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Preparation:

• Cut tofu into squares (I usually end up with about 10 per block)
• Place a kitchen towel or paper towels on a flat surface then lay the tofu out flat
• Place another towel or more paper towels on top of the tofu
• On top of the 2nd layer of paper towels, place a large cutting board
• Add more weight on top of the cutting board (I usually use a cast iron dutch oven or a cast iron skillet)
• After 15-20 minutes, remove the weight, and toss the tofu in the seasoning(s) of your choice, and let sit for another 10-15 minutes
• While tofu is marinating, preheat oven to 375F
• Place tofu in a single layer on a parchment paper lined baking sheet, and bake for 30-45 minutes, flipping halfway through. The tofu should have a firm, crispy shell, but still have a lot of give when poked.

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Cream Cheese Frosting:

Ingredients:

• 12oz cream cheese
• 4oz butter (softened)
• 0.25c sour cream
• 0.25c powdered sugar
• 0.25c vanilla or granulated sugar
• 0.125 tsp salt
• 1 tsp Vanilla extract

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Vanilla Ghee

Ingredients

• 1.5 Sticks unsalted butter
• 2-3 extract grade Madagascar vanilla beans

Process

Makes about 9-10oz of ghee

• Slice vanilla beans in half and scrape out seeds
• Add the butter, vanilla seeds, and vanilla husks to a saucepan
• Simmer on low until the milk solids have browned and the butter has clarified (45m - 60m). The butter should have a toasted smell to it.

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Basic Baguettes

• Ingredients

  • 1.5tbps dry yeast (about 2 packets)
  • 2tbsp honey
  • 3.5-4 cups all-purpose flour, plus more for dusting
  • 2 tsp salt
  • 1.5 cups warm water

• Process

  • Combine honey, 1/2 cup warm water, and yeast. Mix and let stand 5-10 minutes until the mixture begins to foam

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Gingersnaps

• Ingredients
  • Wet
    • 170g Vanilla clarified butter (see below)
    • 100g firmly packed dark brown sugar
    • 100g Vanilla sugar (See below, subst. with granulated sugar if unavailable)
    • 80g unsulphured molasses (can be subst. with blackstrap molasses a more carmelized/bitter flavor)
    • 1 large egg
  • Dry
• 130g all purpose flour

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Cocoa Mix:
    1.25L 2% Milk
    0.5c heavy whipping cream
    0.75c TJ Unsweetened Cocoa
    0.25c Hershey's Unsweetened Cocoa
    0.25c Nuts.com cacao
    0.25 vanilla sugar
    0.25 white sugar
    0.5 Madagascar vanilla bean, split down middle
        - removed from vanilla sugar (1mo sit time)

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2.25c Heavy Cream
0.25c white sugar
0.125c brown sugar
6 egg yolks
2 Madagascar vanilla beans
1 Tahitian vanilla bean

* Preheat oven to 325°
* Heat 1.25c cream, vanilla beans & pulp, white & brown sugar
* Remove from heat, add remaining heavy cream

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Thai-inspired peanut marinade
    Ingredients:
        0.5c olive oil
        0.25c oyster sauce
        0.25c soy sauce
        0.25c dark brown sugar
        0.25c lime juice
        0.25c peanut butter
        2 tbsp chili paste
        1.5 tsp basil

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Brewer: Blake Skinner
Asst Brewer: 
Style: Oatmeal Stout
TYPE: All Grain
Taste: (30.0) 

Recipe Specifications
--------------------------
Boil Size: 8.25 gal
Post Boil Volume: 7.12 gal

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Ingredients

• 1 lb bacon
• 0.75 cup dark brown sugar (packed)
• 0.5c vanilla granulated sugar (see below)
• 1 tbsp cayenne pepper

Steps

• Preheat oven to 350°F
  • I sometimes use 375°F- play with the temps to find a range that works well for you!
• Mix sugar and cayenne pepper. Add the bacon and toss until coated