tag:blogger.com,1999:blog-7173052990851751381.post4635432044686310957..comments2024-03-29T02:17:29.023-04:00Comments on Food Wishes Video Recipes: Cuban Bread – Commence Operation Cubano SandwichChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger32125tag:blogger.com,1999:blog-7173052990851751381.post-19193433240825290082019-09-22T13:01:29.003-04:002019-09-22T13:01:29.003-04:00i used Bacon grease and the flavor was incredible!...i used Bacon grease and the flavor was incredible!<br />Mr. Chttps://www.blogger.com/profile/06844845454670507983noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-25399237917004397222019-08-23T15:51:10.319-04:002019-08-23T15:51:10.319-04:00This was my first bread ever made and it was mind ...This was my first bread ever made and it was mind blowing.kobajagihttps://www.blogger.com/profile/05104711705768793761noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-64974570445046148172019-02-02T19:58:01.127-05:002019-02-02T19:58:01.127-05:00When I started it I thought it would end up dense ...When I started it I thought it would end up dense as a brick, but after the rise it is crusty outside and fluffy inside. My starter looked nothing like the video and more like your french baguette as it had no liquid on it like yours. Yet after the second rise and baking it, it is so fluffy inside and has a nice crust outside. If it were not for the the fact I am making it for sandwiches, I would eat it all right now as it is so good. Shadowxsxhttps://www.blogger.com/profile/14732170408829571890noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-84610031165050475052019-01-09T13:34:48.196-05:002019-01-09T13:34:48.196-05:00This reminds me of sour dough starter! Let the sta...This reminds me of sour dough starter! Let the starter sit over night so your bread will come out chewier or more elastic texture. I’m trying out this recipe I just made my starter (first part of this recipe) hopefully it will turn out good... thank you for sharing Chef John!Angelhttps://www.blogger.com/profile/13447390627556710010noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-52404848707235895392019-01-08T05:53:19.980-05:002019-01-08T05:53:19.980-05:00Using Quick-Rising yeast versus just regular activ...Using Quick-Rising yeast versus just regular active yeast yielded far better results for me. Also having a pan of water at the baking stage really enhances the crust beyond what misting/painting water on the bread does (I'm saying do BOTH!). <br /><br />Also, I baked this about 5 times before I realized my biggest problem was flour quality. I had to try a few different all-purpose and bread flour types at my local grocery until I found the perfect brand that works for me (WhiteLilly and King Arthur brands) because the Gold Star flour was really bad for this.<br /><br />And lastly, cutting the bread often causes disaster or the dough to somewhat deflate - so considering using uncolored thick bakers twine (at the first rising stage) instead.. works great.Anonymoushttps://www.blogger.com/profile/14480901452495811337noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-67052108008558249142019-01-06T08:05:30.313-05:002019-01-06T08:05:30.313-05:00I made the slurry overnight and it doesn't loo...I made the slurry overnight and it doesn't look as watery as yours. Can you verify the water/flour amounts? WagsTvhttps://www.blogger.com/profile/15332970217915866543noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-66719951964696545412018-12-10T11:55:14.849-05:002018-12-10T11:55:14.849-05:00Hello!!! Please could you give me the amounts in g...Hello!!! Please could you give me the amounts in grams/ml? Thanks! Great recipe. I'm cuban-born and yours is Da Thing!Anonymoushttps://www.blogger.com/profile/18060044319027385618noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-37443370110467479702018-09-12T18:52:49.015-04:002018-09-12T18:52:49.015-04:00Awesome bread chef john my only question is how do...Awesome bread chef john my only question is how do i keep the started going?Anonymoushttps://www.blogger.com/profile/13007498564854280935noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-4156434158060374432017-12-26T20:51:16.357-05:002017-12-26T20:51:16.357-05:00Thomas Smith - The directions are in the video. Wa...Thomas Smith - The directions are in the video. Watch it!<br />Anonymoushttps://www.blogger.com/profile/00201794875249838068noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-26750593438100399172017-07-17T14:19:37.599-04:002017-07-17T14:19:37.599-04:00Id make it if there were directions for it. Only i...Id make it if there were directions for it. Only ingredients are listed.Anonymoushttps://www.blogger.com/profile/06249664296355466945noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-22861725496825561262017-03-07T10:07:16.765-05:002017-03-07T10:07:16.765-05:00By 'Flour', did you use all purpse flour/p...By 'Flour', did you use all purpse flour/plain four. Or some special type of flour?