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Where can I find a nice three level serving dish for small cookies/pastries?

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The Secret to Making Good Pastry


If you're not a massive baker, you probably get frightened at the thought of making your own pastry.
The ingredients of pastry are very basic. Flour, fat and water to bind it as a paste. But depending on the proportions of fat you use and how you incorporate it, will alter the kind of pastry you make.
If you are making short crust or puff pastry, you need to keep the pastry cool or it will be hard to work with. Handling pastry if it's very hot around or your hands are sweaty will not produce good results.
Pastry should be mixed quickly as it minimizes the gluten development. The more you work the pastry, the more the gluten gets activated and then pastry can become elastic and hard to roll.
The same applies to making pastry in the food processor - don't overwork it.
If you're making shortcrust pastry, put the dough in the fridge for 30 mins.

Here's a recipe for shortcrust pastry;
  • 7 oz plain flour or all purpose flour (see tip below)
  • Pinch of salt
  • 4 oz butter, cubed or an equal mix of butter and lard
  • 2-3 tbsp very cold water
Put the flour and butter in a clean bowl
Rub the butter into the flour using your fingertips until it resembles fine crumbs
Add the cold water to the mixture until it binds.
Wrap in cling film and put in the fridge for approx 30 mins.

on Jan 02, 2014 | Baking

1 Answer

I just purchased a Zenker Sparabiscotti Pastry press to make cookie. the only instructions appear on the package in Italian. I'm trying to find them in English.


The biscuit maker, I would say he has done and crazy almost all of those who try it, at least the first time ... because it is not generally the biscuit "fired" but instead remains attached, or separates into many small pieces, or worse-S falls everything collapsed.
Today I want to explain how I use it and a few tricks that I discovered after the first attempt ended badly.
First, the main part makes the dough, I would say that have to be made with butter, although I think I saw some results with the pastry with oil, but I've never tried it.
So would start with the recipe for shortbread.

Ingredients:
150g soft butter
75g icing sugar
1 large egg
225g flour
1/2 teaspoon baking powder
a pinch of salt
grated lemon peel
They are fitted with the whisk the butter and sugar until the mixture is foamy.
You add the egg and you absorb well, add the lemon zest and salt.
At this point with a spatula add the flour sifted with baking powder and mix well.
Our pasta is ready for use. In this case, we will work with the biscuit maker, otherwise you can also use a pastry bag with various outlets.
-First, I suggest the use of aluminum pans, you "shoot" the cookies on the baking sheet directly ABSOLUTELY DO NOT USE baking paper!
The biscuit maker should be well-filled by pressing the dough so as not to leave air pockets in the tube. First you put the plate you want to use, you fill the tube with the dough, roll out the underwire station and then is screwed to close.
-Now we keep upright the biscuit maker, stuck to the pan, a positive click and then pull up. I wanted to take decent pictures with the self-timer, but decent in these there is very little ;-'

Dec 14, 2013 | Zenker Home

1 Answer

Cafe world pastry station is stuck


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Make sure to select ALL of the "threat categories" when you install or configure Avira...

You should be in pretty good shape if you run and install all of these programs.

Aug 22, 2012 | Zynga Cafe World

1 Answer

I need an instruction book for the pasta boat


For elbow, bowtie, ziti, rotini, and penee

1 serving -1/2cup -water level at #1
2 servings -1 cup -water level at #1
3 servings - 1 1/2cups - water level 2
4 servings - 2 cups - water level at 4
6 servings - 3 cups - water level at 6
8 servings - 4 cups - water level at 8

cook times based on serving size ( serving size - minutes)

1 - 17
2 - 18
3 - 21
4 - 23
6 - 25
8 - 27

Stir macaroni once halfway through cooking for al dente; for softer pasta, cook several minutes longer.

and just because I couldn't find this online no matter how hard I tried:

For spaghetti, linguine, angel hair and fettuccini

1 serving - 1/2 the handle - water level 1
2 servings- 1 full handle - water level 2
3 servings- 1 1/2 handles - water level 3
4 servings- 2 full handles - water level 4
6 servings- 3 full handles - water level 6
8 servings- 4 full handles - water level 8

cook time servings/minutes

spaghetti - 1/13-14, 2/15-16, 3/16-18, 4/18-20, 6/20-22, 8/22
thin pasta-1/12-13, 2/13-14, 3/15-16, 4/17-18, 6/19-20, 8/21
angel hair- 1/11-12, 2/12-13, 3/13-14, 4/14-15, 6/15-16, 8/17

Oct 03, 2011 | Kitchen Appliances - Others

1 Answer

I want to serve three kinds of soup in my Rival roaster oven with the three pans. Must I put water in the large pan that the three small pans rest in? Must i put water between the large pan and the...


Your Owner's Guide for the Rival 18 qt. Roaster Oven with Buffet Server can be found here:

http://www.rivalproducts.com/manuals/MANUALS/RO180BR-C_43_18972586.PDF

Refer to page 6 for complete instructions.

