andiesenji

Try steaming the rubbery cakes. I would take one of the cakes, cut it into thirds, wrap it tightly in muslin dampened with liquor and place in a steamer and steam for 5 minutes. Remove it from the steam, cut off a piece and re-wrap the remainder and let it cool. Meanwhile try the piece you cut off. if it is okay, treat the remainder, if not, steam the piece you re-wrapped for another 5 minutes and see how it compares to the first one.

I know exactly what you mean about having multiple appliances and tools. I think I have carried it to a far greater degree, however. I am not going to confess how many drills I have because I can't remember, plus I have one of those things that cuts in any direction as well as drilling, etc. I have a 5 qt, bowl-lift KA that is several years old and for that I have two bowls plus a copper liner, so effectively have 3 bowls because I have beaten egg whites in it, removed the liner and put that into the fridge and started right in with the now-empty bowl. I also have a larger mixer, an Electrolux that has had various names, 8 liter bowl, very powerful, different mode of operation, perfect for bread but I have mixed cookie dough, cake batter and, with the auxilliary bowl, beaten egg whites and whipped cream. I used to do a lot more baking than I do now and often had both mixers running at the same time. In addition, I have a collection of "vintage" mixers and there have been times when one (or more) of them has been hauled out to handle a job when needed. That being said, I also have a fairly large kitchen with plenty of room for several people to work without gettin in each other's way (most of the time). Plus I have a room-sized pantry with a 22 x 72-inch butcher block table which can be used when needed. It is 5 inches lower than the standard counter height to make it easier for me to use certain appliances. (I have a large meat grinder at one end that is bolted to the counter because it is difficult to move and I prefer to do the meat grinding and sausage stuffing where I don't have to stand on a step-stool.) I always had two bowls for the KAs, I bought my first bowl-lift machine in the late '60s and went to Hobart, which had a service center and retail outlet in Van Nuys, CA., to buy a second bowl and some accessories, meat grinder, juicer, etc. I did not have a huge kitchen at that time and wouldn't have been able to fit a second mixer in a sopt where it would be convenient to use. (We started a remodel early the following year and doubled the size of that kitchen because I was not going through another holiday season of baking crowded into an inefficient space.) I don't recall exactly when I bought the copper liner for the 5-qt KA bowl, but it was soon after they became available. Incidentally, there is one selling on ebay at this time. Unusual, they are generally very difficult to find. KA copper liner for 5 qt bowl.

Last month, when this topic was bumped up, I began looking for additional waffle recipes and trying the ones that were "different" and came across this site. Waffles. For the Rice Recipe #1 I deliberately overcooked the rice so it was crumbly and the waffles were excellent. I made it a second time using sweet rice, which is much stickier and the results were even better. I loved the German waffles and found them to be quite different from any of the others. The Virginia waffles, made with cornmeal, turned out very crisp and took longer to cook than any of the others and were well worth the effort. I used Anson Mills White corn meal. I made the Spicy waffles but did not serve them for breakfast. I served them for dinner topped with chili and a dollop of sour cream. Delicious! and very different.

I agree with SweetSide for very thin cake batters the "swirling" technique works well but has to be done just prior to placing the pan in the oven. It also takes some practice Oh, one more thing. If you ever use glass baking pans, lower the oven temp by 75 degrees.

I make applesauce with a combination of several types of apples. I simply core and chop the apples peel and all, add 1/4 teaspoon of kosher salt for every quart of apples, cook until soft and mushy, then put the cooked apples through a food mill to remove the skins. I like the rosy tint this gives the applesauce and I think it enhances the flavor. I usually can half the batch unsweetened, then divide the remainder and add sugar(or sugar and Splenda since I have diabetes) cinnamon and a tiny bit of ground cloves to part and cook for just long enough for the flavors to blend. The remainder I continue cooking, adding sweetener and a mixture of sweet spices until it has cooked down, become dark brown and very thick, apple butter.

If the stuff is really sticky, I toss in some more flour and scrape with a stiff plastic scraper, one end flat, the other end curved so it will fit a bowl. The flour keeps the dough from re-sticking to the sides and bottom of the bowl. I scrape out as much as I can then put the bowl under running cold water, scrape the final bits out with a plastic mesh scrubber. I often use a wooden dough trough for very slack doughs, including sourdough. Again, I use the plastic scraper to remove as much of the sticky dough as possible, then just let the remainder dry. Because the dough trough has been treated with oil for so many years, the remaining stuff simply flakes off after it is completely dry. Occasionally I may have to hit a spot or two with a dry scrubber, scrape it again, then I wipe the trough out, re-oil it and hang it up. Before I use it the next time, I always wipe it vigorously with a wad of paper towels. I have this type. And these, the top two plus the one at the bottom. I also have several of the metal ones with the wood handles, but mine are all very old Dexters.

