JoNorvelleWalker
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Posts posted by JoNorvelleWalker
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Pear cake, recipe from The Wall Street Journal. OK but not fantastic. Probably will not make again. Good pears are so much better enjoyed raw.
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20 hours ago, JeanneCake said:
We use "cake strips" which is a long strip of an insulation-type material (about 1.5 wide) long enough to go around the outside of the pan and it pins in place. It helps to bake a more level cake (or, more level than not using it). We mostly use it on the larger square cakes we make. Some people use rags or strips of towel (bath towel, not paper towel). You soak the cake strip in water then you pin it in place and into the oven it goes.....
I second cake strips. They come in sizes that would work for 8x8 inch pans.
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21 minutes ago, dscheidt said:
WE have a 14 cup cuisinart food processor. the work bowl has broken again. I've been unimpressed with it for the 12 years we've had it, it's gone through a bunch of plastic pieces, and has generally not been as good as the one my mom used to have. So, I think instead of buying yet another work bowl, I think I'd like to get something else. The size is right, both the capacity and counter foot print. We do normal food processor stuff, and a moderate amount of shredding and grating. We have a good blender for blender stuff, this is just for slicing and grating and general mushing together. What do people like that doesn't require an expensive plastic piece on a regular basis?
A mandoline?
Though arguably a mandoline fails in the "mushing together" category. But your blender should cover that.
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I have a crock pot, a real crock pot. In my experience and from what I've read crock pot temperatures are higher than optimal, probably to protect companies from being sued for wrongful death.
At one point I had the idea to buy a stepdown transformer but that would be about $100, and would work only on old crock pots like mine, not the new fancy electronic ones. Besides, I can put a pot on my Paragon induction unit and simmer at a controlled temperature as low as I would ever want.
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8 hours ago, Sid Post said:
Can someone measure the cooking plate on their A4 for approximate dimensions? It looks like the accessory pan set will be sold out for a good while with the holiday sales of the cookers so, I'm looking at things that can "rest" on the cooking or heating surface to do beans and casseroles.
The Detroit Pizza pans that are ~2.5" tall look like they may work for my modest needs and, I have been meaning to try a Detroit Pizza at home during this cool weather for something a bit hardier than normal.
The heating element is about 8 inches by 4 1/2 inches. The pan is about 12 inches by 8 1/4 inches.
I came here to posit the glad tidings, but I see the enablers are out early today. Mine is coming in Moon Blue. I hope to be seeing my granddaughter in a couple weeks, and I might convince her to take one home. If not I will have a spare.
@rotuts the A4Box is wonderful for meatballs.
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On 12/4/2024 at 2:41 PM, Laurentius said:
In ways, yes. Unless the pan itself is unsupported and sags, it would be very hard to destroy. The worst that might happen is that the lining is shot.
Very high heat can also burn out any gunk that's made it into the rivet holes.
I was speaking of unlined solid copper.
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2 hours ago, Laurentius said:
Don't be too hard on yourself.
I have destructively tested pans by heating them empty. There's all sorts of things that can happen. Aluminum cores can melt in places, and if there's anywhere for the molten metal to go (e.g., out at the disk), it will wormhole. Copper bimetal can delaminate. Carbon steel can grossly warp. Copper can sag. Only cast iron and pyroceram are close to heatproof.
On the UNintentional side, I've done what you did with boiling dry a tinned copper saucepan. The same pan, in fact, twice. Both times it got so hot it glowed. But strangely, after a slow cooldown, the pan was fine, and it's still in service. The weird part is that the tin didn't just melt or burn away.
I'm guessing solid copper should be safe.
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14 hours ago, liuzhou said:
I just accidentally found a picture of the red pistachios. They look dangerous. Fluorescent! Radioactive! There is no way I'd put those in my mouth. How anyone thought this made pistachios look better defeats me.
Image: Shutterstock
So little kids could wear lipstick.
Though the red pistachios I remember were a deeper shade of red. Possibly some long gone cariogenic dye.
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Tonight's pan bread, Forkish method.
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On 11/29/2024 at 6:18 AM, Alleguede said:
@JoNorvelleWalker the classic is $55and the chocolate is $60. For shipping we’d need to have an address to put in the shipping system.
Thanks! I am in New Jersey. What is the last date to order?
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On 11/29/2024 at 10:37 AM, C. sapidus said:
Thanks for posting that video!
I used to post food pics to a photography web site. Someone who did commercial food photography mocked me for using real food.
According to Modernist Cuisine they use real food for all their food photography.
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4 hours ago, curls said:
@Alleguede makes wonderful panettone! Pretty sure I posted about his panettone last year. My favorite is the traditional version but there were both delicious. 😋
What was the cost, including shipping?
