Teach me how to use this pan, please!
MizLizzie
7 years ago
last modified: 7 years ago
Featured Answer
Sort by:Oldest
Comments (14)
sleevendog (5a NY 6aNYC NL CA)
7 years agoRelated Discussions
Teach me about hoods, please!
Comments (5)Excellent advice, above. Catchment area -- the area over the range that the hood will suck air/smoke out of -- needs to be at least as large as the range, preferably slightly larger. Specifically, it needs to well cover those burners that will produce the most smoke. So, think about which burners on your range are likely to do the cooking that will be most important to exhaust. Be sure your hood, its airflow, and its placement will cover those burners well. It may help to make a mock-up out of cardboard -- just a strip that outlines the hood's lip, extending as far out as the hood(s) you are considering. Tape up this strip at different heights (i.e., between 30" - 34" over the cooking surface), to be certain (1) that it covers all the burners, and (2) that you're not going to bang your head on the new hood, while cooking....See MorePlease Teach Me How To Proof Dough
Comments (29)Cloud Swift - I think your bread looks great! It may be what you are using to score the tops (or how deep), but there looks to be really excellent ovenspring as well. Scoring is another huge debate item. Angeled (30°) cut, use a lame or a blade, using scissors or a knife - the experts spend a lot of time on the subject... I also think the "poke test" for dough should go the way of wearing hats and gloves in church! I might also add thumping the bread to test it for doneness should also get a second look. I prefer to actually KNOW if it's done by using an instant read thermometer. Some breads really need that extra 5-10°F to BE done, and a "thump" doesn't give that information. It's brown, doesn't cut it either. I use agave nectar, and honey gives the same false "brown enough to be done" look. Both contribute to early browning - much sooner than the loaf is actually done. A dough rising bucket will help new/infrequent/hesitant bread bakers make better bread because they can actually tell when the dough has doubled - NO GUESSING. An important part of successful breadmaking. I also set a timer to check the dough in the dough rising bucket. When I bake I WEAR a Polder Timer around my neck (I've been known to wander outside and get distracted while waiting for dough to rise...;-) These may seem like piddly details for the experienced bread bakers, but there are more questions about "WHAT HAPPENED TO MY BREAD - AND HOW CAN I FIX IT" than details about successes on this site. If an inexpensive plastic tub with a lid can make a failed breadmaker a successful breadmaker, WOOO HOOO! As far as the final proofing goes (panned or free-formed) - it takes all five senses to make good bread and our eyes have to be our guide at this point. Over- or Under-Proofing Panned Breads: 1. An incorrect amount of dough placed in the pan to begin with is a prime suspect for over- or under-proofing panned breads. It's the fear-of-the-scale problem. A standard loaf pan (1-1.5# dough) and a 9x5-inch loaf pan (designed for quick breads) are not the same volume. If you put 1-1.5 pounds in a 9x5-inch loaf pan (which can accomodate 2#+), you may allow it to rise way OVER double to fill the space. If you put 2# of dough in a standard size bread pan it will be easy to under-proof it, or you can end with a mushroom and a lot of shredding on the sides. If I place more than 1# of dough in my Pullman pan, as soon as the dough hits the oven and I get a good amount of ovenspring, the additional dough will quickly seep out any crack in the Pullman pan lid. This is a "MUST SCALE THE DOUGH" loaf. I also scale dough amounts so that I have equal amounts in each pan that bake in approximately the same amount of time to nearly the same size. I scale the dough for hot dog buns, hamburger buns, dinner rolls, etc. The scale is my friend! 2. The next mistake comes when people think they need to allow the dough to rise to the size of the finished loaf - this is over-proofing. The little rule-of-thumb: The dough log is approx. 1/3 the size of the finished loaf. You allow that amount of dough to rise until it's approximately "double" the dough log size - which accounts for 2/3 the size of the finished loaf. The ovenspring (the amount the dough continues to rise after it's in the oven) accounts for the last 1/3 of the size of the finished loaf. After you are familiar with a certain recipe, you'll know when the dome of the rising dough is about 1-inch over the edge of the pan, it's doubled. You'll use little signs like that to guide you, but that doesn't work all the time on all recipes.... With formed loaves it's a little trickier - hydration and human error play into this, as well as the type of bread. Many aren't supposed to "double". -Grainlady...See MoreTeach me how to choose upholstery fabric please!
