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judec

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Everything posted by judec

  1. I would dry diced apples in a low oven, maybe around 250, until it's leathery. I thought that recipe was plenty sweet and rich on its own, so I wouldn't add additional butter or sugar (but that's just my taste). I'm not so sure how to add the bananas, though. In any case, the fruits should be as dry as possible so a cavern doesn't form in the spirals when baking.
  2. Isn't the genoise moistened with some sort of flavored syrup in Bavarians?
  3. I agree with Chris. I'm from Chicago, but I refer to Diana Kennedy's "Essentials" cookbook more often. Kennedy's recipes seem to have a more traditional feel to it, mainly because specific regions of origin are included (michoacan, yucatan, etc.). A lot of her material also seem to be old family recipes.
  4. Looks great. What did you use for scoring? The cuts looks so clean.[Moderator note: This topic continues in Sourdough Bread Troubleshooting (Part 2)]
  5. Oh okay.. Your timing sounds similar to mine... Lots of steam would probably keep it from bursting. Overnight loaves tend to form a skin so I do about 2 cups of boiling water on a preheated cast iron skillet filled with rocks. A # slashing pattern would be great for expansion, too.
  6. Hey gfron, It either needs a longer proofing time or more steam in the oven (or both). 2 hours in the fridge may not be enough time for the final proof, especially if it's sourdough. Sometimes I retard shaped loaves overnight in the fridge and then leave it at room temp for 2 hours before baking to bring the dough temperature up.
  7. Has anyone picked up this book? Any first impressions would be appreciated. Can't find a table of contents or index anywhere.
  8. Is anyone having difficulty logging in to mosaic?
  9. judec

    Curry Theory

    It's really difficult to come up with your own blend -- you really have to get a sense for appropriate ingredient proportions by extensively testing well-researched recipes, preferably from a single author. I'm exploring Indian blends, and I've been sticking to Julie Sahni's books. It's really easy to get overwhelmed when you're learning curries from several authors and cuisines because the proportions will vary wildly. I really recommend sticking with one recipe source for a while and gain that instinct for balancing spices. What I've found out so far: Don't skimp on the oil -- This is where most of the flavor and aroma ends up when heat is applied. If there's not enough of it then you end up with sawdust. Buy turmeric in bulk
  10. judec

    Ask Aida

    The tech guy is a bit annoying. Way too phony for me. Aida has a nice on-screen presence, though. Seems really at ease in front of a camera and very watchable.
  11. In order of preference: Bread Baker's Apprentice by Peter Reinhart Bread by Hamelman Advanced Bread and Pastry from SFBI
  12. Re mixing times I agree that rotation speed is definitely a factor in mixing time, but in that section of the book the rotation speed was explicitly defined as a constant (speed 1), making the number of revolutions and the mixer model the only other major factors to consider. Re salt & oxidation: I've read about this from a number of sources, most notably from King Arthur Flour and (I think) from Hamelman's book. Salt does delay oxidation -- perhaps it has something to do with its hygroscopic properties? Re ice cream: Pasteurizing the dairy in ice cream enhances the flavor greatly -- the difference between scalded and unscalded ice creams is night and day. I really don't think it's a food safety issue when they tell you to cook the milk since it's safe for them to assume that the milk you're using has already been pasteurized. Also, several (more accessible) options for stabilizers and monostearate are mentioned in the book. The bottom line for me is that these recipes are well-tested and are actually used in SFBI's bakery and cafe (http://www.thoroughbreadandpastry.com/). I'd pay the same amount just for spreadsheets for the fomulas/recipes alone.
  13. If you can maintain a temperature a few degrees just under 90, the texture will be much better. It will, of course, take longer to ferment but it's worth it.
  14. We used a chocolate cake and some sweet filling for the center. The center is definitely not the same as the skin. Let's see... We folded in whipped egg whites into some chocolate slurry, so the center is a chiffon? I'm going to say I'm 99% sure that that's what it is. The tiger skin has the texture of chamois - that spongy absorbent stuff used to wipe off cars in infomercials. It's only slightly sweet, not cloyingly so, and it fights back a bit when you bite into it. I though it was delicious, but only in small doses. Egg yolks scare me.
  15. Success! I remember making this a while back with a Chinese friend, so I remember the little tidbit about using powdered sugar. This was hand whisked until my forearm stopped working but we used an electric mixer before. Also, when pouring the batter, let it spread on its own. Don't tilt the pan or some areas may stay flat. I remember the ratio of sugar to corn flour as 2:1 by weight. It was either lessen the sugar to 50g or increase the cornflour to 33g. I went with decreasing the powdered sugar and it seemed to work, so here are the exact amounts I used based on the posted recipe: 6 large egg yolks 50g powdered sugar 25g corn flour I baked at 425 F on the topmost rack in a closed oven. It took about 6 minutes for me but your results may vary. underneath very pliable!
  16. Wow, thanks so much for that! I'm going to try it. I'm so curious to see how a simple blend of yolks, sugar, and cornflour (starch) will make that pattern in the oven. ← Hey guys. I'm not sure about the science behind it but the tiger skin should be made with confectioner's sugar. Raaga, it might make a difference in your second attempt.
  17. I use large stockpots or dutch ovens to make 2+ gallon batches at home and I've been getting consistently great results. Fermentation happens in a warm oven with the lightbulb on - it's hot enough to keep the oven at about 100 F (on my oven, at least). It might be worth experimenting with.
  18. Been working my way through the book and it's been great -- the scheduling is a lot easier to work with even on a weekday because the second half (after the biga and soaker have matured) is really quick compared to more traditional methods. I'm working on a batch of hapanleipa - anise scented flat rye bread. anadama bread: pumpernickel bagels:
  19. Made red cooked pork shoulder for a little get together last weekend (around 15 pounds) It was really difficult to oil blanch (sear?) the whole thing before simmering it: It barely fit in my 14-inch wok. I was so nervous that I might drop it in the hot oil and end up in the emergency room for 3rd degree burns. Had it barely simmering in the anise-cinnamon-soy liquid for 7-8 hours and used red rice for coloring. Delicious stuff.
  20. Buro is good stuff. I remember it having ginger and rice and supposedly left out for a few days. I think the rice helps trigger the fermentation process. Anyone ever tried making this at home?
  21. sounds like a variation on spinach with sesame dressing (horenso no goma-ae) gyuniku no sashimi? Literally, beef sashimi. Obvious, I know.
  22. Thanks for these sites -- I've only recently heard of foodgawker and I would never have found the others. My success rate with these types of sites is depressing but when I get through it's a rush..
  23. It does cover sourdough. It has a very useful table called "starting a starter" that has the most detailed feeding schedule I have ever seen. It may be overwhelming for beginners with all the technical information but it's a good supplement for bread bakers with experience. As far as sourdough formulas, there's only a few (around 8) but it's a wide variety and covers the basics (sf sourdough, high extraction miche, rye, etc). I was expecting at least one formula for pumpernickel but was disappointed. I would think of the sourdough section as a nice bonus. Yes I got it at Amazon for $53.
  24. I'm in the "avid home baker" category myself, so you've probably already invested in equipment somewhat. I've only browsed through the pages, but it seems like I can dive right in and try the formulas. There is no chapter on equipment. It assumes that you already have everything that you need. My favorite part about it is that all formulas have a "test" quantity, which is appropriate for home bakers. You don't need to scale down anything yourself. The format for formula tables is: ingredients - baker's % - kg - us decimal - lb/oz - test
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