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shaloop

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Everything posted by shaloop

  1. shaloop

    Beignets

    I live near New Orleans and often buy beignets from Cafe Du Monde. Not good reheated. I've also made them at home from the Cafe Du Monde boxed mix. They are delicious. Taste like the cafe original and easy to prepare. But not so good reheated. Your best bet is to buy the mix and only takes 30 mins to an hour to make them start to finish. And though I often make homemade bread, no recipe I've found comes near to the mix when hot from the oil and covered in powdered sugar. Finish the experience with a fresh press pot of their chicory coffee or cafe au lait.
  2. My standard flour is unbleached, all-purpose flour for most things. I usually use Gold-Medal or Pillsbury or sometimes even the store brand. I keep my flour in a cannister large enough to hold a 5 lb bag. Before I measure I always stir and aerate with a rubber spatula. I then dip, and sweep. I get almost exactly 5 ounces every time. I get 4 ounces for cake flour, about 5 1/2 ounces for bread flour, but 5 ounces for unbleached, all-purpose flour. Maybe it's because I live on the coast and its pretty humid here, don't know.
  3. shaloop

    Top Five Kids' Meals

    My 10 year old son's top 5 list: Zuppa Toscana w/homemade bread Taco soup w/tortilla chips Fettucine Alfredo w/grilled chicken Lentil Soup w/homemade bread Cajun Chicken Pasta My 8 year old daughter's list: Stir Fry (esp. garlic chicken or beef & brocolli)with rice Happy Family Ramen (my jazzed up ramen noodle bowl w/meat, vegetables and sauces added) Cajun Chicken Pasta Lasagna Lentil Soup w/homemade bread They also like hamburgers w/baked beans, Pork chops w/apple/cranberry chutney, Red Hot potatoes, Red Beans and Rice, Black beans and rice, and succotash. They had a hard time just choo
  4. Once I pick up my kids (10 & 8) from school it's a mad dash to have a snack with them, help them with homework, care for the baby (9 months), make dinner and get ready for work by 5:45. So, this is something new for me (my schedule for the last 6 months) that I'm getting used to as well. I've started assembling a list of our favorite meals that are quick and easy to prepare so that I can start using a rotating meal plan, planning more time consuming meals for days off or weekends and still have a variety. Some ideas: Pasta with various sauces are great and as mentioned earlier, thinne
  5. I'm in Mississippi and a favorite here is chicken on a stick. Like a fried kebab with chunks of chicken breast, onion, pickles and sometimes potato, which is seasoned, battered and deep fried. Yum.
  6. This thread made me make grilled cheese from Kraft Deluxe American slices and fluffy white Texas Toast leftover from Friday's BBQ tonight for Sunday night Snack. (don't cook dinner on Sunday. Family eats a big lunch out every Sunday. Snack only in the evening.) I don't like Sushi. Tried and tried. Texture thing. Love Burger King Whoppers and McDonald's fries, Big Mac and Sweet Tea. Made a vow to myself when still a teenager never to eat spare pig parts and that applies to most animals. I do, however, love fried chicken liver and beef liver and onions. No other innards of any kind w
  7. I love this cake. I've made it many times. My friends love it too!
  8. Anyone mind pointing me in the direction of these directions? I need all the help I can get with clean edges.
  9. shaloop

