181 reputation
14
bio website vico-villa.com
location Vico del Gargano, Italy & Minnesota
age 68
visits member for 1 year, 9 months
seen 9 hours ago

Retired Letterpress Printer, Electronics/Electricity/Ham Radio/Bar Codes/Computers/Steam Engineer/Stock Options/Making Bread, 5 Grown children, Second wife, Love G-d.


Jul
2
comment traditional italian pasta: with or without eggs?
Semolina & water makes one kind. Flour & egg makes another kind. I have not tasted any difference.
Jun
25
comment What makes the difference between domed and flat cookies?
There is a site that may help, in 4 parts. handletheheat.com/2013/07/…
Jun
25
comment Will a small “breather tube” on my bottles harm the oil/vinegar/liquor inside?
Olive oil softens the ridges on the plug. Light effects the oil, wrap the bottles in colored foil like plant stores use. Color coding can help ID the contents. Keep cool, sealed in small bottles.
Jun
20
comment Is there any commercial stand mixer bigger than kitchenaids with bowl scraping paddle?
The "Magic Mill"/"Electrolux" are the same machine, has a whisk, hook, and roller/scraper. A "Roller/Scraper" kneads dough without adding much air. The ElectroLux will handle 2kg, don't try that in a Kitchen Aid. Dough mixing is a little different in an ElectroLux Here is a link to help explane tinyurl.com/334jmk
Jun
19
comment Is there any commercial stand mixer bigger than kitchenaids with bowl scraping paddle?
Bosch, Electrolux, Magic Mill, they use a different mixing technique than the Kitchen Aid. I like it better.
Jun
4
comment Is it normal for flames to come up through the slots on each side of the bottom of the oven?
Have it serviced by a qualified service person.
May
15
comment Napoletana Pizza dough not elastic and breaking
Napoletana: 100% AP flour, 64.4% water, 1.1% salt, 0.5% yeast.
Mar
27
answered Does all pizza have butter?
Mar
25
comment Can I cook pasta without heating it up… ever?
I think it will re-hydrate by just soaking in water. Put some in water, testing for tenderness every few hours, and find the optimum time for the thickness of the pasta you are working with. Also try rice.
Mar
17
comment how to make dense texture bread?
Add a higher % of Whole Wheat to flour ratio.
Mar
15
comment True Verace pizza Napoletana recipe for home pizza
Slow rise allows the enzymes to develope a more complex flavor. And of course "San Marzano" tomatoe sauce, basil, and olive oil.
Feb
27
comment Should I throw moldy Strawberries away?
Plant them inside until Spring.
Feb
21
comment Garlic Overflow — Why won't my olive oil stay in its jug?
Garlic will overwhelm the flavors of olive oil. Don't spoil quality olive oil with anything.
Feb
18
comment Ideal temperature and method to bake a deep dish pizza
Some par-bake the crust/sause moments before adding many topings.
Feb
8
comment Induction vs. propane gas expense?
Induction would be thermodynamically more efficent. Local pricing and the speed you desire to heat, have a large effect.
Feb
5
comment How to know which pan to use for baking a cake
When you have decided on a good pan size/type, add it to the recipe.
Feb
5
comment I'm Making Chicken stock. How can I keep the chicken meat/bones from rising above the water line?
Place a plate on it.
Jan
7
comment How can I make herbs easy to remove from a Crock-Pot?
"tea infuser ball"
Jan
7
comment How can I make bread within one and a half hour?
Yet another. wikihow.com/Make-Bread-in-a-Bag
Jan
7
comment How can I make bread within one and a half hour?
Consider "Bread in a bag", allrecipes.com/recipe/bread-in-a-bag it helps overcome peoples fear of kneading.