jbehmoaras

Search through the forums I could not find any discussion on the restaurant "Asia de Cuba." (Although the title only includes words with 4 letters or less so I couldnt run a proper search) Last night I had a terrific meal there. Was it crowed and cramped, yes. Was it noisy, yes. But what restaurant in this that has a good ambiance isn't. We had fried black bean and chickpea dumplings, asian longbeans with chicharones, a duck dis similar to pecking duck but with napa cabbage instead of moo shu pancackes, a tuna tartare dish on crispy fried wontons, and a surprisingly amazing side of lobster mashed potatoes ... I shared all this with one other person so I couldnt even make it to desert. And although it was expensive, it seemed worth it, although that was after a pitcher of red sangria, which was among the best sangrias I have ever had. I would love to hear other people's experiences there (and I would love to hear how the panko crusted plantains were ... I might have to go again just to taste that dish)

Well I left it to rest for almost two days I think, maybe I didnt put in enough of the ready made yogurt into the original mixture ... and i also used goats milk yogurt even though I was told that any kind of yogurt would work anyway. I used the vinegar to do it ... What it probably comes down to is that I made some mistake earlier in the process, maybe I didnt have the correct temperature ... I would love to hear how things work out for you when playing with coach farms products ... truly excellent stuff. Oh and record temperature if you have a thermometer handy.

Alright so i followed the method described by luckylies and the result was something closer to greek yogurt than ricotta although there is some fine grain to it ... I'm not sure what i may have done wrong

Well I tried straining it with a triple layer cheesecloth but it was all going through ...

Oh ... and thanks for the tip luckylies ... ill try that tonight when i get home from this "great" job doing trading and research on international securities

The goats milk wasnt too cheap ... but it was from coach farms which is of tremendously high quality and i think mario batili and his wife are involved there ... for 32 oz i think i payed something like $5-7 i dont remember but the quality was excellent and there was still some cream layering on top which really showed that it came right from the farm and wasnt tampered with too bad.

So I tried out making the yogurt and I was pleased with the taste but the yogurt was thinner than i expected and a little sticky although I'm not sure thats the right way to explain it ... if you take a spoonful and lift it out, theres a pretty long tail that follows. I dont know if any of you have experienced this before.

That is because shun knive have shaped handles which are different on right and left handed models

at most asian markets they sell red bean paste...already sweetened and very smooth. you can also get cooked red beans in a can...also sweetened. it just depends on if you want any texture in your ice cream. of course you can use both to get deeper flavor. so with the already prepared versions you can probably make a good vanilla ice cream base and add some red bean to it and spin. then you can taste it and adjust as necessary. of course you can go through all the trouble of cooking dried red beans, etc. but i don't think you'll get the same flavor or consistency as the already processed versions. ← Anyone have any insight as to how the paste differs in flavor from the cooked red beans in a can.

Perhaps the parchment I used in the past wasnt great quality or maybe it wasnt even parchment even though i may have thought it was ... I try and look for some parchement and try it next time.

Well in my experience, parchment been worse than wax paper ... but i found a solution ... I put the caramel in the fridge for an hour after letting them sit for almost 24 hours and then I popped the caramel block out of the tray and onto a cutting board. I then cut the edge and made a straighter rectangle (this got rid of the wax paper lining the height of the caramel). Then I cut the block in half and put one half back in the fridge. In the meantime I cut strips lengthwise about the size i wanted my caramel to be. Then I turned each strip on its side and with a very sharp, long, and scalloped (granton-edged) Shun knife (which are incredibly sharp knives by the way) I made the thinnest possible slice I could on the side where the wax paper stuck to get it off. I though it would never work but then I said its worth a try rather than tossing it (after letting it set for a day) and you know what ... it worked really well. The cold caramel and the sharp knife were two key features though that necessary for the success of making these caramels.

I'm also curious about how long my yogurt would last. Let's say for example i have milk thats good for two more days, does that mean by the time I'm done making yogurt will it have gone bad? And why would you want to dring the whey straight up execpt for the fact that it has lots of nutrients in which case it may be good to blend into a smoothie

Anyone have a recipe for good, smooth, and creamy, red bean ice cream ... I know to some of you it may soud weird but at my local restaurant they tricked me into tasting it not knowing it was made from beans and it is now one of my favorite ice creams. Oh and if anyone has a recipe using salep, I'm going to attempt that this weekend to see if i can make a dense and chewy middle easter ice cream.

