I suppose this rules out being able to do beef and cheese raviolis. Which do you generally prefer more?
KA 7 Quart 'Commercial' Model- Progress Report
- Thread starter justplainbill
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I suppose this rules out being able to do beef and cheese raviolis. Which do you generally prefer more?
CharlieD
Chef Extraordinaire
As far as ravioli cheese is more likely, pirogue I make with meat, but those I make by hand.
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justplainbill
Executive Chef
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.
CWS4322
Chef Extraordinaire
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.
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justplainbill
Executive Chef
I was suggesting separate attachments and bowls for one KA. Seems Charlie also has problems with the oven.
It appears the oven would be neutral it it were not used for dairy or meat.
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CharlieD
Chef Extraordinaire
I have no problem answering your question, just hope people do not get upset with the off topic post. The laws of kashrut are very complicated, to say the list. On the top of it there are people with different level of observance and commitment. Which only makes things even more complicated.
To answer your question in shot: For oven to be neutral no dairy or meat product can be cooked in that oven. But you can cook fish for example or bake breads, cakes. The breads I bake, for example, do not have either of those products.
As far as the KA, I am wondering myself if I could have just one machine, but have the same attachments on the different sides. I think this would be the case where I should call a competent rabbi (there are rabbis who are specifically trained to know all the intricacies of possible and impossible kashrut questions) and ask that question, it may solve my problem.
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justplainbill
Executive Chef
Extra stainless steel bowl and stainless steel beater :KitchenAid KSMC7QBOWL 7 Qt. Stainless Steel Mixing Bowl for KSM7990WH
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?
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justplainbill
Executive Chef
+ 1
But makes life simpler (e.g. less bread knives) if bread is parve.
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CharlieD
Chef Extraordinaire
taxlady said:
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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justplainbill
Executive Chef
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
Shim Sham - YouTube
Addie
Chef Extraordinaire
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?
Addie
Chef Extraordinaire
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.
Lovely video. Thanks for the link.
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justplainbill
Executive Chef
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?
Addie
Chef Extraordinaire
CharlieD
Chef Extraordinaire
... 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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justplainbill
Executive Chef
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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bakechef
Executive Chef
That is exactly what it should be! I use the 5 oz. Standard when measuring flour. Looks like she knows what she is doing!
