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Lisa Shock

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Everything posted by Lisa Shock

  1. 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.
  2. Lisa Shock

    Cacao butter sticks to mold

    How do you clean the molds?
  3. 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.
  4. 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?
  5. 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?
  6. 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.
  7. Lisa Shock

    Recipe apps

    I knew I was missing some sites! I also use Serious Eats, I like their research.
  8. 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.
  9. 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.
  10. Lisa Shock

    Help with Cocoa Butter Colouring

    Indeed! Your room should be at 22°C or a bit lower.
  11. 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.
  12. 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)
  13. Lisa Shock

    Celiac Disease

    I looked at the menu. Their Caesar salad is one item in their 'gluten friendly' section of the menu. One item listed as part of the salad is croutons. I suspect they don't have separate dishes, pans, linens, or silverware for people with celiac disease because they seem to have such a poor understanding of it. "Run away!" -King Arthur, Monty Python and the Holy Grail
  14. Looks like many of the food studies that we've marveled at over the years were deeply flawed and their results often falsified. Thirteen of his 150+ studies have now been retracted by the publishers with more being looked at by peers. https://www.motherjones.com/food/2018/09/cornell-food-researcher-brian-wansink-13-papers-retracted-how-were-they-published/ Looks like a case of seeking fame and fortune more than valuing the truth.
  15. Lisa Shock

    Celiac Disease

    I have taken two university classes on nutrition for people with celiac disease. I am also an avid bread baker and vegetarian. IMO, much of the substitute stuff is terrible. Got some GF bagels from a local place and they were like eating rubber tires. The one totally GF free bakery in town does, however, make some great cookies. Europe has a much higher standard for stating something is GF than in the US. Something like 2 parts per billion, IIRC. Here in Phoenix, only one bakery is totally GF. They started by remodeling the building and replacing all of the wallboard, ductwork, ceilings, flooring, etc. The air system filters outside air before it enters the building. Staff enters the building in a locker room where they don bunny suits. Every sack of flour, every single item gets a lab test to confirm that it is actually GF nothing testing positive is allowed further than the loading dock. Nothing with gluten has ever been inside the actual baking space. They test a sample from every batch they bake. They are the only place I would trust. Some bakeries in the US make so-called GF foods on shared equipment or spaces with shared air vents, activities which are not allowed under EU law, as far as I know. There's a lot of shady stuff going on and I wouldn't trust much of what's on the market. -Or at farmer's markets. I know of people who cook so-called GF foods to take to the farmer's market in their regular kitchen with the same pans, counters, towels, AC ducts, etc. they use for making meals with gluten-containing meals. My advice is to trust almost no one and cook more at home in a kitchen that has been cleaned and upgraded to be gluten-free. (clean the air ducts, paint the walls, scrub every surface twice, scrub all the pans and dishes several times, get new linens, etc.) In some baked goods, almond flour is an excellent substitute, in others, not so much. IMO, you might have to say goodbye to pizza but substitute some other dish. Italy has a traditional casserole of rice layered with eggplant and sometimes sausage, I don't know a name for it, but it can be dressed up and customized to be very similar to lasagna and topped like a pizza. I think there's a lot one can do with pizza toppings if you think about it. And, maybe just order it out, one place here (with a separate GF kitchen space) has a really good GF pizza that surprised me. I think in general we all make choices about what makes the cut for our MVP players in frequent rotation for dinner, or any meal, and if you get into the groove of making certain GF things more often, you'll miss the gluten much less. Start looking at all the varieties of rice and variations on cooking it, same with potatoes, quinoa, etc. Example: risotto, paella, pilaf, sushi, congee, etc. Maybe you'll find new things to feed your family that are delicious, just different. (instead of pancakes for breakfast how about a bowl of congee? instead of lasagna how about paella?) I will say to be very careful with your son. Celiac disease is very insidious in that inflammation caused by it causes the permanent destruction of villi structures in your small intestines. So, a person can tolerate a little gluten here and there, and maybe 'power through' some pain. But their small intestine is being destroyed in the process and this will eventually affect how many nutrients can be absorbed from food and eventually cause severe malnutrition and shorten lifespan. So, every exposure is important to avoid in order to ensure that your son has the fullest possible life.
  16. THESE pictures may be useful.
  17. Welcome! In all honesty, we do have a limited number of monetized links. EG, a non-profit, needs some income to keep the site running. Much of that money comes from society donors, but a little bit comes from the society Amazon account. The Amazon button on the text box toolbar allows people to embed links to items on Amazon. If a person purchases one of these items, a small % of the price goes to the site's account. Customers pay the same amount as they would without the affiliate link. That said, the links don't appear all that frequently and are generally relevant to the conversation. -They appear mostly in the Kitchen Consumer forum. Bon Appétit
  18. Lisa Shock

