.125em !important;<br /> }<br /> }</div>

CookingAdmin https://cookingwiki.com/w/index.php?title=MediaWiki:Group-user.css&diff=40 2024-02-05T13:26:21Z

<p>CookingAdmin: </p> <hr /> <div>/* CSS placed here will affect registered users only */<br /> #mw-sidebar-button {display:block !important;}</div>

CookingAdmin https://cookingwiki.com/w/index.php?title=MediaWiki:Group-user.css&diff=39 2024-02-05T13:26:05Z

<p>CookingAdmin: Created page with &quot;/* CSS placed here will affect registered users only */ #mw-sidebar-button {display:none !important;}&quot;</p> <hr /> <div>/* CSS placed here will affect registered users only */<br /> #mw-sidebar-button {display:none !important;}</div>

CookingAdmin https://cookingwiki.com/w/index.php?title=MediaWiki:Common.css&diff=38 2024-02-05T13:02:08Z

<p>CookingAdmin: </p> <hr /> <div>/* CSS placed here will be applied to all skins */<br /> .mw-logo-icon {<br /> display:block !important;<br /> width:2em !important;<br /> height:2em !important<br /> }<br /> .mw-logo-wordmark {<br /> padding-top:4px !important;<br /> }<br /> <br /> .mw-header {<br /> max-width: 60em !important;<br /> margin-left: auto !important;<br /> margin-right: auto !important;<br /> }<br /> <br /> #ca-talk, #p-personal {display:none !important;}<br /> <br /> #mw-sidebar-button {display:none !important;}<br /> <br /> @media all and (min-width:720px) {<br /> #mw-sidebar-button, #p-personal {display:block !important;}<br /> .mw-logo-icon {<br /> display:block;<br /> width:3.125em !important;<br /> height:3.125em !important;<br /> }<br /> }</div>

CookingAdmin https://cookingwiki.com/w/index.php?title=MediaWiki:Common.css&diff=37 2024-02-05T12:43:58Z

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CookingAdmin https://cookingwiki.com/w/index.php?title=MediaWiki:Common.css&diff=36 2024-02-05T00:05:57Z

<p>CookingAdmin: </p> <hr /> <div>/* CSS placed here will be applied to all skins */<br /> .mw-logo-icon {<br /> display:block !important;<br /> width:2em !important;<br /> height:2em !important<br /> }<br /> <br /> #ca-talk, #p-personal {display:none !important;}<br /> <br /> #mw-sidebar-button {display:none !important;}<br /> <br /> @media all and (min-width:720px) {<br /> #mw-sidebar-button, #p-personal {display:block !important;}<br /> .mw-logo-icon {<br /> display:block;<br /> width:3.125em !important;<br /> height:3.125em !important;<br /> }<br /> }</div>

CookingAdmin https://cookingwiki.com/w/index.php?title=MediaWiki:Common.css&diff=35 2024-02-05T00:05:40Z

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CookingAdmin https://cookingwiki.com/w/index.php?title=MediaWiki:Common.css&diff=34 2024-02-05T00:04:46Z

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CookingAdmin https://cookingwiki.com/w/index.php?title=MediaWiki:Common.css&diff=33 2024-02-05T00:01:59Z

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CookingAdmin https://cookingwiki.com/w/index.php?title=MediaWiki:Common.css&diff=32 2024-02-05T00:00:15Z

<p>CookingAdmin: </p> <hr /> <div>/* CSS placed here will be applied to all skins */<br /> .mw-logo-icon {<br /> display:block !important;<br /> width:2em !important;<br /> height:2em !important<br /> }<br /> <br /> #ca-talk {display:none !important};<br /> <br /> @media all and (min-width:720px) {<br /> .mw-logo-icon {<br /> display:block<br /> width:3.125em !important;<br /> height:3.125em !important <br /> }<br /> }</div>

CookingAdmin https://cookingwiki.com/w/index.php?title=Lowell%27s_Lebanese_Pita_Recipe&diff=31 2024-02-04T23:53:21Z

