mixing bowl
Noun
1. mixing bowl - bowl used with an electric mixer
Often of stainless steel, can be glass or, less commonly, copper or plastic
bowl - a dish that is round and open at the top for serving foods
More here:
http://dictionary.reference.com/browse/food+processor
Showing posts with label Electric Mixer. Show all posts
Showing posts with label Electric Mixer. Show all posts
Friday, November 18, 2011
Wednesday, November 16, 2011
Strawberries and Cream Bars
Results: 12 servings
Apparatus:
Blender
9-by-13-inch baking dish
Fork
Rubber spatula
Large bowl
Electric mixer
Medium bowl
Components:
2 pounds (6 cups) strawberries (hulled, halved if large)
1-1/2 cups sugar
Coarse salt
7 large egg whites
2/3 cup cold heavy cream
1 tsp. pure vanilla extract
If you have concerns about serving uncooked egg whites, replace them with pasteurized egg whites, which can be found in the dairy aisle.
Procedure:
1. In a blender, combine strawberries, 3/4 cup sugar and pinch of salt, and purée until smooth.
2. Pour into a 9-by-13-inch baking dish.
3. Transfer to freezer and scrape with a fork every 30 minutes until mixture is thick and slushy, about 2 hours.
4. Smooth top with a rubber spatula.
5. In a large bowl, using an electric mixer, beat egg whites on high until foamy.
6. With electric mixer on medium, gradually add 3/4 cup sugar.
7. Increase speed to high and beat until stiff, glossy peaks form, about 3 minutes.
8. In another medium bowl, beat cream and vanilla on high until stiff peaks form, about 1 minute to 2 minutes.
9. With rubber spatula, gently fold whipped cream into egg white mixture.
10. Pour over strawberry mixture and smooth top with rubber spatula.
11. Freeze until firm, about 4 hours (or, covered, up to 3 days), before cutting into 12 squares.
Original recipe from:
http://nl.newsbank.com/nl-search/we/Archives?p_multi=NWRB&p_product=SHNP8&p_theme=shnp8&p_action=search&p_maxdocs=200&p_field_label-0=title&p_text_label-0=%27Cool,%27%20%27creamy%27%20are%20summer%27s%20keywords%20for%20dessert&s_dispstring=headline%28%27Cool,%27%20%27creamy%27%20are%20summer%27s%20keywords%20for%20dessert%29&xcal_numdocs=20&p_perpage=10&p_sort=YMD_date:D&xcal_useweights=no
Apparatus:
Blender
9-by-13-inch baking dish
Fork
Rubber spatula
Large bowl
Electric mixer
Medium bowl
Components:
2 pounds (6 cups) strawberries (hulled, halved if large)
1-1/2 cups sugar
Coarse salt
7 large egg whites
2/3 cup cold heavy cream
1 tsp. pure vanilla extract
If you have concerns about serving uncooked egg whites, replace them with pasteurized egg whites, which can be found in the dairy aisle.
Procedure:
