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  1. Past hour
  2. Ann_T

    Breakfast 2020!

    Breakfasts from the past few days. Yesterday morning started off with a cappuccino at 4:00AM with a butter tart made by a friend's mom. Followed by burgers and fries a few hours later. Sunday, I put a pot of Pork Bolognese sauce on early morning. And Moe spaghetti for breakfast. Valentine's day Breakfast - Greek Ribs.
  3. Today
  4. Ann_T

    Dinner 2020

    Last night's dinner. I had promised Matt that I would make him lasagna in my new TeamFar lasagna pan. A gift from a friend. (Thank you @FauxPas). This pan is the perfect size for baking in the CSO. And deep enough for a four layer lasagna. Lasagna weighed 6 3/4 lbs not counting the pan. Matt doesn't eat meat so I made a four layer cheese lasagna. Moe and I had ours topped with the pork bolognese sauce.
  5. Thank you for the detailed comments on each title! I guess I'll finish Professional Baking, then look towards The Professional Pastry Chef and/or French Patisserie. I also actually have RLB's Baking Basics, but of course I'll need to put Baking Bible on my radar for more involved recipes. And the Kaffeehaus suggestion looks wonderful - I'll admit most of my (very limited) knowledge of pastries so far is mainly just French patisserie, but I want to ensure I'm not ignoring the rest of Europe and that looks like exactly what I want. Your suggestions are much appreciated!
  6. liuzhou

    Dinner 2020

    Had an excess of cooked rice so fried it with Hunan ham, egg, etc.
  7. Nopalito has a recipe for yogurt-based crema that's become my go-to since I usually have yogurt on hand. Start with: 1 cup whole-milk Greek yogurt 3 teaspoons lime juice 1/2 teaspoon kosher salt adjust lime and salt to taste
  8. The Dutch love their whipped cream and other dairy products. Cheese! Kerry did your hotel breakfast include smoked fish? Was there a section of sweet bread toppings... chocolate sprinkles, apple syrup, hazelnut spread, etc.? Looks like a nice breakfast selection. Hope you get to show us the rest of it soon. When does/did your setup for the show start?
  9. Great thread! A few hundred km from my spice cabinet, but I have managed to find some more or less hard to find stuff here in the UK I got the whole chillies on a whim - any ideas of what to do with them would be appreciated.
  10. The best book on the how and why is the one by Paula Figoni, so you already covered that. Some personal comments on some titles: Bo Friberg - "The Professional Pastry Chef" This is great for getting the correct foundations on classic pastry. Underscore "classic", nothing modern here, but you need foundations before building the roof. Ecole Ferrandi Paris - "French Patisserie" As Jo wrote, this is really good if you want an overview on both classic and modern. Regan Daley - "In the Sweet Kitchen" This is overlooked, but it's the only one that talks about how to work with flavors, all the others are technique based. Michel Suas - "Advanced Bread and Pastry" This has some great explanations about bread and viennoiserie, it's for professionals though. The other sections are skippable. Wayne Gisslen - "Professional Baking" I liked it quite much, but if you have the ones by Friberg and Suas then you won't find much more knowledge. The Culinary Institute of America - "Baking and Pastry: Mastering the Art and Craft" It's good but not as much as the ones above, if you have the ones above then it's redundant. Nick Malgieri - "How to Bake" I gave it a look but did not impress me enough to spend money on it. Sarah Labensky - "On Baking" Same as Malgieri. French Culinary Institute - "The Fundamental Techniques of Classic Pastry Arts" This was a big disappointment, I really regret having spent money on it. Jacquy Pfeiffer - "The Art of French Pastry: A Cookbook" I had the chance to give it a read and it did not seem any better than the one by the French Culinary Institute. There many other books in this vein, like the ones by Cordon Bleu, Richard Bertinet, Philippe Urraca, Eric Keyser... Neither one of them impressed me after a quick look, so I left them there since I already have many more than I really need. Once you have 3-4 titles of this kind you are really covered. Beware I'm talking about the explanations, not the recipes. I never tried any recipe from these books. If you are looking for recipes for the home use, then these 2 are classics: Rose Levy Beranbaum - "The Baking Bible" Rose Levy Beranbaum - "The Cake Bible" If you like Austrian and Hungarian pastries then this is a must: Rick Rodgers - "Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest, and Prague" Teo
  11. Wha are in the little ' Eru' packets ? cheese spread ? thanks for the Menu BTW
  12. Revel bars. Thanks to @blue_dolphin.
  13. Dante

    Dinner 2020

    Veggie and quorn stir fry over rice noodles
  14. Looks like a plate of whipped cream with a side of pie😍, appropriate ratio...
  15. Many people here say great things about the Paragon induction unit with its mat. Considering it's cheap and you can use it for a boatload of other stuff, I would say it's the best choice for you. Teo
  16. de koffie schenkerij a coffee shop in the oldest building in Amsterdam - recommended by the delightful husband of the delightful owner of Cacao and Spice - a wonderful little chocolate shop square in the middle of the red light district 3 of us shared a piece of pie with a bit of whipped cream
  17. Looks like a substantial breakfast. Gotta love those little liverwurst chubs.
  18. Duvel

