Text 40712, 114 rader
Skriven 2010-08-04 21:28:43 av Stephen Haffly (1:396/45.27)
  Kommentar till text 40615 av Janis Kracht (1:261/38)
Ärende: A dinner party.. but you have to work first! :)(3)       [2]
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Hi Janis,

On (01 Aug 10) Janis Kracht wrote to Stephen Haffly...

 JK> Yes, to make the bread dough, you only use speed 2 with the dough
 JK> hook.  For macaroni dough it's a little different when you're going to
 JK> use the extruder. You use the flat beater until the dough starts to
 JK> clump, about 15 seconds.. After you let it sit wrapped in plastic for
 JK> about 25 minutes, then you put in the dough through the macaroni
 JK> extruder in walnut sized chunks.  You use the meat grinder without
 JK> it's blade, and with different plates than the meat grinder (white
 JK> plastic instead of metal plates).  The extruder put together this way
 JK> pushes the dough out the macaroni plates to form the macaroni.. and
 JK> for that you use speed 10 according the macaroni extruder
 JK> instructions.  This
 JK> 'extruder' isn't the same as the Atlas-style macaroni attachment that
 JK> you and Ruth use to roll out and make noodles.  The extruder was KA's
 JK> first attempt to make macaroni :)  The KA attachments you have are
 JK> much better, and the dough is probably a lot softer than for the
 JK> extruder.

Okay.  We actually got the extruder parts as well, but have not used
them with the KA.  We had them previously for the Oster Kitchen Center,
and had used them with that unit.  I like the way the rollers work, but
one can't make round spaghetti with it (or other shapes like rigatoni),
so that's why we got both.

I'm still surprised that the bowl would come off if you aren't actively
mixing/kneading something when you use a higher speed.  It certainly
shouldn't.

 JK> >problem?  I think yours has a different style dough hook, so that may
 JK> > account for why ours specified no more than speed 2.

 JK> I think it's essentially the same hook though..  you'd think at least,
 JK> since the two of them are supposedly the same model :)

I can shoot a couple of pictures.  I know KA dough hooks have changed in
shape over the years.

 JK> Again, not terrible.  $20.00 one way is a lot cheaper than I'd
 JK> expected as well :)  I wonder if the cost is relative to the distance
 JK> one is to the FedEx shipping station or whatever they call it (g).  I
 JK> know that is how UPS charges rates.

It actually involved 3 shipments: first to get the box to us, second to
send it in, and third to send the repaired unit back.  The box was
marked with orange tape to signify repair and return rather than return
only.

 JK> > would have spent that much on gas, wear and tear on the car, and
 JK> > frustration with the drive.

 JK> Sure.  Sounds like you did well with this all in all - it's very
 JK> encouraging :)

I think so.  We gave it a couple of good workouts with bread and pasta
and so far, it seems to be working fine.

Here's another calzone recipe, this time with a parenthetical title of
"Stuffed Pizza"

MMMMM----- Recipe via Meal-Master (tm) v8.04

      Title: Calzone Imbottito (Stuffed Pizza)
 Categories: Ethnic, Breads
      Yield: 1 servings

           -Filling:
      4 oz Mozzarella
      1 c  Ricotta
      4 oz Cooked ham
      2 tb Freshly grated Parmesan
           -cheese
      2    Eggs, beaten
      4    Fresh basil leaves, chopped
           -salt and freshly ground
           -black pepper
           -a little milk for glazing

  (makes 4 calzone)

  use 1 lb pizza dough (use your own recipe, or substitute 1 lb frozen
  pizza dough. If you're really desperate, frozen bread dough will
  work...)

  1. Make the dough as described in the basic recipe 2. Cut the
  mozzarella and the ham into strips. 3. Beat the eggs (keeping a
  little aside for sealing the dough envelopes) and add the Parmesan
  cheese, basil, a pinch of salt and 2 or 3 grinds of black pepper. Mix
  this in with the ricotta,, mozzarella and ham so as to form a
  reasonably soft paste. 4. Preheat the oven to 425 F (220 C) 5. Divide
  the dough into 4 balls. Flatten these one at a time, forming a small
  pizza 1/2 inch thick. 6. Place these on a dry cloth and put a quarter
  of the filling on half of each pizza. Cover the filling by folding
  the pizza in half, and seal it by wetting the edge with a little
  beaten egg and pressing a fork on the join. 7. Brush the dough over
  with a little milk. 8. Place the calzone on a well-oiled baking tray
  and bake for about 15 minutes, until golden brown.

  From: April Bowman-Fox                Date: 16 Apr 94

MMMMM


Regards,

Stephen
Team OS/2, Team PPoint/IREX

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