BEST DOUGH SCRAPER RECIPES

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GNOCCHI RECIPE RECIPE | EPICURIOUS



Gnocchi Recipe Recipe | Epicurious image

This classic Italian potato dumpling recipe comes from Lidia Bastianich.

Provided by Lidia Matticchio Bastianich

Yield Makes 3 generous or 4 slightly smaller main-course or 6 generous first-course servings

Number Of Ingredients 7

3 large baking (Idaho) potatoes (about 1 3/4 pounds), scrubbed
1 large egg
1 teaspoon salt
1/4 teaspoon freshly ground white pepper
Pinch of freshly grated nutmeg
1/4 freshly grated Parmigiano-Reggiano cheese
2 cups unbleached all-purpose flour, or as needed

Steps:

  • Place the potatoes in a large pot with enough cold water to cover. Bring the water to a boil and cook, partially covered, until the potatoes are easily pierced with a skewer but the skins are not split, about 35 minutes. (Alternatively, the potatoes can be baked in a preheated 400°F oven until tender, about 40 minutes.)
  • Drain the potatoes and let them stand just until cool enough to handle. (The hotter the potatoes are when they are peeled and riced, the lighter the gnocchi will be.) Working quickly and protecting the hand that holds the potatoes with a folded kitchen towel or oven mitt, scrape the skin from the potato with a paring knife. Press the peeled potatoes through a potato ricer. Alternatively, the potatoes can be passed through a food mill fitted with the fine disc, but a ricer makes fluffier potatoes and therefore lighter gnocchi. Spread the riced potatoes into a thin, even layer on the work surface, without pressing them or compacting them. Let them cool completely.
  • In a small bowl, beat the egg, salt, pepper, and nutmeg together. Gather the cold potatoes into a mound and form a well in the center. Pour the egg mixture into the well. Knead the potato and egg mixtures together with both hands, gradually adding the grated cheese and enough of the flour, about 1 1/2 cups, to form a smooth but slightly sticky dough. It should take no longer than 3 minutes to work the flour into the potato mixture; remember, the longer the dough is kneaded, the more flour it will require and the heavier it will become. As you knead the dough, it will stick to your hands and to the work surface: Repeatedly rub this rough dough from your hands and scrape it with a knife or dough scraper from the work surface back into the dough as you knead.
  • Wash and dry your hands. Dust the dough, your hands, and the work surface lightly with some of the remaining flour. Cut the dough into six equal pieces and set off to one side of the work surface. Place one piece of dough in front of you and pat it into a rough oblong. Using both hands, in a smooth back-and-forth motion and exerting light downward pressure, roll the dough into a rope 1/2 inch thick, flouring the dough if necessary as you roll to keep it from sticking. (When you first begin making gnocchi, until your hands get the feel of the dough, you may find it easier to cut each piece of dough in half to roll it.)
  • Slice the ropes into 1/2-inch-thick rounds. Sprinkle the rounds lightly with flour and roll each piece quickly between your palms into a rough ball, flouring the dough and your hands as needed to prevent sticking. Hold the tines of a fork at a 45-degree angle to the table with the concave part facing up. Dip the tip of your thumb in flour. Take one ball of dough and with the tip of your thumb, press the dough lightly against the tines of the fork as you roll it downward toward the tips of the tines. As the dough wraps around the tip of your thumb, it will form into a dumpling with a deep indentation on one side and a ridged surface on the other. Set on a baking sheet lined with a floured kitchen towel and continue forming gnocchi from the remaining dough balls. Repeat the whole process with the remaining pieces of dough. At this point the gnocchi must be cooked immediately or frozen.
  • Bring six quarts of salted water to a vigorous boil in a large pot over high heat. Drop about half the gnocchi into the boiling water a few at a time, stirring gently and continuously with a wooden spoon. Cook the gnocchi, stirring gently, until tender, about 1 minute after they rise to the surface. (You can cook the gnocchi all at once in two separate pots of boiling water. If you make a double batch of gnocchi, I strongly recommend cooking them in batches in two pots of water.)
  • Remove the gnocchi from the water with a slotted spoon of skimmer, draining them well, and transfer to a wide saucepan with some of the sauce to be used. Cook the remaining gnocchi, if necessary. When all the gnocchi are cooked, proceed according to the directions for saucing and serving in each recipe.
  • When saucing gnocchi, remember this tip: If the sauce is too dense or the gnocchi seem too dry, use some of the gnocchi cooking water to thin the sauce and moisten the gnocchi, as you would with pasta dishes.
  • Cook the gnocchi as described above, remove them with a skimmer, and spread them out in a baking pan lightly coated with melted butter. When ready to serve, return the gnocchi to a large pot of boiling salted water until heated through, 2 to 3 minutes. Drain thoroughly and sauce and serve according to the particular recipe.
  • It is best to freeze gnocchi uncooked as soon as they are shaped. Arrange the gnocchi in a single layer on a baking pan and place the pan in a level position in the freezer. Freeze until solid, about 3 hours. Gather the frozen gnocchi into resealable freezer bags. Frozen gnocchi can be stored in the freezer for 4 to 6 weeks.
  • Frozen gnocchi must be cooked directly from the freezer in plenty of boiling water, or they will stick together. Bring 6 quarts salted water to a boil in each of two large pots. Shake any excess flour from the frozen gnocchi and split them between the two pots, stirring gently as you add them to the boiling water. It is important that the water return to a boil as soon as possible; cover the pots if necessary. Drain the gnocchi as described above and sauce and serve according to the specific recipe.

