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oli

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Everything posted by oli

  1. FWED, do you have a picture of the cake with the mandarin oranges you used for decoration? I am curious what that looked like. Did everbody who made this cake have little black specks from the vanilla bean, in their gelee, or did someone find a way to remove vanilla bean specks?
  2. No problem. I weigh out my yolks and whites in disposable cups. If I need 8.5 yolks, I put in 9, and then take some out. ← What do you think of this product, and would you think it would work in this cake? It is available at Whole Food Markets, so I wouldn't haveto mail order From their website: Goya.com Fruit Pulps In several delicious tropical varieties like Passion Fruit, Papaya, Mango and Tamarind, these frozen fruit pulps are 100% natural, low in fat, high in Vitamin C, and cholesterol free. Used in smoothies and frozen desserts, Goya Fruit Pulps are the key ingredient in tropical treats. And now Fruit Pulps are available in convenient packages with four individually-wrapped, single-use servings.
  3. Looks really good the recipe from Spago's, I just wish the photo was better, so I could get a better look at the decoration on the top.
  4. Wow, you remembered my problem. I impressed, because I am not a big poster more of a lurker. Don't get me wrong I am just a lurker here, but not in real life. Well, anyway, I have someone from my department whose family lives in S.F., and when she went for a visit and a side trip to the CIA, I asked if she wouldn't mind stopping in at Dean & Deluca. I had called Purfect Puree and they don't sell to walkins, but Dean & Deluca were the only people in Napa that carried it. There is another place in Culver City that carries Purfect Puree but when I was there they didn't have passion fruit. Here's a question. When I received the product I noticed that the container says Passion Fruit concentrate, so I am wondering if I should just keep adding concentrate until the gelee tastes right, according to my palate? I pronounce, bavaroise, as: bavaros
  5. I am going to make this for our department party and I was wondering if anybody have trouble getting exact egg yolk and egg white weights. I find the eggs are slightly more than the recommended weights.
  6. The lemon sponge recipe was from Rosie's All-Butter Baking book (the title is something like that). If you want the recipe, let me know. It was rolled in a sugared towel while still warm. I bunched up a little of the towel in the middle (at the end of the sponge where you start to roll), so the turning radius wouldn't be so small, and the cake would be less likely to crack. Also, as you can see in the picture, I didn't fill the roll the way you would normally. Patrick you've got mail. ←
  7. Proportionally, the gelee layer is quite thick. Its slightly thicker than it should be, because the gelee was molded in an 8" pan rather than a 8 3/4" mold, as the recipe called for. It didn't overwhelm the other layers, but I personally I think it would be best if all the layers were about equal thickness. This was my first time using this recipe, and I'll probably reduce the size of the gelee layers next time around. ← Patrick, what is that dark ring around your cake in the photo, or is that a metal ring that you used for assembly?
  8. oli

    Fruit puree

    I just got some Passion Fruit concentrate from Perfect Puree in Napa. They don't have passion fruit puree, just concentrate, so I hope I have the right stuff for recipes calling for passion fruit puree.
  9. oli

    Recipe question

    8" rings are what I used to cut and to form my cake. As far as white chocolate, I used Trader Joes block white chocolate which I think is Ghiradeli.
  10. oli

    Recipe question

    You'll do well and you'll see how easy it was.
  11. Very nice. I mean the picture. I have tempted for some time( years) to make a jaconde, but for some reason, I am somewhat reluctant to try.
  12. oli

    Nutella-like?

    yes, you can achive a very good result with a coffe grinder. I have a good recipe but I am not allowed to post recipes in this forum, right? And I don't like to post in the recipe box, I find so unpersonal. So the greatdane, if you want pm me and I will translate it for you. ← I have tried with a food processor, and ground for like literally half and hour, and still never got a result as creamy (or delicious, IMHO) as Nutella, so I would be surprised if a coffee grinder makes a big difference. But I'm willing to try anything, so please do post the recipe! The ingredients you can post as is, just put the directions into your own words. ← Patrick, I think you used Gianduja, in a recipe recently, and I am wondering if I use the recipe that were talking about here, if that would work in any recipe requiring Gianduja? ← Hmm. Well I've used Gianduja chocolate before, but not recently. And I haven't tried Franci's recipe yet, so I can't say how soft it turns out. So, maybe/maybe not. I'll be sure to post how the recipe turns out for me after I try it, though. ← Thanks, because that stuff is hard to find other than on the internet. Its also rather pricey if my memory serves me right.
  13. Next time you come down to L.A. you should make it a point to go to Michel Richard's which is not too far from Sweet Lady Jane. Also in Glendale and Burbank is a really big bakery and deli, is Porto's. Victor Benes is also very nice and they are in the Gelson's Markets. The best one is in Sherman Oaks.
  14. oli

