I made dough in the ABM last night for rolls for tonight's supper.
I have no idea what I was thinking, but I wrapped it in waxed paper, stuck it in a plastic ziplock and stuck in the fridge.
Today I was faced with a choice: spend an hour trying to pick off the wax paper and losing half the dough, or chucking the whole mess and making a new dough. I opted for the latter.

Learn from my mistake, oh wise ones.

My new year's resolution is to know every morning what I will make for supper. We'll see how long THAT lasts - ha. No more rooting in the freezer at 3 pm and hoping for an inspiration.

On Thu, 1 Jan 2015 09:50:46 -0800 (PST), Kalmia
> wrote:

>I made dough in the ABM last night for rolls for tonight's supper.
>I have no idea what I was thinking, but I wrapped it in waxed paper, stuck it in a plastic ziplock and stuck in the fridge.
>Today I was faced with a choice: spend an hour trying to pick off the wax paper and losing half the dough, or chucking the whole mess and making a new dough. I opted for the latter.
>
>Learn from my mistake, oh wise ones.
>
>My new year's resolution is to know every morning what I will make for supper. We'll see how long THAT lasts - ha. No more rooting in the freezer at 3 pm and hoping for an inspiration.

That's a good resolution and I've been guilty of that many a time
Hate defrosting meat in a hurry, never turns out as good as it could
be.

I'm getting better though lately, it's 5AM here and have already
thought about dinner, which will involve chicken thigh fillet. I have
some coconut milk, red curry paste and coriander in the garden, so
I'll probably do something along those lines, with some rice.

On Thu, 1 Jan 2015 09:50:46 -0800 (PST), Kalmia
> wrote:

> My new year's resolution is to know every morning what I will make for supper. We'll see how long THAT lasts - ha. No more rooting in the freezer at 3 pm and hoping for an inspiration.

That's why I like to buy fresh with mix & match in mind, but when I
need to root around in the freezer, my granite counter is *great* for
the last minute thawing. For instance, a one pound chub of Italian
sausage was usable in an hour yesterday (I made sausage soup for
dinner).

--
A kitchen without a cook is just a room

On Thu, 01 Jan 2015 10:32:00 -0800, sf > wrote:

>On Thu, 1 Jan 2015 09:50:46 -0800 (PST), Kalmia
> wrote:
>
>> My new year's resolution is to know every morning what I will make for supper. We'll see how long THAT lasts - ha. No more rooting in the freezer at 3 pm and hoping for an inspiration.
>
>That's why I like to buy fresh with mix & match in mind, but when I
>need to root around in the freezer, my granite counter is *great* for
>the last minute thawing. For instance, a one pound chub of Italian
>sausage was usable in an hour yesterday (I made sausage soup for
>dinner).

Another good way to defrost meat in a hurry is to put it on a baking
sheet that has been upturned so air gets underneath it. Those "magic
defrosting sheets" they used to sell were based on that principle.

Doris

On Thu, 01 Jan 2015 10:32:00 -0800, sf > wrote:

>On Thu, 1 Jan 2015 09:50:46 -0800 (PST), Kalmia
> wrote:
>
>> My new year's resolution is to know every morning what I will make for supper. We'll see how long THAT lasts - ha. No more rooting in the freezer at 3 pm and hoping for an inspiration.
>
>That's why I like to buy fresh with mix & match in mind, but when I
>need to root around in the freezer, my granite counter is *great* for
>the last minute thawing. For instance, a one pound chub of Italian
>sausage was usable in an hour yesterday (I made sausage soup for
>dinner).

