BakingCalGal -- Thursday, July 04, 2002 -- 07:35:57 PM
How-tos, tips, recipes.This thread is tagged: cooking, baking, cake
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molly, the honey almond crunch cake is EXCELLENT, and yes, an entirely different beast than a chocolate cake.
I don't mind lifting something heavy. Also when we did our remodel I put in deep drawers nearly everywhere you'd normally expect to see cabinets, because I was so fucking tired of bending down and peering into the backs of cabinets. One drawer has only a few, easily re-locatable, things in it, so the KA can even have its own drawer. I could turn it into a KA shrine, or -- since I'll probably have to lay it down on its side -- a bed of the sort Snoopy makes for her dolls, with blankies and pillows and stuffed animals and a cup of water in case it gets thirsty.
Or, you know, maybe it will end up living on the counter. We'll see. Off to place my order now. And I'll look around for one of the cover things Curie mentions.
I always undercook my brownies, and they still weren't gooey. I'll have to try one of the recipes suggested here.
Oh well, my older son really likes them, so he and his dad will finish them off in no time.
I thought something was wrong when my younger son didn't want any, but it turns out that he's running a slight fever, so it's probably that, and not the brownies. He loves chocolate so much that I was surprised he turned them down.
It's been a crappy day all around, and dry brownies and a kid with fever just top it off.
This would be very awkward, I think. It's not really readily side-lie-able.
It's occurring to me that I think there is space under the wall cabinets, but there's an edging thing tacked on to the bottom that the KA doesn't fit under. Wonder what it would look like to just knock that stuff off...
Okay, one more question, not specifically baking-related but I might as well keep my requests for advice to one thread: if I get a microplane grater along with my KA order, which one should I get if I mostly plan to use it for zesting? Fine, medium, or coarse?
Definitely not the course, they describe that one for chocolate, cheese and something else. I got one from Williams Sonoma a couple of weeks ago and didn't get around to using it until the other night with cheddar (easy peasy). I would think the fine, but I don't zest that often.
I mean, it will lie on its side if it must, Alice, it's just not designed for that. The base is much larger than the head, so it'd be all tilted, and the head is also very heavy compared to the base. It's not like it's something you can't do, it just somehow offends my aesthetic, along the same lines as having to tip the damn thing to ease it out from under my island offends my aesthetic. Not really an important factor, though.
My ice-cream maker says not to use it until it's been sitting still for like 24 hours or so, so that the motor oil is settled. That may be an issue with laying the KA on its side as well.
Oh well, all right. Jeez. Stupid temperamental kitchen appliances.
Fine was what I was thinking, Jenny. I'm tired of using the fine holes on the regular grater and ending up with wet pulpy zest.
I just looked through the online manual and it doesn't say you can't, so you may be all right, Alice. But I still don't think I would store it that way.
edit: I dearly love my microplane grater for zesting. I guess it's fine--I'm not quite sure, as it was an impulse purchase one day at Williams-Sonoma.
Does anyone know how to use an old-fashioned cast iron pizelle makers? Not the electric kind, but the kind you heat over the stove? My grandmother gave me hers but I've no idea how to make pizelles. I tried one recipe, but the batter was really thick and stuck to all the little grooves and never spread out. I had to pick all the stupid half-cooked batter out of the thing with a toothpick.
I've never used one, but I imagine it's similar to old-fashioned waffle makers or muffin molds. Heat it, brush on a thin coat of vegetable oil (make sure your brush doesn't burn) and then pour in your batter. Sounds like you need a thinner batter as well.
I have the microplane fine, ribbon fine, and zester. The Mistah went a little nuts for Christmas. Anyway, I haven't needed to zest anything yet, so I haven't actually used the specific zester one, but I think the fine one would be more than acceptable for zesting.
Any idea how hot it has to be before you pour the batter in? And is it foolish to think I can use it on a loathsome electric stove?