Best whisks according to redditors
We found 174 Reddit comments discussing the best whisks. We ranked the 88 resulting products by number of redditors who mentioned them. Here are the top 20.
We found 174 Reddit comments discussing the best whisks. We ranked the 88 resulting products by number of redditors who mentioned them. Here are the top 20.
How about Every time I open my safe there is $100,000 in $50 bills? Want a million bucks? Open your safe 10 times.
This seems more convenient than trying to take my golden whisk some place and exchanging it for the cash equivalent. Plus, the people at the exchange place are likely to get suspicious about how many golden whisks I have laying around. Not to mention the hassle of buying whisks. How many would you have to buy over a lifetime?
Here is an average whisk. It weighs 4.6 ounces. The current price of gold (as of right now, today) is $1,290.60 per ounce. So our golden whisk is worth $5,162.4 and would require 20 whisks to break $100,000. We're gonna need a box.
https://www.amazon.com/Stirrer-Molinillo-Mexican-Chocolate-ATB/dp/B00AEAJMLO.
It's a wooden whisk.
Danish dough whisk. Amazon link.
Spring whisk
https://www.amazon.com/RETON-Stainless-Steel-Spring-Whisk/dp/B00IXY20B2
Mexican hot chocolate stirrers
Get this. I don't even use my long spoon anymore.
>Some amazon reviews make it sounds much less forgiving than The Food Lab and that it calls for all types of specialized baking equipment.
tbh, cooking & baking are pretty simple. You mostly do just 3 things:
Now, based on those three things, you can also do:
lol @ "advanced". But that's more or less what it boils down to...stir & chop stuff up, and make sure it doesn't burn, haha. Why is that important to understand? Because of how actions are managed in the kitchen. The example I like to refer to is Newton & Gravity. When the apple fell on Newton's head & he figured out gravity, he basically spent a long time figuring out the formula for gravity, which in turn provides you with a simple one-line piece of information to learn. So you didn't have to go through all of that work, you simply had to "stand on the shoulders of giants" & benefit from their discovery process. All you're doing is walking through the steps that someone else figured out.
Likewise, in cooking, unless you're contributing a new recipe to the culinary world, for the most part you're simply going to be following someone else's directions. Those directions are important because someone else has already gone through all of the hard work of figuring out how to make a particular recipe awesome, and all you have to do is follow their "formula"! The problem is that many cookbooks are crappy because they have no color pictures & barebones instructions.
With Stella's Bravetart book, she gives you some history, color photos, and solid explanations about what you're doing. YOU don't have to do any of the labor of discovery or make it 200 times to get it perfect, all you have to do is follow her instructions! Regarding specialized baking equipment, yes, some of that will be required. If you want to make Twinkies, for example, you're going to need a canoe pan in order to get the shape right, you know? If you want to make muffins, you're going to need a muffin pan, and so on & so forth.
Equipment-wise:
One of the nice things, however, is that with most baking stuff, you can buy it for a reasonable cost off Amazon & keep it for a really long time. Like, the Norpor Cream Canoe pan is currently going for $27 shipped on Amazon & includes a cream injector tool, which sounds pretty expensive, but a box of Twinkies sells for upwards of $9 where I live, so for the price of 3 boxes of Twinkies, you can make unlimited Twinkies...red velvet topped stuffed with coconut cream & topped with shredded coconut, chocolate-dipped chocolate twinkies with buttercream frosting, white-chocolate & dark-chocolate-striped yellow-cake-mix twinkies with whipped cream frosting, etc. So if you like Twinkies, especially if you have kids or teach a class, you now have access to making really high-quality Twinkies for cheap at home!
That may sound a little funny, but wait until you try something like her English muffins...it will ruin Thomas' for you for life, lol. Being able to not only make your own homemade creations, but being able to make amazing versions of them, is a dangerous skill to cultivate, hahaha. So as far as costs go, aside from raw materials, you will need a base set of baking tools, and then whatever specialized tools you need to for whatever particular type of recipe you're going after. It does pay to invest in better-quality tools, when available. For me, being on a budget, that simply means spacing out the purchases over time to allow both my collection & skill set to grow over time. For example, I'd highly recommend Stella's recommended 9x13" pan here:
https://www.amazon.com/gp/product/B0017Z0E08/
It's pretty pricey for just a pan, but it's not only easy to work with, but also gives amazing results! I'm never going back to regular cheapo pans again! Plus, I always use her foil trick, where you wrap one sheet of aluminum foil horizontally & one vertically, and that way you can (1) lift the baked good out easily after cooking, and (2) never have to wash the pan, because it never gets dirty! Genius! And it's a fairly heavy-duty pan, so I can see myself keeping this for ten or twenty years, easily.
