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Old 08-06-2012, 10:30 PM   #71
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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.
Okay, logic works.
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Old 12-16-2012, 09:53 AM   #72
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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
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Old 12-16-2012, 10:14 AM   #73
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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.
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?
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Old 12-16-2012, 10:55 AM   #74
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Charlie, I worked for a cabinet building company. The had a client that was remodeling their kitchen(s). They were Orthodox Jews. Totally Orthodox. It made for a very difficult job. They had a Rabbi on hand during the whole process. Our installers had to do one kitchen first, and come back the next day to do the other one. They were not allowed to go back and forth between kitchens. When it came time for the punch list and walkthrough, each kitchen was done on a different day, along with the final fixes. We had to hire a carpenter that was an orthodox Jew to work with our men. Made for an interesting job and very instructional into the Jewish religion. Our carpenters attended the 'blessing'' of each kitchen by the Rabbi.
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Old 12-16-2012, 11:43 AM   #75
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Quote:
Originally Posted by justplainbill View Post
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
Lovely video. Thanks for the link.
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Old 12-16-2012, 01:56 PM   #76
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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.
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Old 12-16-2012, 02:31 PM   #77
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Cold cheese sweats (gets wet) from condensation during the periods of high humidity that is common here in the summertime.
Thank you. I understand.
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Old 12-17-2012, 07:35 AM   #78
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... Our carpenters attended the 'blessing'' of each kitchen by the Rabbi.
Never heard of such thing. Don't know even what to say to that.
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Old 12-17-2012, 08:56 AM   #79
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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!
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Old 12-17-2012, 09:59 AM   #80
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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!
That is exactly what it should be! I use the 5 oz. Standard when measuring flour. Looks like she knows what she is doing!
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