Hi everyone. Marty Richardson here at chefmartyrich.com with today’s tip series. Well the last few days I have been doing labeling and it turns out today we are on a totally different track. You might remember from one of the earlier episodes Ms. Barbara and her anniversary party. Well that is tomorrow and I have been the designatee for making rolls for 75 people. So a couple of hundred rolls easily, I have to make. So I wanted to talk a little bit about that today. Here I have my “mise en place” which is culinary school terminology, French, for everything in its place. Rather than doing 4 batches in one bowl and just multiplying everything times 4 and putting it all together I am doing 4 separate batches of rolls. They make 24 so I am going to do 8 and then see if I have time to do more than that. That will be a bonus.

Here you have my warm water with yeast. Remember 110 degrees, and I knew that because of my handy dandy instant read thermometer. And then I have my melted butter and eggs. And then I have ½ cup sugar goes in. And then into each bowl will go 1 tsp. salt as well. And 4 ¼ cups of flour. So the recipe again is

1 C water (110 degrees)

2 pkg. yeast (not quick rising type)

½ C. butter melted

½ C. sugar

Mix together. Add three eggs and 1 tsp. salt and 4 ¼ C. flour.

Refrigerate for at least 2 hours or up to three days. So I have plenty of time to have them rise. And I will take them out, roll them into rolls and put them on the pans to let them rise a second time before I bake them off.

So there you have it. There is my tip for the day and I will come back and shoot the video later and I will post it tomorrow or the next day on how they came out.

Make sure you visit the website. Leave a comment. Call me, or actually, I can call you so all you have to do is register for a ½ hour free consultation and I’ll call you and we will talk about whatever you want to talk about.

Thanks very much for watching and we will talk to you tomorrow.

Hi everybody, Marty here with another tip for the day from the front porch. I got off the rocking chair. Somebody said that my rocking back and forth was making them sea sick.

Anyway, another follow up from yesterdays video about killing the yeast. I bought some yeast, and on the back of the package it says stir in one envelope of yeast into ¼ cup of warm water (100 to 110 degrees) to prove the foam (the yeast) stir in 1 tsp. sugar, let stand and if the mixture doubles in volume the yeast is active.

So my first question is, “What is 110 degrees?” I mentioned yesterday the instant read thermometer. This is my instant read thermometer. If you can see that little dimple there, that is where it takes the temperature. This little nut right here is how you calibrate it. Stick it in a glass of ice cold water the thermometer should be down to 32 degrees. Stick it in a pot of boiling water and it should be 212 degrees. So that is how you adjust it. You just stick this bad boy under the tap until it reaches 100 to 110 degrees and you are right on. Because you don’t want to make that mistake. Baking, I said before, you can’t make a mistake at the beginning and expect it to come out at the end. You just spend too much time, especially with a yeast product where it is supposed to rise a couple of times before you get to your finished product. You can’t afford to make that mistake. You don’t want to do that and be the laughing stock when you pull your rolls out of the oven and they are pancakes.

I will have another tip for you tomorrow. This was a quick one. It is another question about the instant read thermometer. I think it is a very important tool. You should get one for sure.

Hey, everyone. Marty here. Chefmartyrich.com. I’ve got another quick story for you from the front porch. A few days ago I had one of my neighbors come over and she was having an anniversary party and she wanted to get a recipe for dinner rolls. So I ran upstairs to the computer, Googled dinner rolls, and got an easy dinner rolls recipe. I gave it to her and she said, “I can take it from here.” So I said, “Cool”.

Well, last night she called and said, “I don’t know what happened but the dinner rolls didn’t come out right”. So I said, “Okay take me through step by step and we will see if we can figure this out”.

So she said, “I took the yeast and put it into the boiling water.” And I said, “Whoop, time out, time out, time out. There is your problem straight away”. It wasn’t 5 seconds into the conversation and here’s your problem. You killed the yeast. Yeast cannot stand temperatures over 120 degrees. This is another good reason to have an instant read thermometer in your kitchen. We will cover that in another video.

This is a perfect illustration of why I created the Recipe Rebel. And the Rebel stands for Read Between the Lines. A lot of recipes don’t have all the information that you need to execute it correctly. So if you ever have a problem with a recipe and you can’t understand what happened, it didn’t really come out the way you thought it was going to, save it. Save the dish, save the recipe. Contact me. Let’s go back through the recipe and see what happened. A lot of times I can figure it out. Not every time, but a lot of the time I can identify what was left out of the recipe that you really probably needed to know to have a great result.

Look down at the bottom left of this corner and join our community. Send me your questions. Send me your problem recipes and let’s work it out. We can figure this out. Maybe I will do a video just for you.

Keep coming back. I have a new tip every day. Thanks.