Oh i havent tried it. I do have a special cabinet for my kitchen aid that i lift up my mixer out of it. Everything is put away will let you know. Also i will have to test the scale against my regular scale to see how accurate it is.
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Can’t wait to hear.
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That cabinet setup is very cool.
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When my husband retired he spent about 2 years remodeling our kitchen. By that I mean buying the wood for our cabinets and building them from scratch. Floors and counters were installed by him. My kitchen is very special to me because now he has mobility issues and cant do much. Woodworking was his love.
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How special.
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Sounds like my dad, who did almost all remodeling and maintenance himself before he started having memory issues, and had a decades-long subscription to Fine Woodworking. He didn’t build their kitchen cabinets, but he’s done a lot of beautiful work in their home, including a down-to-the studs reno of the dining room with coved ceilings, a true hardwood floor with decorative trim, and much more woodwork.
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Yes a Fine Woodworking Subscription here too.
Ditto!
First bake of the new year ( well except for my standard blueberry scones for my breakfasts) for a staff training session tomorrow: Lemon Rhubarb Buttermilk Bundt from Rustic Fruit Desserts using some rhubarb in my freezer. Sadly the glaze was not thick enough ( and also I did not sift the powdered sugar), so I had to scrape what I could off the wax paper where it had dripped into a bowl, add more powdered sugar, and add another coating! Not beautiful but I do hope it will be tasty..
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Could also brown regular butter, bring to room temp then chill, then proceed.
That also would take out the moisture. One of my cookie recipes has that step.
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looks great
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Also try aging the dough 2-3 days. Should allow the flour to fully hydrate.
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love that cake! so delicious.
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(also i never sift the powdered sugar for this kind of glaze, which i make a lot. i do mix it thoroughly, inspecting for lumps, and add it in manageable amounts, but i never sift.)
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Ginger molasses cookies from Sure Thing Desserts by Matt Lewis (formally of Baked). Loved these cookies! First bake from the book which looks great -
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looks amazing. brava!
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Its beautiful
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Ok so I baked a Classic French Yogurt Cake from Dorie’s Anytime Cake using my new sift attachment. This was a perfect recipe to test it. All the liquid is mixed and then flour is sifted in. You have to have the mixer on, using a beater while the flour is going in. I used a scraper beater(picture attached), which usually causes an explosion if i forget to switch to the original beater. The scale weighs the flour 6grms more than my usual scale. The sift contained ap flour and almond flour, and it sifted the ingredients to a very fine consistency to the last drop. There was a light dusting of flour on the edges of the mixer but nothing on the floor like I use to get. First try very pleased. Dorie says bake till golden and cracked.
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