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[Mike Nolan]

Here's a review of the June, a $1500 countertop convection oven with (limited) AI capabilities, it can tell what you're cooking just by looking at it.

WSJ articlel on the June oven

[Italiancook]

Late last night I was able to reach the Cuisinart number. It had a message to call a different number. That phone number is: 1-877-339-2534.

I've managed to obtain a recording at that number, by using the redial button on my phone. But the message says they can't take my call.

I'm sure they're overwhelmed, but this is annoying so close to Christmas. I depend on my food processor. My husband is worried that when I get a real person, the blades will be on back order because of the demand. (I decided not to snail mail.)

[BakerAunt]

I figure that there are a LOT of Cuisinart food processors out there. It may take a bit of time for them to work through all the calls. Although I'm pretty sure that mine was made before 1996, I note that the blade does have the four rivets. According to my sister, it concerns products once Cuisinart started manufacturing in China. (Where have we heard THAT before?)

Apparently, 8 million food processors are involved: little wonder that the website is unavailable and the phones overwhelmed.

• This reply was modified 9 years, 4 months ago by BakerAunt.

[BakerAunt]

Thanks, Italian Cook!

I have the DLC-7 (an oldie but goodie), and yes, mine is on the recall list. I did try to go to the Cuisinart site, but the link given at the bottom of the article only took me to that irritating: "This page cannot be displayed" message. It could be that a lot of people have overwhelmed the website. If I cannot get to it later, then I will phone.

I've also notified my sister and her oldest son who have older Cuisinarts.

• This reply was modified 9 years, 4 months ago by BakerAunt.

[aaronatthedoublef]

Hi,

I make pancakes and waffles almost every Sunday. Anytime I've read a recipe for pancakes it always says to wait until the begin to bubble before flipping. But my pancakes never bubble. They are cooked all the weigh through and light but they never bubble. I cook them on a cast iron griddle. I've learned when to flip them without the bubbles. Should I worry?

My recipe is as follows

2 1/4 cups milk (usually skim)
2 large eggs
4 tbls melted butter
1 tbl vanilla

2 1/4 cups KAF pastry flour (not the blend)
1/4 cup ground flax meal
8 tbls powdered butter milk
2 tbls sugar
1 tbl baking powder
1 tsp baking soda
1/2 tsp salt (usually kosher)

Thanks

[aaronatthedoublef]

I was talking pizza with some friends and one of them made his own baking steel. Or rather he commissioned his own baking steel from a local steel shop here. I believe it was 14 by 20 (I can get the exact dimensions) and an inch thick. It weighs about 15 pounds and cost $14.

My friend admitted it is not as pretty as the professionally made baking steels and does not have the dimpling that is supposed to make for easier removal of baked goods placed directly on the steel but he loves it for pizza.

America's Test Kitchen reviewed the baking steel here. They said it gave their bread an extra half inch for their bread (which seems significant). ATK also said the steel is better at matching the way a professional pizza oven cooks a pizza which matches my friend. I am reluctant to try one for $75. But it I can have one made for $14, then I'm willing to try that.

[Mike Nolan]

I've got the $100 thermopen, it's great. I will probably buy another meat thermometer (the kind that plugs in) at some point, I had two Polder meat thermometers/timers and the probe went bad on one of them. The other one still works fine, I used it for the turkey on Thanksgiving and for an eye of round roast yesterday.

[RiversideLen]

If you're a fan of America's Test Kitchen (and who isn't?) you know their fav instant read thermometer costs about $100 from ThermoWorks. But this year they tested lower cost alternatives. Their fav is the ThermoPop which is made by ThermoWorks. There is a ATK video link on their website if you want more info about it.

Anyway, the point of my post is they have it on special today for only $23.20 (reduced from $29). I thought I'd share this in case you want one for yourself or need some stocking stuffers. Oh, it comes in 9 colors too. I ordered 2 of them and shipping was only $3.99.

http://www.thermoworks.com/ATK-ThermoPop?tw=ATK&j=22073&sfmc_sub=1187710&l=26_HTML&u=8039971&mid=7211370&jb=466&sk=04FB73A850B5C8138697D6399A8C4DD0&extcode=&sourcekey=&cds_response_key=&cds_tracking_code=&tag=&atc=&Survey_id=

I hope the links works.

[Mike Nolan]

You may be overworking your pie dough, I think that was my biggest problem.

Something they had us do in pastry school a couple of times was cut the butter into the flour using a sharp kitchen knife on a marble surface. I wouldn't recommend doing this a lot, because it is very time-consuming, and it's not good for your knives, either, but it taught me what to look for with other methods of cutting in the fat.

We made both 'mealy' and 'flaky' pie crust dough this way, the main difference being how small the pieces of butter get.

The Kenji Lopez-Alt method works well and may be as close to foolproof as any pie dough method can be.

Something I've come up with on my own is I went out and got a 6" diameter round cookie cutter. I line it with plastic wrap and use it to pre-shape the pie dough into a disc before letting it rest. The main advantage this has is that you're close to half-done rolling out the dough already, and that's where I was really over-working my dough. (Recently I've been using a 5" diameter cookie cutter for the top crust and a 60/40 ratio between the weight of the bottom crust and the weight of the top crust.)

[BevM]

I baked a recipe I found on the KAF website: Blueberry Buckle Coffeecake. It has become one of our favorites which is great because it uses 2 cups of blueberries. My freezer is full (almost) from the crop of berries this summer. Several times I have added 1/2 cup sour cream to the batter which I like since it seems to make the finished cake a little more moist. The streusel topping makes it perfect and my granddaughter always takes half of it home.

I took a picture of it to post, but it is too big and I haven't learned to resize photos on my phone yet.