THE BEST ALL-BUTTER PIE DOUGH RECIPE | FOOD NETWORK ...



The Best All-Butter Pie Dough Recipe | Food Network ... image

This all-butter pie dough is extra flaky and tender, thanks to the chilled vodka and our easy folding technique. Stacking the pieces of dough repeatedly takes minor extra effort, and the result is a puff pastry-like texture that is definitely worth it. You'll want to make this dough for every pie -- all year round.

Provided by Food Network Kitchen

Categories     dessert

Total Time 3 hours 30 minutes

Cook Time 30 minutes

Yield dough for two 9-inch pies or one double-crust pie

Number Of Ingredients 7

3 1/2 cups all-purpose flour (see Cook's Note)
2 tablespoons sugar 
1 1/2 teaspoons kosher salt 
3 sticks (1 1/2 cups) cold unsalted butter, cut into pieces and frozen 
1/2 cup chilled vodka 
2 tablespoons apple cider vinegar 
5 tablespoons ice water, plus more if needed 

Steps:

  • Pulse the flour, sugar and salt in a food processor to combine. Add the butter and process until the largest pieces of butter are pea-size. Transfer to a large bowl.
  • Combine the vodka, vinegar and 4 tablespoons of the ice water in a small bowl. Drizzle the wet ingredients over the dough, then mix with a fork until shaggy pieces form. Knead the dough in the bowl with your hands a couple of times until it comes together (it will look quite dry, which is fine). Transfer the large clumps of dough to a work surface. Drizzle 1 tablespoon ice water over any remaining smaller bits of dough in the bowl and knead again to bring it together. If the remaining dough is still too dry to come together, add more ice water in 1-tablespoon increments. Add to the dough on the work surface and press together into a single mass, incorporating any dry bits. Pat the dough into a 1-inch-thick block.  
  • Divide the block into 4 pieces with a bench scraper or knife. Stack the pieces on top of one another, tucking any unincorporated dry bits in between the layers. Flatten the dough into a 3/4-inch-thick block. Repeat this process (cutting, stacking and flattening) 3 more times; this creates layers of butter in the dough that produce a wonderfully flaky crust. 
  • Divide the dough in half and form into 1-inch-thick discs; wrap each disc tightly in plastic wrap. Refrigerate at least 3 hours and preferably overnight. The dough can be made up to 3 days ahead and refrigerated, or frozen for up to 3 months. 