You do not add water or anything below the roasting pan. You fill your roasting pan 1/2 to 3/4 full with water, place in the empty serving dishes, then preheat at 350 degrees until hot (about 1/2 hour).

Then fill the serving dishes and reduce heat to 250 degrees. You may need to adjust heat and more hot water if necessary.

Feb 21, 2011 | Rival 18 Qt Roaster Oven with Buffet...

2 Answers

Pasta boat manual


MicrowavePasta Boat InstructionsFor elbow, bowtie, ziti, rotini, and penne

1 serving -1/2cup -water levelat #1
2 servings -1 cup -water level at #1
3 servings - 1 1/2cups - water level 2
4 servings - 2 cups - water level at 4
6 servings - 3 cups - water level at 6
8 servings - 4 cups - water level at 8

cook times based on serving ( serving - minutes)

1 - 17
2 - 18
3 - 21
4 - 23
6 - 25
8 - 27

Stir macaroni once halfway through cooking for al dente; for softer pasta, cookseveral minutes longer.


For spaghetti, linguine, angel hair andfettuccini

1 serving - 1/2 the handle - water level 1
2 servings- 1 full handle - water level 2
3 servings- 1 1/2 handles - water level 3
4 servings- 2 full handles - water level 4
6 servings- 3 full handles - water level 6
8 servings- 4 full handles - water level 8

Cook Time: servings/minutes

spaghetti - 1/13-14, 2/15-16, 3/16-18, 4/18-20, 6/20-22, 8/22
thin pasta-1/12-13, 2/13-14, 3/15-16, 4/17-18, 6/19-20, 8/21
angel hair- 1/11-12, 2/12-13, 3/13-14, 4/14-15, 6/15-16, 8/17)

Nov 30, 2010 | Microwave Ovens

1 Answer

A china serving dish has a small place where the paint has chipped. If the spot is covered with matching paint and then with clear nail polish, what is the prognosis? (other suggestions welcome!!!)


Inside.....NO.... not suitable for serving food.... etc. Also it will cook into your food ..... YUK!! Outside.....will not hold up. Are you talking about China ... dishes to eat on? Or the pot that goes in Crock Pots? If you are talking about dishes to eat on.... and depending on where the chip is...... that might work. Always put that dish at your seat..... then you can avoid the area with your food.

Aug 28, 2010 | Crock Pots & Slow Cookers

1 Answer

The problem is I don't have any instructions. This pastrty press is way old.


maybe this will help :)
cookie presses come in a wide variety of choices; some are even electric, but there is nothing like a good old-fashioned cookie press for the sheer fun of use and the quality of the end product. The Mirro Cookie Press contains a central cylinder with a screw-on end that holds the cookie extrusion plates and tips for shaping cookies and pastries. On the other end of the cylinder is a cap with a large screw running through the center. On the outside of the cap is a handle for turning the press inside the cylinder. The screw is attached to a plate, which pushes the dough through the cookie press shaping plate or tip onto the cookie sheet, and it's ready to bake. jQuery('.intro .thumbnail').each(function(i,e){ jQuery(e).find('img').one('error',function(){ jQuery(e).remove(); }); });
Difficulty: Moderately Easy Instructions Things You'll Need:
  • Recipe and ingredients for cookie dough
  • Soft dishcloth
  • Mirro Cookie press with at least one plate
  • Non-stick cookie sheet
  • Spatula
  • Cooling rack
  1. Step 1 Wash the cookie press and the plates in hot soapy water. Handle the press carefully to avoid damaging the threaded ends of the cylinder or the screw-on caps. Dry all parts thoroughly with a soft dishcloth.
  2. Step 2 Screw the pressure plate all the way inside the top cap and screw it onto the cylinder.
  3. Step 3 Prepare the cookie dough. See links below for recipes or look for any recipe labeled "pressed cookies" (sometimes called "spritz" cookies.) Follow the recipe directions exactly as the right consistency is extremely important when making pressed cookies. The dough should be soft but not crumbly.
  4. Step 4 Fill the cylinder with the dough. At this point, if you realize the dough is too stiff, you might try adding an egg yolk. If the dough is too moist, add more flour a tablespoon at a time.
  5. Step 5 Place the extrusion plate or pastry tip inside the bottom lid and screw it onto the cylinder. Turn the handle until the dough is ready to come out of the extrusion plate or pastry tip.
  6. Step 6 Place the bottom of the cookie press on the baking sheet and turn the handle until enough dough has come out to see the shape of the cookie. Carefully lift the cookie press straight up so as not to smear the dough.
  7. Step 7 Bake according to the instructions for the recipe. Let cookies set on cookie sheet for 3 to 5 minutes before removing with a spatula. Place the cookies on a cooling rack.

Mar 27, 2010 | Kitchen Appliances - Others

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