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timwaltham's Profile

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bread machines

ive been using the panasonic machine since 2007, at the time it had the best reviews on amazon and does product better results than my mums other brand machine.

the bread doesnt go soggy and produces a loaf/crumb i will call adequate.
i have never been able to achieve a crispy crust in the machine, infact the only parts of the loaf that do crisp are the sides in contact with the pan and thats not a nice crust. as the pan is heated from the bottom, the top of the loaf never gets sufficiently browned to form a crispy crust and produces a loaf with hard side walls and a soft top.
the crumb structure is uncontrollably variable, it will nearly always come out ok and edible but because you cant degas or control the rise time it will often come out too 'cakey' or open, or sometimes too dense if it hasnt risen fast enough before the bake cycle starts.
its a bit of a one trick pony too, i havent found hardly any variation in the french bread, ciabatta etc programmes. the fast loaf does produce a denser crumb quite like supermarket bread.

i do use the machine almost everyday but just for kneeding, not only bread dough but also pasta dough. i let it knead for 10 minutes before bedtime, leave it in a covered bowl overnight, degas and shape in to a loaf in the morning, leave to rise then bake. to get a crisp crust from a 400-500gram (of flour used) loaf, it needs to bake for 45-50 minutes at about 230c, any less than that and steam from remaining moisture inside will soften the crust after it comes out.
alternatively you can do the 10min knead in the machine, form in to rolls, let rise for about an hour to double in size, then bake (15min, ~20 for crusty).

to me its worth using the oven as it doesnt take long and the results are so much better, but the machine's strength is it makes adequate plain sandwich bread type loafs automatically.

Mar 09, 2013
timwaltham in Cookware

Instant Read Digital Thermometer used on Americas Test Kitchen

i got it from their website (http://thermometer.co.uk/ and it came with the penetration probe too), i think thermoworks is just the american branch of it.
i think they had an offer on at the time but it wasnt much more on amazon, perhaps its also slightly cheaper here in the uk too.

it seemed like a 'no-brainer' to get the modular unit, not only was it alot cheaper and must be the same electronics, but theres the choice of using all the other probes if ever you needed them (ie, oven, air temp, fast response meat probe and surface temp probes are useful for the home cook) or yours could be replaced if it or the reader ever went faulty.
the probe can also be left in a pot and the reader left reading further away from the heat and steam, something i do often for milk/yogurt and sugar heating.
storage isnt a problem, theyre just left in the box in a draw, the probe i use all the time just stays in the reader stuck to the microwave (its also magnetic).
the probes are expensive but you only need the standard penetration probe, the other probe options are nice to have.

Feb 26, 2013
timwaltham in Cookware

Instant Read Digital Thermometer used on Americas Test Kitchen

the thermopen can be quite expensive. its better to get their digital thermometer with the k socket and buy a k probe from their range.

http://www.thermoworks.com/products/h...

that way you get to use whatever probe you want want, ie fast response meat probe, oven probe, surface temperature or the standard penetration probe.
i got mine on minitherma k thermometer for just £12.50.

Feb 26, 2013
timwaltham in Cookware

demeyere cookware. How much does it weigh?

how are you finding that fissler pan?
i was interested in them because of the 8mm aluminum tri-ply base thats supposed to be dead flat when hot and guaranteed against warping.
after my lecruset stainless tri-ply warped within one month the fissler is looking like a good alternative to the demeyere.

Feb 25, 2013
timwaltham in Cookware

The Black Mission figs have arrived.

mix up a bit of honey with rose water, then pour over the fresh figs

Feb 21, 2013
timwaltham in Home Cooking

making pesto with a mortar and pestle-anyone do this?

i think the method/secret to the chef in the video is to grind up the nuts first in the p&m for sometime until it starts forming a nut butter which is how it comes out so creamy. the light greeness also shows he's pounded up the leaves for along time too.

Feb 21, 2013
timwaltham in Home Cooking

demeyere cookware. How much does it weigh?

yes the weight was enough to put me off and find something (thankfully) cheaper. having to use two hands to move it anywhere is a major drawback. im just glad i asked the question here before i dropped any money on it.

Feb 21, 2013
timwaltham in Cookware

demeyere cookware. How much does it weigh?

12lbs!...thats a seriously heavy pan you have there.
its also the carrying and pouring, which i find is a bit of a palava if you have to use two hands.
i used to have a heavy iron skillet and it felt like a liberation when i went back to a much lighter 1kg tri-ply pan.

