I do lean toward dairy, especially because of the pasta and ravioli attachments I got.
I suppose this rules out being able to do beef and cheese raviolis. Which do you generally prefer more?
I do lean toward dairy, especially because of the pasta and ravioli attachments I got.
Can't you use separate attachments for the parve bread and dairy?Aha, that is the trick. I wanted the bigger KA so I can make bread. And though you are correct I would get more use on dairy side except this one thing, bread. Since I do not have parve oven (for those who do not know "parve" means natural, neither meat nor dairy) I have to choose one. (Or maybe I should just buy a parve oven). Sounds crazy but it is a hard decision. I do lean toward dairy, especially because of the pasta and ravioli attachments I got. But, need to make that final decision and take all the parts to mikvah, before I can start using it. In all the truth it is time that I do not have. To even unpack the darn thing.
So you would have to have two KAs with the same attachments (one for the meat side, the other for the dairy) of your kitchen? How is it that an oven can be neutral? If that is s/thing you don't want to answer, that is fine. I'm curious. I had friends who kept a kosher kitchen. I don't remember separate appliances, but then, I wasn't usually in the kitchen, I was at the table enjoying the wonderful companionship and food.Can't you use separate attachments for the parve bread and dairy?
I was suggesting separate attachments and bowls for one KA. Seems Charlie also has problems with the oven.So you would have to have two KAs with the same attachments (one for the meat side, the other for the dairy) of your kitchen? How is it that an oven can be neutral? If that is s/thing you don't want to answer, that is fine. I'm curious. I had friends who kept a kosher kitchen. I don't remember separate appliances, but then, I wasn't usually in the kitchen, I was at the table enjoying the wonderful companionship and food.
So you would have to have two KAs with the same attachments (one for the meat side, the other for the dairy) of your kitchen? How is it that an oven can be neutral? If that is s/thing you don't want to answer, that is fine. I'm curious. I had friends who kept a kosher kitchen. I don't remember separate appliances, but then, I wasn't usually in the kitchen, I was at the table enjoying the wonderful companionship and food.
+ 1Charlie, you wrote that you do not have a pareve oven. Do you have two ovens? If not, is your oven meat or dairy? Wouldn't it be okay to put pareve bread dough into a meat or dairy oven? I mean, wouldn't the oven still be fine, but the bread would no longer be pareve?
taxlady said:Charlie, you wrote that you do not have a pareve oven. Do you have two ovens? If not, is your oven meat or dairy? Wouldn't it be okay to put pareve bread dough into a meat or dairy oven? I mean, wouldn't the oven still be fine, but the bread would no longer be pareve?
Okay, logic works.I do have two ovens. Makes my life so much easier in one way, more choices, as far as cooking going, but of course more cleaning too. Oh yeah , I do have two sinks also. Yes you can bake parve bread in either of the ovens, but they do become either dairy or meat then.
KA's RVSA instructions recommend operation at speed #4 and to stiffen cheeses prior to grating by partial freezing.
I wanted finely grated Locatelli Pecorino for use in my cheese shaker dispensers / applicators. Due to concerns about condensation from high humidity, I brought the cheese to room temperature before unwrapping and rind trimming. To achieve the desired fine particle size and avoid coarser particles which jam my cheese shakers, I had to slowly feed the cheese through the rotary grater. As a result, it took 1/2 hour to grate 1 pound of cheese. The 1/2 hour of operation raised the rear end of the KA motor housing's temperature to about 125*F.
Lovely video. Thanks for the link.I made a small batch of pizza dough this morning (11 ounces liquid and 15 ounces of flour) and the KA 7 quart, although running cool, was starting to do a little Shim Sham Shimmy.
Shim Sham - YouTube
Cold cheese sweats (gets wet) from condensation during the periods of high humidity that is common here in the summertime.Your instructions say to partial freezing. So why did you grind it at room temperature? Wouldn't it have gone faster if the cheese was colder?
Cold cheese sweats (gets wet) from condensation during the periods of high humidity that is common here in the summertime.
... Our carpenters attended the 'blessing'' of each kitchen by the Rabbi.
Watching my wife feed our poolish this morning, adding 6 ounces of water and 8 ounces of flour to a cold stiff poolish, leads me to conclude that the KA dough hook can do it better.Lovely video. Thanks for the link.
Watching my wife feed our poolish this morning, adding 6 ounces of water and 8 ounces of flour to a cold stiff poolish, leads me to conclude that the KA dough hook can do it better.
BTW, her 2 cups of flour scaled out at 10 ounces!