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When we were in Pittsburgh this summer, I made my usual stop at the Strip District and bought a half-sheet pan that has a snap-on 'universal' lid. The lid stacks decently under the pan in the pantry, which is a good thing because it is still so stiff that I almost couldn't get it off. But the sheet pan itself is only 1" high, so I may order a 2" deep half-sheet pan online.
For my lasagna yesterday I wound up using three 8 x 10 disposable aluminum pans, because I was planning to freeze one unbaked and another was going to Omaha today, but they were only about 2 1/2 inches tall and good lasagna needs a 3 inch or taller pan. So I'm still thinking I need either a lasagna pan or a 5 pound loaf pan (which is 4 inches high.) I was checking Amazon for the Vollrath 5 pound loaf pan, but it isn't part of the Amazon Prime plan, so shipping would increase the cost by about 50%. I may have to check the local kitchen supply store, which is on the far north end of town. (We're on the south end, and the main street north is currently closed for railroad track repairs, so maybe next week.)
I tried making bread bowls once by shaping the dough over the bottom of a bowl and baking it like that. Some I covered with a second bowl, others I didn't. The ones that had a second bowl as a cover were a bit thinner. The challenge is to figure out when the bread is done.
You might be able to make bowls using cornbread batter by putting some in a custard cup and putting a second custard cup on top. It sort of depends on how thick the batter is. Most of the time these days we make the GF cornbread recipe that I have posted here, it's thicker than the traditional ones that use wheat flour.
I made 3 pans of lasagna (each of them weighing 5 pounds!), baked two and froze the third. One of the ones I baked today is one my wife is taking to a friend up in Omaha tomorrow.
It was delicious but came out a bit soupy, which is not unusual for me. It usually firms up overnight. Some sources say fresh lasagna noodles don't have to be boiled, I may try that some time, it'd certainly save time.
It could also be the ricotta/spinach filling. My wife thinks I should try adding some egg to the ricotta cheese/spinach filling as a binder, I may have to try that as well.
Chicago has several different styles of pizza, and they're all pretty good. I've also had some of NYC's better-rated pizza, they were pretty good, too.
I like Chicago stuffed pizza, deep dish pizza and thin crust pizza best. I also like cracker crust pizza which is different from thin crust (and different from lavash pizza, though the differences are subtle.)
There's a brewpub in Lincoln that does lavash pizza (which is where we got the idea to start doing our own once we found a good source for lavash), I always thought it was more of a west coast thing than an east coast one.
Yeah, I have that issue every time I find a new pan or gadget. I really want a 5 pound loaf pan and a good (deep but not huge) lasagna pan, but how often would I use them and where would I store them?
Fixed now, it should take you to amazon.
I have to admit I'd never heard of it, either.
My plan is to make several pans of lasagna this afternoon, one for supper, one for the freezer and one for my wife to take to a friend in Omaha tomorrow.
Crepe batter needs to be fairly thin and mixed just long enough to be fully hydrated, you don't want to develop the gluten much. Getting the pan ready is always a challenge for me, you don't want it too hot, but it can't be too cool, either.
We've got a crepe pan, but I find it easier to use regular pans, either my wife's non-stick egg pans or a stainless steel sautée pan.
With crepes, the egg is the most important ingredient. In fact, one of the best crepe recipes I've used doesn't use wheat flour at all, it uses cornstarch. If I don't have that recipe posted, I'll look for it and get it posted. I've seen recipes that used rice flour, too, but I've never tried that.
My wife is a big fan of blintzes, which are pretty much the same thing as crepes, just with different fillings.
If I'm right about KA having 3 lines of mixers, the Artisan line is probably the middle one.
Regardless of the load it puts on the motor, you probably don't want to use higher speeds on bread dough anyway, it tends to tear the gluten rather than develop it.
Most of the commercial recipes that the BBGA puts out specify what speed to use (on a commercial mixer). Some recipes only use speed 1, some specify some time at speed 1 and some at speed 2. It sort of depends on whether the recipe is a 'short', 'improved' or 'intensive' mix. (Jeffrey Hamelman goes into the three mixing styles in his book.)
Worth asking. True Italian flours are made with European wheat, which are generally a softer wheat and lower in protein than North American flours, and as I understand it ground to a finer consistency than most North American flours. So the gliadin/glutenin ratio might be different, too, although that's not something that's easy to test at the mill.
Peter Reinhart's 'Roman' crust in his American Pie book makes the thinnest crust I've seen in years. You can almost read through it.
I'm making a batch of marinara tonight.
I usually put shredded mozzarella and havarti on it, I find putting tomato slices on it helps add some tomato flavor. I think I have some dried powdered tomato skins in the freezer, they might add some tomato flavor too.
I'm making a batch of marinara tonight for lasagna, if it is thick enough I might set some aside and try it on a lavash pizza
I fully understand how making pizzas can wear you out to the point where you don't enjoy eating them. With just 2 of us, taking the time to get the oven ready to bake just one pizza is hardly worth the effort. When we've done it for a group, we usually have had one person rolling out the dough and someone else adding the toppings and baking them. I should try the pizza oven that goes on the outdoor gas grill, since it makes smaller pizzas, but it also takes 20-30 minutes to preheat.
I think that's one of the reasons why we've started making lavash pizza now that we've found a local store that sells good lavash. I sort of miss having tomato sauce on them (it softens the lavash too much); while many people rate the crust as the most important part of pizza, I think the sauce can make or break a good pizza.
There are a number of sauces in Peterson's sauces book that use crumbled hard boiled egg yolk as a liaison. I haven't made any of them yet but I think those sauces are enough different from sauces that use raw egg or raw egg yolk that they should probably be listed separately, since they represent different cooking techniques, and that's more or less what Câreme was getting at.
I think we may be over 50 at this point, and we've probably hardly touched the savory dishes where egg is not the primary component.
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