simdelish

Once you bake with convection,you'll never go back just a few more suggestions... My cheesecakes do fine in convection, I just keep on the lower fan speed (I have hi-lo-no). I assume because this is a new place, the oven is new, or at least shiny and clean. At work, I must share my ovens with the kitchen, so I have to keep a close eye on their cleanliness. After few hundred pounds of bones have been roasted, the oven will blow black burn specks on cheesecakes or things like key lime pies/lemon tarts. I have to get the dishwashers to clean them out every two weeks or so. Also, I found that if I turn off the fan entirely, I get practically NO HEAT -- nothing will bake! Each oven is different, so experiment with yours. And lastly, when you are baking cookies on parchment, or a batch of something that only fills half a sheet, make sure to weight down the corners, or the paper will blow, making your items misshapen. Good luck!

project- sorry so long to answer your questions, have been away 1) and 2) A pullman pan is a standard, usually lidded, usually aluminum, bread loaf pan, measuring 16 x 4 x 4, used to make a 2 # loaf of sandwich bread. Brioche made in that pan does not use the top, so that it rises above and over the edge in a big "puff" sometimes as much above the pan as in the pan. I don't know what the weight of the brioche loaf is, and it can be varied, as the loaf may be day old or even frozen, and depending on how dried out it is. If the loaf has been frozen or is on the small side, sometimes I use a loaf and a half. Generally, I cut enough cubes to well fill the hotel pan up, before adding liquid. When the cubes are all spread out on the sheet pan, they are at least 2 or 3 deep, covering the pan entirely. When I toast the cubes, I usually toss them around halfway through so the bottom ones get on the top to brown. 3) a hotel pan is a standard stainless steel pan used in all professional kitchens, designed to fit in steam tables, racks, and chafers. The standard depth is 2", but they also come deep in 4" and 6", and also perforated for steam. The full size (as I use) is 12 x 20. Smaller pans are appropriately called halfs, thirds, sixths, and ninths, respectfully. 4) A sheet pan is an aluminum pan, again used commonly in kitchens. Full sheet size is 18 x 26; half sheet pan is 18 x 12. Depth is 1". Guests in my house often call them "metal trays" -- as that is what they look like. Baking racks (or also called speed racks), are made to fit/hold many sheet pans, lined up on top of each other with space in between for cooling. 5) When I say "toast" I mean heat in a hot oven until golden brown. I don't set a particular temp, nor time, as it depends on what else I may be baking. Obviously if the heat is low (for cheesecakes, for instance,) the heat is 275... the cubes will take longest. If the oven is 350, then maybe only 5 or 7 minutes; if high heat, then they will brown fastest - in only 3 or 4 minutes. Hope this clarifies things for you. Most, if not all, terms like this, I am sure can be found if you did an internet search, and probably with pictures to boot!

Here's one more recipe to try... My restaurant is "famous" for this recipe I make this 3 times a week at work, sometimes more for catered events. It is one of the Governor's favorites. I think it very casual, common, but it is our best selling winter dessert-- I would love to ditch it for spring/summer, but the city would mutiny! My proportions are for a 2" hotel pan, so you will probably want to cut in half. ... it bakes quickly, well, and puffs. It is crispy on top, very moist, and very rich with all that butter and cream. For service, we cut a (cold) square from the pan, zap it in the micro to warm up and re-puff, and then drizzle warm caramel and cold creme anglaise on plate. The plastic while baking keeps in the moisture, and makes the pudding (in my mind) just the right balance of custard and bread. Harry Browne's Rum Raisin Bread Pudding 1 or 1 1/2 loaves (pullman style) day old or frozen Brioche (I think an egg bread is a must) cut into cubes, crusts and all, drizzled with about 8 oz melted butter and about 6 oz sugar, toss all together, spread out on sheet pan, and toast 5-7 minutes til golden brown and smelling wonderful. Put toasted cubes into hotel pan. Mix in one pound golden raisins. Bring to simmer 2 saucepans, each with 2 qts of heavy cream. Remove first pan of hot cream, add 8-10 oz of dark rum, and pour over cubes. It will absorb quickly.. Into second saucepan of hot cream, temper in 12 yolks/about 1 cup, mixed with 2 cups sugar. Pour this second custard mix over soaked bread, (some top pieces will still be crispy, try to push them down gently so they all get wet.) Cover whole pan with plastic wrap tightly, then cover with layer of foil. Bake 350 degrees for 25 min. Remove from oven, remove foil and plastic, sprinkle generously with cinnamon sugar, return to oven for just 10 min. Cool completely before covering for cold storage. Cut squares and reheat in micro to repuff. Since Xmas, we have had a lot of leftover eggnog in the walk-in, so I have been SECRETLY replacing one of the quarts of cream in the first saucepan with a qt. of eggnog. It has been heavenly... and even more rave reviews... regular customers noting that "it is even better than usual!". I only have about 4 or 5 quarts left... what will I do when I run out, and have to go back to the old version???