<p>CookingAdmin: </p> <hr /> <div>[[File:Lebanese Pita in a towel.png|thumb|Completed pita resting in a towel]]<br /> <br /> This recipe is my attempt to create authentic Lebanese style pita (these are very thin and designed to be used to wrap around food) but you can also use the same recipe for Greek style pita pockets, you'll just need to roll the dough thicker.<br /> <br /> Note: this recipe uses a Zojirushi bread machine to mix and knead the dough, but you could use a stand mixer or your hands to knead it and let the dough rest for an hour before moving on to step 3.<br /> <br /> ==Ingredients==<br /> <br /> * 350g of hot but not boiling water<br /> * 553g King Arthur bread flour<br /> * 2 teaspoons table salt (not kosher)<br /> * 3 tablespoons sugar<br /> * 1 tablespoon gluten flour (unsure if this is required, but that’s what I went with)<br /> * 1 tablespoon active dry yeast<br /> <br /> ==Instructions==<br /> [[File:Lebanese Pita Dough Partially Rolled.png|thumb|Pita dough partially rolled out]]<br /> # Put the ingredients into the bread machine in the order listed - make sure the yeast does not touch the water (important)<br /> # Put the pan into the bread machine and select Option 11 (or the dough cycle for your machine)<br /> # When the dough is finished, split it up into ~15 equal balls (this is roughly 65g per ball for me). You might have to tweak the count depending on how thick/big you want them. Don’t go too wide though because they get unwieldy. <br /> # Form the balls as tight as possible, and set them all on a tray to rest for 15 minutes, covered with a towel (I just use parchment instead of a tray). This allows the gluten to settle so you can roll them out. <br /> # Use plenty of flour on your rolling surface! <br /> # After resting, roll out a couple of the balls into circles about 6 inches or so. Make sure to flip often so it doesn’t stick, and reflour whenever needed. Set those aside to rest for a few more minutes while you roll out some more balls to 6” and set those aside. <br /> # Go back to the original 6” rolled pitas and roll them out until they are maybe 2-3mm thick for Lebanese style pita- on my rolling surface there’s a circular pattern and a logo and I can just *barely* make out the pattern and logo when they are rolled thin enough. For greek pita, you want them to be a little thicker, maybe almost an 8th of an inch thick. It’ll take some practice to get the feel of it. <br /> # Set aside the rolled pitas on some parchment or wax paper, cover them with a towel, and then finish rolling the rest. I like to use an assembly line where I always have some resting half rolled while I’m rolling more, but it depends on your workspace. <br /> # Put a pan over medium high to high heat and let it get hot - I use a cheap wok but a really flat pan or even a griddle would work if it can get hot enough. Don’t grease it. <br /> # To cook the pitas, starting with the ones that have rested the longest, you’ll put them down, wait about 20-30 seconds until you start seeing a lot of bubbles forming and the bottom side is starting to get a little bit browned. Flip the pita, and hold a big spatula very gently on the top to trap the steam inside (this step is way more important than it seems). Over about a minute, the pita should fill up with air and turn into a ball. Flip it over right away, and then flip it around to let it cook on the various sides and get some nice browning. The whole process should take roughly 2 minutes per pita, maybe 2.5 minutes for greek pita since they are thicker. <br /> # IMPORTANT: Once the pita is finished, put it on top of a double or triple layer towel and then cover with another towel, or multiple towels. The pita need to steam and cool down to turn into the nice soft pita that you are expecting. Stack the next pitas directly on top of the rest and keep it covered. <br /> # Once they are fully and completely cooled down, keep them in a large ziplock bag (I use the 2 gallon style). They will *very* quickly go stale if left out in the air, so make sure to close that bag after you grab one.</div>

CookingAdmin https://cookingwiki.com/w/index.php?title=Lowell%27s_Lebanese_Pita_Recipe&diff=30 2024-02-04T23:52:49Z

<p>CookingAdmin: </p> <hr /> <div>[[File:Lebanese Pita in a towel.png|thumb|Completed pita resting in a towel]]<br /> <br /> This recipe is my attempt to create authentic Lebanese style pita (these are very thin and designed to be used to wrap around food) but you can also use the same recipe for Greek style pita pockets, you'll just need to roll the dough thicker.<br /> <br /> Note: this recipe uses a Zojirushi bread machine to mix and knead the dough, but you could use a stand mixer or your hands to knead it and let the dough rest for an hour before moving on to step 3.<br /> <br /> ==Ingredients==<br /> <br /> * 350g of hot but not boiling water<br /> * 553g King Arthur bread flour<br /> * 2 teaspoons table salt (not kosher)<br /> * 3 tablespoons sugar<br /> * 1 tablespoon gluten flour (unsure if this is required, but that’s what I went with)<br /> * 1 tablespoon active dry yeast<br /> <br /> ==Instructions==<br /> <br /> # Put the ingredients into the bread machine in the order listed - make sure the yeast does not touch the water (important)<br /> # Put the pan into the bread machine and select Option 11 (or the dough cycle for your machine)<br /> # When the dough is finished, split it up into ~15 equal balls (this is roughly 65g per ball for me). You might have to tweak the count depending on how thick/big you want them. Don’t go too wide though because they get unwieldy. [[File:Lebanese Pita Dough Partially Rolled.png|thumb|Pita dough partially rolled out]]<br /> # Form the balls as tight as possible, and set them all on a tray to rest for 15 minutes, covered with a towel (I just use parchment instead of a tray). This allows the gluten to settle so you can roll them out. <br /> # Use plenty of flour on your rolling surface! <br /> # After resting, roll out a couple of the balls into circles about 6 inches or so. Make sure to flip often so it doesn’t stick, and reflour whenever needed. Set those aside to rest for a few more minutes while you roll out some more balls to 6” and set those aside. <br /> # Go back to the original 6” rolled pitas and roll them out until they are maybe 2-3mm thick for Lebanese style pita- on my rolling surface there’s a circular pattern and a logo and I can just *barely* make out the pattern and logo when they are rolled thin enough. For greek pita, you want them to be a little thicker, maybe almost an 8th of an inch thick. It’ll take some practice to get the feel of it. <br /> # Set aside the rolled pitas on some parchment or wax paper, cover them with a towel, and then finish rolling the rest. I like to use an assembly line where I always have some resting half rolled while I’m rolling more, but it depends on your workspace. <br /> # Put a pan over medium high to high heat and let it get hot - I use a cheap wok but a really flat pan or even a griddle would work if it can get hot enough. Don’t grease it. <br /> # To cook the pitas, starting with the ones that have rested the longest, you’ll put them down, wait about 20-30 seconds until you start seeing a lot of bubbles forming and the bottom side is starting to get a little bit browned. Flip the pita, and hold a big spatula very gently on the top to trap the steam inside (this step is way more important than it seems). Over about a minute, the pita should fill up with air and turn into a ball. Flip it over right away, and then flip it around to let it cook on the various sides and get some nice browning. The whole process should take roughly 2 minutes per pita, maybe 2.5 minutes for greek pita since they are thicker. <br /> # IMPORTANT: Once the pita is finished, put it on top of a double or triple layer towel and then cover with another towel, or multiple towels. The pita need to steam and cool down to turn into the nice soft pita that you are expecting. Stack the next pitas directly on top of the rest and keep it covered. <br /> # Once they are fully and completely cooled down, keep them in a large ziplock bag (I use the 2 gallon style). They will *very* quickly go stale if left out in the air, so make sure to close that bag after you grab one.</div>

