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Tuesday, March 20, 2012

“Yeast Bread Seminar, Pt. XXVII: ‘The Best Onion Buns in the World—easy to make and a Joy to Eat’ by Chef Pedro R. Munoz”



As with the past twelve days, we’ve been presenting the Doors to you for your listening enjoyment and now that we’ve completed their official albums, we enter the realm of the long-lost live treasure trove of albums that was always said not to exist when suddenly, they started coming out!  Their THIRTY-FIRST album—“Legacy—the Absolute Best”—was released in 2003 like the previous two selections and was another great retrospective compilation by one of rock’s greatest bands ever and was Certified Gold by the RIAA!  You’ll definitely want to buy this one NOW!  [Unfortunately, the link may no longer be possible due to the fact that the Amazon.com Associates’ Program’s status is up in the air due to the fact that our home base is in California—you can still go there and BUY it!] Thank you, the Elemental News of the Day.




                                                                            



Here's the countdown to December 21, 2012: from today, we have 277 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!





                                                                                        


STINKBUG 2012


                                                                               




Chef Pedro R. Munoz

END Commentary 03-21-2012

Copyright © 2012 by MHB Productions

Word Count: 2,310.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Wednesday, March 21, 2012 by Chef Pedro R. Munoz

YEAST BREAD SEMINAR, PT. XXVII

 Yeast Bread Seminar, Pt. XXVII: ‘The Best Onion Buns in the World—easy to make and a Joy to Eat’ by Chef Pedro R. Munoz



Bakersfield, CA, 03-21-2012 W: The past two days we’ve made some wonderful rolls so today, we will continue on with more of the same.  My choice for today is going to be my beautiful onion rolls, roll that has pulped yellow onion in its make-up as well as granulated onion with which to imbue it with flavor.  The great thing about rolls such as these is that they can be made larger so that they’re suitable for making sandwiches rather than just dinner rolls.  Of course, baking time will be a bit longer but believe me, this is something you’ll figure out rather quickly.  I do think you’ll enjoy this recipe so we’ll get started right away.  Here we go:  

(#118) ONION BUNS





Yield:  18 rolls  / Mis-en-place: 1-1.5 hours:




Qty.
Measure
Item
Other
1
Cup
Water

2
Ounces
Yellow onion, peeled and diced fine

2
Tablespoons
Tepid water

1
Ounce
Budweiser fresh cake yeast

.5
Cup
Onion puree (from first two ingredients)

2
Each
Large AAA eggs

.125
Cup
Honey

2.25
Teaspoons
Kosher salt

1.5
Teaspoons
Onion powder

.25
Cup
Vegetable oil

2.5
Cups +
Bread flour

The Finish:
1
Each
Large AAA egg, beaten and strained

.25
Cup
Milk

.75
Cup
Grated toasted yellow onions

Poppy seeds

1
Cup
Melted butter




Method:

1.      Mis-en-place: have everything ready with which to work!

2.      First things first, combine the onion and the first measure of water and cook the onion until it’s pulpy, falling apart.  If you need to add more water, do so because you’ll probably need it.  Put it into a food processor and puree it; you’ll need the half-cup measure of it called for in the recipe. 

3.      You’ll also need to dice one cup of yellow onions and then toast them on a sheet pan sprayed with PAM or some such other food release spray in a 400°F standard oven or a 350°F convection oven—fan in the “on” position—for 10-20 minutes or until they’re toasty; when they are, pull the pan out and set it aside.  You can keep the oven on for the time being or turn it back on when the dough has proofed.

4.      Combine the tepid water and yeast in the bowl of an electric mixer equipped with a dough hook and begin mixing on low speed.  Have the other ingredients ready and be sure to beat the egg until frothy and then force through a fine-meshed sieve into a container. Spray a sheet pan with PAM or some such other food release spray, line with a sheet of parchment paper, spray with PAM, and sprinkle with plenty of yellow cornmeal and set aside.

5.      Add the onion puree, eggs, honey, salt, onion powder, and oil to the yeast mixture and blend together well.  Then, begin scaling in the bread flour along the sides of the bowl, bit-by-bit, until it’s all used up. Begin with the 2.5-cup measure but you might need to add more due to the time of year, the kitchen’s humidity, or the quality of the flour.  This is the imprecise part of yeast bread baking—the amount of flour used can vary each and every time; that is why you need to become adept at reading what’s going on with the dough as you shall soon see.

6.      Continue adding flour while mixing on low speed until the dough climbs off the sides of the bowl and onto the dough hook and remains there as it continues to rotate slowly about the bowl. If it pulls back onto the sides of the bowl, continue adding flour until it remains on the hook for about ONE minute—then stop mixing, and scoop the dough out onto a lightly-floured work bench.

