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* It reads temperature in less than 4 seconds!
* It is compact and the fold away probe protects from breakage or damage.
* It covers a wider range -58°F to 572°F.
* Its big easy-to-read digits are much easier to read than other pocket thermometers.
* Its accuracy meets USDA guidelines in the food range.

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Posted on Jul 17, 2009



* 5-speed blender with pulse and presets for ice crushing and smoothies
* 51-ounce glass jar resists scratching, chipping, and fogginess
* Easy-to-read measurement markings; back-lit digital timer
* 50-watt motor; die-cast aluminum base; dishwasher-safe parts
* Measures 6-1/2 by 8 by 15-1/2 inches

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Posted on Jul 16, 2009



* Continuously beats, scrapes, folds and mixes ingredients for KitchenAid, Cuisinart, Viking and DeLonghi stand mixers
* Virtually eliminates hand-scraping and batter build-up on the blade
* Fits all KitchenAid 6 quart and lift mixers regardless of KitchenAid model number
* Cuts mixing time by as much as 50-percent
* Made in the USA and UL certified ANSI/NSF2; dishwasher-safe

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Gary’s Sour Cream Cheesecake Recipe

You will need:
1 (3-inch deep) 9-inch springform pan
one roasting pan large enough to fit the springform pan.

1¼ cups graham cracker crumbs
3 tablespoons sugar
3 tablespoons clarified or unsalted butter

1. Adjust oven rack to the middle position; preheat to 325° F.
2. In a quart size pot, melt butter gently, add sugar and graham cracker crumbs and mix thoroughly with a fork. Press mixture into pan and flatten with the bottom of a drinking glass and cook until golden, about 6-8 minutes. Cool thoroughly.

Cheesecake Batter:
1 pound (two 8 oz. packages) Philadelphia classic cream cheese, room temperature
1 cup granulated sugar (7 oz / 200 grams)
1 (16 ounce) container sour cream, room temperature
3 large eggs, room temperature
2 teaspoons vanilla extract
¼ teaspoon ground cinnamon
pinch of ground nutmeg

1. Line the bottom of the springform with parchment paper.
2. In a bowl of a stand mixer add Cream Cheese, attach BeaterBlade+ and turn mixing speed to Low (#2-3). Beat until smooth, about 30 seconds. Add the Sugar in a stream, mix until combined, 30 seconds. 3. Stop mixer, Add ½ of the Sour Cream and continue mixing only until absorbed, about 30 seconds. Repeat with the remaining sour cream. 4. With mixer running on Low add the Eggs 1 at a time, until each is absorbed; add Vanilla, Cinnamon and Nutmeg.
5. Stop and clean ingredients from BeaterBlade+ if necessary, and mix again to complete. Be sure batter is smooth.
6. A “Water bath” is recommended. Wrap heavy-duty aluminum foil around the bottom of the springform pan so the metal comes at least 1 inch past the top of the pan. Using a spatula pour the batter into the pan and place that into a roasting pan. Pour warm water into the roasting pan to a depth of 1/2-inch. Carefully place into the oven.
7. Bake the cheesecake about 60 minutes, until batter sets at edges and the center jiggles. Do not overcook! Turn off oven, prop oven door open slightly, and leave for 1 hour.
8. Remove from the oven, lift the cheesecake out of the bath and set to cool on rack about 45 minutes. Loosely cover and chill overnight.
9. To unmold, slowly run a warm knife around the inside of the pan. Unbuckle the pan and lift off. Leave the cake on the base to serve, or run a spatula under the parchment paper and slide the cake onto a platter. Decorate with cinnamon, fruit or whipped cream.

Mixing Time: 6:00

Posted on Jul 15, 2009


bakewise-cookbookBakeWise is out! You are holding the book that everyone has been waiting for. Sure enough, Shirley did not hold back, it’s all here! Lively and fascinating, BakeWise reads like a mystery novel as we follow sleuth Shirley while she solves everything from why cakes and muffins can be dry to génoise deflation and why the cookie crumbles.

