For the next time I make bread-- google the Tangzhong method where a portion of the flour and liquid is pre-cooked into a paste. This process makes an incredibly soft loaf. The process of making the past gelantizies starches in the flour and allows more water to steam within the loaf, fluffing it up.

Mint grows well here in Seattle. A few months ago I planted a dedicated mint garden. With the heat we've had over the last week, the mint has grown like crazy. 

Sous Vide Brisket

I don’t have a smoker, so I thought I’d try brisket in a sous vide. It turned out very well.

Notes…

5lbs of brisket is about the largest I can fit in my sous vide. 

For the rub I used several almost-empty spice mixes. In total, the rub was about 40% salt, 40% pepper. Before sealing it up, I added a couple drops of liquid smoke to the bag. 

I cooked it for about 30 hours at 155.5

After the sous vide, I browned the brisket on acast iron in a gas grill that was at 500f. One minute per side.