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Patrick S

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Everything posted by Patrick S

  1. Well, its true that you will never completely eliminate measurement error (e.g. one person's cup might be a fraction of a millileter larger than another, or one person's scale might be more accurate), but I would say that you could certainly reduce it to a point where it becomes almost meaningless. I dont know if there is a way for you to do this with your system, but it would good if there were some way to give greater weight (pun intended) to measurements that are of higher quality. For instance, a measurement that specifies the volume of the cup precisely (say, 225ml), and uses a scale with an accuracy of 0.1gram, would be worth more than 50 measurements where the cup's volume is not defined precisely (it could be anywhere from 200-250ml), and the scale has an accuracy of 2g. This is one reason why I tend to use the conversions in The Cake Bible -- the author specifies the scale she used (an extremely accurate Mettler lab scale), the volume of the cup she used (236ml), and, where applicable, the method that was used to fill the cup (sifted into cup, spooned into cup, dip-and-sweep into cup).
  2. My guess would be that he(?) measures out a cup, and then weighs it.
  3. Are you sure? I thought a liter was precisely 1000cc the world around.
  4. Great work! This is a great resource. One thing I would suggest is that you specify the method of measuring for those ingredient where the measuring method matters. For instance, you list 113g as the weight for a cup of AP flour, however the weight of a cup of flour will vary quite a bit depending on how you measure it. Many recipes specify weighing the flour by the dip and sweep method, which will give you a cup weighing about 143 grams.
  5. Keep the caramelized sugar very hot -- the hotter it is, the thinner it will be, and the less will adhere. That's the only thing I can think of.
  6. I don't think any of the people I quoted made it out to be difficult, at east not in the sense of being technically challenging or requiring some arcane culinary expertise. But obviously it is much more work, much more time-consuming, and since time is money for many of us, and since canned pumpkin is so inexpensive, using fresh pumpkin is probably more expensive as well. I'm actually eager now to try for myself, and see if fresh pumpkin really is as superior as some people are making it out to be.
  7. That's right-- you can use invertase to make your own invert sugar if you wanted to.
  8. I have checked the ingredients on several different brands of cordial cherries --cheap brands, not high end-- and they all list invertase on the ingredients label.
  9. I haven't tried using fresh pumpkin, but I've read several accounts from other people who have said that, no, fresh pumpkin is not better, and is basically a waste of time. For instance, one individual here stated that: In another article, a cookbook author is quoted thus: A direct comparison is reported here. The author says: Of course your experience may certainly vary, and I hope you'll report back if you go through the trouble of making your own puree.
  10. I was looking for something quick to make the other night, so I made the "French" brownies. These are very buttery, have rummy raisins and just a little cinnamon. Everyone liked them.
  11. Here is what the Faubourg Pave looks like covered with chocolate glaze.
  12. that's a great tip. it's too bad that they don't have more specific weights for dimes and quarters, i.e. dimes 2.25 and quarters 5.5 or 5.75... ← Well, the weights might be arbitrary, but they are specified to 1/1000 of a gram -- I'd say that's pretty specific!
  13. Incidentally, if anyone wants to check the accuracy of their scales, they can do so using coins -- according to the US mint, new pennies, nickels, dimes and quarters weigh 2.500g, 5.000g, 2.268g and 5.670 g, respectively. So, for instance, 20 nickels should weigh out to 100g.
  14. Sure, as long as people are using slightly different measuring cups and different scales and different measuring techniques, slightly different weights will be reported. That's not a problem. In every case I've encounted so far, the variability from person to person has been pretty insignificant. Also, if we did create such a list, I think it would be best to take the accuracy of people's scales into account, so that a value reported by someone with a scale with an accuracy of, say, 0.2 grams, could be given more weight than a similar weight reported by someone with a scale with an accuracy of 2 grams.
  15. Wow. Now I am completely flummoxed. I have no idea what to think. ← Well, the article you link to was written by a homeopath, not what most of us would consider a real doctor. FWIW, the vast majority of physicians and medical researchers do not consider homeopathy to have any kind of scientific basis, or homeopathic remedies to have any therapeutic efficacy beyond that normally associated with placebos.
  16. That's funny, because when I think "Japanese cake," I think of kasutera, which I happen to love but which is about as "tooth-achingly sweet" as any cake I've tried.
  17. These questions come up so frequently, wouldn't it be helpful if we devoted a thread just to listing weights for various ingredients?
  18. If the method is not specified in the recipe, I always assume 1C AP flour weighs 5oz/145 grams. ← What do you come up w/ Cake Flour? Thanks Patrick...appreciate it! ← RLB lists 4.5oz/135g per dip-and-sweep cup for cake flour, and that's the value I always use, unless the recipes specifies a different measuring method. I double-checked just now and got 133g.
  19. If the method is not specified in the recipe, I always assume 1C AP flour weighs 5oz/145 grams.
  20. Where I have double-checked, RLB has been accurate. I wouldn't worry too much about a couple of grams here and there if you're considering an ingredient like flour or sugar.
  21. Thanks, Ruth. The crust is actually some of Dorie's good-for-Almost-Anything pie crust, which I already had in the freezer.
  22. This I learned is school -- true almond flour is the crush of what is left after the almond oil extraction. Almond meal is just the pulverized whole almond. I've never seen true almond flour in a grocery store. Bob's Red Mill is labeled as Almond Meal/Flour. ← For which applications would you want oil-less ground almonds? I've used homemade almond flour in many financier and macaron recipes, with no problems, so I'm curious what the advantage of "true" almond flour is supposed to be.
  23. I made a caramel tart with milk chocolate mousse spiral on top. I had some mousse left over, which I piped into little glasses.
  24. To expand on what Dorie said, just whip the whites to firm, glossy peaks while the syrup is coming up to temp. When the syrup is ready, beat it into the already-beaten whites.
  25. Wait, so you're saying that it is possible to destroy the toxins produced by the bacteria? I have not heard that before. I thought the toxins were fairly safe from the effects of heat. ← Bacterial toxins vary in their thermostability. Some are destroyed by boiling and some are not. As I pointed out above, some bacterial toxins (such as those produced by Staphylococcus aureus) are extremely heat-stable, and will not be destroyed even by hours of boiling.
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