7.      Rub your hands with flour and sprinkle more atop the dough and begin kneading it by pushing it out and then folding it in on top of itself.  Then pull in the sides folding them over one another and round into a ball.  Continue doing this Knead it until a smooth and elastic dough has formed—about 4-8 minutes.  Always pay attention to what you’re doing and don’t use too much flour and if the dough should start to tear, STOP IMMEDIATELY—IT’S OVER-KNEADED!

8.      Form it into a ball and place inside a metal bowl or pot that’s about twice the size of the dough ball and flour lightly top, bottom, and sides. Cover with a slightly moist cloth and set it someplace that’s relatively warm and free of drafts so that it can proof. Take care not to shake it or to jiggle the bowl and allow it to double in size, about 20-35 minutes but keep an eye on it. Preheat your standard oven to 400°F (convection oven to 350°F) if you didn’t leave it on and place a pot of water over a low flame. Have a couple of fire bricks ready but don’t place atop an open flame—yet.

a.      (We use the bricks in what we call the “Brick Method,” a way of mimicking the classic “oven spring” that professional bakers achieve when they use steam-injected ovens.  This is something most restaurants do not have nor any home that I know of.  Sure, everyone has Jenn-Aire ranges and ovens at home with convection abilities in which hot air swirls around the item being cooked but steam injection is pretty much limited to professional bakeries.  So, we use bricks and hot water to obtain similar results).

9.      When the dough has doubled in bulk, punch it down and then using a rolling pin; begin rolling it out on a lightly-floured surface until it’s about an inch thick.  Begin cutting 18 equal-size pieces with a dough knife.  If you have a measuring scale, this will simplify the process but if not, try to keep them as equal as possible.

10.  When you have them, moisten your fingers and using a lightly-floured work surface, begin quickly rolling each one into a ball and press the bottom seam closed.  Place on the sheet pan about 2-inches apart.  If you need two pans, so be it. When you have all of the rolls, cover them with a dry cloth and place somewhere that it’s warm but not overpoweringly hot—like a high kitchen shelf.

11. Allow the rolls to double in bulk.  In the meantime, heat the bricks to red hot and bring the water to a boil.  Take the second egg and the cold water and whisk together until frothy—force through a fine-meshed sieve into a small bowl and get out a sanitized foodservice paint brush.  When the rolls have almost doubled in bulk, brush liberally with the eggwash mixture and then brush again. Then, take the toasted onions and press them onto the top of each and then sprinkle liberally with poppy seeds.

12.  While this is going on, heat a couple of fire bricks on an open gas flame and allow them to get very hot.  This is more difficult with an electric stove but do what you can.  When they’re hot, transfer them to the oven in a metal baking pan and place them onto the floor of the oven (in the pan).  Pour the hot water onto them taking care to stand back and shut the door.  Allow the steam to roam about the oven undisturbed for several minutes.

13. After 3-4 minutes, remove the bricks and water from the oven and keep baking the rolls. Usually, white flour dinner rolls take about 10-15 minutes as with the oven spring, achieved from the steam, they’re up, ready to explode.  They bake fairly fast and will have a toasty top covered with onions and poppy seeds.  The finished product is simply beautiful—these are some of the best rolls one will ever see and for that matter, smell—the scent of onions permeates the air.

14. When golden-brown, remove from the oven and place on a cooling rack.  Brush with melted butter using the brush you used for the eggwash that’s been rinsed out thoroughly so as to remove all vestiges of raw egg from it.  Allow to remain on the pan for another 2-3 minutes and then remove and place directly on the rack or serve right away.

15. Generally, it’s best to use fresh homemade bread as quickly as possible and usually, that’s never a problem as people love fresh bread.  It was always one of my weaknesses and anytime I smelled them coming out of the oven at the hotel in which I worked as the breakfast cook, I always made sure I slipped to the back, grabbed a couple and ate them as quickly as possible before being caught.  Should you have leftovers, wrap them individually in plastic wrap and then place inside a Zip-Loc freezer bag and freeze for use at a later time.  Refrigerated storage is never really a good option as it tends to dry out fresh bread rather quickly.

These are excellent rolls that everyone loves. You can double them in size or even triple them as they make wonderful hamburger buns, too.  We used to run a burger called the “Chuck Wagon” that had a large hamburger patty on one of these buns topped with cheese and bacon and man, oh, man, due to the fresh bun, we sold them out every single day.  It was a never-ending battle making these rolls.  Anyhow, be sure to take your time making them and always try to keep the water warm enough to stimulate the yeast without killing it.  For fresh cake yeast, it should always be between 105°F-110°F at the most whereas active dry yeast can tolerate about 10-15 degrees higher than that while SAF yeast is mixed in with the flour.

Be sure to always toast the onions in a hot oven as this will give them the necessary charcoal to provide the “burnt” flavor which increases not only their tastefulness but their beauty, too.  Sure, you can buy canned toasted onions in the grocery store but it’s so much better and cost-effective to do your own.  The more you can do for yourself, the more independent will be your baking.  People will come to you for baking advice so never think you don’t have the ability to shine on your own because you do!