1. In a blender, combine strawberries, 3/4 cup sugar and pinch of salt, and purée until smooth.
2. Pour into a 9-by-13-inch baking dish.
3. Transfer to freezer and scrape with a fork every 30 minutes until mixture is thick and slushy, about 2 hours.
4. Smooth top with a rubber spatula.
5. In a large bowl, using an electric mixer, beat egg whites on high until foamy.
6. With electric mixer on medium, gradually add 3/4 cup sugar.
7. Increase speed to high and beat until stiff, glossy peaks form, about 3 minutes.
8. In another medium bowl, beat cream and vanilla on high until stiff peaks form, about 1 minute to 2 minutes.
9. With rubber spatula, gently fold whipped cream into egg white mixture.
10. Pour over strawberry mixture and smooth top with rubber spatula.
11. Freeze until firm, about 4 hours (or, covered, up to 3 days), before cutting into 12 squares.
Original recipe from:
http://nl.newsbank.com/nl-search/we/Archives?p_multi=NWRB&p_product=SHNP8&p_theme=shnp8&p_action=search&p_maxdocs=200&p_field_label-0=title&p_text_label-0=%27Cool,%27%20%27creamy%27%20are%20summer%27s%20keywords%20for%20dessert&s_dispstring=headline%28%27Cool,%27%20%27creamy%27%20are%20summer%27s%20keywords%20for%20dessert%29&xcal_numdocs=20&p_perpage=10&p_sort=YMD_date:D&xcal_useweights=no
Thursday, October 27, 2011
*Chocolate Pecan Pie with Semisweet Chocolate and Jack Ice Cream*
Results: 8 servings, 1 (10-inch) tart
Apparatus:
Oven (preheat to 400F)
Sifter
2 Large Bowls
Plastic wrap
Small saucepan
Whisk
Rolling pin
10-inch fluted tart pan with a removable bottom
Parchment paper (lightly buttered)
Pie weights (or beans or rice)
Electric mixer
Medium saucepan
2 Medium bowls
Wooden spoon
Fine mesh sieve
Electric ice cream maker
Freezer safe container with lid
Components:
Chocolate Pie Crust:
1 1/4 cups all-purpose flour
6 tbsp. confectioners' sugar
2 tbsp. unsweetened cocoa powder
Pinch salt
8 tbsp. (1 stick) cold unsalted butter (cut into pieces)
1 large egg yolk (lightly beaten)
2 tbsp. cold water
Jack Chocolate Ganache:
1 cup heavy cream
1 cup chopped bittersweet chocolate
1 tbsp. whiskey (recommended: Jack Daniel's) or your favorite whiskey
Pie Filling:
12 tbsp. light brown sugar
3 tbsp. unsalted butter (at room temperature)
Pinch salt
3 large eggs (lightly beaten)
1 cup dark corn syrup
1 tsp. vanilla extract
2 cups pecan halves
Semisweet Chocolate and Jack Ice Cream (or substitute good store bought ice cream):
1 cup heavy cream
1 cup whole milk
1/2 vanilla bean (cut and scraped)
4 egg yolks
1/2 cup sugar
4 ounces semisweet chocolate chips (about 1/2 cup)
1/4 cup whiskey (recommended: Jack Daniel's) or your favorite whiskey
Procedure:
Chocolate Pie Crust:
1. Sift the flour, sugar, cocoa, and salt into a large bowl.
2. With your fingers, incorporate the butter pieces into the dry ingredients until the mixture resembles coarse crumbs.
3. Mix in the egg yolk and water to make a soft dough.
4. Flatten the dough into a disk.
5. Wrap tightly in plastic wrap.
6. Place in the refrigerator to rest for at least 1 hour before using.
7. On a lightly floured surface, roll the dough out 1/8-inch thick.
8. Gently fit the dough into a 10-inch fluted tart pan with a removable bottom, easing the pastry gently into the bottom and sides.
9. Trim the edges of the dough so that they overhang slightly over the edge of the tart pan.
10. Fold this excess dough over the sides so that the outer edges are almost twice as thick as the bottom of the crust.
11. Press so that the edges are flush with the top of the pan.
12. Cover and refrigerate for at least 30 minutes or overnight.
13. Preheat the oven to 400 degrees F and position a rack in the center of the oven.
14. Line the tart shell with lightly buttered parchment paper
15. Add pie weights, beans, or rice.
16. Bake until set and the edges just begin to firm up, about 10 minutes.
17. Cool completely on a wire rack.
Jack Chocolate Ganache:
1. Bring cream just to a boil in a small saucepan.
2. Add chocolate and whisk to combine.
3. Stir in whiskey and keep warm.
Pie Filling:
1. Reduce the oven temperature to 350 degrees F.
2. Combine the brown sugar, butter and salt in a large bowl.
3. Using an electric mixer, cream together.
4. Add the eggs, 1 at a time, beating well after each addition.
5. Add the dark corn syrup and vanilla extract.
6. Whisk well to blend.
7. Place the pecan halves evenly over the bottom of the prepared tart shell.
8. Pour the filling over the pecans.
9. Bake until the tart is set, about 50 minutes.
10. Cool completely on a wire rack.
Semisweet Chocolate and Jack Ice Cream:
1. Combine the heavy cream, milk and vanilla bean and scraped seeds in a medium saucepan over medium-high heat and bring just to a simmer.
2. While the cream and milk are heating, whisk the egg yolks and sugar in a medium bowl until pale yellow and thick.
3. When the cream mixture reaches a simmer, ladle about 1/2 cup of the hot mixture to the egg yolk mixture and whisk to combine.
4. Add another 1/2 cup of the hot cream mixture to the egg yolk mixture and whisk again to combine.
5. Slowly whisk the egg yolk mixture into the hot cream mixture in the saucepan.
6. Reduce the heat to medium-low.
7. Cook the custard, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon.
8. Remove from the heat and immediately strain through a fine mesh sieve into a medium bowl containing the chocolate chips.
