Since I work at a pizza and chicken joint again, I am not looking forward to
summer. We not only have pizza ovens, but two commercial deep fat fryers. I
believe they are pressure fryers, because we have these big round baskets on
legs. I haven't worked with them yet though.
I'd like to get a pressure fryer just to try one out, but they start at 1500
dollars and I think they are only for restaurant usage. I.E, large, bulky and
not very comfortable in a home kitchen.
You can bet that we lowly peons won't get air conditioning in the back, while
the guests up front will be nice and comfy.
It won't be as bad up here as out there in Vegas, but still, bad enough.
----- Original Message -----
From: "Jonathan Rawlings" <twosocks76@xxxxxxxxxxxxxxx>
To: <blindcooks@xxxxxxxxxxxxx>
Date: Tue, 21 Mar 2017 04:59:00 -0700
Subject: [blindcooks] Re: Working with Pie Crusts
Rob: Somehow, pizza dough isn't a big deal for me, but I don't like making
pizza during the hot months here. Heating up my oven to 500 degrees when
it's well over 100 outside just isn't practical when a power bill at the
peak of summer is often around $250 - $300 a month. But oh man do I love
pizza done right in my cast iron skillet. Emily and I agree it's far better
than most take out joints. Valerie, I remember those large mixers very well
from my days at the bakery. I used a 60-quart machine for most of what I
made, but the pancake batter got made in a larger 140-quart model. I had
to have help wheeling the mixing bowl down to the tipper tie machines
because I was always afraid of tipping it over and losing the batter. The
tipper tie machine was something where you had three horseshoe-shaped steel
racks swhich were used to hold open each of four 2-gallon heavy duty plastic
bags. I'd then use a one-gallon metal pitcher to pour in the pancake
batter. You'd then twist the bag at the top and run it through a thing that
cut off the top of the bag and stapled it shut with a small metal clamp. I
still shutter to think what could happen if some poor sap ever was stupid
enough to get their finger in there. As to puff pastry and other rolled-in
doughs, I'd hate to find the stuff at the store only to find that it was
made with puff pastry shortening rather than butter. There just i0sn't any
substitute for butter in any rolled-in pastry.
Jon