CookingAdmin https://cookingwiki.com/w/index.php?title=Lowell%27s_Lebanese_Pita_Recipe&diff=29 2024-02-04T23:52:16Z

<p>CookingAdmin: </p> <hr /> <div>[[File:Lebanese Pita in a towel.png|thumb|Completed pita resting in a towel]]<br /> <br /> This recipe is my attempt to create authentic Lebanese style pita (these are very thin and designed to be used to wrap around food) but you can also use the same recipe for Greek style pita pockets, you'll just need to roll the dough thicker.<br /> <br /> Note: this recipe uses a Zojirushi bread machine to mix and knead the dough, but you could use a stand mixer or your hands to knead it and let the dough rest for an hour before moving on to step 3.<br /> <br /> ==Ingredients==<br /> <br /> * 350g of hot but not boiling water<br /> * 553g King Arthur bread flour<br /> * 2 teaspoons table salt (not kosher)<br /> * 3 tablespoons sugar<br /> * 1 tablespoon gluten flour (unsure if this is required, but that’s what I went with)<br /> * 1 tablespoon active dry yeast<br /> <br /> ==Instructions==<br /> <br /> # Put the ingredients into the bread machine in the order listed - make sure the yeast does not touch the water (important)<br /> # Put the pan into the bread machine and select Option 11 (or the dough cycle for your machine)<br /> # When the dough is finished, split it up into ~15 equal balls (this is roughly 65g per ball for me). You might have to tweak the count depending on how thick/big you want them. Don’t go too wide though because they get unwieldy. <br /> # [[File:Lebanese Pita Dough Partially Rolled.png|thumb|Pita dough partially rolled out]]Form the balls as tight as possible, and set them all on a tray to rest for 15 minutes, covered with a towel (I just use parchment instead of a tray). This allows the gluten to settle so you can roll them out. <br /> # Use plenty of flour on your rolling surface! <br /> # After resting, roll out a couple of the balls into circles about 6 inches or so. Make sure to flip often so it doesn’t stick, and reflour whenever needed. Set those aside to rest for a few more minutes while you roll out some more balls to 6” and set those aside. <br /> # Go back to the original 6” rolled pitas and roll them out until they are maybe 2-3mm thick for Lebanese style pita- on my rolling surface there’s a circular pattern and a logo and I can just *barely* make out the pattern and logo when they are rolled thin enough. For greek pita, you want them to be a little thicker, maybe almost an 8th of an inch thick. It’ll take some practice to get the feel of it. <br /> # Set aside the rolled pitas on some parchment or wax paper, cover them with a towel, and then finish rolling the rest. I like to use an assembly line where I always have some resting half rolled while I’m rolling more, but it depends on your workspace. <br /> # Put a pan over medium high to high heat and let it get hot - I use a cheap wok but a really flat pan or even a griddle would work if it can get hot enough. Don’t grease it. <br /> # To cook the pitas, starting with the ones that have rested the longest, you’ll put them down, wait about 20-30 seconds until you start seeing a lot of bubbles forming and the bottom side is starting to get a little bit browned. Flip the pita, and hold a big spatula very gently on the top to trap the steam inside (this step is way more important than it seems). Over about a minute, the pita should fill up with air and turn into a ball. Flip it over right away, and then flip it around to let it cook on the various sides and get some nice browning. The whole process should take roughly 2 minutes per pita, maybe 2.5 minutes for greek pita since they are thicker. <br /> # IMPORTANT: Once the pita is finished, put it on top of a double or triple layer towel and then cover with another towel, or multiple towels. The pita need to steam and cool down to turn into the nice soft pita that you are expecting. Stack the next pitas directly on top of the rest and keep it covered. <br /> # Once they are fully and completely cooled down, keep them in a large ziplock bag (I use the 2 gallon style). They will *very* quickly go stale if left out in the air, so make sure to close that bag after you grab one.</div>

