When to remove the paddle is an often asked question, and the answers vary. So much so that it really needs its own blog. Meanwhile, the possibly most asked question is how to remove a “stuck” paddle.
Always best to try avoiding the problem, but if it does get stuck… The following may help. As shown in the illustration, Many brands include a “tool” to remove the paddle from the inside the bread after baking. This tool should never be used to attempt to remove a stuck paddle from inside the pan. Metal tools, can and will for those who ignore this advice, damage the ceramic finish, the paddle or both.
The answer is an ounce of prevention. If removed from the machine before baking (beginning of last fermentation period) it cannot “burn on”
I (currently) use a brush intended for cleaning reusable straws. The straw cleaning brush helps to really clean inside the paddle. I have the Dawn Hydration Cleaning set – best price usually in your local stupid marketing their gadget aisle. It is also important to clean the stem so any residue does not cause an issue that may make removal before baking problematic
This is an Amazon Affiliate link so you can “see what it looks like” During the bread making process, after years of practice; I learned to remove the paddle just before the last rise/fermentation, remove the dough from the pan, then quickly remove the paddle, either from the pan, or from the dough ball – which ever it decided to stay.
Thanks to the KBS “Power Interruption Feature” This can safely and much more easily be done today by disconnecting the power, dumping out the dough ball into a ball. Removing the paddle from either pan or dough ball. Replace the dough ball, plug the machine back in, and the machine will continue with the program you selected. My “best time” is about 20 seconds, but according to KBS this will work for up to a 15 minute interruption.
If you are a member of the set it and forget it club… and the paddle stays in the bread – Insert the removal hook (2) into the base of the paddle in the bread (3) and the manual then tells you to gentle pull (4) until it slides out.
Again from experience I have a step (3-A) (someday I’ll make an illustration – that day is not today.)
(3-A) Using a Clean oven mitt or Kitchen Towel and maybe this new gadget that Caught My Eye1a few days ago… Hold the loaf (because it is best to do this while bread is still almost hot) Gently pull the hook so the paddle is slightly raising the crust, with a sharp pointed paring knife, CAREFULLY cut a slit along the edge of the paddle. NOW it should come out of the bread with much less damage.
Don’t forget to cool the bread completely before placing in any type of storage bag, box, whatever, to avoid condensation.
This is a draft – so use at your own risk, however, your comments, critic and suggestions are more than a welcome – Thanks for reading.
Inspired by 11 Ways with Deviled Eggs from the Betty Crocker Test Kitchens1 Whether you are “using up” Easter Eggs or starting fresh – Deviled eggs are fun to eat, addictive and frankly my tomato season lunch of choice is Deviled Eggs & Fresh Tomato bites.
Our personal favorites always start with basic recipe: Ingredients: 6 Hard boiled eggs2 — Cooled to at least room temp before peeling… — for safe handling and the shells slice cleaner when cold. — with peels removed and sliced “long way” to make 12 halves. — If you will not be filling shortly, place on serving dish, cover and refrigerate Mix In a medium bowl: 1/4 cup Mayonnaise3 (or make your own) 1/3 tsp Kosher Iodized Salt 1/2 tsp Horse Radish Powder (optional) … or 1 tsp Fresh or Prepared Horse radish 1/3 tsp Mustard Powder — or 1/2 tsp Prepared Mustard — (we preferred Stone Ground other like Dijon) 1/4 tsp Garlic Granulated — or 2/3 tsp Garlic Fresh, smashed to smooth pulp about 2-3 cloves Classic Garnish: Smoked Paprika Powder sprinkled. For Him: I add a few drops of hot sauce to the white half “shell” (not to be confused with the peels) before filling and on top.
In another small bowl, remove yolks from shells and mash with a fork until smooth Combine Yolks to Mayo Mix and blend, or wisk or stir with fork until smooth and no streaks of either white or yellow
If needed, drizzle a bit of any neutral vegetable oil you enjoy to thin mixture to make it easier to add to shells Or Left over filling can be thinned with the oil of your choice and used over the fresh tomato or as a Salad Dressing.
Deviled and other uses of hard cooked eggs are an excellent candidate for “10-20-30 method.”4 Allowing one to cook the eggs, leave in the shell and then peel and use later. I usually do at least 18 eggs – 6 to devil now, then the remaining dozen for later. Hard cooked eggs will “keep” for a week or more in the refrigerator.
What works for me (because I get distracted) is pressure cook 5 minutes, natural release and then cold water bath – changing the water at least twice for best results.
Betty’s 11 ways clkck to visit the Betty Crocker site for their recipes: 1. Curried Deviled Eggs 2. Bacon-Cheddar Deviled Eggs 3. Blue Cheese Deviled Eggs 4. Fresh Herb Deviled Eggs 5. Taco Deviled Eggs 6. Wasabi Deviled Eggs 7. Chipotle Deviled Eggs 8. Ham and Veggie Deviled Eggs 9. Reuben Deviled Eggs 10. Zesty Deviled Eggs 11. Lighter Deviled Eggs ↩︎
It was truly a friend raving about peeling hard cooked eggs made easy by using a electric pressure cooker that make me look again at the InstantPot but since at the time (2016) it did not have the added feature of the original Ninja Foodi’s of multiple lids. ↩︎
the 10-20-30 concept refers to things to all kinds of projects that you can do by spending a few minutes here and there – in this case – hard oil the eggs, then cool until ready to go further. ↩︎
For Nerdy Bread Machine User Entertainment. Probably not something most should try at home and definitely the end of your warranty… And of course we can all appreciate the Cat Comments
I wish I had listened when my friends Nana tried to teach me how to prepare for salad or side or better yet her way to make Dandelion Wine. will have to try this recipe and see if it is “as I remember”
You lose them over and over, sometimes many times a day. When the loss, momentarily forgotten, creeps up, and attacks you from behind. Fresh waves of grief as the realisation hits home, they are gone. Again. You don’t just lose someone once, you lose them every time you open your eyes to a new dawn, and as you awaken, so does your memory, so does the jolting bolt of lightning that rips into your heart, they are gone. Again. Losing someone is a journey, not a one-off. There is no end to the loss, there is only a learned skill on how to stay afloat, when it washes over. Be kind to those who are sailing this stormy sea, they have a journey ahead of them, and a daily shock to the system each time they realise, they are gone, Again. You don’t just lose someone once, you lose them every day, for a lifetime. Donna Ashworth
