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Everything posted by Franci
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Thanks Jo, I've cooked them for 2 hours 15 minutes. Hopefully that's going to be enough.
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Do you cook longer for jumbo eggs?
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Yes, is uncooked. Not that different. I think it all depends on how long you decide to cure in the salt, it will affect the texture of the foie gras.
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Very simple, I do the usual marinade in salt, sugar, wine of choice after deveining . Wrap tightly with a gauze an bury it in coarse salt. About 2 hours for each 100 g of foie gras. So a 600g about 12 hours. Best after 3-4 days. The outside oxidize a little bit on the outside. If you look for foie gras cuit au sel on line you'll find a big range of curing times, I even saw cooked in salt for 48 hours! I cannot imagine how salty it would be.
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Your Daily Sweets: What Are You Making and Baking? (2015)
Franci replied to a topic in Pastry & Baking
Today I made some dry amaretti. The taste is good. They should come hollow in the center. These had a thicker base and were hollow just under the top. I have a very strong feeling that if I use a pinch of bakers' ammonia the "problem" will be solved. Usually, it is also suggested, once the cookies are formed, to let them rest for many hours to dry out before baking. I did only briefly, I'll play with that as well. As first time, I'm satisfied -
Although I have a weakness for foie gras in any way, for me, nothing beats a terrine mi cuit. And if I never had it before, that's in my opinion the best way to sample it. I remember looking for help here cooking foie gras at the beginning, it takes a little practice. My preferred way is whole foie gras cooked in salt. I adored the texture and no waste.
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For dinner I made some focaccine using some potato flakes in the dough. Drizzled with extra virgin olive oil and cold water, coarse salt and herbs de Provence on some
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Your Daily Sweets: What Are You Making and Baking? (2015)
Franci replied to a topic in Pastry & Baking
Today I made an hazelnut cake from Piedmont, I wish I had some good hazelnuts from Langhe. But still turned out pretty good. I have a couple more version to try- 487 replies
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Intensifying the lemon flavor without increasing the cost
Franci replied to a topic in Pastry & Baking
Thanks for all your suggestions. I tried the Boyajian oil years ago and I remember to be really good. -
Intensifying the lemon flavor without increasing the cost
Franci replied to a topic in Pastry & Baking
That for sure! Thanks Hassouni -
I'm making a limoncello/white chocolate/almond cake. The price of almond is very high at the moment, plus limoncello, white chocolate and lemon zest is a very expensive cake to make. I usually chop my lemon peel, add to the coffee grinder with sugar and pulse. Anyway, 1 organic lemon is 1$ at the moment. For this cake I also use some finely chopped candied lemon peel, plus limoncello and lemon juice. I've used sparingly lemon extract because if not used judiciously can be overpowering. What are your strategies? Any suggestions to increase the lemon flavor without increasing the cost.
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Your Daily Sweets: What Are You Making and Baking? (2015)
Franci replied to a topic in Pastry & Baking
- 487 replies
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Your Daily Sweets: What Are You Making and Baking? (2015)
Franci replied to a topic in Pastry & Baking
Very nice, Richard! I've always used them for ovis mollis and for margherite di stresa. But these cookies are so fragile -
Talking about eggs, quick question for you guys. If I want to make a white egg panna cotta (have you ever tried it? it's fantastic, no gelatin) what temperature do you suggest. I've checked on Chef steps: 80 C for creme brulee, 90 for flan. Should I go with 90?
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Your Daily Sweets: What Are You Making and Baking? (2015)
Franci replied to a topic in Pastry & Baking
I made a simple cake with heavy cream (that I needed to finish) instead of butter and Added some finely chopped candied orange peel and some grated white chocolate to the batter- 487 replies
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You are lucky! When cardoons are not tender you can boil them to death and they will stay hard and be very stringy. But when they are nice and tender they are wonderful. You can blanch and dip in a batter and deep fry. You can make parmigiana with cardi. Blanch and saute' with garlic and anchovies. There is a wonderful soup from Abruzzo with cardoons that is called brodo alla celestina, We also make something a similar in Puglia with wild cardoons and lamb or we cooked the cardoons in the oven with some previously beaten eggs, stock and a lot of pecorino, leaving it very soft. Tons of delicious recipes.
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The raw cardoon that is eaten in bagna cauda is the cardo gobbo from nizza monferrato. Also some artichokes are very good raw, not all of them, like the spiky Sardinians. I'm sure, right from the garden I would eat a lot of vegetables raw which I normally don't. Lucky you. This year at most I'll grow cucumbers and salads. Speaking of cardoons, made me think how much I miss wild cardoons...
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Crudités are almost always present at my table, because of children. I always peel celery and peppers and discard (save for fish stock) the outer leaves of fennels, or peel if they feel fresh and crunchy. I cut and put in salted iced water radishes when I use. I completely agree on the broccoli, green beans, asparagus, cauliflower raw are not for us. Cauliflower rice, raw, dressed like puntarelle is interesting. I even peel cucumbers...I dislike the idea of eating wax.
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Your Daily Sweets: What Are You Making and Baking? (2015)
Franci replied to a topic in Pastry & Baking
Thanks Nancy, maybe Valentine's day helped. I normally don't buy strawberries in winter but what to do when a little girl asks for them for her birthday? For today I made again the raspberry chocolate cake and the white chocolate cake. I made the chocolate cake using less bitter chocolate and a little more sugar to make it more palatable to children. The white chocolate cake is different than the one I made yesterday because it's a genoise, soaked with a simple syrup, plus strawberry purée, some freeze dried strawberry powder and juice of a lemon. The filling is a strawberry ganache mixed with slightly whipped cream. The job didn't really looked professional but I'm very pleased anyway, the taste was very good and I liked them.- 487 replies
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Your Daily Sweets: What Are You Making and Baking? (2015)
Franci replied to a topic in Pastry & Baking
Anna, I'm not really cut for this kind of pastry. I'm trying to learn it because sometimes it's required. Some jam or pastry cream (or lemon curds) as filling is not complicated. And honestly, I love ganache as glaze, the only thing you need to do is pour and spin (and I like the taste). So go for it. I'm sure you can do it. -
Your Daily Sweets: What Are You Making and Baking? (2015)
Franci replied to a topic in Pastry & Baking
Sorry Rotuts, that's for Parents-in-law. Too bad I didn't take a picture of the slice. I'm just exploring some of Alice Medrich recipes lately. I made her vanilla cake cut in 3 layers, 1st and 2nd layers were spread with a little bit of strawberry jam, topped with some white chocolate whipped cream (from her easy delicious desserts) and some cut strawberries. I made a crumb coat with that cream as well. To cover I used a white chocolate ganache from Paco Torreblanca, here for details, that's ok for a 30 cm cake, I scaled it down to 20 cm. Overall it was good, not memorable. My son (who is my critic) says the white chocolate cream is very good on his own but he didn't like in the whole with the cake and I think he is right. So, tomorrow I think I'll use this ganache as glaze but as filling something else. -
Thanks, pastrygirl!
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Your Daily Sweets: What Are You Making and Baking? (2015)
Franci replied to a topic in Pastry & Baking
- 487 replies
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Your Daily Sweets: What Are You Making and Baking? (2015)
Franci replied to a topic in Pastry & Baking
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Thank you, guys! I'll tell you how it comes out.