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Everything posted by etalanian

  1. I had this problem, but resolved it this way: Place the butter in a pyrex bowl or measuring cup, cover it with paper towels, wrapping the ends under the bowl to keep it from flying off in the microwave. Then place it in the microwave, being sure the ends are tucked in, and zap it. I have never had a problem with butter exploding all over the microwave when I do this. And if you are melting frozen butter, like abooja advised, zap it at half power for 20 or 30 seconds first, then move up to full power. Good luck! Eileen
  2. I use the "lite" coconut milk and it works very well. I like to roll them in toasted coconut after they are cut. Eileen
  3. You might have more luck if you drizzle the melted chocolate over the burnt marshmallow. The burnt part might flake into the chocolate if you dip it. But, as Kerry said, there's only one way to find out for sure! Eileen
  4. It is usually because you didn't have enough water in the dough. Is your loaf made with whole wheat flour? (Or did you bake it extra long because you were waiting for it to rise more?) If you did use some whole wheat flour, you need to add extra water to the recipe. But in any case, it looks like you just need to add more water. Eileen
  5. You can get torches at the hardware store that have ignition triggers, so you don't even have to use a match. Very convenient, easy to use. Eileen
  6. I agree - use a torch from the hardware store; it will work much better. I use brown sugar that I've dried out in the oven and then sprinkled over the cremes just before torching. It always works well. I've had good results with demerara and muscovado sugars, also. And they don't need to be dried out. Eileen
  7. It's true, regular paper cups will get soggy if you freeze cookies in them. I haven't had a problem with silicone-coated cups, and they will work well for mini-cheesecakes. Eileen
  8. We love Bhagya's, also. And my son told us about Yo Dogs the other day. He said they have a choice of less expensive and more expensive (higher quality) dogs. One of them is a nitrate-free dog. They also sell hamburgers and fries. But you haven't mentioned Flannery's Deli, also on Willow Grove Ave in Wyndmoor. They roast their own turkey breast and beef and make excellent sandwiches. They use bakery bread, including a delicious multi-grain, which I think is from Baker Street. Their cheesesteaks are exceptional, and on great rolls. We highly recommend it. Eileen
  9. I have a mol d'art. I bought it xmas before last and used it once but didn't like it. I would be willing to sell it. PM me is you want to talk about it. Eileen
  10. I used unbleached flour for most of my cookies when I had my bakery, and they were very popular. But it depends on the cookie. Eileen
  11. I have friends who have travelled with many cakes. They apply the buttercream and/or fondant and freeze the cake solid at 1 degree F. Then they wrap it in plastic wrap. When they are ready to leave for the airport they bubble wrap the entire thing and put it in a box with dry ice and more bubble wrap. They also take more frozen buttercream/fondant and some tools to finish the cake with or to repair it if it gets damaged. They have had very good luck with this method. Good luck! Eileen
  12. etalanian


    I agree that you will get a much better product if you use crushed cardamom seeds instead of powder. And if you lightly toast the seeds in a small skillet before crushing them, it will help pop the flavor. Eileen
  13. It wouldn't be a marshmallow if it didn't have sugar; that's part of what gives it the great texture it has. I have made marshmallows using all sorts of veggies: roasted red peppers, caramelized onions, carrots, and so on. I've also made them with savory herbs like rosemary and basil. Think chutney, relish. Salmon is often served with a sweet relish or glaze or side dish. I think, with the right spices and flavors, it could taste really good. It's a good suggestion to add the salmon to the bloom. Eileen
  14. I think you could make a salmon marshmallow. After the marshmallow has finished beating, fold in some pureed salmon (cooked or smoked) that has been lightened with beaten egg whites. To give more of a punch to the flavor, use a salmon broth instead of water in the cooked portion of the marshmallow (I call this the "base") and in the gelatin-softening mixture (I call this the "bloom"). You have to be careful not to deflate the marshmallow with the fat in the salmon. The more flavor you put into the base and bloom, the less salmon you will have to fold in at the end. Eileen