[BakerAunt]

Thanks, Sarah! I knew that if anyone could find that thread, it would be you! I'll repeat the information here, but I will leave the other thread as well. Here is Cass's answer to the two questions that stumped us--and thank you to Italian Cook for asking the questions that helped us all:

I received an email from Cass (Kid Pizza), in which he sent me two comments about some points Italian Cook had raised in a couple of threads. (I’m happy that Cass is lurking at Nebraska Kitechen!)

“I spent a few moments over at Mike's Site, & I thought I would answer two interesting inquiries stated by member Italian Cook.

Relate to her the following thoughts about the purpose of the function of baking soda in a COOKIE. A cookie generally is thin like about 1/8th inch to maybe 3/16ths inch thick. If so, we do not require a leavener in a cookie most often. Baking powder is employed to make the cookie LIGHTER mostly but it can help in leaven somewhat. that is how the cookie gets to be lighter.

Now then the Baking soda is there for this reason only, to neutralize any ACDIC ingredients in the recipe whatever they may be. Like cocoa, lemon juice sour cream, bananas for banana bundt cake, etc.

In her question on the 30, minutes she held her concoction in the fridge, yes the soda dissipated, but it did its thing first…. It didn’t help the cookie to leaven.

Marliss, she posed this question as well about butter fat versus peanut butter fat melting. Tell her the answer to her inquiry is this: the melting point of butter is much lower than peanut butter. That is why it melts sooner.

"Thank you for your help. I hope Italian cook understands what I intended for her."

[cwcdesign]

On Monday, I made Chicken Marbella for a going away dinner for my boss 🙁 we ate leftovers for a couple of days and then I made a sheet pan dinner of veggies and sausage which is a definite keeper. On Friday, I nailed the Crockpot Buffalo Chicken which has a decent kick. Baker Aunt - did you want that recipe when I got it right or was it the honey ginger chicken?

[RiversideLen]

1 cup confectioners sugar
2 tablespoons shortening
2 tablespoons fresh coffee (I use decaf)
3 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract

Put all ingredients in a bowl and beat together using a hand mixer until it's smooth and light. You can mix it manually if you wish but the hand mixer makes it easier and whips it up nicely. If it comes out to stiff add a small amount more coffee but do so in real small increments.

This will cover a single layer box mix cake. It's also great for doughnuts. You can double or triple the recipe as you need.

[BakerAunt]

Hi, Italian Cook,

I received an email from Cass (Kid Pizza), in which he sent me two comments about some points you had raised in a couple of threads. (I'm happy that Cass is lurking at Nebraska Kitechen!) I tried to find the specific threads, so that I could post the comments next to them, but I was not able to locate them. So, I will paste below what Cass sent to me, and if anyone can find the specific thread, then I will move the information to it:

"I spent a few moments over at Mikes Site, & I thought I would answer two interesting inquiries stated by member Italian Cook.

Relate to her the following thoughts about the purpose of the function of baking soda in a COOKIE. A cookie generally is thin like about 1/8th inch to maybe 3/16ths inch thick. If so, we do not require a leavener in a cookie most often. Baking powder is employed to make the cookie LIGHTER mostly but it can help in leaven somewhat. that is how the cookie gets to be lighter.

Now then the Baking soda is there for this reason only, to neutralize any ACDIC ingredients in the recipe whatever they may be. Like cocoa, lemon juice sour cream, bananas for banana bundt cake, etc.

In her question on the 30, minutes she held her concoction in the fridge, yes the soda dissipated, but it did its thing first.... It didn't help the cookie to leaven.

Marliss, she posed this question as well about butter fat versus peanut butter fat melting. Tell her the answer to her inquiry is this: the melting point of butter is much lower than peanut butter. That is why it melts sooner."

Thank you for your help. I hope Italian cook understands what I intended for her.

• This topic was modified 9 years, 4 months ago by BakerAunt.

[BakerAunt]

I needed a second item for the after church social time and needed to bake something quickly Sunday morning. I googled mini-muffins on the KAF website, and two recipes came up. The first was not quick, but the second, "Salted Caramel Cookie Bites," had potential if I omitted the salted caramel and nuts. The recipe came together very quickly, and I have festive Christmas mini-muffin papers. I baked them for 8 minutes, then pulled them out and sprinkled them with a little red and green sugar, before returning them to the oven for about 3 1/2 minutes. (I'll probably cut the second baking time to 2 minutes next time as an experiment.) The recipe called for letting them sit in the pan for 15 minutes, but since I was not using the topping, I took them out at once. They taste fine without the caramel topping, which I think would have made them too sweet. One reviews said that the caramel made the paper stick to them, so I will probably never use it. Even as they are, they are almost a bit too sweet. Ironically, I did not need this last minute treat, as someone did not pay attention to the sign-up sheet and showed up with store-bought cookies. So we served the cake I baked yesterday and her cookies. My family happily enjoyed these Cookie Bites.
On Tuesday, I made a one layer, 9-inch round Applesauce Cake to use up 1 cup of my homemade applesauce left over from Thanksgiving. The recipe came from the KAF Baker's Catalogue. I used white whole wheat flour instead of regular whole wheat, and I omitted the raisins. I had some cream cheese frosting leftover from another cake, and I was able to get a thin coat over the top. I also baked a double batch of my adaptation of Moomie's (Ellen's) buns, but I made it as two dozen rolls to take to an end of the semester potluck luncheon on Wednesday. Friday morning I baked the Lemon-Barley Scones from the KAF Wholegrain Baking Book. When I did them this summer, the batter came out to wet, but I must have measured incorrectly then, because today it was just right for shaping them. I don't usually use glaze, but this one is worth doing for a lovely presentation and flavor.