There are two other tools I always recommend for baking. The first is called a Danish dough whisk, which is a flat version of a whisk. It's amaaaaaazing for hand-stirring doughs & batters! Looks funny, but does an amazing job. I have several (a couple large ones & a small one) & they are amazing for everything from pancake batter to blondies:
https://www.amazon.com/Original-Danish-Dough-Whisk-alternatives/dp/B00HQQJ3N6/
Second, there is a crazy-expensive ($25, no joke) spoon that I HIGHLY recommend:
https://www.amazon.com/Creuset-America-Revolution-Bi-Material-Cerise/dp/B00N9SDI40/
This is basically a combination of a spoon & a spatula. It's absolutely incredible to use in a skillet or in a bowl, because you can manipulate large amounts of food (batter, dough, sauces, etc.), but ALSO scrape the pan with it. So if you're pouring say brownie batter into your pan, you can use the spoon portion to pull the batter in, and then use the flexible tip to scrape the bowl clean...no more fussing with a wooden spoon & a spatula! Sounds like a small thing, like a really minor issue, but I can't live without this or my Danish whisk, haha!
Book-wise:
Anyway, recipe-wise, again, everything is pretty much laid out for you. You can dive into any recipe, read up on the section, go through the recipe, and get really great results. I've hit a homerun on pretty much every recipe I've tried the first time out, which is pretty rare when you're cooking stuff for the first time! I'd say Bravetart is actually one of the best baking books to start out with, not because it walks you through the "101" class of baking basics, but because everything is so well-explained that it's really easy to be successful because she has not only done the research to make really amazing recipes, but has also taken the guesswork out of the recipe, which a lot of other cookbooks don't bother doing, which can be extremely frustrating!
Also unlike a lot of other cookbooks, every recipe I've tried has been a homerun, which is pretty great because I feel like a lot of cookbooks are centered around a few really amazing recipes & then the rest are variations or fillers. Kind of like how a lot of music albums have one or two "hits" & then have pretty lame songs for the rest of the tracks, lol. My family, friends, and coworkers think I'm some kind of baking genius when I bring stuff in from her cookbook. /u/TheBraveTart I owe you lunch sometime lol.
I'm with the others saying that is not as big of a leap as you may think to go to all grain. You can totally do a nice all grain saison and save $20 vs buying all that DME.
I would recommend getting the ridiculous sized whisk ChinoBrews always brings up. It really does help prevent those annoying dough-balls.
https://www.amazon.com/Winco-Stainless-Steel-French-24-Inch/dp/B001VZ8S1Q/ref=sr_1_2?ie=UTF8&qid=1525778917&sr=8-2&keywords=giant+whisk
That's why you use a Danish dough whisk with anything thick. Shit just doesn't stick to it and it folds batters with minimal effort. Amazing for things like biscuits where the less you work the batter the better the final product.
That looks like a Mexican Hot Chocolate wooden wisk, kinda like this one on amazon
Is your apartment unfurnished? If so you will need some basic furnishings:
As far as basic living supplies go:
School supplies in college are pretty basic- you don't need much, but depending on your major this could go waaay up or down. But as far as I'm concerned your basic supplies are as follows:
Things to consider:
I know its scary, but living alone is great, and studying in a university is really not a huge deal once you get into the rhythm of things. You'll do great, kid.
Bummer. I can't recommend the comically large whisk enough over a mash paddle. You will never have another dough ball again if you mash in with a whisk. The smaller, 18" version is on sale for $6.47 right now.
Another option for drastically reducing the possibility of dough balls -- or so I hear -- is to underlet your strike water.
Looks like a push-down rotary whisk, like this guy here.
A good whisk won't have all the wires meeting at one points at the end, but instead crossing over each other. The wires will also have a lot of spring, this reduces the workload. The way the wires meet on the Zyliss is an example of what you don't want.
Go for something that looks like this, I have no experience with this particular brand though http://www.amazon.com/Winco-Stainless-Steel-Piano-10-Inch/dp/B001E87S66/
A restaurant/catering supply shop should provide something very good and very cheap.
I have an older model of this kitchenaid hand mixer. It's fairly powerful and has survived 3 years of moderate use (1-3 times a month).
Danish Dough Hand Whisk / Mixer 11" https://www.amazon.com/dp/B002U85906/ref=cm_sw_r_cp_apa_i_ebEzCb7DBB03W
It looks like a matcha whisk, but I've never seen one made from brass.
https://www.amazon.com/Bamboo-Matcha-Whisk-Scoop-Small/dp/B013GMM3US
Allow me to make a suggestion.
