Jump to content

Cyberider

participating member
  • Posts

    104
  • Joined

  • Last visited

Everything posted by Cyberider

  1. Cyberider

    Breakfast 2022

    Green Eggs and Ham reminds me of the old Dr. Seuss book I read as a child!
  2. Thanks for making this article available, blue_dolphin I'm no fan of French food but I've always enjoyed Jacques programs and books. I did enjoy the "lost cars" part of the article. I didn't care for the French cars back in the day but the same cars look a lot better now. The Citroen was pretty innovative but the Peugeot looked more like a car. Maybe that's why they used the Citroen as the flying taxi in Back to the Future Part II.
  3. Looks like mine from the 1970's which is still going strong.
  4. Thanks, Dave R! Just to confirm, that is the 4" X 9" pullman pan?
  5. Sounds good! I'd like to try it the next time I bake if you'd care to share the formula.
  6. I don't know if this is the whole problem but it sounds like you may not have kneaded it long enough to fully develop the gluten. I also have an Ankarsrum and usually knead 10 to 15 minutes at a medium speed.
  7. I bought a couple of the 13" pullman loaf pans last year and really like them. The loaf just falls out of it without sticking. The cheap loaf pans I've been using for the past 40+ years don't always do that. I, too, am a cheapskate when it comes to loaf pans but I'm thinking of getting some of their regular loaf pans as well. I think it took about 4 cups of flour to make a proper square loaf of regular white bread. The dough filled up about the lower third of the pan before rising. When it had risen close to the top, I put the lid on and the oven spring filled it up the rest of the way.
  8. Welcome aboard, Dave R. Another baking Dave here but baking less since I can't eat as much in my old age.🙁
  9. Maybe the avocado growers haven't paid their dues to the "sustainable food" gods.
  10. I'm not planning on making any candied chestnuts but it's nice to see you here again, Andie. I haven't seen any posts from you in a long time. Hope all is well!
  11. You may be able to find if at one of the online appliance parts companies.
  12. Perhaps you can find what you need here: https://www.pressurecooker-outlet.com/Presto-Pressure-Cooker-Parts.htm
  13. I've been a member for years. I think they index cookbooks so you can find recipes on a global basis. Can't say I make much use of this but it's interesting to see all of the cookbooks that come out each week and you can enter to win a copy of some of them. I actually got a very nice Greek cookbook in one of their giveaways a few years ago.
  14. I don't weigh anything. I just use approximate quantities and adjust for the consistency I want. Anyway, I find the hook less fussy for dough than the roller, no matter whether it's a stiff or a loose dough. The knob that locks the arm needs to be turned tightly to be effective. The Ankarsrum is different from most anything else and takes awhile for the love to start. One thing that is immediately apparent, though, is that it will easily handle twice the ingredients of a Kitchenaid without straining.
  15. I use the hook for all doughs and the roller for everything else. It seems to require less attention that way.
  16. And I want to thank Andie for putting me on to the Oster ovens.
  17. I just discovered that two 8" cake pans will fit at one time in the Oster oven. Up until now, I've always used the big built-in oven for layer cakes because I had to. Glad I thought to check and it worked out perfectly. This will be particularly useful during the hot summers here in the desert. Sorry, only one pan at a time in the Breville!
  18. Indeed they do. Thanks for the tip, Andie. For cutting large loaves, these can't be beat IMHO. There is a 10" version for those who don't need the long length. I found it a bit awkward at first but got used to it and use it for cutting all breads and cakes.
  19. I've been using this for the past couple of years: Fat Daddio's Bread/Cake Knives, 14 Inches It's long enough and sharp enough to cut through anything and it's inexpensive.
  20. I lost all desire for a heavy, commercial mixer when I acquired one of these mixers on Andie's recommendation six years ago. It works more on the principle of a spiral mixer and easily mixes dough for four large loaves while my 5-qt KA "Commercial" struggled with two loaves.
  21. Like some of the others, mine is a Panasonic and it still worked the last time I tried it. However, I now enjoy the whole process too much to use a bread machine, even a more versatile newer one. I've got mixers for mixing and hands for the final kneading. I like to be able to watch and feel the dough so I know when it's time to go in the oven. And I like to determine the size and shape of my loaves as well as do several at a time. A bread machine is definitely a good introduction to bread baking as well as a labor-saver, but I don't see one in my future. Nevertheless, I think bread machines are a great invention and probably responsible for a lot more home-baked bread than if they weren't available.
  22. I've had my bread machine since 1991 and used it extensively for a few years. I found that there wasn't enough versatility with proofing time to make just any kind of bread. This lead me to baking in regular loaf pans and finally just doing the initial mixing with a mixer and finishing the kneading by hand. Plus, my bread machine was of the vertical variety which made an odd-shaped loaf with the crown on one end rather than the top. The longer you bake bread the more you will find the limitations of a bread machine and, if you have the time, you'll enjoy the greater versatility of baking bread without one. I'd go with the advice given above and experiment with small amounts of additives until you see what effect they have on the rise. Have fun and enjoy the bread. Nothing like the aroma, taste, and texture of homemade, whether made in a bread machine or without.
  23. Made my mandatory seasonal pumpkin bread last weekend. Good change from the usual zucchini bread. May make some more before Thanksgiving.
  24. Breads of France by Bernard Clayton. A most excellent book and fascinating reading. Have had my copy for many years. Good find!
×
×
  • Create New...