Kneaded a Brauny Helper for Bread

[gansky1]

Can't wait until August!!

I agree, Hans, but you'll need to video the whole session. When Kelly has been here cooking, he'll explain how and why something works and even demonstrate it for you. But don't walk away for a second - I walked away for a minute and when I came back, there was a chocolate pie that jumped up out of nowhere! LOL.

I would like a lesson in dough... Sweet rolls as pictured above, breads, pie crust practice, etc. That's where my confidence lacks in baking and would love to be able to whip up batches like my grandmother used to.

 

[petek]

Sounds like fun.   I can't make a decent pie crust to save my life, hence no pies around here.  Not so much for fruit pies but meat pies and veggie/egg/quiche type things  

 

[launderess]

Pie Crusts

Aren't that difficult once you know what to do and not to do. First and foremost you aren't making bread, hence you don't want gluten by over kneading dough.

Once you know how pie/pastry crust should look like it is fast and simple to whip them up in a food processor. My vintage pastry book by Bernard Clayton, JR says he prefers to make most doughs via the FP, but teaches his students and suggests readers of the book to learn how to make dough by hand so to understand what to do and how the thing should look. Because the FP is so fast and efficient in making pastry doughs it is very easy to take things too far.

Being as all this may and despite having enough equipment in one's kitchen to start a small bakery one always keeps a few ready made pie crusts in the freezer. They usually go on sale several times a year so stock up then.

Ready made frozen pie crusts and dough are great for when one wishes to make something fast and or otherwise cannot be bothered doing the thing from scratch. Phyllo dough especially comes in handy when one's nerves cannot handle doing it by hand.

Am going to use the two frozen pie crusts in my freezer to whip up a few spinich and ham quiches. Once they are cool will freeze one or maybe both for a future fast and easy brunch or light supper.

 

[norgeway]

Pie Crust!

Oh i can make wonderfully flaky pie crust....the problem is I can never get it in the pan without tearing it into pieces!!

 

[launderess]

One always gently rolls crusts around the rolling pin then unrolls into the pan. Some like to roll out on floured wax paper then lift and turn the thing over onto the pan. Sounds like a tricky and delicate operation, but suppose it does work.

Find it best to be in a "happy place" when doing delicate pastry doughs. If it's hot outside, am aggravated, bothered, rushed or otherwise things usually don't go as well.

 

[chuffle]

A standing ovation from the "wilds" of west central

Kelly -

I have thoroughly enjoyed, and learned from, your posts on the forum. Your sticky rolls remind me of my grandmother, who always would make them when I was a kid and would spend an "over night" here at the farm. May I ask - would you share your recipe?

I have always enjoyed your posts, containing your thoughts and recommendations of mixers. Above, you made mention of the food processor. Might you do a thread on food processors, with your usual thorough evaluation and recommendations?

Joe

 

[launderess]

Sunbeam Food Processors

Both the LeChef and Vista versions were highly rated by Consumer Reports at the time.

IIRC (would have to go back and look at my vintage Buying Guide) in some aspects the Sunbeams were rated higher than Cuisinart's. This mostly had to do with using the chutes.