I use a matcha whisk! I hardly ever have issues with lumps. I get my matcha from a japanese market so legit there isn't even any english on the can so IDK what brand it is lol.
Best of luck!
Ich bin mit dem Ding hier recht zufrieden:
https://www.amazon.de/gp/product/B00EQB0ZY0/
Suppen mach ich aber lieber mit der Stabmixervariante direkt im Topf.
You just really have to dig into egg whites, whether dry shaking or reverse DS. Make sure the eggs are fresh and shake HARD. Adding one or two of these while you dry shake can help a lot. That being said, behind every one of my sticks is a hand/immersion blender. When I make something like a Ramos Fizz, I reach for that blender instead of dry shaking. I hate asking guests to shake a cocktail for me and my 50 yo arms can't shake a Ramos for ten minutes anymore. Use the immersion blender in place of the dry shake. "Dry blend", ice and wet shake. If the blender doesn't do it for you, eggs just don't like you. Switch to aquafaba.
~Peace
Is it like this? That's probably exactly the right size for my BIAB urn. So do you just dumb everything straight in and whisk away?
I find this thing magic. So much easier than a normal spoon to start mixing.
I have a tray with volcanic rocks (I live on hawaii, any rocks will do, volcanic ones are better when you pour water on it because they are porous) in the oven to hold the heat stable, yet I still use a pizza stone sometimes. And yes, I got one of those baskets, if I make a bread like that it makes it look way professional.
Please help me decide how to spend $250.
I have a $100 gift certificate for my local homebrew store and $150 cash. US Dollars.
Below I explain how I brew and what equipment I have. I'm thinking of upgrading to a better immersion chiller. Or, I'm thinking of buying a stirplate and Erlenmeyer flask. I do step up starters using a jug. I have an general concern a big Erlenmeyer flask will break. I don't have a gas stove so I think I'd boil in a pot and transfer. I mostly do 2 to 3 liter starters.
QUESTION: before I buy a stirplate and flask, or a better chiller, do you think I should buy something else? Critiques are appreciated.
Please take a look at what I have already and help me decide:
How I Brew
All grain. Buy grain at store, they grind for free. Buy hops and yeast from them too. 5.5 gallon (20.8 liter) batches (volume before into fermentor). Ales. Brew in a Northern Californian garage with doors open. Igloo cooler. 60 minute mash. 2x Batch sparge. Single burner. Heat strike water, dough-in, mash. Heat sparge water 20 min before end of mash. Vorlauf. Drain wort into bucket. After first running drained, batch sparge in two phases. Vorlauf into same bucket as first runnings. When last sparge water is mixed in, start heating first two runnings. Add third runnings to boil kettle when done. Boil etc. Immersion chiller on until down to 100F (37.7C), then circulate ice water through chiller with pond pump to pitching temp. Oxygenate with diffusion stone. Pitch yeast. Seal. Rock fermentor. Pour a beer. Clean. Sanitize. Worry.
Equipment:
Comments / Concerns
tl;dr I have $250 to spend, given what I already have, how should I spend it?
Matcha gear is pretty cheap if you know where to look, you can get a whisk kit for $11 on amazon. I found mine at Daiso for $2 (and hey, there's Daisos in San Fran!). You can use whatever vessel as long as it's wide and deep, some soup bowls or big coffee mugs fit it. If you want to get really cheap, whisk with a fork or small wire whisk.
Can't help you for the other San Fran stuff, but for online, here's reviews of many matchas you can buy online at different price points. http://oolongowl.com/matcha-brand-comparison-2-round-1-of-3/
https://www.amazon.com/gp/aw/d/B001VZ8S1Q/ref=ya_aw_od_pi?ie=UTF8&psc=1
This is what i use, comically large
Nylon wisk/forks work really, really well for this. Much better than a chop stick.
https://www.amazon.com/Norpro-Fiskie-Santoprene-Combination-Whisk/dp/B00BDXNF1O/ref=sr_1_2?s=kitchen&ie=UTF8&qid=1478180811&sr=1-2&keywords=egg+fork
Get an absurdly large whisk from Amazon and then you can just dump it all in at once and stir. I haven't had any issues with doughballs since I got my whisk. This is the one I have link.
This 24" whisk? or this one?
Blichmann burner. They're expensive but worth it.
Jaded Hydro. Same. Maybe moreso. Most badass wort chiller I've ever seen.