9. Allow to sit undisturbed for 1 minute before whisking to incorporate.
10. Add the whiskey to the custard.
11. Stir to blend.
12. Set aside to cool completely.
13. Transfer to a refrigerator and chill thoroughly.
14. Once the custard is chilled, follow the manufacturer's instructions for churning in an electric ice cream maker.
15. Once set, transfer the ice cream to a freezer-safe container
16. Freeze until firm before serving, 4 to 8 hours.
Combine:
1. Serve the pie at room temperature.
2. Each slice garnished with a small scoop of ice cream and a drizzle of Jack Chocolate Ganache.
Original recipe from:
http://www.foodnetwork.com/recipes/emeril-lagasse/chocolate-pecan-pie-with-semisweet-chocolate-and-jack-ice-cream-recipe/index.html
Apparatus:
Oven (preheat to 400F)
Sifter
2 Large Bowls
Plastic wrap
Small saucepan
Whisk
Rolling pin
10-inch fluted tart pan with a removable bottom
Parchment paper (lightly buttered)
Pie weights (or beans or rice)
Electric mixer
Medium saucepan
2 Medium bowls
Wooden spoon
Fine mesh sieve
Electric ice cream maker
Freezer safe container with lid
Components:
Chocolate Pie Crust:
1 1/4 cups all-purpose flour
6 tbsp. confectioners' sugar
2 tbsp. unsweetened cocoa powder
Pinch salt
8 tbsp. (1 stick) cold unsalted butter (cut into pieces)
1 large egg yolk (lightly beaten)
2 tbsp. cold water
Jack Chocolate Ganache:
1 cup heavy cream
1 cup chopped bittersweet chocolate
1 tbsp. whiskey (recommended: Jack Daniel's) or your favorite whiskey
Pie Filling:
12 tbsp. light brown sugar
3 tbsp. unsalted butter (at room temperature)
Pinch salt
3 large eggs (lightly beaten)
1 cup dark corn syrup
1 tsp. vanilla extract
2 cups pecan halves
Semisweet Chocolate and Jack Ice Cream (or substitute good store bought ice cream):
1 cup heavy cream
1 cup whole milk
1/2 vanilla bean (cut and scraped)
4 egg yolks
1/2 cup sugar
4 ounces semisweet chocolate chips (about 1/2 cup)
1/4 cup whiskey (recommended: Jack Daniel's) or your favorite whiskey
Procedure:
Chocolate Pie Crust:
1. Sift the flour, sugar, cocoa, and salt into a large bowl.
2. With your fingers, incorporate the butter pieces into the dry ingredients until the mixture resembles coarse crumbs.
3. Mix in the egg yolk and water to make a soft dough.
4. Flatten the dough into a disk.
5. Wrap tightly in plastic wrap.
6. Place in the refrigerator to rest for at least 1 hour before using.
7. On a lightly floured surface, roll the dough out 1/8-inch thick.
8. Gently fit the dough into a 10-inch fluted tart pan with a removable bottom, easing the pastry gently into the bottom and sides.
9. Trim the edges of the dough so that they overhang slightly over the edge of the tart pan.
10. Fold this excess dough over the sides so that the outer edges are almost twice as thick as the bottom of the crust.
11. Press so that the edges are flush with the top of the pan.
12. Cover and refrigerate for at least 30 minutes or overnight.
13. Preheat the oven to 400 degrees F and position a rack in the center of the oven.
14. Line the tart shell with lightly buttered parchment paper
15. Add pie weights, beans, or rice.
16. Bake until set and the edges just begin to firm up, about 10 minutes.
17. Cool completely on a wire rack.
Jack Chocolate Ganache:
1. Bring cream just to a boil in a small saucepan.
2. Add chocolate and whisk to combine.
3. Stir in whiskey and keep warm.
Pie Filling:
1. Reduce the oven temperature to 350 degrees F.
2. Combine the brown sugar, butter and salt in a large bowl.
3. Using an electric mixer, cream together.
4. Add the eggs, 1 at a time, beating well after each addition.
5. Add the dark corn syrup and vanilla extract.
6. Whisk well to blend.
7. Place the pecan halves evenly over the bottom of the prepared tart shell.
8. Pour the filling over the pecans.
9. Bake until the tart is set, about 50 minutes.
10. Cool completely on a wire rack.
Semisweet Chocolate and Jack Ice Cream:
1. Combine the heavy cream, milk and vanilla bean and scraped seeds in a medium saucepan over medium-high heat and bring just to a simmer.
