jsmeeker

I torched it with a small, cheap kitchen torch I received as a gift a few years ago. It tasted great. This was a huge hit. Though I personally found that there wasn't enough contrast between the two layers. I think if I did this in the future, I would make the flan layer thicker and use less lemon curd. as far as setting up the curd with gelatin. I would consider it, but to be honest, it wasn't as runny as I thought it might be. While a clean edge would be pretty, I think having the lemon curd texture being soft makes for a better contrast to the texture of the firmly set flan.

A double meyer lemon tart

And this is how I plated it.. Sreved with vanilla ice cream, strawberry ice cream, and orange segments.

OK.. So, it's done. My piping skills are terrible. Also, the only star tip I have is a small one. Really, I needed a bigger tip. But here it is, before it gets sliced and plated. The lemon curd setup fairly thick, but not thick enough to keep from running over the edge when I slice it. I really should have figured out how much gelatin to put in it. At least the curd tastes good.

That's quite a schedule you have there! I'll be really curious to hear about the Interactive Lunch thing, considering its all vegan this time. You should enjoy Valentino. It's really good.

Photo time! Baked tart shell before it gets filled with the flan mixture Now with the baked and set lemon flan. Next step is to make the lemon curd. I'll do that tonight, but I'll put it in a container and keep it in the fridge until tomorrow. Then I'll fill it with the lemon curd, whip up the Italian meringue, and pipe that on in some fashion.

well, the project is underway.. Last night, I made the tart dough. But I didn't use the recipe in Johnny's version. I used a pâte sucrée recipe from Cook's Illustrated. The empty tart shell is now in the oven baking. I made the lemon flan "app" too. That's just sitting in the fridge waiting for the tart shell to bake. Once that's done, I'll cool it and fill it halfway with the flan mixture and bake that to set it.

Wow..That's awesome! Thanks for going through all of that effort. Are you going to try to re-heat it to a sauce like state? I want to know if it will return to that state without breaking. How did you find the consistency for dipping chips? Was it too thick at the highest temp? (175)

Wow... Eight events! you are going to be one busy man. Do you mind sharing WHICH events you'll be doing ?

is there anything you dislike about it?

is it pasteurized or ultra-pasteurized?

Lukcy Lala Farms Luky Lala Farms. Mostly, they are making drinkable yogurts. Tasty stuff. Very local to me. I can get it retail at some area grocery stores.

That blue flame is alluring, and if that matters to you, by all means go for the gas. Just don't think that it's more responsive or more precise than electric, or that how restaurants cook has all that much in common with home cooking. It's not just the blue flame from the burner. It's all the fire you get from vapors that ignite when you shake a pan around. It just looks so cool. So, PRIMATIVE. A sous vide tank looks so sterile by comparison.

There are at least two different "process cheese" recipes in MC that I am aware of. One is for a mac and chees. the other is for the burger. There are differnces in them because the end results are different. In one, you want a nice creamy sauce. For the other, you really aren't looking for a sauce.

To the best of my admitted limited knowledge, light cream and half and half are one in the same. looking at the wikiepdia entry it claims the following In the United States, cream is usually sold as: Half and half (10.5–18% fat) Light, coffee, or table cream (18–30% fat) Medium cream (25% fat) Whipping or light Whipping cream (30–36% fat) Heavy Whipping cream (36% or more) Extra-heavy, double, or manufacturer's cream (38–40% or more), generally not available at retail except at some warehouse and specialty stores. Cream is defined in Title 21 CFR, part 131. Light cream in particular is define in 21CFR31.155 Half and half is in part 131.180. Reading the code, it seems that Wikiepedia is correct in this case.

after the pasta is soaked in room temp water and drained, is it rinsed? Is anything added to it, like oil, to keep it from clumping and sticking when it sits in the fridge?

I still want a fire breathing monster. Fire is cool.

It's interesting to see how regional this is WITHIN the United Sates. I see many people mentioning they can get plain crea at Whole Foods. I can't. And Whole Foods STARTED and is based in Texas. Also, I can't get "light" cream. I think everything is "whipping cream" or "heavy whipping cream".

What do these letters all mean? I think "WTB" is "what to buy". Not sure about the others, though. For "what to buy", there is a good topic on "Modernist Ingredient Kits" over in Kitchen Consumer. you can find it right here

My intent isn't really to freeze the FINISHED queso. Rather, my goal is to make queso from "process cheese" I make in advance and have stored somewhere (fridge or freezer). This is simply a function of convenience. Certainly in some cases I may go directly from raw ingreidents (cheese, beer, water, sodium citrate, etc.) directly to a queso that then gets served and consumed. In a case like that, I think dropping the cargeenan would be fine.

I live in Dallas, Texas, USA. I can't seem to find it in grocery stores here. As has been mentioned, this is pretty common throughout the country.

Been to Urban Crust once. It was pertty good. But if you want pizza, I think Cane Rosso in Deep Ellum is the place to go. I like La Duni a lot, but that has a lot to do with their desserts. Really awesome cakes. Especially the quattro leches cake. It's killer. Not familiar with Whiskey Cake, so can't comment on that.

The challenge is how to keep queso warm while on the table.

I don't think i've ever been able to find cream that was just cream. Not even whole foods. And i've checked many many times.

It would most certainly be served warm, jsut like a traditional quseo. They get too thick when they cool, too. exactly. The "modernist" way addreses issues with the traditional way. It's why the "modernist" mac and cheese is so successful. There isn't a lot of stuff that ISN'T cheese to get in the way,