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by Sophia
Wed Oct 27, 2010 10:28 pm
 
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Re: v. gallons of mete oyle

In a warm kitchen poultry fat (i.e. goose, chicken and duck fat) will not set - you have to put it somewhere cold to get it to set solid. Once it has set if it is kept at room temperature then you will get a mix of granular fat and oil, similar to the texture of olive oil that has been put in the fr...
by Sophia
Wed Nov 02, 2011 7:56 pm
 
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Re: Baking Bread in a Wood Fired Oven

A quick report on my Kentwell baking experience: Managing the Oven This was an interesting experience as the oven had been cold since the August Bank Holiday, we fired it on the Friday evening but the whole body of the oven block only really started to warm up by the Wednesday. In addition the oven ...
by Sophia
Mon Oct 08, 2012 1:11 pm
 
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