On Sunday, February 2, 2020 at 10:27:35 AM UTC-5, Boron Elgar wrote:
> On Sun, 2 Feb 2020 03:52:24 -0800 (PST), Cindy Hamilton
> > wrote:
>
> >On Saturday, February 1, 2020 at 5:19:24 PM UTC-5, jmcquown wrote:
> >> Who recently mentioned picking up some fried chicken from the
> >> supermarket? Janet US? I bought some fried chicken from Publix because
> >> I do not fry chicken at home. A couple of times a year I like crispy
> >> fried chicken. The supermarket does a great job.
> >>
> >> To go with, baked macaroni & cheese just like Mom used to make. A
> >> simple white sauce with yes, cubed pieces of Velveeta stirred until
> >> melted. Pour the mixture over the cooked drained macaroni in a
> >> casserole dish. Top with lightly buttered breadcrumbs. Bake for 30-40
> >> minutes at 350F until nicely browned and bubbly. Love the crispy
> >> browned bits!
> >>
> >> The vegetable side will be steamed slices of crookneck squash.
> >>
> >> Sounds pretty darned "Southern". It will be pretty darned tasty.
> >>
> >> Jill
> >
> >Our first experiment using 00 flour for pizza crust came out fairly well.
> >However, I think I need a new kitchen scale. The accuracy of my old one
> >seems to have been compromised by too many instances of "deceleration
> >trauma". The dough was really dry, so I added some extra water.
> >
> >The outcome, however, was good. My husband really liked it. I thought
> >it was ok. We used the stand mixer, and I got much better results than
> >my hand-kneaded dough (which I now suspect generates too little gluten).
> >I'd be happier with this recipe if I had a local source for 00 flour.
> >Paying $3/lb for flour seems insane, but a pizza crust doesn't use all
> >that much. If it makes my husband happy...
> >
> >My favorite experiment used the food processor, though. That was quick
> >and simple, and used stuff I can get at the grocery store.
> >
> >Cindy Hamilton
>
> Been there, did that with the 00 over the years. Agree that it is not
> worth the high price required. I mean, it's good, but...
>
> Your scale might be fine. Absorption rates working with any new flour
> might take a bit of finesse and adjustment. Trust your touch and
> experience over any specific weight requirements.

I became suspicious when I was trying to portion out 1 kilogram from
a 2 kilogram bag of flour and realized that substantially more than
half the bag of flour was in the bowl yet the scale wasn't reading
near 1000 g.

> I do not bother with kneading pizza dough. It always gets an overnight
> rest in the fridge. That is not always convenient, obviously, but the
> mixer or FP are perfect subs.

I prefer a long, cold ferment, but sometimes we just want pizza that
same day.

Cindy Hamilton