The Counters Blog

Everything You Need To About Buying And Using A Rolling Pin

Dough can be very temperamental to work with—you run the risk of overworking it, but there’s also the possibility of not working it enough. Rolling pins that are made with wood are most common because flour clings to woodgrain materials very well. When the rolling pin surface is super smooth, as it tends to be with plastic or ceramic pins, it can be more difficult for flour to stick onto the pin. Determining which rolling pin material is right for you may very well be driven by what style of pin is right for you and your rolling needs—read on!
Rolling Out Pizza Dough | Duration 2 Minutes 3 Seconds These rolling pins are made with a cylinder-shaped piece of wood, or other material like ceramic, that has a dowel running through the center of the pin with handles attached at each end. The downside to this pin is that you can easily lose sense of how thin you are rolling out the dough because your hands are clenched on the handles. Though this option makes for an attractive counterpiece, the weight of the marble may not be ideal for delicate doughs because it can cause the dough to stick to it or create cracks in the surface. These patterns can range from a few simple lines to intricate snowflakes rolled into the dough. After each use, gently remove any dough residue, and wipe the rolling pin with a damp towel. However, when you think about your form (yeah , you really do have to think about it a little) and pressure application, you want to think about rolling the dough out not down into your countertop. You have a greater chance of achieving an evenly thick (it’s important!) dough when you start roughly from a central point and roll it out from multiple directions. The key to an evenly (and perfectly) rolled pie dough is using using the right rolling pin. Rolling it out seems like a simple task, but it’s not as easy as it appears. As noted above, lightly dusting your rolling pin with flour helps prevent dough from sticking to it. By the same token, it can also be more difficult for certain doughs to stick to the pin, thus reducing the need for flour to begin with. It fairly easy to use and it is the most common style of rolling pins that home cooks purchase. Therefore, if you go with this style, it’s a good idea to keep a close eye on the thickness of your dough, checking it after every few rolls. The benefit of using a marble rolling pin is that you can chill it in the refrigerator before using to keep doughs cold while rolling them out. With old school glass pins, you can cool them down by filling the pin itself with ice water, or by placing it in the refrigerator until chilled. You can also get a customized rolling pin with an inscribed monogram.

Quick And Easy Pizza Dough/ Base Recipe | Duration 2 Minutes 54 Seconds This wooden dowel allows you to roll the entire surface of your dough at one time with greater consistency than the other pins. However, it is relatively bulky, and does not create rounded dough as easily as its tapered counterpart. The best way to keep a wooden rolling pin in tip-top shape is to avoid putting it in the sink or dishwasher. When home cooks first use a rolling pin, most instinctually run the pin back and forth—away from their body, then back towards it—over the dough with more force than is necessary. Give your (somewhat flattened) disc of chilled dough a few passes, working in one direction—rolling away from your body, and applying a controlled pressure, rather than leaning into the roll with the full force of your upper body weight. Continue this rolling and turning—maybe flipping your expanding dough disc over once or twice if you feel so inclined—until you’ve reached your desired thickness.

Top 10 Pastry Boards Of 2019 by wiki.ezvid.com

When users buy our independently chosen editorial picks, we may earn commissions to support our work. It’s reversible, allowing for flavor separation when working with multiple recipes, and looks great on the counter even when not in use. The stone keeps butter and other temperature-sensitive ingredients cold, so your dough stays easy to work with, and each one sports its own unique coloration and patterns. That means you can use one side as a cutting board while keeping the other side smooth for working with dough.

How To Make Fast & Easy Homemade Pizza Dough With Cookingandcrafting | Duration 6 Minutes 24 Seconds Wood actually has naturally sterile properties that help it fight off bacteria. Just keep in mind that this material stains and burns easily. Just make sure everyone in your kitchen knows this wooden board is for dough only. Plastic pastry boards will, of course, be one of the more budget-friendly options on this list, as well. Pastry chefs love marble because dough rolls so smoothly over its surface. It’s nearly impossible to cut a marble pastry board, so you don’t need to worry about any germs getting trapped inside small markings in the material. Granite won’t stain, which is something we, unfortunately, cannot say about marble. Acidic products can leave etches on marble, but won’t do that as much on granite. So then why is it that some restaurants have noticeably better pizza? Form your dough into a ball and hold that ball in your hand. You can stretch your dough to test its strength, too. Your ball of dough should look completely smooth once it’s been properly kneaded. Your dough will also be rather sticky to the touch once it’s ready to go. Many also feature grooved edges to capture any liquids that might go rolling off, helping to keep your counters a bit cleaner. If you have a small kitchen, you may want a silicone or plastic board that rolls up for storage. Fortunately, some pastry boards are safe to put directly in the oven, so you can cook your dough on the same surface where you kneaded it and have one less item to clean later. Just make sure your other kitchen mates know which side is which. As for plastic or silicone varieties, look for ones that are durable. If you believe that your product should be included in this review, you may contact us, but we cannot guarantee a response, even if you send us flowers. Whether you’re an occasional home baker or a professional chef creating culinary masterpieces, a good pastry board can make the difference between a delicious treat and a doughy mess. When users buy our independently chosen editoria l picks, we may earn commissions to support our work. The circular markings make it easy to get dough to just the right size for your recipe.

