Tested out a new dough recipe 62% hydration, 2% salt, .5% yeast. Bulk fermentation for 4 hours followed by cold fermentation for 3 days. Each dough ball was roughly about 250 grams. First pizza is a portobello, spinach, artichoke, with garlic scape pesto sauce, second one is leftover ribeye steak, spinach, portobello with garlic scape pesto sauce. The second pizza was almost a disaster since I got greedy and loaded it with too many toppings, it got stuck to the peel as I tried to get it into the oven. I should had known better. Overall I am pretty happy with the result with only using a conventional oven that can only go up to 550. #pizza #bakingsteel #homecooking
Lobster Roll
🎶 Lobster roll, take me home 🎶 🎶. To the place I belong 🎶 . 😋
Lobsters are 9.99/lb at Palmers (a local market) I couldn’t help but to buy a few to make lobster rolls on this hot day.
Lobster meat was souvide in butter and then tossed in mayo with celery and chives.
#lobsterroll #souvidecooking #friday #homecooking #rochesterny
Quick Lunch
Korean inspired tofu cucumber appetizer with Sun Noodles tan tan ramen kit.
Sauce for the app 6 tablespoons soy sauce
6 tablespoons water
2 tablespoons sesame oil
2 teaspoons sugar
2 teaspoons red pepper flakes
2 teaspoons sesame seed
2 cloves garlic minced
1 scallion finely chopped
Mix everything together and just pour it over the tofu and cucumber.
#homecooking #quicklunch #sunnoodles #rochesterny
