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KitchenAid Artisan Mixer vs. KitchenAid Pro Mix
I agree with Domini, I've got the Pro and find its better with larger quantities. with small quantities it doesn't seem to be able to fully incorporate the ingredients as well. If you don't plan on making 5 loaves of bread at a time your better off with the Artisan.
whole wheat flour vs. whole wheat pastry flour
To be perfectly honest I buy all of my flours at my local bulk food store, I have no idea what the brand is, I don't have much belief in 'brand power'.
I really don't think there is much of a difference between brands. In order to be marked as pastry flour it must have a protein content between 7.5-9.5%. And it is the protein content that makes the difference, so as long as it is marked pastry flour you'll get pretty much the same result with all brands.
As long you sift it before using (flours always settle in the bag and become more compact) and if you are going to use the WW pastry flour mix it 1/2 WW and 1/2 white pastry you'll be okay.
Do you do fruitcake?
AuntJone your wise to be weary of the big store fruit cakes. I know for a fact the 'bakery' (use that term losely) department in my old grocery store did in fact keep their unsold fruit cakes to stock the shelves the next year. In fact we weren't required to put an expiry date on them at all....highly disturbing considering most things were given a 3-5 day shelf life, the frozen cake even got a maximum of a month. But not the eternal fruit cake....
Oh and I love fruitcake.
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Kitchen Equipment: Most Expensive and Most Used
Posted by Cheyanne, November 14, 2007 at 6:57 PM
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Recent Comments | Response to Comments
It's snowing here! Favorite hot food to warm you up?
Cocoa and buttered toast. I don't know how it started but when ever my siblings and I came in from playing in the winter my Mum would give us cocoa and buttered toast. You won't believe how great the toast tastes if you dunk it in the hot cocoa... I wish it would snow here, it's not the same unless its snowing out.
KitchenAid Artisan Mixer vs. KitchenAid Pro Mix
I agree with Domini, I've got the Pro and find its better with larger quantities. with small quantities it doesn't seem to be able to fully incorporate the ingredients as well. If you don't plan on making 5 loaves of bread at a time your better off with the Artisan.
whole wheat flour vs. whole wheat pastry flour
To be perfectly honest I buy all of my flours at my local bulk food store, I have no idea what the brand is, I don't have much belief in 'brand power'.
I really don't think there is much of a difference between brands. In order to be marked as pastry flour it must have a protein content between 7.5-9.5%. And it is the protein content that makes the difference, so as long as it is marked pastry flour you'll get pretty much the same result with all brands.
As long you sift it before using (flours always settle in the bag and become more compact) and if you are going to use the WW pastry flour mix it 1/2 WW and 1/2 white pastry you'll be okay.
Do you do fruitcake?
AuntJone your wise to be weary of the big store fruit cakes. I know for a fact the 'bakery' (use that term losely) department in my old grocery store did in fact keep their unsold fruit cakes to stock the shelves the next year. In fact we weren't required to put an expiry date on them at all....highly disturbing considering most things were given a 3-5 day shelf life, the frozen cake even got a maximum of a month. But not the eternal fruit cake....
Oh and I love fruitcake.
whole wheat flour vs. whole wheat pastry flour
The WW pastry flour has a higher starch and lower gluten content than regular WW flour. It offers less structure for your product, but will give you a more tender result.
You can use it the same way you would use regular Pastry flour (for cookies, pie doughs, etc) although its best to mix it with regular pastry flour, it can be hard to work with.
Pucker power, what's your favorite tart & tangy food?
Lemon, the more sour the better. Vinegar too, when I had to make a vinaigrette for my first practical exam my ratio of oil to vinegar definitely favored the tart too much, and I knew it, but I just couldn't force myself to change it. When I got my mark back (the vinaigrette was the only place I really lost any points) my Chef told me it felt like his face was going to be sucked off. I thought it was great!
Does Anyone Really Love Pumpkin Pie?
I personally adore pumpkin pie. I love the texture of it, I love the spice combination, and I love the flavor of the pumpkin. As a kid I had pumpkin pie only once or twice, no one else in my family liked it so for Thanksgiving we usually had apple pie. Maybe it was the absence of it that made me love it so?
For the serious wine lover...
I third the vacuum-vin, I've found it indispensable .
The Pizza No One's Been Dying To Try
too funny, now I've got to check if I have a dominos in my town so I can order up some none pizza with left beef.
Cooking lessons, I'd like to teach _____
I'd like the teach improvisation. I think this is one of the most important cooking techniques, I also think it is one of the main difference between people who love to cook and people who can't stand it. Too many others think they have to follow a recipe religiously and become disengaged from the fun of cooking become of it.
The person I'd like to share my cooking skills with is my sister, she's got to be the most unenthusiastic person in the kitchen and I'd love to show her how much fun it could be.
