-
Originally Posted by
Uncle Ruckus
1. How do you 'cajun' your ribeye?
2. What kind of bread maker do I need. Sourdough buns don't exist outside restaurants and I need them in my arsenal.
1. Hot flat top sear with Cajun seasoning just like you would a blackened Redfish
2. The bun I used was more of a homemade hamburger bun. I've never actually made a sour dough. If you have a mixing bowl, bread is easy. All that is in the basic white is bakers yeast (activate it first, melted butter, salt, water, eggs, and flour. You cut out and hand shape your buns, let them rise, and then bake off at 350 whe they reach 2/3 your desired size. Don't over proof or they'll fall. With that basic dough you can add other things to make an onion roll, jap/cheddar, sesame seed, etc... You can even make focaccia if you change the bun prep. On Thursday I'll pull my recipe book and scale it down to something reasonable for home. My single batch makes 70+.
Posting Permissions
- You may not post new threads
- You may not post replies
- You may not post attachments
- You may not edit your posts
-
Forum Rules
Disclaimer: Elitedawgs is a privately owned and operated forum that is managed by alumni of Mississippi State University. This website is in no way affiliated with the Mississippi State University, The Southeastern Conference (SEC) or the National Collegiate Athletic Association (NCAA). The views and opinions expressed herein are strictly those of the post author and may not reflect the views of other members of this forum or elitedawgs.com. The interactive nature of the elitedawgs.com forums makes it impossible for elitedawgs.com to assume responsibility for any of the content posted at this site. Ideas, thoughts, suggestion, comments, opinions, advice and observations made by participants at elitedawgs.com are not endorsed by elitedawgs.com
Elitedawgs: A Mississippi State Fan Forum, Mississippi State Football, Mississippi State Basketball, Mississippi State Baseball, Mississippi State Athletics. Mississippi State message board.