Category ... Equipment
Jul 02, 2014 | From the kitchen of Rose
This coming Saturday will be the first of five special bread recipes with specific details relating to the Ankarsrum stand mixer. I'm delighted to report that this sturdy mixer can knead a larger than usual amount of stiff bread dough so my first recipe offering is for a double batch of bagels!
There will also be step by step photos of all recipes. Here are a few ideas and tips for using this excellent heavy duty mixer.
When using the Ankarsrum for mixing bread, I start on low speed, which is the space between the first and second marking, to mix the dough just until the ingredients are incorporated and all the flour is moistened--1 to 2 minutes. When kneading the dough, I then choose the space between the second and third space.
Unless doing a very large amount of dough I use the roller/scraper attachment set at about 1/2 inch from the side of the bowl. The adjustment knob will hold firmly in place so in order to remove the roller easily, all you have to do is move the arm that holds the roller forward very slightly and then the knob will turn easily.
People have asked how the Ankarsrum functions for cakes and cookies. We plan to experiment in the near future but in the meantime I asked advice from Ashley McCord whose family is the long time US distributor. The following is her helpful hints:
"The Ankarsrum does a wonderful job using the plastic beater bowl with the batter whips for cakes and icing. You MUST always use softened butter or cream cheese though. The black plastic gear that the balloon whisks and the batter/cookie whips attach to on the double whisk bowl are not designed for hard, cold butter, or very stiff batters. I will also use the batter whips for small, light batches of cookie dough. If you are wanting to make a large batch of triple chocolate chunk or oatmeal cranberry cookies with the extras (nuts, dried fruit), then use the stainless steel bowl and roller/scraper to mix that up. For creaming the butter and sugar, I like a higher speed. Then when I start adding my dry ingredients, I like the slowest speed so that the flour doesn't poof out all over my counter."
Aug 23, 2008 | From the kitchen of Rose
Years ago, when I had a cooking school, one of my colleagues who took my classes said that she had to question her commitment to baking because when she returned to Japan she didn't have room in her small apartment for all the equipment that seemed necessary.
More recently, Nicole Martella who works at William Morrow, publishing home of The Cake Bible, expressed the same sentiment. So I decided to list the absolute essentials for baking most cakes. And there really aren't many nor do they take up a lot of space.
Those of you familiar with this blog and my work know how devoted I am to weighing. And a scale takes up about the same space as the alternative of measuring cups for solid and liquid ingredients.
I didn't list things like wooden toothpicks for cake testing and parchment to line cake pans which I consider to be staples.
A hand held mixer
A scale (preferably My Weigh: Model number KD7000 My Weigh KD 8000 Digital Weighing Scale
A set of measuring cups (preferably pourfect)POURfect® MEASURING CUP SET 9 PC (SATIN COPPER)
A cup for measuring liquids (preferably pourfect beaker)Pourfect 4 Cup Beaker
A set of measuring spoons (preferably pourfect)Pourfect 12-Piece Plus Leveler Measuring Spoon Set, Empire Red
A sifter or strainer
A 9 inch by 2 inch cake pan (preferably Chicago Metallic)Chicago Metallic Non Stick 9-Inch Round Cake Pan
A 10 cup fluted tube pan (preferably Nordicware) Nordic Ware Pro Cast Original Bundt Pan
Two wire cooling racks, preferably Combrichon
An instant read thermometer such as a ThermapenSplash-Proof Super-Fast Thermapen - Instant Read Thermometer, Perfect for Barbecue, Home and Professional Cooking
or CDN CDN ProAccurate Quick-Read Pocket Thermometer
A silicone spatula reserved for baking
A reliable recipe
A baking spray containing flour, preferably Baker's Joy
May 17, 2008 | From the kitchen of Rose
It has happened again! Cake Questions Too has become so long a thread it takes forever to load so i have closed the postings options for this Thread and Reopened it as Cake Questions Three.
Please also use one of the 4 categories under Cake Questions:
Dec 15, 2007 | From the kitchen of Rose
Kate Coldrick’s enlightening postings on the heat treatment of flour on this blog and on her own: www.amerrierworld.wordpress.com/may be responsible single-handed for a tidal wave increase in microwave sales around the world!
But it grieves me to think that people will be using their new microwaves only for flour! So I’ve decided to put together a short list to get you started on other great uses for the microwave.
First some background history.
There has been and may still exist some degree of snobbery when it comes to microwaves that sounds something like this: “Oh I would NEVER have a microwave in MY kitchen.” I suspect this attitude stems from the incorrect use of microwaves such as cooking bacon which granted rids it of fat but also toughens it.
I started experimenting with microwave cooking as a student at NYU using a microwave oven that dated back to WWII. It was my assignment to put it through its paces and in the process prepare a dinner for professor Pfaff who had one of those enviable metabolisms that required her to eat substantially well everyday or she would lose weight. No one knew much about microwave cooking at the time and there was much to learn, the main thing being that it was great for some things but to be avoided for others.
Continue reading "Microwave Magic and Me" »
Jan 06, 2006 | From the kitchen of Rose
I have a question regarding cake strips. I have several sets that I've been using for many years, but they don't seem to be working anymore. I saturate them in icy water, squeeze them firmly and wrap them around the base of the pan, but the cake layers heave and crack and don't stay level. (The oven temp. isn't too hot) Any ideas why my cake strips aren't doing the trick anymore?
PS: I have all of your books and love them all.
thank you! I've used cake strips until they were falling apart and they never stopped working. Recently I learned from my friend and colleague, Dede Wilson, how to make my own cake strips simply by enclosing folded, wet paper towels in a long strip of heavy-duty aluminum foil, overlapped to be the same height as the cake pan.
are you using the same cake recipes that worked well before? are you using all-purpose instead of cake flour? Are you sure the oven isn't hotter? Is the leavening old? That's all I can think of.