Artisan Bread - artisan bread, bread

Click here for more information I'm a foodie; the kind of person who will drive miles to a bakery, who will visit Italy when the ricotta is sweetest. I'm also a skeptic. So, when I bought this book, I didn't expect much. But, was I ever wrong. What I love is that the authors turn everything you know about bread baking upside down, and the result is the best bread you'll ever make at home. Easily. Simply. Whenever you want. You must, however, read the introduction to the method to succeed as well as you might -- this is not a book to begin baking from the minute you buy it. But the few minutes you invest in all the suggestions pay off mightily -- how to tell when this particular kind of bread is really ready (I used to swear by an instant read thermometer -- forget that); how to dock it; how to store it, etc. The instructions are utterly clear. I've already baked ten loaves, each magnificent, and I've only had the book for a week. All kinds of breads are represented -- French loaves, ciabbata, pita, peasant -- I could go on and on. Enough for a lifetime of pleasure. Hertzberg and Francois are geniuses.

This is a terrific book ... I've tried the basic approach and it is great. To make it more useful (for some) I'd like to add a few notes.



The book has an unfortunate, (for me) bias towards light, fluffy breads and breads that rely on "ingredients". So...



Sourdough breads: I've been refrigerating my dough for years to increase the sourdough flavor. This books opens the door to a very simple approach to sourdough.



As the book notes, the sourdough taste increases with time in the refrigerator. So simply keep two sets of dough running ... a "dormant" set and an active set. Start by making a batch of dough. Stick it in the refrigerator and don't touch it for at least a week. After a week or so, make a second batch of dough. (I would mix in a hunk of the previously mixed, week old dough to enhance the sourdough development.) Now put this second batch away and start using the first batch ... which will have started to taste like a sourdough. When this first batch is used up, make up a brand new "dormant" batch and put it aside while you start using the batch that's been sitting in the refrigerator for the past week or so.



In this way you can keep a sourdough going forever, without any additional work. (Since you only a new batch when an old batch runs out.)



Rye and whole wheat: The technique is IDEAL for rye ... which is a gummy, no-knead but extremely delicate dough. I would certainly use much more rye than any of these recipes call for and would use the sourdough technique I mentioned above to develop flavor.



It its also ideal for whole wheat. The big problem with whole wheat is not the crust, (I'll mention a technique to bring out a crust), but that whole wheat contains bran, which, when kneaded, cuts the strands of gluten/protein. That's why 100% whole wheat is so dense. But, since you do not knead this dough, the bran does not cut the protein strands and the dough is free to rise almost as much as a white flour.



Personally, I use 50% rye and 50% whole wheat and, using the books oven technique get a great rise.



Another technique that develops a very thick crust, no matter the flour, is to bake the bread in a preheated, covered oven pot or casserole pot at 450 degrees.



By the way ... to get actual pumpernickel, forget the powders, (coffee and chocolate ... yeesh!) and just use pumpernickel flour in place of rye flour. (Pumpernickel flour is nothing more than whole grain rye flour.)

I have many bread baking books and was skeptical that this one would be any better or different. I expected either a catch in the "5 minutes", poor quality bread, or both. I made my first batch last week and was very impressed with both the ease and taste. You can really make the dough in just a few minutes and keep it in your fridge for use over the next 2 weeks. It was wonderful to be able to pull a chunk of the dough out of the container and have delicious bread (the last was more like a big roll) in just over an hour. I could make a loaf when I got home from work and serve it for dinner. There are many recipes included, but it also gave me a much more relaxed attitude toward the bread and I found myself making up my own additions by the time I was forming my second batch. I showed the book to a friend and rather than copy a few of the recipes, she decided to order the book herself because she said that everything looked good and it looked like stuff she would really make. Not many cookbooks earn that comment.



The book frequently calls for a pizza peel and baking stone. A set of the peel (or a suitable cutting board), stone (or an unglazed ceramic tile from Home Depot) and this book would make a great gift. In fact, I thought that I could cross several people off of my shopping list by buying the set or just the books for all. Unfortunately, it is already out of stock. Looks like I am not the only one who is impressed by it. I can't even give my book away and wait for a new copy because I spilled olive oil on it while making the sun dried tomato and Parmesan bread. By the way, it was delicious!



This is a great book for all cooking experience levels. The recipes are easy and the results impressive. - Artisan Bread - Bread - Cookbook - Easy - Baking - Gift Idea
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Artisan Bread - artisan bread, bread

Sunbeam Grill - indoor grill, convenient

Click here for more information I bought my Rocket Grill about a week ago from the TV add. I usually shop Amazon when I see something on TV that I like but this time it looked so good I just called up and did the deal on the spot. I could have saved a few bucks had I gone to ...zon first and ordered on line.