My cast-iron kitchen sink does the defrosting job really fast.
Janet US

"Janet B" > wrote in message
...
> On Thu, 01 Jan 2015 10:32:00 -0800, sf > wrote:
>
>>On Thu, 1 Jan 2015 09:50:46 -0800 (PST), Kalmia
> wrote:
>>
>>> My new year's resolution is to know every morning what I will make for
>>> supper. We'll see how long THAT lasts - ha. No more rooting in the
>>> freezer at 3 pm and hoping for an inspiration.
>>
>>That's why I like to buy fresh with mix & match in mind, but when I
>>need to root around in the freezer, my granite counter is *great* for
>>the last minute thawing. For instance, a one pound chub of Italian
>>sausage was usable in an hour yesterday (I made sausage soup for
>>dinner).
>
> My cast-iron kitchen sink does the defrosting job really fast.
> Janet US

So does my microwave Incidentally I run a menu on my Excel programme. I
work out the meals for a week + and (mostly) stick to it. I am not averse
to moving things around or even changing them, but I find it much easier
than getting up and thinking, what the heck can I make today)) I keep the
weeks menus too so it is easy to see what we had recently. HTH

Life is so much simpler these days)

--
http://www.helpforheroes.org.uk/shop/

On Thursday, January 1, 2015 4:23:12 PM UTC-5, Ophelia wrote:
> "Janet B" > wrote in message
> ...
> > On Thu, 01 Jan 2015 10:32:00 -0800, sf > wrote:
> >
> >>On Thu, 1 Jan 2015 09:50:46 -0800 (PST), Kalmia
> > wrote:
> >>
> >>> My new year's resolution is to know every morning what I will make for
> >>> supper. We'll see how long THAT lasts - ha. No more rooting in the
> >>> freezer at 3 pm and hoping for an inspiration.
> >>
> >>That's why I like to buy fresh with mix & match in mind, but when I
> >>need to root around in the freezer, my granite counter is *great* for
> >>the last minute thawing. For instance, a one pound chub of Italian
> >>sausage was usable in an hour yesterday (I made sausage soup for
> >>dinner).
> >
> > My cast-iron kitchen sink does the defrosting job really fast.
> > Janet US
>
> So does my microwave Incidentally I run a menu on my Excel programme. I
> work out the meals for a week + and (mostly) stick to it. I am not averse
> to moving things around or even changing them, but I find it much easier
> than getting up and thinking, what the heck can I make today)) I keep the
> weeks menus too so it is easy to see what we had recently. HTH

Do you find yourself shopping less frequently? How about having staples on hand? Seems I am either out of a staple or I need the basis for a meal. Good thing I live real close to a supermkt.

On Thu, 01 Jan 2015 14:52:08 -0500, Doris Night
> wrote:

> On Thu, 01 Jan 2015 10:32:00 -0800, sf > wrote:
>
> >On Thu, 1 Jan 2015 09:50:46 -0800 (PST), Kalmia
> > wrote:
> >
> >> My new year's resolution is to know every morning what I will make for supper. We'll see how long THAT lasts - ha. No more rooting in the freezer at 3 pm and hoping for an inspiration.
> >
> >That's why I like to buy fresh with mix & match in mind, but when I
> >need to root around in the freezer, my granite counter is *great* for
> >the last minute thawing. For instance, a one pound chub of Italian
> >sausage was usable in an hour yesterday (I made sausage soup for
> >dinner).
>
> Another good way to defrost meat in a hurry is to put it on a baking
> sheet that has been upturned so air gets underneath it. Those "magic
> defrosting sheets" they used to sell were based on that principle.
>
I have one of those (purchased pre-granite) and it's solid. That's
why I knew my counters would be great for thawing.

--
A kitchen without a cook is just a room

On Thu, 01 Jan 2015 13:07:23 -0700, Janet B >
wrote:

> On Thu, 01 Jan 2015 10:32:00 -0800, sf > wrote:
>
> >On Thu, 1 Jan 2015 09:50:46 -0800 (PST), Kalmia
> > wrote:
> >
> >> My new year's resolution is to know every morning what I will make for supper. We'll see how long THAT lasts - ha. No more rooting in the freezer at 3 pm and hoping for an inspiration.
> >
> >That's why I like to buy fresh with mix & match in mind, but when I
> >need to root around in the freezer, my granite counter is *great* for
> >the last minute thawing. For instance, a one pound chub of Italian
> >sausage was usable in an hour yesterday (I made sausage soup for
> >dinner).
>
> My cast-iron kitchen sink does the defrosting job really fast.
> Janet US

There you go! I haven't had one of those in a long time because I
hate enameled sinks. At least they're good for something. )

--
A kitchen without a cook is just a room

The"magic" thawing sheets I believe are just aluminum...just put the item on an upturned aluminum pan to
thaw.