  15. Here's a recipe I've had success with: Makes 2 dozen Financiers. 3 large egg whites at room temperature 1 cup confectioners’ sugar, stirred with a fork to eliminate any lumps 2/3 cup finely ground blanched almonds 1/3 cup all-purpose flour, preferably unbleached 6 tablespoons unsalted butter, melted Preheat a conventional oven to 400° Fahrenheit and brush 24 2-inch rectangular or oval tart pans with melted butter. Using an electric mixer set on medium speed, beat the egg whites until foamy. Add the sugar and beat on medium speed until thick, about 1 minute. Scrape the bowl with a rubber spatula and add the almonds and the flour, mixing on low speed for 15 seconds, just to blend. By hand, with a wire whisk or rubber spatula, gently fold in the melted butter just until it is mixed in. Fill the tart pans about 2/3 full and place them on a baking sheet. Put the baking sheet in the preheated oven and bake for 7 or 8 minutes, until the tops are lightly browned. Remove the baking sheet from the oven and set it on a wire rack, letting the Financiers cool in their pans for about 5 minutes. Gently invert each pan to remove the Financiers and let them cool completely on the wire racks. You can make these with other types of nuts, also. Eileen
  16. Berenbaum also discusses this issue in The Cake Bible. Eileen
  17. I love Callebaut cocoa. It isn't the most available, but I find it is rich and flavorful, not harsh, with a wonderful chocolate taste. You can buy it online in 11 pound or 2.2 pound bags: http://www.chocolatesource.com/products/de...=529&section=10 http://www.chocolatesource.com/products/de...1071&section=10 Some distributors carry it, also. It is Dutch-processed. Eileen
  18. I prefer using silpat over parchment because I find that the parchment can wrinkle when rolled, causing creases and tears in the dough. Eileen
  19. Not anymore :-) ← WHAT HAPPENED? Eileen
  20. So many choices, so little time. I'm sure you will get many ideas from this forum; here are mine: Amada - Authentic tapas restaurant with excellent food and interesting wine list. Also beers. The chef/owner of Amada also owns Tinto which serves Basque food. You can sit at the bar at Brasserie Perrier and enjoy Steak Frites and a glass of Burgundy. Gayle is a small American restaurant with wonderful food and an interesting wine list. Marigold Kitchen serves wonderful American food. It is a gem. It is also a BYO (which means you bring your own wine to the restaurant.) James is a high quality restaurant in the 9th Street Market area. If you can afford it, I would recommend not missing Vetri, one of Philadelphia's prize restaurants, and one of the best Italian restaurants in the country. I'm sure others will have excellent recommendations. And don't miss going to the Reading Terminal Market - with excellent stalls for lunch, and also the opportunity to taste some Amish cooking if you are so inclined. Enjoy your stay! Eileen
  21. My son lives near this restaurant, and so I've eaten there a few times since it opened recently. I have found the price/value ratio to be very positive. I've had a beer there that is made with hops grown in Mt Airy and is flavored with lemon verbena. Extraordinary. The aroma is amazing and the flavor is exquisite. They serve a cookie assortment as one of the dessert options. The cookies could use some refining, but they are made with all butter ( I asked the owner) and they taste great. I highly recommend their "breads" (pizzas) which are delicious and well-priced, and their house salad. This restaurant is a welcome addition to Mt. Airy and a definite value for the quality offered. Eileen
  22. I second the Perfect Puree suggestion. You can also make a flavorful pear concentrate by cooking down some 100% pear juice to 1/2 or 1/3 of its original volume. I've used this method to add a good punch of flavor to different things. Eileen
  23. When I eat pie crust or other pastries made with shortening it leaves an unpleasant coating in my mouth, and an unpleasant after taste. Apparently not everyone has the same experience. Body chemistry is variable, and I suspect this has a lot to do with it. Also, most Americans who probably don't bake much at home (if at all) have been conditioned by mass manufacturers to believe that their mass produced products represent what is to be considered high quality. The public has been hood-winked, and resultingly they don't appreciate the nuances of using fine ingredients. I love the texture that is provided by using high-quality or freshly made lard in combination with butter in a crust, but I don't have access to that type of lard in my area, and usually don't have time to make freshly rendered lard. I am hoping this thread doesn't become contentious. Eileen
  24. Here is a link to an article in the San Francisco Chronicle, detailing some testing they did on cane vs. beet sugar: http://www.sfgate.com/cgi-bin/article.cgi?.../31/FD91867.DTL Eileen
  25. You might try Guittard butterscotch chips if you can find them. They are made without trans fats, although they DO contain artificial colors and flavors. (But natural vanilla) Butterscotch chips are one of those unfortunate ingredients that most companies don't make very well. I don't think they are popular enough, so they aren't a priority. Eileen
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