yorkshirepud

Steve - I'm not familiar with Cindy Mushnet so I went over to Amazon to see what she's done, but a search on her name brings up nothing. Could you let us know what book you are referring to? I think he may of meant Cindy Mushet. Here's a link to the book I found on Amazon.

nightscotsman, It's funny you should mention this. I just got done making caramel (more on that later) and upon tasting, I thought the taste was quite like the filling of pecan pie. I thought it would be too much. So, I think I may just go the vanilla ice-cream route and keep the caramel for another use. As you've mentioned, and dlc, could it be more perfect? Though I do like your other ideas, especially the peach. Oh decisions, decisions. Dlc, I think your description there sold me on the vanilla ice-cream. Unless of course peach ice-cream wins the slot. Andie, wow, you sound very organized. Being an organization freak myself, I appreciate that. I have to admit though, I can be one of those bakers that are scurrying around the kitchen looking for an ingredient with batters waiting on me. I plan to exercise better organization -- mise en place , in the future.

jgarner53 It would have to be a make shift double boiler but that’s a good route to go. I successfully made custard for a Black Bottom Tiramisu Tart this past weekend using this method. Here’s a picture of it. I was mightily impressed with myself! I think the problem with my first attempt at caramel was using a recipe that asked you to take the temp to 380 (this was to increase the intensity). In the beginning, it seemed fine and I began to get excited when that familiar caramel aroma began to fill my kitchen. Yet, within seconds, the damn thing was smoking! I should have trusted my instinct. I had a feeling it was perfect (perhaps not the bitter version the author was hoping for), but my thermometer told me I had more degrees to go. What a load of bollocks!

Thanks Rebecca. I think I’m going to go the caramel route, likely the swirl. Now this raises some questions. I was just browsing a variety of books checking out the caramel sauce recipes. What I don’t understand is why some use butter and others don’t. One uses crème fraiche which the author states will add a touch of acidity. That part I get as it will tame the sweetness, but now I wonder what a difference it would make to add/or not butter. mktye, I imagine it will be a combination of both. Part of my quest is to trust my instincts, but I realise first, I need to grasp and ins and outs of it all. I have seen Cookwise mentioned often here and will have a gander at it. I haven’t heard of the other bloke, but thanks for bringing it to my attention.

sequim, I plan on serving the pie warm. Like you, I enjoy the melting goodness of the ice-cream. Rebecca, nice to see you. I did consider a caramel swirl ice-cream also. That might be the route to go as it still forces me to make caramel which is one of my goals. The bitter caramel was for caramel ice-cream, so it wasn’t for a swirl as such. A coffee ice-cream is interesting also. Now I’ve read about this Dulce de Leche ice cream and understand you boil a tin of sweetened condensed milk in water, or something along those lines. Interesting. What exactly does this ice-cream taste like? Thanks for the recommendation on the thermometer. I’ll give mine another shot (or a few) and see how it goes.

And she’s off … Well guys, I just finalized my tasks for this weekend. In an ode to my failed pecan pie in days past, I deemed it fitting to bake off a pecan pie to officially launch my project. Of course, what is pie without ice-cream? So, the project for this weekend is: Pecan Pie – The Pie & Pastry Bible (Rose Levy Beranbaum) Vanilla Ice-Cream – Recipe TBD Creamy Caramel Sauce - The Secrets of Baking (Sherry Yard) Off the bat, I’m already a little nervous about the pecan pie. I just read through the recipe and see I have to cook egg yolks on the stove. Will they scramble? Time will tell (will buy extra eggs just in case). I’ve cooked eggs on the stove before for ice-cream, but they were already tempered before being placed over heat (not to say that has ever stopped me scrambling the eggs a little). I’m also nervous about using my digital candy thermometer. It’s a recent purchase and has helped me fail twice already (bitter caramel anyone?). My biggest problem is making it stay clipped to the pan. It always seems to bloody fall off. On the subject of ice-cream, here’s where you can help. While I know vanilla ice-cream would match well with the pecan pie, I feel the need to branch out (READ – vanilla ice-cream is all I ever do!). So, here’s where I need some advice. What ice-cream do you think would compliment my pecan pie? By all means, offer your suggestions, but I would also appreciate it if you could explain your choice. I want to understand why flavors are brought together and how they accentuate their partners on the plate. My first thought was Butter Pecan, but then I realized this is likely pecan overkill. Or is it? My second thought was Caramel Gelato in The Secrets of Baking by Sherry Yard. Would it compete with the pie? Perhaps is would replicate the delicious pecan turtles I love. Of course, this means working with my thermometer again to make caramel (Note to self: it is my friend not foe). Another concern is that the recipe includes amaretto liqueur. Would the almond and pecan flavors work together? Edited to add my finalized plan for this weekend's project

