ElsieD
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Everything posted by ElsieD
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Rotuts, I mean to reply to your suggestion and forgot. I did check them and they all work. I am starting to find that the fan when the oven is on convection is fairly loud. Anyone else have that problem?
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I saw that recipe and wondered what they were like. Aside from their "staying power" were they tasty? They look like a soft cookie, are they?
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Yes, that would be Yorkshire pudding. Love those things. I swear I could eat them for breakfast slathered with butter and jam.
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I picked up a 3 pound chuck roast a couple of days ago and cooked it sous vide for 48 hours at 132 degrees. It was cut from triple AAA or higher which is just about as good as it gets when buying beef in the supermarket. So, that was dinner tonight along with some overcooked carrots, potatoes roasted in duck fat and beets in a balsamic/olive oil dressing. The beef was incredible - very, very tender and tasting of beefy goodness. From the picture it looks like it was cooked to medium, but it was medium rare. This tablet doesn't like taking pictures of red beef.
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Panko'd pan fried pork loin chops with katsu sauce, (tonkatsu without the deep frying) brown rice medley from Trader Joe's, roasted sweet potatoes and roasted asparagus.
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Apologies to Anna N and rotuts - i'm having trouble posting and can't seem to get rid of the above. I did Asian beef short ribs in the IP last night. They cooked for 50 minutes on high with a 10 minute natural release. Next time I will add 10 minutes to the cooking time. That said, they were still very tasty.
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Asian beef short ribs with white rice and roasted vegetables.
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For those of us for whom 2 cheesecakes at once would be one too many, have you ever halved the recipe? Also, can I use gelatin powder instead of sheets? If yes, would I just use the equivalent weight? I have never used gelatin sheets. Thank you. This looks delicious.
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Nice score!
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Thank you so much! I just read through the recipe and all the comments. Wouldn't you know it, he said the Lee Kum Kee Chu Hou paste was too salty and that is the one I bought. It was also the only one there. Most of the ingredients I have, much to my surprise and a visit to Chinatown should provide me with the rest. Do you let hours sit for 6 hours?
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That picture made me go out and buy some chu hou paste, something I had never heard of. So I picked some up today and am sitting here looking up recipes on the Internet that use it. The Asian store where I bought it also had brisket for sale and I almost bought some but then I decided i'd better find a recipe first. That plate of food looks sooo good.
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Thanks again, everyone. I am going to try some of the suggestions and see how it works out for me. The aim is to reduce calories, neither of us is diabetic nor pre-diabetic so that is not an issue. If reducing the amount of sugar what effect does it have on baked goods? For example, does it make a normally chewy cookie less chewy? Does less sugar have an effect on browning? I don't mind reducing the level of sweetness as I find some stuff much to sweet anyway but I am curious about the end result.
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Your Daily Sweets: What Are You Making and Baking? (2015 – 2016)
ElsieD replied to a topic in Pastry & Baking
Cakewalk, I just bought 4 random apples, although I do know there was a golden delicious and a granny smith in the mix. There was a lot of apple but the apples seemed to me to be a normal size. I am going to make it again and give it an extra 10 or so minutes and see what happens. Too bad she doesn't give a weight for the amount of apple needed. I do appreciate your responding to my query. Thank you. -
Your Daily Sweets: What Are You Making and Baking? (2015 – 2016)
ElsieD replied to a topic in Pastry & Baking
Has any one made the recipe for Marie-Helene's Apple Cake from Around my French table by Doris Greenspan? It calls for a baking time of 50 to 60 minutes in an 8" springform pan. I baked mine for 65 minutes, and the batter is not quite cooked through, even though it seemed to be when I did the knife test. The cake is delicious even if underbaked, but I wondered if any one else had trouble with it baking in the alloted time. -
Interesting article. There is this quote "Many are sidelining famous chef's. ....". I wonder if Mark Bittman is one of them?
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I'm guessing you're right.
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It does sound a bit strange, doesn't it? I just checked the box to make sure I had typed it correctly and yes, the pasta will "restrain condiments".
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I just had a look at the pasta I am currently using. The brand is Pasta Vera. It is produced with durum wheat seminola only grown in Puglia. On the box it says "Pasta Vera is real traditional pasta produced with only local grain and due to it's density and it's valuable bronze wire cutting, restrains condiments better than any other." I buy it at an Italian place. The people who own the place are from Puglia. It is tasty stuff. I also have some of the R D'A, it too is imported from Italy. I'm lucky here as I lot of Italians immigrated to this neck of the woods after WW II and set up shop here giving us access to some quality products.
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First time in my life I have ever heard of a pickle press.
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Yes, that cinnamon roll bread is some good. Rotuts, if you are into mango, you need some of what is pictured below. We brought 6 jars back with us. It's delicious, and has a bit of heat.
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This ate better than it looks. I found a Molly Stevens recipe on-line for braised monkfish. The dish on the side is orzo with spinach and cherry tomatoes.
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And here is the TJ's croissant I had this morning. I left it out overnight as per the instructions on the package and as you can see, it over-proofed. By a lot. I sure did like the taste of it though. I am going to try another one tonight although I will let it sit in the fridge overnight rather than on the counter.
