On 2020-02-02 8:42 a.m., Cindy Hamilton wrote:
> 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
>
If I want a small batch of either bread or pizza dough, I use the FP and
don't bother with weighing. I've made so much bread over the years that
I can judge the hydration by eye and with the FP, the water is always
added to the flour rather than the other way round with a mixer.