With her years of experience from big-pot cooking for 140 teenage boys and her classic French culinary training to her work as a research biochemist at Vanderbilt University School of Medicine, Shirley manages to put two and two together in unique and exciting ways. Some information is straight out of Shirley’s wildly connecting brain cells. She describes useful techniques, such as brushing puff pastry with ice water — not just brushing off the flour — making the puff pastry easier to roll. The result? Higher, lighter, and flakier pastry. And you won’t find these recipes anywhere else, not even on the Internet. She can help you make moist cakes; flaky pie crusts; shrink-proof perfect meringues that won’t leak but still cut like a dream; big, crisp cream puffs; amazing French pastries; light génoise; and crusty, incredibly flavorful, open-textured French breads, such as baguettes and fougasses.

Restaurant chefs and culinary students know her from their grease-splattered copies of CookWise, an encyclopedic work that has saved them from many a cooking disaster. With numerous “At-a-Glance” charts, BakeWise gives busy people information for quick problem solving. BakeWise also includes Shirley’s “What This Recipe Shows” in every recipe. This section is science and culinary information that can apply to hundreds of recipes, not just the one in which it appears. Food editors and writers have kept CookWise, Shirley’s previous book, right by their computers. Now that spot they’ve been holding for BakeWise can be filled.

BakeWise does not have just a single source of knowledge; Shirley loves reading the works of chefs and other good cooks and shares their information with you, too. She applies not only her expertise but that of the many artisans she admires, such as famous French pastry chefs Gaston Lenôtre and Chef Roland Mesnier, the White House executive pastry chef for twenty-five years; Bruce Healy, author of Mastering the Art of French Pastry; and Bonnie Wagner, Shirley’s daughter-in-law’s mother. Shirley also retrieves “lost arts” from experts of the past such as Monroe Boston Strause, the pie master of 1930s America. For one dish, she may give you techniques from three or four different chefs plus her own touch of science — “better baking through chemistry.” She adds facts about the right temperature, the right mixing speed, and the right mixing time for the absolutely most stable egg foam, so you can create a light-as-air génoise every time.

BakeWise is for everyone. Some will read it for the adventure of problem solving with Shirley. Beginners can cook from it and know exactly what they are doing and why. Experienced bakers find out why the techniques they use work and also uncover amazing French pastries out of the past, such as Pont Neuf (a creation of puff pastry, pâte à choux, and pastry cream in honor of the Paris bridge) and Religieuses, adorable “little nuns” made of puff pastry filled with a satiny chocolate pastry cream and drizzled with mocha icing to form a nun’s habit.

Some will want it simply for the recipes — incredibly moist whipped cream pound cake made with heavy cream whipped slightly beyond the soft-peak stage and folded into the batter; flourless fruit soufflés (puréed fruit and Italian meringue); Chocolate Crinkle Cookies, rolled first in granulated sugar and then in confectioners’ sugar for a crunchy black-and-snow-white surface with a gooey, fudgy center. And Shirley’s popovers are huge!

BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes
Hardcover: 544 pages
Publisher: Scribner
Language: English
ISBN-10: 1416560785

kindleAlso Available in: Kindle Edition

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Posted on May 27, 2009


Baked New Frontiers in Baking

After many years in the advertising business, Matt Lewis and Renato Poliafito decided to leave their day jobs and open a bakery in Red Hook, Brooklyn. Ever since Baked opened in January 2005 they have recieved rave reviews. The bakery has been reviewed in countless magazines. Matt and Renato do not re-create Grandma’s pound cake or cherry pie at Baked. When they left their advertising careers behind, and opened their dream bakery, Baked, in Brooklyn, New York, a few years back. Their visions were to make “Hip, Cool…” baked treats…Things like Malt Ball Cake with Milk Chocolate Frosting, which captures the flavor of their favorite Whoppers candies garnished with malted milk balls. Things like spicy Chipotle Cheddar Biscuits that really wake up your taste buds at breakfast time. Things like a Sweet and Salty Cake created expressly for adults who are as salt-craving as they are sweet-toothed. Which is not to say that Matt and Renato sidestep tradition absolutely such as Baked Chocolate Pie made with the ‘secret ingredient’, Ovaltine, pays loving homage to the classic roadside-diner dessert. Their Baked Brownies will wow even the most discriminating brownie connoisseur. And their Chocolate Chip Cookies? Words cannot describe. Whether trendsetting or tried-and-true, every idea and recipes in this cookbook is freshly Baked.

Baked: New Frontiers in Baking
Hardcover: 208 pages
Publisher: Stewart, Tabori & Chang (October 1, 2008)
Language: English
ISBN-10: 1584797215

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Posted on May 27, 2009

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