jgarner53, Well, I have recently purchased a variety of baking books which include: Baking with Julia – Dorie Greenspan (I have to thank SethG and his thread for inspiring me to purchase this book) A Passion for Desserts – Emily Luchetti The Bread Bible – Rose Levy Beranbaum The Pie & Pastry Bible - Rose Levy Beranbaum Bittersweet – Alice Medrich The Secrets of Baking – Sherry Yard Celebrate with Chocolate – Marcel Desaulniers I’m sure more will find a home on my bookshelf as I progress. However, I think these will lead me in the right direction. Equipment wise its never-ending (will it ever be?). I purchased a stand mixer a few months ago but haven’t really unleashed its potential yet. Basically, I’ve just bought (sometimes replaced) the basics (decent pans, whisks, baking stone) with a few extras (i.e. mini cheesecake pans, digital candy thermometer). Yes, I’m star struck when I hit Williams-Sonoma. I guess my biggest equipment purchase (if you could call it that) is a new kitchen (just finished a week or so ago). When we were designing it, I incorporated a designated baking area on one side arming the countertops with butcher-block maple wood, mentally placing all my baking goodies in the area. My KA (I call her Ruby) stands proud in the corner. Now, I have no excuse! As to what I hope to accomplish and achieve: I think the biggest thing is understanding and confidence. Previously I’ve just followed a recipe, paying little regard to the ingredients and why they are there. Why they make a recipe work. This no longer satisfied me. Sure, I could take all the praise from family when they tried my goodies, but in the back of my mind as we all took out first bite; I was praying it was okay. I want to develop the confidence to know the ingredients I used will work, not because the recipe says it will, but because I get it. I get how they work together. I want to develop the confidence to take a recipe and create my own renditions. My list is endless really.

Steve, I have recently added books to my collection by the bakers you've mentioned, namely RLB and Luchetti, and a few others. Thanks for the other recommendations. I did plan on getting the Flo Braker book soon (I believe it's a 2nd version of an older book) but will also check out the others.

Nope...I used the recipe Trish posted. And it appears I must've done something wrong .....because I just went to cut a piece and it's more like Rhubarb soup than Rhubarb pie :::sigh::: Tasty --but did not set up at all :/ Oh well...back to the drawing board. (or should I say the cutting board? ;) Do you think perhaps the extra rhubarb created too much liquid and the eggs couldn't bind it all? What a bummer!

Hi Wendy, I picked up The Secrets of Baking yesterday. I'm loving it. I've only ever browsed it before so didn't realise how well she explained her master recipes. This is exactly was I was looking for. What have been your hits?

Welcome to my baking blog. As a home baker (a novice one at that), I’ve whipped up chocolate chip cookies and the odd pie. I’ve delighted in watching my family’s face smile in joy as they take their first bite and declare it better than store bought. Of course, they just see the plated results. What they don’t see is the throwing together of ingredients and me simply hoping for the best. So, I have set myself the challenge of truly learning how to bake. I invite you to join me on my ride. First things first, my baking background. My “baking efforts” began a few years ago as a newlywed. This included cookies from a bag. I believe you just had to add water. It all seemed so easy, but alas, I recall not even getting that right. Another favorite was opening a pudding mix, adding milk and beating it with a hand mixer. If I was feeling adventurous I’d also serve it with Jell-O. Before going any further, in my defense, I must say that I made killer Butterfly Cakes as a kid. Of course, since then, I have learned that one can create desserts without the aid of a premixed batter. Gone are the days where I walk down the baking aisle ignoring the bags of flour, baking powder and other essentials to get to the ‘bag’ of cookie dough. My baking pantry (okay, so it’s two drawers but you get the idea) was transformed. Hence, the real baking began … or did it? My leap into the baking world immediately began on the wrong path. At the time, I was of the mindset that all fat was evil. Hence, butter and whipping cream was the enemy. I recollect trying to make a pecan pie with a crust made from tub margarine! Needless to say, it was a major flop. The actual filling was quite delightful scooped from my pathetic crust though. Since, I have made many wonderful lower fat desserts that family has devoured. However, was I making progress as a baker? Sure, I could follow a recipe and produce pleasing results, but what was the point of creating a pie crust if I didn’t understand why the butter was there in the first place (and reduced at that!). Why replace whipping cream with the stuff you can buy in a tub for a Banana Cream Pie if I haven’t experienced the joy of the pie at its greatest? I soon found myself wanting to understand the ingredients and their place in recipes. To garner this knowledge, I decided I needed to embrace the recipes in their truest form. I needed to see and practice baking at its best. Hence, I have armed myself with baking books that inspire and leave me intrigued by the procedures followed and the resulting outcome. I’ve stocked my kitchen with the necessary tools and ingredients (of which I’m sure more will follow). So, I am all set. Let the games begin! My plan is to bake something on a weekly basis (if not more) and share with you my experiences, successes and failures. I look to you to share your knowledge and expertise, offer advice and understanding. Questions are welcome and I hope that over time, if related to baking, I will be able to clearly answer them without referring to books. So, inspired by the following quote: "A gourmet who thinks of calories is like a tart who looks at her watch." — James Beard (1903-1985) … my journey begins. Bring on the butter and whipping cream!