2. While the cream and milk are heating, whisk the egg yolks and sugar in a medium bowl until pale yellow and thick.
3. When the cream mixture reaches a simmer, ladle about 1/2 cup of the hot mixture to the egg yolk mixture and whisk to combine.
4. Add another 1/2 cup of the hot cream mixture to the egg yolk mixture and whisk again to combine.
5. Slowly whisk the egg yolk mixture into the hot cream mixture in the saucepan.
6. Reduce the heat to medium-low.
7. Cook the custard, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon.
8. Remove from the heat and immediately strain through a fine mesh sieve into a medium bowl containing the chocolate chips.
9. Allow to sit undisturbed for 1 minute before whisking to incorporate.
10. Add the whiskey to the custard.
11. Stir to blend.
12. Set aside to cool completely.
13. Transfer to a refrigerator and chill thoroughly.
14. Once the custard is chilled, follow the manufacturer's instructions for churning in an electric ice cream maker.
15. Once set, transfer the ice cream to a freezer-safe container
16. Freeze until firm before serving, 4 to 8 hours.
Combine:
1. Serve the pie at room temperature.
2. Each slice garnished with a small scoop of ice cream and a drizzle of Jack Chocolate Ganache.
Original recipe from:
http://www.foodnetwork.com/recipes/emeril-lagasse/chocolate-pecan-pie-with-semisweet-chocolate-and-jack-ice-cream-recipe/index.html
Monday, October 17, 2011
REVIEW: Whisk
If you are dealing with egg whites, you need a good whisk (except for the lazy people, like me, who use mixers). Though, truth be told, sometimes I'm too lazy to clean the mixer for a small job and I find myself reaching for the whisk.I like the OXO 9-in. Good Grips Egg Whisk. It has a nice gripping handle. So, I don't need to grip with as much force to keep a hold of it and my hand doesn't get as tired.
If you have a small job that you just need to knock out quickly, a whisk is a good choice. For larger jobs, you probably want a mixer (unless you are trying to impress someone).
Wednesday, October 5, 2011
Banana Spice Cake
As Seen On Joy of Desserts & More Linky Page.
Results: 16 servings
Apparatus:
Oven (preheat to 350F)
12-cup bundt pan
Cooking spray
Sieve
Mixing bowl
Small saucepan
Small bowl
Medium mixing bowl
Electric mixer
Large mixing bowl
Components:
2 1/2 cups unsifted cake flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
2 tablespoons butter
3 large egg whites
1/4 teaspoon cream of tartar
1 3/4 cups granulated sugar (divided 1 cup, 3/4 cup)
1 cup mashed very ripe bananas (2 large bananas)
1/4 cup canola oil
1 tablespoon freshly grated orange zest
1 1/2 teaspoons vanilla extract
1 large egg yolk
3/4 cup buttermilk
Confectioners’ sugar for dusting
Procedure:
1. Preheat oven to 350°F.
2. Coat bundt pan with cooking spray.
3. Sift flour, baking powder, baking soda, cinnamon, nutmeg, allspice, ginger, cloves and salt together into a bowl; set aside.
4. Heat butter in a small saucepan over medium heat, swirling the pan, until the butter turns a nutty brown.
5. Pour the butter into a small bowl and let cool slightly.
6. Beat egg whites in a clean mixing bowl with an electric mixer on low speed just until frothy.
7. Add cream of tartar, increase the speed to medium and beat until soft peaks form.
8. Gradually beat in 3/4 cup sugar, 2 tablespoons at a time, just until firm peaks form; set aside.
9. Combine mashed banana, oil, orange zest, vanilla, egg yolk, the reserved melted butter and the remaining 1 cup sugar in a large mixing bowl.