<br /><br />I really want to try this. But im paranoid vuz the last time i tried making bread i made a brickAnonymoushttps://www.blogger.com/profile/16749186153002743406noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-52233601173757451702017-02-26T11:21:34.165-05:002017-02-26T11:21:34.165-05:00Chef John, Thank you so much I have my dough risi...Chef John, Thank you so much I have my dough rising as I type. How long will the starter keep in the fridge?J Chackohttps://www.blogger.com/profile/15824360926107854937noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-17354573730063759762017-02-06T10:59:39.401-05:002017-02-06T10:59:39.401-05:00I made this! It's tasty but mine came out too ...I made this! It's tasty but mine came out too dense and without the lightness and airiness it was supposed to have. I've only made bread a few times. Anyone with more experience have any idea what I might have done wrong? I waited to see if my second addition of yeast was alive. I did see a few small bubbles, but it was in no way as bubbly and foamy as the video. My dough did rise, though. Very well the first time, but when I let the loaves rise before baking they did not rise nearly as much. I'm planning to try again. Anything you think I should do differently?Anonymoushttps://www.blogger.com/profile/08328677930738121638noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-34429014317682362422017-01-29T22:14:32.956-05:002017-01-29T22:14:32.956-05:00This Cuban Bread looks real tasty, i wonder if it ...This Cuban Bread looks real tasty, i wonder if it floats....Anonymoushttps://www.blogger.com/profile/15310296347591262035noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-73818033923131299292017-01-28T02:51:22.670-05:002017-01-28T02:51:22.670-05:00I love you nakiri knife chef John, I would love to...I love you nakiri knife chef John, I would love to know which brand/blacksmith you went with. Thanks. Anonymoushttps://www.blogger.com/profile/16934731468100187416noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-44842337611553144302017-01-23T00:55:42.671-05:002017-01-23T00:55:42.671-05:00Can you please show us how to make rolls like the ...Can you please show us how to make rolls like the ones from subway. The wheat rolls please. I love to make sandwiches and if I can learn how to make those rolls would be so amazing! Thanks chef John 😘Anonymoushttps://www.blogger.com/profile/02295759759028530960noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-25120310470335154802017-01-20T23:35:15.345-05:002017-01-20T23:35:15.345-05:00It has been pointed out to me that, for the last s...It has been pointed out to me that, for the last several months in your voice overs, you've been adding a '?' To every sentence...now it's all I hear every time I watch a new video.. watch some old videos the other day and you talk normal and not like a valley girl in them...Adamhttps://www.blogger.com/profile/05569510384009083591noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-35392126380792176032017-01-20T03:43:06.662-05:002017-01-20T03:43:06.662-05:00Chef John is the absolute 'Bono' of the &#...Chef John is the absolute 'Bono' of the 'Cubano' !!!Anonymoushttps://www.blogger.com/profile/13442768133828422150noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-27172211949229511192017-01-19T13:47:34.044-05:002017-01-19T13:47:34.044-05:00My husband and I saw this last night and now he wa...My husband and I saw this last night and now he wants to have Cuban sandwiches this weekend. So, I'll be doing my starter tonight and making bread tomorrow. YUMMY!!Anonymoushttps://www.blogger.com/profile/07313167724567663446noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-90617045168384202422017-01-19T13:00:06.695-05:002017-01-19T13:00:06.695-05:00I was already planning on doing cubans the followi...I was already planning on doing cubans the following day when this video went up. As one of my favorite sammiches of all time, I am ashamed to say I've never actually had it on real cuban bread before. This was to be the case today as well, as I had planned to try it on some homemade rye. Then... the video went up. It was like a sign from the food Gods. Immediately I put together the starter and began making plans to wake up and get to work on a batch.<br /><br />As I type this comment now I am busy enjoying the fruits of that labor... and I am impressed. What a disservice I have been doing to myself all these years in making it on kaisers and french loaves. The cruch that developed on the surface is unparalleled. Literally twice as crisp and break-aparty (in a good way) as anything else I have ever tried. I'm guessing that is thanks to the lard? Whatever. It's magical. Can't wait for the video on the cuban itself.<br /><br />Thanks, Chef!Fascionhttps://www.blogger.com/profile/00134525645967007407noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-12694209500676917522017-01-19T11:12:14.345-05:002017-01-19T11:12:14.345-05:00Thank you!!!!!!!!!!!! Thank you!!!!!!!!!!!! Anonymoushttps://www.blogger.com/profile/18364264267616257306noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-78882251551348162452017-01-19T07:48:18.387-05:002017-01-19T07:48:18.387-05:00There are many kinds of yeast, and you say "o...There are many kinds of yeast, and you say "one package". How many grams does each of your packages have? Anonymoushttps://www.blogger.com/profile/07416241356563090250noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-54542303908945700362017-01-18T21:39:21.526-05:002017-01-18T21:39:21.526-05:00Looks really good, CJ. How does this bread compare...Looks really good, CJ. How does this bread compare to the bread used for Bánh mì? ScottAristocobhttps://www.blogger.com/profile/14118083833420662872noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-68396005632975674332017-01-18T20:23:59.368-05:002017-01-18T20:23:59.368-05:00What was the name of the non-stick pans you were u...What was the name of the non-stick pans you were using?? ThanksWenDeehttps://www.blogger.com/profile/01781364987903084852noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-54762908118389303962017-01-18T20:14:26.883-05:002017-01-18T20:14:26.883-05:00CJ, Williams-Sonoma?CJ, Williams-Sonoma?Anonymousnoreply@blogger.com