miladyinsanity
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Posts posted by miladyinsanity
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I don't know what I'm doing wrong, but this is the second time I'm making puff pastry from scratch, and this is also the second time the butter packet's tried to explode out of the dough.
Any ideas? I'm following MobyP's instructions.
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The caramel can be even more liquid than that. I do the fleur de sel solid and liquid, sometimes I have extra solid caramel so I just remelt it and add some more cream till is the consitency of a thick cream or so.You have to make sure they crust inside the chocolate shells for a while before closing, I never had problem closing this liquid caramels as long I waited a while before the closing.
Sinful. So sinfully good.... I need that drool smiley!
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as usual, I misspelled. It's doberge. If you google doberge cake, then go to images you will see the layers. It's a very traditional N.O. thing, and is an absolute favorite for groom's cakes. We always buy them, but anyone who has the time and inclination can certainly make them. It's a wee bit easier I imagine than making puff pastry. I haven't googled for recipes yet, but the images are there so the recipes must be too.
How about a Dobos torte? It's traditionally layers of cake (baked one by one), filled with buttercream and has a layer of burnt sugar on top.
Someone posted a recipe on an eG thread which I can dig out if you want.
Pam R, if you can think up how to slice napoleons neatly, please please post. I'm planning on making only minis this weekend, but it'd be great to know anyway.
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It doesn't freeze well if you are going to freezing cream that's not whipped--it'll separate after it melts.
I think 4 hours should be enough?
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Freezer?
I thought frozen egg whites don't whip up?
The commercially frozen whites are a problem - I've only been successful when subbing out no more than 30% of the total weight of whites with the commercially frozen ones. When I use all commercial whites, it deflates when you add the hot syrup. Doesn't matter which brand, either - it happens using Sysco, Glen View Farms, Papetti....
But if you are talking about freezing your own shelled whites, that's different. As Ruth says, it should work perfectly if you don't have any specks of yolk in them.
Ah. Thanks Jeanne and Ruth!
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Freezer?
I thought frozen egg whites don't whip up?
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Well, I usually make Neoclassic, but I use Flo Braker's recipe.
I've used this IMBC recipe, but I find that I like egg yolk buttercreams better usually.
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Can I freeze it? As in, make a batch and freeze in portions, then reheat in the oven?
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I've a hairdryer that blows cold air, so you should be able to find one too.
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I was very full before I peeked in this thread.
Now I'm very hungry.
Bravo, Jack!
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Mostly POTATO CHIPS and CHOCOLATE. Not together (usually).
The Japanese (I think) brand, Royce, does chocolate dipped potato chips. In fact, they are famous for them.
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If you have a Chinatown nearby, you could buy dofu hua and use it as one layer. It's tofu, but it's got a much better texture than silken tofu, and it comes doused in sugar syrup, but you can probably ask them not to pour it in if you have other plans.
But I'm not sure how you can use it in a layered dessert, because it is very soft, and very fragile.
I've never heard of Dofu hua, but a quick internet seach found it under a few names, such as Taho and Tawa, with variations all over Asia. In the Philippines it's got a caramel sauce and transluscent sago tapioca balls, and nearer china, it's served with an intense, sweet ginger syrup. They also add local fruit in some locations...I can imagine a dofu hua with ginger syrup and lychee would be very tasty, though off topic.
The tofu part itself is usually tasteless, though nowadays they've been coming up with sweetened and flavored ones that are meant to be eaten without syrup.
You'd probably find them called douhua more often.
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Gorgeous! I have never seen orange yams before, just the purple and white ones.
I'm told the orange yams are much sweeter and less starchy than the white and purple ones. I've never cooked the latter two. There's always confusion since there are those, plus the yellow version here. Some yellow ones are also sweet, ..... sometimes they are called sweet potatoes instead.
Ah. Okay. I got it now. I don't live in the US, you see.
Sweet potatoes are definitely much sweeter and less starchy than yams.
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Gorgeous! I have never seen orange yams before, just the purple and white ones.
People will note that I did not make it a resolution to post a picture on eG this year, I hope.
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If you have a Chinatown nearby, you could buy dofu hua and use it as one layer. It's tofu, but it's got a much better texture than silken tofu, and it comes doused in sugar syrup, but you can probably ask them not to pour it in if you have other plans.
