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Posts by Colin

How much control would you have, using pressurized gas, over the degree of whipping?  With whipped egg whites, the distinction between soft and stiff peaks is sometimes important.   Bakery-level production of macaroons will use a large electric mixer, no?
This is all in one dish?  Is the stock chicken stock?   The best I could do with this sad list is some sort of potato pancake, maybe thin and folded like a crepe, and a light sauce or glaze for the chicken with the oranges and tiny, tiny amounts of the sugar and syrup.     But really, instead of doing this assignment you should be organizing a protest at your school for simple fresh food.
Whipping egg whites by hand with a whisk is really not hard.  But any electric mixer will do the job.
Well, you could try that and see what happens!     If all you want is color and a hint of taste, replacing a tablespoon or so of flour with cocoa might do it...  but I really don't know what a "box mix" entails here.  (The classic "pound cake" is pretty darn simple ingredientwise: flour, butter, eggs, sugar in equal weights.  Why a mix?)   Really adding *chocolate* to any kind of cake requires substantially rebalancing the recipe.
I'd start with the simplest possible bread and learn technique with that.  Here's a nice example: http://www.thefreshloaf.com/lessons/yourfirstloaf   It takes practice to learn how a dough should look and feel at various stages.  The freshloaf.com site will take you to some good videos.     Over-kneading is unlikely, unless you are using a powerful machine.  What is more likely is not allowing enough time for fermentation.
I do prefer my horse fresh.
AnnieW is right. A classic pullman-style white loaf (pain de mie) would fit the comfort-food traditionalism of grilled cheese.  What kind of cheese do you use?   For more adventure, there are potato bread recipes that give you a nice even crumb plus an extra flavor that should work well with cheese.  I'm thinking of "Roasted Potato Bread" in Jeffrey Hamelman's _Bread_ (discussion at...
emmbai90 packs a truly impressive amount of wrongness into just one sentence.   If you search on "flour types" in this forum you will find more discussion of flour, including this useful link: http://www.theartisan.net/flour_descriptions_and_definitions.htm   But ChicagoTerry's question is the right one: what are you trying to make?  What's the recipe and what happens?  It's not clear from the initial post if you are trying to make bread or something else.  Flour...
Discussion: http://www.cheftalk.com/t/11067/cutco-knives   Comparison with other similarly-priced knives: http://www.cookingforengineers.com/article/129/Chefs-Knives-Rated   Food for thought on the sales, including how the pitch works: http://www.squidoo.com/Cutcodough   Any time you have (a) sales without a chance to compare competing brands (b) sales that rest heavily on teenagers selling to their neighbors and parents' friends, you should be suspicious....
There's a nice intro here: http://www.thefreshloaf.com/lessons/yourfirstloaf   On books, Jeffrey Hamelman's _Bread_ and Peter Reinhart's _Bread Baker's Apprentice_ are really good contemporary books with extensive beginning sections on process, technique, and ingredients.  But possibly more then you want -- you're looking at 50-100 pages of moderately technical reading before getting to specific recipes.  I don't know the King Arthur book Pete mentions, but it may be...
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