I don’t know how much flour you’d need but you should definitely increase the other ingredients by the same proportion as the flour. If you have a recipe you like for an M inch pizza and you want an N inch pizza you should be able to scale all the ingredients up proportionately by calculating the area of an M inch circle and an N inch circle. But bear in mind that rolling out a ginormous pizza and moving it around is difficult (I’d definitely use a pan rather than trying to get an 18” or larger pizza to slide off of a peel onto a stone). And make sure your oven is big enough.
for the record, you also need to consider the height. [height] * pi * [radius]^2 = v.
it should also be noted that two 6 inch pizzas are smaller by area and volume than an otherwise similar 10 inch pizza (the combined area of 2 6 inch pizzas are 226.19 in^2, verses 314.15 in^2 for a 10 inch.)
If we’re just trying to make a proportional change, then the area formula is all you need, since we can assume the height should be roughly the same between them.
It really should be a simple calculation. In fact, you don’t even need pi, since that’s a common factor. All you need is the ratio between diameters squared.
If you want to go from 12" to 16" recipes, you take (16/12)^2 ~= 1.8
So just multiply all the amounts by that factor and it should be about right. If it’s not, adjust it a bit for next time.
I haven’t found one yet, but I do recommend stamped metal with etched labels for 1 cup and lower measuring cups and spoons. I’ve replaced a plastic set with metal because the labels had all disappeared from the plastic over the years.
I’ve had mixed results with egg rings. Silicone versions suck, and the last set of metal rings I had were apparently painted and started chipping away when cooking/cleaning.
This Christmas has been pretty good for cooking stuff. Got a nice peugeot pepper mill, a thermoworks dot thermometer, and a nifty little Japanese salt box.
Status update: today I received a French style rolling pin and a CCK cleaver! I’ll be traveling for a week or so and won’t be able to cook very soon but I absolutely cannot wait to try these out.
I’m not totally sure! It’s got Pacific Sea Salt, but also has specifically Maui Red Salt and Kauai Green Salt and Kiluaea Black Salt. Maybe it’s something about the coasts of the different islands changing the salts?
Frozen french fries are fantastic! I have an airfryer with shelves instead of a basket, but I’m sure it’d be the same. I just grab store brand waffle, steak, or curly fries, drop a handful or two on a single shelf spread them out so thy’re not bunched up and hit the fries button - no additional oil necessary, and I may or may not add seasoning at the end.
The thicker fries do really well with my airfryer, and the preset, but you may need to adjust your cooking times and temp depending on your air fryer and the type of fries. I also roasted red potatoes and baby carrots for Christmas. Chicken breasts are a little trickier if they’re varying sizes and thinknesses, but checking the temp with an instant read thermometer makes it super easy, and you don’t heat up your entire kitchen when checking the temps. Same with the carrots and potatoes, I just poke them with a fork to see if they’re done
Successfully made shoestring frenchfries. (and I’ve officially used it more than they have…) (thin-cut-sticks, salt, olive oil or whatever, fresh thyme. Air fry at 400 in the wire basket.)
I got a shredding attachment for my stand mixer and am so hyped. My jaw dropped as I watched perfectly shredded cheese just fall into the bowl. It was my favorite gift hands-down.
I thought about getting one of these. Is the increased difficulty in cleaning these worth the convenience of having lots of shredded cheese? I will sometimes shred up to a pound of cheese at a time and it sounds nice to not have to deal with doing it all manually.
There is a trick to cleaning all cheese covered things! Wash it in cold water. Not hot or warm, cold. If the water is just a little bit warm it essentially melts the cheese so all it does is smear and not clean.
I found it very easy to clean. My wrists and hands are weak, so shredding was a real chore for my yearly carrot cake as well. I got a stainless one that can go in the dishwasher if you have one. I don’t have a dishwasher but found the attachment no more difficult to clean than a regular box grater. It also come with a pipe brush to get any little nooks and crannies. Overall it depends how much you hate grating. I hated it and therefore love my gift.
I do grate a lot of stuff. I was concerned about the ease of cleaning but it sounds like cleaning it is far easier than the process of manually grating. Thanks for sharing.
I tried a brand with mild and spicy. I thought the mild was pretty much ketchup. Spicy is really good, although a bit thin - does not stick to fries well. I’ll definitely get it again
I’d never heard of it before you asked, OP. For others who were confused, Milo is a chocolate malt drink mix, not unlike Ovaltine or Nesquik in the US, which originated in Australia.
Besides a mix-in for milk and coffee beverages, it seems you can use it for ice cream (as a topping or as a flavoring in a homemade batch), in baked goods, puddings, oatmeal/porridge (I might try that!), fudge recipes and as an add-in for crumbles like you might use in graham cracker crusts. You can also use it as a flavoring in puffed rice cereal bars (Rice Krispie treats in the US) and probably on those sorts.of cereals directly.
Now I’m giving that can of Ovaltine in my own cabinet another look. Thanks, OP!
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