includes, mixer, Dough hook, wire whip, paddle and pouring shield.
| Price : $269.99KitchenAid's Artisan stand mixer is a substantial piece of equipment: 325 watts of mixing power make child's play of creaming butter, kneading dough, and whipping cream. The kid in you will appreciate how quick and easy it is to mix up a batch of cookie dough. This model comes with three attachments: a flat beater for making batter, meat loaf, and all textures in-between; a wire whip for egg whites, mayonnaise, and more air-infused creations; and a hook for mixing and kneading yeast doughs. All three are solidly constructed and easily secured to the beater shaft with a simple twist. This model also includes a pouring shield for guiding ingredients to their proper destination, and the bowl itself locks tight to the base. Standing about 15 inches high, jutting out a foot, and weighing more than a grown woman's bowling ball, this stand mixer isn't the sort of appliance you'll wipe down and put away. Better to find a square foot of free counter space for easy access; besides, this machine is as pretty as it is rugged.
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Do you love fresh pasta?, then why not use a home pasta maker.
You can get them for your home now, from major stores and online, and you will not go back to the dried pasta once you have tried your own fresh homemade pasta, using this pasta recipe:
Pasta Machine Dough
2 cups all purpose flour (about 350 grams) 2 large whole eggs
To prepare the mixture by hand, place the flour on a clean counter top or rolling board and make a well in the center.
Break the eggs into the well and using a fork, beat the eggs, gently drawing in flour from the sides. Continue dragging flour into the center well, stirring the ingredients together until the dough begins to form a mass.
IMPORTANT: If the pasta is too dry or crumbly, spray with a little lukewarm water. When the right texture has been reached, form a ball and leave to rest under an inverted bowl for 10-15 minutes.
If making noodles, roll out the dough using a roller pasta machine, dusting lightly with flour to prevent from sticking. Fold up and roll a second time, or continue to roll each sheet until it becomes smooth.
Once the pasta sheets begin to smooth out, decrease the roller setting by 2 numbers, and then again by 2 numbers, until the sheets are the thickness that you require for the product that you're making.
Use the pasta sheets to make ravioli, lasagna, or roll up the sheet jelly-roll fashion, and slice to desired width to make noodles (or use the cutter attachment of your machine).
You can add color to the dough by adding drops of beet juice (for red), spinach juice (for green), carrot juice for orange/yellow.
Making Pasta is fun, your kids can help, and it tastes fantastic. The manual machines are easy to use and can just attach to your countertop. Get cooking! You will feel like a gourmet chef.
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| Price : $99.95 | Post Date : Nov 28, 2011 22:24:11Unlike blenders operating on alternating current (AC) this KitchenAid hand blender is equipped with a powerful, quiet direct current (DC) motor for long-lasting, controlled blending. Performs beyond regular immersion blenders with 5 speeds, 8" removable arm and 3 interchangeable bell blades for task-specific precision. Includes "S" blade to puree, blend, shred or crush ice for drinks or smoothies. Multipurpose blade quickly chops or minces dense foods. Beater blade blends pancake batter, whips cream or froths. With the extra-long arm, this hand immersion blender reaches to the bottom of stockpots, blending hot or cold ingredients, and twist locks for sturdy, steadfast operation. Removable pan guard for blade attachments preserves side walls of mixing bowls or cookware.
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| Price : This dough makes great bread, rolls or even pizza. For pizza, just shape on a pizza pan or in a baking pan for a deep-dish pizza, add the sauce (Boboli packaged is good), then the cheese or whatever other toppings you want to add. Great!
Note: I created this recipe for use with my KitchenAid mixer. If you don't have a mixer, you can accomplish the same results by hand.
30 ROLLS (OR 2 LOAVES)
5-1/2 cups bread or all-purpose flour
4 rounded tablespoons sugar
2 teaspoons salt
1/4 teaspoon baking soda
2 packages of fast-acting dry yeast
1-1/2 cup water
3/4 cup buttermilk (plus 1 T. for small batch, 2 for large)
2 tablespoons olive oil (use light or regular)
1 beaten egg, for brushing rolls
3 tablespoons sesame seeds or poppy seeds (optional)
INSTRUCTIONS:
1. Place the first five ingredients, except 2 cups of the flour, in the Kitchen-Aide pot and attach the flat blade. Turn the mixer on to speed 1 to blend the ingredients and let it run while you do step 2.