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Total Time 1 hours 25 minutes
Category Dessert, Treat
Cuisine American
Calories 225 calories per serving
  • Fillings Custard filling: Try out Justin's custard filling and, if you like, add different flavours to the custard as follows... Brown sugar: Replace the caster sugar with half soft dark brown sugar and half light brown sugar. You can add chopped stem ginger to the finished custard, or some hazelnut praline. Finish with half the quantity of cream. Chocolate: Whisk 150g dark (70%) chocolate into the milk. Finish with half the cream. Coffee: Add 4 tbsp of freshly ground strong coffee to the milk. Malt & vanilla: Mix 2 tbsp of powdered malt into the sugar, and 2 tbsp of liquid malt into the milk. Saffron: Add a good pinch of saffron to the milk. Finish with half the quantity of cream. Violet custard: Add 3 tsp of violet extract and 3 tbsp of violet liqueur to the finished custard. Sprinkle sugared violets and crushed Parma Violet sweets over the top of the filled doughnuts.
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This streamlined process for making Danish dough gives you flaky, crisp, buttery pastry with a fraction of work that the traditional method requires. The only trick to this recipe is planning for the considerable resting time. Break up the work over a few days to simplify the process. If you don’t have a food processor, cut the butter into 1/4-inch pieces and chill until firm. Fold the cold butter pieces into the flour mixture and continue with the recipe as written. If you are using this dough to make our pear and almond Danish braid, add 1 teaspoon (2 grams) coarsely ground fresh cardamom to step 1, along with the flour, sugar, yeast and salt.
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Reviews 5
Total Time 6 hours 30 minutes
Calories 233 per serving
  • Repeat the entire rolling and folding process one more time for a grand total of six turns. If the dough starts to fight you and become difficult to roll at any point, just pop it in the fridge for an extra rest. Wrap the dough and refrigerate for at least 2 hours, or overnight.
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  • Squid Ink Pasta Dough (black hue): Add 1 tablespoon squid ink to the eggs before incorporating into the flour.
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Calories 233 calories per serving
  • Fill a piping bag with jam and pipe into the doughnut until nicely swollen – about 1 tbsp per doughnut. After filling, the doughnuts are best eaten straight away, but will keep in an airtight tin.
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DAN RICHER OF RAZZA SHARES HIS EVERYDAY PIZZA DOUGH RECIPE ...
Enter the pizza-verse of Razza Chef Dan Richer with this versatile everyday dough recipe with easy-to-source ingredients. Great for breads, too.
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  • Since opening in 2012, Razza Pizza Artigianale in Jersey City, New Jersey, has taken critics by storm. Its old school and lively approach to pizza is thanks to the owner, chef Dan Richer, whose obsession with artisanal Italian pizzas burns as hot as the wood-fired ovens he uses to cook them. From the homegrown yeast culture to the cherry-picked, locally sourced ingredients that adorn each pizza, everything at Razza is produced with intention. If you’re unable to visit, fear not: Richer’s new book, The Joy of Pizza, written in collaboration with Rome-based food journalist and author Katie Parla, is aimed at inspiring  home cooks to reach for the same standards.  To celebrate the release, Dan and Katie have kindly shared a few of their favorite recipes from the book, starting with this one. Dan’s Everyday Dough is a recipe so versatile, it stretches beyond the confines of pizza: ciabatta, English muffins, and even boule loaves can all be created using this same method. Made with white flour and commercial yeast (Dan prefers the Saf-instant brand), it’s accessible and straightforward. You can use any flour from your local supermarket (no special blend needed) and still achieve the flawless results Dan strives for using his Pizza Evaluation Rubric, the series of meticulous pizza quality checklists on which The Joy of Pizza is built. While we wouldn’t call this a beginner recipe — the method takes three days from start to finish — it is a straightforward introduction to the craft of creating and working with high-hydration dough, straight from the hands of a master. Once the initial mixing is done, each of the steps prior to baking take 5 minutes or less. The extra effort on your part will be rewarded through the rich flavor of the resulting dough. Dan believes this recipe is so special in part because it provides training for beginner- and intermediate-level bakers’ hands and helps build confidence in handling delicate, high-hydration dough. If you’re interested in developing your skillset across pizza styles, this recipe is a great place to start.  