    Creme Brulee

    My favorite classic creme brulee is from the Epicurious Website. I omit the ginger. Ginger & Vanilla Bean Creme Brulee
  10. Sure. I'll grab my recipe at work and bring it home and type it up for y'all......ya want white or chocolate? ← I'd love both but if I have to pick one I'd say White. Thanks so much in advance.
  11. Um, no it's not. Chiffon cakes are what I bake constantly and they have a lovely little spring to them in the center when done. For me, they are the easiest cakes to make, bake and torte. ... In my opinion, chiffon always needs a little syrup on it, I never complete a chiffon without some sort of soak. Right now, my strawberry cream cake has a triple sec/simple syrup brushed on layers.....really good. ← Would you be willing to part with your base recipe for the chiffon cake layers?
  12. Being that I'm not a pro (self-taught and tons still to learn, but doing wholesale business for almost two years), when friends see some of my stuff they're impressed (mostly cakes and cheesecakes) and say "Wow, that looks like it came from a store!" My reply, "Good, this is a business." But I realize that to many people, looks like store bought means it's not homemade. And homemade, like grandma's, means yummy goodness. Homemade also means hand-made, made with love. So, many of my customers, place signs out on the display case letting customers know that it's locally made and fresh and
  13. I bake a lot of cakes, all 3 layers so I use what I've found to be the easiest, quickest, but yet effective method for me. I cut either parchment paper or wax paper rounds to fit the bottom of the pan. There are a few places to order pre-cut parchment pan liners in the size round pan you're using, but it's a lot cheaper to buy a $1.00 roll of wax paper and get 75 feet worth of pan liners out of it. I usually use wax paper for that reason. I spray the bottoms only of the pan with nonstick spray and then place the wax paper circle on top of that and make sure it's smoothed out. Spread the b
  14. My favorite: http://recipes.egullet.org/recipes/r2152.html
  15. Sweet Potato Pie Serves 8 as Dessert. Southern Sweet Potato Pie 2 c sweet potatoes, cooked & mashed 1/2 c butter, softened 1 c sugar 2 T heavy cream 2 large eggs 1/2 tsp ground nutmeg 1/2 tsp ground cinnamon 1 tsp vanilla extract 1 tsp orange zest 1/4 tsp salt 1 (9 inch) pie crust Preheat oven to 350. Blind bake pie crust until barely golden. Mix together butter, sugar, sweet potatoes, spices, extract and zest. Adjust to taste. Mix in beaten eggs and heavy cream. Pour filling into pie crust. Bake at 350 degrees F until set (doesn't jiggle when shaken) and toothpick inse
  16. Use the whites to make a meringue based buttercream for the cake. Italian meringue or swiss meringue buttercream. Or freeze them in 1 cup portions and save for future use.
  17. From my experience (Which isn't much, but I've made good pork roast/pulled pork in the oven) and from what I've read and tried this is what I do. Rub meat with dry rub and let sit however long you wish. Roast meat uncovered in roasting pan in 250 degree oven for approximately 1 hour per pound. (Just gives you a starting point.) Place roast fat side up so it will self-baste. You know it's done when you can turn the bone in the roast. If the bone wont freely turn, it's not melt-in-your-mouth tender yet. Won't shred. Internal temp should be about 200F. Take out of oven, let rest about 15
  18. I do mostly wholesale desserts. My business depends on the business of my customers. It is slower than last year. I think fewer people are eating out.
  19. yes it is thin and does not have the whole fat rising to the top thing that cows milk has... ← I'm sure this is totally TMI, but I breastfed both of my kids and had many occasions to store breast milk and found that it did indeed have a layer of fat that rose to the top when stored and had to be shaken up after warming and before using. In fact, my daughter was a light nurser and never got enough to get to the rich hindmilk and was therefore a lean baby as the first milk is indeed watery. My son, however, nursed as much as he possibly could and was therefore nicknamed, Michelin Man. I'm
  20. I make a ganache covered triple chocolate cake and I cover the sides with mini-chocolate chips. Several customers carry it. I have a prospective new customer that wants to carry this cake but wants it to look different from everyone else's. They requested chocolate curls. Anyone know a good, inexpensive (keep in mind, this is wholesale) source for ready made small chocolate curls?
  21. I don't see the amount of butter listed.
  22. I do mostly wholesale but sometimes have individual orders too. I have a policy that I don't do custom decorating but my cakes are attractively decorated. (Meaning, nicely iced, piped borders, chopped nuts on the side or sprinkled with nuts and coconut, or ganache covered, etc. ) This has worked out fine. I also add, if needed, that I'm primarily a baker, not a cake decorator.
  23. I don't think the temperature inside the cheesecake would get high enough for the berries to burst if left whole and uncooked at the bottom. For my blueberry cheesecake I use 1 cup blueberries (fresh or frozen), 2 tbsp sugar, 1 tsp cornstarch and squeeze of lemon juice. Cook till berries pop and mixture slightly thickens. Let cool and swirl into batter. I do half batter, half blueberries, half batter, half blueberries and then swirl.
  24. Well, the last two carrot cakes I've made I've kind of incorporated all three possible solutions into my method. I used peeled baby carrots and ground them up fine in the food processor and then added the pineapple and further ground it all together. I also added the leaveners with the whipping of the eggs, sugar and oil. So far, so good. No green carrots. Can't say which suggestion helped but at least no green carrots. Thanks for all the help.
  25. shaloop

    tiramisu

    I've seen recipes where the yolks and sugar are whisked over a bain marie as if making zabaglione (sp?) and actually cooked to 160 before continuing on. Haven't tried it though so can't say how well it works.
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