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Everything posted by JoNorvelleWalker

  1. That's funny! The manual that came with my unit doesn't even list specifications. Let alone have pretty pictures. I'm guessing KitchenAid must have hired away the technical writer from Polyscience. One difference I note: my unit is strictly Fahrenheit. There is no dual display as in the picture. And there are other symbols in the display that mine does not have, or at least are not documented.
  2. Revisiting apricot fix tonight. For reference the standard recipe: 1 oz PF 1840 1 oz Blume Marillen 1/4 oz noyaux 3/4 oz orgeat 3/4 oz lemon juice 1 dash Angostura Last time I prepared this it was still a little sweet. So this time I tried: 1 1/2 oz PF 1840 1 1/2 oz Blume Marillen 1/4 oz noyaux 3/4 oz orgeat 1 oz lemon juice 1 dash Angostura Better yet, I think. A delightful drink...particularly if one were ever out of rum.
  3. On thing I didn't note: from the recipes I gather that the unit is intended to be preheated first, before adding ingredients. I have the feeling the KSM1CBL was foremostly designed as a chocolate tempering attachment.
  4. Deryn, can you recommend a self help group? I spent the afternoon testing out the KitchenAid. Temperature can be specified in increments of 1 deg F. With the temperature set to 161 deg F and 1.5 liters of 70 deg water in the bowl, the unit took 23 minutes to preheat to 161, at which time the water temperature measured 132. After two hours the temperature reached 158.8 and after three hours the temperature had reached 159.0. The water temperature may have been asymptotically approaching 161 but I doubt it was going to get much higher than 159. Note the bowl temperature was reading 162. The bowl temperature reading was varying between 161 and 162, occasionally 163. And for those who are wondering, my thermapen matched the Agilent. These measurements were made with the lid on. With the lid removed the temperature eventually fell to 141. There probably is a bowl temperature setting that will result in a constant 161 temperature of the liquid. I just have to find it. I was impressed however that the water temperature held within two tenths of a degree Fahrenheit over the course of an hour, even if it was two degrees below the setting. Also, during the course of the experiment the outer bowl of the KitchenAid got no warmer than the iPad with which I took the picture.
  5. Indeed, I own a circulator. However as Anna notes, in this case evaporation of the mix is called for. I aim for evaporation by about a third. A little over a year ago I reported on a sous vide experiment in which I used condensed milk to remove the requirement for evaporation: http://forums.egullet.org/topic/144208-home-made-ice-cream-2013–/?p=1960786 I bagged up the mix and anovaed it. Ultimately most of that batch went down the drain. Besides, trying to vacuum seal about a quart of milk and cream and eggs was not the most fun thing I have done in the kitchen. But I still have several cans of condensed milk in the bedroom.
  6. My KSM1CBL arrived tonight! First the bad news: it does not fit my ancient KSM5OP. And the manual and recipe booklet are not terribly informative, except for cleaning instructions. The joys of being an early adopter. Reminds me, not in a good way, of my experience with Polyscience. The only recipe I noted of any interest to me was pulled pork which cooks for many hours. I measured the capacity of the bowl to the maximum fill line at two liters, and the diameter of the bowl at 8 in/ 20 cm. The heating unit appears to be induction, but is not stated. There is a chocolate tempering cycle that may interest some. I need to test the temperature accuracy and stability of the KSM1CBL, and then if satisfactory confront the agonizing decision of whether or not to purchase a hideously expensive new KitchenAid mixer to fit the attachment. I always use my KSM5OP for making cake. However I don't eat a lot of cake. I don't need two unused KitchenAid mixers in the living room. But then I think of ice cream.
  7. I can report that after sitting in the refrigerator overnight, the panzanella (which by this time was essentially just flavored bread, as I had picked out all the onion and tomato bits last night) was better. It made a satisfactory late lunch.
  8. Your advice is sound...but it was expensive flour and for right now I am out of it.
  9. After a bread disaster wherein I inadvertently left the salt out of my dough, I tried a panzanella recipe. The result was pretty vile. I understand traditionally the bread for panzanella is soaked in water and gently squeezed, but I could find no such recipe on egullet, from google, or in the cookbooks that I have. Can anyone offer help?
  10. Panzanella it was tonight. I can't say it was a good experience. I used my leftover half loaf of "bread", nice tomatoes, and sliced red onion. Dressed with lots of olive oil and wine vinegar. Accompanied by quality mozzarella, prosciutto and salami. Everything was lovely except the "bread". It was so dry and flavorless it sucked the life out of the other ingredients. Even a lot of soave couldn't help.
  11. Two autumns in Jersey. Takes me back to fall.
  12. Dinner was leftover chicken tetrazzini and simply boiled Brussels sprouts -- a favorite. I could deal with this often. Usually I do not have dessert but I found some cake in the freezer, not mine but from an instructor at ICC. No complaints.
  13. Thanks! I had never heard of panzanella or fattoush. Panzanella sounds more practical. I may give it a try.
  14. I typically make up a batch of bread dough for four loaves at a time. Most recently I seem to have left out the salt. The resulting baguette was inedible...unless maybe I were starving. I even tried eating some along with salty Roquefort. Which didn't help. I'd love suggestions as to how I could repurpose my dough. I'm thinking maybe pizza but I don't want to throw good ingredients after bad. Thoughts?
  15. As others have surmised, this is for cooking the ice cream mix, not freezing it. I favor Ruben's original 60 minute method: http://forums.egullet.org/topic/144208-home-made-ice-cream-2013–/?p=1904689 My granddaughter professed Ruben's method was the best ice cream she had ever had, and my granddaughter is someone who generally speaks her mind. I note that the KSM1CBL is less expensive than the floor mat I was considering buying to help me stand at the stove and stir. Also, I don't own a microwave so that is not an option.
  16. JoNorvelleWalker

    Methode Rotuts

    Interesting, thanks. Much room for future experimentation. By "leading bubbly" I meant, of course, Champagne but I did not want to get sued. Unfortunately good Chablis is so wonderful (and so expensive) I don't think I'd want to use it for M.R. ...as much as I like M.R.
  17. JoNorvelleWalker

    Methode Rotuts

    But as I understand it the leading bubbly is traditionally unoaked.
  18. Because that's how KitchenAid mixers work.
  19. As posted in the tagine thread. Served with a baguette. I confess I left the salt out of the baguette dough. First time this has happened. I can only say that historically salt is a recent addition to French bread. But now I see why salt was invented.
  20. The Food of Morocco, Lamb Tagine with Baby Spinach, Lemon, and olives (p 364). Per Wolfert, except that I kept the Picholine olives whole, and I cooked the lamb 24 hours sous vide. OK, 27 hours, 38 minutes, 13 seconds, but who's counting? These shortcuts made the difference between sitting down to dinner at 3:00 am and sitting down to dinner at, say, 7:00 am. It is always such a drag to be eating dinner when the sun is up.
  21. I used to manufacture cameras that were used, for among other things, asparagus grading. Those sure are pretty.
  22. After a mai tai and a half while waiting for tonight's tagine to finish cooking I can report that while the florodora imperial style is, as I said, a keeper -- the traditional florodora is but a novelty. Won't make it into the rotation. Unfortunate, as the florodora is really pretty.
  23. I vote for thin stalks, unpeeled and barely blanched.
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