iii_bake

Ah -ha...i only went thru the ingredient lists... Thnks. ( by any chance, i sent you an email...have you got it?) iii

I read in the newspaper years ago that Shirley Corriher ( Author of Cookwise) was working on her new book, bakewise. The paper said it was due out end of 2005. This is mid 2008 now, anybody has the updates on this? Is he still working on it? and when will it come out? Thanks

I had this once and i was trying to figure out what essence or fragrance it was but i notice from the recipe that there is not any fragrance essence in there. To me, It did have a faint lychee fragrance. Anyone has any idea? And pardon me for asking this...what is carmine colour and strawberry colour? I am not exposed to fancy baking stuff, pls advise. Thank you iii

WOW! This is new to me. I only had the feet part as o mentioned. Is it crisp all through?

Just want to make sure..the part you refer to is not the head...is it? It is the part underneath the head that has tiny little feet..is it? I use that part for my shirmp rice soup dish..I fry it and serve like croutons. If you mean this part, i went to a famous tempura place in Tokyo where they serve the tempura piece by piece to the customer. We sat at a counter, the cehf fried in front of us and once we finished one piece he served the next right out of the wok. ( This tempura plaace i vey famous, many of the world leaders have been there!) The first piece he served, like a starter was this feet part...very crisp and delicious. for this part, you just snatch it out from the top part (with sharp pointed shell)...clean it pat it dry...flour lightly...dip in the batter and fry! It is good source for calcium and i no longer throw them away...served sprinkle with salt and lemon!

Gosh, I have no idea. I am a dunce when it comes to anything scientific ! Maybe someone else can explain??? Kim ← Found this Googling...it's from Rose Levy Beranbaum's website...it may apply to cupcakes, too: "Why Cakes Dome." ← Okkkk! Got it. I will try and see how it works. I have the strips but for the cup cake with strips around all of them sounds impossible. So i will try adding more leavening, The idea is totally on the opposite from what i thought. Ignorant me, i thought adding leavening will make it dome higher, but Rose says it will lower the dome! Thank you very much indeed. iii

Hi guys!, I have been trying many cupcake recipes and all came out with domed tops! I noticed from the recent posted picutres above( Kim's Rachel's and Chufi's), yours have flat top. What recipe do you use, or is it just low temperature? I baked mine at 350. And, scientifically, what is it that makes the cake dome?? SOS Thanks iii

Not sure if this will help, the smooth top comes from the consistency of the batter. I noticed that, for my case, the consistency varies for each batch when i use the watery part of egg white more than the jelly like part. ( gotch, i do not have proper terms, sorry!) To elaborate, i ususally have my egg white in a bowl, left at room temperature. When i measure it, sometime i pour the watery part more in proportion to the jelly part; and that makes difference in the consistency.

It is kind of everyone to pitch in with info. Thank you. When i was talking a bout the flame...if you have seen the flaming stir fried vegetable...the flame does go very high. Not just at the edge. Further...can anyone say how high the heat should be? My burner is a gas stove double the size of the notmal home kitchen one but not as powerful as the restaurant version.

Thank you. The Q actually is...do i need to have the flame on the food. And, will any type of oil do? Or it has to be peanut oil?

Hi guys... anyone has tips on making that burning smell for fried rice,noodles or vegetables? I know that the wok has to be heated way beyond well and the flame should rise and it is best to hav the flame "cralwing" into the wok. I can make that but the burning smell or flavour is not there? Is it the oil, the wok or...?

I am so curious about the oven temp and the time you baked. The recipe says...15 minutes...is it that long and the macaron still not brown? About the cofee grinder, i use it too, much easier.

The white will deflate, do not worry. Continue folding until, as we all say, it flows like magma. The feet will come out when the top is dry and forms a shell. So make sure that you leave the piped macaron to form a nice dry top...this depends on the humidity of where you live. It is my own thinking that it is the result of the unset batter seeking the way out; like pound cake that once the top is set...the dome bursts out. The macaron got out from the bottom! Despite the dry top, the folding is the key still. Good luck!