Rolling Out Pizza Dough | Duration 5 Minutes 53 Seconds You can also typically run plastic pastry boards through the dishwasher, which makes cleaning them quite easy. Plus, people can often mistake a maple pastry board for a cutting board and start chopping vegetables on it. You also cannot put wood pastry boards in the dishwasher. These are very lightweight so if you need to take your pastry board on the go, they’re a smart option. Just know that the cuts in a plastic board cannot close up the way those in a wood model can. Now, let’s make a sharp turn to one of the least wallet-friendly varieties: marble. The unique way this material dissipates heat also means marble stays very cool , which in turn keeps your dough at an ideal temperature. Finally, let’s look at granite, which many chefs compare often to marble because it’s durable and elegant. You may have noticed that gluten-free bread often doesn’t rise well, and seems rather dense. Sufficient kneading, either by hand or in a stand mixer, is important to give your pastry its shape and structure. The first way to tell that your dough is ready is to check if it holds its shape. The dough will sag if the gluten proteins are not yet strong enough from kneading. However, if the dent remains there, then your dough needs more kneading. Break off a small ball of the stuff and flatten it in your hands. You can tell if your dough is ready by looking at it, too. They boast features that can make creating your doughy recipes much easier. European cookbooks but unfamiliar with their measurements, these can help.

How To Roll Out Gluten Free Pizza Crust | Duration 3 Minutes 37 Seconds Pastry boards have come a long way from the plain slabs of stone they once were. When you’re already working with little space, you need kitchen tools that can do double duty. If you get pretty active when you knead your dough and tend to break a sweat, make sure your pastry board has non-slip feet on the bottom to withstand your enthusiasm. Do you have a hunch your family will try to use your pastry board as a cutting board? If you opt for a wooden or marble board, make sure it has some sort of sealant on it to protect it from scratches and other damage.

How To Make Easy Crescent Roll Recipes by chowhound.com

It stars in all sorts of dishes, from appetizers and breakfasts to dinners and desserts, and is a worthy secret weapon to keep on hand. In any case, the dough is fairly elastic and easy to roll out or simply stretch into shape if you need a single large sheet, and if it does tear, you can just gently pinch the edges back together with your fingertips. Of course, while it defeats the purpose of quick convenience, you can absolutely make your own homemade crescent roll dough too if you prefer! Here, there’s pesto and sun-dried tomatoes, but grainy mustard and toasted walnuts work well too. And you can just call them doughnuts if “cronuts” makes you twitchy. Try an apple pie variation to showcase fall fruit if you’ve got it on hand. If you object to palm oil, though, just check the label of whatever brands you find in your store; organic ones usually use butter. The hardest part of any of these recipes, really, is working up the nerve to actually pop open the tube. These easy glazed cronuts are dangerously simple to make at home, and would be equally great rolled in cinnamon and sugar, or dipped in chocolate. Make easy homemade whipped cream while they’re baking and top them off at the table. Any way you slice it, this is delicious—and incredibly easy to make.

How To Roll Out Dough: 6 Steps With Pictures by wikihow.com

Have your recipe, empty bowl, baking sheet, and other tools at hand since your hands will get really sticky. Don’t press harder than you need or handle the dough too much, since that makes it tougher.

How To Make Pizza With Store Made Dough Tips For Making Pizza | Duration 2 Minutes 32 Seconds Then, place the rolling pin on top of the flattened dough, press down, and let the pin rotate as you push it. For tips on keeping your dough circular as you roll, read on! It’s an enjoyable experience, as well as a good opportunity to exercise your hand and arm muscles. This could be a counter, table, even the stove if you have a large flat wooden board to work on. Always starting in the middle, continue to roll away from you until it makes as thin a sheet as you need for your recipe. You just don’t want the dough to stick to the rolling surface. Be sure your hands and board are well floured, and have the flour bin nearby to add more as you need it, when the board begins to stick. If you make it wrong, you can always collect the whole thing up again into a big ball and start over. You can use several other things if you don’t have a rolling pin, including a clean dowel or plastic piece of about 1-2 inches in diameter, or a large can or flat bottle. Next, roll the dough into a large ball, place it in the middle of the floured space, and press the ball down with your hands until it’s about 1 inch thick. Start in the middle with each stroke and roll out the dough away from you until it’s as thin as you need for your recipe.

