[BakerAunt]

Thank heavens for pans that stack--so says the woman trying to work out which pans get to stay in the house kitchen, and which will be stored in the apt. kitchen over the garage--with it's large wire shelving (great) and it's rather small cabinets (not so great).

Italian Cook. I have one pan that I store the lid upside down under the pan. It's a heavy plastic. That pan is a 13x9-inch, and I think it is one of those "air bake" ones that were all the rage years ago, but which I found did not work that well. I still have it, however, because when I make my caramels recipe, it's the perfect size. Of course, I am not likely to be making caramels anymore, unless I decide it is worth my while to try selling them.

[BakerAunt]

I chose the correct answer. Had I been working with the list given in the answer, however, I would have chosen incorrectly.

[BakerAunt]

I have a Cuisinart stand mixer, and so I have to guess at speeds. However, I looked at the recipe book that came with the mixer, and that let me decide what speed is appropriate.

[BakerAunt]

Great pun, Joan!

[BakerAunt]

Skeptic--Crepes is on my list of something that I'd like to cook, although butter may be an issue for me now. I bought a Staub "crepe pan" back when Chef's originally closed. I bought it for the flat griddle surface for when I make English muffins (and it can be used on the wood stove as well), so I've not used it for crepes. It came with two wooden tools: One is T shaped--a 5-inch round piece at the top, with a smaller diameter round piece stuck into it (forming the T). There is also a narrow flat wood panel that has a tapered ridge all the way around its 7-inch top part before a short handle, and it forms a tip at the end. I recall seeing videos where the chef uses the T-tool to spread out the crepe batter quickly to get it into an even large crepe. I think the other tool is for lifting it out. It might be worth checking out some online videos.

Maybe we should have a crepe thread.

[BakerAunt]

Best wishes on the new arrival at your kitchen, Italian Cook. May it serve you long and well in mixing up tasty food!

[BakerAunt]

When I was making thin crust pizza, I used the KAF thin-crust recipe. I would make the dough, then while it was rising, prep the toppings. I usually shaped the dough by hand on parchment paper. It made two pizzas, and since I was baking my husband's first, I would do that crust first. When I did mine, I found that it stretched more easily, so clearly a waiting period of about 5 minutes before starting was needed with that particular crust. However, I never got it as large as the KAF recipe said. Twelve inches diameter was tops. I once made it as four small separate pizzas--top your own. I did the math to figure out what size each should be.

My husband prefers the sheet pan sourdough pizza crust that I've developed with my starter, and it is easier than the thin crust. Once it is in the pan, it does its second rise there, and that's when I prep the toppings.

Don't give up, Italian Cook. It's a matter of figuring out the routine, which gets easier and faster the more often you do it.

[BakerAunt]

Len--Thanks for the tip about picking the beans. My husband has been in charge of the garden, and he is just beginning to realize that picking the small ones makes for better beans for eating. I'll pass along your tip.

Mike--I went for "pretty" with the Thermador back in 2001. While I liked its cooking and baking features, it was white and went nicely into my kitchen. Thermador does not do colors anymore, and I didn't like their lack of support for products past ten years old. Kitchen Aid makes colors, but I've not dealt with the company, and I'd read that it isn't what it used to be.

I think that you are correct that Wolf has changed in terms of design because I vaguely recall look at them back when I bought the Thermador. Now, I like the look. Initially, I thought the red knobs were gaudy, but as I looked at the stove in the store, I liked them, as did my husband. If I ever get the kitchen organized--I'd say I'm about 70% there--I will try to post pictures in the kitchen thread I started back at the time of renovation.

• This reply was modified 6 years, 6 months ago by BakerAunt.

[BakerAunt]

I've also never heard of that spice, so I blindly guessed and was incorrect as well.

[BakerAunt]

Shakshuka--or is that too close to poached egg? (I really want to try making this dish sometime.)

[BakerAunt]

My husband, who really likes the new Wolf stove--especially the gas burners--cooked dinner tonight. He cooked country style ribs in a frying pan (no seasonings and no oil). We also had an ear of sweet corn each, and more microwaved fresh green beans from the garden (apparently there are still beans).

[BakerAunt]

cookies

French Toast

noodles or pasta

• This reply was modified 6 years, 6 months ago by BakerAunt.
• This reply was modified 6 years, 6 months ago by BakerAunt.

[BakerAunt]

Scotch eggs? (I can see the French chefs now....)

Custard?

Egg drop soup?

• This reply was modified 6 years, 6 months ago by BakerAunt.
• This reply was modified 6 years, 6 months ago by BakerAunt.

[BakerAunt]

I narrowed it down to two, than chose the wrong one. Fascinating quiz question--I never knew there were 100 pleats in toque, much less what they stood for.

[BakerAunt]

Thanks, Mike. The new link works. I assume Ostwald ripening is named after the person who first identified it, since its translation from the German is "East Forest."

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