A comically oversized whisk. Doughballs in your mash will fear you
A good whisk will help up your sauce game. One like this is your buddy when making gravy & sauces. And it's cheap! I have my mother's food processor. I used it one time. That was before she passed away, in 2003. If you do spring for one, I suggest trying to find one of the old warhorses. Heavy duty! And now, the whisk:
https://www.amazon.com/dp/B00IXY20B2?psc=1&smid=A1VF7I70U66DU5
EDIT: I no longer shred my own cheese; it used to be cheaper to buy the block but not anymore. My knife skills are fine. Hummus-made it once, used the blender I got for $3 at a garage sale. I guess it's your call. Nothing but an expensive (for mom) paperweight here.
It's a spring coil whisk
https://www.amazon.com/Stainless-Steel-Spring-Coil-Whisk/dp/B00IXY20B2
I started with Peter Reinhart books, namely Artisan Breads Every Day. They have great primers on mixing and kneading technique, and I'm still getting better at it. Try the Ciabatta for a really fluffy loaf. And I highly recommend Saf yeast, a digital scale, a dough whisk, and patience!
You're efficiency will likely improve, especially if you double-crush your grains or set your mill to a finer setting, and squeeze your bag.
One trick I've started doing is when my mash is done I heat it up to 170 while stirring before taking the bag out. I seem to get a bit more of the sugars out this way. (I have a thick bottom pot so I don't have to worry about scorching the bag).
Also, buy one of these giant whisks. I used mine for the first time on my last brew and it made stirring the mash so much easier! Much better than a spoon or paddle.
Are you doing it by hand or with a bread maker? I like to do it by hand, and I've had good results using a Danish dough whisk.
I just received this one for my birthday and it's been amazing so far.
Ah see, I've got one of these, just use the hand blender attachment, find some random bowl and stick it in the dishwasher when you're done.
Went with a mixing bowl and a Danish dough whisk. I'm on my second $9 harbor freight heat gun. Thrift store metal colender (not the mesh type) taped into a cooling box. I use this bucket head shop vac. The air intake runs to the cooling box and the exhaust runs out another hose to blow chaf. The hose and flat nozel are from this auto cleaning kit.
Everything can be repurpused if this roasting doesn't work out. It has been over 7 years. :) I roast 7oz of green once a week, solo coffee drinker. Someday I'll get a machine.
Check out Sweet Maria's if you haven't already found them.
Like this whisk?
http://www.amazon.com/OXO-Grips-11-Inch-Balloon-Whisk/dp/B00004OCNS/
It's a Danish Dough Whisk
I use the 32oz mason jars, and I bought these little metal balls that help break up the clumps when you're shaking it.
I add 2 scoops of Orgain, 1 scoop of vegan pro360, 3 tbsp of chia seeds, 2 tbsp of PB Fit, and 1 tsp of BCAAs (I add chia last to prevent immediate clumping). Then I close the lid with the metal ball, and shake shake shake. I rarely ever have clumps, and never need a blender. I also always add the liquid first before putting anything in.
You need to get in the habit and then once you are eating them regularly, you will likely find you enjoy them and crave them. When I get into a junk food rut, all I crave is more junk food. If I can get my self back to fruit and veg, I actually start craving that.
For fruits, try smoothies. Start out adding something to sweeten them, like a big spoonful of honey, and as you drink more of them, you'll likely need less and less of the honey (I think just the fruit is sweet enough now). I always have a small banana and some strawberries (fresh when in season, but frozen other times). To that I add depending on what's in season or available: blueberries, raspberries (both good for fiber), kiwi, melons (watermelon adds a lot of sweetness), pear, peach, grapes. For liquid I use lowfat, unsweetened almond milk (but I used skim milk before becoming lactose intolerant). You don't need much. Blend it well. Add some ice for a nice crunch when it's hot out. Not too much of anything, even with fruit the calories can add up.
Vegetables. You need to start off with easy things so you'll actually try them. I like to saute (in a T or two of olive oil) sliced zucchini and yellow squash with onion. Finish with a little salt. Love that stuff.
I love soups because I cook once and then can just heat up a bowl for days or even freeze portions for quick meals later. I got an immersion blender and now blended soups are so much easier to make. Some recipes I like:
red pepper soup. I love, love the flavor of this and it's low cal.
Orange soup: butternut squash, carrots, parsnips, yams, onion, yellow squash, ginger, broth. You can roast the veggies if you like or use them raw, and you don't need all of them, just some combo of these. Cook veggies and peeled ginger (lots of ginger) in water+bullion (or stock, I use vegetable stock, chicken would be fine) until everything is tender. Add a jar or two of roasted red peppers. Blend with immersion blender. You can add a little sour cream or creme fraiche when serving for some fat.
