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[scriver]

What kinda beans did you use?

It's a traditional Swedish breed of the common bean called only "Brown beans" here, according to Wikipedia it is only grown in Sweden, Finland, and "certain parts of the US" (likely where Swedes migrated?), however i don't know how much of that is true and how much is propaganda to make EU give it cultural certification because it looks exactly like this

to the point of that picture being used on the Swedish Wikipedia page but that picture is actually of the "north-hollander brown bean" so yeah. Beans aren't my strong point

I'm going to attempt to make cast iron skillet pizza this weekend, per this recipe:  https://www.youtube.com/watch?v=9TjUWnAK0cg&t=482s

Will post pics.

Make sure you do! Are you making thin pizza or one if those deep dish pizza pies that some American regionalities prefer?

[nenjin]

On the scale of New York Thin Crust --> Chicago Deep Dish, this falls in between. It's not thin crust, so technically it'd be a pan pizza. I personally love deep dish pizzas (and have made them before at home.) I could probably make a deep dish in a cast iron skillet but it might be a bit tricky. Making pan pizzas in a skillet works because you pre-cook the dough a little on the stove top before you add toppings. Then you use the broiler in the oven to brown the top while the heat from the oven cooks it from below to finish it all the way. Not sure that'd work for a deep dish pizza. But the last time I made a deep dish pizza, I used a spring form pan and just baked it, so it would probably be ok.

Should come out thicker than a thin crust but probably less doughy overall than like a Pizza Hut pan pizza.

[Caz]

Cast iron pizza is awesome. Pretty much the best method outside of actually having a proper pizza oven imo.

[scriver]

It's sounds good! I might have to try it too!

[nenjin]

Same guy that did the skillet pizza video has other various methods. There's one where you just straight drape the pie over the oven rack close to the broiler. Comes out looking wavy and strange.

[Iduno]

Recipe I use is this:

"Crust:
1 3/4 cups flour (7.7 oz.)
1/4 cup cornmeal (40 g.)
1/2 tsp. Salt
1/2 package dry yeast
1/2 cup plus 1 1/2 tb. water (4.75 oz.)
OR
1/2 cup plus 1/2 tb. water (4.25 oz.) and 1/2 oz. crushed garlic (this crust is my deviation from the original recipe)
3 tb. Olive oil (42 g.)

Assemble the above as you would any yeast dough, and let it rise once.  I like to let the dough rise overnight in the fridge."

Put it in a seasoned and oiled (although leaving a very small rim near the top un-oiled makes it easier to stick the crust to the sides so they don't fold in on themselves) ~10-inch cast iron pan, and fill it with whatever fillings you like.

A thick spinach-artichoke dip made with cream cheese instead of mayonnaise is great for that, but anything that will more or less solidify in the oven will work nicely. You get pie-like slices that will fill you up more than you'd expect.

[nenjin]

Generally a success!





Obviously the amount of dough called for by the recipe was a little short of the whole pan but it still worked out. I made the dough last night and, still being more or less of a baking noob, didn't give it a rise before I put it in the fridge. So it sat out today for about ~4 hours before I put it all together. I think it rose a lot less than expected (also I noticed my yeast didn't bloom very aggressively....) but overall I think it turned out decent and edible. The crust method, using seasoned oil in the pan with a little bit of salt, and the nice browning you get, packs so much flavor in you find yourself wanting more crust. Overall the flavor of olive oil was pretty strong, the recipe calls for it in several places. I also did some chopped garlic on the sauce layer.

Texture wise it came out thicker than a thin crust but not by much. It was a little doughy near the cheese but I assume that's because of all the cheese and topping. It was perfectly edible though and the crust held in the hand just fine. Bottom had a nice subtle crunch.

I made another dough ball out of paranoia so I may just make it again tomorrow with a properly risen dough that fits the pan, see how we do.

[Dunamisdeos]

Certainly looks fantastic! Very nice.

[scriver]

Yes, that's a pizza success story!

Where's the ananas though?

[nenjin]

We don't roll like that in this house, sir.

[Dunamisdeos]

I ALWAYS add a bit of extra olive oil/salt to my pizza crust. No reason not to give your dough a little oomph.

[scriver]

So back when I made my ginger crack candy for Christmas I got in a little bit of a ginger mood and thought of all kinds of gingery stuff I wanted to make, one of the most probable ideas that crossed my mind was ginger chicken -- I finally got off my butt today and put something together. With only slight internet checking for reference so I can still call it self-ideaed (not that it's anything special -- it's just ginger and chili and garlic). It's getting ovened up right now

[martinuzz]

Ginger, chili (or well, Adjuma or Jalapeņo peppers usually) and garlic are the base for a lot of my cooking experiments.

[Dunamisdeos]

I made a ham today. Used honey, brown sugar, cinnamon, and ginger for the glaze.

Came out pretty ok.

This thing was SALTY tho. Any tips on how to lessen the SALT?

[Caz]

Soak it overnight in water before you cook it.