?

Log in

mbumby
Unusual kitchen tool 
18th-Apr-2010 03:16 pm
Joy
Got a hankering for biscuits today. While "cutting the butter into the flour+" using a tool that I have no idea what it's name is (and while I assume I'm using it as it was intended, I'm not positive) it went "sprong". This tool has a plastic handle, and metal loops that connect from one end of the handle to the other. The screw that had fallen out was obvious, but the nut that had been holding the screw into the handle was nowhere to be seen. I wasn't even sure that it had fallen into the pre-dough. What to do... Went over to the metal door, removed the sheaf of papers, setting them aside, retaining the Hard Disk Magnet that the wonderful spouse had bought me a while ago. Cleaned it off a bit, and then moved it through the flour. Yep, the nut _had_ fallen in!

I figured I'd inaugurate my new fancy "Silicone, non-stick" rolling pin. Eventually figured out how to get it out of its box. Read the directions and had to laugh. It's non-stick. It suggests that the dough be chilled before using it, and if the dough becomes un-chilled, fridge it longer. It suggests other rolling techniques. I had to think of magic diet pills that don't work if you eat anything other than celery.
Comments 
18th-Apr-2010 07:43 pm (UTC)
It's called a pastry cutter.

Yay for magnets!
18th-Apr-2010 09:43 pm (UTC)
Thanks. (That's what I get for browsing dollar stores and figuring what I could do with something.)
18th-Apr-2010 10:08 pm (UTC)
You figured good.

It was designed to combine dry crumby ingredients for pastries where you aren't supposed to beat hard, so you get a nice crumbly texture when cooked. Stuff like coffeecake, and also the crumbly topping on coffeecake.
19th-Apr-2010 06:09 pm (UTC)
That makes sense -- thanks for the info.
18th-Apr-2010 09:34 pm (UTC)
Hmmm ... I could be talked into making sausage gravy.
18th-Apr-2010 09:46 pm (UTC)
Well... I like my morning biscuits thinner and smaller than the standard restaurant gravy biscuits. My recipe that starts with 1 3/4 cup flour makes 14 of my biscuits. (Were I making them for gravy I'd probably be closer to 6, I figure.) I use the medium cutter, and figure I'd need to use the large, and poof it up rather than rolling it out...

If I hadn't eaten so much already today, I'd say "your on!"
18th-Apr-2010 11:28 pm (UTC)
Very clever solution to your missing-nut problem. Yay for magnets!

I could visualize the tool -- I've used such a thing myself -- but couldn't remember the name either.

Now I want biscuits.
19th-Apr-2010 06:13 pm (UTC)
I think my recipe comes straight out of Joy. Pretty easy... Someone with a larger kitchen or who is more at home in it might go faster, and I think I finish up everything in under an hour.

Although, it said cook 12-15 minutes, and at 13 minutes I was still doing dishes (they'd built up) so I took about 30 more seconds and they were... um... golden brown all the way through. I've never seen that. I've burnt things, but usually they just burn on the outside. These looked like dark cornmeal.
19th-Apr-2010 06:39 pm (UTC)
I got my biscuit recipe from my old Pillsbury cookbook. The recipe includes variations for rolled or drop biscuits.
This page was loaded Jul 22nd 2017, 8:48 am GMT.