Her last vid was just two weeks ago. She's on the BA instagram a bunch too.
Made the making perfect thanksgiving Potatoes for our family get together. They were really good, but don't think I'd usually want them in a regular sort of meal. They're just sort of strong in a way that I don't really like my mashed potatoes to be. They're usually just the filler or compliment to food where these are pretty overbearing. They were really good though.
I made the Corn Nuts stuffing (not the fried rice variant). I ended up with way too much liquid at the end, so I would either need to cook more of it off in the beginning or perhaps just ditch the white wine toward the end if I made it again. The final product was a little more soggy than I wanted, but it was still incredible. My family really enjoyed it.I made the turkey recipe as well. Turned out great.
Gravy, I sort of went my own way—while I decided to roast the turkey in the oven this year, my wife really loved the gravy I would make from a smoked turkey. So I threw the turkey back, neck, and other trimmings into the smoker, then made stock from those bits, then made a basic roux-thickened gravy using that, the left over spice mix from the turkey, and some other herbs. I did take a cue from their recipe and add a big pinch of MSG, though. :)
Alright, fine! You got me!
That Claire, the baker, has never thought of that makes me giggle.The freaking secret to making Amazing dough that's too wet normally for a peel for extra crispyness, without annihilating it with flour. Is to use parchment paper. Then slide it out from under the pizza after about a minute or two of cooking and let it finish normally in whatever kind of oven you have. So forgiving, so good.
Dumb question: does that work when the oven is 750F? A quick Google suggests parchment paper is only rated to about 500F, and the oven they're using is that fancy Breville pizza oven.The freaking secret to making Amazing dough that's too wet normally for a peel for extra crispyness, without annihilating it with flour. Is to use parchment paper. Then slide it out from under the pizza after about a minute or two of cooking and let it finish normally in whatever kind of oven you have. So forgiving, so good.
Yes, that's pretty common and works well. But it does change the texture of your bottom crust to have the cornmeal baked on there.
Yeah, the parchment paper might burn up in a super-hot pizza oven, and would probably interfere with the desired browning/charring on the bottom of the crust in a quick-cooking pizza like this. Would probably work well in typical home oven temperatures, though.
I haven’t checked it in years but Alton Brown had a pretty basic one
this looks right, i have the same book as this person:
If you're willing to consider a different specific style of pizza, this other Bon Appétit recipe for a Grandma-style pizza is simpler, and good, and honestly probably better suited to the average home oven than what they're trying to do in Making Perfect.