JayBassin
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Posts posted by JayBassin
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It may not be how long the mushrooms are baked that's the issue. Merinque, having so much sugar, absorbs moisture like crazy, so if you place it on a cake with ganache or butter cream they will get soft after a few hours no matter what you do, especially if they are in a moist environment like the fridge.
We use marzipan mushroom and logs that will not be served immediately.
Yeah: I think this is the problem. The 'rooms are dry and crispy until they're placed on the cake/frosting. Then they get gummy quickly. I use a dab of frosting/ganache to glue them to the display or to the cake. That dab of moisture is probably all that's needed to soften them up.
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Every year about this time I make meringue mushrooms to decorate buche de noels (buches de noel?). I see many published recipes calling for baking them at 250 F for an hour, then cooling. They do crisp up when cool, but get gummy after just a short time on the cakes. I think they should be baked for much longer---perhaps 4 or 5 hours at 200 F to dry out completely. I don't have a problem with a slight browning on the mushrooms (I dust with cocoa powder anyway). Any thoughts?
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Mushroom Soup
Creamy mushroom soup without any cream. Very low fat. Substitute vegetable stock for a vegetarian dish.
Mise en place
- 2-1/2 lb White mushrooms, cleaned and sliced thinly
- 1/4 c Finely chopped shallots or leeks (white part only)
- 3 T Olive oil
- 3 qt Chicken stock (or vegetable stock)
- 3/4 c Arborio rice
- 1/2 tsp Dried thyme or herb mixture
- 1-1/2 tsp Salt
- 1/2 tsp Black pepper
In a 2 qt covered pot, cook rice in about 4 C stock for about 1 hour, until very soft (overcooked). Puree in a blender until very smooth. If too thick, add enough water to permit blender to work. Set aside. A food processor will not result in the same puree. If you must use a food processor, strain through a seive or food mill.
In a large pot, heat oil over medium heat. Add shallots and cook 2 minutes. Add mushrooms and 1/2 tsp salt. Stir occasionally. Mushrooms will exude liquid. Keep cooking and stirring occasionally until liquid evaporates and mushrooms begin to brown (but not too brown). Add remainder of stock, herbs, remainder of salt, pepper, and rice puree and stir. Bring to a simmer. Adjust seasoning.
Serve with a splash of madeira, sherry, or cognac, and sprinkle with minced parsely, chervil, or chives for color.
Keywords: Soup, Easy, Vegetables
( RG1545 )
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does anyone here have any idea on how to make such a product. i want to make a sesame oil gelee.
What do you mean by gelee? To me, a gelee is a firm gelatinous essence of fruit or vegetable, usually set with pectin. Do you want to make a seseme oil gel?
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Steamed Christmas Pudding
This is my mother-in-law's recipe. It's best served warm with hot lemon sauce, hard sauce, or warm vanilla sauce. It's also very good cold. I posted a recipe for "Lemon Sauce" on Recipe Gullet, but the hyperlink thingy wouldn't work.
Mise en place
- 1 c Fine dry bread crumbs
- 1 c Granulated sugar
- 1/2 tsp Grated nutmeg
- 1/2 tsp Cinnamon
- 1/2 tsp Baking soda
- 1 tsp Baking powder
- 1/8 tsp Salt
- 1/2 c Raisins, chopped dates, or mixture
- 1/2 c Coarsely chopped toasted walnuts
- 1 Large egg, lightly beaten with the milk
- 1 c Milk
- 2 T Butter, melted
- 2 T Cognac or other eau de vie (optional)
Prepare a 1-1/2 qt double boiler or covered pot by spraying with vegetable spray. Bring water to a simmer in the base of the double boiler, or in a larger pot into which the covered pot will fit.
Note: It is imperative to use dry bread crumbs, not fresh. This is the only recipe I know where dry bread crumbs are useful. Do not use "seasoned" bread crumbs.
Stir together dry ingredients in order given, through the fruit and nuts (she was very clear on this part: go random at your peril). Mix together the egg and milk and stir into the dry ingredients. Add the butter and stir in. Add the brandy if used (this was my addition) and stir in.