Just to "second" a few motions: Zaytinya, Pesce, Nectar, Galileo for lunch or at the bar for dinner even is a less expensive way to get incredible food, Someone mentioned Tabard Inn, one of my long time favorites... just got a nice review herein this week's Post Magazine might convince you Jaleo on a Fri night, might be a bit maddening, but if you can go with the flow... Forget Blackies, and forget Les Halles -- had a terrible dinner there (sorry Tony!), with even more horrible service. And for seafood... not sure about Sea Catch. Didn't even think it was still around.

Thank you all for the excellent advice! I guess what makes the difference is having the honey boiling, not just thickened and simmering as my Italian recipe said, and whipping it up all together for a while. And Michael, thanks for your recipe and the tips on adding hot nuts and blowtorching. Yes, I know of oblaten -- half the fun as a kid of eating things with that wafer was peeling off the thin layer oh so carefully! I figured rice paper is what I probably needed. I will look up Pfiel and Holding, Nicole, thank you. In the meantime, I will make another batch right away, and try the TPT or the potato starch. Most of the soft batch is now almost gone, as I did mix some into ice cream today, Ted, (before I even had a chance to review the replies...and it was YUMMY, thankyouverymuch!!!) I also did cut some up and tried to put clean-looking pieces in petit fours paper cups to add to one of my platters of petit fours for Sunday brunch tomorrow. Even though they might be a bit sticky, I think people will be licking their fingers after they eat it! Thank you all for your invaluable help!

Chef and I were reminiscing about getting really good Torrone from Italian shops when we were little. I decided to look up some recipes on the internet, and tried making a batch yesterday. (All the recipes were almost identical, only optional ingredient additions, like candied lemon/orange etc, made them different.) basically 300 grams honey, 300 g sugar with 100 g water to caramel stage, 500-700 g nuts (mostly almonds with or without hazelnuts), and 3 or 4 egg whites, along with flavorings like vanilla and lemon zest. i simmered the honey for more than 2 hours, like it said, to thicken it, added it hot to whipped whites, added in hot caramel, and the rest. Spread in buttered papered pan. Left to "set" -- but it (the nougat) is still soft, won't hold shape well enough to cut into squares. One thing I DIDN'T do was use the super thin wafer paper traditionally weighted down on the top of the torrone, as I don't have a clue where to procure it (anyone know?), but I didn't think that would alter the candy taste, or hardness for that matter. It DOES taste ABSOLUTELY FABULOUS , and all the kitchen help has been picking at one end of the pan where i tried to cut it up ... Have thought what to do with the experimental half sheet of soft stuff left... over ice cream would be really yummy, perhaps I could form it enough to dip in tempered chocolate... or maybe cut and use as a layer in between cake layers... (hmm... I wish I had some right now! ) I really want to make it right, though, stiff enough to cut into squares and wrap/twist in paper. Has anyone ever made Torrone with success, or does anyone have any ideas what I may have done wrong, or how I might make it stiffer? Anyone have a source for the wafer? Thanks!