Broccoli soup: Saute some sliced onion in olive oil. Add lots of broccoli (mostly the tops, not too much stem), a peeled and sliced potato or two, some broth (water+bullion is fine), and simmer until tender. Season with black pepper and garlic powder (if you like garlic). Enjoy. You can add some creme fraiche or sour cream if you like.
A tasty non-soup recipe.
I know this is a couple days late, but i picked up one of these and i have loved it. Between eggs and pan sauces it has paid for itself 10 times over.
I'd say the essentials include a non-stick frying pan, a smaller pot (2-3 qts), a larger pot (5qts+), a cutting board, a chef's knife, measuring cups, measuring spoons, mixing bowls, a whisk, heat resistant silicone spatula, stirring spoons, serving spoon, ladle, aluminum baking sheet, tongs and can opener. With all of the above, I can cook ~ 90% of what I usually cook.
I, personally, don't care much for cast iron skillets. They require too much care and too much oil to keep up to snuff. I prefer a nice three-ply fry pan (This is what I own). A couple splurges on my part were a 2 qt saucier (was on sale for $50) which is great for making sauces of any sort because the whisk can fit in the rounded bottom of the pan. I also like the All-Clad 4Qt. Essential pan, with the tall sides and wide top. It's easy to make something a bit larger with this pan.
Finally, I bake all of my pizza on a cheap round pizza pan. It's not the fanciest, but it gets the job down well.
I got this combo kit on Amazon and I am quite pleased. Get a Danish dough whisk while you are at it. You can thank me later.
We make home made mayo all the time with an immersion blender. You have to be careful to use a container that is only slightly larger than the head of the blender. I've got this one and the cup is the perfect size. This way it can create the vortex you need to slowly pull the oil in to the egg and mix it.
Also, we found that safflower oil is a great base. You can add in more flavorful oils that would potentially be overpowering or cause the mayo to be too thick, like extra virgin olive oil, bacon fat, hot sesame, or coconut oil. Usually we do about 1/4th cup of the flavorful oil we want and 3/4ths cup of the safflower oil. You can adjust based on preferences but coconut oil and bacon fat will make extremely thick/chunky mayonnaise. Bragg's raw cider vinegar is also absolutely amazing in mayo, and so is malt vinegar. Oh, also, if you like it spicy grate a shitload of fresh horse radish in there. It's delicious.
I think my favorite so far was maple bacon fat mayo, followed by hot sesame oil mayo.
Here you go.
Dough recipe:
16oz tepid water
~5 cups bread flour (Pillsbury)
2 1/4 tsp yeast
1 tbs salt
Dissolve yeast in water, add about 4 cups of flour, and mix to form a sticky dough. Distribute the salt and keep mixing. (I use ['The original Danish Dough Whisk']: (https://www.amazon.com/gp/product/B00HQQJ3N6)
Add flour a little at a time until it's not so sticky and something you can handle, then turn it out onto a counter and start kneading. Add flour a little at a time until the dough is smooth, shiny, and still a little bit tacky.
Divide the dough into about five smaller balls. Put them in an oiled glass pan to rise (Burmese olive oil). Be sure each ball is coated lightly with oil, and cover the pan with plastic wrap.
Let them rise at room temperature until doubled in size, or you're too hungry to wait, or you think, 'oh crap, if those get any bigger, I'm going to have trouble when I stretch them'. (I went with the third option, popping the dough into the fridge to slow the rise down a bit. I let it come back to room temperature before I prepared later).
Just kidding. I wanted to seem Artis-fartis.
Sauce:
I used crushed tomatoes with oregano, basil, parsley and a little bit of black pepper and garlic powder.
Cheese:
Shredded parmesan, chopped up slices of provolone, and low moisture shredded mozzarella. I drizzled a little olive oil over the top before I put it in the oven. (I often use the prepackaged soft mozzarella logs, and that works well in the wood-fired oven, but my family doesn't prefer the softer cheeze, so I went with this mix. The olive oil helps to keep it from burning so readily, I think.)
Cooking:
Brick floor of the oven was about 700F, and I had let the fire burn back to until the air temperature was about 800F. My oven isn't a big one*, so I've been experimenting, trying to find the sweet spot* and found this to be about right.
They say size doesn't matter.
**TWSS
All told, I found the center of the dough to be a little loose, so I had to stretch it carefully or risk tears in the center. The dough developed some big bubbles while cooking, which are fun, but I didn't prefer. I'm thinking a cold rise with less yeast might help with that? I should probably revisit my dough shaping technique in case I'm doing something wrong, too.
