Shel_B
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Posts posted by Shel_B
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did you make it same day to serve? I'm thinking that would be good for Mother's Day dinner for my Mom, but I might need to make it a day before and I know sometimes yogurt "weeps"...
I made it in the morning, early, for enjoying in the evening. Didn't notice any weeping. I suspect it would keep for a day, or even more, as the gelatin should firm up and hold the mixture. Come to think of it, about half the batch was eaten the next day, and there was no weeping, even though the panna cotta had been cut into.
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A caveat. Unless you have large burners on your stove, you will not get edge-to-edge even heat in this pan. There will be a hot spot in the center and it will be cooler toward the edges.
Do you slowly preheat the pot? Le Creuset, and numerous chefs and cooks that have commented on this, all suggest a slow pre-heating to get even temps across the pot. It sometimes takes five or more minutes to get the temperature even depending on pot and burner size. Another suggestion is to pre-heat the pot in the oven.
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I found dried wild blueberries (the tiny ones) at our TJ's yesterday.
The frozen Wild Boreal Blueberries are terrific. A few years ago I drove to Alaska and had blueberries from the Boreal forest. These are the next best thing - far superior to big, fat, commercial blueberries that are pretty much flavorless by comparison. If you like blueberries, they are certainly worth a try (Eating some now for breakfast).
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I like cheese - those little Laughing Cow Babybel varieties, or cheese sticks. Fruit - apples, pears, cherries are probably my favorites, but other fruit is good as well. Nuts, with cahews (especially peppered cahews), peanuts, pistachios being my favorites.
Usually I grab something when I'm out, so preparing a snack in advance and carrying it with me doesn't work well.
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I agree. Pick an apple that you would use for cooking such as pie, if you are going to grill it, or an apple for sauce if you are going to sauce it after smoking.
I will be doing both - grilling/smoking and then making apple sauce.
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Unless you are cold smoking you will want to take into account the type of apple and the time of year. The wrong apple will get (more) mealy when heated. Some apples are much better out of season because of the benefits of coldstorage, and various apples coldstor better than others.
You will also want to puncture/cut/peel the apple, as the peel is only semi-permeable.
Good points. Reading some web reports it became clear that the skin needed to be removed or, as you suggested, punctured. I thought that cutting the apples into rings might be a good idea, exposing the meat while the skin holds the apple ring together.
I thought that an apple like, but not neccessarily, the Honey Crisp would be a good choice because it's firm and might hold up better to being heated and cooked. We get many, many varieties of apples here come the fall, so there will be plenty of choices. Perhaps an apple that bakes up well - i.e., not turning mushy - would be a good choice.
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Bonefish Grill-I've had their grilled fish, not their fish+chips. Just a comment that they, for a chain, prepare fish pretty well so I made a conjecture that their fish+chips might be acceptable.
Gotcha! Thanks for clarifying that.
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If you're a lemon lover , you might want to try this easy
recipe - it's really good. I followed the recipe exactly, except for
the elimination of the extra 2 tablespoons of sugar.
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That does sound incredible. Please take pictures and write down proportions. What kind of apples are you thinking?
The apple choice will depend on what's available. It's not apple season yet, although I may try a test batch with whatever is in the store now. Usually I get apples from local growers at the farmers' market, and a neighbor has a couple of Gravenstein trees that we harvest come September.
Also, I don't know how the apples will hold up to time in the smoker or on the grill, so maybe a certain type is a better choice, something with a firmness and texture of a Honey Crisp.
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Thanks for the encouragement. Yes, a light smoke would seem the way to go. The next time I cook with fire, I'll add a few apples and see what happens. Perhaps using fruit wood would be a good way to go ...
BTW, a web search shows that a number of people have been making smoked and grilled apples and are pleased with the results.
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Bonefish Grill does fish pretty well for a chain...they show fish+chips on the menu online (haven't tried them).
If you've not tried them, how do you know they're done pretty well?
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While cruising thru the recipes here, I saw a recipe that called for smoked apples. Well, that got me to thinking about smoked apple sauce. I like to make apple sauce, and have made it a couple of ways, but never with smoked apples. It seems like a bad idea, but I couldn't help but wonder ... has anyone tried making smoked apple sauce? Any thoughts on how it may turn out? If, as I suspect, the smoke flavor wouldn't work well, how might the apple sauce be made so that the smoke flavor might work satisfactorily?
