Italiancook
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BakerAunt, do you know what the new material is that Cuisinart is using now?
That's interesting about the stem, BakerAunt. The stem from my older food processor works just fine in my newer one. That must be a change the manufacturer made after my newer machine was purchased. Don't recall the year, and back then, I didn't have the foresight to write the date of purchase on instruction manuals. Maybe, also, the fact that my new food processor is the exact model as the older one is the reason I can use wither stem.
The older machine worked just fine. The reason my husband replaced it was related to the plastic casing on the outside. I prepped many, many loaves of bread in the food processor, because I didn't have a stand mixer. As a result, the plastic casing cracked in two places. My husband thought it was dangerous, in case the plastic came apart while using the machine. He found some sort of special pricing deal for the 14-cup and bought it, because he knew it was the same model as the one that was cracked. I think cutting disks were included, and that was why my husband was so excited when he came home with it. But I also can't imagine a business giving away something so expensive, but it was a special deal.
I wasn't referring to the cutting blade affected by the recall. Apparently, I don't know exactly what they're called. I'm talking about the round cutting disks . . . shredding disc, slicing disk, grating disc, etc. From Japan, that I know I paid for, I have 2 slicing discs of different widths, a grating disc, a shredding disk, and 1 other. From China, which I can't imagine I paid for, since the Japan discs work in the China food processor, I have all the original cutting disks minus one.
I had the correct answer.
BakerAunt, I have a more recent 14-cup Cuisinart food processor. I believe, but may be wrong, that it came with the cutting attachment discs I had purchased for my older Cuisinart f.p. The reason I say this is:
I have 2 sets of cutting attachments. One set is made in Japan, which would be from my older Cuisinart. I remember purchasing those. The second set is made in China. I'm 100% certain I would never have purchased a second set of cutting attachments when I obtained the new food processor. More money than I'd spend, since my newer food processor is the same model as the older one. My husband found it in a special sale.
You may want to call a store and find out if the model Cuisinart you want to buy includes cutting attachments, or a coupon for ordering them for free.
The other reason I think the special sale included the cutting discs is that I have one more of the Japanese-made ones than I do of those from China.
CORRECTON: I don't use Martha Stewart's Classic Eggnog recipe. I use her Eggnog recipe.
I knew the correct answer.
chocomouse, I make the English Muffin Toasting Bread in a stand mixer, but I encourage you to try the food processor. I make some beautiful bread in the food processor. Hopefully, I'm not leading you astray. Like you, we really like the English Muffin Toasting Bread. I use it to go all out for breakfast using KAF French Toast recipe https://www.kingarthurflour.com/recipes/french-toast-recipe
Three days before breakfast, I make the English Muffin Toasting Bread, wrap it in foil & tell my husband not to eat any. I do this in the afternoon. I want the bread to stale somewhat, but not too much or get moldy. Two days before, I make Martha Stewart's Classic Eggnog without alcohol. I measure out what I need for the French Toast so we don't accidentally drink it. The day of the breakfast treat, I use the KAF French Toast recipe (minus alcohol) and cook the French toast while bacon fry-bakes in the oven.
You don't have to use eggnog. The recipe offers heavy cream or half 'n half as options.
The French Toast recipe says to cut the bread 5/8" thick, and that's what I do. On my own, I couldn't be that precise, but I have a bread slicing guide from Lehman's. https://www.lehmans.com/product/bread-slicing-guide/
I baked chicken thighs and legs earlier in the week with plans I'd round those out as meals most of this week.
I hate to break a streak, even a losing one, but I knew the correct answer. Probably, because the orchard I lived on as a child grew and sold strawberries. I've hoed many long, long rows of that fruit, paid 5 cents a row.
Congratulations, Aaron on all you orders. It's good to have the customers tell you you're in business. I wish you all the best. Have fun!
skeptic, thanks for this helpful baking soda history information.
kimbob, I haven't bought it yet, but I have the KAF 13" pain de mie pan on my list. I want to make KAF's Bee Keeper's Pain de Mie. According to that recipe, the dough is pressed into the corners and an inch or so of the lid is left open so the baker can keep track of the rise. It's baked when the rise is "just below the lip of the pan." Since I've never done this, I don't know if this is also the technique for the 9" pan. Please let us know your experience; I'm curious.
I missed this.
Probably, I'm the only one who hadn't already figured this out. But in case not, I'll post. After I switched to the KitchenAid Artisan mixer, I had problems with dry ingredients flying out of the bowl when mixer turned on. On the lowest speed, the Artisan beater moves faster than the KA I had before (the lower priced one). Plus, the bowl is wider on the Artisan. After cleaning many messes on the counter and floor, it finally dawned on me how to solve the problem. I pulse the mixer, on and off, when dry ingredients added, instead of just letting it whir. When the drys are somewhat incorporated into the wet, I turn the mixer on and let it run at the correct speed. No more messes. Manufacturer might say this is bad for the machine, but cleaning up floury messes is bad for me.
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