    Dinner 2020

    Or a takoyaki pan ...
  19. thanks! yes my room is very cold as well. I should have thought about this as it happens when I use the same chocolate for shelling multiple molds do you have a suggestion for batch shelling? would it help if I temper the chocolate and let is stay on the melting machine? would I lose the temper without stirring it?
  20. The hotel has breakfast Looks like I missed the other side pic with the hot food
  21. I used to teach in university and would identify that look as “not paying attention and eyeing the snacks instead” ...
  22. Taste and crumb and crust were exquisite though after a liter of methode rotuts I'm not sure how much it matters.
  23. Living here, it is almost a legal requirement to always have at least three types of ginger in the fridge / pantry. Young ginger, middle-aged ginger, old ginger, sand ginger etc. I covered what I can find in most stores here. I use some variety of it in almost everything. I also drink a lot of ginger tea, which I make from scratch. But my favourite dish containing ginger is not Chinese. It is this. (The first recipe, of course. Never tried the others.) It calls for "syrup from a jar of stem ginger", which I've never seen here. So I have to make that myself, use the syrup and munch on the ginger at other times. I have cooked it many times and served to many friends, all of whom have loved it. I also pickle my own young ginger - the sort of stuff served in Japanese sushi places as a between bites palate cleanser. Always have some in the fridge. It keeps forever; or would if I didn't keep eating it. I also have some Chinese cooking wine laced with ginger. Seldom use it.
  24. This was popular with my clients when I was catering. Triple Gingerbread Ingredients 1 1/2 Cups all-purpose flour 1 1/2 cups cake flour 2 teaspoons baking soda 1 Tablespoon cinnamon 1/2 teaspoon ground cloves 2 teaspoons ground ginger 3/4 teaspoon salt ______ 1 1/2 Cups sugar 2 Tablespoons grated fresh ginger 1/2 cup chopped Crystallized ginger 1 Cup vegetable oil 1 Cup unsulfured pure cane syrup or (Lyle’s Golden syrup) 1/2 Cup water 2 large eggs Preheat the oven to 350 degrees. Butter and flour 9 x 13 baking pan line bottom and sides with parchment Sift first 7 ingredients into medium bowl. Combine sugar, oil, molasses, water, eggs, and fresh ginger in large bowl; Mix in crystallized ginger. Stir in dry ingredients. Pour batter into prepared pan. Bake until tester inserted into center of cake comes out clean, about 1 hour. Cool cake in pan on rack 1 hour (cake may fall in center). Turn cake out on wire rack and then back onto serving board or platter. Sift a light dusting of XXXXX sugar over the top. Use a paper doily to make a pattern. Serve slightly warm or at room temperature. (Can be prepared 1 day ahead. Wrap in foil and refrigerate. Bring to room temperature before serving).
  25. Candied or Crystallized Ginger I used to make this in very large batches, I used an electric roaster, one that had belonged to my grandmother, purchased in the late '40s and the only change was a new power cord replaced in the late '80s. Following is my recipe for candied ginger. It took me years to develop this method I know it seems long and complicated but that is because I went into some details because not everyone has some of the knowledge. The real "secret" is the steaming of the sliced MATURE ginger to get it tender enough to make it palatable. I know it seems long and complicated, but the end result makes up for the time expended. It is the steaming that makes all the difference. I have a large couscouserie that allows me to steam big batches at a time, but anything, even small stacked bamboo steamers work just fine. I use it in cooking a great deal. Apricot/Ginger scones are a favorite. I also make ginger ice cream – 1/2 cup of finely chopped ginger added to a regular batch of vanilla – I actually simmer it in the milk/cream mixture for a few minutes. You can also use the syrup in which the ginger is cooked, in or over ice cream, in fruit salads. I beat it into sour cream (Daisy or Alta-Dena because they are thicker) to make a dipping sauce for strawberries. Sweetened sour cream is so much more flavorful than whipped cream in my estimation. The contrasting flavors are superb. It is also a lovely addition to marinades for chicken, duck, pork and lamb. I am not going to give exact amounts for the ginger because you may wish to begin with a small amount and work up to larger quantities once you learn how easy it is to produce a delicacy that is far superior to any commercially produced product. Ingredients to begin: Fresh Ginger root, sugar, water and 7-Up or similar citrus soda or you can add citric acid to the water (1 teaspoon per quart) to make it acidulated. General preparation: You will need a way to slice the ginger. A sharp knife is o.k. for small batches. For larger batches use a V-slicer or mandolin or other method, see below. Also you will need a steamer, and you should have a crock pot (preferred method) or an enamel, glass or stainless steel cook pot. You will need a wire rack on which to drain the candied ginger and allow it to dry – this may take up to 3 days depending on humidity. Choose roots that are fairly large as they are easier to peel. Break off all the smaller “buds” and store in a plastic bag in the fridge – these can be used for pastes, grated, etc. Peel the ginger with a vegetable