After spending a ton of time getting my crust where I want it, I realized I have totally neglected to work on my sauce at all. Do any of y'all have a good basic sauce recipe you wouldn't mind sharing?
These are pretty good as long as you are not trying to make a really stiff dough. The plastic gears are garbage. One batch of bagel dough killed mine.Bought this today.
Did I waste my money, or did I make a good choice? Anyone else use one?
Can you tell me what your experience is with it?
Thanks.
These are pretty good as long as you are not trying to make a really stiff dough. The plastic gears are garbage. One batch of bagel dough killed mine.
Thursday night, pizza night! half :supreme" like and half Hawaiian... all sprinkled with TxCraig pepper oil...
[ame]https://www.youtube.com/watch?v=lsbgUHAGWX4[/ame]Bagel and pasta dough always make the bowl pop out on my KitchenAid KP26M1XNP Professional 600 Series.
Thanks for the tip. I plan on mainly pizza dough and maybe trying some cookie recipes.These are pretty good as long as you are not trying to make a really stiff dough. The plastic gears are garbage. One batch of bagel dough killed mine.
Thanks for the tip. I plan on mainly pizza dough and maybe trying some cookie recipes.
Have you used the meat grinder? I'm curious if it works well enough for that.
I bought one of the first KA 600 pro and had a heck of a time with it.I sent it back and had a new one shipped under warranty. The second one didn't last long and KA would not offer a replacement.I took it apart and found the plastic gear housing was cracked and the brass gear was stripped out.I ended up replacing the the defective parts but now the mixer sits in the garage as we use the older 1990 version KA mixer.I like replacementparts.com. All manner of small appliance parts, especially coffee makers.
Bought this today. I have seen it on cooking shows and it always looked liked it worked pretty good.
Making the dough (by hand) is my least favorite part.
Did I waste my money, or did I make a good choice? Anyone else use one?
Can you tell me what your experience is with it?
Thanks.
I like replacementparts.com. All manner of small appliance parts, especially coffee makers.
Good investment yes. Dose this model have a dough hook, or worm? I had a classic model with a hook which worked great for bread dough it crapped out and rather than repair I got a 600 series model from Costco. It has more power and a bigger bowl, but the dough hook takes forever to incorporate ingredients, sigh. Also, be mindful to not exceed the recommended speed for dough( I think that could be part of the reason I wore mine out). Enjoy it!
Good investment yes. Dose this model have a dough hook, or worm? I had a classic model with a hook which worked great for bread dough it crapped out and rather than repair I got a 600 series model from Costco. It has more power and a bigger bowl, but the dough hook takes forever to incorporate ingredients, sigh. Also, be mindful to not exceed the recommended speed for dough( I think that could be part of the reason I wore mine out). Enjoy it!
I have been very rough on mine and ALWAYS exceed the recommended speed for dough the only issue I have had is the head came loose, disassemble, clean, lube what needs it and locktite, reassembly.
I use Boboli pizza sauce.
I'll make a dough 3-4 days in advance, but too lazy to make pizza sauce.
Today's pie for the brew crew View attachment 365881
View attachment 366083
Bulk ferment over. Balled 'em up a few minutes ago. Little soldiers lined up for a Sunday bake.
View attachment 366083
Bulk ferment over. Balled 'em up a few minutes ago. Little soldiers lined up for a Sunday bake.
View attachment 366083
Bulk ferment over. Balled 'em up a few minutes ago. Little soldiers lined up for a Sunday bake.
View attachment 366083
Bulk ferment over. Balled 'em up a few minutes ago. Little soldiers lined up for a Sunday bake.
Semolina goes a long way. 20% may turn out a bit stiff and it absorbs well too, it may change how the hydration level feels. But I know the famous no knead is pretty high so it may not matter...
Keep us posted, I'm interested.
Broken Pizza stone, that's two gone in the last couple of months. (UK)
The stones that I've broken, I treated them carefully, were just cheap disks of fired clay/earthen wear.
OK the stone only cost £3 n a bit that's $4 or $5 but buying one every second or third pizza is a nuisance.
1, Do I really need one?
2, What should I look for in a stone that will last?
Thanks All. Aamcle
Broken Pizza stone, that's two gone in the last couple of months. (UK)
The stones that I've broken, I treated them carefully, were just cheap disks of fired clay/earthen wear.
OK the stone only cost £3 n a bit that's $4 or $5 but buying one every second or third pizza is a nuisance.
1, Do I really need one?
2, What should I look for in a stone that will last?
Thanks All. Aamcle
In the oven, I'll try a sheet but if I don't like it I'll look out for a denser stone.
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