Sure, though, it might be a good idea to make a more highly flavored meal like cheese crusted or maple glazed. My favorite form of salmon (baked and topped with a piccata like sauce) would probably be pretty underwhelming if the meats not in great shape.
That all said a few months in the freezer probably wouldn’t sap out too much flavor, even if it was just in a zip lock bag.
Thank you, good to have reassurance. I have it in a miso honey garlic marinade right now which I think will help. Another possibility which I often use for the tail end bits is a panang curry.
Sounds like they might be drying out, maybe while they’re waiting to be cooked. You can keep them under a moist towel while waiting if that’s the issue. They might also be cooking too long. I don’t have a great sense of what doneness looks like for tortillas, but I imagine knowledge mostly comes from experience.
I think both of these might be problems. I definitely didn’t cover the dough and the ones I cooked at a higher heat for a shorter time did come out slightly better.
Thanks for the tip. I’ll be sure to post again if I get anything worthy. 😁
I think I just used cold water, so that might be an issue. I also didn’t cover the dough while it rested so I’m sure it dried out a bit. Thanks for the tip.
I would suggest just finding a recipe that already includes those ingredients.
Adding those three induces a lot of variables. Gluten is obviously going to strengthen the dough but be mitigated to some degree by the dough conditioner, it hydrates differently too. Diastatic Malt will add sweetness as well as flavor.
Your liquid (milk) will need to be increased.
What dough conditioner are you using? There are many.
What is the end goal here?
You can certainly do this but it would be an iterative process, this time too chewy, next too dry, etc.
I’ve made a recipe that includes them but for a hoagie (or sub roll). That recipe uses 240g flour, 60g VWG, 8g dough conditioner, and 6g DMP. Doing some math and using baker percentages, it goes as follows: 25% for VWG, 3% for dough conditioner, and 2% for DMP. I probably did something wrong but I could try this formula. Of course, it there’s a better method I’ll consider it first.
If you’re happy with Bakers percentages I would go with that. You will need to increase your water as a percentage too.
You said in another comment that you wanted puffier bread, usually you want to increase hydration for that. It somewhat depends on your heat transfer though. You can use lower hydrations in a conventional oven, cooking on a steel plate on the stove or using a Tandoor works better with either higher hydration or longer ferments.
Reading your original recipe I thought you were looking at around a two hour fermentation time. Is that correct?
Soy sauce, chili sauce, chili crisps, rice vinegar, curry powder, or any combination of them. Adding scallions or grapes is also good (maybe not both, never tried it).
Lemon juice, pepper, and parmesan is also good.
Both of the above assume some mayo is used as a base binder.
Basically fat, acid, salt, and heat (in this case spice, but you can also add bread crumbs and egg to make tuna cakes)
Chili crisps! I hadn’t thought of that with tuna, I like to add them to my eggs. Do you have a go to brand? I like the laoganma, but I think it would be too chunky for tuna?
I keep seeing capers, what are they like? Are they similar to olives? I’ve never had anything with capers before, but I like dill, pickles, olives of all kinds so it seems like it’s up my alley
Yeah you’d probably like them if youre into pickles and olives. They are a pickled bud of a plant, cant really describe what they taste like other than “like capers.” They’re bitter and kinda floral I guess? Anyway, a good paring with fish.
Crush crackers into crumbs. Set aside approximately 1/3-1/4 to bread patties. Put remainder into a bowl. Add egg and drained tuna. Add a few dashes of Worcestershire sauce if desired. Mix together and form patties. (I usually get 2 to 4 patties per can.) Coat outside with cracker crumbs, fry in oil until outer crackers are golden brown. Serve and eat.
Can also be made with canned salmon. My kids like eating them with ketchup or steak sauce. This is actually what I’ll be making for supper tomorrow night. You could totally eat this up with spicy ketchup.
Fermented and spicy - how about some gochujang? It’s like miso, but a Korean version with chili. Mix it with some good sesame oil and a splash of rice vinegar to lighten it up. Then put it with the tuna in your onigiri like you would the mayo. It’s already salty, so no need to add salt.
I do, but the labels all being in Korean is very overwhelming. Do you have any advice for navigating? I’m pretty adventurous so if need be I can just grab a few and roll the dice. I just hate to be wasteful
Soylent is great. I don’t use it on the regular but it works for all the things you’d want one to work for. 400 calories downed quick and satiates for about 3 hours.
I second this, though the powder isn’t as good in its current rendition it helps control my portion sizing and helps me focus through the post lunch shift
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