[blindcooks] Re: chinese food
- From: "Jon Rawlings" <twosocks76@xxxxxxxxxxxxxxx>
- To: <blindcooks@xxxxxxxxxxxxx>
- Date: Sat, 7 Mar 2015 11:44:25 -0800
Hi Mike:
In that case, here is a white bread recipe for you to try in your stand
mixer. I am cutting this in half so that your stand mixer can handle the
amount of dough, which should be a bit over three pounds. King Arthur is my
favorite brand of bread and whole wheat flour. If you make this bread, please
let me know how it turns out. I strongly suggest weighing out your flour for
this, or any bread recipe. I also have an excellent recipe for whole wheat
sandwich bread, if you're interested. The recipe for the white bread follows.
Jon
Jon's White Sandwich Bread
Makes 2 1 1/2 - lb. loaves
Ingredients:
5 cups (1 lb. 12 oz.) bread flour
1 1/2 teaspoons kosher salt (or 1 teaspoon table salt)
2 tablespoons sugar
2 1/2 teaspoons instant yeast
1 large egg (optional, but I like it)
2 cups plus 2 tablespoons water, 105 to 110 degrees F.
1/3 cup dry milk powder (or you can use milk instead of water and skip the
powdered milk)
6 tablespoons butter, softened
1. Place the flour, salt, sugar, milk powder, and yeast in the bowl of your
mixer. Atatch the dough hook to the machine. Meanwhile, bring the water to
the correct temperature, or until it feels comfortably warm to the touch, but
not hot.
2. Add the water and egg to the mixer bowl and turn the speed to low. Mix on
low speed until the dough starts to come together, then add the softened butter
and raise the speed to the second setting on the machine. Watch the mixing
progress to see if you need to add any additional flour or water. You want a
soft, slightly-sticky dough that cleans the sides of the bowl without being
very stiff.
3. When the dough has pulled together, allow the dough to knead for 6 to 7
minutes to develop the gluten. Meanwhile, grease two loaf pans that are
designed to bake a 1 1/2 lb. loaf, then grease the bottom and sides of a medium
to large bowl. Set these aside.
4. When the kneading is finished, turn the dough out of the mixer bowl and
into the bowl you greased earlier. Cover with a damp towel, set in a warm
place, and allow the dough to rise until doubled in size, 30 to 45 minutes.
5. Turn the dough out onto the counter, gently deflate it, then place the bowl
the dough was in on a scale. Weigh the entire mass of dough, then divide the
dough in half so that each loaf is exactly the same size. The loaves should
weigh about a pound and ten ounces each, ideally. Shape the loaves, making
sure all exposed surfaces are stretched smooth and any seams or cracks are on
the bottom. Place the loaves into the prepared loaf pans, press down gently to
flatten slightly, then allow to rise in a warm place until well crowned above
the rim of the pans, about 45 minutes to 1 hour and 15 minutes, depending on
how warm the dough and the room are. Toward the end of the rising time,
preheat your oven to 350 degrees, allowing at least 15 minutes for the oven to
preheat.
6. Bake the loaves in the center of the oven for 35 minutes, or until the
loaves are golden brown. Immediately turn the loaves out of the pans onto a
cooling rack to cool completely. For a soft crust, not to mention more flavor,
rub a small chunk of butter over the top and sides of the loaves while still
hot, then allow to cool at least 3 hours before slicing and serving.
This bread can be sliced and then frozen for up to 3 months. When you need
some bread, take out what you need and either let it come to room temperature
in a bag or something to keep the air away, or defrost in the microwave. If
you opt for the room temperature method, allow at least one hour for the slices
to come up to room temperature. If you freeze the loaves without slicing them,
allow the loaves to defrost at least 4 hours before slicing.
----- Original Message -----
From: Mike and Jenna
To: blindcooks@xxxxxxxxxxxxx
Sent: Saturday, February 14, 2015 9:12 AM
Subject: [blindcooks] Re: chinese food
Hi John,
We have that exact same mixer. I can get bread flour here. King Authur is
popular here in Canada.
From: blindcooks-bounce@xxxxxxxxxxxxx
[mailto:blindcooks-bounce@xxxxxxxxxxxxx] On Behalf Of Jon Rawlings
Sent: Saturday, February 14, 2015 10:13 AM
To: blindcooks@xxxxxxxxxxxxx
Subject: [blindcooks] Re: chinese food
A couple of questions before I pass along any of my bread recipes. First, do
you know the capasity of the bowl for your stand mixer? I have a Kitchen Aid
6-quart Professiona model. Second, do you have access to bread flour in your
part of the world, particularly the King Arthur Flour brand or Gold Metal
brand? Let me know and I'll see if my recipes are a fit for you. Jon
----- Original Message -----
From: Mike and Jenna
To: blindcooks@xxxxxxxxxxxxx
Sent: Friday, February 13, 2015 5:50 AM
Subject: [blindcooks] Re: chinese food
Hi john,
I've been on this list for about a year but don't always have time to post.
