uluro's Profile
Preferred flour for fresh pasta?
Have been making my own pasta for the last 50 years and use King Arthur All Purpose flour mixed with semolina. 3 parts all purpose to 1 part semolina works nicely. I now mix the dough in a stand mixer and have even used a Cuisinart on occasion, both with good results.
My mother used just all purpose flour and made terrific pasta. Some cooks become too fanatical about ingredients. Most pasta makers get the dough too wet, but more flour can always be kneaded in. Once the dough is mixed, let it rest covered under a bowl for 10 min or so.
I once hand cranked the pasta, but bought a small motor that fits most pasta machines. Don't give up on your pasta making. It's worth the time and effort; you can't beat the flavor of the real thing.
36" Gas Range in Boston
About 15 years ago I moved to another house, but the kitchen was a horror to cook and work in. We tore everything out to the studs and replaced cabinets, counters, appliances etc. I'm an avid cook and baker and wanted something better than what's offered in residential stoves. A friends husband was a restaurant designer and offered to help me get a commercial stove. What I've been happily cooking with is a 36 inch Garland Stainless Steel stove and it's far superior to anything on the residential market. Granted it doesn't have a timer, oven light or other bells and whistles but it DOES have 6 hefty burners and an oven that's deep enough for several full sheet pans and it's never let me down. Oh, and I use a portable timer and the track lighting provides enough light to see into the oven.
Don't give up on your quest for a commercial stove because it's heavy; mine weighs 1000 lbs. and installed along a load bearing wall;the house didn't collapse and the floor didn't sag. I did have a SS hood and exhaust fabricated, because there just weren't any in the 36 inch width. Almost any problem has a practical solution.
Silicon versus metal for baking?
Silicon muffin pan and an 8"X8" pan were the worst waste of money ever! Can't help with any recipes that work because they just don't exist. I finally put the ones I had in a yard sale. About the only great silicon thing I DO like is 2 Silpat baking mats; they're great for cookies and Scones and I do a ton of baking every week.
What should I do with a bag of dried fava beans?
My mother and grandmother's recipe using dried fava beans: soak 1 pound of dried fava beans overs night in water. Next day peel by squeezing each bean with fingers. Then place in a 3 qt. pot and cover with cold water; bring to a boil, then lower to simmer. Keep an eye on it and lower heat if it seems to be boiling to fast.
After about 15 min. the beans begin to break up. Allow to cook until it becomes a paste, then add 1 teaspoon salt and up to 1 cup of virgin olive oil.
Serve this over hot homemade egg noodles.
Silpat Baking Mat
I have 2 Silpats, 1/2 sheet size. Recently bought another so called silicone baking mat (King Arthur brand) and was quite disappointed that the cookies and scones came out of the oven burned on the bottom. Be VERY careful of what you buy; ONLY the Silpat Baking Mat has the correct thickness to prevent this. Any of the other brands are much too thin!
