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merstar

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    Fine Chocolate

    in Pastry & Baking

    Posted · Edited by merstar (log)

    If you are in the USA a great spot to order chocolate online is... www.chocosphere.com... they got anything you might want...great high end chocolate...

    Ditto on Chocosphere - The prices may be a little higher than some other online sources, but they have a great selection and great customer service.

    Christmas Cookies

    in Pastry & Baking

    Posted

    Ina Garten's Jam Thumbprints are another winner....I love the toasty coconut and the taste of the cookies is very good.

    Ditto on Ina Garten's Thumbprints - they're excellent!

    Some other good ones: Mocha Truffle Cookies (BHG) and Chocolate Espresso Sandwich Cookies (Judith Sutton).

    Side Dish and Dessert

    in Cooking

    Posted

    I do the Raspberry Fool a little differently - I whip the cream until soft peaks form, gradually add the sugar, then whip to stiff peaks. I omit the extra 1 1/2 cups raspberries for layering or topping, but it sounds like it would be nice. Also, make sure you check the sugar - depending on how tart the raspberries are, you may want to add a little more, to taste. I chill it at least 3 hours.

    Thanks,

    Looks as if the raspberry fool is a no brainer for tonight or early AM, and the "icebox cake" seems good to go as well. Just need some ingredients including the lady fingers.

    For dessert, this one's outstanding -(I prefer to serve it at room temperature for a creamier filling):

    MEXICAN CHOCOLATE ICEBOX CAKE

    http://www.epicurious.com/recipes/recipe_views/views/101955

    Another great one is Cook's Illustrated's Dark Chocolate Mousse - can't post a link, because it's for members only, but I can PM the recipe to you if you're interested.

    Two more good ones:

    RASPBERRY FOOL

    http://www.foodtv.ca/recipes/recipedetails.aspx?dishid=7043

    CHOCOLATE RUM DESSERT

    http://www.recipezaar.com/122777

    Side Dish and Dessert

    in Cooking

    Posted · Edited by merstar (log)

    For dessert, this one's outstanding -(I prefer to serve it at room temperature for a creamier filling):

    MEXICAN CHOCOLATE ICEBOX CAKE

    http://www.epicurious.com/recipes/recipe_views/views/101955

    Another great one is Cook's Illustrated's Dark Chocolate Mousse - can't post a link, because it's for members only, but I can PM the recipe to you if you're interested.

    Two more good ones:

    RASPBERRY FOOL

    http://www.foodtv.ca/recipes/recipedetails.aspx?dishid=7043

    CHOCOLATE RUM DESSERT

    http://www.recipezaar.com/122777

    How to reduce the sugar in cakes

    in Pastry & Baking

    Posted

    Sugar provides moistness and structure to cakes. It also impacts volume, baking time and caramelization/browning.  For me, a reduced sugar cake is an impaired cake.

    It is all in what you are used to. I am used to European cakes which have far less sugar than American cakes. I have only had success with reducing sugar. My cakes are never dry.

    Ditto here. I guess I'll just continue to enjoy my "impaired" European and Japanese cakes.

    Double ditto. I've always had good results when reducing the sugar in cakes, both in structure, moisture, and overall texture. It's great that I can have control over how sweet I want the cake to be. Rather than an "impaired" cake, it's a "repaired" cake!

    How to reduce the sugar in cakes

    in Pastry & Baking

    Posted · Edited by merstar (log)

    I also find many American recipes too sweet, and in some cases, like sanrensho, I've had to reduce the sugar as much as 30% or more, with no dire effects on the texture. How much I reduce the sugar depends on how over-sugared it is after I analyze it, ie, in proportion to the other ingredients, and then I reduce it to taste. Many times I compare a new recipe to one I've done before and liked, and see how the sugar proportions compare.

    Although, over the years, I've learned how to better pick recipes that suit my taste, and I usually don't have to reduce the sugar at all. There some good cake recipes out there by American chefs, which are very well balanced. As with everything else, experience will be your best guide. As you experiment, you'll discover what works best for you, and that will be your template.

    Minimalist No-Knead Bread Technique (Part 1)

    in Pastry & Baking

    Posted

    I have only"rapid rise" yeast in the house.  I have read that it is not the same as instant, but wondered what it would do to the recipe?  I would love to mix a batch tonight, but don't want to get out to get more yeast.  Also, I don't think the SAF brand is available here, so probably could get only dry active yeast.