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Never having used a pressure cooker, much prefering to cook in more traditional ways, I don't understrand the enthusiasm that some people have for it. Apart from shortening cooking time, what benefits does a pressure cooker offer? There must be some down sides as well as benefits. What are the down sides to using a pressure cooker?
My thoughts are that some subtlety of flavor and texture might be lost. Comments?
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I rarely shop at Whole Foods because it's so expensive, but this past week I did and forgot to bring my cloth bags in, so I ended up taking their paper bags for my groceries. Then on the way out I noticed a sign that said customers could not use any bags of any kind that weren't the Whole Foods bags -- either cloth or paper. Something to do with shoplifting. That really put me off. It's a good thing I didn't see any such sign at the cash register because I might have argued about it.
Here in Berkeley the customrs are encouraged to bring their own bags, whether paper, plastic, or cloth, regardless of what name may be printed on them. Many stores offer discounts of up to ten cents per bag for every bag that you supply. People use randomly branded bags at all the stores with no hassle.
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The problem is he put the items in the jar in the bulk food department then they weigh the product at the checkout. Any of the scales I've seen do not have a way for the cashier to manually enter the tare weight and they cannot memorize the tare weights if you weighed the container on the way in. This may only work in the deli section where they could preweight the container and tare it out.
Mamy of the local stores will weigh your container on the way in and note the weight on the container.
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Home made apple sauce (using high quality organic apples from the trees in the neighbor's yard) is substantially cheaper than any store bought apple sauce. And while I've not actually run the costs, it seems that apple sauce made from in season organic apples purchased at the farmers' market is less expensive than the organic apple sauce purchased at Whole Foods and similar, local stores.
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I watched a few episodes and found the show to be boring and predictable in content. Yeah, it was somewhat interesting trying to guess the winner, but after watching a couple of episodes the entire process became repetitive and I lost interest in the process. The show is over-amped and not very entertaining past a few episodes. A Big Yawn!
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I LOVE the piquillo peppers. I stuff them with homemade cream cheese into which I have mashed some onion confit, then roll them up in a section of flour tortilla and top with a dollop of guacamole or sometimes just a piece of avocado. Wonderful combination of flavors and textures.
You might like this idea for Stuffed Piquillo Peppers
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Penzeys sells glass jars in various sizes with screw caps and labels. The jars come in two styles, one with a "shaker" cap and the other wide-mouth so you can dip a small scoop into them. Capacities are 4oz, 8oz, 16oz, and 32oz.
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Is there a half way decent chain restaurant that serves fish & chips? I'm not looking for, nor do I expect to find, excellent quality, (although that would be nice), rather, some place that offers reasonably acceptable fare for the times the mood strikes when I'm traveling and other options are unappealing.
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Assuming by the name that it's Israeli, it makes sense that it's 1/3 of the price.
Yes, it's Israeli. I think it's the same brand that the local TJ's have been carrying for the past few years.
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Quick question: How long can black and white peppercorns be stored before losing potency and flavor? Thanks!
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I am the owner of Pepper-Passion [...] if your tastes run to bold and hot, go straight to our Talamanca Del Caribe organic black pepper from Ecuador. It can be a life changing experience for the true pepper lover.
Bruce
www.pepper-passion.com
I bought some of the Talamanca recently and absolutely LOVE it. I took some into a place where I often eat lunch and shared it with some people, and they all thought it was great as well. Highly recommended!
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I bought a couple of boxes of Holyland Matzo (http://estouest.blog.lemonde.fr/files/2007/03/holylandmatzos.1174436055.jpg) that Trader Joe's was carrying. The price was about 1/3 the price of Streits or Manischwitz, and the matzo was nice and crispy. It held up very well to making matzo brie, which was the intended purpose of the purchase. It was also pretty strong, holding up well to spreading with butter or cream cheese - it didn't break as easily as some other matzohs I've tried. I really like the crisp, firm texture.
Panna Cotta: Recipes & Techniques
in Pastry & Baking
Posted · Edited by Shel_B (log)
Of course, it's easy enough to make that you can run a test batch and see how it does with your ingredients, which may be different than the ones I used. I don't know enough about making desserts and such to unequivically say your ingredients and technique will give the same results as mine, but then again, I don't know enough to say they won't.