tag:blogger.com,1999:blog-2239521152553433086.post1626036558310027404..comments2024-03-14T12:27:50.058-06:00Comments on Cookistry: Stacked Steak BitesDonna Curriehttp://www.blogger.com/profile/12833303767775886944noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-2239521152553433086.post-17046610115867753042011-05-22T22:30:46.350-06:002011-05-22T22:30:46.350-06:00This comment has been removed by a blog administrator.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2239521152553433086.post-48360187734765059772011-02-23T08:17:57.696-07:002011-02-23T08:17:57.696-07:00It's very pretty donna; you are a master with ...It's very pretty donna; you are a master with the camera. I also applaud the use of horseradish; my favourite! :Dchristellarhttps://www.blogger.com/profile/14164081125375754741noreply@blogger.comtag:blogger.com,1999:blog-2239521152553433086.post-27598665979908852402011-02-16T23:39:50.328-07:002011-02-16T23:39:50.328-07:00Hi Craig!
No, SE doesn't need to be published ...Hi Craig!<br />No, SE doesn't need to be published first, it just works out that way sometimes. I tend to schedule my technique articles here on the weekend, but the bread goes up the same day it does on SE.<br /><br />As for noodles, I've done them every which way. I've got some completely handmade noodles that will be coming in about a week. <br /><br />I've got both of the KA extruders. I think I like the newer one better. I've made rotini and a couple sizes of hollow pasta with it. The dough needs to be the right consistency, but you can't go too soft, either. It actually softens a lot as it goes through the extruder. It works best if you feed in lumps of pasta and rather than trying to jam large chunks in. I haven't used the older extruder set since I got the new one. I'll have to pull it out and see what I think of it again. There are some different shapes, I think.<br /><br />The KA dough formula is the same with both extruders, but it gives volume measures for the flour, so you're still left with adjusting by feel.<br /><br />I got some really nice 00 Italian pasta semolina and it was wonderful to work with, by the way. Not at all like the common stuff at the supermarket. If you see it at a specialty market pick it up. There's also a 00 flour meant for raised doughs. It's not the same stuff. Great for pizza, not really meant for pasta.Donna Curriehttps://www.blogger.com/profile/12833303767775886944noreply@blogger.comtag:blogger.com,1999:blog-2239521152553433086.post-90881500178808445462011-02-16T23:16:56.604-07:002011-02-16T23:16:56.604-07:00Hi Donna,
OMG, that looks good! Those contests hav...Hi Donna,<br />OMG, that looks good! Those contests have you Going! Many wins expected. Please do not believe that your glog is not being followed; It is! But I see the same material at SE, often sooner. There must be some deal to give them first rights...<br />The instant I saw the picture of you homemade noodles, I recognized the product and knew where you were going. I've made similar noodles with the same KA kit; similar results. I used 90% semolia and mostly egg for moisture. It was a miserably tough dough but world-class noodles. The gluten developes with the repeated folding and rolling and rest, when it becomes too tough. Agree: It is not easy, but it IS worth the trouble. Those 'knoodles' or however cut ARE worth the trouble. I wish that KA had a much wider cutter. My favorite is about 3x the width of their largest and theymust be cut by hand. Very easy: Roll though the rollers to the desired state, wrap floured dough around a small, bench pin and 'roll' through repeated cuts with a clean knife. A few Big Fat noodles are fun with some heavy, German/Austrian braises. Your later Clam Sauce was also a delight. I'm now using your method with mostly my formula. I tried it this evening and YES! We have a new winner, folks! The very special place for those HM noodles though, is supporting a scoop of Tabor's goulash. Fine www.tabor.com and snoop around for the gouash recipe. As a baker, you will find their loaf-dumplings a serious challenge. I got some help from the KAF folks last year and yes, Tabor's log dumplings CAN be made. The KAF folks published the recipes, with credits to Tabor, but they said little about the dumpling method. With their help, I've mastered it and those slices of 'log' dupling really are worth the trouble. Karel's comment on the goulash, "..the onions must equal or exceed the meat..." it Gospel truth. Best wishes for your many contests. You have what it takes to win some of these challenges. My best, always,<br />-Craig<br />P.S. X2: The next time that I make HM Pasta, I'll try your formula with 50% bread flour. It should be a LOT easier to work the dough. Have you tried any extruded pasta with the basic KA kit? It has to be softer to get through the extruder, but wondering. I cannot find the KA suggested formula, so I'd just thin it with another egg or two, maybe some water and then a rest. Extruded (with the original KA kit is a tough push for even the large machines and he dies are plastic. I'm afraid that I'll break the die or ruin the dough. I've heard that they have a new extruder, but I'm looking at the older set, the modified sausage stuffer kit. Any experience with same? Happy cooking, -CraigCookhttps://www.blogger.com/profile/10637859752473033444noreply@blogger.com