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Bon Appétit |OT| Forum Poster Attempts To Make Gourmet Thread

1000 Needles

Member
Oct 25, 2017
1,082
Canada
Carla punching the massive hole in the dough gave me life.

And watching them put the pizzas in the oven gave me so many Making Perfect season 1 flashbacks.
 

Cat Party

Member
Oct 25, 2017
3,247
I made the Making Perfect turkey and gravy for my family Thanksgiving today. They were both the best versions of those foods I have ever had. The gravy especially was a revelation.
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 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. :)
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.
 

Foltzie

The Fallen
Oct 26, 2017
1,398
I did everything but the Pecan Pie, because deserts were already spoken for and all of the recipes* were a hit across the board.

*Technically, I just did the honey glaze for the Brussel sprouts, I'm sure date molasses and lime is good, but the honey glaze Molly made was easier and sounded great on its own.
 

Aztechnology

Community Resettler
Avenger
Oct 25, 2017
7,905
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.
 

lenovox1

Member
Oct 26, 2017
3,902
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.
That Claire, the baker, has never thought of that makes me giggle.

I personally would have tried to Pam the ever loving sh*t out of the thing.
 

chrominance

Member
Oct 25, 2017
3,136
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.
 

nullref

Member
Oct 27, 2017
584
Isn't the regular pizza technique for getting it not to stick throwing some cornmeal down instead of flour?
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.

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.
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.
 

ty_hot

Member
Dec 14, 2017
3,727
Guys, is there any pizza dough mixture you would recommend? The Making Perfect one uses too many ingredient, 3 kinds of flour and sourdough starter. Id like something simpler to cook my first pizza ever.
 

nullref

Member
Oct 27, 2017
584
Guys, is there any pizza dough mixture you would recommend? The Making Perfect one uses too many ingredient, 3 kinds of flour and sourdough starter. Id like something simpler to cook my first pizza ever.
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.

 

freetacos

Member
Oct 30, 2017
1,100
Some youtube comment on one of their videos talked about one of the chefs being drunk at a bar and telling them that Alex Delaney turned into much more of an asshole when his videos started getting tons of views. It's a youtube comment so I put zero stock in it. But I can totally see that happening.