The skills I'd like to be remembered for relates back to the improvisation: being able to individualize a recipe.
How To Kill a Chocolate Bunny in Three Exciting Ways!
It makes me want to laugh and cry at the same time.
My favorite sticky, chewy food is ______
mmm sticky chewy caramel candies for sure, and Turkish delights as well.
Souvenir from Paris
When my boyfriend went last year he brought back a few bottles of genuine French wine and Champagne. It doesn't have to be expensive kinds either, and they are EASY to get a hold of. He actually just bought them from the hotel restaurant.
Photo of the Day: Aaarrrsh-mallows!
Wow, that's talent.
Every time I go to dunk marshmallows into my cocoa now I'm going to think of them as little pirates.
Can I freeze my cooked turkey?
My mum always did this too. It was great we could have 'left over' thanksgiving turkey for months.
How did you first hear of serious eats?
Discovered it today! I've just got a food blog up and running this week (http://blogcheyanne.blogspot.com/) and was looking more closely into the food blog community.
Wish I had found this site earlier! It's great.
New England Clam Chowder: Awesome or gross?
Love New England Clam Chowder, simply love it. It's one of my favorite soups to make too. Although I do usually end up throwing in a variety of other seafood, but the thought is still there.
What words are most often heard in your kitchen?
I know what Cary means. My boyfriend eats and LOVES everything I make. Even when I can't understand why.
Usually in my kitchen the main words are "Hand me the..." my boyfriend likes to play sous chef and is a great kitchen helper.
Cookies
For the holidays I would be turned away at my families door if I didn't come with some shortbread cookies in hand. The key to shortbread cookies-use really good butter, the more expensive the better. And chill as often as necessary, especially after cutting into shapes before you put them in the oven. It'll stop them from melting as soon as the heat of the oven hits.
A recent cookie concoction: enhancing roasted walnuts with some dried mint then baking them into a double chocolate batter. The recipe is on my blog if anyone's interested: http://blogcheyanne.blogspot.com/
cheyanne
It's snowing here! Favorite hot food to warm you up?
a huge bowl of oatmeal with fresh pumpkin puree, ginger, cinnamon, nutmeg, brown sugar, raisins, and molasses.
or a nice bowl of tomato soup with a side of asiago cracked pepper bread
mmmm
Does Anyone Really Love Pumpkin Pie?
mmm pumpkin pie is fabulous and should never be forgotten especially on thanksgiving! save the pumpkin pie! :)
Can I freeze my cooked turkey?
A girl after my own heart. What a great deal you got! That is a lot of turkey for one person, but you won't get tired of it. There are just so many delicious ways to eat it. I always cook a turkey for me, if I'm not hosting the holiday dinner. I love the leftovers and the sandwiches. Have to make soup, too. And having frozen packages for quick dinners is great. I do some portions with gravy, and others with broth. Enjoy your bounty!
Can I freeze my cooked turkey?
ya i got 16lb turkey for 5.99 so i got 2,can't eat a whole turkey myself,thats why i came to this page,food is getting expensive,turkey tastes great,nothing better than a sandwich/mayo.now i can save it for weeks.
Does Anyone Really Love Pumpkin Pie?
I laughed so hard at this blog, because my mom used to make me pumpkin pies for my birthday instead of cake, because I loved it so much. I still do. It is the BEST part of Thanksgiving and Christmas meals for me. I love pumpkin bars, pumpkin pie, pumpkin bread, and pumpkin cheesecake. PLEASE DON'T GET RID OF PUMPKIN PIE!!!
Does Anyone Really Love Pumpkin Pie?
I haven't swooned over pumpkin pie yet, but I sure do like it served warm with a scoop of vanilla ice cream.
I want to swoon over it, though.
@Lippy: I must find that Beard pumpkin pie recipe with preserved ginger and brandy. I've got some Raynal V.S.O.P that needs a job.
It's snowing here! Favorite hot food to warm you up?
I live in Florida, and we don't have many really frigid days here. But when the mercury dips, a large bowl of well seasoned chili, with a side order of French bread with minced garlic, butter, and mozzarella... will usually give me a warm fuzzy feeling.
How To Kill a Chocolate Bunny in Three Exciting Ways!
I just saw this a couple of months ago and immediately shared it with everyone I knew, to mixed reactions, haha. I agree with corycm -- it's creepy and funny, but mostly wonderful, haha.
It's snowing here! Favorite hot food to warm you up?
Good ole British beef stew with root vegetables in a thick gravy and herbed dumplings.
How did you first hear of serious eats?
I picked up the link off eGullet.
How did you first hear of serious eats?
I heard Ed Levine on one of Martha Stewart's Sirius radio shows. I was impressed and intrigued and couldn't wait to get home and check out Serious Eats. I'm so glad I did. What a great community! Thanks for all the tips.