10. Beat to combine.
11. With the mixer on low speed, add the buttermilk and flour mixtures alternately in two additions each.
12. Beat just until blended.
13. Add a heaping spoonful of the meringue and beat for just a few seconds to lighten the batter.
14. Fold the remaining meringue into the batter by hand.
15. Pour the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean and the cake is richly browned (50 to 60 minutes).
16. Cool in the pan on a rack for 10 minutes
17. Turn out onto the rack to cool completely.
18. Before serving, dust the cake with confectioners’ sugar.
Original recipe from:
http://www.cooking.com/Recipes-and-More/recipes/Banana-Spice-Cake-recipe-10177.aspx
Results: 16 servings
Apparatus:
Oven (preheat to 350F)
12-cup bundt pan
Cooking spray
Sieve
Mixing bowl
Small saucepan
Small bowl
Medium mixing bowl
Electric mixer
Large mixing bowl
Components:
2 1/2 cups unsifted cake flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
2 tablespoons butter
3 large egg whites
1/4 teaspoon cream of tartar
1 3/4 cups granulated sugar (divided 1 cup, 3/4 cup)
1 cup mashed very ripe bananas (2 large bananas)
1/4 cup canola oil
1 tablespoon freshly grated orange zest
1 1/2 teaspoons vanilla extract
1 large egg yolk
3/4 cup buttermilk
Confectioners’ sugar for dusting
Procedure:
1. Preheat oven to 350°F.
2. Coat bundt pan with cooking spray.
3. Sift flour, baking powder, baking soda, cinnamon, nutmeg, allspice, ginger, cloves and salt together into a bowl; set aside.
4. Heat butter in a small saucepan over medium heat, swirling the pan, until the butter turns a nutty brown.
5. Pour the butter into a small bowl and let cool slightly.
6. Beat egg whites in a clean mixing bowl with an electric mixer on low speed just until frothy.
7. Add cream of tartar, increase the speed to medium and beat until soft peaks form.
8. Gradually beat in 3/4 cup sugar, 2 tablespoons at a time, just until firm peaks form; set aside.
9. Combine mashed banana, oil, orange zest, vanilla, egg yolk, the reserved melted butter and the remaining 1 cup sugar in a large mixing bowl.
10. Beat to combine.
11. With the mixer on low speed, add the buttermilk and flour mixtures alternately in two additions each.
12. Beat just until blended.
13. Add a heaping spoonful of the meringue and beat for just a few seconds to lighten the batter.
14. Fold the remaining meringue into the batter by hand.
15. Pour the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean and the cake is richly browned (50 to 60 minutes).
16. Cool in the pan on a rack for 10 minutes
17. Turn out onto the rack to cool completely.
18. Before serving, dust the cake with confectioners’ sugar.
Original recipe from:
http://www.cooking.com/Recipes-and-More/recipes/Banana-Spice-Cake-recipe-10177.aspx
Sunday, July 31, 2011
REVIEW: Electric Mixer
Electric Mixers save you a lot of effort when beating eggs. When you have leftover egg whites, beating eggs to make meringue can be a useful solution.
They also help when you get a 'three handed' recipe. I hate it when the recipe wants me to add an ingredient while one hand is holding the bowl and the other is holding the whisk.
There are two good choices for an electric mixer: Sunbeam MixMaster 2594
and KitchenAid Artisan KSM150PS
The Sunbeam MixMaster is like the one your mom probably had in her kitchen. It runs under $100 and it will get the job done. It comes with it's own mixing bowl but will work with many different kinds of stainless steel or glass mixing bowls. It isn't as robust as a professional mixer but it is also significantly cheaper. The only downside is that it does not come with the whisk attachment for beating egg whites.
The KitchenAid is a professional style mixer with a professional style price. The bowl is taller but narrower which helps keep things in the bowl. Unfortunately, that also means that none of your other bowls will fit. The KitchenAid comes with everything that you will need including a pouring shield to keep the mess down when adding ingredients while mixing.
In either case, if you are mixing multiple parts of a recipe, you will have to clean the bowl and the mixing attachments. between the mixes. I usually consider that an acceptable trade-off to mixing by hand.
They also help when you get a 'three handed' recipe. I hate it when the recipe wants me to add an ingredient while one hand is holding the bowl and the other is holding the whisk.
There are two good choices for an electric mixer: Sunbeam MixMaster 2594
and KitchenAid Artisan KSM150PS
The Sunbeam MixMaster is like the one your mom probably had in her kitchen. It runs under $100 and it will get the job done. It comes with it's own mixing bowl but will work with many different kinds of stainless steel or glass mixing bowls. It isn't as robust as a professional mixer but it is also significantly cheaper. The only downside is that it does not come with the whisk attachment for beating egg whites.The KitchenAid is a professional style mixer with a professional style price. The bowl is taller but narrower which helps keep things in the bowl. Unfortunately, that also means that none of your other bowls will fit. The KitchenAid comes with everything that you will need including a pouring shield to keep the mess down when adding ingredients while mixing.In either case, if you are mixing multiple parts of a recipe, you will have to clean the bowl and the mixing attachments. between the mixes. I usually consider that an acceptable trade-off to mixing by hand.
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