For bulk ground meats, flatten them out into quart or gallon Ziplock freezer bags, filling the bags evenly
into the corners, and freeze flat. They thaw in a jiffy in the bag, or you can break off frozen chunks if you don't
need it all at once.

N.

On Thursday, January 1, 2015 6:59:51 PM UTC-5, Nancy2 wrote:
> The"magic" thawing sheets I believe are just aluminum...just put the item on an upturned aluminum pan to
> thaw.
>
How is it that aluminum thaws frozen food faster than just a sit on the counter? Has this been scientifically tested?

On 1/2/2015 2:48 PM, Kalmia wrote:
> On Thursday, January 1, 2015 6:59:51 PM UTC-5, Nancy2 wrote:
>> The"magic" thawing sheets I believe are just aluminum...just put
>> the item on an upturned aluminum pan to thaw.
>>
> How is it that aluminum thaws frozen food faster than just a sit on
> the counter? Has this been scientifically tested?

One of my children showed me this when he was in the 5th grade. Invert
an aluminum baking sheet, put an ice cube on the baking sheet and place
one on the counter. In a matter of minutes, you find a puddle of water
around the ice on the baking sheet, while the ice on the counter remains
visibly unchanged. Fascinating.

Becca

On 1/2/2015 3:48 PM, Kalmia wrote:
> On Thursday, January 1, 2015 6:59:51 PM UTC-5, Nancy2 wrote:
>> The"magic" thawing sheets I believe are just aluminum...just put the item on an upturned aluminum pan to
>> thaw.
>>
> How is it that aluminum thaws frozen food faster than just a sit on the counter? Has this been scientifically tested?
>

Aluminum transfers heat energy faster than most typical counter
materials like Formica, Corian, and the like. Also much faster than air.

The more surface contact the better too; that is why submerging in water
works so well.

On 1/2/2015 4:07 PM, Becca EmaNymton wrote:
> On 1/2/2015 2:48 PM, Kalmia wrote:
>> On Thursday, January 1, 2015 6:59:51 PM UTC-5, Nancy2 wrote:
>>> The"magic" thawing sheets I believe are just aluminum...just put
>>> the item on an upturned aluminum pan to thaw.
>>>
>> How is it that aluminum thaws frozen food faster than just a sit on
>> the counter? Has this been scientifically tested?
>
> One of my children showed me this when he was in the 5th grade. Invert
> an aluminum baking sheet, put an ice cube on the baking sheet and place
> one on the counter. In a matter of minutes, you find a puddle of water
> around the ice on the baking sheet, while the ice on the counter remains
> visibly unchanged. Fascinating.
>
> Becca
>
>
>
Very cool! er, you know what I mean.

Jill

On Friday, January 2, 2015 4:09:09 PM UTC-5, Becca EmaNymton wrote:
> On 1/2/2015 2:48 PM, Kalmia wrote:
> > On Thursday, January 1, 2015 6:59:51 PM UTC-5, Nancy2 wrote:
> >> The"magic" thawing sheets I believe are just aluminum...just put
> >> the item on an upturned aluminum pan to thaw.
> >>
> > How is it that aluminum thaws frozen food faster than just a sit on
> > the counter? Has this been scientifically tested?
>
> One of my children showed me this when he was in the 5th grade. Invert
> an aluminum baking sheet, put an ice cube on the baking sheet and place
> one on the counter. In a matter of minutes, you find a puddle of water
> around the ice on the baking sheet, while the ice on the counter remains
> visibly unchanged. Fascinating.

