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Anna Skigin

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Everything posted by Anna Skigin

  1. Swisskaese, thank you very much for the recipe. As for the challah (very strange spelling indeed!) I understand what you mean. As far as I know you don't use bread flour for challah but the all-purpose one. Am I right?
  2. Swisskaese, I've never cooked sweet potatoes before but want to try. Your "Sweet potato fries with herbs and garlic" sounds great. can you please give the recipe?
  3. I baked Hala for the first time in my life. I really liked the prosess but there're eggs in my recipe so hala didn't stay fresh for a long time. Anybody can tell if eggs are nesessary?
  4. andiesenji. I want to make your FRUITED COCOA CAKE fot Christmas. What'a your advise - when the cake should be baked? Ahead of time or right before X-mas?
  5. Hi Alina, I'll promise to visit your blog every day - I'm sure you'll make it very interesting. I love your stories and your great pictures. It's great that you've agreed to start this!
  6. I do like disposable bags. Though I do feel guilty sometimes and try to switch to regular ones when it comes to washing them.... Oh my!
  7. I made the Double Chocolate Cake. I filled it with ganache to which I added some prunes and walnuts. That was GREAT! I also tried to freese the ready cake and it was as tasty as the fresh one. I slightly changed the recipe - added less sugar and more chocolate
  8. What a prompt answer! Thank you! Well now I just HAVE to buy that book! As for drying the daquoise the trick I know is to start at 280 F and slowly reduse the temperature up to 210 F. It really works - in summer, when the air is dry.
  9. Thank you! I have a recipe where I add some haselnut to whipped egg whites together with some flour. Next time I 'll try to grind the nuts together with flour\ cornstarch. ( may I ask one more question? which book of Pierre Herme you're talking about? I found one on Amazon but it costs smth like 170$!!! Are all his books that expensive?) Thank you for answering all my silly questions!
  10. thank you very much for the answer! I'm sure it'll help. The information you gave is very useful. One more question. I like meringue with all kinds of nuts but I can't get them as dry and crispy as the regular ones, it seems to me that the oil from nuts destroys the meringue. Is there any secret?
  11. May I ask a general question about meringue here? Mine are very crispy when I pull them out of the oven, they just melt in the mouth but they become chewy in a couple of days. Is it humidity or I underbake them?
  12. I made TEA FRUITCAKE given in this topic. it was GREAT! The only problem I had was the flour - I had to add a little more. But the taste is really good. I have to try some other one too!
  13. Oh yes, please, I would love the marmalade recipe too! THanks!
  14. Trishiad, thank you so much for your answer! Now I know what to buy! Thanks!
  15. Thanks, Trishiad! First of all I must say that English it not my native language so please exuse my stupid mistakes. As for tricks - I'm VERY new in that chocolate thing. I want to learn and one of the places where I can do it is here, on that great forum. But I can say that there's some differense in the prosess . After we turn the mold and dump out the extra we also swirl it , after that we put it aside to dry a little bit (several minutes) and then we scrape it with... (and here I have a problem. The word that I found in my dictionary for the thing we use for scraping is palette-knife. Does that make sence?) Here's a picture of that thing Only then we put it to special chocolate fridge for about an our or two. That's the main difference that I found. And also I have a question. You said you're learning from books. Can you recommend smth? I already have "fine Chocolates" and ordered "Chocolate obsession". I also found a lot of books in French but I don't know the language. Can you recommend smth in English? THanks a lot!
  16. Great demo! Though I do it every day at my job, it's always nice to see how other people do the same and learn some new trick. Thanks!
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