miladyinsanity
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Posts posted by miladyinsanity
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Macarons.
You are talking about ground hazelnuts, right?
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Chocolate And Pistachio Surprise Cake
I've been meaning to try this, but I have to get the pistachio paste first.
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Could be the other way around too Patrick.
The freezing could have denatured the enzyme already.
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I've read that the longest you can store muffin batter in the refridgerator is 3 days--after that, the baking powder dissipates.
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Thanks everybody!
One last question:
I assume it's absolutely necessary to store them in air-tight containers?
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M. Lucia, what brand do you use?
The one I saw was...Bob's Red Mill? I think that's the name.
By the way, thanks for your feedback.
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See, that's what a friend suggested.
The thing is, I don't like custards, creme brulee, zabaglione, sabayon, etc.
Maybe I could make a cheesecake with only egg yolks? Though, I sort of think my favorite recipe only uses 1 egg.
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Does it affect the taste, in say an angelfood cake, very much?
I don't often require just egg yolks in a recipe, so being able to use powdered egg whites would be great.
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Thank you. I'll do just that.
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Bumping this thread.
Does anybody have a recipe? Or can I just use my regular recipe and mix in grated cheese (Gruyere or Parmesan?) after the pate choux is ready?
I was thinking of using Pichet Ong's recipe, which somebody recently posted in the forum.
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What kind of mangoes did you use?
Some tend to puree out creamier, which might be why. Philippine honey mangoes and sometimes the Indian Alphonse ones tend to be that way, but if you can find Elephant Tusk mangoes (I think they are from Thailand), it *should* work out.
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Well, I don't know how much this helps, but I checked mine, and it gives me a ration of 1 gram of agar-agar per 100ml--and this gives a pretty solid jelly.
I have never used gelatin before.
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Pam, did you dissolve the agar-agar into the water before boiling it? You can use hot water for this step.
I did.. and it sucked the water up instantly. So when I placed it on the stove, it started to stick to the pot, so I immediately added the extra water.
I'm not giving up, I'm just not sure which way to go.That's just plain weird because nothing should happen until AFTER you bring it to a boil.
Maybe you should add a touch of sugar to the liquid? I'm not sure about this, though. Maybe somebody else will have a better idea.
What does it say on the packaging?
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Pam, did you dissolve the agar-agar into the water before boiling it? You can use hot water for this step.
I use powdered--a Thai brand that my grand-uncle living near the Thailand-Malaysia border gets for my mom--so I don't know whether flaked makes a difference.
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Bicycle Lee - I made Neil's marshmallow yesterday, using 30gm of pure agar-agar powder.
I must have the marsmallow jinx or something coz it didn't turn out right!
I don't know what went wrong. I heated the sugar mixture up to 240F. And then whisked it but it never turn fluffy. I beat for a total of 25 mins before giving up. It remained syrupy.
I just made a batch with agar. I used 1 oz. I have absolutely no experience with agar or gelatin, so I wasn't really sure of what to do. It thickened up a bit, but didn't get stiff and voluminous.
My agar is flaked, not powdered. Am I supposed to bring the agar to a boil and simmer it? I know that Neil's recipe calls for sprinkling the gelatin into the strawberry/water mix - but I don't think this works with the agar. I did heat up 1/2 cup of water and added the agar but it immediately soaked up the water and did nothing. And can I then let the agar sit or does it need to hit the water just before the hot sugar mixture is added? Will the whole thing work if I add the simmered agar to the hot sugar mix once it's already beating in the mixer?
Any thoughts?
You need to bring to boil the water with the agar-agar in it, or it won't set.
I don't know how this applies to marshmallow making, but the longer the liquid boils, the harder the resulting jelly will be.
Creating a Perfect Cheesecake
in Pastry & Baking
Posted
Are you making a barebottom cheesecake? If you have a base, do you plan to have a press-in base or a sponge one?
I usually use a press-in base, and have never had problems lifting the entire cake off the bottom. I've used sponge bases before as well, and I think these need to be chilled thoroughly before unmoulding.
My current recipe can be out of the tin in 8 hours--but I think a shorter period of time should be fine as well.