Excerpted from THE JOY OF PIZZA by Dan Richer with Katie Parla. Copyright © 2021 by Dan Richer. Photographs by Eric Wolfinger. Illustrations by Katie Shelly. Used with permission of Voracious, an imprint of Little, Brown and Company. New York, NY. All rights reserved Time 3 days total, including proofing time YieldMakes 7 balls weighing about 250 grams each Equipment Electric mixer with dough hook attached (optional)Ooni Pizza Dough ScraperOoni Pizza OvenOoni Infrared Thermometer Ingredients 35 ounces (1000 grams) “00” flour (100%)1 teaspoon (3 grams) instant yeast (0.03%)3 cups (680 grams) water (68%) *If using a conventional oven, increase water to 760 grams, or 76% hydration1 ½ tablespoons (20 grams) fine sea salt (2%)Rice flour or fine semolina flour, for dusting Notes: Dan recommends a dough temperature of 78°F (25.5°C). To work out the ideal water temperature for achieving this, use this formula: (78°F x 3) − (Air Temperature + Flour Temperature + Friction Factor*) = Target Water Temperature (°F).  *Friction factor is the heat generated through the action of kneading dough. How you knead the dough will have different friction factors, and therefore different dough temperatures: If you’re mixing by hand, the friction factor will be close to 0 (barely 1 or 2°F) If you’re using a mixer, depending on the brand, this can reach up to 40°F. To work out the friction factor of your mixer for a specific batch size, first mix the dough, then take the dough’s final temperature. Subtract the desired dough temperature (in this case, that’s 78°F) from the actual dough temperature, and the resulting figure will be the friction factor for that mixer and batch size.  Method DAY 1If mixing by hand: Incorporate the ingredients: In a large bowl, mix together the flour and yeast. Add the water and mix with your fingertips or a spoon until no dry bits remain. Rest the dough: Set aside, covered with a clean kitchen towel, for 20 minutes to one hour to hydrate the flour. Incorporate the salt: Uncover the bowl. Sprinkle the salt over the dough and use your fingers to scissor-pinch it into the mixture. (Dan recommends using your thumb and first finger to work the salt in from one side of the dough to the other.) Knead: Once the salt is incorporated and dissolved, use four closed fingers (pinky to index) to mix without tearing, then press the dough gently onto itself. Rotate the bowl a half turn and repeat. Next, rotate the bowl a quarter turn and repeat the lifting/pressing process, then rotate another half turn and repeat. The dough will tighten up and strengthen during this series of stretch and folds.  Covered with plastic wrap or a clean kitchen towel and set dough aside at room temperature for another 30 minutes. Repeat the stretch and folds every 30 minutes. After 2 hours of bulk fermentation, the dough should feel as if gas is building up inside. It should also pass the windowpane test: Stretch the dough carefully between your fingers and hold it up to the light. If you can see light through the dough, the gluten structure is strong. If the dough tears, rest it for 30 minutes, then perform another set of stretch and folds.  Cover with plastic wrap and place in the refrigerator to rest overnight. If it feels like there’s no gas production after 2 hours, set the bowl aside at room temperature until the dough has increased by at least 20 percent in volume before transferring to the refrigerator.  Overnight, additional gas will develop.  If using a mixer: In the bowl of a stand mixer fitted with a dough hook, first add 85%  of the water, followed by the flour and yeast. Mix on a low speed until shaggy, then rest, covered, for 20 minutes to an hour. Incorporate the salt and continue mixing on a low speed until the dough is smooth and stretchy. Slowly add the remaining water. As soon as the water is fully incorporated, turn off the mixer. Transfer the dough to a very lightly oiled container and follow the recipe procedure above from the bulk ferment with stretch and fold steps.  Using a mixer can reduce the total number of stretch and folds required to reach the desired stage of gluten development, so you may only need to do one series. Bulk fermentation is complete when the dough has increased in volume by at least 20 percent and passes the windowpane test (see above).  DAY 2The next morning (or at least 12 hours later), remove the bowl from the refrigerator and uncover. Stretch and fold the dough once more in the bowl; the dough will feel noticeably stronger. Cover with plastic wrap and return to the refrigerator. Divide and round: Before bed (or at least 12 hours later), remove the bowl from the refrigerator and uncover. Turn the dough out onto a lightly floured work surface, allowing it to gently release from the bowl. Handle the dough with extreme care. Using a dough scraper, cut the dough into seven equal pieces weighing about 250 grams each. If you are making a pan pie, cut the dough into two equal pieces weighing about 890 grams each. Working with one piece of dough, lift the top half of the dough (from 12 o’clock) and press it into the center of the dough. Next, lift the bottom half of the dough and press it into the center. Take the left side of the dough and lift and press it into the center. Repeat with the right side. Then, gather all four corners and pull and fold them into the center of the ball, then gently press to attach. Do not flatten. Be sure the ball is rounded and the bottom is sealed, pinching it closed if necessary. Gently flip the dough so the seam side faces down. Repeat this process with the remaining dough pieces. Place each ball into an individual, very lightly oiled plastic container large enough for the ball to double in volume. You can also place the balls on a lightly floured dough tray or baking sheet, dust their tops with flour, and cover with plastic wrap.  