CookingAdmin https://cookingwiki.com/w/index.php?title=MediaWiki:Common.css&diff=28 2024-02-04T23:47:45Z

<p>CookingAdmin: </p> <hr /> <div>/* CSS placed here will be applied to all skins */<br /> .mw-logo-icon {<br /> display:block !important;<br /> width:2em !important;<br /> height:2em !important<br /> }<br /> <br /> @media all and (min-width:720px) {<br /> .mw-logo-icon {<br /> display:block<br /> width:3.125em !important;<br /> height:3.125em !important <br /> }<br /> }</div>

CookingAdmin https://cookingwiki.com/w/index.php?title=MediaWiki:Common.css&diff=27 2024-02-04T23:45:58Z

<p>CookingAdmin: Created page with &quot;/* CSS placed here will be applied to all skins */ .mw-logo-icon { display:block; width:2em; height:2em } @media all and (min-width:720px) { .mw-logo-icon { display:block width:3.125em; height:3.125em } }&quot;</p> <hr /> <div>/* CSS placed here will be applied to all skins */<br /> .mw-logo-icon {<br /> display:block;<br /> width:2em;<br /> height:2em<br /> }<br /> <br /> @media all and (min-width:720px) {<br /> .mw-logo-icon {<br /> display:block<br /> width:3.125em;<br /> height:3.125em <br /> }<br /> }</div>

CookingAdmin https://cookingwiki.com/w/index.php?title=File:Cookingwiki.jpg&diff=26 2024-02-04T22:04:24Z

<p>CookingAdmin: </p> <hr /> <div></div>

CookingAdmin https://cookingwiki.com/w/index.php?title=Main_Page&diff=25 2024-02-04T21:05:10Z

<p>CookingAdmin: </p> <hr /> <div>This is Lowell's cooking website.<br /> <br /> [[File:Lebanese Pita in a towel.png|thumb|none|[[Lowell's Lebanese Pita Recipe]]|link=Lowell's Lebanese Pita Recipe]]</div>

CookingAdmin https://cookingwiki.com/w/index.php?title=Main_Page&diff=24 2024-02-04T21:04:21Z

<p>CookingAdmin: </p> <hr /> <div>This is Lowell's cooking website.<br /> <br /> * [[Lowell's Lebanese Pita Recipe]]<br /> <br /> [[File:Lebanese Pita in a towel.png|thumb|none|Lebanese Pita|link=Lowell's Lebanese Pita Recipe]]</div>

CookingAdmin https://cookingwiki.com/w/index.php?title=Lowell%27s_Lebanese_Pita_Recipe&diff=23 2024-02-04T20:57:44Z

<p>CookingAdmin: </p> <hr /> <div>[[File:Lebanese Pita in a towel.png|thumb|Completed pita resting in a towel]]<br /> <br /> This recipe is my attempt to create authentic Lebanese style pita (these are very thin and designed to be used to wrap around food) but you can also use the same recipe for Greek style pita pockets, you'll just need to roll the dough thicker.<br /> <br /> Note: this recipe uses a Zojirushi bread machine to mix and knead the dough, but you could use a stand mixer or your hands to knead it and let the dough rest for an hour before moving on to step 3.<br /> <br /> ==Ingredients==<br /> <br /> * 350g of hot but not boiling water<br /> * 553g King Arthur bread flour<br /> * 2 teaspoons table salt (not kosher)<br /> * 3 tablespoons sugar<br /> * 1 tablespoon gluten flour (unsure if this is required, but that’s what I went with)<br /> * 1 tablespoon active dry yeast<br /> <br /> ==Instructions==<br /> <br /> # Put the ingredients into the bread machine in the order listed - make sure the yeast does not touch the water (important)<br /> # Put the pan into the bread machine and select Option 11 (or the dough cycle for your machine)<br /> # When the dough is finished, split it up into ~15 equal balls (this is roughly 65g per ball for me). You might have to tweak the count depending on how thick/big you want them. Don’t go too wide though because they get unwieldy. <br /> [[File:Lebanese Pita Dough Partially Rolled.png|thumb|Pita dough partially rolled out]]<br /> # Form the balls as tight as possible, and set them all on a tray to rest for 15 minutes, covered with a towel (I just use parchment instead of a tray). This allows the gluten to settle so you can roll them out. <br /> # Use plenty of flour on your rolling surface! <br /> # After resting, roll out a couple of the balls into circles about 6 inches or so. Make sure to flip often so it doesn’t stick, and reflour whenever needed. Set those aside to rest for a few more minutes while you roll out some more balls to 6” and set those aside. <br /> # Go back to the original 6” rolled pitas and roll them out until they are maybe 2-3mm thick for Lebanese style pita- on my rolling surface there’s a circular pattern and a logo and I can just *barely* make out the pattern and logo when they are rolled thin enough. For greek pita, you want them to be a little thicker, maybe almost an 8th of an inch thick. It’ll take some practice to get the feel of it. <br /> # Set aside the rolled pitas on some parchment or wax paper, cover them with a towel, and then finish rolling the rest. I like to use an assembly line where I always have some resting half rolled while I’m rolling more, but it depends on your workspace. <br /> # Put a pan over medium high to high heat and let it get hot - I use a cheap wok but a really flat pan or even a griddle would work if it can get hot enough. Don’t grease it. <br /> # To cook the pitas, starting with the ones that have rested the longest, you’ll put them down, wait about 20-30 seconds until you start seeing a lot of bubbles forming and the bottom side is starting to get a little bit browned. Flip the pita, and hold a big spatula very gently on the top to trap the steam inside (this step is way more important than it seems). Over about a minute, the pita should fill up with air and turn into a ball. Flip it over right away, and then flip it around to let it cook on the various sides and get some nice browning. The whole process should take roughly 2 minutes per pita, maybe 2.5 minutes for greek pita since they are thicker. <br /> # IMPORTANT: Once the pita is finished, put it on top of a double or triple layer towel and then cover with another towel, or multiple towels. The pita need to steam and cool down to turn into the nice soft pita that you are expecting. Stack the next pitas directly on top of the rest and keep it covered. <br /> # Once they are fully and completely cooled down, keep them in a large ziplock bag (I use the 2 gallon style). They will *very* quickly go stale if left out in the air, so make sure to close that bag after you grab one.</div>