    Kenny Shopsin Passed Away

    Sorry, but that's incorrect. Ali Yeganeh was the inspiration for the Soup Nazi character. Wikipedia's entry.
  19. Lisa Shock

    Techniques for drinking chocolate

    Remember that, even grated, your packets would have to be carefully stored in cool places. A few hours in a hot car would give customers a puddle instead of a powder. You'd have to be careful about shelf life, but, a different solution would be to sell chunks of ganache designed to be added to hot water. I used this method at a cafe I used to work at where we sold just a few cups a day (it's Phoenix, it's never that cold here!) and having a dedicated machine would have been wasteful. One idea would be to sell the chunks as a 'lollipop' with a stirrer/spoon as the handle.
  20. I think the difference is that back in the day, people mostly made 'the green' with pork: lard, bacon drippings, and pork stock. Now, you mostly see people making it with chicken stock and vegetable oil for 'health'. You'll want to make a green chile sauce from either flame-roasted, peeled and seeded fresh chiles or from a tub of frozen green chile -buy Hatch (generic location source) or Bueno brand. There's a recipe on the tub of Bueno green chile. Here's a link to a recipe, the only flaw I see in it is that I learned to use peeled, grated raw potato (red) as a thickener, not flour. If you want to use potato as a thickener, saute the herbs/spices and onion/garlic in the oil until the onion is soft, then add the stock, grated potato, and chile and simmer for about 20 minutes to cook the potato. Use olive oil, you can taste the difference -although bacon grease is also classic, especially if using pork stock. To make a bowl of stew, add some diced carrot, a little thin-cut celery, diced peeled tomato (canned is ok), corn, diced potato, and maybe some cubed meat/chicken. One notable commercially made sauce is a new product I just tasted at Costco, although it may just be regional, is 'Stinking Good' made in CO. They have a very tasty lineup, no idea if it meets your parameters. If the sauce tastes 'right' to you, migas are a great way to enjoy it. Just heat up some tortilla chips in a pan, push to one side, make scrambled eggs, mix, plate, and top with chile sauce and maybe some cheese/sour cream. Hope this helps! (I'm a former NM resident.)
  21. Lisa Shock

    What kind of flour am I looking for?

    Try higher hydration, maybe about 50g more water for the formula above. It may be more difficult to handle (if it's sticky, wet your hands to handle it) but will produce the bubbles you want. Also, try making the dough and storing it in the fridge for 24 hours -this gives flavor and better gluten development.
  22. You could mix it with cream cheese and a couple of eggs to make pumpkin cheesecake.
  23. Welcome, and you might want to consider the addition of another spirit if that would be consistent with your vision for the final product. Just a little good brandy, rum or bourbon can add a depth and complexity without taking over. I'm talking about maybe 10-20 grams per liter.
  24. The paella contains chicken rabbit and snails, or maybe it's old school and just contains snails. As indicated by the traditional name. The Arroz just contains prawns. -As its traditional name indicates. Menus contain different things to appeal to people with different tastes. Some guests want a seafood dish, some want the snails. I wouldn't be surprised to see other 'Arroz de' dishes on the menu to satisfy various people's tastes -much in the same way as steakhouses offer more than one type of steak, some lobster tails, a shrimp dish or two, and a couple of pasta dishes.
  25. This Arroz is made like paella, I just don't think that in Valencia it gets dignified with that title. HERES a page about it. It says that this dish used to be looked down upon because the red prawns were considered second-class seafood. But, the dish is popular because the prawns are tasty and in recent years their price has tripled. Note that the dish is just made with prawns, not mixed meats and fish, and definitely not the traditional paella protiens. So, it's much more accurate to call it Arroz de Carabineros.
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