Easy Homemade Rolls by laughingspatula.com

Or you could just roll into a log shape and cut up evenly into 12 pieces….like a normal person. Add additional flour if needed until dough separates from the bowl. Brush with melted butter and sprinkle with course salt if desired. The rolls are 3 ounces each, which is in the recipe along with a picture. Thanks so much for this recipe, it was my first time ever making bread and it turned out wonderfully. Don’t crank the heat up until they look all puffy and you should avoid ‘the sinker’. Have made these twice now and they turned out excellent each time. I didn’t even put butter on them because the taste was delicious on its own. I am going to try your bun recipe so will let you know how this works out. You are so sweet to take the time to send such a nice note! Use liquid that is comfortable to the touch and make sure your yeast is not expired. The recipe calls for 1 packet which is 1/4 ounce or approximately 2 1/4 teaspoons of yeast. Easter dinner tonight, but want to make these rolls as well. Shape into rolls and let rise in a 170 degree oven for 30 minutes. You certainly do not have to weigh each roll, but if you wanted to be sure you got an even dozen, they would weigh 3 ounces each. Once your buns are the desired size (sorry, can’t help it, gotta get one in!). I am working on an updated recipe with some more process shots…it’s hard to comprehend how easy these are without step by step photos! Let these rise until doubled and maybe a tick more if you don’t trust your bun making skills :). But once you try it you will never go back to the old process! This was my first attempt to make homemade rolls and they came out perfect and were super delicious! It’s actually easier to kill it with over hot liquid then not hot enough warm liquid…hoping that makes sense! I think half whole wheat and half white would work to make them not so dense. I have updated to make it easier for those using a jar of yeast and not one package. Maybe gently slice the top so they bake up looking like classic dinner rolls! For the people wjho say they are dense and gooey in the middle. I try to make these rolls, which worked really well and he thought were delicious, as a loaf instead.

How To Make Phyllo Sheets With A Dough Machine by thespruceeats.com

This pasta machine has 10 thickness settings from 1 — the thickest — to 10, which is the thinnest. It’s not important exactly how big your handful is, as long as it’s a good chunk. Working on a floured surface and with floured hands, pat the dough down into the shape of a burger. This will soften the dough so it can be made into a thin sheet. When the sheet has been completely rolled out, it’s ready to use. Place a folded towel underneath so the work surface doesn’t get scratched. Start with a handful of dough and cover the rest with plastic wrap to keep it moist while you’re working. I usually take a piece the size of my palm and about an inch thick. Set the machine to 2 or whatever the second thickest setting is on the pasta machine you’re using. Fold the resulting strip in half and run it through again, then repeat a third time. Hold the end of the phyllo as it comes through the machine, drawing it out gently so it lays flat.

Easy Roll Dough Improver by kingarthurflour.com

Helps you to roll out your dough smoothly and easily; no shrinking or snapping back! Thanks for taking the problems out of some favorite family recipes! It changed both the texture and flavor of my pizza dough, and the dough was harder to roll with it than without. Fusce lacinia convallis ligula, commodo laoreet lacus venenatis a. Nulla fermentum, arcu at convallis elementum, lectus libero hendrerit sem, vel tempus magna dolor placerat augue. Don’t you hate it when you’re rolling yeast dough for pizza or rolls or sticky buns (or pie-crust pastry), and it just keeps shrinking and snapping back? The dough cooked up rough and hard and had an off-putting flavor. Fusce tincidunt tortor ut est volutpat sed condimentum velit aliquam.

Baking 101: Which Rolling Pin Is Best? by joythebaker.com

Pro: maneuverability, controlled pressure, more control in general, lightweight. Cons: sometimes they’re too small and questionably splintery. Pro: will hold a chill for the two times you might make puff pastry a year. Con: can be heavy and tedious to maneuver, but it’s hard to be mad at a piece of pretty marble. To clean a rolling pin, here’s a trick : use a soft bench scraper to scrape any flour and dough bits off t he pin then use a clean, damp cloth to wipe the rolling pin. You know how everyone brags about their grandmother’s and mother’s pie crust or cakes? Pros: way good vibes, and often smaller in size making them great for single pie crusts and food photographs. I feel like things stick to it more than the traditional rolling pin. He is supposed to be making me one soon, which would be great since mine just broke! And then they wonder why they fail when they try and roll a pie crust out with a fondant roller.

