Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

All Activity

This stream auto-updates     

  1. Past hour
  2. trfl

    Spelt

    Spelt is a great grain to work with but it is surely not gluten free. Oftentimes it is used by people who are allergic to wheat proteins (but not allergic/intolerant to gluten). May be hence the wrong association of spelt with gluten free baking. As others mentioned in this thread, it has a nice rich flavor which is a good reason to use it even if you are not allergic to wheat. In general for bread, you can use any whole wheat recipe and replace whole wheat flour 1:1 with spelt flour. We make a nice no-knead, no-shape spelt loaf with LoafNest once in a while. You can see and example on the recipe book (page 24) with 80% hydration.
  3. Spicy Chocolate Chip-Hazelnut Cookies from Season p 201. Edited to add that the recipe is available online at this link. These are a gluten-free cookie, made with hazelnut meal or flour. The "spice" in their name comes from black pepper and chopped, crystalized ginger. They also include chopped, bittersweet chocolate. The recipe warns that the cookies spread and my photo evidence - the cookie in the center is before baking, surrounded by 4 baked cookies. They get really big! I don't love big cookies so I tested a few at 1/2 and 1/4 the recipe size and they came out fine. In my hands & oven, the recipe cookies weighed ~ 50g before baking and were done @ 16 min, baked direct from the freezer. The smaller cookies were ~ 25g & 12g and took 12 and 10 minutes. The smaller cookies corresponded approximately to my small and medium cookie scoops so I'll use them in the future. And the smallest ones are my favorite - I can eat more of them 🙃!
  4. Today
  5. pastrygirl

    Best way to turn Ramen powder into syrup?

    Buy the yakisoba for the flavor packets and save the noodles for household repairs
  6. Dave Arnold mentioned on his show how he hates to make mashed potatoes in a tamis because it's such tedious work, and that he used the ricer/food-mill attachment on a Dynamic immersion blender and liked it. I'm looking to buy one, but have a bit of sticker shock to overcome. The basic blender is about $160 (which doesn't seem too out of whack for the quality) but the Ricer/Food Mill attachment, which has no motor of its own, is around $150 (and full list is much higher). As is often my trick for European products, I checked out Amazon.fr and Amazon.co.uk which often lead to half price Euro cooking gear for North Americans, but no joy . . . worse prices than in the USA. Anyway, before I buy it I thought I would ask for the experiences of others who have tried it. I'm also curious about the differences between the standard Mini-Pro and the Dynashake model, which looks nearly identical but comes with a slightly longer barrel and a shake cup which looks perfect for making mayonnaise which I'll be using this for often. Thanks.
  7. I do as @curls does. Heck, even if I'm just pausing and doing something else for an hour I turn the melter up a few degrees to prevent excessive crystallization. You can't expect to temper once a week or even once a day and just keep the chocolate warm & ready, it takes constant maintenance.
  8. Mario Batali Charged With Assault and Battery in 2017 Case - NY Times Mario Batali Charged in Boston for Alleged 2017 Assault - The former celebrity chef could face jail time - Eater NY
  9. Smithy

    Dinner 2019

    Yes, it does. In small doses it just adds a nice depth to the flavor, without being obvious. The first time I tried using it, I used it exclusively to saute some vegetables, and the smokiness was overwhelming. I liked last night's lighter touch better.
  10. Thank you guys...I was sure there was no way out of this 🤔 We will think of a way
  11. KennethT

    Best way to turn Ramen powder into syrup?

    Just don't use too much or it winds up becoming "mucous-y", for lack of a better term... There are threads in here that discuss proper amounts and techniques for use.
  12. rich

    Wine pairing help

    Try a Bordeaux from the Pomerol region, which are predominately Merlot. Should be a great match with your lamb dish.
  13. Ann_T

    Dinner 2019

    Rhubarb Pie destined for tonight's dessert. But depending on how I feel after work, it might just become dinner. All butter pastry made before I went to bed last night. Pulled the rhubarb this morning and got the pie into the oven early.
  14. eugenep

    Wine pairing help

    Have you tried Sweet Bitch wines http://jvwines.com/sweet-bitch-page/ or Skinny Girl Cabernet https://www.skinnygirlcocktails.com/the-cocktails/the-wine-collection I think either would be a good fit I'm guessing Sweet Bitch wines is spicy (from the alcohol burn) and sweet (from the sugar added)
  15. food mom