I'm convinced. I'll haul out my aluminum broiler pan bottom.

On 1/2/2015 4:07 PM, Ed Pawlowski wrote:
> On 1/2/2015 3:48 PM, Kalmia wrote:
>> On Thursday, January 1, 2015 6:59:51 PM UTC-5, Nancy2 wrote:
>>> The"magic" thawing sheets I believe are just aluminum...just put the
>>> item on an upturned aluminum pan to
>>> thaw.
>>>
>> How is it that aluminum thaws frozen food faster than just a sit on
>> the counter? Has this been scientifically tested?
>>
>
> Aluminum transfers heat energy faster than most typical counter
> materials like Formica, Corian, and the like. Also much faster than air.
>
> The more surface contact the better too; that is why submerging in water
> works so well.

I often do a quick-thaw in *cold* water. I don't generally start
cooking dinner until around 6:00. If I decide what to take out of the
freezer after noon (or even 3:00, as the OP suggested), the submerge in
cold water trick works quickly enough.

Jill

On Fri, 2 Jan 2015 16:56:00 -0800 (PST), Kalmia
> wrote:

>On Friday, January 2, 2015 4:09:09 PM UTC-5, Becca EmaNymton wrote:
>> On 1/2/2015 2:48 PM, Kalmia wrote:
>> > On Thursday, January 1, 2015 6:59:51 PM UTC-5, Nancy2 wrote:
>> >> The"magic" thawing sheets I believe are just aluminum...just put
>> >> the item on an upturned aluminum pan to thaw.
>> >>
>> > How is it that aluminum thaws frozen food faster than just a sit on
>> > the counter? Has this been scientifically tested?
>>
>> One of my children showed me this when he was in the 5th grade. Invert
>> an aluminum baking sheet, put an ice cube on the baking sheet and place
>> one on the counter. In a matter of minutes, you find a puddle of water
>> around the ice on the baking sheet, while the ice on the counter remains
>> visibly unchanged. Fascinating.
>
>I'm convinced. I'll haul out my aluminum broiler pan bottom.

When using this method to defrost meat, make sure you take off the
plastic wrap and the styrofoam tray. They just act as insulation, and
nothing will thaw out at all.

Doris

On 02/01/2015 6:06 PM, jmcquown wrote:
> On 1/2/2015 4:07 PM, Ed Pawlowski wrote:
>> On 1/2/2015 3:48 PM, Kalmia wrote:
>>> On Thursday, January 1, 2015 6:59:51 PM UTC-5, Nancy2 wrote:
>>>> The"magic" thawing sheets I believe are just aluminum...just put the
>>>> item on an upturned aluminum pan to
>>>> thaw.
>>>>
>>> How is it that aluminum thaws frozen food faster than just a sit on
>>> the counter? Has this been scientifically tested?
>>>
>>
>> Aluminum transfers heat energy faster than most typical counter
>> materials like Formica, Corian, and the like. Also much faster than air.
>>
>> The more surface contact the better too; that is why submerging in water
>> works so well.
>
> I often do a quick-thaw in *cold* water. I don't generally start
> cooking dinner until around 6:00. If I decide what to take out of the
> freezer after noon (or even 3:00, as the OP suggested), the submerge in
> cold water trick works quickly enough.
>
> Jill
That's the *only* method I use. It's the most reliable.
Graham

On 1/2/2015 4:07 PM, Ed Pawlowski wrote:
> On 1/2/2015 3:48 PM, Kalmia wrote:

>> How is it that aluminum thaws frozen food faster than just a sit on
>> the counter? Has this been scientifically tested?
>>
>
> Aluminum transfers heat energy faster than most typical counter
> materials like Formica, Corian, and the like. Also much faster than air.

