gfron1

I think you should use a thermometer. If you had the experience to just feel the heat, I might suggest otherwise, but if your oil is too cool, you'll have greasy beignets, and if you are too hot, you'll burn the outside with a doughy inside. Splurge the $10 and ensure success on your first fry.

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This is a "You know you're an egulleter when..." moment! Good for you (and the lucky cake recipient).

That's what I'm talking about! Show me the guts! Looks great, now slather it with butter and turn it into food porn.

That's unfortunate. Is it unreasonable to take my sweet rice and make it into flour in the processor? Also, many recipes just say "flour" not "rice flour." Does that mean I can us AP or are they assuming I'm not stupid enough to use AP?

Each year I'm a day late and a dollar short, but I have my molds finally and will be making some this week. So let me ask a very rudimentary question. Is "cooked glutinous rice flour" just rice flour or is it something else. I have Swad brand (Indian) rice flour that I used in some Filipino desserts, but I'm not sure if its the same thing. Thanks.

Thanks Ryan. That's a sparse list...is that really all there is? Do cookbook writers feel there's not enough distinction in this genre to make it worth a book of its own?

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Let's see...Leyden, apricot stilton, lemon stilton, blueberry stilton, all of the truffle cheeses...no complaints from me. Yummm. I don't see much difference between this and ingredients that cheeses are often aged in - hay, barolo must, rosemary, etc. I can go psycho foodie with the next guy, but that doesn't mean that purism is the only or best way to go. Rosemary manchego is a mistake in my opinion. Leyden is not. Brescianella Alla Aquavitae is a delight. So, I say to the cheesemakers - have fun and we'll decide which we like.

Host's note - this topic has been added to the P&B Index under the Special Diets section. Thanks.

When I make it next I'll use either a nut mix or pistachios, and honey - not simply syrup.

You know...it wouldn't be above an eGullet member to make their soy milk from scratch There's a great recipe in RecipeGullet - that way you can control what goes into it. Just be careful to follow the timeline on the recipe or you'll end up with THIS.

I thought guinea were more work than the payout, and quail are even smaller...so of course that means you should do your own experiment and let us know

Let me clarify...are eggs included in the restrictions or just the milk/cream part of the quiche?

Beyond Mexican cookbooks, what are your favorite Latin American / South American cookbooks? Are there good ones for Brazilian, Peruvian, Argentinian, etc.? Thanks.

I've done the same thing with marshmallows where I split the side of tubing and then taped it. I've re-used it many times. I'm not sure that is how they did it however. They could have simply used a tall can with the top and bottom removed and lined it with saran wrap. Or, it almost looks like a toliet paper roll - same thing, lined with saran.

I was going to finish the night with everyone tasting a plain fried egg, but we were pretty egged out at that point. And ultimately my only goal was their use is pastries and baking, so I'll leave that to someone else to do

I see you're from Australia. My spouse was kidding me and said I needed to get some Ostrich or Emu eggs if I really was going to do this experiment properly. I'll leave it to you with that huge egg!

My new kitchen rule...if the spouse is going to eat it - chicken. If not - duck.

The Results It seemed to me that the logical serving sequence would be the genoise, flan, egg custard and finally the chocolate. However, a hot oven on a warm night led to a reversal of orders. We started with Pierre Herme’s Chocolate Surprise. This gooey, intensely chocolate cake is served on a banana avocado sauce. I asked the tasters to try the cake without the sauce first, then go back and try the sauce. I omitted the habañero so as to not damage their palate for the rest of the evening. The chocolate was a Scharffen Berger 70%. (no, this is not a hamburger) Unanimously they found the duck egg sweeter. Also, they agreed that the guinea egg was unfavorable and had the strongest bitterness to it. The duck egg was found to be a bit more “gritty” or “grainy” than the other two, and the chicken egg was experienced as mild, yet firm. The chicken also was the preferred texture. \ (See the colors? Remember - the same amount of yolk is in each) Next was the Mexico the Beautiful Flan. Here I made a mistake. At work, co-workers still talk about a flan de bocadillo that I made two years ago. So, this time I thought I would make a mango flan using Amoretti mango compound. That addition seems to have adversely affected the texture as this consistently outstanding dessert, and was not liked by anyone. After the “Thanks Rob for making us eat this crap” looks, they forged ahead. The duck egg was found to have the best texture and sweetness. The chicken egg was experienced as rubbery, not silky/creamy as it should be. All three disliked the guinea and used words like “nutty,” “gritty,” “Muffin-esque but gross.” The tasters were given a break and we watched Eragon (that movie put a bad taste in my mouth!) During an intermission I brought out the Portuguese Egg Custard. Here again the duck egg was preferred by the tasters. They found it rich, smooth, creamy, and to have the best flavor. The guinea egg was “slightly bland,” and “mellow.” One taster clearly identified the chicken egg to have a nutmeg flavor, which isn’t in the recipe. BTW, I highly trust this taster’s ability to identify and articulate flavors and have used him many times in writing tasting notes for my cheeses, coffees and teas. Finally we had the Pecan Genoise. Here two tasters preferred the texture of the chicken egg, while one preferred the guinea because it was “lighter.” None liked the duck egg version. They all found the chicken egg dry (not in a bad way), but I’ve trained my friends and peers to appreciate a good genoise over a greasy Duncan Hines cake. Summary So where does this leave me. First, I wonder if I really have this much free time. Second, I wonder why my friends aren’t plumper than they are. And lastly, there are clearly distinctions in the outcomes from various eggs. Remember, these foul all shared the same free-range area, ate the same food (we have no way of knowing what bugs they eat), and the eggs were of the same freshness. So if we assume that the recipes were prepared as meticulously as I believe they were then we can see a distinction between the eggs, and can appropriately use them in baking and sweets. My hope was that duck would be preferred because, in my case, they are the best value. These are clearly best in custard like desserts. Both the flan and egg custard was preferred when it had the duck eggs. An interesting note, however, is that I continually heard “sweeter” in reference to the duck desserts. I tested their phrasing and asked if “rich” were a more appropriate term and all three firmly rebuked the comparison. I did this for a number of taster’s words, and again, didn’t know which was duck, versus the other eggs. So, the common belief of duck eggs creating richness did not hold up in this experiment. This is also important in that my spouse prefers desserts that are not so sweet, so I should shy away from duck in home use. Chicken eggs were an acceptable option, but rarely receiving positive comments – most were neutral. “Creamy” and “mellow” were common phrases from the tasters. Again, this has its usefulness when you are highlighting a frosting or curd versus the baked product itself. The wild card – Guinea will not be used again in my kitchen. The shells were difficult to work with for little payout. The tasters were consistent in their dislike for the guinea desserts. “Gritty, “chalky,” “stuck in my throat,” “bitter after taste,” these are not terms that I want to hear about my desserts. In general, there was no performance difference between the eggs in terms of volume and lift. The same amount of eggs went in, and an equal amount came out...for example all of the genoises had the exact same level of lift. However, with the larger yolk to egg ratio of duck eggs, and subtleness in taste and texture differences, I would lean toward duck egg to be more efficient. Likewise, I'll lean toward chicken for recipes that call for whites. So there you go. Another afternoon given over to “Show Me” curiosity. Who knows what is next…maybe comparing the difference between rattlesnake and iguana eggs. Or maybe the impact of loud music on cake baking. We’ll just have to wait and see. Enjoy! What experiences have others had in baking with non-chicken eggs?