Even so I am very pleased with the item to the point I wanted to share the experience with those now thinking of buying one.



To me the best feature is that just like the other reviews, there is no clean up. I figured that was a bit too good be true and it almost is. So far, the only clean up needed was to sponge off the lid. A very slight residue of oil will settle on the inside of the lid as the heated steam from the cooking process rises and passes through. The lid is extremely easy to remove so this kind of clean up is almost negligible.



Let me tell you, I've tried a bunch of kitchen grilling systems. There are those where I would set it and forget it, infra-red convection whiz-bang thingies with huge plastic bell shaped lid, toaster ovens of different varieties and a score of others. They all have their cooking gimmicks and most do a good job of cooking as promoted. BUT THE MESS they made always ruined it. Clean up took longer than the cooking did so after a few tries, those devices were stored and not used. Eventually they would be given to a family member (heh), sold or donated.



The Rocket Grill is a keeper and I will use it regularly. Last night I made two frozen filet mignon steaks today I heated up previously cooked rotisserie chicken, made some hot dogs and a grilled ham and cheese sandwich.



Haven't needed to wash a thing. The secret is in the parchment pouches into which the food is put and within which the food is cooked. Essentially all the grease, fat, spatter, etc is retained inside the bag. Nothing but the steam gets out. No spatter, no cooked on grease, no crumbs, no kidding !!! Nuff Said ... get it !!! You'll love it.

I will address some of the negatives that people have brought up about the Rocket Grill, but first I must say that even for a cook this device was pretty damn impressive. I got it as a gift and expected to chuck it after an obligatory attempt at "grilling". As a cook, you aren't always in the mood to create something elaborate at home. So seeing it's description I immediately decided I would limit it to dry rub grilling and expected a dried husk of chicken to appear at the end (heck, it drains away the juices, I like the juices). When I cut open the breast, I was shocked to find a perfectly cooked piece of chicken with juices gushing out of it (obviously they didn't all drain out) and the outside sufficiently grilled. It actually tasted great. I was amazed at how quick it took. I rarely eat frozen but had to try it and unexpectedly had the same result.



If you don't have to cook for a family this is an option for a quick no hassle, tasty meal. But there are some potential drawbacks I will discuss for those that are thinking about whether this is a good choice for their kitchen and lifestyle:



1. Meal for two at best: I have had no problem cooking meals for my wife and I. I usually place two items, side by side, and they are ready at the same time. I however, have a slightly larger appetite so I place a second item if desired in while I am beginning to eat. Works out even better as I have a warmer second serving that if they both came out at the same time. Sandwiches are usually a one at a time affair though and that is not as fun but I usually through the first in the warmer and the other one is done in minutes.



2. Avoid overly wet rubs: If you use a really wet rub then you will run into the issues that some have had, breaking bags. I usually use dry or slightly damp rubs, if I use a wet one I pad the excess moisture. Do this and you won't have the breaking bag syndrome.



3. If you cook there is enviromental impact! Yes, you have to use bags (recurring revenue is very lucrative for sunbeam) and that will add to what you put in landfills. However, there is the cost in the amount of water and soap used for cleaning the pots and pans if you cooked something in a more conventional method too that is completely avoided by using this device. If environment is a concern with cooking, I suggest switching to a raw food diet. The other serious concern here is the use of Silicone to make the parchment nonstick, which is non-biodegradable and which likely will also be in your food. One the other side though, many also have teflon pots and pans, so what is worse? I can't say.



4. It's only a gimmick if you don't use it. I have found a perfect and consistent use for mine...it gives me a chance to make a quick and easy, yet still intensely flavorful main course on those busy nights I don't want to spend 45 minutes cooking. I have about 10 different rubs at any given time on hand ready to go, rub it on pop it in, prep the sides and a meal for two in 10-15 minutes that tastes like it took an hour or more.



Ultimately, if you use it appropriately(drier rubs, sandwiches and the like) and are looking for a quick flavorful alternative that usually requires no clean up then this will likely be a fit for your lifestyle and not a gimmick. I have probably eaten so much teflon in my lifetime I am not put off by silicone coated parchment paper, heck I use a Silpat too. As for the landfill issue, in my mind it seems a wash with all the water and soap I would have to use to properly clean my pots and pans (or George Foreman grill) to do the same job.



However, if you need to feed more than two people at once, are looking for a really moist rub/marinade grilling experience, concerned about chemicals that may get into your food and don't trust the FDA, or find that putting silicone coated parchment paper into our landfills is worse than wasting water cleaning then this is definitely not your product. - Indoor Grill - Convenient - Grill - Fast - Sunbeam Grill - Easy
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Sunbeam Grill - indoor grill, convenient

Cuisinart Gr-4 Griddler - george foreman grill, electric grill

Click here for more information This is, in my opinion, the best of the George Foreman grills.