Maybe it is that statue of Vulcan. When I visited the park in 1957 (I was stationed at Ft. McClelland outside Anniston) I was shown the cascades and the statue, then driven around through Homewood to see the famous "Moons"..... (I took a lot of photos.)

Lordy, many parents have gone through this phase with one or more children. I have with one and I finally resorted to serving his meals on a divided plate with a side dish for any extras. I had a set of these, made for restaurants. Explaining that the food would all be combined in his stomach did not budge him off his attitude one iota. He would eat each item, then go on to the next. He didn't want gravy on potatoes but was okay with it on meat. God forbid that his peas touch his mashed potatoes! Both were then "contaminated" and could not be eaten. The first time the family went to a smorgasborg place, he went to the dessert section, got several of the little dishes and put each of his selections in a separate dish. I had to explain to the server about his little quirk - it was a bit embarassing. Fortunately he outgrew it. Apparently you are not alone because someone is marketing these! Oh yeah! He wouldn't eat anything that was in a casserole or where vegetables were mixed with meat, chicken, pasta or ?? The only exception was tamale pie. That he liked.

I had to pick up some onions yesterday afternoon as I discovered I did not have quite enough for a big batch of soup I am preparing for Halloween night. At the market I noticed a swarm of fruit flies hanging above the pile of onions at the end of the gondola and was careful to select only very dry and very firm(hard) onions. I picked up one that felt a bit soft at the stalk end and peeled back a bit of the top layer and found a mass of tiny ff maggots. I pointed it out to the produce man who was working on the potatoes and he brought over a box and began going through the rest of the onions to discard as many of the affected ones as possible. He said they had been having a problem with their most recent delivery of onions which came in a huge pallet-sized cardboard box instead of the smaller ventilated boxes they usually get. He said it made considerably more work for them because they have to transfer them from the big box to boxes they can place on their service carts, then transfer them again from that box to the display. He told me that he often will cut an overripe melon in half, put the halves in the bottom of a plastic bag and place it where the infestations seems to be worse, during the hours the store is closed. The ffs are attracted to it by the hundreds and he can close the bag quickly, seal it and dump it in the outside dumpster.

K8memphis has the right idea. When I attended baking school, way back in the '50s, we were taught to plop a measured amount of batter into the pan, depending on the size of the pan, then take a broad icing spatula, put it flat at the center of the batter and drag it toward the side as we turned the pan, which effectively drew the batter out to the sides of the pan, leaving a bit of a depression in the center. We did not have time to wrap the pans with wet strips, we were preparing batter for 20 or more cakes at a time. With sheet cakes, we used a bench knife (scraper), again, drawing the batter from the center out toward the sides. The pans have to go straight into the oven because the batter will level off if left too long on the bench.

Melissa, Have you considered getting one of the "roll-out" tray-drawers that actually set on the floor and fit into the space under the cabinet. My big oven has 5 racks and I got one of the roll-out things which fits under the oven stand itself, but I could fit one for a regular oven under any of my base cabinets. Similar to this.

I agree with Darcie B about the current crop of KA mixers. They do not have the staying power of the older ones built by Hobart even though they have higher wattage. The Struan bread, popularized by Peter Reinhart, is extremely dense. The KA dough hook simply stuck in the mass and refused to move until the motor failed. The second machine broke down while mixing oatmeal cookie dough. I finished that batch in my old (30-year-old) Hobart 10-quart. Then I exchanged the burnt out KA for the one I have now. I have never tried to use it for heavier doughs because I bought the Electrolux, which has an 8-quart bowl, is probably too big for your purposes and it is considerably more expensive. However, you can see it here. By the way, if you should decide on the Bosch, I highly recommend this vendor. I have purchased several applianced from them, two Excalibur dehydrators, the Electrolux mixer, a grain mill, a bread machine, a vacuum sealer and several others appliances as gifts. Their service is exceptional and their prices very competitive. If I have a question, I can phone and get knowledgeable answers. Incidentally, the KA warranty is for one year. The Bosch warranty on the motor is 3-years, the other parts 1-year. The motor is the big factor. Same warranty on the Electrolux, 3 years on the motor, 1 year on accessories. However I know at least a dozen people who have them and have never heard of anyone requiring motor replacement. One person had to replace the SS bowl because it could not handle being run over by a Ford Expedition in the owner's driveway.