I have a heavy dutie kitchen aid with the dough hooks and all of that. I even
have the pasta tools for it wwhen I get up the nerve to try them out. I am
married my wife and I are both blind. Right now we have two cats and a black
lab. We hope to have kids in the feature. Thanks for all your help.
From: blindcooks-bounce@xxxxxxxxxxxxx
[mailto:blindcooks-bounce@xxxxxxxxxxxxx] On Behalf Of Jon Rawlings
Sent: Friday, February 13, 2015 8:46 AM
To: blindcooks@xxxxxxxxxxxxx
Subject: [blindcooks] Re: chinese food
I will start sending some of those recipes as soon as I can, including the
bread recipes you asked for. I should mention, as you're new to the list, that
I'm a stay-at-home Dad with a nine-month-old to take care of, so finding the
time to type out and send a recipe is a real luxury on certain days. You're in
luck with the bread and bun recipes as I make nearly all of my own bread from
scratch. Do you have any kind of stand mixer or other machine to help you with
the mixing, or are you doing this by hand? Jon
----- Original Message -----
From: Mike and Jenna
To: blindcooks@xxxxxxxxxxxxx
Sent: Thursday, February 12, 2015 10:26 AM
Subject: [blindcooks] Re: chinese food
Hi John,
The sweet and sour pork and the egg plant recipes would be great. I try
to make a lot from scratch as food is very expensive. I use to be from the
states but when I got married I moved to Canada to be with my wife. She is also
blind and ended up landing a job here so this is ware we got stuck weather we
like it here or not lol. Also some good recipes for sandwitch bread and
hamburger and hodog bunns would be great.
Thanks.
From: blindcooks-bounce@xxxxxxxxxxxxx
[mailto:blindcooks-bounce@xxxxxxxxxxxxx] On Behalf Of Jon Rawlings
Sent: Thursday, February 12, 2015 11:11 AM
To: blindcooks@xxxxxxxxxxxxx
Subject: [blindcooks] Re: chinese food
Yes, that explains a lot. I couldn't live in a climate more different
from you as I'm in the deserts of Las Vegas, USA. I'm not sure I'd want to
live in the Arctic, but I definitely dream of living some place cooler with
four seasons and where I can see some rain and snow on a regular basis in the
right season. My heart is in the Northern Rockys. As far as the recipes go,
I'll see what I can dig up. I have what I think is a good recipe for sweet
and sour pork if you are interested, though it does take a bit of work. As far
as the cucumbers go, I don't cook with them, but I do use them often in salads
and for cucumbers marinated in vinegar, sometimes with onions. Eggplant is
also a vegetable I don't cook with very often, but I have found a great recipe
for eggplant Parmesan. I also have a recipe from back in my culinary school
days for eggplant wraps. The primary flavor comes from an olive oil spread
enfused with cumin and garlic. At this time, that's all I can offer from my
own personal collection. Let me know what recipes you would like, or if you'd
like me to search any other recipes for you. The more specific, the better.
Jon
----- Original Message -----
From: Mike and Jenna
To: blindcooks@xxxxxxxxxxxxx
Sent: Thursday, February 12, 2015 7:12 AM
Subject: [blindcooks] Re: chinese food
Hi John,
I live here in the Artic. We are about a three hour flight from
Greenland. Internet service is not that great up here. It is easiest to get
e-mail. Most sites do not load that well here. I hope that explains a bit on
why I am asking for the recipes verses looking them up myself. I use to do it
all the time when I lived down south. I guess I better go and start my seal
stew before my wife gets home it minus 65 c here today.
From: blindcooks-bounce@xxxxxxxxxxxxx
[mailto:blindcooks-bounce@xxxxxxxxxxxxx] On Behalf Of Jon Rawlings
Sent: Monday, February 9, 2015 12:49 PM
To: blindcooks@xxxxxxxxxxxxx
Subject: [blindcooks] Re: chinese food
Are you able to access and search for recipes on the web? There are
countless websites out there devoted to recipes, and a few of them are actually
worth visiting more than once. If you're simply looking for recipes, I would
suggest you start there and see what you find. While I don't discourage anyone
from sharing recipes here and recipes are certainly welcome, I prefer that
recipes that are shared be ones that the person posting the recipe has actually
made or plans to make in the near future, and that recipe requests be as
specific as possable.. With that, it looks like you received some excellent
tips on making fried rice, which I plan to read again when I try making fried
rice again.
Jon
----- Original Message -----
From: Mike and Jenna
To: blindcooks@xxxxxxxxxxxxx
Sent: Saturday, February 07, 2015 8:26 AM
Subject: [blindcooks] chinese food
Hi,
I am looking for Chinese food recipes explecially one for fried rice.
I am also looking for tips on frying rice. Thanks.
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