Pour into prepared pot, cover, and simmer for 2 hours. Invert onto serving plate. May be chilled and rewarmed in the pot. It needs to be warm to release from the pot. Do not line the bottom of the pot with parchment.
Keywords: Dessert, Easy
( RG1544 )
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Lemon Sauce
Serves 10 as Dessert.
This is a low-fat riff on the traditional English hard sauce for steamed pudding. It's also good on crepes, pound cake, angel food cake, or ice cream. I've put a recipe for Steamed Christmas Pudding on RecipeGullet, which is what this sauce was invented for.
Mise en Place
- 1-1/2 T cornstarch or arrowroot
- 1 c water
- 1/2 c sugar
- 2 T brandy, congnac, or othe eau de vie
- 3 T lemon juice
- zest of 1 lemon
- 2 T unsalted butter
- grated nutmeg
- 1 drop yellow food color (optional)
Bring starch, sugar, and water to boil, stirring constantly, and cook 2-3 min. Stir in cognac, lemon juice, lemon zest, and optional food coloring.
Off heat, whisk in butter & nutmeg.
Makes about 20 tablespoons. Serve warm as sauce on steamed English Pudding.
Keywords: Dessert, Easy, Sauce, American, Topping/Frosting
( RG1543 )
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Lemon sauce (lower fat)
1.5 tbs cornstarch or arrowroot
1 Cup water
1/2 C sugar
2 Tbs cognac
3 Tbs lemon juice
zest of 1 lemon (about 1.5 tbs)
2 Tbs butter
nutmeg
bring starch, sugar, water to boil, stirring constantly, and cook 2-3 min
Stir in cognac, lemon juice, zest
Off heat , whisk in butter & nutmeg
Serve warm
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JayBassin, I don't mean DON'T bake the crust. I do bake mine, I just don't blindbake them.
I think they taste better that way.
I think we agree that cookie crusts should be baked. My point (which I guess I didn't make clear) was that I blind bake only when I don't bake the pie with the filling. For example, when I fill a pre-baked shell with a pastry cream or fruit, or pre-cooked filling.
I also partially blind bake a cookie crust when I want to add a chocolate layer or coating on top of the crust and under the filling.
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It doesn't make any sense to me to blind-bake crusts made from crushed cookies/biscuits etc that do not have a raising agent like yeast or baking powder.
It's going to be remain flat anyway, so why bother?
I never blind bake my cookie crusts either.
If the pie won't be baked, then I always blind bake the crust. Unbaked, the crumb crust is too crumbly. I also think the baking imparts a better flavor and texture. Otherwise, it's like spreading butter and sugar on a cookie.
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I don't blind bake any graham crust (chocolate or regular). Just mix in some butter and sugar, and pack it down. They've never turned out soggy or anything for me.
I agree: mine aren't soggy either. However, I think Phlawless's question has to do with the possible loss of flavor with blind baking. I don't notice it. Sometimes, I blind bake because either I pre-cook the filling on top of the stove or I use a custard or uncooked filling (one of my favorites is a key lime pie that's uncooked, and chilled in a prebaked chocolate cookie crust). Sometimes I use a blind-baked cookie crust for a pastry cream + fresh fruit top, which is unbaked.
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I'm thinking of using the tweaked recipe to make two half-sheet pans as the cake in a buche de noel, but I'm a little concerned the cakes would be too fragile to roll. I would use the sour-cream version without butter because the cakes would be rolled and chilled. Any opinions as to whether the batter would work well this way?
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I think the need for blind baking (or partial baking) depends on what your filling will be. However, I don't think you loose anything in blind baking a chocolate crumb crust made with good-quality chocolate wafers. You could mix in a little extra cocoa powder or vanilla or melted white chocolate (replacing part of the butter). I usually make my chocolate (or nonchocolate) cookie crusts from chocolate or almond biscotti that I have left over.
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I suspect that you can get quite adequate results using ordinary (or, for that matter, special) Japanese shouyu, but if color is important, you might try using "light" soy sauce, which is meant to be lighter in color.
What's the dish that you're making.?
