Text 24476, 95 rader
Skriven 2015-03-02 16:10:44 av Janis Kracht (1:261/38.0)
  Kommentar till text 24467 av Michael Loo (1:123/140)
Ärende: New Toy 293
===================
Hi Michael,

>> This is the ravioli maker form I use when I don't just roll it out,
>> cut/slice the dough and fill:
>> http://www.amazon.com/Fantes-Grandpa-Dantes-Ravioli-Form/dp/B000UT9GI8
>> There are benefits to both methods :)

> I've always used the egg in the well method, rolled out
> two sheets, and distributed the filling. It's time
> consuming,

There is no shortcut I really know of for Ravioli, though using the form I
mentioned perhaps speeds the filling process a bit and probably creates uniform
sized ravioli.  Certainly not necessary, however and I think all the years I
lived at home, the slice layer/fill method was used.  Mom also only used the
egg in well method for the dough.  I still remember her saying, keep kneading
the dough until it feels like a baby's butt Lol.

With the kitchenaid I tried using the "dough crumbles then kneading by hand
method".. saved a few moments possibly... I'll be trying the Bosch tonight
possibly to see if it precludes the hand kneading.  Would be interesting :)

Years ago I also found an attachment for my Atlas machine to make perciatelli
spaghetti, which is great.  We all love that so instead of ravioli tonight or
flat noodles, we'll have perciatelli.  Great with Italian sausage in tomato
sauce.

> and I have not made ravioli except on special
> occasions.

Probably the same here... at least some Christmas dinners, or Easter dinners.
One year I made ravioli filled with wild mushroom filling when my daughter had
given up meats and dairy cheeses.  She's back on a more normal diet these days.
 Thankfully Ricotta doesn't bother my intestines like other daily products do. 
I generally make my own though with this recipe:

==Home Made Ricotta cheese===
To make about a pound of ricotta:

     2 quarts whole milk
     1 quart goat's milk (or a third quart of whole milk)
     1/4 teaspoon sea salt
     1/3 cup lemon juice, about 1 large lemon's worth

Pour the milk into a large saucepan. Add the sea salt and stir to blend it into
the milk (the salt is very important for bringing out the flavor in the
finished ricotta).  Bring to a very low boil over medium heat. Add the lemon
juice and stir briefly to blend. Bring back to a very low boil and cook about a
minute. You will start to see little white particles coagulate on the surface.
This means the curds are starting to form. Don't let the milk cook any longer
than about a minute or you may wind up with hard, dry curds instead of the
soft, creamy texture you are after. Remove the pot from the heat, and cover.
Let the ricotta sit for about 20 minutes untouched. This will allow bigger,
more substantial curds to form.

Line a colander or a tightly woven wicker basket with cheesecloth or a thin
cotton cloth like a piece of bed sheet. Gently pour the ricotta into the cloth,
being careful not to break up the curds too much (the best approach is to tilt
the pot against the colander or basket right up at the rim; free-fall pouring
may be too violent). Let this drain, unrefrigerated, for about an hour. You
will now have a rather moist ricotta, the way I like it. If you prefer it
drier, you can tie and hang the cheese cloth over the sink or over a bowl so
the ricotta can drain more thoroughly. The ricotta is ready to use. You may
refrigerate it, but it will stay really fresh and sweet only for about two
days. If you plan on baking with the ricotta, drain it well.
===

>> Hope you had a good time and some good food, chauvinists
>> notwithstanding.

> Eight brisket meals with a burger or two thrown in because
> a number of my favorites aren't open on Sunday, plus the
> freezing rain prevented one pitmaster from getting in to
> work, so opening was delayed past our schedule tolerance,
> plus La Barbecue had a line that rivalled Franklin's.

oof..

> Brisket being the fashionable meat, they're charging $16/lb
> for it, and I'm retreating to lick my wounds now and looking
> to earn a few bucks with concerts before the next adventure.

That's probably not a good idea if it can be avoided right now :( .. Couch is
available here if you want to camp out and be served ... dogs notwithstanding
- well they have settled in finally :)  We probably even have the requisite
amounts of snow on the ground to make you feel at home!

We had Reuben's last night... wegman's being a bit cheaper I believe, but I
didn't really notice the price to be honest.

Take care,
Janis

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