Richard Kilgore
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Posts posted by Richard Kilgore
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Just to be realistic, no one should have to pay the $275 even if their heart is set on A-C for whatever misguided reason. W-S and everyone else sells the large one for $200 and the small one for $150, just like they did the tri-clad model.
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The reason most people have given for prefering the old A-C tri-clad roasters have been their performance on the stove top after roasting for making sauces, citing the even heating with the aluminum core. Do heavy all steel pans do the same?
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Here's a link to the Sur La Table Tri-Clad Roasting Pans I mentioned above, but at sale prices. 13½" x 9½" x 2" for $80
17" x 12½" x 3½" for $100
These are essentially duplicates of the old All-Clad tri-clad pans. I would choose them over the Mauviel roaster mentioned above only because they will not react with acidic foods. The Mauviel is a solid piece.
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There appear to have been several variants of the KA Professional model. I got one with the 350 watt motor rather than the 325 watt motor several have mentioned on this thread. Are there differences in the durability and effective power between these two?
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But Marlene, your A-C roasters are tri-clad, which they don't offer anymore.
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I picked up a small tin of Engedua Yeast Levure recently. Is this any different than Feishman's yeast in packets? For that matter, are there any real diference between these two and other packaged yeasts? If so why would you choose one over the other for a particular application?
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Thanks for posting your recipe, Paula. I have it in your book, but this comes at the right moment for brioche making over the next weekend.
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Sur La Table now has a substantial tri-clad roaster similer to the old All-Clad tri-clad roaster. It is 16 inches long, which is between the sizes of the large and small All-Clad I think. It's $150 US.
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Thanks for the ideas, Dorie. I think the measurements were spot on given that I was using a scale, though I wondered if it was too dry myself. And I did let the butter sit out and warm up, and it easily blended with the sugar. Not letting the dough sit for long enough after bringing it out of the fridge seems to be the most likely culprit at this point.
If, however, "too dry" was the problem, what would be the best thing to do after I took it out of the fridge, let it sit for the 15 - 20 minutes, and then came to that conclusion? Let it come up to room temp and blend in a little more butter, and then put it back in the fridge?
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I did Nayla's tart for Christmas. While it tasted great, I had a problem with rolling out the crust and hope someone else had a similar problem and can tell me how I should have adjusted for it.
I made the dough and chilled the disk in the refridgerator overnight. When I tried to roll it out, it broke into five pieces. I rubbed some water on the breaks and tried gluing it back together and rolling more. After arm wrestling with the dough for quite a while, I finally slid it over the tart ring. It then broke into a zillion pieces, so I patted it back into a ball, pressed it into a disk and rolled again. It was warmed up a good deal by then and rolled out more easily, but still with a number of repairs. I used a peel to place it and then formed it over the tart ring. It was still so brittly crumbly that I could not trim the excess evenly with the rolling pin; it ended up with an uneven, but not exactly jagged edge.
When it came out of the oven a section of the edge of the crust broke off in such small pieces that it was not practical to patch it with cooked crust, so I patched in a piece of aluminum foil to keep the ganache from flowing out.
I am sure this is an elementary question, but can anyone shed any light on what I could have done with the dough to make it easier to roll and less likely to crack when baked?
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A stone or tiles in the oven is a good idea regardles of whether or not lack of one is the problem. Ask for the unglazed tiles. I don't think they will have a large one, but just get enough small ones to line the bottom rack of youir oven. I leave mine in the oven all the time to help even out and maintain heat levels.
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That is one fine looking cake, Kevin. I have not looked at the pro book yet, but you're tempting me.
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See? One can never have too much excess ginger, Richard! Enjoy yours!
I think you're right. Thanks much Melissa.
I'll keep an eye out for it, Kevin. Thanks.
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Beautiful, lemoncurd. Great job. Pardon the drooling.
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I overbought this stuff when doing the Apricot-Ginger Cake on the Herme pastry thread. So other than return a couple of jars, what else can I do with this stuff. How do you, would you, use it?
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Welcome, Elie. When you run out of your current stock, you might check with some wholesalers in Houston and see if they will sell you some Vahlrona. You would have to invest in bulk quantities, but the price comes down appreciably.
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I have not been to Hector's either, but I did pick up a little strong buzz about it tonight.
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That tart looks great, Seth. I'll have to try that.
Here's an image of the the Apricot-Ginger Cake from yesterday.
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If you want to do a large batch and get double duty out of a pan, check out Sur La Table's store brand tri-clad roasting pan for $150. It is the same as the type All-Clad used to make before they changed to an all SS (no aluminum core) roasting pan, but kept the price the same as before ($150).
Otherwise, I agree with Linda, take a look at the Emile Henry or other earthenware bakers.
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Sorry about your cake, Richard.
I decided to make the Grenobloise tomorrow. I'll make the Pave when I get the right pan.
Don't feel too sorry. It's still quite good, and better today than yesterday. I'll look forward to seeing your Grenobloise.
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I made the apricot-ginger cake this morning, and overbaked it noticeably. Not burned, but still overbaked. All or part of that was just lack of experience. I kept tasting for doneness with a knife and it kept on coming out moist and chocolaty. After baking it at least 20 minutes longer than I expected to, I realized (duh) that I must be sticking the knife into a chunk of chocolate. I moved the knife an inch and a half, tried again and it came out clean.
I did it in an Emile Henry earthenware loaf pan that was a little smaller (8 1/2 X 4 1/2) than called for, so I was able to also do a mini-loaf pan. Given how rich this recipe is, the small slices might work very well with a dab of whipped cream, ice cream, creme fraiche or what have you.
I'll post a photo later. I did this recipe by the book (except for the overbaking) and it is dark, dark, dark. Next I'll do Suzy's cake; the one I probably should have tried first.
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The plot thickens. Rumsford is alum free.
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Thanks. Just wanted to make sure.
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Can you simply subsitute one for the other? I have Rumsford; any problem with using it in a cake recipe calling for double acting baking powder?
Roasting Pans: The Topic
in Kitchen Consumer
Posted
That's a great deal, Steven. And in between the two Sur La Table sizes.