miladyinsanity
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Posts posted by miladyinsanity
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And a delicious new find, the ingredients are coconut milk, eggs, and sugar:
It tastes like coconut dulce de leche. Anyone familiar with this gooey goodness?
It's not terribly hard to make if you have fresh coconut milk, eggs, sugar and a double boiler--plus a few hours of stirring.
There's another, less time-consuming method, whereby you mix up the ingredients, then steam the entire pot, but my mom the expert says that you'll get a lumpy texture that way.
You can make pandan and caramel variations. Yours is brown, so it's the latter.
Great, May...I knew that the Singapore/Malaysia contingent would be all over this. Any chance you've got a full recipe laying about that you can share? For the uninitiated, I'll post some very porny fotos of it tomorrow.
G'night...
If you really really want one...you'll have to wait until the next time she makes it and hopefully, I'll be around to badger her into weighing stuff.
My mother, sadly, belongs to the school of not weighing anything (unless she's baking) while I belong to the super-anal school of weighing or otherwise measuring everything--we don't cook together, thank goodness.
Also, the rind on the sugar might be dried palm or banana leaves. It's not wood, I don't think.
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And a delicious new find, the ingredients are coconut milk, eggs, and sugar:
It tastes like coconut dulce de leche. Anyone familiar with this gooey goodness?
It's not terribly hard to make if you have fresh coconut milk, eggs, sugar and a double boiler--plus a few hours of stirring.
There's another, less time-consuming method, whereby you mix up the ingredients, then steam the entire pot, but my mom the expert says that you'll get a lumpy texture that way.
You can make pandan and caramel variations. Yours is brown, so it's the latter.
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SuzySushi - do you remember what type of cheese the Indian version used? The tomato and onion masala is enticing. I may even sneak in some okra! Maybe I can add some ground beef/lamb mixture.
Maybe you could use paneer for this application, in keeping with the Indian theme. Although I don't think it would melt like other cheeses.
Yeah, that's what I worry about. In stew and things, it usually holds its shape pretty well. Any knows of a good melting Indian cheese?
Maybe yogurt cheese could be a substitute?
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This is a pomtajer or new cocoyam. And this:
is what you would use to grate it if you didn't already buy frozen, grated pomtajer.
So here's the pom recipe I'm going to use, just so you get an idea of what it might be like. NOTE: Do not eat uncooked pomtajer, your tummy will hurt. Can't remember why, I'll look it up when I have a chance.
I think it's the oxalic acid, which will denature during the cooking process. A few other types of tubers also have it. Eating it raw will give you belly cramps and might send you off to the hospital for a visit.
I'm really liking this blog!
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Dorie Greenspan's Swedish Visiting cake. I skip the lemon and almonds because nobody wants them except me (and I try not to eat entire sticks of butter too often), but I figure it's not too difficult to add a pinch of cinnamon or some other spice. Easy and doesn't involve whipping anything.
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I stuck it in the fridge because I made it the day ahead for an event!
But you didn't heat it up again, right?
Instead of spring onions, deep fried shallots are a great addition too!
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A few questions:
Is it possible to make a curd without the egg white coagulating? Or is something I should just deal with and sieve all my curds?
Thanks!
By the way, lemon curd cheesecake bars Are Good Things.
If you beat the eggs really well before you add the other ingredients, that will help. Your eggs should be beaten as if you used an immersion blender and the curd will come out nice and smooth.
Or, beat the eggs with the sugar before adding the other ingredients. This makes for a more viscous mixture, which helps the egg whites get evenly dispersed. Thinking literally about it, of course, you actually want the egg whites to coagulate to some extent -- that's what forms the gel that makes a curd thicken and become a curd, as opposed to a sauce. You just want the egg to be evenly dispersed before it coagulates, and control the degree to which coagulation occurs.
That's what I've been doing, actually, but I still got a lot of coagulated egg whites (not curd)--at least, it seemed a lot to me, since it was only the second time that I've made lemon curd. Which was why I asked.
Have you tried the Fine Cooking lemon curd recipe? You beat the eggs and sugar with the butter, then cook. I haven't had any problem with coagulation when lemon curd is made this way.
I made this recipe, and I felt it was too liquid. Maybe I didn't cook enough?
A few questions:Is it possible to make a curd without the egg white coagulating? Or is something I should just deal with and sieve all my curds?
Thanks!
By the way, lemon curd cheesecake bars Are Good Things.
