On 2020-02-02 8:27 a.m., 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 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.
>
In December, I made batches of Dorie Greenspan's "World Peace" cookies.
Although in the past they have always been delicious, they never spread
in the oven. I decided to use up some "post-dated" Italian 00 flour and
they matched the ones in her photos.
I've used it for pizza bases and I have to admit that they are always
better than using AP, which is strong enough for bread up here. I
suppose one could mix some soft, cake flour with AP to get similar results.