    Spelt

    Hello Nancy, thanks for responding. I'm sorry to hear about your dietary limitations, but happy to see that you make the distinction between "sensitive to" and "allergic to". Spelt is one of the "ancient grains", along with Kamut and Emmer. They are "awned grains" (reference to appearance), and seem to be more digestible to many people throughout the world. Spelt will yield a softer dough (one is often tempted to add too much flour when kneading, as the consistency is different), but spelt usually calls for less liquid. It can often be substituted for wheat 1:1, but those are usually bread recipes. Pizza dough seems to be an entity of its own. -betsy
  16. I use xanthan gum to stabilize homemade fermented hot sauces The gum stabilizes the emulsion and is supposed to work as a thickener too Adding this might thicken and stabilize the powder water mixture into a syrup - if you try, please let me know if it works
  17. ElsieD

    Dinner 2019

    @Smithy I have never seen mesquite-smoked olive oil. Does tte smokiness come through?
  18. chromedome

    Kitchen photos

    I've been seeing those a lot on reno shows, and was curious how they'd work out in practice. I personally don't think I'd want my microwave in a place where I have to bend down to retrieve things from it (I'm having a back pain morning, one of the consequences of moving, so that looms a bit larger than usual at the moment). Also in our case that would put it at grandkid level, and I can foresee many potential issues arising from that. Mind you we're in rentals for at least another few years, so it's all moot at this point.
  19. Nancy in Pátzcuaro

    Spelt

    Many years ago when I was having serious problems with my stomach, I went on an elimination diet to identify which foods were the culprits. Turned out I was sensitive (I'm reluctant to say "allergic") to wheat, caffeine and red wine. (I know, I know.) After experimenting with alternative flours--buckwheat, barley, rice flour pastas--I discovered spelt, which is sort of a distant relative of wheat that seems to have a different molecular structure. I substituted spelt for wheat straight across and had excellent success. Later when I discovered white spelt flour it was another revelation. I like whole grain flour as much as anyone, but sometimes you want something a little less robust. I still can't tolerate caffeine or red wine (alas) but after all these years I can once again eat wheat. I did find that spelt seemed to have more gluten than wheat (in my not-very-scientific experience), which would make it unusable for anyone sensitive to gluten. Nancy in Pátzcuaro
  20. Darienne

    Meeting-friendly snacks to bake

    The ginger bits are from the Philippines. Sorry.
  21. gfweb

    eG Cook-Off #82: Salmon

    I use wood pellets in a little tube which generates no heat. Only the ambient temp is an issue in the summer. I wonder if you could put the fish on a tray sitting on ice and cold smoke that way.
  22. It's the nature of tempered chocolate to thicken over time when held in a melter. Options are to store overnight warmer and out of temper - then temper again in the am. Alternately you can push the temperature of the tempered chocolate in the morning to the maximums - 34.5 for dark, 32.5 for milk or add some warm untempered chocolate to the thickened mass to dilute the over tempered crystals.
  23. EatingBen

    Best way to turn Ramen powder into syrup?

    Water, a modified starch (ultratex 4 makes a light pourable gel) or gelatin. only thing is shelf stability
  24. Open to other solutions but I don’t think that you can leave chocolate in a melter unattended for several hours and still have it be in temper. As you mentioned, it will over-crystallize and turn to sludge. When I am working with chocolate for several days in a row, I keep my chocolate in the melter overnight at a temperature high enough to keep all the chocolate melted and fluid. In the morning, I temper the chocolate in the melter and make adjustments throughout the day to keep the chocolate in temper.
  25. ........it is so hard to believe this was already one week ago.........
  26. Paul Bacino

    Dinner 2019

    @liamsaunt Nice salad and sandwich
  27. liamsaunt

    Kitchen photos

    Thank you! I am very happy with it. Ton answer your questions: yes, we replaced the original window which had two smaller windows with a divider with one large window. The view is out to woods so it's a pretty view, at least when there are leaves on the trees. The other side of the island has two regular sized drawers (I use one for silverware and the other for side towels), a microwave drawer (truthfully I did not even know these existed until we redid the kitchen but our designer insisted on it and I am happy because it frees up a lot of counter space). There is also a very deep drawer under the microwave, which I use to store my Breville hot wok, a tall cabinet with dividers where I store sheet pans, racks and silpats, and finally a pull out cabinet where I store clean recycling and non-smelly trash until it goes to the larger bins in the garage. The countertops are quartzite.
  1. Load more activity
×