How To Make Pie Crust Dough and Flute Pie Edge by wickedgoodkitchen.com

And there’s nothing quite like a buttery, tender, flaky homemade pie crust made from scratch. Preparing the dough in advance by a day or two is an incredible time-saver for baking days. The added benefit of this time-saving step is that it also keeps stress in the kitchen to an absolute minimum. It is practically impossible to make a tender and flaky pie crust with cake flour, for instance, that is actually strong enough to hold together. However, the protein values do vary widely—especially with homemade flour blends if gluten free protein flours are used. Leaf lard is ideal for use in baked goods as it has very little pork flavor and tends to produce a flakier, moist pie crust in comparison to those made with butter. Without it, pie crust would taste incredibly flat without an adequate amount. It is recommended that when preparing pie crust dough for savory fillings, use one and a half times the amount of salt called for in the original recipe. The other main purpose of ice water in making pie crust dough is that it provides structure for the flour/water matrix. Too little water will leave the crust too dry resulting in an unworkable cracking dough during rolling. The purpose of adding an egg, milk or cream is that they each provide added protein which enhances both browning and tenderness to the baked pie crust. Egg also provides enough added protein to create a more sturdy crust that has more body. When it comes to cream, milk and buttermilk, these liquids also provide extra fat which aids in tenderness. However, to ensure a perfect shape, it is always best to allow the dough to chill and rest for at least 6 to 8 hours after rolling it out. However, white distilled vinegar, regular cider vinegar, rice and white wine vinegar may be used. In fact, ingredients such as cream cheese and sour cream enrich gluten free pie crust dough to the point that no one would ever guess the crust was made with a gluten free flour blend. When using baking powder in an established recipe not calling for it, use only half the amount of salt called for. The texture is light and delicate due to its high ratio of butter in the recipe—up to three fifths the quantity of flour. This shortcrust pastry is made with extra sugar which sweetens the dough yet also impedes gluten strand formation creating a pastry that breaks up easily in the mouth. There are actually three (3) ways to measure flour by volume successfully to use in recipes specifying a certain weight in grams. Then, simply use the dip and sweep method by dipping a dry measuring cup into the flour and level off the top with a straight edge of a metal icing spatula. Then, simply spoon flour into measuring cup and level off the top with the straight edge of a metal icing spatula. Then, simply sift flour into measuring cup and level off the top with the straight edge of a metal icing spatula. Use a sheet of wax paper as a liner on your work surface to measure flour so that the excess can easily be funneled back into flour bag or container. When using a food processor, we have the tendency to over-process or over-mix the dough. If in a hurry, the food processor works wonders against time. When kneading inside the bowl or on the work surface, after adding liquids, use a rubber spatula (as hands are warm) and work quickly yet gently so as not to over-mix the dough and develop the gluten. However, freezing for a brief 15 minutes before baking is of great help to set decorative fluting along the edge as well as ensure flakiness by freezing the fat being used. Homemade pie crust dough that has had a chance to chill and rest overnight shrinks less and holds its shape much better to create a more beautiful pie. On lightly floured surface, with lightly floured rolling pin (or between two sheets of plastic food wrap or wax paper), roll dough out to a 13-inch (33 cm) diameter circle and 1/8-inch (.32 cm) thickness. While rolling dough, flour underneath it and turn the dough often to prevent sticking. With kitchen shears or sharp paring knife, carefully trim the dough to create an overhang of 1½ inches (about 4 cm) that extends beyond the outer edge of the rim of the pie plate or pan. Using a standard table fork, poke the bottom and sides of the crust about 20 times. The goal is to have enough holes evenly distributed to prevent the bottom and sides of the crust from creating air bubbles or pockets that will puff up when the crust is baked. Remember, you should only dock pie pastry that is to be blind baked (pre-baked) and filled later. Using a spatula, distribute the pie filling evenly within the unbaked pie crust. With one index finger, move around perimeter and gently press down in each “valley” of the fluting to ensure each valley and ridge is smooth and even. The main purpose of venting is that the vents help to prevent fillings from boiling over, from causing the edges of the pie to burst open and some of the filling to spill out or from creating bubbles in the top crust as they expand from the pressure of the steam. For fruits that release a lot of juice, such as cherries or grapes, simple slashes reseal during baking. However, experience has shown that a crispier baked pie crust can be achieved by using one. Once the simple techniques are mastered, homemade pie pastry can be whipped up in a snap. In fact, having pre-made pie crust kept on-hand in the freezer is a major bonus during