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Wholemeal Crank

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    Los Angeles, CA

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  1. The plan was to prepare this for a potluck party, with no concern for leftovers past about 36 hours. But it's another good point.
  2. Thank you, this is exactly what I was groping towards asking. I think I have figured out a way to test this with much smaller batches as cupcakes, and will report back on how it goes.
  3. That sounds delicious. But I'd rather be lazy and 'bake it in' than to hollow out and keep it neat.
  4. Those look delicious! I am specifically asking about this curd, which I created as part of a different dish (a tart with apples and pomegranate curd), and I loved the pomegranate curd as written , with the richness of the eggs and the butter. What I am wondering about are the limits of a cornstarch/egg curd or custard being used to 'fill' a cake by being baked inside it--will they separate or liquify or come out (when cooled) as a thick sliceable center to a slice of cake? Today I went simple and prepared a pomegranate curd to pour over the pistachio cake. There's lots of room for improvement because I discovered that pomegranate molasses has too strong of a 'cooked' flavor already to substitute for pomegranate juice, although the intensification of the pomegranate flavor was pleasing against the relatively bland cake. I think the way to go for practice is small-batch cupcakes with dollops of filling to see how each filling is affected by being 'baked in'. Walk before I run....
  5. I'm a subscriber so can get behind the paywall, sort of.....they want me to pay even more for access to their back recipes. But I can see the recipe above, and it's about altering a bit of the batter, which is another way to approach the issue: I could take the base cake batter and mix a portion of it with pomegranate molasses and swirl that in, which would get a lot of the same flavor elements, but not the curd texture I'm dreaming about.
  6. I remember making bundt cakes with 'baked-in' filling, and now I wonder: would a basic fruit curd stand up to being baked in the middle of a bundt cake without horrible texture fail? Could something like this basic curd work, chilled enough to allow it to be applied with a pastry bag over the half-filled bundt cake batter, and topped with more batter? Dreaming now of a pistachio cake with pomegranate filling, but thinking about other combinaions as well--what are the key characteristics required in a 'bake-in' filling? 2/3 cup sugar 2 T cornstarch 1 cup pomegranate juice 1/4 cup lemon juice 5 egg yolks, whisked together 1/3 cup butter, cut into chunks Stirred the sugar, cornstarch and juices together until there were no lumps, then brought it to about 160 degrees. Gradually added it to the whisked eggs, returned to heat, brought to near boil so the cornstarch thickened, then strained it into a bowl, whisked in the butter, and poured into serving dishes to chill.
  7. About the same time as I wrote here, I wrote to ModernistBread at Modernistcuisine.com with the same original question, and have not heard a peep from them. I did find this page (Home Canned Cake from HealthyCanning.com) full of useful information, basically coming down on the side of, 'don't do it', because bread is such a great vehicle for botulism. And they mentioned a couple of recipes which were reportedly promoted around or after WWII and formulated to have a safe pH when the recipes were followed precisely, which fits with the article I found traces of but haven't gotten my hands on yet. Another reference is a PDF of a Food Fact Safety Sheet from Utah State University Extension that also unequivocally recommends against canning bread. I'm still curious about preparing bread in the pressure cooker, because I love the pressure cooker, but until I know more, I certainly won't be attempting to keep the result long-term at room temperature.
  8. So air tight, rather than true vacuum? I'd really like to see them address this in the book or on their blog, because they've got the equipment to test it. I've found articles about military standards for canned bread from the 50s that include pH requirements for the finished products, and an reference to an article from Journal of Food Science where this was tested by adding Clostridium to bread being canned or after canning but the limited information in the reference doesn't confirm how it was tested and whether spores survived and grew. I won't have a chance to get to the library to get my hands on the article for some weeks yet, unfortunately.
  9. Before I go too far down the rabbit hole of canned bread.....wondering about the safety of it. I've read the sections in volume 3 about pressure cooking loaves, and the section about canned breads, both baked in canning jars and pressure canned in the jars, but there is only one or two sentences about the safety of doing so, which describes how the anaerobic environment in the jar, if it properly vacuum seals during the process, keeps molds from growing. But: what about botulism? Thinking here about the meticulous care required when working with low-acid foods and canning safety--things cut to the exactly the right dimensions, not substituting things that might be denser/have different heat capacities, to make sure every bit of what is in the jar gets to 240 or 250 degrees to kill the botulism spores. Bread is normally baked to much lower internal temperatures, and often with inclusions like fruit and nuts that would be verboten to just add to a recipe for soup or stew to be canned. Is any yeasted dough effectively acid enough to be protective? What about nuts? I will start as close to one of their recipes as I can stand, of course, milling the flour to match their recommended flours as best I can, but will be very cautious with the inclusions to start.
  10. And....wahoo! I picked the right volumes when I put in my hold for MB at the library--for odd reasons I could only reserve 3 at once via a telephone hold. I stopped by the central library to try to grab the other volumes, but the librarian and I couldn't find them even though they were listed as 'on the shelf'. So.....I only have 3, and volume 3, techniques and equipment, has the section on pressure canning bread. What to make, what to make, what to make....all those wide-mouth little canning jars would love to be filled with cheese rolls, or dried fruit sweet rolls, apple-pepper-cheddar bread, heh heh heh.
  11. And they are in at the LAPL! No one else go get them until I've got one for me!
  12. Have 22qt pressure canner, freezer always too full, and love bread. This I MUST TRY!
  13. Since my library doesn't yet have a copy, and my local bookstores are unlikely to get it in either.....how much attention does he give to whole grain breads? Is it 95% white flour recipes and 5% whole grain, or 50:50, or....?
  14. Those were incredible. Wow. Such sharp detail. I'd love to know the scale of the cathedrals.
  15. Better when with precooked rice. Still need to cook it a bit softer next time--it really doesn't soften at all after milk is added. But I've now got a reliable recipe to add to my repetoire, thanks all!
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