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- Past hour
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Pâte de Fruits (Fruit Paste/Fruit Jellies) (Part 2)
Kerry Beal replied to a topic in Pastry & Baking
I usually use the purees as is and don't worry about the sugar - I use the boiron recipes and most of their purees are 10% sugar -
Got it - one in #1 (clear) and a 4-piece variety pack!
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I don't even melt my chocolate for the ganache, I pour the hot cream over it. Never had a problem doing it that way.
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It's on right now for $99 CDN right now at Canadian Tire, as well (no, I still haven't pulled the trigger on that one). I'm sure most of us here are well set as far as cookware goes, but if you're in Canada and have friends and family members who aren't, there's a great deal to be had on a Paderno set. Canadian Tire bought Paderno a year or so ago and set about cutting down on the number of cookware sets in the lineup. The top of the line was their "Artisan Accent" set, which was fully clad around a copper liner (a la All-Clad) as opposed to just having a pad at the bottom, and had a rather handsome hand-hammered finish. Back in the day, the 11-pc set listed at $1199 ($999 at retailers) and I never saw it below $599. It's now discontinued, and London Drug has it on for $229 with (at present) free shipping across Canada. My own small pots were a random assortment of thrift store acquisitions, so I bought a set for myself. My son bought one as well (he'd always had roommates, and always used their pots), and I bought one for my daughter's birthday. They have a 25-year warranty, but should realistically last a lifetime or two with minimal care. Clicky.
- Today
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I just received a replacement Mini within the last couple of months and it came with hardcopy manuals. I have never had much faith in the cooking charts put out by the Instant Pot people. I find for the most part that the charts by our member @pazzaglia on her website Hip Pressure Cooking to be more valuable. YMMV.
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Are you asking if you could make it in a rice cooker?
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Quick after-work Quiche. Well as quick as anything involving pastry can be. Base was a little too thin to handle the amount of cheese I added. Despite a rigorous blind bake. I imagine it will be better cold for lunch tomorrow. Served a little too hot, it was loose cheesy and barely holding itself together. I would make a joke but its not necessary
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I did some quick checking on Clemente Jacques. Clemente Jacques seems to be a pretty widely available brand, though the Chipotles Dulces are not for sale on either Walmart or Amazon, so the variety of products that are easy to obtain throughout the U.S. seems to be limited.
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Not as of yet @JoNorvelleWalker but to be honest, I haven't been back to the Asian Grocery in the big town, which is the only place I would have a chance to find it. Since my last disaster I have lacked the need/desire/courage/confidence! Your steak sounds like the last ones I have tried to cook. I shelled out on the weekend and purchased some of suitable thickness to hopefully remedy my woes, cost me around $20 a kilo extra though! So I better not mess it up! You will see my results either here or hopefully in the dinner thread soon!
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Teage Ezrad books+new books from aussie chefs
ChrisTaylor replied to a topic in Cookbooks & References
I don't own the Lotus book, but I like the Gingerboy book. A lot of recipes, and once you've got a stocked pantry you could make most of them. Nothing too obscure if you can access SE Asian ingredients. -
I failed to snap a photo, but the other day I pulled an Australian salmon off the local pier. Now, Australian salmon aren't ... you know, Atlantic salmon. We have that here, yeah, and it's mighty popular -- they farm it, and stock it in a few inland systems, but it ain't what you're getting if someone presents you with the local variety. Australian salmon ... isn't. See: http://goodfishbadfish.com.au/?fish=australian-salmon They get a bad rap, so far as the eating quality goes, but I'd never eaten one. I usually catch-and-release, while a lot of people try to convert them into gummy sharks or similar. The advice from people who do like them is simple: bleed them, chill them, eat them within 24 hours of plucking them from the sea. I did as instructed, feeding the innards to some friendly seagulls, and found the flesh to be tolerable. I don't think I'd be particularly excited to eat fillets of the stuff, but I'd use it in a curry or fish cakes or similar.
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Thanks for your comments, I guess its best if I try it out and see for myself. Damn, no wonder I couldn't find any article on conserving charcoal, I didn't know it is so cheap in the US. In the Netherlands, it costs 25 euros ($31) for one 22 lb bag.
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Your Daily Sweets: What Are You Making and Baking? (2017 – )
rarerollingobject replied to a topic in Pastry & Baking
I personally have never really seen the appeal of carrot cake - too suspiciously healthy-adjacent for my cake tastes, I think - but it is my Work Husband’s favourite, so I made the Momofuku carrot cake; layers of spiced carrot cake, liquid cheesecake, graham cracker buttercream, and white chocolate-coated shortbread crumble between every layer and on top. And because I really can’t help myself gussying things up, even though it's definitely not part of the original recipe; carrot strips, steeped in lemon syrup to soften and then twisted into roses. Home Husband got to lick the beaters and scavenge some leftover sugared carrot scraps, at least. -
ETA: oops, wrong thread!
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Exactly the sort of mess I crave.
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Ask first if they wash the dishes and glassware. My experience may be four or five decades out of date.
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No,unfortunately. Just one their run of the mill great ovens...12 yrs old now.
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That is really helpful. I will also do the same next time. However last time I also faced the problem in moving equipment yet my staff was really helpful that time. We did all work together with positive team spirit and dedication.
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Less than 6 months...
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It's the only podcast I listen to religiously. Dave is utterly hilarious and even if it's not something I care about it's super entertaining. Called in several times, you might hear me as "Chris from the Green Zone in DC"
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Not me. I like pimento cheese and prefer it somewhere in the ballpark of what's generally thought of as the traditional flavor profile but I'm not so in love with it that I worry about putting much effort into developing my own recipe. If somebody is willing to make it for me then, at least at that moment, theirs is better than mine... because I didn't have to make it.
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Thanks for the laugh!
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Funny I did consider initially to just scale up the robotcoupe. The R30 looks nice. Holds 30 litres. Delivery date for it is 4 months after payment and the cost for the device was $20K !
- Yesterday
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I believe Steve has said somewhere Mexicans don't soak their beans.
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I just noticed your grill and the issue you may have with smoking with it. The cardboard box may work as smoking is a low temp long term form of cooking with such apparatus. I'm imagining you would build your charcoal fire in the bottom part with the handles. The next part above it would be flooded with water. Then your meat will be placed on the grill before the smoke containing enclosure is placed above all of this. If you could find a piece of sheet metal to bend around to form a cylinder and a small piece of sheet metal to form a cover for the top end, (that is nearly air tight) then you would have a smoker. The top should have a damper that you can adjust to draw the heat and smoke up around the meat. If you have a thermometer mounted in that metal housing it should be mounted at about the level of the grill so you'll know the temperature the meat is cooking at. 200 to 250 degrees F for 5 to 7 hours (depending on meat) should have you smoking meats that will be satisfying. Often after brining grill cooks will pat the meat dry with paper towels and rub dijon mustard or mayonnaise over the meat and refrigerate it for awhile. Then bring it out and apply rubs to the meat before cooking it in the smoker. I've smoked corned beef on several occasions and it is much better than boiling it in water. I think you will enjoy it as well.
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