If you beat the eggs really well before you add the other ingredients, that will help. Your eggs should be beaten as if you used an immersion blender and the curd will come out nice and smooth.
Or, beat the eggs with the sugar before adding the other ingredients. This makes for a more viscous mixture, which helps the egg whites get evenly dispersed. Thinking literally about it, of course, you actually want the egg whites to coagulate to some extent -- that's what forms the gel that makes a curd thicken and become a curd, as opposed to a sauce. You just want the egg to be evenly dispersed before it coagulates, and control the degree to which coagulation occurs.
That's what I've been doing, actually, but I still got a lot of coagulated egg whites (not curd)--at least, it seemed a lot to me, since it was only the second time that I've made lemon curd. Which was why I asked.
Hmm. What temperature are you cooking your curd to?
I have no idea. My thermometer doesn't take temps below 190F. Note to self: Why didn't you look more closely at it before you bought it?
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Me too!
My aunt and uncle always says that they'll take the stems and I'll take the florets--because I'm the little princess--and I don't get it because I think the stems are the good parts.
This must mean that most of the general population thinks that the florets are the good parts. 
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I made my favorite cold noodle dish today -- Orchid's Cool and Tangy Noodles from Barbara Tropp's Modern Art of Chinese Cooking. This is a very simple noodle dish, using very few ingredients. It is indeed cool and tangy, and does have a nice kick to it. Bonus is that it's a great potluck dish since it is much better actually at room temp!
A blurry shot of the ingredients:
Black soy sauce, Chinese vinegar, sesame oil, chili oil, green onions and noodles. Not shown in this picture is the little bit of sugar and kosher salt.
All mixed up and ready to put in the fridge (this dish is best made ahead of time);
I had some this afternoon as a late afternoon snack, and know what I'll be having for breakfast in the morning.
Interesting.
My family makes a similar dish, minus the vinegar, but we serve it hot, though amongst the younger generation (meaning me and my cousins), we'll have it at room temp too. My mother would be shocked if I stuck it in the fridge first.
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A few questions:
Is it possible to make a curd without the egg white coagulating? Or is something I should just deal with and sieve all my curds?
Thanks!
By the way, lemon curd cheesecake bars Are Good Things.
If you beat the eggs really well before you add the other ingredients, that will help. Your eggs should be beaten as if you used an immersion blender and the curd will come out nice and smooth.
Or, beat the eggs with the sugar before adding the other ingredients. This makes for a more viscous mixture, which helps the egg whites get evenly dispersed. Thinking literally about it, of course, you actually want the egg whites to coagulate to some extent -- that's what forms the gel that makes a curd thicken and become a curd, as opposed to a sauce. You just want the egg to be evenly dispersed before it coagulates, and control the degree to which coagulation occurs.
That's what I've been doing, actually, but I still got a lot of coagulated egg whites (not curd)--at least, it seemed a lot to me, since it was only the second time that I've made lemon curd. Which was why I asked.
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A few questions:
Is it possible to make a curd without the egg white coagulating? Or is something I should just deal with and sieve all my curds?
Thanks!
By the way, lemon curd cheesecake bars Are Good Things.
If you beat the eggs really well before you add the other ingredients, that will help. Your eggs should be beaten as if you used an immersion blender and the curd will come out nice and smooth.
Great! I'll try this again next week.
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Can somebody point me to a meringue recipe for meringues that are Big and have Chewy centers?
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May - on reducing sugar content in cookie recipes, I normally do it proportionately. I'm with you on sweetness - I find most cookie recipes too sweet. So, I usually cut back on both sugars by 15% (I find this to be a good level for me), and this keeps the proportion of brown to white sugar the same.
I'll try that. Thanks!
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I don't know whether to laugh or cry at the mention of RLB.
Her genoise recipe is an horror--I made it three times, and I almost swore off making genoise because I couldn't get it right.
But I like her buttercream recipes, and her yellow cake (all-butter yellow downy cake or something like that) is pretty good.
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I've found that simply omitting an egg from the basic Nestle Tollhouse recipe makes a very good, chewy cookie. I also use 1 cup brown sugar and 1/2 cup white instead of 3/4 cup of each.
Interesting.
I always thought that more eggs--or at least more egg whites--gets you a chewier cookie, and that less eggs would get you a crumblier one--like shortbread.
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I agree - the sugar is way too high in proportion to the other ingredients. How about just reducing each sugar by about 2 Tbsp?
