Smithy

Here's what I've picked up from the YouTube video posted a few posts earlier, here: The short answer to your question is that the flan mold should sit in the water, with the water about halfway up the mold, and the water should be simmering. My notes from the recipe in the YouTube video follow. Please note that I've never done this, so I should not be taken as a voice of experience. To make the caramel: 1-1/3 c sugar 2/3 c water Start by making a caramel sauce. Dissolve the sugar in the water. Bring it all to a boil. Let it boil for about 10 minutes, or until it starts turning the color you want. She says to not stir it. Other instructions will tell you to swirl the pan gently and brush down the sides of the pan with (say) a pastry brush, to keep crystals from forming on the side of the pan. VERY CAREFULLY pour the sauce into the bottom and onto the sides of the flan mold. Be careful because this sticky stuff carries a wallop of heat (my phrase, not hers) and will burn you badly on contact. Make sure the caramel coats the sides of the flan mold. To make and cook the flan: Add water to a large pot or pan, and bring it to a simmer. You'll want enough water to come about halfway up the side of the flan mold once it's in the water. For the filling, mix: 1 c eggs 1 c milk 3/4 c sugar 1/3 c port She uses a mixer for this. I don't know how important that is, except to make sure the mix is truly well mixed and smooth. Pour this mixture into the caramel-coated pan. Put the lid on the pan, and seal it. Lower the pan into the simmering water. Simmer about 15 minutes, until the flan is cooked. (It's done when an inserted toothpick comes out clean. Clearly, the mold lid has to removed for this test.) When the flan is cooked, remove the mold from the water and allow it to cool. When it's cooled, VERY CAREFULLY put a plate over the (unlidded, see previous note) mold. Flip it over so that the flan comes loose from the mold and onto the plate. Spoon the remaining caramel sauce over the flan. Serve. [All this makes me want to (a) get one of those molds; (b) make the flan; (c) start messing with the recipe. Port sounds lovely, but what about chocolate? lemon? framboise?]

How does the Pullman pan affect the texture? I imagine the bubbles being smaller because of the confinement of the loaf. Is that considered during the scaling-up process?

In case someone else wishes to be enabled, here's the small aluminum version: Nicul Portuguese Flan Mold (eG-friendly Amazon.com link) which, I might add, is not dishwasher-proof. Here's one provided by Bene Casa that includes the double boiler and flan pan, claims to be dishwasher safe, but does not seem to have a locking handle: Bene Casa Double Boiler Flan Set (eG-friendly Amazon.com link). BTW, @DonnaMarieNJ, there's a sort-of recipe for the flan in the description under the first link. It looks as though it's taken from the YouTube video linked above.

Yep. Dang, I may have to buy that mold!!

Whatcha gonna do with those poblanos, @Shelby? I do hope you'll report back on the mango oranges when you get them. I've never heard of them before now.

Thanks for the description. What happens to the stomach and intestines? Also, how salty is the salted water into which you put the meat? Am I correct in thinking that's for a food-cleansing purpose? (I never thought to do that with deer meat.)

Going back to your first post: Does a doe ever reject a bunny on purpose? If so, will another doe accept it? In the case you cited above, did you simply have to put the baby back with the doe, or did you have to hand-raise it after that?

...and strawberry chunks, I hope? 🙃

Thank you for your interesting and thoughtful post. I look forward to more of this topic. That said, I just want to tell you that this particular line made me smile. A lot.

I agree that looks interesting, but it's the Red Butte Hatch Chile cheese that catches my eye! Make room for me! That is a delightful haul from Kerry. I love the looks of the chocolates!

I'm afraid it is. Rough translation / description, please?

I'm so glad there's hope that more photos and discussion will follow! The workshop was over much too quickly for this voyeur reader and I want more vicarious fun!

What he said. I'm curious too!

The Workshop has started! Please see the full report here.

I'm confused about the scale in the photos above. The airbrush masks look much larger than the finished confections. Is that simply the photographic angle, i.e. the camera was much closer to the mask than to the finished pieces?

I WANT THAT SALAD AND FLATBREAD. You've barely started, and already I'm drooling! I love falafel. What did you think of the cauliflower?

That's what happened with mine although I was using it regularly (at least once weekly). I'd shake it out and allow it to dry between uses, or so i thought, but it never fully dried. I stored it in a sealed bag, and then it went rancid. I finally washed it, in a fit of desperation, and as noted above it lost its sizing -- that is, its ability to hold its shape. In truth, it wasn't good at that shaping bit from the outset although it was supposedlly a high-quality couche. I had to prop up the ridges in the cloth to hold the loaves as they proofed, and I never got the hang of how big the ridges had to be in order to keep the baguettes from puffing into each other as they rose. If I were to try again to get serious about baking baguettes (it's been a while) I think I'd try without the couche first. Edited to add: I do not mean to discredit or diminish @keychris' statement. Our different experiences may reflect different climates, experience, or quality of the material.

I probably shouldn't put my oar in, since I'm not coming and not a confectioner / chocolatier, but I'm glad to see the "uglies" will be brought too. I'd think those would be especially good for teaching and analysizing. For instance, Kerry's having discovered that the moon effect depends on the color. How cool is it to learn that, and how useful to know! I am looking forward to a report afterward, and I wish you all a wonderful time!

Shameless plug for eGullet: here's the link for any Americans who wish to buy it and throw a few cents eGullet's way at the same time. This Will Make It Taste Good, by Vivian Howard (Kindle edition) (eG-friendly Amazon.com link). AFAIK there's no equivalent on the Canadian site, so Canadians will need to find it on Amazon.ca.

We don't grow them, but I buy one or two each summer. I definitely want to try the recipe!

Sounds good. I'll have to look for bitter lemon!

Well, it's the company that matters most! What is bitter lemon?

Are "button dumplings" what I know as spätzel? If not, what's the difference?

Oh thanks, btbyrd! Now I have Reidel crystal decanter advertisements following me around the internet! @rotuts, if you're trying to identify the specific brand of decanter, @btbyrd probably has the right of it. If you're simply looking for something similar -- not identical -- but about 1/10th the price, you may be able to find something like this at an outlet store. I got mine at TJ Maxx.

"Beef debris"?