onetoughcookie
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Posts posted by onetoughcookie
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I'm wondering what would happen if you made a soft marshmallow by soaking gelatin in the milk then adding the sweetened condensed milk cooked to 240 f then fold in whipped cream to make it mousse-like and flavor it with rum* (if you use it). That's off the top of my head, never tried it or even thought of it until I read your question. Maybe I'll try it tonight and report back later.
*or maybe use a rum syrup on the cake layers instead
I started to think along those lines, too! My biggest obstacle is that I'm unfamiliar with
the actual flavor of tres leches. I know it's very sweet, but beyond that, I'm in the dark.
That's why this is a little more challenging....trying to obtain the flavor profile.
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I inadvertently omitted the part about the cake: pistachio.
Wife loves pistachio cake, husband loves tres leches.
I'm just tryin' to please....and make a living.
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A client of mine has asked for a cake with a tres leches filling. I understand
the tres leches cake, but does anyone have any suggestions for turning the special
syrup into a filling for a cake? I'm thinking about just making the syrup
and incorporating it into a buttercream. Or maybe make it into a mousse by giving it more
volume and adding a leaf of gelatin to stabilize it?
Any and all thoughts are appreciated!
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"your ingredients will loose some flavor and some nutrients especially the milk."
K8,who's eating cake for nutrients? Except me, of course
Sorry...couldn't help myself.
Europeans leave butter and eggs out all the time. I make Italian buttercream using
pasteurized egg whites. I won't tell you how long I've kept it out.
So far, so good.
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Ditto the royal icing in the squeeze bottle idea. I use them every day for my flooding icing.
I use pasteurized egg whites in my royal icing, not meringue powder.
Have fun!
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I've been using Jaz's malted milk filling for my cakes....it is so scrumptious, I cant bear it.
I love the texture....it sort of reminds me a little of a Three Musketeers bar, but maltier.
That said, I would also recommend trying Horlicks malted milk powder instead of
Ovaltine or Carnation. Horlicks is much fuller in flavor and might help beef up
the malt flavor for the ganache you want to use in the truffle
I also use this filling with a thin layer of caramel sauce (usually with chocolate cake) and chocolate ganache.
Talk about KILLER! It's a candy bar in a cake.....I sprinkle a little Maldon's on top of the
caramel, too!
Horlicks is available in Asian markets, as well as British import markets.
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Caramel flan.
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No one has mentioned my personal favorites:
gazpacho soup
Chicken coq au vin
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No. If you click on the link, it's a Panasonic DMC-FZ18 Lumix.
Whoops.....my eyes missed the link...Thank you so much!
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Are you referring to the Olympus? Which model?
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I think RLB's Cake Bible has a "practice buttercream" recipe. I haven't used it, but she says it's stable enough to keep using and then putting back into the bag for reuse.
RLB's practice buttercream is indestructible! I think I had it in the 'fridge for months and I practiced
with it. Keep at it, build up your confidence, and you won't want to use anything but
a pastry bag! It will become second nature to you.
It did for me!
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That sounds like something to consider. I don't think my photos with this camera I have now are much better than with the little thing I had before (custody of which went to my ex husband). Thanks.
Are you using the camera primarily at home for food pictures?
One of the reasons I chose my camera (Canon A620, purchased about 2 years ago) was because it used AA batteries. I travel a few times a year, usually for 2 weeks or more each time, and I find AA batteries to be the most convenient. I don't have to worry about getting a convertor for recharging the camera, and should both my sets of batteries run out of juice, I can pick up some alkaline ones very easily. But if you're using it mostly at home, that's not really an issue.
I also liked my camera because it could be used on auto setting, or I could set the aperture and speed myself. That would be a nice feature for you, since it's more like an SLR. It's nice to have options.
It also has a great macro feature. I really like the close ups I can take with it--they're very clear (when I remember to use macro).
However, this particular series of Canons isn't really "pocket-sized" unless you have big pockets. Some of the newer models are a bit smaller and lighter (only using 2 AA batteries, rather than the 4 mine uses), but quite honestly, I've been thinking of getting a smaller, lighter camera with similar features. Pretty much any camera that uses AA batteries will be a bit larger and heavier, though, so I might be stuck for options (for me, AA batteries is a must).
A great website for reviews is Digital Photography Review. They offer much more information than I need, so I usually just look at the specs and the "Conclusion" page of each camera for the recommendation (strongly recommended, recommended, not recommended, etc.).
Thanks for the new site to peruse. I have always used "Steve's Digi-cams", and am excited
to see a new website. I should post something in "Pastry and Baking". Patrick, a frequent contributor, is not only an excellent baker, but a really excellent photographer! I wonder what
camera he uses?
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I think I have one of these cameras - the FE-230?...it has a "cuisine" setting. I don't find it much different from using the regular macro setting, but I'm completely clueless about photography anyway. The problem with my food photography is that I usually take pictures at night, which requires a flash. When combined with a macro setting, it often casts a shadow over the bottom of the photo.
Like jsmith says, I have a hard time getting shots in focus. If you want to see the photos taken with this camera, check out my pictures in the "Dinner...what did we cook?" thread.
WOW.....very sharp detail! While I'm a 'point and click' kinda gal, I do have the blue
lights and the grey background paper that I rig up when I want to photo my cakes.
I'd like to be able to take really good photos of my work for my website.
Please feel free to look at the site and tell me what you think can improve my photo-ability...
other than hiring a professional photographer!