I've been trying to convince my niece to apply to Serious Eats to work as an intern. She's a darling 35 year old who lives in Manhattan and has worked in the restaurant world for many years. She's cute, intelligent, articulate, upbeat, loves to cook and knows her way around the computer. She needs a push......any suggestions??????
How did you first hear of serious eats?
I saw Ed speak at the Gourmet Institute even in October.
How did you first hear of serious eats?
I first heard of Serious Eats on eGullet in a little post on the Chicago board. It was by someone mentioning the Amateur Gourmet and the new site.
At first the name scared me. Serious Eats sounded too serious for me, but I was assured that seriously Serious Eats was not scarily Serious.
I'm very glad to have found it. I like the idea of being a Serious Eater.
Never could stand the idea of being a "eGulleteer". Talk about seriously scary. Heh.
How did you first hear of serious eats?
A link from the Mario site. I bought the Mario/Copco risotto pan and the cast iron skillet and was looking for the link to the products page. Found this instead. This is my first night here...love it already!
How did you first hear of serious eats?
I was freaking out at work because it was the day before I was leaving for vacation in France and I was so worried that I wouldn't be able to find a place to eat. My co-worker suggested posting to Talk on Serious Eats and I've been hooked ever since. And yes, France was wonderful and yummy!
Does Anyone Really Love Pumpkin Pie?
I only wish pumpkin pie was popular all year round. I have this theory that people born in the autumn are more likely pumpkin pie lovers - my son and I are scorpios devoted to it, whereas my spring-born wife can take or leave it.. Anyway, if you want to attack something, go after that awful concoction called eggnog!
How did you first hear of serious eats?
Ah yes, I remember it well. Watched an appalling episode of Semi-Homemade Cooking with Sandra Lee (I agree, they are all appalling) on the Food Network and decided to google her name so I could find a place to vent. I've been a huge fan ever since. Of your website, not HER! ;)
Does Anyone Really Love Pumpkin Pie?
I hate pumpkin pie, it is one of only three foods (cantaloupe and ketchup are the other two) that I can't even stand to smell, much less eat. Ick.
KitchenAid Artisan Mixer vs. KitchenAid Pro Mix
Oh, and you will probably want to find a good illustrated book or online source for learning to mix doughs by any method. A stand mixer is, of course, faster and more powerful than the handheld. If you're still learning to bake, you'll need a good teaching guide to show you what to look for (under/overmixing can have serious consequences for cakes), and no mixer will tell you that.
One web resource I like is baking911.com. The layout and organization is a bit confusing, but there's a lot of information--and photos--there.
KitchenAid Artisan Mixer vs. KitchenAid Pro Mix
Do keep in mind what previous commenters said about the quantities: unless your serious interest in learning to bake comes with a serious commitment to regularly turning out large quantities of baked goods, you might be better off with the Artisan. I have one, and I've done bread, pastas, cakes, cookies, etc., with it. I bake a lot (2 or more times a week), and I use the Artisan for things like mashed potatoes as well, and I've never thought that I should have gone with the bigger model.
The only time my mixer couldn't handle the batter was for a 16inch cake for a wedding. But the Pro wouldn't have handled that much batter, either (need an industrial mixer or--gasp--a really big bowl and a handheld). But for the 12inch on down, no problem.
You definitely don't need the Pro to get started (and even continue for many years) baking.
It's snowing here! Favorite hot food to warm you up?
gumbo, gumbo, gumbo.......chicken/sausage, shrimp/orkra or sausage and anything else you want to throw in the pot. (using a turkey carcass and sausage isn't bad either) making the roux is the most difficult part, you will need to stir it constantly for 30-45 minutes or you can buy prepared roux which is actually pretty good.
Does Anyone Really Love Pumpkin Pie?
I love pumpkin pie -- must be *canned* pumpkin (Libby's!) and home-made crust. Moderate dollop of whipped cream.
Cannot however stand pumpkin pie made w/ real pumpkin.
Go figure.
It's snowing here! Favorite hot food to warm you up?
Kimchi! All that pepper warms you up and the friendly bacteria helps prevent catching colds.
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Kitchen Equipment: Most Expensive and Most Used
Posted by Cheyanne, November 14, 2007 at 6:57 PM
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About Cheyanne
Website: http://blogcheyanne.blogspot.com/
Location: Kingston, Canada
About: I'm a fledgling in the professional culinary world. I'm a new culinary student but I've been cooking and baking since I could reach the table top.
Favorite foods: Oh, too many to list. But I like stuff with strong flavors, olives are great :D
Last bite on earth: something chocolate
Cocoa and buttered toast. I don't know how it started but when ever my siblings and I came in from playing in the winter my Mum would give us cocoa and buttered toast. You won't believe how great the toast tastes if you dunk it in the hot cocoa... I wish it would snow here, it's not the same unless its snowing out.