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12 minutes ago, TdeV said:
Curious, @JoNorvelleWalker. Perhaps their engineers fixed it?
I find the bread machine makes a perfect loaf, nearly every time. Operator error is no doubt responsible for those few anomalies (of mine).
Quite possibly the new machines are more versatile.
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5 hours ago, JeanneCake said:
My son is asking for a bread machine for Christmas and based on this thread, I'm planning to buy a Zo, and will probably get the larger model (because I'm of the opinion: go big or go home). This paddle thing that has plagued @TdeV makes me wonder - is that an isolated issue or something the rest of you with Zo bread machines also experience? I'm hoping the machines will be part of the Black Friday sales frenzy somewhere!
I have an old Zojirushi bread machine. I never baked in it, but I used the machine for mixing dough. I had a real problem maintaining dough temperature. For years, literally, I believed this was due to heat of friction. It turns out the wretched machine was powering the heating coil while the dough was mixing -- with no way to turn off the heat! For this reason, as much as I like Zojirushi rice makers, I would never recommend their bread machines.
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8 hours ago, weinoo said:
But now I have to ask…where are you seeing 25% off for Falk?
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On 11/26/2024 at 2:50 PM, Dr. Teeth said:
I’m aware I may be coming off as a bit dopey, but 25% off is a real sale then? That’s not just where the prices hang out?
Others beat me to it, but yes, a real sale. Usually a couple times a year. Unless something changed, Falk sells only from distributers and there are no dealers.
In addition, for each product line, a small 18cm saucier is almost always offered at a somewhat reduced price. Think of it as crack -- or perhaps in this case pot. I would dearly love the Fusion Try Me! 18CM saucier for Bearnaise. But I've not assayed Bearnaise since I got sick, and I already have the 18cm saucier from the Classic line. Not to mention I've not cooked on the stovetop since last spring.
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34 minutes ago, Dr. Teeth said:
Looking to buy another falk copper pan. Copper pans has them at 25% off. Frankly I’ve been stalking and waiting for a sale for years, so long that I forgot the what I was looking for after taking a break. Is 25% a real sale or is this the standard discount?
Sorry for the very peculiar question.
Falk does have sales from time to time. I'd be tempted but I am broke and I have at least seven pieces that I can see.
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16 hours ago, TdeV said:
Gift recipient is getting older, so cast iron is too darn heavy.
Suggestions?
Is a wok close enough to a frying pan? If so I can recommend WANGYUANJI:
I've used mine three times and so far it hasn't needed cleaning. The pan is very light.
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On 11/22/2024 at 5:12 PM, gfweb said:
They just stop working. We gave up after three failures.
In my kitchen I've had three. The first did not last long. (Falling off the wall may have had to do with it.) The other two have been working reliably for about a year so far.
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5 hours ago, gulfporter said:
Hesitated to post this as it's not a cooking gadget. But the end result of cooking is clean-up.
We have a d/w but we often hand wash items either because it isn't dishwasher-safe or it's too bulky (sheet pans).
Hand-washing we use Dawn liquid; we've had it in a pump bottle as well as just the squeeze bottle it comes in. Either way, when you need a bit more of soap on the sponge, you have to put down either the item being washed or the sponge to pump or squeeze the soap.
So an early Xmas gift from Amazon was this. It's great! Works perfectly, no after-use drips.
I have a couple of automatic hand soap dispensers that work well, but can you actually use Dawn in yours? Dawn is so viscous that it would not work in my dispensers.
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Thanks for the suggestions. Not to leave the outcome hanging, I killed off the batter making pancakes. Soothed my pancake itch for some while I fear.
One of the Amazon products I'm evaluating is a Caraway square griddle pan. No need to wash after making pancakes. I just wipe it with a paper towel.
Caraway is the most nonstick griddle I have ever used.
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15 hours ago, ElsieD said:
Did you try making crumpets?
Not yet, but I did have more pancakes.
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I have been off eating and cookery for a couple years, but I still buy cookbooks.
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Help! Is there a way to repurpose yeast raised pancake batter? I made the following recipe:
https://redstaryeast.com/recipes/yeast-pancakes/
The pancakes were good, but now I have a large bowl of batter attempting to break out of the blast chiller and strangle me in my sleep. Thoughts?
Anova Precision Oven: Features, Accessories, Troubleshooting, and "Should I Buy One?"
in Kitchen Consumer
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Cake question:
I've baked cakes in my Anova with good results, but I've tried only one pan at a time. Whether 9 inch or 10 inch I've had good results. Has anyone tried baking two layers at the same time on separate racks, as one might in a conventional oven? And how about cupcakes?