It functions perfectly. The removable plates lock into place fairly well and do not slide around very much. It is incredibly easy to clean even without removing the plates.



The adjustable temperature and timers make cooking a lot easier when you don't have to guess at the actual temperature, like you do with so many of the other George Foreman grills.



It is sturdy, well built, and is designed to last. It fits easily onto a countertop, and I have had no problems with it whatsoever.



The one quibble I have is that the Bistro Grill does not actually shut off after it has been turned on for use, even if you press the power button again. You have to unplug it to get it to stop heating, and this is apparently by design according to the manual. This is counter-intuitive, and definitely not the way it should work. Pressing the power button should be a toggle. Press once, it turns on. Press a second time, it should turn *off*.

I bought this grill as a replacement for a "Ready-Set-Go" that was a piece of junk that fell apart after only a couple of uses. I really liked having a counter-top grill though, so i thought I'd give this Foreman a try! WoW! Am I glad I did! Grilled some Maple/Dijon/BBQ Glazed Salmon the first night, and it came out better than when I use my professional outdoor grill. I love the interchangable grill, deepdish, and muffin grill plates. The kids loved the deep dish pizza too! Now, if I can get George to offer an omlet and tiny muffins plate like I had with the "Ready-set-Go" this thing would be perfect. It's easy to use, quick and easy to clean with the removable plates, and versatile. Bottom line: buy it! ...and enjoy!

This grill is quick and versatile. Temperature and time controls are very simple. All grilling/baking plates are very easy to remove and pop in the dishwasher. Thus no greasy cleanup after burgers, etc. At this price a more complete cookbook should be included, since cooking is done on both sides and cooking time is much shorter than other methods.

This has been a great tool for me. I still prefer using a flame grill but when time or weather doesn't allow for it (which is quite often) this is a great alternative. I have used it to cook chicken, fish, steak, burgers, turkey breast (both ground in the deep dish attachment and fillet on the grill attachment) and have baked muffins in the muffin attachment. I have been pleased with the results of all items cooked except for the steaks. It may just be me needing to get the cooking method down but my steaks are only OK when using this. I am going to be purchasing a couple of the attachments soon so I can have waffles and mini burgers. Overall I am very happy with this purchase and would recommend it.

Ok, so after some extensive research I bought this a couple months ago. Overall I'm a big fan. I love cooking and this baby makes some things so much simpler. You all know what the deal is with what it can and cannot do, but here's my take on it.



Pros,

-Large area, able to cook for several people at once

-Temperature control and timer a big plus, and an improvement over the last model I had (I forget which it was)

-Tiltable for easy cooking of steaks and other things that should not have runoff.

-INTERCHANGABLE PLATES makes cleaning so much easier.



Cons,

-Really short power cord is just aggravating

-THIS MODEL DOES NOT SUPPORT THE WAFFLE IRON PLATES, which I find ridiculous. I bought it with the expectation that I could buy the waffle plates afterwards, especially because they are both 84sq inch models. I want waffles!

The GRP4EMB George Foreman Grill with the deep bake pan and interchangeable grill plates has become the second most used appliance on my counter, after the microwave. I'd done on-line research to find a reliable product that would have the functionality of cookers with removable upper and lower grills similar to what are advertised on TV, but which would be well-made and reliable. This item seemed like the best thing out there, but it was new and there weren't many reviews available. I took a chance on it because the George Foreman name implies a level of quality. I've had this thing for about three months now and it's great. I cook with it almost every day, and sometimes several times a day.



The waffle plates were not included, and I bought them separately from Amazon. Contrary to what another reviewer said, they fit fine. You have to make sure you get the waffle plates that go with this model.



The deep dish baker is superior to a toaster oven because you can bake items in sauce. For example, you can make a small lasagna that feeds two in less than half an hour by using two layers of the no-boil type lasagna pasta and adding a large can of tomato sauce for moisture and whatever filling you want. I also use the deep dish pan to bake olive oil drizzled broccoli or asparagus, Rachel Ray style. The deep dish does a good job baking frozen biscuits (8 at a time), and other frozen convenience items like fish sticks and chicken strips.



The coating on the grills is the usual George Foreman hard non-stick metal type, and stands up well to repeated washing.



My only complaint (and this is minor) is that the cook time only goes up to 20 minutes. I sometimes have to keep an eye on the timer and add additional minutes before the cook time is up. - George Foreman Grill - Electric Grill - Kitchen Gadgets - Easy
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Cuisinart Gr-4 Griddler - george foreman grill, electric grill