JanKK, that looks great to me! Did you use the RLB recipe? I thought it was a little skimpy on the rhubarb too. I agree about 'attractive' not being everything. The taste made up for it.

Thanks! I've actually decided to return it later this evening. I'm going to exchange it for Secrets of Baking instead. Now that I know offers much more wealth of info (which is what I need).

That's exactly what I was thinking. I can't say I'm an experienced baker (yet), but even so, I feel somewhat that these recipes are already covered in my growing collection of books. I'm debating whether to return it or not. Something tells me I will. Other than one recipe, nothing else 'jumps' out at me. Funny, it seemed to have more appeal when I browsed it instore and decided to buy it online.

I'm seeing the Banana Cream Pie reviewed favourably often. Time to go have another gander. I want to see what her recipe for brownies is like. I'm all over a good brownie! Thanks!

Thanks. I actually saw all of these. Tell me, what have you tried and enjoyed? I'm extremely tempted by the Caramel Pear Tart thingy.

My copy just landed on my doorstep. I'm wondering whether to keep it. Any recommendations/reviews?

JanKK, I baked up some rhubarb this past weekend. I did a Rhubarb Custard Pie from the Pie & Pastry Bible. Yummo! Not very attractive though. Here's a piccie: I'm still debating on what to make which is typical for me!

foodie3, very nice canneles (I say that as though I know what they hell they are! See, this thread will be educational!).

They look great guys! Nice job. I haven't paid much attention to that recipe so I didn't realise it was so labour intensive. I'm not sure what I plan to make by BWJ next, though I do hope to make the danish very soon. Do you know if it freezes? I imagine it lose it luciousness though. I do plan on making the WW bread again though on Friday for our trip up North.

Good luck with your project kitchenetc. Like you, I feared pie crust but I won over that challenge last fall with my first apple pie. Once you do it once you can't stop. I have been thinking about doing something similar. Working my way through a cookbook and charting it. Just need to decide on which book! I hope you can share pictures. It always helps when you have a visual. It's also inspiring. Have fun!

Yep, I saw it. Thanks. I actually had it bookmarked already and had already checked it. I just brain farted today - nothing new in my world! I made a Basic Hearth Bread - not bad though not spectacular. Any recommendations. Perhaps PM me so that I'm not interrupting this thread. So, where's those pictures of your focaccia? Inquiring minds wanna know.

Dahomechef, that site is actually where I went first thing this morning. However, the measurements where different to the authors (i.e. how much 1/2 tsp weighs in grams). But, I just went with it anyway using the closest number. It's on it's first rise now (I'm doing the Basic Hearth Bread), so time will tell. Curious - how do you get .375 as 3/8? And to think - Math was one of my stronger topics in school. Jeez ... my brain has withered some! Blueapron, the weights weren't too small. My problem was that the recipe wanted say 2.4 grams and I can only measure 2 or 3 grams. Not inbetween. But I don't think that will make much difference in the case of bread. To be honest, it's probably much easier than I thought and I just confused myself and the ball started to roll getting me deeper into confusion.

Hi Blueapron, I plan to start using the Instant Yeast once my Active is gone. Not much left. I did try converting using the weight and the same formula. The problem is my scales. It weighs in grams and ounces, but not decimals over on the gram option. Or do I really need to be THAT accurate? Perhaps I'm being anal - it's been known before!

Hey, I just got this book yesterday! What yeast are you using? I use Active Dry and I'm having issues converting. The solid numbers are okay, but it when it gets into fractions it gets all complicated (at least for me). Any advice? Btw, sorry to take this thread into the direction of another book.