    I used Rapid Rise and it was fine. As with any yeast, just make sure it's still active - mine was a little sluggish (I stupidly tested it after the fact), so the bread didn't rise as much as it should have. But it still turned out well.

    Cooking Duck Breasts: Tips and Techniques

    in Cooking

    Posted

    Sorry it took me a while to get back to you guys...The duck breasts were delicious and the marinate was nice.  We thought the result was missing a bit of ompf if you see what I mean.  So next time, we are thinking about using port instead of white wine.  It would give a bit more body and a bit more dimension.  Overall good recipe though.  Thanks for the tip.

    We ended up making confit with the rest of the duck and are planning on making cassoulet in a couple of months with it.  Can't wait!

    Glad it turned out well! Like the port idea.

    Biscotti

    in Pastry & Baking

    Posted

    merstar~

    that one looks really yummy. I made a basil/walnut/parmesan on tonight that was OK but needed salt and more basil. The recipe callled for dried and I used a huge handful of fresh. Texture is excellent but I need to tweak the flavor. My husband thought it needed olives..I'll show him your recipe !

    Hope you two like it!

    The World's Best Coconut Cake

    in Pastry & Baking

    Posted · Edited by merstar (log)

    Actually I think the problem is too much liquid.....

    you're putting 1 cup of Coco Lopez in AND buttermilk?

    I would think it would be one or the other.

    It sounds like your cake recipe was written to be made just with the buttermilk and perhaps

    someone forgot to write that to make coconut cake, you SUB the Coco Lopez for the buttermilk, instead of ADDING it in addition to the buttermilk.

    There's a cake very similar to this one from Bon Appetit - also uses 1 cup dairy (3/4 cup buttermilk and 1/4 cup sour cream), plus 1 cup Coco Lopez. Same amount of flour and butter, about a Tbsp less sugar, and uses 1 tsp baking powder only - not the additional 1/2 tsp baking soda as in gia's recipe.

    http://www.epicurious.com/recipes/recipe_views/views/106982

    How to substitute 65% chocolate for unsweetened

    in Pastry & Baking

    Posted

    Ruth,

    Do you have Alice Medrich's "Bittersweet?" She goes into all the various cacao percentages and how to substitute one for the other. All the recipes in her book include choices of cacao percentages - how much to use, how to adjust the sugar, butter, etc.

    For example, her "Classic Unsweetened Brownies" recipe uses 4 oz unsweetened chocolate, 1 1/4 cups sugar, and 8 Tbsp butter.

    For 66 - 72 % bittersweet chocolate, she uses 6 1/2 oz chocolate, 1 cup sugar, and 7 Tbsp butter.

    For 50 - 62 % semisweet, she uses 10 oz chocolate, 2/3 cup sugar, and 5 Tbsp butter.

    Hope this helps you out.

    Everything About Cake Flour

    in Pastry & Baking

    Posted

    Anybody make homemade cake flour? I'm finding on the web it is AP flour, cornstarch and baking powder. Some of the measurements on the web are different and so is to sift/not sift.

    The Softasilk cake flour now says may contain egg which my son can't eat.

    Thanks!

    Sue

    I would not add the baking powder, unless you want it to be like a self-rising flour. You can substitute, and I have before, 7/8 cup bleached (not unbleached) all-purpose flour + 2 tablespoons of cornstarch. Again, this is a substitution as cake flour is made from soft wheat, so the real thing is best to use.

    It's a good idea to sift a few times after measuring.

    Homemade Buttermilk

    in Cooking

    Posted

    I've been craving good fried chicken for a while, but not only that, I was thinking about buttermilk pankakes, biscuits and ranch dressing. Plus, I'd really like to experiment.

    See, here in Chile we don't get buttermilk in the supermarkets. So, I was wondering if anybody has any experience in making your own, or at least a suitable substitute. Oh, btw, finding raw milk is also very hard (somebody told me to beguin with raw milk, that's why I mention this)

    I'm guessing adding something sour, like tartaric acid, to milk (or cream) will result in a good enough product, but I thought it would be better if I checked with you all before trying.

    Thanks

    Hello,

    For 1 cup buttermilk substitute, add 1 Tbsp white vinegar to a measuring cup, plus enough milk to equal 1 cup. Let it sit about 10-15 minutes and stir. I use this all the time with excellent results.

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