janeer
-
Posts
1,256 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by janeer
-
-
Raspberry pie
-
It would be easier and more effective to freeze them. If you want to store them at room temperature for any length of time, you're going to have to start monkeying around with water activity and acidity regulation.
Absolutely, freeze. I actually find freezing improves the flavor of most cookies.
-
Never had the problem you're describing. Perhaps you are trying to do too large a batch--dough for 2-3 pizzas max--so I would use KA for more, or just do less. I do love the Cuisinart for small batches.
-
The old link above appears to still work. http://www.malaysianfood.net/recipes/recipesatay.htm
-
Wondering why you want to pressure can rather than freeze.
-
No, though that would have been an excellent trick! As far as I could tell, they'd beatend the egg thouroughly (and I presume strained it) before loading it into the siphon. The resulting poached object was about the size of a poached egg, but fluffy, off-white, and homogeneous.
A
So, a poached scrambled egg? Sounds pointless.
-
At a restaurant last weekend, I had a poached egg, but instead of just cracking the egg into the water it was shot out of an isi siphon. This got me wondering about making very light poached dumplings by putting batter in a siphon and dispensing into a poaching liquid (or even, if I weren't worried about the splatter, into a fryer). Has anybody tried this? Does it work?
Thanks in advance,
Andrew
Pray tell: an egg, with yolk and white intact, was expelled from an isi? That seems a good trick.
-
This is a very old recipe used to dress fruit:
3 egg yolks
2 T sugar
1/4 tea salt (and a little white pepper if you want)
1/2 tea dry mustard
1/2 c cider vinegar
2 tea butter
1/2 c heavy cream
Beat egg yolks with dry ingredients. Heat vinegar and butter; mix everything together in double boiler until thickened. Set aside to cool. Just before serving, whip the heavy cream and fold into the dressing.
-
1
-
-
Groceries 2014-0628
BRFM:
Young red carrots, Chioggia beets, red chard, a head of young curly kale, wild-collected oyster mushrooms, baby garlic, mizuna, baby zucchini w/ blossoms on, farm eggs, a head of broccoli, romaine lettuce, Western chives.
CFM:
Ripe tomatoes (for more soup & for sauce), a head of Tuscan kale.
Goose the Market:
Patagonian prawns (Pleoticus muelleri), Vella Dry Jack cheese, duck livers (not foie gras).
The shallow white dish the prawns (in its cardboard punnet) is sitting in is 8 inches in diameter. Eight prawns = 1.1 lbs.
Patagonian prawns:
Carrots & beets:
Indiana: who knew? morels and prawns?
-
Remember Billi Bi?
-
2
-
-
I used to make a cucumber ketchup all the time from Katherine Plagemann's wonderful book, Fine Preserving--a kind of puree of cucumber and onion, with celery seed and preserved with vinegar. It's great. I am sorry, but I am away and don't have my book handy, but maybe someone does. This is quick, easy, and great on burgers.
-
2
-
-
Open box sale ($74) for Thermopen--I just bought one for a gift 2 wks ago for $96. I have bought open box before--they are exactly the same and new. http://thermoworks.com/products/thermapen/splashproof_thermapen_open_box_sale_july_2014.html?utm_source=Nl-2014July11&utm_medium=email&utm_term=ShopNow&utm_content=inbox&utm_campaign=July2014-Open-Box-cs
-
Great! Whose recipe?
-
1
-
-
I can't find it--but there was a good thread on this a few months ago. To repeat, I always liked Lenotre (Hermes too) and Roux Brothers. I don't think of the Bouchon Book, which is very pretty, as in the class you are looking for. Agree with Lisa on Friberg--and also the shortcomings of CIA.
-
Don't make fun of my angel food cake.
Ok, you can make fun --we certainly did
It tasted good, though!Things I did wrong:
I didn't cool it upside down.
I didn't have cake flour so I used regular.
Maybe I over-beat the white a bit???
We were going to have champagne, but after all of this, we were just toooooo full.
May have overbeaten, but I suspect oven a little too hot.
-
1
-
-
Do you think this recipe would work as a layer for a lemon bar? I was toying with the idea of modifying my lemon bars to add a layer of rhubarb between the shortbread crust and the lemon layer.
The rhubarb curd I linked above might work, or something like it.
-
David, rhubarb is a vegetable!
Here is a little article I wrote on rhubarb for Edible Rhody about 6 yrs ago. The season is pretty much over here for the local stuff. But I do (now, after resisting it all my life) love it, and here and here are some things I make with it besides the plain but perfect stewed.
-
1
-
-
Nice. I do it like your mom
-
I like fine stoneground , mostly white
-
Yes, definitely wrapped in foil with a little olive oil or butter, s, and p. Sliced in flat packages or whole/halves, depending on size. I do tons of beets at a time in the oven, and leave them wrapped in foil in fridge til needed.
-
I do find my fingernails to be highly efficient. A small trussing skewer with a loop works well, too. And I make a lot of cherry pies and jam. http://littlecomptonmornings.blogspot.com/search?q=cherry+pie
-
Shrimp with sauce vert/green goddess is classic cold shrimp. Last night I served cold wild shrimp with a mayo-based sauce with mustard, grated orange zest, a little juice, tarragon, s, p, and a little sugar
-
Amazing as always. Looks perfect to me.
-
If you don't know Mexico City, it is huge, chaotic, and difficult to get around, And wonderful. I recommend the Mercado San Juan, where chefs shop. I also recommend you take a tour or hire a guide, for efficiency and safety. You might try eatmexico, or other that hits several markets.
Too Many Raspberries
in Pastry & Baking
Posted
Nice. I make a double crust pie the same way I make apple, except for the thickener. Very August.