I have a set of large round cookie cutters, for a bottom crust I'll use a 6" cutter, for top crusts I'm more likely to use a 5" round cutter.
I start by placing the cookie cutter on my scale and then lining the cookie cutter with plastic wrap. Then I measure in the amount of pie dough I want, depending on the type and size of pie usually anywhere from 200 to 350 grams. I fold the plastic wrap over the top and use a flat metal tool (a coffee tamper) to compact and flatten it into an even circular disc, then take it out of the cookie cutter. I wrap it a second time if it is going into the freezer, then label and date it with a felt tip marker.
If you do it right, this creates almost no mess to clean up.
When I want to make a pie, I take a disc or two out of the freezer a day ahead of time. Because it is already 5-6 inches in diameter, it doesn't take a lot of time to roll it out to the desired diameter, generally from 8 1/2 to 14 inches. (One of these days I promise I'll finish and post my table of how much pie dough to use and big the pie crust has to be to fit various sized pans and types of pies, an extension of the concept in a PJ Hamel KAF Blog post from several years ago.)
Happy Birthday Cass, cheesecake would make a great birthday cake!
I've been thinking about making Irish Apple Cake using the apple pie filling I have in the freezer, but I'm waiting for some cooler weather.
I'm going to juice some onions to start a batch of onion vinegar, I"m just hoping it doesn't smell up the basement.
I didn't start getting the email offers from Bakers Authority until early May, though I first ordered from them a couple months earlier than that, so I'm guessing this is a relatively new marketing tool for them.
I've been getting them since I ordered from them, I don't know if there's a way to subscribe to emails with those offers.
The 15% off offer expired on May 31st.
Baker's Authority sends out a new offer every few weeks, I think the last one was 15% off on 5 pound bags of flour.
I ordered my medium rye flour from them and it has met my expectations.
It makes sense that the low blades might be a little more interchangeable than the high ones for things like slicing and shredding, which have to be at exactly the right height.
I've probably used our Cuisinart more in the last few months (mostly to shred cabbage for sauerkraut) than in the previous two or three years.
Most likely COVID-19 will never be 'over', the more appropriate question is: how well is it being dealt with?
In NYC and a number other places the answer was for a while "not very well". Conditions have improved in most of these places. But in places where the numbers weren't as bad, numbers can (and will) go up even if it is being dealt with about as well as can be expected at this point in our knowledge of the virus and with the arsenal of tools currently at our disposal.
Herd immunity, either from exposure to the virus or a vaccine, is not going to solve all our problems, and some of the control measures are likely to be around a LONG time. How our economic system adjusts to that is an ongoing challenge.
There was a recall on Cuisinart cutting blades a while back, maybe you got a replacement then?
Well, a new 14 cup Cuisinart would cost anywhere from about $180 up, but I'm no expert on which models are the good ones.
Might be worth checking to see if you can find a new (or used) bowl online.
I've never had an English Muffin bread that tasted anything like an English Muffin. That doesn't mean they don't taste good, just not like an English Muffin.
People who teach test-taking strategies say that your first impulse is often your best choice.
I'm making a loaf of Austrian malt bread today.