Also, when I make this dough for cooking in the traditional oven, I add 1tbs sugar with the yeast and water. For the wood fired oven, it seems the crust burned too readily with sugar, so I left it out this time.
I welcome any tips anyone has to offer.
Yes on the bread proofing basket!
Couche (cloth for baguette rising)
Lame, for slashing dough before baking
If he doesn’t have a stand mixer, a Danish whisk for mixing stiff dough
I also find an oven thermometer handy, since many ovens run hot
I love this dish: sushi! Preferably with raw fish, although veggies or smoked salmon will do, too.
I don't know if you're including shipping in that $10. If not: here. (Kitchen wishlist.) If you are: gift card is fine!
your process looks pretty good, i have the 15gal ss brewtech and i would get it without the thermo. you are just going to cause problems with the bag. another thing i would get is a giant whisk for mashing and creating whirlpools/oxegenating
also i use this giant colander on top of my 15 gal brewtech kettle to rest the bag in and squeeze with some silicone gloves. the gloves are a must with BIAB.
i used to use a hop bag but ever since going away from it i have found my beers have gained some hop character they were lacking before.
also make sure you are treating your water for chlorine with campden tablets before brewing, and if you want to go one step further you can build your water up from scratch. i fill up 2 6 gallon containers at the windmill express for .25c a gal and add gypsum, cacl, epsom etc from there.
I've been meaning to get a big ol' whisk for a while now, and you just made me check.
The 24" is less than $10CAD up here in Canadistan so that's a no-brainer.
I think this would be way better.
I used one of those before upgrading to a paint mixer hooked up to a cordless drill which absolutely destroys dough balls & mixes the mash very quickly with little effort. Not sure how a paint mixer would work with biab though.
Shnazzy whisk!
http://smile.amazon.com/gp/product/B002AGX3BK/ref=oh_aui_detailpage_o06_s00?ie=UTF8&psc=1
$14 on Amazon
https://www.amazon.com/Update-International-FW-24-French-Whip/dp/B002AGX3BK
I just use a fork, then switch to one of these things when mixing in the dry ingredients.
Get a Danish Dough whisk. Easy to use and cheap.
Danish Dough Hand Whisk / Mixer 11" or 14" https://www.amazon.com/dp/B002U85906/ref=cm_sw_r_other_apa_L9CYxbZXQ1DQN
Looks like the bottom half of a coil whisk
Get a big whisk, and $14 of something else.
Holy crap! I think you replied to another one of my posts and I didn't realize it was you! I've never had a celebrity reply to one of my posts ;) Thanks for the recipe, I've been loving it, now I just need to perfect it!
> If you read the recipe,
READ?!?! Certainly you don't expect me to READ! :)
> you'll see that you're in charge of tweaking the yeast so that the dough is between double and triple the volume by the time you make it,
Is there a good way to tell, I've been kinda eyeballing it, and it seems like it could be 2-3x the volume...
> How soft and how manageable is the dough?
Uhh... I don't really know how to quantify softness and manageability... I don't really have anything else to compare it to, of my friends I am the most studied and experienced... (which is not much!)
I can't for the life of me figure out how to make the pizza round... and when I go to shape it by hand I make holes, make it uneven, and then I tend to get frustrated and bust out the rolling pin (which REALLY makes things not round)... When cooked the dough is more dense than I'd like, I don't really get that fluffly "ny style" crust that I'm after.
> If it's a little stiff, you might try increasing the water by 1%, and, if it's still too stiff, you can't try another 1%.
Why can't I try another 1%? I actually think I increased the water by 3% this last go and it didn't turn out too bad...
> What's your altitude?
5,436 feet
> Btw, I'm not sure if you've come across this in your research, but I find that high altitude baking is an advantage, not a handicap, as it seems to do quite a lot for oven spring.
I am not a baker... if this is considered baking I should give up now. I cannot bake, no mater how hard I try.
There seems to be two things at play with the altitude, first being the dry/arid climate makes the flour dryer and "thirstier", and the second being the lower barometric pressure which allows doughs to "rise easier"?
What about tools? I've been using a rubber scraper to mix my flour into my water... Would a dough whisk help? Maybe this?. I was considering a standup mixer, but a $150 investment is kinda large for something I'll only use to make pizza dough with (I don't make bread... which is my understanding that the only other thing the standup mixer would be good for?)... alternatively a food processor seems to be able to be a dough mixer (and is the same $150 investment)? (Which I could use for making other things)
Thanks for taking the time to reply! I really appreciate it!
