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frogprincess

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    "Baking: From My Home to Yours" (Part 2)

    in Pastry & Baking

    Posted

    Last weekend I made the perfect party cake. I took it to a birthdayparty, so that part was taken care of, but perfect, it was not. I had a lot of problems with this cake! The layers did not rise at all. I have to ask though what 'cake flour' means. The cake flour I buy, has rising agents added (I assume baking powder, although it is not the same as selfrising flour). Anyway, I used the cakeflour which is supposed to rise on its own, and added baking powder too, but the cakes did not rise  :sad: . maybe in this case, 1 + 1 is 0?? I think the main culprit was the fact that I had to do all mixing by hand (I mean really by hand, without electricity...) because I forgot I had left my mixer at a friends house. 

    I tried to cut the layers in half anyway, which resulted in layers so thin and fragile that they crumbled all over the table as I tried to assemble the cake. I ended up baking another layer! And used the broken bits and pieces to construct a decent looking cake.

    I used my homemade redcurrantjelly, and fresh raspberries, for the filling. The meringue buttercream, by the way, was really really good. I was very proud of that because I had never made anything like it before. And it was very nice to plaster the cake with buttercream, at least from the outside, it looked okay!

    I made this last night for Valentine's day after lusting over the photo for months! But like you I had the same problem, the cakes did not rise during baking. I did not bother slicing the layers in half, because I knew that would be a disaster. I was thinking that perhaps the cakes should have been baked in 8" pans, rather than 9" ones but maybe it was the cake flour I used.

    Even though the cake was quiet dense everyone enjoyed it, and I am regretting sending the leftovers home with a friend :P

    Adventures in Brioche

    in Pastry & Baking

    Posted

    I made my first brioche this weekend and I am hooked! I followed the recipe here http://www.travelerslunchbox.com/journal/2...ct-brioche.html but I did not use brown butter. Although my first attempt did not yield perfect a loaf (under baked) I was happy with the results but the buns turned out great.

    I am already thinking about the next time I am going to be able to make this wonderful treat and the variations I want to try. The next time I make the attempt I am using to bake the buns in muffin tins rather than make loaves. I would also like to try adding some different flavors (cinnamon & raisin and orange)

    Please post your experiences, favorite recipe sources and variations as I’d love to learn more.

    Thanks!

    Source for Le Crueset?

    in Western Canada: Cooking & Baking

    Posted

    The Gourmet Warehouse is the best source in Vancouver in my opinion. Their prices are below the manufacture’s suggested retail price and they can place special orders if they do not have what you want in stock.

    I picked up a 26 cm skillet there for $112, the same skillet was $155 ($124 after the 20% sale deduction) at Ming Wo and $157 at Cookworks.

    Cutting Boards

    in Kitchen Consumer

    Posted

    I would look into Epicurean boards, or other derivative wood fiber composite laminate. 

    They work about as well as wood (won't mess up your knives, etc.) but without the maintenance and precautions: I don't believe you need to regularly apply oil, plus they're safe to throw in the dishwasher, so you can feel freer to use them with meat and veggies (though some say that even a hot cycle won't kill enough bacteria).

    I have an Epicurean board and everytime I wash it I think to myself, I love my cutting board.

    I used to have 4 different cutting boards but I got rid of all of them because I can use this board for everything as long as it's washed inbetween.

    I only problem I have is that it does slip around on the counter so I rest it on a bar towel to keep it in place.

    Le Creuset

    in Kitchen Consumer

    Posted

    I aquired a Le Creuset oval oven from my boyfriend's mother, who aquired it from her mother so it is quite old, but I looooove it!

    My only concen is that the lower inside of my pot is not white and I am wondering if it is stained or if the enamel is wearing off. And if the enamel is wearing off if it is still okay to be cooking with.

    IMGP4543-vi.jpg

    Thanks!

    Emile Henry

    in Pastry & Baking

    Posted

    Is this beautiful bakeware as amazing as it looks?

    I need a new loaf pan and I am wondering if I should go with Emile Henry or if a brand like Chicago Mettalic would suffice.

    I would also like to get a new lasagna pan and a pie plate, if anyone uses the Emile Henry line I'd love some feedback.

    Thanks!

    restaurant wedding

    in Western Canada: Dining

    Posted

    I am getting married in April 2008 on a Tuesday evening and I'd like to be able to do this in a private dinning room in a fabulous resturat.

    Here's my list so far: Villa De Lupo, Brock House and Hart House.....any other suggestions?

    (Guest list will be a max of 50)

    Best Halibut Fish and Chips

    in Western Canada: Dining

    Posted

    i know this is an old thread, but worth a bump since FAC season is fast approaching!

    here are my reviews (all halibut):

    Mr. P's - light, flavorless batter. thin, runny tater sauce. so-so fries. great service but i will not be returning.

    King's Fare - this is the place for fresh and delish traditional FAC. nice pieces of thick cut fresh halibut, fish is still firm and yields big flakes after it's bath in the deep fryer. batter is thick and crispy, the chips are cut on premise and are fried to perfection. the tater sauce is tradional and delish!

