Recent content by Russellkhan

Just a few of the dishes we have cooked.

Almond Joy without the almonds is Mounds. I know - no real help, it's trademarked too.

Why stainless? Carbon steel is so much better suited to woks.

Not mine - Goodweed's! All I did was post a link to his other post which contained the recipe. (I'm not offended by the confusion, I just don't want to take credit for someone else's recipe)

Actually mashing was mentioned briefly, though not part of the experiment; The author said somewhere toward the end the he actually prefers thin, pressed burgers, which I took to mean spatula-mashed. Thank you - and everyone who contributed here - for your input. I don't actually make burgers...

Somewhere along the line I was taught to only flip meat once when grilling or sauteing. This article was a surprise to me. Not only does their experimentation find better results from frequent flipping, but they reference Harold McGee who says basically the same thing. The Burger Lab: How...

I went and found it, posting a link to save others the search. http://www.discusscooking.com/forums/f40/exceptional-pastry-dough-63702.html

Some rough approximations would be helpful - not only how much oil, but I'm guessing it should be a thick dough, like bread, right? And do you knead it? How much gluten development is wanted?

That is something you can adjust. I don't know exactly how to do it, but someone here will. Is your mixer a tilt head, or a bowl lift?

A couple years ago, when I took up baking bread, I found that my 4.5 qt tilt head KA mixer was not quite up to the job. It always sounded like it was straining when kneading, the dough would climb the hook and occasionally reach the part the hook attached to (which was covered in some sort of...

Thanks for bringing this thread to the surface, guys! This looks like a recipe worth trying.

Doubtful. They had such a line and they sold it off. It was called KitchenAid. They are probably required by the deal made when they sold KA to not compete in the same market.

It's really hard to say what went wrong, you didn't go very deeply into the details of the recipes (e.g. there must be water of some sort in both breads, right?). Have you successfully made the first bread you describe on your own? Are the only changes between the two breads the ones I noticed...

Well, I'm not sure what the selection is like down under, but here in the US, you have to shop pretty carefully to get a soy sauce without sodium benzoate in it. At least 80% of the ones in stores here contain it.

I make mine by putting a can of condensed milk in the pressure cooker for an hour.