Here's a really good recipe if you're looking to try another:
http://64.233.169.104/search?q=cache:tJSfV...clnk&cd=2&gl=us
Thanks, Merstar! I'll try this recipe next.
Sugar Plum, I bet you'd be interested in this recipe. It's just half cup butter to 2.25 cups flour.
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To those of you that have made the Visitors Cake, do you think it would be okay to double the recipe and bake 2 layers with frosting? Or will it be too much? I'm looking for an easy/fast layer cake recipe...
If you're going to frost it, I wouldn't sprinkle the pan or the top of the cake with sugar. I might cut down the sugar a little too--I think I used only 3/4 cup, not 1 cup.
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I'm looking at the Torres recipe. Can someone give me a vague idea of how much puff pastry I need for that recipe? Preferably in weight, since I'm making my own puff--I decided this would be a good time to try Hermes's Inside-Out puff.
I'm seriously thinking of making mini ones, because it ups the puff to filling ratio.
I think that 500g should be more than enough for an 8" tart, which is what I usually make. (Bo Friberg recommends 625g for a 10" tart.) Of course, any puff that you have left over can be used for a variety of smaller projects or frozen.
Great, thanks!
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I'm looking at the Torres recipe. Can someone give me a vague idea of how much puff pastry I need for that recipe? Preferably in weight, since I'm making my own puff--I decided this would be a good time to try Hermes's Inside-Out puff.
I'm seriously thinking of making mini ones, because it ups the puff to filling ratio.
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I love the Swedish Visiting Cake.
I thought I was reading the recipe wrong when I saw that there were no leavening agents...but it's fabulous. I see myself making this in the middle of the night when I WANT cake but haven't any in the house. I've only made it once, but I swear I already have the recipe memorized.
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Curious that Jacques mixes almost equal amounts pastry and bread flower. Isn't that a bit like making all purpose flower? Thoughts from the pastry geniuses?
I'm not a pastry genius, but I think equal amounts of pastry and bread flour would get you a flour with a slightly higher protein content than most all-purpose flours.
Sugar Plum, would you please PM me Dorie's recipe?
I made the Unbelievably Good Chocolate Chunk Cookies again, and whilst I achieved the right texture this time minus the greasiness of my first attempt, I think they are horrifyingly sweet.
Any ideas on how to fix this?
PS My little brother wants me to make the cookies again minus the chocolate.
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Hi Fanny, I've enjoyed reading this on your blog. If you get the chance, could you please find out how Anna prevents the canneles from rising from their moulds? I've eaten the canneles from PH and love them, and am using the recipe from the Patisserie de Pierre Herme book. I've made them about 25 times and each time, they rise in the moulds - which is so frustrating!
Thanks.
Fanny-- Wow! Thanks for sharing with us, especially the photos! When you are paying attention to how PH make canneles, I'm curious about what they use to line the molds before pouring in the batter. Wolfert swears by a mixture of oil and beeswax, but I have a hard time believing they do this in a busy pastry shop. What does PH use?
I'm not Fanny, but I remember a pc who mentioned on her eG foodblog that she had to oil/grease them every day before use. And no matter what you use to grease the moulds, wouldn't it still be the same thing?
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Corn ice cream isn't bad, and purple yam (though I think it's more purple food coloring than anything else) and red bean are quite nice.
I'd try sweet potato ice cream. I think it'd be quite nice.
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These days, I belong to the no cone crowd.
But if I have to have a cone, it's gotta be a sugar cone or a waffle cone. I hate cake cones. Why does anybody want to eat styrofoam?
Sometimes cones are appropriate. I had a mess of folks over on the 4th of July, including a lot of kids. I can't think of anything more quintessential than watching a bunch of kids, standing on the driveway, sparkler in one hand, cone in the other -- ice cream dripping down their arms. Plus, it was a lot of bowls I didn't have to put in the dishwasher, nor did I have to comb the lawn before I mowed to recover any errant spoons!
I really like the crunch of the cone with the ice cream!
True that.
I did go through a period of buying those wafers they serve with ice cream and eating them like biscuits.
It's just I think I find them too sweet now, especially with ice cream, and I cannot stand cake cones.
Lemon/Lime/Citrus Curd: The Topic
in Pastry & Baking
Posted
Waterbath. I've only made it twice, so I'm not yet ready to do it without.
I shall attempt this again.