I use these whisks for just about every kind of baking mixing need. They’re great for batters, like waffle or brownie, too. Never used them with meat, just flour-based stuff. Cleanup isn’t that difficult.
Got one for Christmas 2011 and have been using it since. Works well but I am often worried that the metal to wood area is a bacteria trap… Well not that worried I guess as I use it all the time.
Well, this could be useful for those of us who don’t want to (or can’t justify the cost to) shell out the cash for a standing mixer. 
Don’t tell David Cameron.
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This is so cool. Gotta try this.
Ha, definitely, myself included! But if you already have one… 
IMO Croissants are more trouble than they’re worth unless you’re making an awful lot of them.
It’s one of the few products id always say ‘just buy it’ for. I you have a good pattiserie nearby you won’t be able to beat them on flavour, or even price. But if you enjoy it then of course none of that matters
Be sure to read all the comments for the suggestions/improvements to the original recipe. There are ways to make it even easier with virtually no difference in result. For example, I use a proofing pail (from King Arthur Flour) and do all of the stages in that until putting the dough into the Dutch oven for baking…so I don’t have to deal with cleaning a counter/board and the two towels used in the original recipe. One pail to rinse out, and that’s it.
And yes, I mix the ingredients at the beginning with my KAF (Danish) dough whisk!
Soaking the head of the whisk in boiling water for a minute or so is my solution to the bacteria concern regarding that one spot where the metal meets the wood.
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I feel that way about puff pastry as well.
An acquaintance who is a food critic (and excellent chef) brought chocolate croissants to a breakfast potluck. When I complimented him, he confessed that he used Trader Joe’s frozen croissant dough because it was as good as he could make from scratch and a heckuva lot easier. It’s in the frozen breakfast section of the store: take them out the night before and leave them to proof overnight on a baking sheet. There are two options: chocolate and mini plain croissants.
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I’m not seeing any comments at all either on the recipe or the associated article - just cause I’m at work maybe??/
Ah. You’re probably quite right - I’ll wait for retirement.
But the piccies in the book are soooo lovely!
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Does anyone have a great cornbread recipe? I grew up with it, and recently made some from the Lodge Cast Iron cookbook, but it was … salty as a sailor’s beard.
Probably. I access the NYT via three separate pathways with various different add-ons and with one, I don’t see comments at all (not even that there are comments to be seen), with the second I see them but cannot “recommend” or post my own, and with the third I can see and do all of that.
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This is the recipe my family always used when I was growing up:
Thanks! That looks very, very good. Especially the coconut oil bit - smart!
I made another batch tonight, similar to that recipe, but with butter instead of shortening (I love that word). Came out well, but I think I prefer 100% cornmeal - the wheat flour, for me, does make it cakey. I veer more to the bread side - although my kids didn’t much care for it.
The Lodge book had a lot of salt, and persuaded me to cook in bacon drippings, which is already salty, so I’m salted out. It did, though, come out a beautiful burnished colour. (That wasn’t me burning it, btw).
So I think I’m going to adapt your lovely recipe to a lower sugar, higher cornmeal effort, and go from there.
I’ve done a bunch of cornbreads but I have never seen a recipe that just called for corn meal and no flour.
Try making blueberry muffins, banana bread, and/or pineapple upside-down cake with coconut oil in place of the usual fat. Subtle but yummy.
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http://www.cookstr.com/recipes/crispy-corn-bread is apparently very like the recipe my partner grew up with in South Carolina.
“This ain’t no Yankee cornbread”
Asks for “white cornmeal”, but I have no idea what it is! Cornmeal was just fine.
My dad said when he was a kid they only used white cornmeal and corn because the yellow stuff was for cows.
Okay I have to try that recipe just because it’s kind of strange - so weird the 5 star review saying it is so sweet when there is not a lick of sugar in it.