CookingAdmin https://cookingwiki.com/w/index.php?title=File:Lebanese_Pita_Dough_Partially_Rolled.png&diff=22 2024-02-04T20:55:33Z

<p>CookingAdmin: </p> <hr /> <div>In progress rolling out Lebanese pita. The balls on the right have been resting for 15 minutes, and the partially rolled pita are resting for the second roll to get them thin enough to cook.</div>

CookingAdmin https://cookingwiki.com/w/index.php?title=Lowell%27s_Lebanese_Pita_Recipe&diff=21 2024-02-04T20:51:33Z

<p>CookingAdmin: </p> <hr /> <div>[[File:Lebanese Pita in a towel.png|thumb]]<br /> <br /> This recipe is my attempt to create authentic Lebanese style pita (these are very thin and designed to be used to wrap around food) but you can also use the same recipe for Greek style pita pockets, you'll just need to roll the dough thicker.<br /> <br /> Note: this recipe uses a Zojirushi bread machine to mix and knead the dough, but you could use a stand mixer or your hands to knead it and let the dough rest for an hour before moving on to step 3.<br /> <br /> ==Ingredients==<br /> <br /> * 350g of hot but not boiling water<br /> * 553g King Arthur bread flour<br /> * 2 teaspoons table salt (not kosher)<br /> * 3 tablespoons sugar<br /> * 1 tablespoon gluten flour (unsure if this is required, but that’s what I went with)<br /> * 1 tablespoon active dry yeast<br /> <br /> ==Instructions==<br /> <br /> # Put the ingredients into the bread machine in the order listed - make sure the yeast does not touch the water (important)<br /> # Put the pan into the bread machine and select Option 11 (or the dough cycle for your machine)<br /> # When the dough is finished, split it up into ~15 equal balls (this is roughly 65g per ball for me). You might have to tweak the count depending on how thick/big you want them. Don’t go too wide though because they get unwieldy. <br /> # Form the balls as tight as possible, and set them all on a tray to rest for 15 minutes, covered with a towel (I just use parchment instead of a tray). This allows the gluten to settle so you can roll them out. <br /> # Use plenty of flour on your rolling surface! <br /> # After resting, roll out a couple of the balls into circles about 6 inches or so. Make sure to flip often so it doesn’t stick, and reflour whenever needed. Set those aside to rest for a few more minutes while you roll out some more balls to 6” and set those aside. <br /> # Go back to the original 6” rolled pitas and roll them out until they are maybe 2-3mm thick for Lebanese style pita- on my rolling surface there’s a circular pattern and a logo and I can just *barely* make out the pattern and logo when they are rolled thin enough. For greek pita, you want them to be a little thicker, maybe almost an 8th of an inch thick. It’ll take some practice to get the feel of it. <br /> # Set aside the rolled pitas on some parchment or wax paper, cover them with a towel, and then finish rolling the rest. I like to use an assembly line where I always have some resting half rolled while I’m rolling more, but it depends on your workspace. <br /> # Put a pan over medium high to high heat and let it get hot - I use a cheap wok but a really flat pan or even a griddle would work if it can get hot enough. Don’t grease it. <br /> # To cook the pitas, starting with the ones that have rested the longest, you’ll put them down, wait about 20-30 seconds until you start seeing a lot of bubbles forming and the bottom side is starting to get a little bit browned. Flip the pita, and hold a big spatula very gently on the top to trap the steam inside (this step is way more important than it seems). Over about a minute, the pita should fill up with air and turn into a ball. Flip it over right away, and then flip it around to let it cook on the various sides and get some nice browning. The whole process should take roughly 2 minutes per pita, maybe 2.5 minutes for greek pita since they are thicker. <br /> # IMPORTANT: Once the pita is finished, put it on top of a double or triple layer towel and then cover with another towel, or multiple towels. The pita need to steam and cool down to turn into the nice soft pita that you are expecting. Stack the next pitas directly on top of the rest and keep it covered. <br /> # Once they are fully and completely cooled down, keep them in a large ziplock bag (I use the 2 gallon style). They will *very* quickly go stale if left out in the air, so make sure to close that bag after you grab one.</div>

