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Lisa Shock

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    Phoenix, AZ

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  1. Perhaps because children help with meal preparation? This would be the sort of activity which would keep the very little ones out of trouble and productive. (My parents first let me use a knife, a small one, at age 4. But not every parent is that trusting.)
  2. There used to be a place in Santa Fe, NM that made rellenos with the same batter they used for onion rings. I really enjoyed the crunchy exterior.
  3. Lisa Shock

    Cooking to Honor Julia Child

    There are so many variables, it is difficult to say. The variety of apple is important, it must have a good amount of pectin in it so there should be some tartness to the taste when it is raw. (Europe has different apple varieties than the US, so I really cannot make a recommendation.) Fruit has differing amounts of water depending upon what the weather was like just before it was picked, the moisture levels can vary greatly and there's not much of a way to tell with apples. The cooking time is important, one needs to cook much of the moisture out of the apples -look for the pan to begin to scorch to test for doneness. The sugar activates the pectin and is necessary, do not use a sugar substitute. If I were to do this again, I would take a slice of apple of the type I planned to use and cook it in a tiny pan with some sugar until it falls apart into applesauce, and then chill it and see how well it sets up. I also suspect that drying the peeled/cored/sliced apple slices in a conventional or microwave oven for a few minutes before starting may help remove some moisture. Good luck to you!
  4. Lisa Shock

    Old School Buttercream Candies

    I make chocolate extract and use to boost flavor in things like mousses where there's a significantly large percentage of non-chocolate-flavored ingredients. A few drops should help you.
  5. Lisa Shock

    Cacao butter sticks to mold

    How do you clean the molds?
  6. Lisa Shock

    Opening a shop - dos & don'ts

    The 'moisture' in cookies is usually fat. They go rancid or get stale/soggy in humidity. Generally, you want to keep cookies away from moisture to keep their crispness. Keep the humidity low.
  7. Lisa Shock

    Food in Antarctica

    I just found THIS twitter account; Cyprien Verseux is an astrobiologist living in Antarctica. He also takes fun photos of his food. Scroll for a while, there are some hidden gems in the past. Raclette anyone?
  8. Update! I just picked up a copy of the 'Arizona Cookbook' my copy is ©1983, it was originally published in 1974. Anyway, it has two recipes for 'Green Chile Burros' separate from burritos. I was not previously aware of the distinction, which appears to begin with cutting up an entire previously cooked 'small' roast beef and making a stewpot full of a mixture which becomes the filling for a burrito. @jackie40503 I am wondering if this is what you were looking for?
  9. Lisa Shock

    Ratio of cinnamon to sugar in recipe

    It's kind of difficult to calculate because different batches of spice may have fluctuating amounts of flavor. Also, I don't think (in a pancake recipe) that sugar is the correct ingredient to base the cinnamon flavor against. I think the fat and flour are more significant in that they can mute flavors. Not to mention interaction with add-in items, like the apples in your case. If someone subbed peaches for the apples, they'd probably want a different amount of cinnamon. Then, there's personal taste to factor in. Some people like a very pronounced cinnamon flavor, others want more of a hint. For me, 2 teaspoons of cinnamon in a batch of pancakes using 10oz/285g flour would be way too much, even if one were to add 50% apple. Overall, IMO, this is one of the real downsides of Ruhlman publishing such a highly flawed book. (look around for critical reviews) He tries to shoehorn a lot of things into his 'beautiful' ratios and magical charts, and they simply do not work in real life. In a few instances, primarily in the baking world, there are some viable ratios. But overall, IMO, publishing that book was a big mistake. (my undergraduate background is in mathematics) More often than not, a cook is not served by his line of thinking. That said, I'd explore a tiny pinch of nutmeg instead of cinnamon and let the apple flavor itself shine through. But, that's just me.
  10. Lisa Shock

    Recipe apps

    I knew I was missing some sites! I also use Serious Eats, I like their research.
  11. Lisa Shock

    Recipe apps

    I have found that the best recipes are on curated websites that only use tested recipes. Saveur, Food & Wine, Epicurious, Cook's Illustrated, Milk Street, and Martha Stewart are the prominent ones. Many apps are just recycling recipes from Allrecipes and that's just a swamp filled with mediocrity. I also find that a goodly number of Pinterest recipes don't work -someone created a cool photograph, but it cannot be replicated and be edible. Honestly, there's a huge amount of value in the classics like Escoffier and Ranhofer. And, of course, we're always learning more about the science behind it all and the Modernist Cuisine books give us the ability to refine and improve upon the past. And we're also seeing many more regional cookbooks giving us tested recipes from around the world. Some great chefs have youtube channels, example, and I enjoy them. We have a Youtube thread here and there's obviously a lot to explore. I enjoy seeking technique videos more than recipe videos, though. (like how to braid various types of bread) I will also admit that I have watched a lot of poor quality youtube videos with untrained people making low-quality food. Ultimately, I'd rather grab a book that I trust and skim the recipes to see if I want to make something rather than being committed to watching one seven-minute video that may not be what I was looking for. In seven minutes I can vet a dozen recipes from a trusted book or two and be done.
  12. I'd try to do as little as possible to it to preserve the unique flavor. At first, I'd just make a highball with some simple syrup and soda water and explore the flavor. (taste it, then add bitters and see how that works) Then, consider adding lemon juice, see how that goes, and then move on to more complex ingredients.
  13. Lisa Shock

    Help with Cocoa Butter Colouring

    Indeed! Your room should be at 22°C or a bit lower.
  14. I know the Levain style is thick, but maybe you need to flatten yours just a tiny bit before baking. If they were just an eighth of an inch less thick your problem might be solved. That said, another thing to try would be to bake on silicon mats instead of parchment. The mats insulate and will prevent so much heat transferring from the pan, lessening the browning of the bottoms. Another thing to try would be cooling racks. I know the Levain recipes say they don't use cooling racks, but, you might get better results with cooling off the sheet pans to reduce cooking the bottoms. At any rate, with raw centers, you clearly need to go for a longer bake, try reducing the temp a little and going 4 minutes longer with either silpats or cooling racks. I'd bring my own sharpie (pink!) and make my own mark on that dial when I get to the perfect temp, doubt that anyone will notice.
  15. Agree that the color is fine if not a bit too pale. Americans are now accustomed to seeing pale baked goods in supermarkets where they use shortening instead of butter as the fat which gives a pale result. What you want is dark brown and delicious. Most baked good should be the color of a medium wood finish -think mahogany or walnut. (oak is way too light)
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