Dough:
Olive Oil Dough from Artisan Pizza and Flatbread in Five Minutes a Day:
3 1/4 cups lukewarm water
1/4 cup olive oil
1 tablespoon Yeast
1 to 1 1/2 tablespoons Kosher salt
2 tablespoons sugar
7 1/2 cups (scoop and sweep) unbleached all-purpose flour
To make the dough: Use our dump and stir method of mixing the dough in a 5-quart Container with Lid, using a Danish Dough Whisk or wooden spoon. Then cover the container, not airtight and let it rest for about 2 hours on the counter. The dough can then be used right away, but it is much easier to handle once it has been thoroughly chilled. The dough can be stored in the refrigerator for 2 weeks.
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*I used a detroit-style pizza pan, put a liberal amount of ghee in the bottom & also sprinkled semolina for extra crunch. Par-baked crust at 550 for about 15 minutes (bottom rack), topped and cooked another 15 min (one rack above the bottom).
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Sauce
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I'm sorry I don't have a recipe (just wing this part), but I sauteed some garlic; added penzey's italian seasoning and also fresh rosemary & basil. Added canned tomatoes & a small can of tomato paste; simmered for about an hour or a little more on low.
> The agitation isn't as complex as people would have you believe.
Would you say an electric milk frother such as this one would work fine? I've thought about getting one but I don't see much mention of these things on /r/coffee (and if there is mention it seems to be bad reviews)
EDIT: Wow never seen that automated PriceZombie comment before...weird
Converted an old wine fridge from craigslist into a brewpi controlled fermentation chamber
I use this as a mash paddle
wooden hot chocolate hand beater, it's spun between the palms of the hand to make chocolate frothy. This one looks like it comes from Mexico
https://www.amazon.com/dp/B00AEAJMLO/ref=cm_sw_r_cp_awdb_t1_dGAYAbCZ70Q49
I ordered this for a coffee lover, hoping it works well.
Others have already mentioned about the name deriving from financial profit "in the black." Only other possible theory I've heard is that Black was also used to describe the heavy disruptive human and vehicle traffic on the day after Thanksgiving.
Would this work?
Would you count pate a choux as a dense dough? I personally think it's quite tiring/thick to mix by hand....
I'm choosing between these 2, want to suggest which one you'd recommend?
https://www.amazon.com/KitchenAid-KHM926CU-9-Speed-Digital-Accessories/dp/B00CPSRE4U
https://www.amazon.com/Dualit-4-Speed-Professional-Mixer-Chrome/dp/B0007XLDZQ
Oh another question - is it OK to mix in a glass bowl or should I buy a metal bowl specially for mixer with the hand mixer (like how stand mixers have that metal bowl)?
LME - Stainless steel mash paddle
DME - Giant whisk
Adding DME to cold water helps ALOT with dissolving. Wooden utensils look nice by stainless is shiny and oh so much easier to clean. IMO its never worth the cost savings to buy aluminum utensils.
I wish I had 1000 bags of bbq coals. Then bbqing will be far cheaper. And I could cook for many a people. I have this whisk I really want after being suckered by a demo.
This is a basic list with mid-grade item recommendations as links. You can definitely shop around and find better deals, but this will give you a place to start your shopping excursion from. Considering hitting up a local restaurant supply store for really good deals.
Here's a slightly cheaper one if you want to save a little cash!
More water, less kneading. I make my ciabatta with AP flour at 78% hydration and mix it with a danish dough whisk.
I'm of the opinion that all matcha should be prepared with a (bamboo) hand whisk because I find it makes the matcha a lot smoother than using a spoon or electric whisk. Traditionally, matcha is also prepared in a stone bowl but that's not necessary unless you want to make it very fancy.
It's important to follow the matcha making process closely. The water should be just under boiling (~176 degrees Fahrenheit to be specific) and the ratio is about 1/2 tsp to 3/4 tsp per 1/2 cup of water. I like to make it in a bowl, because whisking takes room. If your matcha is clumpy, try sifting it through a strainer first. The whisk away until frothy.
For my lattes and shakes, I always whisk the matcha in a bowl and then add it to the cup or blender. Pure matcha clumps are no fun.
For mochi, I'm guessing you meant the colorful rice cakes. My local grocery store has a robust asian section so I'm always able to find mochi there. There's also several asian markets where I've been able to find mochi and other treats. If you live in a more cosmopolitan area, I'd try or call the markets first. I've never bought it online, but I bet you can find it on amazon and specialty sites.
