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Saturday, March 24, 2012

“Yeast Bread Seminar, Pt. XXXI: ‘Chef Pedro saved the Best for Last: His exquisite Pumpkin Yeast Rolls are the Lightest, Fluffiest Rolls you’ve ever eaten’ 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-FIFTH album—“The Very Best of the Doors”—was released in 2007 and was another great “best of” album by one of rock’s greatest bands ever! It was certified PLATINUM 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 273 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 03-25-2012

Copyright © 2012 by MHB Productions

Word Count: 2,432.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Sunday, March 25, 2012 by Chef Pedro R. Munoz

YEAST BREAD SEMINAR, PT. XXXI

 Yeast Bread Seminar, Pt. XXXI: ‘Chef Pedro saved the Best for Last: His exquisite Pumpkin Yeast Rolls are the Lightest, Fluffiest Rolls you’ve ever eaten’ by Chef Pedro R. Munoz



Bakersfield, CA, 03-25-2012 Su: Good morning for our final get-together for this time around!  I am excited that my time has come to an end and that I will soon be on the way out to sea to do some deep-sea fishing.  What could be better than that than some fried swordfish with guacamole?  But since we’re baking bread, I will have to save that one for a future time when maybe I’m lucky enough to draw the Fabulous Restaurant Entrees from Stinky’s hat.  Whenever that might be, only chance and lady luck know so we’ll save our Pescados for a future time!  Gosh, do I love Mexican seafood! We have a long tradition of taking deep sea fish and transforming them into wonderful delicacies, especially on the Caribbean coast.  There are so many great fish swimming in the waters that border both sides of Mexico that people from all over the world flock to us even with the murderous drug war that is decimating the country.  It is a good idea to go on a trip with many other people so as to protect oneself and family from any misfortunes that might occur.  Never go alone, God, no, never, ever do that!

We are going to finish our bread seminar today with the thirty-first installment which is pretty good; this is one of the better series of culinary expertise we have to offer.  One has to always remember that the Brick Method is something developed by our mentor and host, Stinkbug, back in the 1970’s in a way of copying what professional bakeries can do.  Steam-injected ovens are generally available only in professional bakeries but with the brick method, one can pretty much duplicate the effect of achieving the classic oven spring fueled by steam.  You would be surprised at the effect steam has on a YEAST dough but it’s never to be used for quickbreads as the results would be horrible.   Anyhow, you can find more information on its use elsewhere at the Elemental News of the Day, please go to the tags and look up any of the yeast bread seminar articles for further information.  Let’s get started so I can get out of here and head back down south tonight!

(#156) PUMPKIN ROLLS





Yield:  eighteen 1.75-to-2-ounce rolls  / Mis-en-place: 1.25 to 1.5 hours:




Qty.
Measure
Item
Other
3/8
Cup
Tepid water (105°F to 110°F)

1.5
Ounces
Budweiser fresh cake yeast

1.5
Each
Large AAA eggs (add other half to eggwash)

.5
Cup
Cooked pumpkin (fresh or canned)

.5
Cup
Tepid milk

3
Tablespoons
Granulated sugar

2
Teaspoons
Kosher salt

3/8
Cup
Vegetable oil

.75
Teaspoon
Ground cinnamon

3/8
Teaspoon
Ground nutmeg

.25
Teaspoon
Ground cloves

.125
Teaspoon
Ground mace

.0125
Teaspoon
Ground cardamom

1
Tiny pinch
Ground anise

3.5-4
Cups +
Bread flour

Yellow cornmeal

The Finish:
1
Large
AAA egg, beaten

1
Tablespoon
Milk

Melted butter




Method:

1.      Mis-en-place: have everything ready with which to work! This is a good way to empty one’s icebox of leftover canned or cooked pumpkin or for that matter, sweet potatoes, yams, or banana squash (or any other squash to be sure).

2.      Pan preparation: 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.

3.      The Finish: beat the egg-and-a-half until frothy with the cold water and then force through a fine-meshed sieve into a container—this is your eggwash. Have a foodservice pastry brush available that’s been sanitized.  Melt some butter with which you will glaze your finished rolls when they exit the oven. NOTE: when doing the egg division, beat the second egg and then force through a strainer. Using a tablespoon, divide the beaten, strained egg in half and add one-half to the egg used in the bread dough and the other to the egg used for the eggwash in the “Finish.”

4.      The Brick Method: we use a pair of fire 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.  Unfortunately, most restaurant kitchens and certainly NO home kitchens have this ability so we mimic it by heating the bricks over an open flame and then placing them into a metal hotel pan and pouring boiling water over them which fills the oven with steam.  This makes the bread even better than it would be without them so if you can do this when directed to do so later in the recipe, it will make your finished product ten times better than it would be without using the method.  It works best with gas ranges but can be done using an electric range.

5.      The Bread Dough: combine the tepid water and yeast in the bowl of an electric mixer equipped with a dough hook and begin mixing on low speed. Add the pumpkin, egg-and-a-half, milk, sugar, salt, oil, and the assorted spices to the yeast mixture and blend together well.

6.      Next, 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.

7.      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.

8.      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!

9.      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).

10. 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.

11. 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.

12. 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.

13. While this is going on, heat the pair 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.

14. 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 so keep a close eye on them and when they’ve turned 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. It’s always best to use fresh homemade bread as quickly as possible and usually, that’s never a problem as people love fresh bread.  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.

The great thing about having basic white roll dough is its versatility.  One can transform it into a variety of things once one has it down and even though this can take awhile (it took me 5-6 years of doing it on a daily basis for myself), when you’ve mastered it, you’ll have it mastered forever.  The sad thing is, nowadays, most restaurants buy their breads premade which takes the individualistic personality away from them, a very tragic mistake in my eyes.  Always bake your own breads and never fall into the trap of having bread delivered from your purveyors.  They may be excellent products but they’re certainly NOT signature pieces! Be creative, inventive, and exciting!

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

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.

That will do it for me for this time around so my hope is that all of you have a lovely 3-5 months while I am out deep-sea fishing for marlin, swordfish, and even grouper, which get pretty big off the southern California coastline and down in Baja.  I love to fish and love eating what I catch and anytime I can go out on a charter boat with a bunch of other chefs, you better believe I will be aboard that boat and out to sea.  My wife and I always love to travel and now that I am working only part-time, I have more time to spend on my hands.  I’m also busy with our San Diego American Culinary Federation CA063 Chapter working with the apprentices coming up the culinary ladder.  It is a busy life being a member of the ACF but a fulfilling one and one that every culinarian working in the United States should aspire to belong.  There are so many benefits to being a member that I haven’t time to go into all of them but if you follow the link I’m providing, you can see what we have to offer and if it’s for you.  There are chapters in almost every American and Canadian city so please check us out at the following link: http://www.acfchefs.org/Content/presidents_portal/ACFChapter.cfm?ChapterChoice=CA063. We welcome all professionals, aspiring professionals, and the curious.  Join us and become a part of something tremendous, a lifelong career, and also an educational opportunity that cannot be found elsewhere, even at the Culinary Institutes of America.  The Chefs de Cuisine is a long-time, venerated organization and you will be glad that you checked us out!          

 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 Sunday, March 25, 2012 by Chef Pedro R. Munoz

                                                                                    

TOMORROW: GERVAIS KRINKELMEIER COMES IN! WELCOME HIM!

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 December 17, 1987 in San Diego, CA.

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STINKBUG AT THE COUNTDOWN TO THE END DAYS

                                                                                
                                                                  
                                                                                
This is #1400 a 16” x 20" original oil painting by Beverly Carrick entitled, “Monterey Meadow.’" 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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