But I'm not sure how you can use it in a layered dessert, because it is very soft, and very fragile.
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Cream goes with chocolate and good bread that's on the salty side. I think you could try adding fleur de sel as well.
You toast the bread, and let the chocolate melt. Then you smear some heavy cream on top.
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I bet adding crystallized ginger and to a pistachio biscotti recipe would be amazing.
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I'm just really glad it's not made its way over here yet.
Don't get me wrong. I like cupcakes. But I've seen the half icing half cupcake pics...and that's Just Wrong.
Also, I hate giant cupcakes. You can't call them cupcakes if they are That Much Bigger than a cup.
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I'm a big advocate of having a full home cooked meal every evening, but on rare occasions when GF is working late or out of town I'll skip cooking only for myself and dine by grazing.
Tonite being just such a time, I started off with a leftover piece of yesterday's frittata between two slices of homemade potato bread. (I could have finished off the frittata last night, but forsaw this possibility.)
Next I had half a dozen Saltine crackers with Cheddar cheese and a stalk of celery spread with Skippy Peanut Butter.
Then, a bowl of Maruchan Ramen (chicken) and another piece of Skippied celery, followed by eight Ritz crackers with Skippy.
It doesn't seem like much, but I'm not hungry. And it was better than take-out or junk food.
Later, I'll have a slice or two of a pumpkin quickbread I made last night.
What do you have when you "graze"?
SB (could have eaten a few potato chips, if I'd had them)
I think I would explode if I ate that much.
But I start with cookies or cake, then I move on to protein and then ramen or pasta. It usually ends up with me being uncomfortably full. Like now.
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But my young students, the teenagers, all want Levis jeans, iPods, Vespa bikes, the fastest and best cell phones. Singapore is seen as the example to emulate, and students speak of it in hushed tones, like the promised land, a good TOEIC score and a scholarship to a school there the only barriers to the sweet life.
Huh. Well, the Singaporean government does offer scholarships, sometimes through Asean etc, but according to my Vietnamese classmate, those who can afford it are already here or if they are really rich, Down Under, in the UK or the US.
But now I really want to go visit. Except that I imagine that my passport will be in the hands of the UK embassy and then after that I'm off to the UK, so I won't be able to visit my classmate--who's off to the US.
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Abra and Chefpeon, what did I do wrong? My macs were lovely puffed for a day, then fell in the tins to mooshy sweet globs....
You're talking about French macarons, right? It's happened to me as well, and I think it's the humid weather where I live. Might that apply to you as well?
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I think it's your recipe. I've never had issues using European/American recipes in Singapore, where it's equally hot and humid.
Now, if you're talking about candy/chocolate, yeah, we'll have issues. Cakes, even cakes that require meringue, no. I've made meringues etc without any problem too--just make sure you store them in an airtight container once they are cool.
You can find emulsifiers at the supermarket. I think the common on is something called Ovalett, but I've not used it myself.
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...I cook my Swiss to 160F for salmonella reasons, and don't use Italian because of theories that it really doesn't cook to a high enough temperature for long enough to kill salmonella. That aside, I have taken Italian recipes and made them using a Swiss method and haven't really noticed that they weren't good. Granted, no side by side comparison was done...
I thought that with the Italian by heating the sugar syrup mixture up to 248-250 F, that would be sufficient to kill any potential salmonella in the meringue mixture. Am I wrong?
Yes. Usually, we don't use enough sugar syrup to be able to bring the temperature of the egg whites up to 160F.
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Maraschino cherries are NOT Hawaiian!
I know, but the ham and pineapple needed some colour. BTW, "Hawaiian" pizza was my favourite kind of pizza as a kid...one local place served it with BBQ sauce instead of tomato sauce. What a treat...
judiu: I didn't serve SPAM, but I also did a French project at school where you were supposed to make up a new, exciting club and try to recruit your fellow classmates. I set up a "SPAM carving" club and carved sports cars and even a human head out of SPAM...such a weird idea now when I think back on it, but my teacher loved it!
Sorry to hijack SuzySushi's blog, but Ling, you had a very exotic school life indeed!
Hangover Breakfast Solutions
in Food Traditions & Culture
Posted
After reading this thread, I feel sure that I won't be having a hangover at university (this fall!) because I've learnt all the remedies in this thread.
Now, to make sure I remember them whilst I'm falling down drunk...