I'm making a fusion vinaigrette sauce for cold poached salmon (sake norimake for Americans who won't eat raw fish), with truffle oil, ginger, chives, and toasted sesame seeds, so I want the flavor but not the color.
I thought that "light" soy sauce meant reduced sodium rather than lighter in color. Kikkoman's "light" soy sauce looks pretty much as dark as the regular.
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I have run across a few recipes calling for white soy sauce. A google turns this up, but I can't read Japanese. My local Japanese grocery doesn't carry shiro shoyu. Anyone use it, and does it taste different than regular soy sauce? Anyone in the States know a source for it? (Apologies if this has already been discussed).
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It may be cooling too quickly.
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Yes, its normal.
You can pull them out with pliers.
I would seriously consider cooking the stuffing separately out of the goose - may a token amount at the neck end, otherwise its going to get very fatty.
You can also take the neck off and stuff it separately.
I second Jackel10's advice: don't stuff a domestic goose because the fat will saturate the stuffing and make it inedible. You should blanch the goose first and then roast it for an hour, then pour off the accumulated fat, then continue the roasting.
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What are the advantages to "ripening" Scottish shortbread? (I've never done this.)
They go better with oats and suet cooked in a sheep's stomach.
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I wouldn't think that unsweetened + bittersweet would make it seize. Your ingredients look ok. What's your technique? I'd first bring the cream+espresso+butter to a simmer and put in the chopped chocolate off heat, whisking in. I think the chocolates would seize if you had a small amount of water or if you brought the chocolate too hot without the tempering of cream or butter. A little water + chocolate causes seizing, but more water will work, as Sugarbuzz says. I think 2+ tablespoons of water per ounce of chocolate is the minium to avoid seizing.
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If you add hot stock to a hot roux, it will separate. You need to add cold or room-temp stock to the hot roux, whisking in.
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I don't think it would affect appearance, but it would certainly affect the density and "mouth feel" if you added enough egg whites. It could become more like a mousse and less like a cheesecake (dense).
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make 2 cheesecakes (one with a crust, one without a crust), chill, and then put the one without the crust on top of the one with a crust. You can add a layer of something in between, or even make the two layers different flavor.
Yeah, we do this at work and it makes me crazy*--like fruit fillings in between cheesecake layers--can you say 'slip & slide'--but we do it all the time.
Coupla ideas for you--freeze your layers before handling. And be sure to use a 'dam' as it's called. The dam is ganache or sturdy buttercream that you run around the top edge of the bottom layer so that when you place the top layer on there, it has something to grab on to. Then you of course fill with whatever filling or you can just sandwich them together with all ganache or all buttercream. But you need to at least outline the top edge of the bottom layer with something that will keep the two layers stuck together. Especially if you are using a fruit filling, or a slippery filling. You don't want your layers to slide apart.
*we do not freeze our layers
When you are stacking layers, cold cheesecake doesn't re-adjust like frozen cheesecake 
K8memphis is right---I should have been explicit. I also use crushed nuts or praline (pistachios, walnuts, pecans) in a chocolate or stiff custard to act like studded snow tires.
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I usually spray mine with a little PAM, or Waffle Off. Even though mine is non stick, I find I need to spray it still.
I agree with Marlene. Pam is the way to go.
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make 2 cheesecakes (one with a crust, one without a crust), chill, and then put the one without the crust on top of the one with a crust. You can add a layer of something in between, or even make the two layers different flavor.
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Unpeeled red apples---staymens are my favorites (tart-sweet). Dressing is half mayo and half sour cream. Lemon juice, honey or brown sugar, halved red seedless grapes, toasted unsweetened grated coconut. Also finely sliced celery and toasted walnuts.
Meringue Mushrooms
in Pastry & Baking
Posted · Edited by JayBassin (log)
I glue them on with a dab of chocolate ganache. I think the moisture in the ganache gets the 'rooms gummy after 1/2 hour or so (faster if refrigerated).
I saw a show on "Baking with Julia" where a guest pastry chef created a ganache sandwich between two meringue cookies. I assume these also would get soft after a short while.
PS: The leftover mushrooms, kept in a sealed plastic box, are still crunchy after a week.