especially busy times of the year—such as the holiday season. Generally, store-bought gluten free flour blends are very low in protein and high in starch. When it comes to liquid oils, we highly recommend organic canola oil—especially when making a tender and flaky vegan pie crust. When using lard, be sure to use the highest grade of lard also known as leaf lard. Combining both butter and lard is also an option as you can effectively use the shortening properties of lard with the added flavor of butter. My preference is using fine-grain sea salt because of its exceptional and pure flavor when compared to other salts—such as kosher salt or regular table salt which may contain additives. The colder the fat when the pie enters the oven to bake, the increased chances for a flaky baked pie crust. Without liquid, such as water, the proteins in flour would simply not be able to connect to form the gluten structure needed to hold the dough together. Too much water will leave you with a very sticky mess on our hands. The goal when making pie crust dough is to use just enough ice water for the dough to come together and hold its shape. Adding non-dairy milk, such as almond milk, is key when making vegan pie crust dough with a liquid fat—such as organic canola oil. The purpose of adding these acidic ingredients is that the acidity they contain breaks down or weakens the gluten strands (protein) in the flour—just enough to make rolling the dough easy as well as helping to provide a tender and flaky baked pie crust. In addition, acidity prevents the shrinkage and/or distortion during baking. A good analogy of this principle is the use of buttermilk, lemon juice or vinegar in a marinade to tenderize meat (protein). My favorite vinegar to use is raw organic apple cider vinegar. Not only does it sweeten the pie crust dough, it also impedes gluten strand formation creating a pastry with an especially tender crumb that breaks up easily in the mouth. Just as with baking powder mentioned above, yeast provides lift and tenderizes pastry doughs. This shortcrust pastry can be used to make both sweet and savory pies. This pastry is often made with no sugar and is used as a savory crust for pies. This shortcrust pastry is made with the addition of sugar which sweetens the dough yet also impedes gluten strand formation creating a pastry that breaks up easily in the mouth. This includes not only the flour, but also fats other than butter that are pre-measured in their packaging. This should yield about 125 grams per 1 cup of flour. This should yield about 120 grams per 1 cup of flour. This should yield about 112 grams per 1 cup of flour. At any time during the process of making pie dough, if the fats begin to get too soft and melt, stop and immediately place the dough into the freezer for a quick chill until it firms up. Therefore, it is essential to keep all ingredients cold and to work very quickly in the kitchen. One blitz too many and we have effectively over-mixed our dough. It is important to note that dough cannot relax in the freezer because freezing sets the dough too quickly. Chilling will also firm up the butter thus preventing it from softening and getting absorbed into the flour causing a loss of flakiness. However, it then needs only brief chilling “15 minutes in the freezer” to set the edges and ensure flakiness, as opposed to the usual hour in the refrigerator required to prevent distortion after rolling and thereby activating the gluten. Roll dough away from yourself, always from the center and outward applying even pressure for a smooth and even crust. After rolling, transfer to large baking sheet and return to the refrigerator to chill and rest until firm, about 10 to 15 minutes. Holding the excess or outer edge of the dough, ease it in with freehand until it falls down into the center. Fold overhang of dough under itself so that the folded edge is flush with the rim of the pie plate or pan. Using pie weights in combination with docking gives you much better protection against the formation of air bubbles in the crust during baking. Pies that are filled at the time of baking, especially those with fruit fillings, do not require docking. To avoid spilling the pie filling and messing up the pie edges, especially decorative edges on single-crust pies, we recommend carefully spooning the filling into the pastry-lined pie plate or pan. This will help the pie bake evenly and also create a flat surface for the placement of lattice strips or a top crust. Chill dough round on parchment-lined baking sheet to use as top crust or cut into lattice strips. Use a sharp knife or pastry wheel with fluted edge to cut ten ¾-inch-wide (2 cm) long strips from dough round from remaining dough. When used for pies with a lattice crust, this especially pretty crimped edge resembles a crown. For most pies with top crusts, five simple slashes using a sharp paring knife are enough to solve this problem. Therefore, it is best to use a lattice top or a top crust with large decorative openings that cannot reseal during baking. Remove the pieces of dough with the tip of a small paring knife or toothpick and reserve them to apply as appliqués (using a little cold water to act as a “glue” to adhere), or wrap them well and freeze for future use. Before baking a pie, be sure to use a soft pastry brush to whisk away any remaining flour from the top surface of the dough or it will give the dough a bitter taste after baking.