Let's see... this is what I do every morning at 8 am. I will cut my measurements to make a bit more managable quantity for you: a full sheet pan (or 2 half sheets) You may reduce further as you wish... but if you eat most for dinner, you can wrap the rest for sandwiches for lunch next day, or even make the best croutons ever out of the leftover. Put in bowl of mixer and let sit til starts to foam a bit (4-5 min): 24 oz warmish water, and sprinkle over 1.5 oz yeast (not cake-form, but granular)mixed with 3 t sugar Then dump in 1 gallon (I use a big plastic pitcher!) filled with King Arthur bread flour, 18 oz more of warmish water 1 c ExtraVirgin olive oil (EVoo) and lastly, 4 1/2 T Kosher salt (trying to not pour directly on yeast ooze -- salt kills yeast) turn on the mixer (with dough hook) and let go on low speed for about 10 min or more, til smooth, elastic looking, and coming clean from bowl. Form into nice ball (or 2 for 2 half sheets) and put into a big bowl that has approx half or 3/4 c EVoo (I never have measured, I just glug it in!). Flip ball, so all is coated with oil, cover with clean towel or napkin and put in warm place for an hour or so. Then I get my sheet pan ready, drizzle even more EV oo on it, dump the ball of dough out of the bowl (with leftover EVoo) directly onto the sheetpan. I roll it out a bit in a general oval shape to flatten a bit. Then I pick up the edges with my hands to stretch the dough just so, to fit the pan perfectly. Dimple all over (stick clawed fingers in to create holes, but not all the way thru of course). Rub a few tablespoons of minced garlic in all over top. Sprinkle heavily with fresh minced herbs (I use sage, rosemary and basil combo), and a bit more of kosher salt lightly sprinkled. Then, of course, what else? a gentle few squirts more of EV oo over the top in an artistic fashion. Let rise again for another hour in warm place, until nice and puffed up about 1.5 -2 " above edge of sheet pan. Bake in 400 degrees for exactly 15 min. When it comes out, should be golden brown, hollow sounding when tapped on top. and then what???????? (come on now, you all should get this by now!) Drizzle more EVoo all over the top when it is hot from oven. Eat asap, or later,as you wish. Of course, what do you serve it with??? (alltogether now:) "Extra Virgin Olive Oil!" Sometimes I cut back on the herbs, and add carmelized onions strewn all over, or place very thinly sliced Roma tomatoes on the top,before the second rise. I get rave reviews on this focaccia each and every day at the restaurant. My son has been known to eat an entire half sheet pan himself when no one's looking. Hope this helps. Try it!

WOW! Can you add smell to your digital camera? I am so impressed! It would go great with what I'm having for dinner.... I swore I would never do bread at work, but my Chef and I were talking, now that the holidays are over, about me fooling around a bit (with bread, silly, not him! ). I really have enough to do with all the pastry work, but still... I am intrigued. I already do several full sheets of no-brainer foccacia every morning, which gets rave reviews (it is what we accompany all meals with). Whenever we need rolls, baguettes, pain de campagne, semolina, etc, we outsource from a great place. I'm not sure I want to go in that direction, but you make it look soooo easy............ Congrats!

Was just in Rehoboth this past weekend for a bit of R&R...Have had a place there for years... spend the summers, and lots of off-season weekends...so have seen a lot of places come and go. Off the top of my head, a few quickie comments, and will check in another time with more good recommendations for you, Woody. David is the bartender at La La Land,... and he just shaved all his leopard off last week!!!!! He has had it for at least a year or more, if I can remember that far back considering whenever I am there I have a very large drink in my hand. Get him to tell you how his hair gets handpainted... a 3 hr process. Always a good place to start out the evening, and to take house guests, as the decor is fun (particularly the restrooms). The best place on earth (or at least for 200 miles) for subs and deli sandwiches is Casapulla's, right behind the QVC outlet on rt 1. Always crowded, their Italian subs have no equal, and they have great steak/cheese, and even proscuitto subs. If I lived close like you, I would eat lunch there every day. Dogfish is good for beer and food both. Good place for hor's d'oeuvres or hangover lunch as well as dinner. Was there twice this weekend! A growler of one of their in house brews makes a great gift. They also have live music during the off season. For the best music in town YEAR round, hands down, is Sydney's. A premier jazz club, that gets more than just jazz. The crowd can be a a bit weird depending on the night... but the music is ALWAYS good. The place you MUST go to tho, is Patsy's in Bethany. A L'Academie de Cuisine grad for those of you knowing D.C. locals, Patsy worked at Glen Echo Inn, ran her own catering company in D.C. and then took her skills to the beach. Originally intended as a gourmet carryout, everyone wanted to eat in instead, so she kept adding tables, finally took away the display cases, put in a bar, and enclosed the porch. The place is darling, with hand painted scenes (each different) on every table. But the reason to go there is the food: FANTASTIC. I recommend the seafood bundles, the salmon, the mussels are the most tender I have ever eaten...really anything (!) is great... and last Saturday, I had her special of WILD BOAR which was incredible. They have wine dinners also off season, but are due to close soon tho. Check out the website www.patsysgourmet.com She heads to Key West for the winter and lots of yummy inspiration, and returns to open in the late spring. Tell her Lee sent you! This should get you started... hmmmm, I'm getting hungry just thinking about Patsy's. maybe I should head back down there this weekend and do some Xmas shopping...