In the hopes of solving this issue as I would love to be able to make thai iced tea at home without buying some ready made mix, I'm reviving this thread with the hopes that it will catch the eye of someone who knows those mystery that is thai iced tea.

OOO cool ... great instructions ... and what if i buy some more and want to make a fresh and creamy goats cheese

I poured the hot caramel into a brownie tray lined with wax paper but now i dont think that will be enough for me to remove the caramel easily ... any tips on removing the caramel without destroying it

I just picked up some goat's milk from the farmer's market and I was thinking of making cheese or maybe yogurt with it but I dont really know how ... Anyone have a recipe or some tips?

Here's my favorite ... Shrimp seasoned with a little salt and smoked paprika, wrapped in maple bacon, sauteed quickly over high heat, and then with the left of pan drippings, I make a sauce by deglazing with some congnac .... You know what, I think thats what I'm gonna make for dinner now.

Raspberry Sorbet I came up with this sorbet recipe because I wanted a simple raspberry sorbet that would really let my fresh raspberries shine through and be the star. Raspberry Sorbet 1 c Sugar 1 c Water 16 oz Raspberries 1/2 Lime Begin by combining the water and sugar in saucepan over medium heat and stir occasionally until the sugar is completely dissolved. Once dissolved, turn off the heat and allow the simple syrup to cool on the stove. While the mixture cools, juice half a lime and pulse it with the raspberries in the food processor until mixture becomes quite smooth. Then pour the purée through a fine mesh strainer while using a spoon to prevent the seeds from blocking the strainer and to help break up the flesh of any leftover raspberry chunks. Since I like the texture of the seeds in my sorbet I then put what ever is left in my strainer back into purée. By now, the syrup should still be warm, but not enough to cook the purée. Combine the syrup and the raspberry purée and chill in the refrigerator (covered of course) for at least an hour. Now all that's left to do is follow the directions of your ice cream machine and enjoy! *** Note: if your raspberries are especially sweet, or you prefer a more tart sorbet, use an entire lime and use only 3/4 of a cup of sugar in the syrup. *** Please PM me if you try out this dish, I would love to hear more opinions on this recipe, critical or otherwise. Keywords: Easy, Dessert, Ice Cream, Ice Cream Maker, Food Processor ( RG1757 )

I would recommend trying a coarser salt than kosher salt like a rock salt or very coarse sea salt

Thanks for the great pictures from the food show foodite! Looking at the pictures it seems like the caviar was made by make the droplets from higher in the air rather than underwater which is what i supected (considering i havent been able to try this at home myself or see it done somewhere else) especially since the little trail will start to form immediately while leaving the syringe (even if a very weak formation)

My parents being turkish have shed some light into Turkish ice cream. Sahlep is in fact used as a thickener in ice cream, however, it is limited to cream/vanilla etc. type flavors because sahlep is in fact an ingredient with a flavor that would not mesh with fruit flavors or flavors such as chocolate. It does not surprise me that mastic is used as it can be found abundantly in turkey and on the greek islands. My parents confirmed that using mastic is why turkish ice cream has the characteristic texture it has. Also, dondurma just means ice cream in turkish, it doesnt mean turkish ice cream or other mastic ice cream necessarily. A proprietary turkish ice cream that is very strech and is served on the street after stretching and kneading almost the serving of ice cream to be served is called maras (pronounced marash) dondurma. Considering the fact that it is dense and stretchy, I believe it is closest to gelato in that there isnt any cream (difficult to get in turkey) and has little air folded in but has mastic in it. I guess you could call it chewing gum gelato!

Scott, thanks for the link to that website, its really a great resource for those looking to learn more about stabilizers and emulsifyers.

perhaps you could sprinkle some somehow underneath and have that fleur de sel melt on your tongue that first second the caramel is in your mouth

I dont know if this would completrly defeat the purpose of using sea salt, but the amount of salt it would take using sea salt may become pretty expensive, what if you dissolving some kosher salt (even though tougher to dissolve, i think it would be better than using iodized) as you prepare the caramel just enough so that you can sense the saltiness in the background to creat a foundation for that flavor and then top with the sea salt. Maybe this way the salty flavor wont get lost and the sea salt remains the star without having to use too much sea salt *** FYI - I'm not terribly experienced in candy making so take my suggestion with a grain of salt (no pun intended)