CookingAdmin https://cookingwiki.com/w/index.php?title=File:Lebanese_Pita_in_a_towel.png&diff=20 2024-02-04T20:50:50Z

<p>CookingAdmin: </p> <hr /> <div>Lebanese style pita directly out of the pan, wrapped in a towel</div>

CookingAdmin https://cookingwiki.com/w/index.php?title=Lowell%27s_Lebanese_Pita_Recipe&diff=19 2024-02-04T20:34:49Z

<p>CookingAdmin: </p> <hr /> <div>This recipe is my attempt to create authentic Lebanese style pita (these are very thin and designed to be used to wrap around food) but you can also use the same recipe for Greek style pita pockets, you'll just need to roll the dough thicker.<br /> <br /> Note: this recipe uses a Zojirushi bread machine to mix and knead the dough, but you could use a stand mixer or your hands to knead it and let the dough rest for an hour before moving on to step 3.<br /> <br /> ==Ingredients==<br /> <br /> * 350g of hot but not boiling water<br /> * 553g King Arthur bread flour<br /> * 2 teaspoons table salt (not kosher)<br /> * 3 tablespoons sugar<br /> * 1 tablespoon gluten flour (unsure if this is required, but that’s what I went with)<br /> * 1 tablespoon active dry yeast<br /> <br /> ==Instructions==<br /> <br /> # Put the ingredients into the bread machine in the order listed - make sure the yeast does not touch the water (important)<br /> # Put the pan into the bread machine and select Option 11 (or the dough cycle for your machine)<br /> # When the dough is finished, split it up into ~15 equal balls (this is roughly 65g per ball for me). You might have to tweak the count depending on how thick/big you want them. Don’t go too wide though because they get unwieldy. <br /> # Form the balls as tight as possible, and set them all on a tray to rest for 15 minutes, covered with a towel (I just use parchment instead of a tray). This allows the gluten to settle so you can roll them out. <br /> # Use plenty of flour on your rolling surface! <br /> # After resting, roll out a couple of the balls into circles about 6 inches or so. Make sure to flip often so it doesn’t stick, and reflour whenever needed. Set those aside to rest for a few more minutes while you roll out some more balls to 6” and set those aside. <br /> # Go back to the original 6” rolled pitas and roll them out until they are maybe 2-3mm thick for Lebanese style pita- on my rolling surface there’s a circular pattern and a logo and I can just *barely* make out the pattern and logo when they are rolled thin enough. For greek pita, you want them to be a little thicker, maybe almost an 8th of an inch thick. It’ll take some practice to get the feel of it. <br /> # Set aside the rolled pitas on some parchment or wax paper, cover them with a towel, and then finish rolling the rest. I like to use an assembly line where I always have some resting half rolled while I’m rolling more, but it depends on your workspace. <br /> # Put a pan over medium high to high heat and let it get hot - I use a cheap wok but a really flat pan or even a griddle would work if it can get hot enough. Don’t grease it. <br /> # To cook the pitas, starting with the ones that have rested the longest, you’ll put them down, wait about 20-30 seconds until you start seeing a lot of bubbles forming and the bottom side is starting to get a little bit browned. Flip the pita, and hold a big spatula very gently on the top to trap the steam inside (this step is way more important than it seems). Over about a minute, the pita should fill up with air and turn into a ball. Flip it over right away, and then flip it around to let it cook on the various sides and get some nice browning. The whole process should take roughly 2 minutes per pita, maybe 2.5 minutes for greek pita since they are thicker. <br /> # IMPORTANT: Once the pita is finished, put it on top of a double or triple layer towel and then cover with another towel, or multiple towels. The pita need to steam and cool down to turn into the nice soft pita that you are expecting. Stack the next pitas directly on top of the rest and keep it covered. <br /> # Once they are fully and completely cooled down, keep them in a large ziplock bag (I use the 2 gallon style). They will *very* quickly go stale if left out in the air, so make sure to close that bag after you grab one.</div>

CookingAdmin https://cookingwiki.com/w/index.php?title=Lowell%27s_Lebanese_Pita_Recipe&diff=18 2024-02-04T20:32:39Z

