Tuesday, November 10, 2009

Measure twice, bake once




I realized recently that I might have a problem.  It seems that I've become dependent...on my kitchen scale.  The biggest clue was a couple weeks ago when my scale started acting crazy, and I started going through withdrawal. By crazy, I mean that I would put something on it, and the scale would say that it either weighed nothing, or weighed 8 pounds.  Not good.  At first I thought it was just that the batteries were dying.  So I figured out what kind of batteries to get (and where to find them, thanks Nancy).  I went out the next morning and got some, came home, figured out how to get the old ones out, and put the new ones in.  I held my breath as I placed a handy mug on the scale, watched the display, and sighed in disappointment as it once again registered over 8 pounds.  I had to face facts--the scale was broken.  Now what?

I tried to make one recipe without it.  I had to use a dry measuring cup for flour.  I don't remember the last time I didn't weigh flour.  It was enough to send me running for the computer to investigate new scales immediately.  I have an online subscription to Cooks Illustrated, and quickly found a report on scales.  I discovered that since I bought my scale, OXO had come out with one.  It had all the features of my scale, with some cool additions.  I've liked all of the other OXO tools that I've acquired (like the rolling pin I love), so I decided to give it a try.  I scouted online for places to buy one, and went out and got it.  Okay, not exactly.  It's worth noting that the scale comes in two versions--5 pounds and 11 pounds.  First I bought the smaller one at Target because I was able to run in and pick it up on my way to work.  My thought was that I never make batches of dough that are more than 4 or 5 pounds.  What I didn't think about was the fact that you have to take into account the weight of the bowls, too.  One of my favorite bowls is glass and weighs at least a couple pounds...  So I figured out where to get the other one, went and bought it, and returned the smaller one.  Total elapsed time from when I first noticed the problems with the old scale until I had the new 11-pound one? Less than 48 hours, even with all the drama.  Like I said, I think I have a problem.  =)



By now you're probably wondering, what does all this have to do with this week's Tuesdays with Dorie recipe?  This week's recipe is Cran-Apple Crisp, chosen by Em of The Repressed Pastry Chef.  It's very straightforward to make, using the food processor to combine the ingredients for the topping.  Flour, oats, brown sugar, pecans (since I despise coconut), cinnamon, ginger, nutmeg (because I love nutmeg), butter, and salt (because I tasted the topping and thought I forgot the salt--turns out there isn't any in the recipe?!).  My usual method is to put a container on my scale and add the ingredients, taring the scale after each one.  The recipes in the book don't include weights, but I've had success using a weight of 4.5 ounces for each cup of all-purpose flour.  For other ingredients, I use tables in a couple of my cookbooks  that give weights for common baking ingredients.  I've found brown sugar listed as either 7.5 or 8 ounces per cup.  I split the difference, going with 1 7/8 ounces for a quarter-cup.

After I prepared the topping, I cut up apples (using up three Jonamacs that were sitting in my fruit drawer, along with one Macoun), tossed in fresh (frozen) and dried cranberries, and added some vanilla sugar (I cut it back to 1/2 cup, or 3.5 ounces), a bit of flour, and a pinch of salt.  I put the fruit in my oval gratin dish, added the topping, and baked the crisp for 45 minutes.  The recipe says to let the crisp rest for about 20 minutes if you make a single large dish, but we didn't wait that long.  The crisp was definitely on the juicy side because of that, but the juices just mingled nicely with the vanilla bean ice cream that I had made to go with it.

The verdict?  Jamie and I really enjoyed the crisp.  I love apples and cranberries together, and fruit crisp is a favorite of mine.  It makes an excellent breakfast, and the filling thickened up a bit as it cooled overnight. =)  But as we were eating it the night I made it, something seemed off with the texture and taste of the topping.  Hmm.  Then I figured out what it was.  Remember my note about the weight of the quarter cup of brown sugar?  Even better than deciding what weight of sugar to use would have been noticing that the recipe call for half a cup of brown sugar...  Good news is, the crisp was still quite good.  And when I make it again, I think I'll add more of the sugar, but maybe not the full amount.

If you'd like to try this one for yourself, with the correct amounts of ingredients, head over to Em's blog for the recipe.   And check out the TWD blogroll to see what everyone else made this week.  Laurie has given permission for us to post the recipes out of order this month, so there are several tasty things out there for your viewing pleasure.




15 comments:

  1. Goodness, that crisp looks wonderful. I want to make it again, soon! You describe exactly how I feel about my scale - I went through withdrawal when my batteries died. But now I'm kind of coveting a new OXO scale! With half the sugar in the topping, I'll bet the ice cream came in handy.

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  2. Your crisp looks wonderful! A perfect accompaniment for a scoop of ice cream! I really loved this one too.

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  3. I cannot wait to make this - tomorrow night. Yours looks great. 1/2 the sugar worked, huh!

    I asked my mom to give me a scale for Christmas. I am a scale virgin so be kind to me in the future as I learn to use it.

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  4. This looks great! Ditch the coconut - I'm with you! ;) I don't use my scale enough. I need to put together a listing of weights and measurements! Thanks for the reminder to do this! - mary

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  5. I loved this. Isn't it fun when you realize good from a small mistake? sugar. I'm not a fan of coconut but I really didn't notice it much because it went through the food processor. Maybe just an added richness, although maybe that was the butter, not sure. Wow, I'll bet it was heaven with your home made ice cream. Yummy.
    AmyRuth

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  6. I am so becoming addicted to my scale as well, everytime I see measurements in cups, I cringe as I want it to be in something I can weigh! Thanks for your conversions! Your crisp looks wonderful...I am making it for the third time for this evening as the guys really like it. In fairness, however, I have only been making half sizes so that it is nice and fresh for them and they polish it all off in that size. Definitely a keeper in my section of crisp recipes...that ice cream you added just makes it look even better!

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  7. I would have rather erred on the tart side - mine had too much sugar.

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  8. Looks totally delish, I love crips.
    I have three kitchen scales, the old fashioned spring type, large digital and tiny digital. I *heart* my kitchen scales. :)

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  9. I am a big fan of OXO cooking tools, too. I agree, it it way easier to use a scale for measuring ingredients and once you start it is hard to go back to the 'old way'.
    We really enjoyed the crisps at my house, too.

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  10. Nice looking crisp there, my friend! I didn't know that OXO made a scale. Thanks for the info!

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  11. Yummy! I can't wait to make this one (and I promise to be extra careful measuring).

    I would do exactly the same thing you did with the scale. I can't live without one so I own two, just because one measures in tenths and one in eighths. So rest assured, I think I officially qualify as being the scale freak.

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  12. I heart my scale too. It's starting to act a bit funny. Not as funny as yours did, but funny. I'll have to check out the OXO one when it's done

    Your crisp looks great.

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  13. I've had my eye on that Oxo scale for months now but still haven't picked it up. I do most of my baking with volume measurements but I know it'd be easier & more accurate to use weights. One of these days I'll make the switch....

    Great job on the crisps! They're lovely. I made this one last week too. I enjoyed it but definitely found the cranberries added a bit more tartness than I prefer. Next time I'll add the vanilla ice cream & I think it'll be perfect.

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  14. The highlight of my week... mmmm... that was great and I'm glad it turned out fine in the end... even with your wacky measuring! LOL

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  15. Fascinating post! Im in awe of your mathematical ability. I barely measure, but I know what a 1/2 tsp of salt looks like in the palm of my hand.
    Different techniques, same delicious dessert.

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