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Old 07-17-2012, 08:40 PM   #51
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Quote:
Originally Posted by Greg Who Cooks View Post
My roasts are very quiet and tending towards the rare side of medium rare. :) My horseradish however is bold and extroverted! They make a fine couple!
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Old 07-17-2012, 08:45 PM   #52
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Originally Posted by blissful View Post

Horseradish, love that stuff, neighing and all.
I too enjoy applying the horseradish spurs to a beef that has been only lightly deprived of its moo!
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Old 07-17-2012, 09:01 PM   #53
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Frank--when you use water in your oven to bake--does the loaf get a nice thick crusty crispy outside?
Not so much as the bread doesn't tear when it springs. Slashing and steaming help.
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Old 07-17-2012, 10:36 PM   #54
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Baking the loaf in a dutch oven like the no knead recipes recommend create that thick crunchy crust.
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Old 07-18-2012, 10:39 AM   #55
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I brush the bread with milk when I am done, so the crust isn't going to be crunchy.

I usually make bread for sandwiches.
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Old 07-18-2012, 11:12 AM   #56
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Frank, Bakechef, thank you for the information on affecting the texture of the bread and the crust.
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