    Go Fish - the beer batter is wonderful, fish is lightly battered and usually fried to perfection. the chips are hit and miss though. the tater sauce is unquie and i think that it has some what of an asian flare, as does their cole slaw. they also have a great menu with a ton of specials that are offered on a daily basis.

    Pajo's (steveson) - prob the best place in the area but nothing that keeps me coming back.

    Overall, in my opinion the only places worth the caloric intake (that i have listed) are King's Fare and Go Fish!!

    Victoria ---> Nanaimo

    in Western Canada: Dining

    Posted

    check out my website for restaurant reviews in Vic and elsewhere on the island The Little Piggy

    In vic (not original in this crowd) would be Rosemeade, Brasserie L'ecole, Paprika, but also Ferris' for less swanky dining. If you want to go for a drive - Arbutus Grille at the Brentwood Bay Lodge

    In Nanaimo (Cedar to be specific) - Mahle House and the Crow and Gate Pub are my top picks

    thanks, and LOVE the website name :0)

    Victoria ---> Nanaimo

    in Western Canada: Dining

    Posted

    i'll be starting off in victoria for a couple days and then moving along to nanaimo and staying there for another 3 - 4 and in search of good places to eat, in both cities, or along the way. i did a search but the most relevant post i found was over 2 years old.

    breakfast - must include good, classic hollandaise (i looooove the benny), good potatoes would be nice as well and good coffee (for the boyfriend)

    lunch - i love sandwiches and bugers (exotic meat burgers is a big plus), big, fresh salads

    dinner - anything goes!

    if you know of somewhere i should be eating please let me know :0)

    also, several years ago i went to pagliacci's and from what i can remember it's somewhere i'd like to go again...do i remember correctly?

    thanks!

    ps - halibut and chips is a MUST while i am there as well, where should i go and where should i avoid?

    Truth be told: Where've you eaten lately? (Part 2)

    in Western Canada: Dining

    Posted

    wednesday - fish on rice in burnaby : 0 ( first time there and def the last. once a year i get sucked into thinking that there is such a thing as good quality all-you-can-wat sushi....when will i ever learn?!

    thursday - marcellos on the drive, first time there and def not my last. loved the pizza, the salad with artichoke, ham and shrooms was just all right.

    friday - stella's on the drive, ordered 6 tapa dishes to share between 3 people. cajun mussles were fresh and spicy and the other dishes were delish :0 )

    best of gingercakes

    in Pastry & Baking

    Posted

    This recipe for Ginger Spice Cake is from Tyler Florence's Real Kitchen cook book

    Ginger Spice Cake

    Serves 8

    2 c. all-purpose flour

    1 tsp. baking soda

    1 tbsp. ground ginger

    2 tsp. cinnamon

    1/2 tsp. ground cloves

    1/s tsp. all spice

    1 egg

    1/2 c. molasses

    1 c. sugar

    1/2 c. unsalted butter, melted

    1 c. buttermilk

    Preheat the oven to 350F. Coat a 9-inch round cake pan with nonstick cooking spray. Cut a circle of parchment paper to fit the pan bottom and place it inside; then spray the paper. Set aside.

    Sift the dry ingredients (not the sugar) into a large bowl. In the bowl of an electric mixer, beat the egg, molasses, sugar and melted butter until thick. Gradually mix in the dry ingredients in 3 batches, alternating with the buttermilk. Beat for 1 minute after each addition to incorporate the ingredents and strengthen the cake's structure. Mix until the batter is smooth.

    Pour the batter into the prepared cake pan and smooth down the top of the batter until even. Bake for 35 - 40 minutes or until a wooden toothpick inserted into a middle of the cake comes out clean.

    This cake is rad when served with this warm cranberry sauce

    Warm Cranberries

    2c. fresh cranberries

    1 c. dried cranberries

    2 c. water

    2 c. brown sugar, packed

    1 tsp. all spice

    1/2 tsp. nutmeg

    1 c. whipped cream, for garnish

    Combine all ingredents in a large pot. Bring to a boil over meduim heat. Simmer for 20 minutes, stirring occasionally.

    Allow the cake to cool completely before removing it from the pan, then slice it in wedges. Serve with the cranberries and whipper cream.

    : 0 )

    Cast iron: seasoning, care, and restoration

    in Kitchen Consumer

    Posted

    i just resently bought a new cast iron grill and started the seasoning process about 20 minutes ago.

    i washed the grill with very hot water and soap and then dried it in the oven. i then covered the grill with shortening and put it back in the oven. the oven is set at 300 and the grill has been in the oven for about 15 minutes. my kitchen is starting to smell slightly of melted plastic....is this a normal smell?

    no exhust fan

    in Cooking

    Posted

    so i live in a basement suite with a large kitchen which is attached to my living room/bed room and since there is no exhust fan in the kitchen everytime i cook my ben linens absorb the food odor.

    there is a large window in the kitchen and a door which leads into a laundry room beside the stove.

    i am open to suggestions on how i can gain control of this problem.

    thanks.

    New Westminster Restaurants

    in Western Canada: Dining

    Posted

    mmmm....how could i have forgotten about burger heaven!!!

    burger heaven is a little pricey for bugers imoo, but you find find 2 for 1 coupons in the local new west/burnaby paper....the coupon is not really 2 for 1 unless you order the basic basic burger but it'll save you some monies : )~

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