I don't like the deeper pans for browning meats, poultry or for roasting vegetables, because I have found that the higher sides cause a bit of steaming even uncovered. Sometimes I want this and it is advantageous but mostly I prefer the wider, shallower straight-sided pan. I prefer a smaller diameter saucier and have a favorite copper/SS-lined pan which has the curved sides which allows a whisk to cover the entire bottom for mixing sauces. This is totally different application and I wouldn't use the saucier for browning chops or chicken pieces. I do use it for browning small pieces of meat or whatever, for inclusion in a sauce, for flavoring, etc. Your original question referred to needing something that would be wide enough to "accomodate all the pieces in a single layer" which is what I addressed. Incidentally, Amazon has a 5-quart Anolon saute pan, with basically the same shape, domed lid with long handle and helper handle which is oven-proof to 400 degrees, for $80.00. Here. I personally do not like the Non-stick Anolon, but this anodized aluminum is pretty much comparable to Calphalon and at less cost. At one time Anolon was mostly sold in sets and the individual pieces were limited in type but in the past two or three years, they have expanded the line of "open-stock." If you are a Costco member, or know someone who is, check their cookware. They carry a line similar to Calphalon that is a very good buy.

It's a mystery. However the eggs can hitchike on any kind of fruit or vegetable. I purchased a bag of potatoes a month or so ago and left it in my van overnight. When I pulled it out of the van the next morning there was a swarm of tiny fruit flies in the bag, only a few had escaped. There was nothing else in the van which had recently been detailed. Fortunately I opened the bag outside. I have several of these in my kitchen and pantry. They work very well.

I've had one of these for a couple of years and wrote about it in an earlier topic about coffee. I even bought a second one to keep as a back up, just in case this was discontinued. I use it all the time and love it. I have also given 4 or 5 as gifts and the recipients all have found them very handy (and safe to use). It is not a single-purpose item, it can be used for many things other than just frothed and heated milk. I gave one to one of the women who works in my office after she fractured her jaw in an auto accident. With her jaw wired shut her diet was very limited and she found she could mix soft custards, cheesy mixtures as well as frothy cocoas, and etc.

I bought several small-to medium sized squash (Hubbard, Kuri, Turban and Calypso) on my way home this afternoon, cut them into chunks and roasted them in that pan, long and slow, I am going to prepare squash soup for a neighborhood party Halloween night and wanted to get started early. Tomorrow I will roast some other vegetables, carrots, parsnips, sweet potatoes (the white kind) and will also roast a pumpkin. I often use this pan when I have company on the weekends because I can do breakfast for a bunch. It makes the best cottage-fried potatoes - I can shake the pan using one handle or pick it up with both handles and actually toss the potatoes - I can't do that with a big batch of potatoes in any other pan. I think the last time I used it was for frying pork chops and making gravy after the chops were removed. It produces a beautiful fond. I use it often because I like to cook enough for a couple of meals and freeze the extras. Saves me a lot of time when I have less time because of my long, long commute.

I used to love my old KA and..... I agree that the KAs made by Hobart are superior. They have metal gears and except for servicing every 8 - 10 years by anyone who works with small appliances (I can recommend one in Woodland Hills, CA) and having the electric cords replaced when they begin to crack, they work well practically forever. The one I bought at White Front discount in (I think) 1967 was used by me for 11 years then given to my step-daughter who is still using it several times a week. I have had 3 of the newer type (5-qt) and have burnt out the motor on two, trying to mix cookie dough in one case and Struan bread dough in the other. As I said in my first post, I use it for light mixing and beating egg whites and whipped cream. Twice I had to take the mixers back and exchange them. Fortunately I bought them at a store that will exchange "faulty" appliances and not require that you return it to the manufacturer. I ended up with a cobalt blue, which I detest, the first one (of this new bunch, was an emerald green which matched the kitchen fixtures I had at the time (Kohler). Now it doesn't match anything. (The second one was red and I liked that but they only had the blue and the white when I took the red one back.) I understand that the newer ones with a screw-type dough hook are better for kneading soft doughs but the ones I had all suffered the "dough-climbing-up-the-dough-hook-syndrome" which annoyed me no end. having to stop the mixer and scrape the dough back into the bowl was a pain in the neck. Hobart KA on ebay. One ebay vendor has a KA listed as a "10-quart" model. It is not- it is a 5-quart. I had a 10-quart Hobart and none of the 10-quart bowls had a handle on the side. And they did not come with the white coated beater and dough hook. The flat beater and dough hook were silvery, bare metal. KA never marketed a 10-quart machine. This KA looks like a good deal.