<p>CookingAdmin: Created page with &quot;This recipe is my attempt to create authentic Lebanese style pita (these are very thin and designed to be used to wrap around food, not as pita pocket sandwiches). Note: this recipe uses a Zojirushi bread machine to mix and knead the dough, but you could use a stand mixer or your hands to knead it and let the dough rest for an hour before moving on to step 3. ==Ingredients== * 350g of hot but not boiling water * 553g King Arthur bread flour * 2 teaspoons table salt (...&quot;</p> <hr /> <div>This recipe is my attempt to create authentic Lebanese style pita (these are very thin and designed to be used to wrap around food, not as pita pocket sandwiches). <br /> <br /> Note: this recipe uses a Zojirushi bread machine to mix and knead the dough, but you could use a stand mixer or your hands to knead it and let the dough rest for an hour before moving on to step 3.<br /> <br /> ==Ingredients==<br /> <br /> * 350g of hot but not boiling water<br /> * 553g King Arthur bread flour<br /> * 2 teaspoons table salt (not kosher)<br /> * 3 tablespoons sugar<br /> * 1 tablespoon gluten flour (unsure if this is required, but that’s what I went with)<br /> * 1 tablespoon active dry yeast<br /> <br /> ==Instructions==<br /> <br /> # Put the ingredients into the bread machine in the order listed - make sure the yeast does not touch the water (important)<br /> # Put the pan into the bread machine and select Option 11 (or the dough cycle for your machine)<br /> # When the dough is finished, split it up into ~15 equal balls (this is roughly 65g per ball for me). You might have to tweak the count depending on how thick/big you want them. Don’t go too wide though because they get unwieldy. <br /> # Form the balls as tight as possible, and set them all on a tray to rest for 15 minutes, covered with a towel (I just use parchment instead of a tray). This allows the gluten to settle so you can roll them out. <br /> # Use plenty of flour on your rolling surface! <br /> # After resting, roll out a couple of the balls into circles about 6 inches or so. Make sure to flip often so it doesn’t stick, and reflour whenever needed. Set those aside to rest for a few more minutes while you roll out some more balls to 6” and set those aside. <br /> # Go back to the original 6” rolled pitas and roll them out until they are maybe 2-3mm thick for Lebanese style pita- on my rolling surface there’s a circular pattern and a logo and I can just *barely* make out the pattern and logo when they are rolled thin enough. For greek pita, you want them to be a little thicker, maybe almost an 8th of an inch thick. It’ll take some practice to get the feel of it. <br /> # Set aside the rolled pitas on some parchment or wax paper, cover them with a towel, and then finish rolling the rest. I like to use an assembly line where I always have some resting half rolled while I’m rolling more, but it depends on your workspace. <br /> # Put a pan over medium high to high heat and let it get hot - I use a cheap wok but a really flat pan or even a griddle would work if it can get hot enough. Don’t grease it. <br /> # To cook the pitas, starting with the ones that have rested the longest, you’ll put them down, wait about 20-30 seconds until you start seeing a lot of bubbles forming and the bottom side is starting to get a little bit browned. Flip the pita, and hold a big spatula very gently on the top to trap the steam inside (this step is way more important than it seems). Over about a minute, the pita should fill up with air and turn into a ball. Flip it over right away, and then flip it around to let it cook on the various sides and get some nice browning. The whole process should take roughly 2 minutes per pita, maybe 2.5 minutes for greek pita since they are thicker. <br /> # IMPORTANT: Once the pita is finished, put it on top of a double or triple layer towel and then cover with another towel, or multiple towels. The pita need to steam and cool down to turn into the nice soft pita that you are expecting. Stack the next pitas directly on top of the rest and keep it covered. <br /> # Once they are fully and completely cooled down, keep them in a large ziplock bag (I use the 2 gallon style). They will *very* quickly go stale if left out in the air, so make sure to close that bag after you grab one.</div>

CookingAdmin https://cookingwiki.com/w/index.php?title=Smoky_Lentil_Stew_with_Sausage_and_Potatoes&diff=17 2023-10-23T22:43:31Z