Marblizing fondant is a technique of adding color. As you aren't familiar with this, I assume then that you have never worked with fondant. If that's so, you won't want to attempt something like this on your first experience. You have to have a good knowledge/experience in handling fondant to begin with, before attempting something like trying to create specifac marble patterns/colors. Basically, you color small pieces of fondant, make ropes of them, add and twist them to ropes of the white, sometimes streaking the entire thing with more "straight" color right from your toothpick. Then you carefully knead everthing together, so as not to mix in the color, but only enough to create the feathered marble look. It takes practice manipulating the dough,folding it just so, to know exactly what twists and turns will produce what kind of look. It's actually easy, not hard, but as I said, just takes practice and knowing when to stop, so as not to overblend the colors. I have made cakes that look like marble,as well as more complicated patterns (that are difficult!) like the Italian marbled paper you probably have seen in stationary stores and inside fine books. Hope this helps, but if I am as clear as mud... sorry! The Wilton spray is, I believe, a cheap alternative to airbrushing created for quick coloring (blue skies, etc.). I don't know how exact or controlled you can be with it -- I have not used it. But I can't imagine it's anything more than a spray, not fine detailed lines, kind of like using a spray can of paint. Good luck, and if I can be more help, don't hesitate to pm me.

It's hard to tell from the picture, but my first immediate thought when reading your original query was rolled fondant. Then after seeing the pic, I can tell you I have made cakes exactly like that, that were rolled fondant WITH a shine, to replicate glossy feathered marble. I just marblized the fondant in the usual way with the colors, but then when rolling it out, and after placing on the cake and smoothing, I just kept everything well coated with shortening. It made a level, very slick, shiny looking cake, with no imperfections. The more I worked it, the shinier it got. That may well be all that was done, nothing very elaborate as airbrushing or painting. Real fondant, as opposed to white chocolate fondant is pretty white --by the way--to take color well. *Note: you wouldn't be able to airbrushin addition to the marblizing either before or after, because of the grease.

Thanks, Wendy, for the "spots" answer. I think they were as you said, just bits of pure cream cheese from the bottom of the bowl that did not get scraped up well enough before adding the eggs. I used to "towel" my old mixer, too; I'm in a new work place, and still getting the hang of things... so I guess I need to do the same here. Thank you again, I appreciate your experience.

I have a different cheesecake question which I am sure one of you can easily answer: I made a large batch today (eight 10" cheesecakes) and I had a problem I have never had before: I had spots on top of the cakes after baking. They were barely golden by the time they were done, so the spots showed up only in the end, just as they were starting to brown. When examining what I may have done differently this time, these are the possibilities that may have contributed... 1) Usually I don't make such a large batch... did I just not get it smooth enough? (I, too, like to beat the cheese and sugar til completely smooth before adding anything else... but maybe because the batch was so big, there were clumps on the bottom that didn't get scraped) 2) I am in a new kitchen, with a more powerful oven than I am used to. The blower (it's convection) really blasts, so I at least turned it to LOW. Should I not even use the blower? But then they will take even longer...and I must share this oven with the kitchen staff. 3) I don't like beating the batter for ever, but I think I did for plenty long enough. Maybe it should have been even longer though, because of the large amount. I only beat on low speed, because I don't want to put so much air into the batter. What could be causing the spots? Of course, it is only noticable when the cake is whole, and the customers won't care less, after it's been cut and they just have a slice. Am I making a mountain out of a mole hill? Or is there an easy solution? Thanks in advance for help, and thanks Sinclair for all your helpful tips!