andiesenji

society donor
  • Content count

    10,013
  • Joined

  • Last visited

About andiesenji

  • Birthday 03/23/1939

Contact Methods

  • Website URL
    http://www.asenjigalblogs.com/

Profile Information

  • Location
    Southern California

Recent Profile Visitors

1,938 profile views
  1. Mystery Ingredients

    #3 looks very similar to the dried lemongrass sold in the SE Asian market here in long bunches.
  2. Your Home Appliances are Junk

    Another interesting advantage to this oven, that some people seem to not like, is that tiny gap between the doors when fully closed. Yesterday I did a roast wrapped in foil - with some dried onions and seasoning (I used to use Lipton's onion soup mix but it has too much salt). Anyway - I used my ThermoWorks remote probe thermometer and the cable fit perfectly in that little gap between the doors. This morning I baked biscuits again, and this time I preheated it and used the convection/bake setting. Got more early rise than with putting them in the cold oven. Still very pleased with this oven.
  3. YES it is Dutched. And has an intense flavor. In fact, if you blend it with simple syrup, it makes a very nice chocolate syrup. Start out with one tablespoon to 4 ounces of syrup and then add more to taste. That will give you an idea of how intense the flavor is - when subbing for other lighter cocoas, I start out with 2/3 the amount of the regular cocoa and add more if it needs it. I have one of those little electric muffin bakers which I use to test cake experiments - takes about 6 to 8 minutes to "bake" one. I taste and then adjust the flavors. Saves wasting an entire batch of batter. and the thing was cheap - I got it at Overstock for $12.00
  4. I have used it a great deal. I use it in my fruited cocoa cake and in my cocoa cookies mixed half and half with the black cocoa and I get a result that is similar to Oreos. The flavor is deep and very satisfying. I have used it in pudding both egg base and made with other thickeners. One "quick" pudding I have had nice success with is with using equal parts Double Dutch cocoa and Bird's Custard Powder using the recommended amount of sugar for the plain custard and then adding a bit more "to taste" after mixing with the hot milk. I have also taken this same "recipe" a bit further by adding a tablespoon of espresso powder.
  5. Your Home Appliances are Junk

    It is still quite new. I have not yet tried the "grill" function. I am sure that will dirty it up a bit. But I do try to keep things clean. This has bot a drip pan and the pan that came with it, which is slightly larger than a 1/4 sheet pan in both dimensions. The fact that my 15-inch pizza pans fit it really floats my boat. I like to use them because they are heavy steel and are virtually non-stick but without a non-stick coating. Made by Hoffritz - which no longer makes them. I have four and wish I had bought more. If I have to rotate the pan if something is not baking evenly, it is much easier to just spin the pan rather than pull it out and turn it - especially with my arthritic hands.
  6. I bought some new back in the '60s. I still have three or four - sold a couple of the more colorful "bakelite" handles with some bakelite flatware a while back. They work great on cakes baked in tube pans - sponge cakes, angel-food and even on some of the not-so-dense Bundt cakes and are excellent for loaf cakes - including pound cakes, but they are pretty much useless for regular round cakes. They were developed to keep from "crushing" the lighter sponge cakes when using a traditional knife. They sort of bridged the gap until knives with serrated edges came along. I have one, which was my grandmother's and she used it for angel food cakes - and then in the late '40s for the newly introduced ORANGE CHIFFON cake, which became a family favorite. (Made with Softasilk Cake flour).
  7. Your Home Appliances are Junk

    Sorry, I did not pay attention to the photos. I have the Digital model. Still very happy with it. This is with a 15-inch pizza pan holding current scones and with a 1/4 size sheet pan on the bottom shelf. Used the convection setting 400°F 11 minutes. The sheet pan fits either way.
  8. Your Home Appliances are Junk

    Holy cow! How can it be that much more in Canada? How much does it cost to drive to the states? No wonder a friend who used to live in Hamilton would drive to Niagara Falls to a friend's place to get things shipped there.
  9. Height above range for shelf?