Proof: Transfer the dough to the refrigerator to rest overnight, or for at least 12 hours. DAY 3Bring the dough to room temperature: The next day, remove the dough from the refrigerator 2 to 3 hours before you plan to bake and set it aside to reach room temperature. The dough should have substantially increased in volume while in the refrigerator. If it has not, allow it to increase in volume at room temperature before baking. The dough will be ready when it has increased in volume by 20 percent and passes the poke test. (This means it springs back slowly and leaves a slight indentation when poked.) If cooking with an Ooni pizza oven: Aim for 950°F (500°C), using the Ooni Infrared Thermometer to quickly and accurately check the temperature of the baking stone.  If cooking with a home oven: Preheat your oven to its highest temperature. If you have a stone or steel, place in the center of the oven to preheat.  Stretch: Flour the top of a dough ball. If it is inside a container, turn the dough out onto a generously floured surface. If it is resting on a dough tray or baking sheet, gently place your non-dominant hand ron top of the floured dough ball, then use a dough scraper to scoop up the dough. Invert the dough and gently lower it onto a generously floured surface. Try not to damage any of the dough’s structure, and be as minimally invasive as possible. Keep track of the “top” and “bottom” of the dough. (The top of your future pizza is the side currently facing the countertop.) Using extremely gentle movements and keeping fingertips flat and spread, apply pressure on the dough at 10 and 2 o’clock. Reposition your hands on the portion of dough nearest you. Move from the top of the dough toward your body, pressing downward and outward with each motion. Leave an inch along the rim untouched.  Flip the dough over. The top of the future pizza is now facing upward. Continue stretching the dough, using the technique that works best for you. One approach: Leave the dough on the counter and, with one hand in the center, pull at 3, 6, 9, and 12 o’clock. You might also  scoop up the dough from underneath, keeping  your palms facing the counter, then turn it, stretching and pulling it in increments using your knuckles. Be very gentle and don’t be afraid to rely on gravity, that great stretcher of pizza dough. Regardless of your technique, stretch the dough until it reaches  10 to 11 inches in diameter. You will do one final stretch once on the peel.  Transfer to the peel: Dust the peel with coarse rice flour and wipe your hands to remove any excess moisture. Gently scoop up the dough, sliding your hands beneath it with palms facing the work surface. Shake off any excess flour and transfer the dough to the floured peel. Using flattened and spread fingertips, palms facing upward from underneath, gently pull the dough until the disc reaches 12 inches in diameter. Be sure your hands are dry when you do this, otherwise the dough will stick to the peel.  Build the pizza: Add your desired toppings.  For the bake:  If cooking with an Ooni pizza oven: Slide the pizza off the peel and into your Ooni oven. Cook for 1 to 2 minutes, turning the pizza regularly to ensure it cooks evenly.  If cooking with a home oven: Slide the pizza off the peel and into your oven and onto the tray/steel/pizza stone. Cook for 6 to 7 minutes until the pizza is baked and browned, and the toppings are melted. Dan suggests assessing your pizza according to his “Pizza Evaluation Rubric,” which provides an extensive checklist for pizza quality —one which can be referred to, and improved upon, following each bake.  Repeat with remaining dough balls, slice, serve and enjoy! 
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CIABATTA RECIPE | MARTHA STEWART
Knead the dough until it is smooth, supple, and elastic, 8 to 10 minutes. Use a dough scraper to clean the surface as needed, adding the scraps to the dough. (Dough will be very sticky, but avoid adding more flour until the end, when it may be necessary to add a very small amount. Add the flour to your fingers, not the dough…
From marthastewart.com
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AMAZON.COM: BREVILLE BEM800XL SCRAPER MIXER PRO …
For kneading dough though I find it poor. The bowl that comes with it is gigantic - 5 quarts - and its design forces you to make larger recipes otherwise the dough hook just uselessly spins a ball of dough around the cavernous bowl. My pizza dough …
From amazon.com
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