Teri Everitt
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Posts posted by Teri Everitt
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Where I am...
the "trough" means the staff meal
"RFN" means the same as ASAP (ex. "Do you need that RFN....or whenever I can get to it?" the R stands for right and the n for now -- use your imagination to fill in the middle)
we also have a code phrase among the girls for when a cute guy comes into the shop (someone will say "nice shoes" because you can't just shout out "hey, cute boy in the front")
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I made my chocolates over the weekend. I made a pear caramel ganache which is a recipe I got when I was at Le Cirque, I made the kona coffee ganache from chocolate obsessions and I tried a white chocolate lemoncello ganache (which was a recipe from norman love when he presented it on NBC.)
The coffee and caramel are really gooooood!
I had some problems with the white chocolate ganache. It was a little too soft when I tried to top off the molds which made a big mess. The lemon didn't come through either. I also added some honey (instead of the corn syrup as the recipe call for). The ganache had a light floral note to it but the lemon didn't realy come across. But my tasters seemed to like it. Next time I would add more lemoncello and then add more white chocolate to enable the ganache to set up.
Jeff
If you have any of the limoncello truffles left, try freezing them for a week or two and then trying them. I made some truffles last year with candied orange peel that I thought were really wimpy at first taste. I regretted not adding orange liqueur as well. Then I tasted one that had been stored for a couple of weeks and the flavour had deepened quite a lot and they were really nice.
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Welcome to The eGullet Society For Arts & Letters Teri Everitt! If you need any help posting photos please don't hestitate to ask me or my co-hosts for assistance.
I use stencils with cigarette paste making joconde cake, but hadn't thought about using the stencils with tuile batter on x-mas cookes. Thanks for the great suggestion........it's got some really incredible potential.
Thanks Wendy...I am much more of a lurker than a joiner, so this whole "participation" thing is new.
I am familiar with your excellent demos....I actually started using your jaconde recipe for sponge for mousse cakes at work. The recipe the bakery had when I started working there was heavy, eggy and overly moist. There is another recipe for jaconde that I use for Opera cake since it is firmer than the one you use, but the recipe you posted is much better for patterned sponge.
Unfortunately I don't get to stencil on jaconde cake....we use transfer sheets because of a lack of freezer storage (sigh).
Teri
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Years ago, at my first cooking job ever, I was put in charge of making the salad special which was a marinated mushroom and artichoke salad. I learned to cook when I was ten years old from notes my single mom left on the kitchen counter. My family are your basic Anglo-Saxon Celtic mongrels. There was no "exotic" foods in our house...we ate roast chicken, spaghetti etc. I was familiar with garlic powder but had never had to deal with fresh garlic before. Anyway the recipe called for 4 CLOVES of garlic and after I had peeled and grated in about 7 cloves I realized that the salad smelled really pungent and maybe the term clove might not mean the whole thing. Anyway, I looked around to ask the chef but he was doing ordering in the back. The salad was put into the line fridge and I forgot it completely until my next shift when someone asked me exactly how much garlic was in the salad. None had sold at lunch, but by the time dinner service rolled around it was "Industrial Strength Vampire Repellent". They ALL got sent back....I've learned to use fresh garlic with confidence (and moderation) since.
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First post ever! Forgive me if this comes out wonky.....I'm a chronic lurker type and eGullet is responsible for luring me out of my shell.
This isn't exactly a recipe, but at my work we stencil sable cookies with designs (the boss owns an ill-tempered dachshund named Benny so we stencil our cookies with a little doggie in chocolate tuile paste ......you can use the cigarette paste from Wendy's Jaconde demo) and pipe on the eye, ear and dog collar detail in white tuile paste with a paper cone. The cookies are large (about 4 inches diameter) and have to be chilled in the fridge prior to stencilling in order not to lose their shape. Stencilling is messy work (keep a cloth handy) but since there is nothing to do after decorating except to bake them they are a little less messy than icing and not cloyingly sweet if you don't enjoy iced cookies. We just use discarded lids from sour cream buckets or coffee cans for the stencils, they can be cut to the right size and are the right thickness for the job. I would post a picture if I was a little less technically challenged.
If anybody does do a stencilled Christmas themed cookie, I'd love to see the results!
Teri
Creating a Perfect Cheesecake
in Pastry & Baking
Posted
One of the places I worked had very tall cheesecakes on the menu. We just buttered the bottom and sides of the springform pan and put graham crumbs (just plain, not mixed with butter and sugar) to line the bottom and about halfway up the sides of the pan, with the excess dumped out...so there was almost no crust to speak of.
The batter contained some flour and the resulting cheesecake was very firm. The place has closed down (I worked there 7 years ago) so I could post the recipe for you if you like. It wasn't personally my favourite recipe since I prefer a moister cheesecake, but it most definitely was tall.