Search results

Absolutely correct about the dough, Steve. Bread making is a tactile process, and the dough tells you all about itself through your fingertips. My only objection to bread machines is that they remove that sensory involvement. I'd say you're half right about measurements. Because we do use...

If I were forced to choose just one, it would be The Bread Baker's Apprentice hands down. But there are many others. And you can gain insights from each of them. Among them: Any of Dan Leader's books. Eric Treuille & Ursula Ferrigno's Ultimate Bread. Eric Kastel's Artisan Breads...

Depending on use, sumac berries can sub for citrus.

+1 on the lids. They don't have to audibly pop. But the centers should be depressed. One test you can perform is to hold the jar upside down, over a bowl, and shake it hard. If the lid hasn't sealed properly you'll have a bowl full of whatever. As to the applesauce: Absolutely! Just bring up...

+1 on the importance of smell, Claire. It's impossible to actually taste food if your sense of smell is shot. When it comes to discerning flavors, your tastebuds and nose may as well be one organ. Spork, while you raise a pretty good point, I think you overstate it. That grouping will take...

I use them in all cuisines. Which I prefer, however, depends on what I am making. Could range from zero heat, such as an Aji Flor, to very mild, like a Poblano, to really bite you back, like Sinahuisa, to blow the roof of your mouth, like Habanero. I'm not a fan of heat for its own sake...

No way I could confine it to just three. Even three groups would be hard. And it would varry by season.

Absolutely. Mouthfeel is an integral part of how we percieve taste, so texture becomes at least as important as any other facet.

I have always believed you get the best tool you can afford. No argument, Frank. Daddy used to say, "don't every be afraid to buy the best; you won't be disappointed." But what is best is modified by one's actual needs and budget. I have a friend, for instance, who bought one of those $90...

Beef stew from the freezer, smashed potatoes, chickpeas & spinach.

Do you like seafood? If so, try this: Fennel & Oyster Chowder 1 tbls butter or olive oil 1 large or 2 small fenel bulbs, prepped and sliced 1 large shallot, minced 2 fingerling potatoes sliced 1 cup chicken stock 2-3 tbls semi-sweet white wine 16 oysters, shucked Liquor from the oysters 1...

We had Serbian style stuffed pork loin, done on the grill; Brussels sprouts; and Sweet Potato Timbales.

Do you truly want baked pototes? The you have to bake them. #1 and #3 are essentially ways of steaming spuds. Nothing wrong with that, if it's what you want. But not the same as baking. #2 can come close. Won't be exactly the same, but you will be cooking them surrounded by dry heat, which is...

One of the more difficult kitchen tasks, especially when preparing a multi-course meal, is keeping things warm. Yet, the magic words Alto-Sham have yet to appear. Surprising. Being as we've morphed into listing all the appliances we want, put me down for one.

There you go, Andy, confusing want and need. :ohmy:

I prefer the handle design on the Classic Ikon. But that's meaningless. What counts is how comfortable the knives are in your hands. Before buying any knife you should handle it in the store exactly the way you'd use it at home. So far as quality goes, it's hard to fault anything that...

Maybe I shouldn't be admitting this, but..... 500 episodes and I've never seen one of them. And have no idea what the reference is. Anyway, pizza tonight and a tossed salad.

I cut out as much of the fat as I can without being compulsive. Might explain why they cook faster, Frank. As it sits, chuck is the perfect burger meat. Depending on specific cut, it has a 15/85 or 20/80 fat to lean content. When you trim out much of the fat, you have to cook the burgers...

The Pro600 uses all metal gears, the Artisan does not. It has a nylon worm gear (the main drive) and those do wear out faster, especially with heavier loads. I considered that, Frank. But laid against the OPs described usage did not see it as a real problem. She's talking about a C-note...

I bought the Pro 6, when I got mine, specifically because of the bowl-lift feature. I have an antipathy to tilt-head mixers. What's important about that is it represents my feelings and comfort level. But not necessarily yours, Kaitlyn. I would suggest that if you're not comfortable with...

Far as I know, Taxlady, all rooting hormones are food-safe. The only concern would be for gardeners who are hard-nosed about organic growing. And, of course, for any grower who is certified. I use rooting hormone a lot. But, frankly, I'm not convinced it's as important as some make out. I've...

How slack is slack, niquejim? And what's your reasoning? Baguettes typically run 80-83% moisture, which is, indeed, a very slack dough. Which is why they're done in those special pans; the dough is too slack to be free standing. Faccacia runs about the same, and I'd like to see anybody make a...

Personally, I prefer mixing cracked caraway seeds in the dough, and whole ones on top. I merely pour the seeds into a mortar and pound gently with the pestal to coarsely break them.

Four ingredients, Addie: Flour, water, salt, and yeast.

I've used a gas deck oven at 650 degrees and it makes a nice crust! A gas one would do me just fine, DC.