Feb 21, 2013
timwaltham in Cookware

demeyere cookware. How much does it weigh?

the straight sided saute pan with lid. i always thought saute pans have most of the benefits of a frying pan with extra functionality.
i agree, 2kg is the limit of one-handed handling. the atlantis is so heavy you wouldnt be able to shuffle the pan contents by moving the pan which i often do.
im guessing it will retain so much heat in its mass that it will also continue cooking when off the heat which isnt a good feature.

Feb 20, 2013
timwaltham in Cookware

demeyere cookware. How much does it weigh?

thanks for your inquires Kaleo, the Williams-Sonoma weight agrees with what the stockist here said.

i have to admit i wasnt expecting it to be anywhere near that heavy, 10.5lbs for the 11inch is insane.
i think even the 8.5lb pan will be completely unmanageable as i like to use one hand for most pan maneuvers.

Feb 20, 2013
timwaltham in Cookware

demeyere cookware. How much does it weigh?

just had a stockist come back to me with the weight of the atlantis 24cm saute pan without the lid on.
3.2kg!!.....im shocked.
if thats correct then no-wonder they wanted to keep the weight quiet.

Feb 20, 2013
timwaltham in Cookware

demeyere cookware. How much does it weigh?

i was looking at the atlantis line, although i would be interested to know the specific weights of other lines too as weight and being too heavy is an issue for me. there seems to be no info on any of there lines about this.

Feb 20, 2013
timwaltham in Cookware

demeyere cookware. How much does it weigh?

yes thats useful, i was looking at the atlantis 24cm saute pan, which im guessing from this will be a few 100g lighter. seems like its slightly lighter than falk copper. odd that the saute pans are designed to be so heavy as part of what you want to do is flip things around in them.

Feb 20, 2013
timwaltham in Cookware

demeyere cookware. How much does it weigh?

thanks for your offer kaleo, i was looking at the atlantis 24cm saute pan with lid, but i feel i cant impose on you to do this

Feb 20, 2013
timwaltham in Cookware

demeyere cookware. How much does it weigh?

im in the uk, but i have considered asking a stockist for the weights. it seems like a last resort though particularly when most companies are open about how much their pans weigh.
i suspect demeyere are hiding it because theyre heavy and they know it will reduce sales if they say the weight.

Feb 19, 2013
timwaltham in Cookware

All-Clad Copper Core fry pans with warped/convex cooking surface

yes, weight is my only concern with the demeyeres since i cant see them before i buy and theres no published weights for their pans anywhere. i was going to get the atlantis 24cm saute pan, i think a plate bottom is the way to go to avoid warping. the frying pans dont have the plate bottoms so im guessing they wont be as flat.

Feb 19, 2013
timwaltham in Cookware

All-Clad Copper Core fry pans with warped/convex cooking surface

i had the same problem with the lecruset stainless saute pan only the dome is convex and bulges outwards making it wobble and spin on a glass top.

it wasnt perfectly flat when new but got worse, ive checked alot of brands in the shops against a straight edge and they arent perfectly flat either despite being new even mauviel.
this is why im thinking of replacing the lecruset with a plate bottom demeyere.

Feb 19, 2013
timwaltham in Cookware

All-Clad Copper Core fry pans with warped/convex cooking surface

thanks for that, ive had warping issues with lecruset and was considering going to demeyere atlantis just because of that.

Feb 19, 2013
timwaltham in Cookware

Kyocera Ceramic Knives -- Do I Want One?

they would need a diamond stone to sharpen on and the edge wont get that fine on that. cheap ceramic knives ive had have always been less sharp than properly sharpened steel ones.

the main benefit of ceramic is you dont have to sharpen it so often, however the edge is brittle and will be prone to chipping the edge even on hard cheese rinds so ive read. if you dont want to sharpen often get a knife in zdp-189 with a rockell of 64-67.

Feb 19, 2013
timwaltham in Cookware

Reasonably priced Chinese chef's knife?

the hiromoto AS line of knives are always said to be good value. good steel at rockwell 60-62, 2mm thick. i have the 18cm chef knife which is at $114, 150grams, blade heavy balance.

http://www.japanesechefsknife.com/Ten...

Feb 19, 2013
timwaltham in Cookware

demeyere cookware. How much does it weigh?

im considering the demeyere 24cm saute pan, people say its heavy but i cant find the weight of any piece of demeyere cookware on the net, im beginning to think its a conspiracy.

any ideas?

Feb 19, 2013
timwaltham in Cookware