    Nutella-like?

    yes, you can achive a very good result with a coffe grinder. I have a good recipe but I am not allowed to post recipes in this forum, right? And I don't like to post in the recipe box, I find so unpersonal. So the greatdane, if you want pm me and I will translate it for you. ← I have tried with a food processor, and ground for like literally half and hour, and still never got a result as creamy (or delicious, IMHO) as Nutella, so I would be surprised if a coffee grinder makes a big difference. But I'm willing to try anything, so please do post the recipe! The ingredients you can post as is, just put the directions into your own words. ← Patrick, I think you used Gianduja, in a recipe recently, and I am wondering if I use the recipe that were talking about here, if that would work in any recipe requiring Gianduja?
  15. oli

    Recipe question

    I enjoyed making it because it was so quick and looked great. Here's what it looked like http://www.bytephoto.com/photopost/data/500/2921sarahs.jpg
  16. oli

    Recipe question

    Did you really use 1 1/2 cups of oil? I thought that was a typo. I couldn't imagine a cake with that much oil being light and fluffy. I'm glad it turned out well for you. ← Yes, I did use 1 1/2 C of oil. When in the KA it certainly didn't look light and fluffy, but I went ahead and baked it just to see how it would turn out. As I mentioned I added an egg white to see if that would make it light and fluffly and it didn't, so I baked it. It was just great tasting all by it self.
  17. oli

    Recipe question

    Everybody loved it. There was a room set aside just for desserts and some people asked where my cake was amongst all the others, and some said they picked out the cake immediately. Most people know I like the wow factor. It was very easy to make and looked just as the picture demonstrated. The cake part of the recipe was good enough to eat on its own, very moist and not overly sweet, and just the right texture. I did make one change to the recipe when it was in the KA, and that was to add another egg white. I did this because the recipe said to mix until it was light and fluffy. It didn't look light and fluffy and never got there, I was worried that there might be an error. Well I was not satisfied that I never achieved the light and fluffly, nevertheless I just went ahead and baked it and it turned out just fine. So this is going to be keeper.
  18. http://seattletimes.nwsource.com/pacificnw...0506/taste.html Looking at the recipe and then at the photo, it looks like the cake part, if baked in the jelly roll pan would not be as thick as you see in the photo. Am I mistaken? What do you think of this recipe? I am planning on doing this for a going away party this weekend. Thanks
  19. Sometimes underexposed or overexposed will give a more dramatic feel to the picture. I think the underexposure give the dessert a lightness as if one is trying to convey this is something one has at breakfast. Nice
  20. I was wondering if the recipe for your wonderfully looking Torte was posted somewhere? Thanks
  21. Sounds great -- I love lemon and raspberry (blueberry, too). What did you use for a glaze? Was the white chocolate just tempered white? Thanks! ← I just used a bag of frozen raspberries, press raspberries and jam through fine sieve into sauce-pan; stir in grenadine. Sprinkle with gelatin; let stand for 1 minute. Warm over medium heat, stirring, for 5 minutes or until dissolved; strain. Refrigerate for 20 minutes or until cool but pourable. The white chocolate was just melted and put through a paper cone and drizzled over the raspberry glaze. Looks just fab. One thing I must note, the raspberry glaze had a tendency to slip off the curd, something like what some people have experienced with merange and lemon curd.
  22. Maybe. It depends on how deep you want the curd to be. Assuming that the internal diameter of the crust-- the volume you want to fill-- is 9.5" (assuming the crust takes up 1/4" of the internal diameter of the 10" pan), and that the FC recipe yields 2 cups of curd (which is about 28.8 cubic inches), your filling will be 0.4" deep. In other words, a cylinder with a volume of 28.8 cubic inches and a radius of 4.75" will have a height of 0.4". ← Your skills are endless Patrick! ← Thanks. I ended up doubling the recipe and it filled just perfectly. I must add that this Fine Cooking recipe lacked body. I don't know why, but I found PH's lemon cream held together much better. Perhaps I will have to add some gelatin next time, unless you guys have another solution. I must say that I glazed the top with a raspberry glaze with white chocolate stripes. It had the wow factor, but being a perfectionist, I did like the lack of body.
  23. Is the recipe from Fine Cooking enough to fill a 10" tart? Thanks
  24. oli

    Fruit puree

    Looks like I can run down to one of the Latin markets and get some frozen passion fruit puree. Its handier than having to order it, in price and availabilty. I understand its probably not as good as the mail order but it will tide me over until I can find the good puree locally. I just can't imagine that the good quality puree is not available in such a big city as Los Angeles. O
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