                                      ---------------------------------------------                                     

As always, we have a great time around here and that is why we want all of you to become a part of the organization by submitting articles to us for inspection and full-credit.  It is a great thing if you would do this as it’s a symbiotic relationship: we give you the space to share your recipes and in return, you send us more and more people who will hopefully become dedicated followers of the END.  In this day and age of multi-diversity across the Internet, it is important that the voices of more and more people from all walks of the foodservice profession are heard—join us. We urge our readership to write to us and leave comments and if there are any of you, who would care to write an article for us, please get in touch via Magnolia Hilltop Brewers, P.O. Box 20669, Bakersfield, CA 93390-0669.  We obviously don’t pay anything but you will be given a full byline and that’s worth its weight in gold.  We want as many people who want to write to be able to do so and we believe that by presenting a forum for our fellow chefs, we are doing something for our beloved industry.  We love diversity and hope to add new and different authors to our pantheon of chefs, food and beverage directors, and culinary professionals.  Come on and join us, it’ll be fun! Expect that when all of us have run through our cycle, we will be introducing some brand-new talent or so I’m told.

Please remember to avoid doing business with AARC Technology in Bakersfield, CA.  These people don’t care about the small customer anymore but instead put all of their attentions onto their corporate customers. It’s sad to not remember why one has the success they do or from where it came.

Our onion bun recipe is among the best yeast roll recipes that I have in my book and I am sure that each and every one of you will enjoy it to the max!  Making rolls is such a passionate affair for me as I take pride in each and every one of them as they practically waft out of the ovens when they’re done.  The aroma alone is well-worth the effort as they’re marvelous minute packages packed with flavor that will knock you and your guests for a loop!  The good thing is, we can utilize leftover onions that might be long in the tooth, if you know what I mean, which makes them an excellent outlet for disposing of older products.  Only you know the secret and that is all that matters so never have any misgivings over using items that are past their dispose-of date.  This all comes back to saving money and that is the most important thing any chef or manager can do for his or her house, especially in this day and age of slim profit margins and declining revenues.  Give the customers something “special” and believe me, they’ll come in droves to patronize your establishment and will make you a culinary star.        

 Anyhow, let us close with this impassioned plea—please leave some comments and/or become a follower and why not spend some money and purchase an album by the DOORS and/or buy a cookbook from Amazon.com—we want to make some money here so help us out by buying something!  We are allied with them and are pleased to market their merchandise! See you next time around! Bye!  

Thank you!

Pedro Munoz

Executive Chef Pedro Munoz
CEC, American Culinary Federation, Inc.


This is me at an awards dinner in San Diego for the Chefs de Cuisine in 1978. I began my culinary career in the 1950's and had the good fortune of working with many different chefs before meeting my good friend, Stinkbug, in the mid 1980's in Bakersfield. I am still working part-time in my semi-retired years in my home town in San Diego, CA.

---30---

The END Commentary for Wednesday, March 21, 2012 by Chef Pedro R. Munoz



Please note that everyone who writes for the Elemental News of the Day is their own person entitled to their own opinions, attitudes, and insanity so does not necessarily speak for all of us.  Thanks, Stinkbug.

REFERENCES:

This original essay was written by the one-and-only Chef Pedro R. Munoz.



Recipe created by Chef Pedro R. Munoz on July 19, 1975 in San Diego, CA.

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STINKBUG AT THE COUNTDOWN TO THE END DAYS

                                                                          
 This is #1396 an 11” x 14" original oil painting by Beverly Carrick entitled, “Bunny Brunch.’" It's among her more beautiful works and is available for sale. You can see much more of her work at her Website, located at http://www.beverlycarrick.com or at Brian Carrick's Facebook page. At her Website, you will see not only more original oil paintings but also lithographs, giclees, prints, miniatures, photographs, and even her award-winning instructional video entitled, "Painting the Southwest with Beverly Carrick." Beverly has been painting for more than 60 years and is known around the world. Her work hangs in private and public galleries and is followed by a great many fans that circle the globe. We urge you to go to her Website NOW and view her work. It's possible that you will find something you like and will want to buy it for yourself, a friend, a loved one, or a neighbor! You will not be disappointed so please: do yourself a favor and go there IMMEDIATELY! Thank you, the Elemental News of the Day!

Web Pictures VII
                                                                         


PLEASE NOTE: WE HAVE BEEN STYMIED BY THE CALIFORNIA LAW TAXING THE INTERNET AND UNTIL WE CAN BEGIN POSTING LINKS TO AMAZON.COM AGAIN, YOU WILL HAVE TO GO THERE YOURSELF.  BE SURE TO WRITE GOVERNOR JERRY BROWN AND TELL HIM HE’S WRONG FOR WHAT HE’S DOING.  HE’S CRIPPLING BUSINESS BUT OF COURSE, HE KNOWS THAT! THANK YOU, THE ELEMENTAL NEWS OF THE DAY.















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