Why dont You just stir the plum pulp through the colander, use a pasta collander and press it through with a spoon, and all the pith is left in the collander?
Good question. If you pressed it through a colander you would also remove the skins. The skins add colour and texture to the plum jam. I also think that you still would have to get in there with your hands to separate the pits a bit using a colander. Really it doesn't take long to just squish them out as demonstrated in the video and its fun! 😀
Hi I have professional kitchen aid model KSM50P watts 350 volts 120 Hz 60 I got this from my friend but don’t have bowl and mixing tools I wanna know what size of bowl and mixing tool I need to buy for this model pls help thanks thess
Hi there, I have had great service contacting KitchenAid. The professional series is a lift model and so you will need a bowl specifically for the lift model of the kitchenAid mixer but again I would just contact KitchenAid to get the right bowl.
Recap: 2 cups chopped onions, 5 cloves garlic, 1/2 cup chopped cilantro or parsley. Here is the full recipe found at our website cansanity.com/?page_id=3109
Just finished watching this again wanted to get a handle on my herbs mine didn’t get good herbs last year. Thought I’d do things by the book this year. Thx
Very helpful, thank you. I always grow zucchini vertically and I’d like to grow my winter squash the same way but was worried that the weight of the fruit could cause issues. It seems that used nylons are the answer👍 I was also interested to see how close you grow them as the seed supplier recommendations always seem to demand a great deal of space between plants.
Love the roasted bell peppers! Thank you so much; your videos are always so filled with tips and help. I appreciate how much you cover in each episode. Will be trying this for sure this summer!
Thanks for the recipe. Unfortunately, the microphone was too close to the pot so that when you were stirring the sauce I had to turn the sound down. Also, could not hear what you were saying.
Yes, when I am frying the onions, the sizzle was a little loud. Sorry about that. I will make sure to remove the pot from the heat when frying onions in the next video. Glad you like the recipe.🙂
love your videos! i wanted to make sauce to eat right away with dinner with meatballs. i was going to dry the meatballs on each side and then cook it in the sauce for an hour. do you have any recs on if i should first simmer the sauce for 75 min first AND THEN cook the meatballs in it for an hour? or would you recommend me simmering the sauce WITH the meatballs from the start so its 2 birds/one stone? thank you!
Thank you for watching! If you are making the sauce to eat right away, I would make the sauce as the recipe states. I brown meatballs in the oven first and then add to the sauce and simmer for 20 minutes.
Your granite countertop, if it's real granite, is also giving off some higher than background level radiation. So it may affect your results. Just fyi!
I retired my mother's early 90s tilt model this past summer, having used it since 2006. I now own and use a refurbished lift stand professional 600 model purchased from the KitchenAid website. Love it and the larger bowl and power. I store it on top of my counter, and it works quite well!
Your video has been INCREDIBLY helpful. I appreciate your years of experience shared in the video. Your video helped me make the decision on what to get because of all the details. Love it and THANK YOU!!!!
Have you ever tried processing cranberries after they have been cooked. I prefer the jellied consistency minus the skins. What are your thoughts on try that process? Love your video.
I have not made cranberries that way. If you want the jellied consistency just make cranberry sauce with less water and press the sauce through a fine sieve. Refrigerate it for 2 hours and it should set up nice. So ingredients: 1 package of cranberry sauce, 1 cup or less if desired of sugar and 1/4 -1/3 cup water. Thanks for the compliment on the video 🙂
J'ai activé les sous-titres. En tant que spectateur, vous pouvez sélectionner la langue française en cliquant sur l'icône des paramètres dans le coin inférieur gauche de la vidéo. (I have enabled subtitles. As a viewer, you can select the language as French by "clicking" on the settings icon in the lower left corner of the video.)
Thanks for the detailed comparison! I’m still using an early 1990s KSM90 tilt model. Houses and kitchens are very small where I live so the larger models although desireable, are just not practical. I use it for everything except my rye bread because that really doesn’t need a mixer. ETA: I only bake using the mixer about once a month and am not baking commercially so everything is small batch. So if someone is looking to just get started with baking or has a tiny kitchen, a used KitchenAid Classic is a great entry level mixer.
I've never seen anything like that yellow scooper thingy before. I have one but it doesn't have the catcher container on the end. Can you tell me where you got that please? Loved your video. Thanks!
I can't remember where, but I feel like I've had pulla before. I know grandma didn't make it but she did bake flat bread and she was good with things like sauerkraut and things not particularly Finnish. I'm planning on baking Finnish Cardamom bread for Christmas this year.