How To Roll Out Dough Without A Rolling Pin by quora.com

When forming the crust keep in mind the type of dough your using, if the dough has yeast and it is a thicker style. After you’ve made your crust, then you need to stretch it to your desired size and or thickness. The dough ball should be able to slide easily on the counter, if it doesn’t put more flour down. The area just inside your crust should be the area of focus. When stretching you should focus on the area from the outermost turquoise ring to the innermost white ring. What is the best way to make pizza dough without yeast? Which most of that answers provide focus on replacing the rolling pin with something of similar nature. Form the crust first with fingers always working the side of the dough ball furthest from your body(10–2 o’clock position). This is done by working the same side of the dough ball as the crust. Stretch by pressing hands flat, using mostly fingers, not palms, pushing outward towards the 10 & 2 o’clock positions. You want to avoid the center and th crust when stretching. To explain further let’s say the target below is your dough ball & the outermost white ring is your crust. How much room does a baker need to knead and roll a bread dough comfortably? How can you flatten dough to make roti if you don’t have a rolling pin? Will a handleless rolling pin speed up the process of rolling out the dough?

Zuki Japanese Hibachi by meetmeatzuki.com

To be able to make a delicious smoothie you have to use a blender. You should use a blender that convincing with a correspondingly high performance, robust material, and pleasant user-friendliness. These are 80% thicker and thus 10 times stronger than other blenders. The advantage of this blender is that it has a capacity of 2 liters. In general, you can quickly stop almost all the ingredients of your smoothie at the same time in your blender. In addition, it is also useful to look at the included accessories. With this blender, it is even possible to mix your ingredients briefly so that your nutrients are well preserved. You can easily clean the individual parts in the dishwasher. However, this is not easy because it is challenging to pinpoint a vulnerable location to maintain excessive radon levels. You can use radon detectors in every room of your house, but you have to find the lowest point of the room. Make sure you place the radon along the aperture if this allowable entry point exists. Due to the occurrence of moist walls and possibly absorbing part of the gas drainage and rusting. This can solve the underlying fear of undetected radon with the placement lifted in your breathing zone. Start by choosing whether you want to test radon yourself or hire a professional to do it for you. Like the above explanation, test radon at the lowest level in your home and avoid testing in humid places – such as a kitchen, bath room, or laundry room. You must remember that there is no safe radon level and keep alert. It is easy to clean but always keep in mind that not to place hot pots and pans directly on it as it can scorch. They are water, heat and scratch resistant but manufacturers recommend to use of cutting boards and trivets. Ceramic countertops are scratch resistant and heatproof, but they have a hard surface that may chip your glasses and dish if you are not careful. Because each installation is custom poured, you can be sure that this material will be tailored to your space. It is itself a scratch and heat resistant, but sharp objects and heat can easily damage the sealer which is applied to the countertops to prevent food and water stains. Unlike sculpture, it is not easily damaged or stained by short exposure to oils and foods. There are many reasons why stainless steel is the material of choice for the commercial kitchen. It can quickly show scratches and even dull your knives, so make sure to use a cutting board when possible. Many of the homemakers use copper because of the natural patina which is developing. Choose the best of meats, rub or brine your meats before you start to burn them than tobacco by using a charcoal grill or high-tech electric smoker, and choose the woods that pairs well with your meats. Smoke them on low even heat for few hours until the meat melts off the bone, and it’s smoked perfectly. But the result will be different if you burn your meat by using charcoal grill or woods. However, using the wood smoker is tricky and required your attention to keep them and the temperature steady. Just put the meat inside and leave them for hours until it’s done. You can leave them while you are watching television or doing others. Mesquite; mesquite has strong smoky taste and make your chicken delicious. Apple; if you want something sweet for you smoked turkey, try to use apple wood. Alder; this type of timber brings sweet taste and mild flavour. If you smoke the thick cut of meat that needs many hours of cooking you need some water to help regulate the temperature. But don’t be a worry, you can also smoke using water in charcoal or wood smoker. On the other hands, if you are smoking smaller pieces of meat, you don’t need to use water. In any case, it makes sense to make the smoothie yourself, with that way you can avoid sugar and artificial ingredients that you don’t want to mix into your smoothie. A good blender is necessary for the easiest preparation possible. Blendtec also does not use razor-sharp knives, but rather more blunt knives. Think of frozen fruits, nuts, vegetables, but also making your own bread dough and juice. The jar is made from plastic but pretty solid and can withstand a bump. The food processor is another part that becomes an extra feature from this blender. I use this juicer mainly to make fresh carrot juice to then process it again in my green smoothie. According to the manufacturer, it is even possible to crush ice. Start to don’t set the radon detector facing your door, in this case, a door that is exposed to a massive shaft of wind. Some items need to be removed like other objects that exude heat, vapor or toxic fumes from the room. Remember, don’t place the sensor too close to the bathroom or laundry room. Radon is most likely to be at the highest concentration in the low or low areas of the home. You can use radon detectors in every home, but you have to find the lowest point of the room. Make sure you place the radon along such opportunities if this allowable entry point exists. However, this is not easy because it is challenging to point to a vulnerable location to maintain excessive radon levels. The incoming radon is then trapped inside the room of the house or building. So you are advised to place radon detector along the basement floor. Radon can enter into the room at home or building through deep crevices or openings made for pipe ventilation or sewage connections. An excellent way to put the radon detector in a combined way is to do it along the floor and about 3 to 5 feet above the level for a comprehensive reading. Testing your radon radiation in your home is very important because radon can affect your health and your family. Doing this test does not require expensive funds then start to test your home with a short-term experiment. While most of the kitchen countertops are durable, it is always a good idea to work with cutting boards and silicone trivets. The material is consistent, so if your solid surface does become marred, you can quickly clear out the blemish. Wood countertops are scratch free and scorching free so that you can use cutting boards and trivets at the time of your meal preparation. If wooden countertops are left damp too long, then it may darken. Make sure that your tile countertop is installed with a mildew resistant grout. Some of the features like an integral drain tray can be molded right in. So, next thing which is in your mind is that how much do concrete countertops cost? It will transform from shiny metallic copper to a paler brown. Although there is so many others way to keep them fresh but burning still be the best choice. It brings a unique taste, rich flavour, and great texture when they are burned well, and the meat melts off the bone. There are a variety of woods, and each of them brings the different flavour. This type of wood will bring the intense flavour of the smoking meat. But the result will be appropriate, and you will get your smoking meat full of flavour. You can make a charcoal smoker in your backyard and enjoy smoking meat with your family and friends. This electric smoker will help to smoke your meat just in the simple way. Although this electric smoker is practical enough, it tends more expensive, and the result will be lack of flavour. Because gas smoker don’t need to monitor the temperature during the day. But the result is not flavorful like using charcoal or wood smoker. These types of woods add a unique flavour to your smoked meats. Oak; oak has a subtler taste than mesquite and hickory, so it is suitable for thick red beef that needs long time cooking. Maple; maple is another sweet wood that suitable for pork or chicken. The water can be used to control the temperature of a smoker. Just put a pan of water inside the smoker and make sure that it stays full of the smoking. If you buy a smoker, remember to read the instruction before you are going to using water.

