KitchenQueen

Friend, single adult male, great cook, entertains frequently. That's the one I'm buying for. I know he doesn't own any All Clad. I have about a $300.00 budget and would like to get him a piece he'll use a lot. Suggestions on what to get? Probably not nonstick. Thanks

I've never tried salt rising bread. But if that's what it needs, this is it.

It ain't no Sous Vide but it's one helluva proofer and yoghurt maker !

Okay guys, That variance in temp I had was even more extreme at different setting. Turns out mine was faulty. The shipped me a new one in two days with a return label for the original. No hassle,no arguments. The new one is on the nose. I absolutely love it. I'm getting a better rise is so many things, and everything is consistent. I bake and lot and I love this thing. FYI, I noticed the website now has a free 30 day trial through the end of December. Full refund including shipping if you don't like it and return it within 30 days.

Answer before I am confined in a padded room. I needed a snack. Orville to the rescue. I spotted a can of anchovies. I like popcorn, I like anchovies. Had one of my frequent "what if this works? moments. Drained and smashed them , added oil and anchovies to the pot,stirred, turned burner on high,added pot ,popcorn and lid. Smoked like crazy. Bottom started burning. Pan full, stopped experiment. Poured unburned top 2/3 of pan into a bowl. Slight burned flavor but this has definite possibilities. Need ideas.

I'll take your word for it Kerry. My chocolate experience is strictly "home kitchen". Yours is expert. I realize this is not for everyone. It's a bread proofer with other uses. I was simply trying to let other members here know it exists. I like it. For those other posters who have better ideas and methods, I say go for it !

Kerry, I'm not sure I understand your question. The proofer was 'on the mark' with the temps I set. It never varied more than 3-4 degrees. Tops. And that is probably because I was opening the lid too often like a kid with a new toy. I am a bread baker, not a chocolatier, so I'm not sure if this is right for you. But this puppy works. I have 2 new loaves of bread . The rise was perfection and identical. I don't have anything to do with this company. I just know I'm glad I bought it. And I was able to to cook my shortribs in my LC beforehand because my oven was free....Works for me !

I'm just curious. I am spoiled. If I need something , I will shop kitchen equipment/culinary sites for free shipping. If you register on the site most of them will offer it sooner or later anyway. I used to be a touch and feel person. I had to see it first. No more. Do you have any places you particularly like and are you partial to no tax,no shipping charges , and it gets delivered to your door internet shopping too?

Cover the eggs? It was that simple. It did that. They were perfect. You guys are wonderful. If anyone has the answer, this crowd does. Thank you !!

Okay guys. I've used it. And I checked the temp ranges. It keeps the temps you want. Variance, no more than 3-4 degrees, max. My owner's opinion? I love it!

I'm tired of my eggs prancing all over the skillet and want to buy some egg diffenent egg rings. I've found some heavy ones (so they say) as well as silicone ones. I like my egg with a fairly runny yolk, but want the white completely cooked. Runny yolk=good.Runny whites=bad. The rings I have leave the white near the edges of the yolk uncooked. And they leak like crazy, therefore they're useless. I'm looking for a happy medium, other than putting the egg under a broiler for a few seconds to cook the center of the whites. When I do that I always end up overcooking the yolk. What's the answer here? Lower temp,higher temp, better rings, some of the above? And what egg ring brand? At my age you'd think I could cook a proper egg.

Damn, buy them both and send them to me. I'll pay the postage!!!!!

Elsie, Here's the link http://brodandtaylor.com/ I was searching the net for instuctions to make one. I came across this review http://www.thefreshloaf.com/node/25326/brod-amp-taylor-folding-proofer-review I found several other reviews ,went to the main site, and ordered one.

Can't speak for others, but the day my kitchen hits 95 degrees, I'll be in a hotel waiting for the AC guy to finish his repairs. My house is 72. 24/7. And I know I can proof dough at lower temps. But for most of my breadmaking I don't. And because I'm tired of the rigs I've made over the years, and I want it !

Finally, a proofing box for the home user. I've preodered mine and they should ship Thursday. I've been waiting for someone to invent this for years. Humidity and temp controlled. Folds flat, yippee I Googled, some important people got samples to test. The reviews were fantactic. Supposed to be great for melting chocolate and making yogurt too. Big enough for the tall Kitchenaid bowl to fit inside, or a 9X13 pan. http://brodandtaylor.com/

Thanks ! I thought of the taste test but didn't figure I'd be able to tell. Looks like you were right. Taste test, incredibly flat tasting. Water test, no reaction. Look like I have regular flour. Biscuits will be served shortly.

I have many containers of different flours. I always cut out the front of the bag and tuck it inside the container. Not this time. I wanted to make biscuits this morning with the White Lily flour. And I have no idea if it's the self rising or not. Is there any way to tell, other than baking biscuits and looking at the results?

You people are silly. I wanted to play, but only 2 ingredients? Cheating in marriage is not good, but I think cheating with food is perfectly fine. I will be taking my lobster, my butter (and the 2 lemons I had hidden in my bra) , into the kitchen to sulk.

Here you go. I scrolled through about 20 pages. Lots of wierd stuff on there. http://www.inewidea.com/

I was just browing a website showing new inventions of all kinds. I came across this great looking idea for holding bags open while you fill them. The site sent me here to purchase. http://www.taylorgifts.com/item/stay_open_bag_holder/32511 It says they will not be available for sale till June 7. $4.98 each. Now we all know who'll want one. Besides me, of course.

I think you'll like it a lot. I haven't had mine very long . But I've stacked thin cake layers, moved really thin cookie dough, and I can finally get the super thin pizza crust I like onto the stone. I just got lucky. I was Googling for a new pizza peel one day and found it.

I've never been able to keep my freezer organized. It's always so full I find small openings to shove things into. I just follow the light, if there is any. But it saves time on menu planning. I open the freezer . Whatever falls on my foot first is that night's dinner.

Who has one? I absolutely love it. One of those things you don't know how you lived without. A must for bakers. Check out the videos lower left of site. It works as promised, even for super thin pastry. http://www.superpeel.com/

Beebs, You have your first LC oven? Haven't braised anything in it yet? Boy, are you in for a super-huge treat!

All sound good. Got recipes?