Ryan Parker (@TheRyankParker) of http://foodcraftsmen.com/  joins Jim (@jcollison) for show #168 of Home Gadget Geeks brought to you by the Average Guy Network, part of http://thegeeksnetwork.com/.

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Join us for the show live each Thursday at 8pmC/9E/1UTC at http://theAverageGuy.tv/live or call in your questions or comments to be played on the show at (402) 478-8450

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http://foodcraftsmen.com/

Gadgets that have changed cooking techniques:

New Technique: Sous Vide (Under Pressure):

The Baking Steel: Designed by Andris Lagsdin. http://bakingsteel.com/shop/

  • The baking steel is designed to give you better crusts on your pizzas and breads. It replicates the hot stone ovens in italian pizzerias.
  • Benefits:
    • Stable temperature control on the baking deck.
    • Doesn’t shatter like “pizza stones” can

WIfi Connected appliances:

Refrigerators

  • allows you to control temperature zones in the fridge keeping food fresher longer
  • organize your home through notes, shopping lists right at the fridge

iDevice iGrill

  • Price $80.00
    • bluetooth connected (200 feet) thermometer built for outdoor use on the grill
      • allows for leaving the grill to work inside on finishing dinner
      • communicates with iOS devices to alert when cooking time, and/or temperature is reached

Apps For Cooks

 

Pizza Dough Recipe (basic)- Divide Dough into 4 equal sized balls

300 grams Caputo flour (it’s a soft wheat flour)

200 grams AP flour

300 grams water (107*F)

2 grams Honey or maple syrup

2 grams yeast

2 grams salt

In a bowl or stand mixer, combine the flours and salt. In a separate bowl combine water, yeast and honey. Let the yeast bloom for five minutes. Add liquid to dry ingredients and mix on low speed for 5 minutes until the dough is smooth. Remove from mixing bowl onto a flour dusted work surface. Add one tablespoon of olive oil to a clean bowl, rub the oil all over the bowl. Place the ball of dough in the bowl and rotate it around until the entire dough ball is coated with oil. Cover the bowl with plastic wrap, refrigerate overnight.

Allow dough to warm for at least two hours before using it.

For a really soft dough:

Replace 80 grams of water with 80 grams of Extra Virgin Olive Oil.

 


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