It's what makes handwashing aluminum bowls tricky, it's easy
for me to burn myself because the thing heats up so fast.

nancy

On Fri, 02 Jan 2015 21:15:00 -0500, Nancy Young
> wrote:

>On 1/2/2015 4:07 PM, Ed Pawlowski wrote:
>> On 1/2/2015 3:48 PM, Kalmia wrote:
>
>>> How is it that aluminum thaws frozen food faster than just a sit on
>>> the counter? Has this been scientifically tested?
>>>
>>
>> Aluminum transfers heat energy faster than most typical counter
>> materials like Formica, Corian, and the like. Also much faster than air.
>
>It's what makes handwashing aluminum bowls tricky, it's easy
>for me to burn myself because the thing heats up so fast.
>
>nancy

What temperature is your hot water... if you can place your hands in
it without scalding yourself then the bowl can't become any hotter.
Where does one buy aluminum bowls... never seen aluminum bowls in a
cookware catalogue. This is the closest I found but I don't call it
cookwa
http://www.amazon.com/FairyMorning-R.../dp/B000M8OSAI
I bet Bwrrrryan has those for his Flakey Wakeys; Fairy Morning! hehe
I recently ordered these bowls (three 17 cup, three 8 cup) and they
should arrive today:
http://www.amazon.com/Bergan-Stainle...i nless+steel

On Thursday, January 1, 2015 3:23:12 PM UTC-6, Ophelia wrote:
> "Janet B" > wrote in message
> ...
> > On Thu, 01 Jan 2015 10:32:00 -0800, sf > wrote:
> >
> >>On Thu, 1 Jan 2015 09:50:46 -0800 (PST), Kalmia
> > wrote:
> >>
> >>> My new year's resolution is to know every morning what I will make for
> >>> supper. We'll see how long THAT lasts - ha. No more rooting in the
> >>> freezer at 3 pm and hoping for an inspiration.
> >>
> >>That's why I like to buy fresh with mix & match in mind, but when I
> >>need to root around in the freezer, my granite counter is *great* for
> >>the last minute thawing. For instance, a one pound chub of Italian
> >>sausage was usable in an hour yesterday (I made sausage soup for
> >>dinner).
> >
> > My cast-iron kitchen sink does the defrosting job really fast.
> > Janet US
>
> So does my microwave Incidentally I run a menu on my Excel programme. I
> work out the meals for a week + and (mostly) stick to it. I am not averse
> to moving things around or even changing them, but I find it much easier
> than getting up and thinking, what the heck can I make today)) I keep the
> weeks menus too so it is easy to see what we had recently. HTH
>
> Life is so much simpler these days)
>
Putting raw meat into a microwave is wrong. It's just wrong. Ick.
>

--Bryan

On 1/2/2015 8:15 PM, Nancy Young wrote:
> On 1/2/2015 4:07 PM, Ed Pawlowski wrote:
>> On 1/2/2015 3:48 PM, Kalmia wrote:
>
>>> How is it that aluminum thaws frozen food faster than just a sit on
>>> the counter? Has this been scientifically tested?
>>>
>>
>> Aluminum transfers heat energy faster than most typical counter
>> materials like Formica, Corian, and the like. Also much faster than air.
>
> It's what makes handwashing aluminum bowls tricky, it's easy
> for me to burn myself because the thing heats up so fast.
>
> nancy

These are the bowls I have, but they are made out of stainless steel,
and I understand what you mean concerning hot water.

http://www.amazon.com/ChefLand-Stain...ss+steel+bowls

Becca

"Nancy Young" > wrote in message
...
> On 1/2/2015 4:07 PM, Ed Pawlowski wrote:
>> On 1/2/2015 3:48 PM, Kalmia wrote:
>
>>> How is it that aluminum thaws frozen food faster than just a sit on
>>> the counter? Has this been scientifically tested?
>>>
>>
>> Aluminum transfers heat energy faster than most typical counter
>> materials like Formica, Corian, and the like. Also much faster than air.
>
> It's what makes handwashing aluminum bowls tricky, it's easy
> for me to burn myself because the thing heats up so fast.
>
> nancy

do they get hotter than the water? You may have some sort of cold fusion
going on!