Best Homemade Playdough Ever: Jell O Playdough by modernparentsmessykids.com

It’s super easy, inexpensive, and a perfect project for the kids to help with. Cook over medium heat, stirring continuously until it thickens into a ball of dough. Our 1 1/2-year-old is started to getting in on the fun sorting and manipulating the pieces with his hands and was off and drilling around the time he turned 2. This one is going under our tree this year for sure! This seems like a good solution if you’re looking for a family game night selection that can incorporate even your youngest kiddos. Teachers absolutely rave about these blocks and the play possibilities are endless. Next up was the submarine and the castle, both of which were equally successful. The second thing to really love is the ingenious ways these boards can connect in different ways to create all sorts of angles, and even curves. Just keep stirring, you’ll know it’s ready when won’t be able to stir anymore. Once it is cool (at least 20-30 minutes) let the little ones knead it, adding in flour until it is no longer sticky (about 1/2 cup). Need a few more ideas for keeping your toddler, preschooler, or kindergartner busy? Now this is one of the first toys he goes to, again and again, when given a choice. Such an easy way for kids to set up a fort- set up (and clean up!) is so simple… like 30 seconds easy. My friend got one of these for her kids last year and she reports that they spend hours inside playing together and on their own. Endless dramatic play options keep him and his friends (and even older siblings) busy for so long. All of my kids, ages 2 to 8, still play with them multiple days a week. Created by a therapist and mom, after her son came home from preschool one day and announced that ‘boys aren’t supposed to cry’. I also love how each set comes with props for the child to wear too, so fun! By then, even my 3-year-old was able to build stuff with these on his own. Fast forward a few months and they’re now building their own master creations like that 6-wheeler semi-truck pictured up top. The secret is the connector arm that can be moved to join the boards in different ways ( and teach your kids about angles in the process). Like other fort sets, this one is spendy but if your kid is a builder it’s worth the investment, especially if you’re looking for something great for play dates or for siblings to play with together.

The Food Timeline: History Notes Cookies Crackers and Biscuits by foodtimeline.org

Advances in technology permitted a wider range of biscuit products. A kind of crisp dry bread more or less hard, prepared generally in thin flat cakes. The change in the demand for biscuit and cracker output was clearly a shift from staple to ‘luxury’ products. For upwards of thirty years, also, the firm have had a reputation for soda biscuits. It was also known a source for ammonia, which could be used as a leavener. Red deer] the substance obtained by rasping, slicing or calcining the horns of harts, formerly the chief sources of ammonia. Nott (1726) is among the authors who explain how to make it. Hartshorn was formerly the main source of ammonia, and its principal use was in the production of smelling salts. Recipes specifying a “lump” or “5 cents worth of ammonia” are not uncommon. Place the ammonia in a large bowl and pour one cup of scalding milk over it. What was originally a seasonal novelty proved so popular that it became a steady seller. Barnum, the greatest self-promoter in history, had absolutely nothing to do with the box that bears his name. She knows the combination would taste terrible,’ her father announced at the time. Small cakes and delicate wafers were gradually added to the family of biscuits. The essential ingredients are flour and water, or milk, without leaven; but confectionery and fancy biscuits are very variously composed and flavoured. They were baked as special treats because the cost of sweeteners and the amount of time and labor required for preparation. Unlike the demand for bread, there was little opportunity for cracker bakers to benefit form a home to factory movement. The ‘arrowroots’ are one of the oldest, and in these the business is enormous. American interior west illustrates both national market penetration and brand recognition. Ammonium carbonate is a byproduct of hartshorn, a substance extracted from deer antlers [harts horn]. Spirit of hartshorn, also simply hartshoren; the aqueous solution of ammonia (whether obtained from harts’ horns or otherwise). Shavings of the antlers of a stag or hart were the source of a jelly. But hartshorn shavings were used, in a different operation, to produce a special and edible jelly. Then dissolve a lump of ammonia, about the size of a bean, in a quarter of a pound of lukewarm milk; add this and just enough sifted flour to enable you to roll out on the baking-board. Dissolve three cents worth of ammonia (hartshorn) in scalded milk. After this has cooled add it to the dough with one-half cup of cold milk. Barnum, showman and circus owner who was so famous during this era.