I've done this successfully with each onions and kale, so why not leeks! ← I cut them crosswise (actually at a slight angle) cut the resultant discs in quarters, wash very well to get rid of all the sand, dry as much as possible in a salad spinner then place in the dehydrator and dry them. They retain a great deal of flavor, in fact it even concentrates somewhat. I vacuum pack them in 1 cup portions and store in the freezer. I have reconstituted them in water, chicken broth, milk(for potato soup) and coconut milk, simmering them gently which seems to bring out the most flavor. I got the idea to try this when I saw a package of (very expensive) dried leeks in a gourmet shop. I also dry garlic chips (sliced garlic) and chopped red onions (dried white and brown onions are easy to find).

No, only prudent to be early.

One that has been around a very long time and has a extensive archive of recipes is The Kitchen Link/Recipe Link If you click on "More Options" you can search by ingredients or type in one word that is part of a recipe title. The web site is very intuitive and you can also search the forum archives by year, month and week. For instance July 1-7 in 1997 shows this list of recipes: archived recipes July 1997 I just happened to come across this a year or so ago and bookmarked it under "Unusual desserts" for the #11 listing, Orange Cheesecake/better than candy pie. while not as vast as those above, I recommend you check Mimi's Cyber Kitchen.com Mimi also posts a bunch of great links that are very helpful. As well as PlotzWorthy gifts.

Have you considered one of these. I have one, it is one of the older Calphalon anodized aluminum but looks just like this one. You do not want any pan that is Non-Stick. You simply can't develop the fond that is desirable after searing, browning meats and poultry. I use this one quite a lot because it is not as heavy as my copper pans, and it is very versatile as it will go into the oven, under the broiler much easier than a fry pan or sauté pan with a long handle. The lid fits tightly enough that it will retain steam and is deep enough that I can use a round bamboo steamer in it - even though mine has the older type flat lid that is slightly recessed into the pan. this new type slightly domed lid is even better. For 100.00 bucks, this is a pretty good bargain, but you may be able to find one for less. Amazon has it for the same price and you can get free shipping. I also use it for making stew, chili, oven roasted vegetables and when I have several guests, a huge brunch fritatta that uses 2 dozen eggs! Started on the stovetop and finished in the oven.

We bake different things. I bake a lot of bread, artisan loaves, multi-gran and seeded breads, also angel food and sponge cakes, and regular fruit cakes, which she doesn't - we trade. I have to be forced to make cheesecakes but she makes about 6 different varieties, including a lemon/lime "chiffon" cheesecake that is out of this world. The closest she gets to fruit cake is a cranberry nut bread that is delicious. However she likes my fruitcakes.

It should never be sour. The uncooked sweetened condensed milk is extremely sweet to begin with and never sour at all. Was the can damaged? Dented? The seam damaged?

I just broke both my Mason cash bowls this summer and have been Keeping an eye out for replacements, I was just in a high end kitchen store in Canterbury that had all the sizes up to 12" but they were to heavy to bring back with me ← Fantes has all sizes of Mason Cash bowls, the traditional yellow ware bowls. Scroll down about 1/3 of the way on the page. Their prices are pretty good, in fact, they are better than some of the ebay vendors who are selling these as "vintage" but they are brand new - no scratch marks on the bottoms.

The Hamilton Beach 700 should be a good mixer. From what I understand it is built on the old Kenwood Chef design. Which was well known in the UK but was only available in the US for a very few years and had to be converted to our different electrical system. From what I have read, this one was designed for our system so it should work more efficiently. I have had several KAs - Since the late 60s, always the bowl-lift models. The newer ones simply don't handle stiff doughs well. I do use the KA for egg whites, meriungues, because I have a copper liner for one of the bowls and it seems to make a significant difference. I had an ancient 10-quart Hobart but sold it last year. I haven't tried one of the newer 6-quart models because I bought a different type of machine because I needed one that would handle stiff bread doughs (and cookie doughs) without stalling. Plus, it had a much greater capacity. It is an AEG or Electrolux Assistant and is probably too large for your needs. It does do large batches of cake batter nicely - will fill a 14-inch cake pan plus a 9-inch. One of my friends has the Bosch Concept 7 machine, which has a smaller capacity than the Electrolux but has the direct drive and open top design which is really handy for her as she is very short, barely 5'1" and simply could not use a KA unless she placed it on a wooden chair. She bakes constantly, cakes, cupcakes, cheesecakes, quick breads, etc., in fact, I have a pumpkin/walnut loaf, one of 14 she baked on Tuesday. Today, she is baking banana nut bread. She does a lot of baking for fund-raising bake sales for our local charities and simply has to have a reliable machine.