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merstar

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Posts posted by merstar

    Grilling vs. Broiling Steaks

    in Cooking

    Posted · Edited by merstar (log)

    I remain utterly unconvinced that either of these tools is best for cooking a steak, however. Pan-searing followed by oven-roasting is the way to go. This is how a lot of the most accomplished chefs, from Alain Ducasse to Tom Colicchio, prefer to cook steaks.

    Until I recently purchased my infrared gas grill, this was the method I used, and I still use it when cooking steaks indoors. I preheat a small stainless steel skillet (with a clad bottom) on medium high heat for five minutes, sear the steak in the dry skillet for two minutes on each side, and then put in a 450 degree oven until the interior temperature reaches 125 degrees. This generally takes about 5-7 minutes in the oven. I remove the steak from the skillet and let sit for five minutes. The final interior temperature reaches approximately 130 degrees, my preferred degree of doneness. I have found that this method gives me a good crust and a juicy rare interior.

    Is this a better method than just searing it in a cast iron skillet until done? I usually lightly oil the steaks, add a touch of salt and a thick coating of freshly ground pepper, then sear in a dry pan until rare or medium rare on the rare side. This yields a nice crust and a juicy, tender interior.

    Mango Ice Cream

    in Pastry & Baking

    Posted

    I cook my mangos in a tble shaved fresh ginger ..a good squeeze of fresh lime juice and sugar and then leaving them chunky just add them to a good vanilla bean flavored vanilla ice cream recipe (mine is just half and half vanilla beans and sugar warmed together well and chilled before churning)

    sounds like I need to go look for some mangos thanks for this thread!

    That sounds good, too!

    Mango Ice Cream

    in Pastry & Baking

    Posted

    David Lebovitz's new book, The Perfect Scoop, has a mango sorbet recipe that's certainly worth trying.  It's hard to believe there are no dairly products in it, it's so rich and creamy...  I've previously made ice creams with mangoes, but the flavour of the mango was more subtle in them - in this one, it's front and centre, so use the best-quality mangoes you can find (I used my precious Alphonsos...).

    Cheryl, I don't have the book yet, but I've seen an adaptation online that I think is from David Lebovitz. It's called "Lime Mango Sorbet," and there's tequila in it, along with zest from one lime, 1/2 cup lime juice, 3 mangoes, etc. Is that the one?

    Chocolate substitution

    in Pastry & Baking

    Posted · Edited by merstar (log)

    Regarding texture: A long, long time ago, I did a side by side taste test using 4 different chocolates in a flourless chocolate cake recipe (I made minis), and there was a big difference in textures. The 70% chocolates, Scharffen Berger and Lindt, produced a noticeably drier texture than the other two, Ghirardelli 60% and Callebaut (approx. 60%). For your brownie recipe, if substituting a higher percentage chocolate, I would recommend increasing, rather than decreasing the butter.

    Also, I highly recommend Alice Medrich's book, "Bittersweet." She indicates in each recipe how to adjust the sugar, fat, and chocolate, according to which cacao percentage you're using. For the higher percentage chocolates, she not only increases the fat, but decreases the amount of chocolate, and increases the amount of sugar.

    Here are the ratios in one of her brownie recipes:

    4 ounces unsweetened chocolate

    4 ounces (8 Tbsp) unsalted butter

    1 1/4 cups sugar

    6 1/2 oz. 66% - 72% bittersweet chocolate

    7 Tbsp unsalted butter

    1 c. granulated sugar

    10 ounces semisweet chocolate (any chocolate without a percentage on the label or 50-62%)

    5 tablespoons butter

    2/3 cup sugar

    Brownies -- Bake-Off I

    in Pastry & Baking

    Posted · Edited by merstar (log)

    I like the Chewy Brownies even more after being chilled - they get fudgier, but are still chewy and not overly fudgy. They're still my favorite brownie so far, and although I posted previously that I liked the King Arthur's as much, after trying them both side by side many more times, I've revised my decision. The Fine Cooking Chewy ones are definitely more deep chocolatey and have a better, chewier texture.

    Baker's best vs. Scharfenberger

    in Pastry & Baking

    Posted

    Owen et al, I am so glad you recorded this taste experiment for eveyone. Because whenever someone bad mouths something so basic as Baker's chocolate it sets my teeth on edge. There's no doubt other greater chocolates but Baker's is not radioactive pond scum.

    I totally agree. I've used Baker's unsweetened for brownies many times, plus for a few other things, and they've turned out fine. The brownies have not been quite as creamy as with certain higher end chocolates, but still very good.

    Canned Tomatoes

    in Kitchen Consumer

    Posted · Edited by merstar (log)

    Amazing - or should I say "finally" - well, what I mean to say is that there was a big discussion of canned tomatoes last year or so, and nobody mentioned the Tuscan Tomato - or commented after I posted about it either.  Though I had recommended them to a friend (not on eG) who said that he has another friend who will only use them.  I'm glad to hear that other people know about them and enjoy them!

    I think you may have been the reason I checked them out in the first place. Thanks!

    By the way, I LOVE your quote from Zabar's. I lived in Manhattan (Upper West Side) most of my life, and it reminds me of so many things I miss.

    Canned Tomatoes

    in Kitchen Consumer

    Posted · Edited by merstar (log)

    I think that all canned tomatoes are just blown away by the precious "Tuscan Tomato", and I say it from taste alone.  I first discovered them at Whole Foods. . . .

    I'm genuinely surprised nobody on eG talks about these!

    Ah HA! That's the brand I was talking about.

    They were mentioned above in this thread, but only under the company name "bionaturae" which I didn't recognize.

    I'm looking forward to trying them again.

    I'm another fan of these tomatoes - I use them all the time. They're excellent!

    Last Minute Birthday Cake

    in Pastry & Baking

    Posted · Edited by merstar (log)

    This Devil's Food Cake from Godiva/Chocolatier is outstanding and I've made it many times. My husband always requests it for his birthday. I never make the "Fluffy White Frosting," since I find that type of frosting too sweet, but I make extra filling (chocolate ganache), and use it to both fill and frost the cake.

    CAUTION: If you make this cake, make sure you line the pans with parchment paper, buttered and dusted with flour or cocoa powder - I use cocoa powder. The recipe doesn't indicate do this, but should, since the cake layers are soooooo moist, they stick to the pans like glue - I found this out the hard way!

    Obviously, you can use any high quality semi-sweet chocolate for the ganache - I never use Godiva. They have great recipes, but I don't like their chocolate. Also, although they indicate using "nonalkalized cocoa powder," I've used both natural and Dutched with equally good results.

    DEVIL'S FOOD CAKE WITH FLUFFY WHITE FROSTING

    http://www.godiva.com/recipes/recipe.aspx?id=518

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