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Everything posted by gfron1
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Ooops -there's some confusion. I'm making meringue not buttercream - I'll save the celery buttercream for a carrot cake (now that's an idea!). Alana - that all makes sense - thanks. And actually Jeanne and Kate, your comments are actually very helpful because the "sweetness" of celery at normal concentration is lost in the boiling down process. I didn't experience much if any crystalization from natural sugars. My first version of this flavor combination was good but not intense enough for me. Before the celery was included in with lemon. This time I want to separate it out and let it stand on its own. That's why this question. I want an amazingly lucsiously smooth and creamy celery meringue swirl on the top of my lemon chiffon. The other question which I don't know how to describe is about meringue piping. I've seen pics (somewhere) of meringue piped on desserts that look like a huge star tip (like 3-4" diameter). I've assumed its not a star tip but some fancy technique. Anyone know what I'm talking about and how to do it?
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The tuile recipe was a modification of something I found in a pastry book for a "white tuile." I picked that one to capture the green color of the compound better. I'm hoping someone can tell me how to shape a tuile without bunching it - for example in a half dome. For the browning, I was considering baking it between two parchments, weighted with a second sheet and slow bake. Maybe next time.
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I was watching an old Food Network show about a woman who made her own cutters (she did human portraits) and it looked fairly easy. If you don't have any luck give it a try.
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I've been fingering a hotdog sized roll around my waist all night wondering about that. But its not me that you need to worry about - its my friends and neighbors. The lemon caramel tartlets are going to church tomorrow - trying to plump up those old ladies! Poor dears - they're skin and bones! I, amazingly, still float away in the wind, but I do turn 40 next April...and you know what they say happens then. [i just remembered, that once in undergrad, I was out running in New Orleans the night before a hurricane was coming near, and I was literally picked up by the wind and blown on my back. So my "float in the wind" comment isn't too far from the truth.]
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Even though you used cornstarch, your cheesecake still loves you. Glad it worked out. (and tell the truth - she didn't "slip" did she?)
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Silver City Culinary Extravaganza
gfron1 replied to a topic in Southwest & Western States: Cooking & Baking
The stage is set... The web is spun... The die are cast... What lies in store... in the land where Billy the Kid wore a dress; in the land where Main Street is an open sewer ditch; in the land of two of the most historic bars in the state; in the land where the most famous resident was a philanthropic prostitute? Stay tuned! -
Italian Meringue question. I want to make a celery simple syrup to be used to make a celery Italian meringue. I've juiced a bunch of fresh celery, and will boil it down to remove impurities. In the end, what ratio of liquid to sugar should I be going for...is it okay for me to treat it as if it were water. One recipe I found says 1 C. superfine sugar to 1/3 C. water. Sound right? Geez, now I wonder if I can candy a celery stalk for garnish!
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HERE'S the search results. There are a few interesting ones about 4 or 5 down - the main cupcake topic and the Tips and Techniques topic.
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Lemon Caramel Tartlets Her technique called for upended ramekins of the lemon custard. I opted for something a bit more fun. I also used her option of adding lemon juice to the caramel.
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I think of cheesecakes like the best friend that you abused all the way through high school, but they still hung out with you, gave you gifts and were there at your wedding. Your cheesecake is just sitting there saying, "Doesn't she know me better than that. I'll still love her even if she does give me too much water. I'll be okay. I'm a big boy and I'll take care of myself." In other words - I think you may see a slightly longer baking time and maybe some goofy coloration issues (although I doubt it), but its going to be just fine. Of course if I'm wrong - I'm telling your cheesecake its all your fault!
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Eegad - the only option I don't like is the cornstarch. I find cheesecakes so forgiving and flexible that (unless you're feeding eGulleters or the founder of Cheesecake Factory) you could pull off the substitution of the filling and a yolk. I think the gelatin will be forgotten about without any effect.
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Chufi - are those marcona almonds in the center? Its a beautiful cake - is there a recipe somewhere to be shared?
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Well, great intention but this is what I ended up with: Pistachio cake, pistachio tuile (made from compound), pistachio encrusted vanilla ice cream.
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If Lior didn't shock herself when she bit her screen, she'll be able to see this pistachio cake set on pistachio tuile, with pistachio encrusted vanilla ice cream.
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Ann probably wouldn't recognize these as her own, but here are her Pistachio Cakes. I made pistachio tuiles using pistachio compound, pistachio encrusted vanilla ice cream (I was going to fry it, but thought it a bit much), and my sunken pistachio cakes. I tried three times to not have these suckers collapse on me and finally figured I would just work with it since they were light and airy and really tasty. My first attempt was a standard alititude adjustment, the second as per the recipe, and the third I varied quantities of batter - all three sunk. So some flatlander should give this a try.
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HERE is the best explanation of gelatin - conversions from powder to sheet, and size differences, bloom, etc.
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Next weekend is becoming a convergence of eGullet members to my little town. Verjuice and Kerry Beal will be arriving to participate in a weekend of activities being offered in Silver City. Kerry will be conducting a day-long workshop and so I've built a weekend around it. On Friday there will be a private chef experience in one of the most flambouant houses in the area. On Saturday, I'm hosting one of my monthly cheese club parties (which are the biggest party in town). So I thought what the heck - let's share it with the world.
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Thanks, but it was so undercooked. My guess is that it needed a good 20 minutes more, and probably should have had less dough. The recipe called for a 10" fluted metal tart pan. We used a 9" terra cotta shortbread pan. One thing that we did right was sprinkle with demerera which was a great contrast to the cakey texture. However, that didn't stop me from having it for dessert and breakfast.
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I've never used the exact product you're talking about, but I would think that you should only boil your water and add it to the gelatin powder, not actually cook the powder on the stove. Saying that - I only use powder for marshmallows - I'm a sheet man!
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Thank you for that explanation. The topic that John pointed was great, but didn't explain the differences. I definitely made the cookie version not pancake. It was good for dessert, and good for breakfast
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Tonight Patrick A made the Galette Bretonne. It had raisins and candied grapefruit peel soaked in rum. It was slightly underbaked (sorry Alana), but still very good. I would have liked an even more pronounced grapefruit flavor so in the future I would mix candied with fresh zest.
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Here it is. Galette Bretonne ala Ann Amernick. Raisins and candied grapefruit peel. We baked it in a shortbread form - very nice.
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This topic's been asleep for a long time. Any new developments in non-stick? I still like my Swiss Diamond, but I'm interested in broadening my horizons.
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Thank you for the info - I'll be sure to post our results.
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As I read the recipe it should be dry and firm. I always, always, always have to bake my meringues longer than recipes call for. Make sure your oven is calibrated, make sure you don't pipe too thick, and then just be patient. I find its hard to over bake meringue...but its certainly not a food that I've spent too much time with. And as for reducing sugar - maybe in your cream, but not your meringue. Leave that recipe as it is.