Okay, I just looked up "block" mozzarella. I haven't seen them before. Not here or NE. Anyhow, this article seems decent on what kind of cheese to look for, thoroughly disses the shredded as having cornstarch or other coatings and improper melting. I thought there was something funky about the shredded. Now I know why. Anyhow, it does recommend blocks of whole milk and brand not as big a factor. Teaches what to look for when it melts to determine best one.
Originally Posted by Groves:
They now make an 8qt (same as 7qt, but different bowl)
Kitchenaid sells their reforms on Ebay at great prices. I think our 7qt was low $300s.
I don't think I've ever had a need for bigger than my 7. I think that's about what I paid for mine, too. Also a refurb on eBay. Years and years ago. [Reply]
Originally Posted by Fire Me Boy!:
No cornmeal for me. The primary purpose is to make the dough slide easier; if you use parchment paper like I recommended, it's moot.
No roller here, either. Let the dough rise and warm up. If the dough is cold, stretching it will be an exercise in futility.
Yeah. I've had that problem with store bought dough. Springy as hell and curls right back. But I roll my own homemade cause I can't have yeast. So mine is not a yeast-based dough. And I love a corn meal crust. Of course that is partially cornmeal not full.
Originally Posted by BucEyedPea:
Yeah. I've had that problem with store bought dough. Springy as hell and curls right back. But I roll my own homemade cause I can't have yeast. So mine is not a yeast-based dough. And I love a corn meal crust. Of course that is partially cornmeal not full.
Originally Posted by BucEyedPea:
Yeah. I've had that problem with store bought dough. Springy as hell and curls right back. But I roll my own homemade cause I can't have yeast. So mine is not a yeast-based dough. And I love a corn meal crust. Of course that is partially cornmeal not full.
What is ATK?
America's Test Kitchen. Same folks that do Cook's Illustrated. [Reply]
Originally Posted by Baby Lee:
Honestly, the best way to do fish is convection. If you have a flavorwave, it's easy perfection. Basically a halogen heat lamp with a fan to move the hot air around the food.
If you have a convection stove or microwave. That would work. After that, pan sear, then regular oven last.
I have that exact FlavorWave and use the hell out of it... so much so that the printing is coming off the buttons. Among its many attributes it can cook perfect chicken while crisping the skin like it's been fried, without frying. I think I bought my FW in 2001 and it's still performing like a champ. [Reply]