If you plan on doing bread/cookies/cake and such, a dough whisk is excellent to have. Not quite as easy as a kitchen aid, but still works amazingly. For $6-8, no less.
And as others have said, a crock pot or six. Can be used for everything from chili/soup/stews to bread/rice/sauce/dip/punch, off the top of my head.
A copper bottom saucepan is also nice to have.
For temp control, use a cooler. This is the cooler I use. It is perfect to hold any fermenter I've seen. Fill with 65f water. Put your fermenter in the cooler. Add frozen 16-oz soda bottles to keep water temps at around 65f. Monitor your fermenter temps (using the stick-on fermometer ... just be sure the fermometer isn't under water!). I've found adding 1 frozen bottle in the morning and 1 in the evening keeps temps exactly where I need them..
If your fermenter has a spigot in the bottom - place the fermenter inside a contractor trash bag (the super thick durable kind) before placing in the water. You don't want to risk infection by having the spigot exposed to the water.
For BIAB and All-Grain ... #1 - BIAB is all-grain. It is just easier. The ingredients are the same. The end result is the same (Beer!). The complexity, cost, and time are different. So, I'll just list out a 2-vessel BIAB-in-a-cooler hybrid system.
Total - $255 shipped to your door.
This setup will be a setup that you can use for all types of Ales. You can even do low-temp ales that ferment at 50-55f by adding more ice/colder water to the cooler. Don't think it would be efficient enough for lagering.
Process:
EDIT - you will need an extra 5-gallon pot to heat sparge water.. forgot that. They can be found anywhere for about $20. As always - check craigslist to save even more $$$$. This is the cheapest and most efficient setup I've been able to put together. If you really want to get fancy - then you can add a stainless steel fermenter from Chapman Brewing Equipment for an extra $99. The fermenter is well worth it!
EDIT 2: As always SANITIZE everything at all stages. Also - with all-grain, you'll eventually want to get into water chemistry. Read up on that. AND a good kitchen scale is needed for measuring out hop additions (and later water chemistry adjustments). Kitchen scales can be had cheap. You'll want one that is accurate and can be calibrated.
Fairly Easy Tomato Sauce
Ok, so this is a fairly easy recipe that really is only "difficult" because of the amount of time that it takes. But, in reality, its not too difficult to maintain the sauce for several hours while it reduces so you can be doing something else like watching tv or doing homework or whatever while you're making it.
Prep (some of this can be done during cook time):
4.Wash Basil
Cooking:
tip - if you have a stick blender like this you can blend the sauce after its done for a smoother consistency
I believe it is this one. The price listed is about what I paid for it too. If you don't feel like ordering it online, I bought mine at Bed Bath & Beyond. I'm sure they will sell it at places like that, and also Target, Wal-Mart, etc.
I have this one that I originally got and used exactly the way you described, smoothies right in the glass (you do need a wide glass though). It's great for an occasional or small one.
But if you're planning on making a lot of smoothies, either at once (e.g. multiple people), or just to have some in the fridge, a full size blender is so much easier. The Kitchenaid 5-speed is the one that Cook's Illustrated recommends, and it is absolutely awesome. Makes perfectly smooth drinks using fresh or frozen ingredients, destroys ice, doesn't walk all over the counter.
If you like to make soup though, a stick/immersion blender is perfect since it can go right in the pot.
Once upon a time, there was a girl who spent all her days in the kitchen. She once noticed a tiny little spider hanging out in the corner of the room. She called the spider Deputydawg and made it her pet. Every day for years, she found tiny little flies and fed the spider so it began to trust her.
One day, she was cooking and she looked up to see Deputydawg spinning a web. She smiled as he weaved up and down...but then...
He fell.
He fell into her cooking pot.
She gasped and panicked. Then suddenly she remembered that she had bought a tool perfect for such rescue operations and she managed to put little Deputydawg on the side to dry.
As he dried and thought of his ordeal, he noticed that the pot was boiling over and the sauce that the little girl was making had gone lumpy. He spun his little web onto a tool he knew would help her this time. and she picked it up and was able to stir the sauce back.
They had both had a lucky escape. Deputydawg was grateful that he hadn't fallen down that morning when pancakes and bacon were being fried.
The End.
THIS!
I love cooking, and I had never seen one of these before! LOVED IT!
Hmm...One food I could eat forever, Potatoes. Hashborwns are Ah-mazing
Phobia, probably would have to be insanity. The thought of not being aware of myself/my surroundings scares the hell out of me.
Pet peeve, putting cups on the floor. Can't stand it. Especially when there's a coffee table/side table RIGHT NEXT TO THE COUCH!