peeler or you can use the rounded end of a spoon and scrape the skin off. Blanching will make this even easier. Drop the root sections into a solution of 1/2 water and 1/2 7-Up or similar citrus beverage or acidulated water until you have all the pieces peeled. If you have a mandolin or other adjustable slicer, set it to 1/8 inch and slice all the pieces, CROSSWISE or on a diagonal to obtain the largest slices possible (You can also use a rotary slicer, powered or hand-held, use the medium attachment or use a slicing blade on a food processor). However you want to be sure that you cut across the fibers that run lengthwise in the rhizomes. Return the slices to the liquid until you are finished slicing all the ginger and are ready to proceed to the next step. Drain the ginger and make stacks of the slices and place the slices on edge in a perforated steamer tray or flat colander so the bottom is solidly covered – then do the same with a second layer and a third if necessary. If there are a few loose slices on top they may lay flat. Place the steamer over simmering water, cover and steam for 30 to 40 minutes – or until the ginger is quite tender. Older, larger, more fibrous roots may require an additional 10 to 20 minutes. (This is the “secret” of tender, moist candied ginger which is ideal for eating, cooking, baking). Remove a slice from the steamer, allow it to cool a bit and “taste” it, that is, bite into it to see if it is tender. If it resists, steam it some more. In a crockpot prepare a “light” simple syrup. For each cup of sliced ginger you will need 1 cup water and 1 1/2 cups sugar. (Regular simple syrup is 2 parts sugar to 1 part water, i.e., 2 cups sugar dissolved in 1 cup water) If you do not have a crockpot or slow-cooker, be prepared to keep an eye on the ginger to make sure the liquid does not boil away and there is enough liquid to cover the ginger. Bring the sugar/water mixture to a boil – crockpot set on high. Add the ginger, when the liquid again comes to a boil, reduce heat to “Low” then cover and allow to simmer gently for 6 to 8 hours, stirring occasionally and adding additional “syrup” if needed to keep ginger covered. Note: If you are cooking on a stovetop, you may turn it off, leave at room temperature (covered) and resume cooking later. It is the total time of cooking that counts. After 6 hours, remove a couple of slices, allow to drain and cool completely – the ginger will be very sticky at this point. Taste and test the tenderness. The ginger should be very tender and slightly translucent, if it is still a bit too “al dente” or it is totally opaque, continue simmering – test again after an additional 2 to 4 hours. (Note that if you run short on time at any point in the process, you can turn off the heat and allow the ginger slices to steep in the syrup for a couple of days. There is no need to refrigerate. When ready to resume just bring the syrup to a boil, reduce to a simmer and finish cooking.) Allow to cool for 30 to 40 minutes, it should still be warm but not hot enough to burn. Using a skimmer or tongs, remove the slices from syrup and place on a wire rack over a tray or sheet pan so the slices do not overlap. Strain the remaining syrup into a jar and save. This is now ginger flavored and may be used in cooking, in drinks, fruit salads, etc. Allow the ginger slices to dry on the rack until just “tacky” – it should feel just slightly tacky but should not stick to a finger pressed onto a slice then lifted. Place 1/2 cup of regular granulated sugar (or the coarser sanding sugar if you can find it) into a shallow 1 quart covered plastic container. (Tupperware, Rubbermaid, etc.) Drop several ginger slices into the container, cover and shake to be sure the slices are well sugared. Place on a clean rack. Continue until all the slices have been sugared, adding more sugar as needed. Leave the slices on the rack overnight, depending on humidity. If you are in an area of high humidity, you may want to use a fan to speed up the final drying time. If you have a dehydrator use it, or you can use your oven if you have one with a standing pilot light. Test by squeezing 2 slices together. If they do not stick together you may now place them in airtight containers (screw or snap-top glass jars, food storage containers – do not use re-closable plastic bags). Ginger prepared in this manner will keep indefinitely. If it does dry out after a time, do not discard, simply chop finely and use in cooking or baking. Or you can dry it in a very low oven and grind to a fine powder in a spice grinder. I prepare candied ginger in very large amounts and cook it in a 40-year-old Westinghouse electric roaster. For smaller batches I use a 6 quart crockpot. One of my neighbors uses a 2-quart crockpot to cook 1 or 2 cups of ginger. A friend who has a 1950s electric stove uses the “deep-well” cooker built into that stove. You may find something else that works for you. The trick is the long, slow simmering and of course the initial steaming which tenderizes the ginger without extracting too much of the flavor which happens with parboiling, which is the usual process. You can use the ginger syrup in many ways, including candying fruit or citrus peel and if cooked long enough, to the hard crack stage, make hard candies which can be tinted with food coloring, dropped by teaspoon onto a Silpat sheet to make candy “drops.”
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