    You can put a metal pot rack, as noted by Pastrygirl above the range and many have a "shelf" or metal grid. Where I live, if there is no exhaust hood, the minimum clearance above a gas cooktop for any cabinet is 48" - minimum clear space above an electric is 36" You should check the CODE in your area because if you have a fire - due to the kitchen range or cooktop, and there is not adequate clearance above the burners, your fire insurance can refuse to pay. Overstock has this one on sale.
  10. Your Home Appliances are Junk

    ????? To what does this refer?
  11. You can get these. I had one in my kitchen back in the '70s for the KA 5 qt bowl lift mixer and I had a second one for my large electric meat grinder. From Sears From HOme depot
  12. I might be a coffee snob

    They work fine on glass top electric.
  13. I might be a coffee snob

    No, it does not take long at all. The water boils quickly - these also work on gas stoves - or on electric stoves but on the old coil type you need a spacer. with the automatic ones, the power switches to "low" or shuts off completely and as soon as the temp drops in the bottom chamber, the vacuum should suck the brewed coffee down into the bottom vessel.
  14. I might be a coffee snob

    Interesting that this topic has surfaced yet again. I seem to recall that there have been earlier threads with extensive discussions about the various aspects of coffee, selecting a variety, roasting, brewing and etc. As noted above. If you are HAPPPY with your setup and the quality of the brew - do as you wish. There is not a test or a snap quiz. Satisfy yourself always. That's my philosophy about COFFEE - or anything else for that matter. I still use one of my Senseo machines - making my own pods with my pod sealer - I use premium coffees and my preference is dark roast and I often blend some selections together. I have mentioned in the past that I have a collection of vintage coffee brewers, including quite a few vacuum brewers, most from the 1930s. Three weeks ago I had some unexpected guests who noticed my Silex machines and asked if they still worked. So I had to demonstrate how the Silex "Lido" made in 1937, still worked perfectly. It has its own "stove" - a small, fitted hot plate. It is a 10 cup brewer - 6oz cups. The coffee was exceptional. One of my guests has a Technivorm and declared the Silex coffee was superior to the results he is getting but opined it may have been the coffee. So I gave him some of my beans so he could grind them fresh and brew a batch in his machine. He phoned a couple of days later and said that the Technivorm coffee was "okay" but did not have the complexity he tasted in the vacuum brewed coffee. This past Monday he phoned and told me he had purchased a Silex on etsy and had received it Saturday, waited until Sunday to find the instructions on line (for some reason he did not want to ask me) and brew a pot. He is very impressed with the quality of the brew. Since the one he got was smaller, he is now watching for one like mine.
  15. Dextrinizing flour

    I've used "toasted" flour for decades, for rustic breads - for ryes and seeded breads. For oatmeal breads I toast the oatmeal too. I generally use up to half toasted flour and half "raw" bread flour. Occasionally I use 2/3 toasted and 1/3 raw. You do have to add some vital wheat gluten - if you are using all toasted because the heating will degrade the gluten and the crumb will be too tight and crumbly. It works really well with high hydration and with extended fermentation in the fridge doughs. I toast it in a large skillet - stirring constantly with a wooden "spatula" with a broad, flat end. I keep a spoon full of the raw flour next to the skillet to check the degree of toasting - I aim for an old ivory shade or ecru. I also toss in a couple of tablespoons of diastatic malt powder for each pound of flour after toasting. This will counter the slight bitterness that develops along with the toasty flavor. If I am planning to use several whole grains - wheat, barley, spelt, etc., along with seeds .. I toast the whole grains and then grind them in the Nutrimill. Then I mix in some raw bread flour - you can use all purpose but as I buy a lot of bread flour, I usually have more of that. I have tinkered around with toasting soft wheat flour - Odlums cream flour - and Odlums wholemeal flour to make some of the "wholemeal biscuits" (a cake-like cookie) made with lard and which specified toasting the flour in the original recipe given to me. One recipe called these "lardy cakes" and now that I am trying to locate the recipe, can't find it. One of the baking journal sites discusses roasting flour for baking but I have been unsuccessful in finding that also. I have thousands of bookmarks and right now the "search" function is letting me down. More later.