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"FOOD PHOTOS FOR AMATEURS
Ever swooned so much over a perfectly plated meal that you've just had to snap a shot before taking the first bite? You're not alone. We were thrilled to learn that Olympus <http://www.olympusamerica.com/> has a "cuisine function" on seven of this year's point-and-shoot digital cameras. The function is basically a macro setting that works especially well for food photography. "
This was a blurb that came to me from Gourmet Magazine's weekly email.
For an amateur such as myself, it's very enticing. I don't know if it's a just a marketing ploy, or
if it really works!
Can't speak to macros and plug-ins....but can to chocolate and vanilla
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I took the plunge when I was 49 and went to culinary school here in NYC. I left a 20 + year
career in the fashion industry to follow my dream. Now, I have my own little business!
Granted, I'm not making French pastries, but I'm baking and making clients (and myself)
very happy!
Who was it who said "Youth is wasted on the young"? It's a most applicable addage, because
not all of us have the confidence to explore our passions at an earlier age.
I say, hats off to all who have the moxie to go out there and give it a go!
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I just heard about a new Olympus camera that apparently is very good for
photographing food! I went to the Olympus website (www.olympusamerica.com) but
couldn't find the specifics on this.
Has anyone heard any more detail about this new kind of camera? For those of us who
take pix of our own products for websites, clients, etc., it might be really interesting!
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Uhhh, the whole town is a tourist trap - developed that way since the 1920's. But, you can get a traditional Christmas dinner at The Old House in the El Dorado Hotel.
Okay, okay....you got me on the tourist thing. BUT, when I take trips, I always plan
everything around food....good food.
Got anything else up your sleeve, BigboyDan?
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I refuse to say how long it took me to find this site, but I KNEW I saw this somewhere in the past 2 months....apparantly on Iron Chef.
Its not looking good though
http://kitchen.apartmenttherapy.com/food/g...ar-syrup-034301
Why not just use little lady apples? Easier, far less waist (what was that person going to do with
those gored-out apples?)
The cookie crumb idea is good.....chopped, toasted nuts might work, too!
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Anyone have any great suggestions for 5 nites in Santa Fe, including Christmas dinner?
I already know that I need to get reservations at Trattoria Nostrani and Aqua Santa...
but what about great local joints for breakfast, lunch or an informal, non-touristy
dinner?
Don't you just love it when a tourist asks where the non-touristy places are?
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Slices might be difficult to deal with, for the simple reason that the caramel won't stick to
a damp surface.
Why not try lady apples, if you'd like to make eating the end product a little easier?
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thanks for consoling me you guys are a tremendous help
first I am going to emmaculatize my house then make a perfect somethinng with all these ideas
it will be fine I am sure
I need a valium however
I believe it is going to be 15 people now
The fact that you had your friends over is probably the most consoling thing you could offer right now. I lost my father this summer, and have been so touched by my friends and
extended family members who took the time to come over, invite me to their homes, share a
glass (okay, MANY glasses) of wine and tissues. You're a very very good friend.
What did I want to eat during the worst time(s)? Really basic comforting things that took me
back to my childhood, and foods that my father and I both loved. It made me feel a little more connected to him.
I'm certain they were very comforted by your generosity.
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I go to Kerekes (bakedeco) in Brooklyn as well. My significant other is a New Yorker, so I have the benefit of a "private chauffeur" who grew up in Queens to get me there. I'm not sure how easy it would be to get there if it were not for that lucky fact, though. I'm like a kid in a candy store in that place. It would be awfully hard to limit myself if I had to carry everything back on a plane, though! They have a great selection of chocolate molds, dirt cheap half and quarter sheet pans, and I buy parchment paper from them by the case.
I used to visit Broadway Panhandler, just for fun (they are pricey) until they moved from their Broome Street location. I don't know where they are now...
Broadway Panhandler is now on 8th Street, between Broadway and Mercer (I think it's Mercer)..
kind of in the NYU, Astor Place vicinity.
I like them, too!
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Mary,
There are two places that head the list.
JB Prince is at 36 East 31st Street. You take an elevator to their showroom. You will find a beautiful showroom that caters to professional chefs and cooks. The people are extremely helpful. You will love this store.
New York Cake is located at 56 West 22nd St. They carry a huge inventory that is strewn around their store. You will find the people unfriendly and uncaring. Nevertheless, they do carry a wide selection at good prices.
There are other destinations, but these are the best baking supply sources,
Have fun in NYC,
Tim
Saying that the people ar NY Cake are unfriendly is much too kind! They're the only place in NYC with all the equipment AND edibles (chocolate, sugar flowers, etc.) under one roof. And, they know they're the only game in town, which makes it even more unbearable. But, we all find ourselves there at one time or another
That said, I also recommend Pfeil & Holing. They're located in Queens, and offer everything for the home baker as well as for seasoned pros. See them online at http://cakedeco.com/.
I get tons of stuff from them...and they ship!
Tres Leches filling
in Pastry & Baking
Posted
I agree with the sweetness concerned. This will be a tiered cake decorated with cookies (my
signature style...check the site if you'd like to see what I'm talking about: www.onetoughcookienyc.com). So I need a filling that's stable, too.
Chef Peon, I started thinking along your lines, too...making a creme legere, perhaps with
evaporated milk, and adding rum for flavor. Maybe even a sprinkle of toasted coconut,
as I've seen that in tres leches recipes, too.
The ideas are really starting to flow now!