<p>CookingAdmin: Created page with &quot;right This stew gets the smoky flavor from a healthy dose of smoked paprika and a lot of Kielbasa. Use higher quality sausage for significantly better results. You&#039;ll want to serve it with a drizzle of really good olive oil and some good parmesan. === Ingredients === * 2 Kielbasa links, cut into bite-size chunks * 4 Leeks, chopped * 4 Carrots, chopped finely * 1 Onion, diced * 1 Orange Bell Pepper, diced * 4 Stalks of celery, d...&quot;</p> <hr /> <div>[[File:SmokyLentilSausageSoup.jpg|thumb|right]]<br /> This stew gets the smoky flavor from a healthy dose of smoked paprika and a lot of Kielbasa. Use higher quality sausage for significantly better results. You'll want to serve it with a drizzle of really good olive oil and some good parmesan.<br /> <br /> === Ingredients ===<br /> <br /> * 2 Kielbasa links, cut into bite-size chunks<br /> * 4 Leeks, chopped<br /> * 4 Carrots, chopped finely<br /> * 1 Onion, diced<br /> * 1 Orange Bell Pepper, diced<br /> * 4 Stalks of celery, diced<br /> * 2 Tablespoons Smoked Paprika <br /> * 2 Cloves of garlic, minced<br /> * 5 Medium Yukon Gold Potatoes<br /> * 1 Teaspoon dried thyme<br /> * 1 Teaspoon beef bouillon (optional)<br /> * 1 pound bag of brown lentils<br /> * Olive Oil<br /> * 1 Can diced tomatoes (fire roasted if possible)<br /> * 10 cups of water<br /> * Salt to taste (start with 2 teaspoons)<br /> * Parmesan for serving (Get the good stuff)<br /> <br /> <br /> === Preparation ===<br /> <br /> # Brown the Kielbasa in a large pot, remove and reserve<br /> # Saute the onions, leeks, carrots, celery, and bell pepper on medium heat until it's cooked down and lightly brown<br /> # Push everything to the sides add a little oil and the smoked paprika to the pan, cook it briefly to release the flavors, and then mix everything around and saute for another minute.<br /> # Add the garlic and saute for another minute<br /> # Add the water and scrape the bottom of the pan to get all the browned bits<br /> # Add the potatoes, thyme, bouillon if using, diced tomatoes, and lentils. <br /> # Bring to a boil and then reduce and simmer for an hour. <br /> # Salt to taste<br /> <br /> ==== Serving ====<br /> * Add into bowls, drizzle good extra virgin olive oil and add parmesan<br /> * Serve with good toasted bread<br /> <br /> === Notes ===<br /> * This will improve overnight, but you might have to add a little water when you reheat it.</div>

CookingAdmin https://cookingwiki.com/w/index.php?title=File:SmokyLentilSausageSoup.jpg&diff=16 2023-10-23T22:29:52Z

<p>CookingAdmin: </p> <hr /> <div>Smoky Lentil and Sausage Soup cooking on the stove</div>

CookingAdmin https://cookingwiki.com/w/index.php?title=Ultimate_Grilled_BBQ_Chicken_Recipe&diff=15 2023-08-31T13:09:53Z

<p>CookingAdmin: Created page with &quot;This chicken comes out tasting smokey, delicious, and has nice crispy skin. The spice rub mimics the flavors of a good BBQ sauce, so you don&#039;t have to actually put the sauce on there, which would make the chicken skin flabby. Also note that it&#039;s not technically barbecue, since we&#039;re not smoking it. === Ingredients === ==== The Meat ==== * 1 Package Each, Chicken thighs and drumsticks, skin on. Should be 4 thighs and 6 drumsticks. ==== The Brine ==== * Quart o...&quot;</p> <hr /> <div>This chicken comes out tasting smokey, delicious, and has nice crispy skin. The spice rub mimics the flavors of a good BBQ sauce, so you don't have to actually put the sauce on there, which would make the chicken skin flabby. Also note that it's not technically barbecue, since we're not smoking it.<br /> === Ingredients ===<br /> <br /> ==== The Meat ====<br /> <br /> * 1 Package Each, Chicken thighs and drumsticks, skin on. Should be 4 thighs and 6 drumsticks. <br /> <br /> ==== The Brine ====<br /> <br /> * Quart of water <br /> * 1/2 cup honey <br /> * 3/4 cup kosher salt (1/2 cup table salt) <br /> * 1-2 gallon size plastic ziplock bag <br /> <br /> ==== The Dry Rub ====<br /> <br /> * 1 tbsp curry powder (not the madras kind) <br /> * 1 tbsp chili powder <br /> * 2 tsp cocoa powder <br /> * 1 tsp adobo powder (the kind without pepper) <br /> * 1 tsp ground cumin <br /> * 1 tbsp smoked paprika <br /> * 1/2 tsp hot paprika (optional) <br /> <br /> === Preparation ===<br /> <br /> ==== Brine the Chicken ====<br /> <br /> # Put the water, honey, and salt into the bag. Mix it around until it's dissolved.<br /> # Add the chicken, mix around until it's nicely coated.<br /> # Put in the fridge for 1 to 1.5 hours.<br /> # Drain the chicken and pat dry with paper towels. <br /> <br /> ==== Deploy the Spice Rub ====<br /> <br /> # Mix all the ingredients together <br /> # Put the now-dry chicken into a big ziplock back (preferably 2 gallon size). <br /> # Pour the rub over the chicken, and mix it all around until everything is very evenly coated. <br /> # Put the chicken on a wire rack for 30 minutes. <br /> <br /> ==== Grill the Chicken ====<br /> <br /> # Heat up the grill, cook the chicken until it's nicely dark on each side, and registers 160-170 on an instant read thermometer. For best results, cook it on high temperature for the first 5-10 minutes, and then lower the heat to medium for the rest of the time. This will take around 20 minutes total, but really depends on your grill. <br /> <br /> === Notes ===<br /> <br /> * Try not to flip the chicken for the first 10 minutes or so of grilling, you want the really dark grill marks and the skin to get really done. <br /> * Better to overcook the chicken slightly to make sure the skin is crisp, since it's dark meat and can take it. <br /> * You could make it even more smokey by using some wood chips.</div>

CookingAdmin