Hi there I bring this post up again wondering if any of you have any problems peeling the pomegranate as i suggested. This is because I met my cousin's friend, from DC this past New Year. He said he could not do it and it was not easy. So i just showed him how. He said the pomegrante he bought would not come out as such. I never had problems with Thai, Spainsh, Indian or even those come from California. Anyone have any further info or response? Please share with me any info. Thank you

Wow, thanks for such an immediate response. Got a question here, kindly advise: when putting the egg white bowl on hot water and whisk....this step is to heat up the white only...correct. We are not supposed to whip to certain stage of soft or stiff meringue, are we ( am i)? Also, what is the result of the texture...doest it have air pocket? Cannot wait to make this. Thanks again. iii

Hi mukki... This Looks perfect. I cannot find any other kind of malasses except black strap? What kind do you use with this one? Can the recipe be found on LA times' web I would really like to try? Thnks, iii

Percy, what did you think of the hotel itself? It looks like I'll be staying there soon. ← In case this isn't too late.......the Four Seasons Bangkok generally makes it into the top hotels of the world in the polls. Check the executive club out. It's worth an extra $20 or so for access. Aside from a good breakfast, internet access and the usual, in the late afternoon/early evening they lay out a fantastic spread of appetizers, wines (generally Australian, but some good Chilean as well), and spirits (too early for me). The big draw are the appetizers. The different restaurants in the Four Seasons take turns providing nibbles, so this includes The Spice Market, Biscotti, Shintaro, and Madison's, all laying out some of the best food porn I've seen. The trick is to sample lightly, while still leaving room for your evening's eatings. Likewise, with the cost of wine in Bangkok, it's nice to relax before traffic with a Long Flat. I should post some pics. ← I like sitting next to the small pond having a cup of coffee and suasage roll. The orange juice is nice as well, Thai tnagerine actually. Peter..you join The World Gourmet Festival there every year i think! See you next year!

I had difficulties drying at first...then it gets better when i whipped the white more stiff and dry in the air conditioned room. How is your environment though?

I know, the milk is definitely sweet. The can was in a perfect shape. nothing punctured. It was just a tint of the sourness, something you can feel at the tip of your tongue. I will try simmering a few cans and taste them at defferent period of simmering. In the meantime, if amyone has the answer for this, kindly enlighten me. I will update you on my findings soon, Thanks

I simmer the can in Le Creuset Ducth oven, the steam is well sealed and the water does not evaporate. So i do not have to worry about the water drying out. I have a question on the taste of it though. I simmered for 4 -5 hours.. very thick...BUT the milk taste a bit sour!!!! Does this make sense? I need this for the banoffi pie etc...what should be the right consistency. It should be quite thick, isn't it?...so that you can cut the pie neatly without theDDL oozing out. Please advice. Thanks iii

When i first made these, they cracked too. And my observation was that i did not leave them to dry enough. It is humid here, very. It can take forever for the macaron to dry. PH recipe require just a brief of resting time ( if i remember it correctly) and that short a time did not have any effect on the top at all..just the same as when i finished piping!

More Qs then: Dear Patrick.. whenever my macaron had beautiful high feet..it came with air pocket but if the feet was not that high, the air pcoket seemed to be small or none. I then concluded from my experience that the high frill draws the batter out from the macaron and there come the air pocket... How does this sound to you, or any of us?

May i pitch in? Le Notre here uses the tiny stick pinned in the macaron and then onto the cone tower. The guest can then easily take it out. I do not knoe if cookie boy does the same. iii

Lovely May i ask...are these from French or Italian Meringue? My French M Macaron can never get these beautiful light colours? Any tips for this? Thnkx

Thanks Patrick & Pam. I have to go get the removable one. In the meantime, i guess i have to look for foam cake recipe that can be baked in nine inch spring pan to give myself a go on the foaming technique. That is the only one with removable bottom i have. Thanks again. iii