2. Put the water, buttermilk and olive oil in a 2-cup measuring cup and heat to 125°-130° in the microwave (about 1 minute 40 seconds). Add to the pot and beat on 4 for 1 minute.
3. Attach the dough hook, turn on 2, add the rest of the flour immediately and knead for 8 minutes.
4. Cover the pot with plastic wrap and allow the dough to rise for 35 minutes, or until doubled in size, in a warm place (an oven warmed to 100° with light on works well). Punch the dough down and place on a flat surface to shape.
5. For pull-apart rolls, use 2-9"x12½" non-stick pans with high rims (such as a cornbread pan), lightly oiled. Cut the dough into 30 even pieces (or make larger loaves of any shape if you desire). Place them in the pans making 3 rows of 5 each.
Cover them loosely with wax paper and let rise in a warm place for another 25-35 minutes. They should be nicely raised and puffy looking.
6. Brush the rolls with egg.
7. If you like, sprinkle the rolls (or bread) with sesame or poppy seeds. Place them in a 350° oven and bake for 15-20 minutes, or until they are browned.
Remove them from the pans and place them on wire racks to cool.
Mustard seed is a spice that comes from one or more mustard plants in the cabbage family, Brassicaceae or Cruciferae. Native to the Mediterranean region and now cultivated worldwide, three plants are grown for mustard seed. The common names indicate the color of the seeds produced. Black mustard, Brassica nigra, has black seeds and brown Indian mustard, B. juncea, has brown seeds. White mustard, B. alba or Sinapis alba, is also known as yellow mustard and its seeds are yellow.
Mustard plants are weedy annuals that may grow several feet tall. Light yellow flowers with four petals occur in loose groups at the tips of stems. The fruits of the plant are seed pods that contain a dozen or more hard, round seeds.
Black mustard is common in Indian and African cuisines. The black seeds are ground to make the spice or the seeds are popped open in hot oil to release the spicy mustard flavor. Mustard seeds have a high oil content which is used in Indian cooking, especially in curries. Specialty grocers will have mustard oil for purchase. Mustard oil is used for cooking, but often blended with another cooking oil.
The Indian brown mustard is also known as Chinese mustard. It's grown for its leaves as well as seeds. If protected from harsh weather, some leaf harvesting can occur during the winter although the amount would be small. Plants so protected would be apparent perennials as they can resume growth unabated in the spring. The foliage may be used as animal feed as well. The 'mustard greens' can be eaten raw in salads, wraps and sandwiches. Cooked mustard greens are made into a hearty dish flavored with meat on the bone, ham hocks or bacon bits. Brown mustard seeds are used to make Dijon mustard and deli mustards.
White mustard, or yellow mustard, seeds have a more mild flavor than their black and brown cousins. The condiment, yellow mustard or American mustard, comes from the ground seeds of this plant. The bright yellow color is due to added turmeric spice. Yellow mustard is popularly used on sandwiches, hot dogs and hamburgers as a condiment. Yellow mustard seeds are bruised and added to vinegar and oil or honey and other spices to make dressings and marinades.
Black, brown and yellow mustard seeds are used in many cuisines for their spicy flavor. The whole seeds are common in pickling spices and dressings, but the seeds are more often crushed or bruised to release their flavor. The black and brown seeds are more pungent than the yellow seeds.
The pungency of mustard condiments depends on the means of preparation and the kinds of spices or other flavor ingredients added. Mustard seeds that are ground and subjected to cold water make a paste that is hot and spicy. Water mixes with sulfurous compounds and an enzyme present in the seeds to produce another compound, allyl isothiocyanate, that gives a hot sensation when it evaporates in your mouth. When prepared with hot water instead of cold, the mustard will be of mild flavor because less of this hot compound is produced. Interestingly, irritant weapons have been made with allyl isothiocyanate. It was the 'mustard gas' used in trench warfare during World War II and other clashes. Other mustard condiments are spicy due to the addition of horseradish, peppers and herbs.
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