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I just a Good Eats episode on the food channel on chocolate, one of the episodes gave detailed instructions on tempering chocolate. I wish I could remember the specific episode. There are a number of recipes and videos about that on the Food Network site, just type "how to temper chocolate" in their search thingy.
February 13, 2017 at 12:33 am in reply to: What are You Cooking the Week of Feburary 12, 2017? #6591I had my brother over today. I couldn't decide whether to have spaghetti and meatballs (I made meatballs a little while back and had them in the freezer), or to slice the meatballs and put them on pizza. Either way the meatballs are being served. So after much thought the obvious solution came to me, I made pizza and served the meatballs on the side. I like to keep the pizza simple. I made two smaller pizzas, one with roasted red pepper and the other with fresh chopped mushrooms. A little turkey pepperoni on each (pepperoni goes directly on the tomato sauce so the pepperoni spices can interact with the tomato).
I haven't had a problem with mine. I have 2 KA's, one retired but still usable, both bowl lift models. Aaron, it sounds like you have the tilt head model? just wondering. I've heard of the locking mechanism for the tilt head failing but not the bowl itself. That's too bad, I know those bowls aren't cheap.
I haven't had a problem with mine. I have 2 KA's, one retired but still usable, both bowl lift models. Aaron, it sounds like you have the tilt head model? just wondering. I've heard of the locking mechanism for the tilt head failing but not the bowl itself. That's too bad, I know those bowls aren't cheap.
I wonder if the bagged lettuce that restaurants get has a preservative.
I don't trust most restaurants for their raw produce and tend to avoid it. The kitchens can get pretty busy and carelessness can result.
I saw it on Amazon too. My question is, doesn't it need refridgeration?
Aaron, I've made the crust but not the rest of the recipe. I use my own sauce (usually just pasta sauce from a jar) and usually mozzarella but I often like to mix mozzarella with Mexican Queso. The Queso is a great melter and adds a little more flavor to the pie.
Cook's Country had a work around for the Provel which is listed in the recipe on the link I provided. I didn't try it and I'm not familiar with Provel. My interest in the recipe is the crust.
I guess I'm a lightweight. Lemme see, rye, buckwheat, whole wheat pastry, white whole wheat, bread, all purpose, semolina. Don't know if these count as flours, corn meal and hazelnut. I think that's it.
Oh, flaxmeal too.
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This reply was modified 8 years, 9 months ago by
RiversideLen.
Good for you Italiancook! May I suggest that said sauce goes good on ice cream and plain yogurt as well.
I made a blueberry sauce late last week, I use it mostly on yogurt. I've also made blackberry and raspberry sauce. I like to finish the sauce with a tablespoon of Kirsch, a cherry flavored liqueur.
Good for you Italiancook! May I suggest that said sauce goes good on ice cream and plain yogurt as well.
I made a blueberry sauce late last week, I use it mostly on yogurt. I've also made blackberry and raspberry sauce. I like to finish the sauce with a tablespoon of Kirsch, a cherry flavored liqueur.
Not sure if pizza should be posted under baking or cooking, lol.
I just made pizza dough, 300 grams of flour divided between semolina (65 grams), white whole wheat (150 grams) and bread flour for the balance. I will get 3 individual thin pizzas from it. 1/4 teaspoon of yeast and salt, a pat of butter, teaspoon of olive oil, teaspoon of honey and hydrated at 69% with cold water from the fridge. Tonight's dough will raise for 4 or 5 hours at which time the balance of the dough will be refrigerated.
Tonight's pizza is going to be topped with mole, pork and Mexican cheese. Tomorrow's toppings to be decided.
Cook's Country did St Louis style pizza a few years ago. I don't recall if they specified double acting baking powder or not. It's almost a cracker style crust and comes together real fast. I've made it and used double acting baking powder because that is what I have. It's something to keep in mind when you need a pizza but don't have a lot of time.
I found the recipe St Louis Style Pizza here. It doesn't specify double acting or single action baking powder.
Happy Birthday Baker Aunt!
Today I baked a half dozen sesame topped sandwich buns. They are about 40% whole wheat.
I like to bake them in a USA mini cake pan. I find the sides of buns brown better that way instead of just setting them on a flat pan.
Attachments:
You must be logged in to view attached files.Choco, that maple oatmeal buttermilk bread sounds interesting.
Yesterday I made a loaf of Oat raisin cinnamon bread.
I'm starting out the week with roast beef leftovers.
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