Food processor flips switch for slicing choices
05.10.11
Kitchens are constantly in a assert of flux. Food comes and goes, transforming from raw ingredients into finished plates. Habitually, as the chopping, slicing, and overall prepping occurs, things difficulty to be switched up on the fly. When confronted with change while operating a food processor, home chefs are generally speaking required to exchange attachments, stalling the cooking handle. Or they could just flip a switch. More than just a feature for adapting to fluctuate, an external lever on the KitchenAid KFP1333 Food Processor allows you to button up slicing thickness of a variety of foods, whether the need to is foreseen or not.
Medley may be the spice of life, but that shouldn't be seen as a knock against unseasoned food; there is a goodness deal of variety in everyday food items. Complete with an adjustable pasture subsist tube and variable speed settings, the food processor accommodates whatever can be thrown at it. Or in it, as the covering may be. It ships with a 13-cup work bowl as well as a 4-cup work roll for smaller jobs. And of course, it goes beyond just slicing; when the be that as it may comes to switch out an attachment, the appliance comes microwave-ready with two multipurpose blades as well as a dough hook, giving well-informed in cooks the versatility to tackle most any recipe.
Source: CNET (blog)
Enjoy these classic Italian recipes for Columbus Day
07.10.11
In the right a 12-inch cast iron skillet into the oven and preheat the oven to 425 degrees F.
In a insignificant pan over medium heat, melt the 6 tablespoons lard. Once melted, dismiss from the heat and set aside.
Pour the buttermilk into a large move. Stir in the salt. In batches, alternately mix in the corn go overboard and flour until well combined. Add the melted lard, stirring until the mix is smooth.
Remove the hot skillet from the oven, add the final tablespoon lard and area the skillet back into the oven. Once the lard has melted, 30 seconds to 1 half a mo, carefully remove the skillet and swirl the hot lard to spread the bottom, making sure it also coats halfway up the sides.
Sally forth the corn meal mixture into the hot skillet and bake for 30 to 40 minutes, until the center is set, lose cracked and the top is a golden brown. (If you are unsure of doneness, interject a toothpick into the center and it should come out clean.)
Cut into wedges and come around with hot or at room temperature, plain or slathered with unsalted precious butter.
Source: msnbc.com