Comments (1)A reputable upholstery shop thats been in the business for 15 years and longer and has a good following can help you with this. They run into people like you everyday. Usually they will have a large assortment and will guide down the right path. Basically a heavy tight woven blend of natural and synthetics should last many years if maintained properly....See MorePlease teach me how to use a dishwasher!
Comments (9)I'm a M girl as I'm quite devoted to mine. First, find out if you need the softener -- there should be a water tester strip. Then adjust accordingly (tech support helps with that they can direct you to program it as needed over the phone. Don't waste $ on salt until you know if you need it.) I don't need it with our Optima so I had them program it to disable the salt function. Scrape well with spatula or paper towel. No need to rinse (they say not to rinse). Tiny bits of food get caught in the little filter in the bottom that we empty once a month or so -- not much in there but it traps food particles. You can load those babies any way and stuff gets clean. It's amazing. We are switching out to have all cookware that goes in. SS with SS handles comes out wonderfully. Fill the rinse aid dispenser with Jet Dry or Somat ($$) -- I don't see much difference. Turn the setting to 3 to start. Starting off with Miele tabs is a good move IMO. I cut them with a garden shears. They work really well. Somat tabs also work well. I find that much easier than powder and no chance of using too much. I also cannot breathe around the powder or the gel -- can't stand smell. So tabs are 4 me. I tried the Cascade powerballs but they don't go in the little trap door easily and they have a chemically smell to me. I bought them for the old GE before the replacement and I'm down to 2 -- only use them for huge, heavy loads with pots and pans. We wash every day so Dw doesn't get smelly. But you can do a rinse and hold. If you have Express setting it's a quick one that we use for smaller loads. I don't like to leave stuff in there but if you will the rinse and hold will help. We don't put in anything wooden but we do knives, the plasticky cutting boards and everything else including plastic storage container and the flexi cutting mats. I'm a super happy owner/user and hope you will be the same....See MoreMizLizzie
7 years agoplllog
7 years agoGooster
7 years agosleevendog (5a NY 6aNYC NL CA)
7 years agojwvideo
7 years agolast modified: 7 years agoplllog
7 years agoMizLizzie
7 years agoJasdip
7 years agojwvideo
7 years agolast modified: 7 years agoplllog
7 years ago
Related Stories
GARDENING GUIDESWhat Prairies Teach Us About Garden Design
Wild spaces offer lessons for home gardeners about plants, pollinators and the passage of time
Full StoryGARDENING AND LANDSCAPINGTeach Your Landscape Rhythm
Bring energy and movement to your landscape by applying this universal principle to your plant and paver designs
Full StoryPETSWhat Chihuahuas Can Teach Us About Interior Design
Who knew these tiny dogs could be such a huge fount of design tips? Houzzers did
Full StoryLIFE6 Tips for Teaching Your Kids to Be Good Neighbors
Everyone wins when your children learn to respect boundaries, get help when they need it and show others they care
Full StoryHOME TECHWhat Chipotle and Radiohead Can Teach Us About Sound Quality at Home
Contemporary designs filled with glass and concrete can be hostile environments for great sound quality. Here's how to fix that
Full StoryARCHITECTURE4 Things a Hurricane Teaches You About Good Design
When the power goes out, a home's design can be as important as packaged food and a hand-crank radio. See how from a firsthand account
Full StoryDECORATING GUIDESWhat Matisse Can Teach Us About Interior Design
Learn to pack a punch with decor inspired by one of the most influential artists of the 20th century
Full StoryBUDGETING YOUR PROJECTHouzz Call: What Did Your Kitchen Renovation Teach You About Budgeting?
Cost is often the biggest shocker in a home renovation project. Share your wisdom to help your fellow Houzzers
Full StoryDECORATING GUIDESTeach a Tansu New Tricks
Traditionally used for transporting treasures, the tansu is now a classic casegood in today's homes
Full StoryHOME OFFICESQuiet, Please! How to Cut Noise Pollution at Home
Leaf blowers, trucks or noisy neighbors driving you berserk? These sound-reduction strategies can help you hush things up
Full Story
ci_lantro