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| Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not. |
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The current issue, Nov/Dec 2005 (issue # 77) of Cook's Illustrated
magazine has a great review of stand mixers. It's especially pertinent to bread makers since dough working was one of the tests. It's worth a look if you are in the market for a new or first mixer. www.cooksillustrated.com |
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"QX" wrote in message ... The current issue, Nov/Dec 2005 (issue # 77) of Cook's Illustrated magazine has a great review of stand mixers. It's especially pertinent to bread makers since dough working was one of the tests. It's worth a look if you are in the market for a new or first mixer. www.cooksillustrated.com The issue I have with Cook's Illustrated is that their criteria are often detached from reality. For instance, they picked an $80 All-Clad cake pan as their best choice over a list of fine pans. Everyone knows that stainless is a poor heat conductor. They said that cakes stuck to aluminum cake pans, including the brands that I use. I don't have a problem with cakes sticking to the pan, and therefore spending $80 on a stainless pan seems ridiculous. Furthermore, you are way out of luck if you want to make anything but a small round or square cake because All-Clad has an extremely limited line of pans. |
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QX wrote:
The current issue, Nov/Dec 2005 (issue # 77) of Cook's Illustrated magazine has a great review of stand mixers. It's especially pertinent to bread makers since dough working was one of the tests. It's worth a look if you are in the market for a new or first mixer. www.cooksillustrated.com BTW, membership is required to read articles online. |
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pennyaline wrote:
QX wrote: The current issue, Nov/Dec 2005 (issue # 77) of Cook's Illustrated magazine has a great review of stand mixers. It's especially pertinent to bread makers since dough working was one of the tests. It's worth a look if you are in the market for a new or first mixer. www.cooksillustrated.com BTW, membership is required to read articles online. so go to the library or barnes and noble -- Del Cecchi "This post is my own and doesn’t necessarily represent IBM’s positions, strategies or opinions.” |
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