Best Potsticker Recipe by steamykitchen.com

Asian dumplings wrappers don’t need a lot of gluten – we want our wrappers to be soft, relaxed enough to fold easily, but still with enough structure to hold its shape. Too much hot water and the dumplings will sag and be too soft. Begin kneading the dough in the bowl, working to pick up all of the dough on the sides of the bowl. But, if the dough really sticks to your counter, feel free to use a small amount of flour to dust the surface. You can finely chop/shred the cabbage in a food processor, use the large holes of a box grater, or chop by hand. I suggest only using engraved boards for vegetables and fruit. You must soak in water to reconstitute these mushrooms before use. Take a handful of the salted cabbage and squeeze hard to expel the water into a small bowl or in the sink. I would caution against using expensive lobster in potstickers – you won’t be able to taste the lobster. Also, remember that potstickers are served with a dipping sauce too. Don’t expect the dough to rise (there is no yeast), but it will be come more smooth, soft and elastic. Keep one half covered in the bowl, or under the damp paper towel while you work with the other half. Another way to roll out to a long snake is to take a piece of dough, rub your hands together like you’re trying to start a fire with a stick. The wrapper should be about 3-1/4 to 3-1/2 inches in diameter. If you can fit one more pleat to close the hole, feel free to make one more. Sometimes, it helps to see this in motion from a different angle. Literally, over my shoulder and included my shoulder in the shot. Once the oil starts to get hot, lay the potstickers in a single layer. When the bottoms are browned, grab your 1/4 cup of water in one hand, and the lid in the other. There should be lots of water bubbles as the water heats up and steams. Keep the lid off and let the water continue to cook and evaporate. Unless your pan is really well seasoned, it’s very difficult to prevent the potstickers from sticking. In between batches, just wipe down the pan with a paper towel – there’s no need to wash the pan – but make sure there’s no water in the pan. Use a chef’s knife to further cut these thin slices into slivers. The dumpling skin has the perfect bite to it, and the folds of the potsticker are not gummy or too thick. We’ll show you step by step how to make the wrappers from scratch (all you need is 3 ingredients, a bowl, spoon & rolling pin!), how to perfectly fold the crescent shaped dumplings and how to cook the dumplings so they turn out neither too greasy nor soggy. Adding boiling hot water to flour cooks the flour just enough to denature the protein and prevent much of the gluten from forming. The right combination of hot water and cold water will do the trick. You’ll see the dough turn from crumbly to forming a large ball of dough. Remember to use the heel of your hands and the meaty parts of your thumbs. Smooth, stays round, firm yet gives slightly when poked and will ease back slooooowly. The thick, large, white section of the cabbage leaves (would you call these stems?) becomes very mushy in the food processor. Give it a good stir and let sit for 7-10 minutes while you move forward with the rest of the recipe. Soak in a bowlful of water for a few hours until soft enough to cut, discard the water, discard tough stem, dice the mushroom caps. Of course, you can use a cheesecloth, but it’s faster and easier with your hands. All of that water would have made the potstickers very soggy. I like to heat a small frying pan, add a drop of oil and fry a spoonful of the filling for a taste. If you find this hard to do, you can cut the dough ball into quarters and work with a smaller piece. This creates pieces that are more uniform in size and easier to roll out into round dumpling wrappers. Take one piece and pull up the edges of the dough and pinch together to create a tight, taut surface to begin. Roll the piece in the palms of your hands to create a smooth, round ball. Chinese rolling pins for dim sum and dumplings are small in diameter (about 1 1/2 inches wide) and even in thickness – just like the end of a broomstick. You’ll be holding the dough with one hand, while you use the rolling pin with the other. This is because the edges of the wrapper will be pleated and pinched together when you are making the potsticker. But when you are making fresh wrappers by hand, there’s enough stickiness that no slurry is needed. Paint” the outside edge of the wrapper with this slurry before folding the dumpling. Notice the tin foil lined sheet with a good dusting of flour to prevent the potstickers from sticking. If they touch each other on the baking sheet, they’ll stick to each other. Swirl in a little cooking oil, not too much, just enough to swirl and coat the bottom of the pan. Carefully and slowly pour in the water (it might splatter a bit) and immediately cover with the lid to trap the steam. Perfectly pleated, beautifully cooked potstickers with a crisp bottom that stays crispy! Not the expensive, thick, sweet kind (save that for the strawberries!), but just regular ol’ supermarket balsamic vinegar.

OXO Cookie Scoops by williams-sonoma.com

The lightweight aluminum is cast in a single piece with an. The single-piece construction ensures that this tool simply will not bend,. Rosle’s precisely calibrated scoop makes it easy to measure out the ideal amount of ground beans recommended for each cup. A squeeze of the handles releases each dough ball onto your prepared baking sheets. I used it to scoop five or six scoops before it completely broke. I could not fix it, as the springs had popped out, so it had to be thrown out. Comfortable in hand, it features fine edges that slide easily through ice cream, sorbet and gelato.

Discount School Supply by discountschoolsupply.com

Generously sized for large projects, such as murals or banners! And working with paint and other art supplies encourages lots of creative expression and helps develop fine motor skills! Use for smaller art projects – just trim to make individual sheets! This paper roll is ideal for your arts and crafts curriculum!

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