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Darienne

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Everything posted by Darienne

  1. I was in our local Dollarama today buying timers...I keep dropping them...the last one in the current ice cream makings...and saw a lady walking out with her purchases put into a wire basket. It was rather attractive, the shape of a flower pot. And they came in various colors.
  2. Somehow this cold dessert, ice cream/gelato, has become a new obsession. I am very interested in making said with guar gum or xanthan or the like. I'll google for recipes, but would greatly appreciate any directions in finding useful recipes. (This from a woman who scarcely ever ate ice cream since teenage years when my folks had a freezer plan complete with ice cream and I thought that ice cream was strictly from hunger.) Perhaps I'll have to start another ice cream/gelato thread... Thanks.
  3. You certainly learn something new everyday on this forum. Add yixing pot to the list. Thank you, Wikipedia. At least, that's always a good place to start. Thanks for all the posts. DH is very happy about it. We just finished lunch, with a pot of Chinese Jasmine tea. Thanks.
  4. I am not very practiced at any of this but I have now made ice cream/gelato about five times with cornstarch, including the last one, a Fresh Cherry Gelato which I pretty much messed up and had to go back and reheat it and add more cornstarch to it, and so far (knock on wood ) all the results have had NO grittiness and have had incredible smoothness in fact. I can't really describe how I 'cook it out', just mix it first with cold milk/cream and then do the pudding mixing sort of thing. Sorry.
  5. My abject apologies. The teapot in question is NOT fifty years old...that's my other teapot and it's probably older than 50 years if it belonged to one of our sets of parents. The teapot we are using for Chinese tea is glazed, but it is one of those familiar Chinese designs with the translucent rice pattern in it which we bought about 35 years ago when driving to Toronto and into Chinatown was still a pleasure and not something to be done with gritted teeth and only when forced. The pot has a wrapped bamboo handle and I don't think it would withstand too many dishwasher trips. Back to the drawing board?
  6. My teapot is very humble. It's a glazed ceramic teapot that we have owned for about 50 years...can't remember which Mother gave it to me. So far no mineral deposits in the teapot, just tea stains and my DH, somewhat of a cleanliness fanatic...although why he married me I can't imagine...doesn't think that a teapot with stains in it is clean. He'd take Comet to it if I would let him. Sorry for the shock. Otherwise he is wonderful.
  7. Sad to say I have never tasted a macaron and indeed had never even heard of them until recently, but I have to say that you do make the most exquisite macarons. They are so perfect. Someday, maybe...
  8. But what about the stains? I should note that our well water is very hard, with lime. All our taps are on softened water, except for the cold water in the kitchen. We do like our water, BTW. We have to run vinegar through our coffeepot every couple of weeks. Thanks.
  9. DH and I have just begun to drink tea for the first time...Chinese tea with our Chinese meals...and I have no idea of how exactly to clean a teapot nor how often. All help gratefully received. Thanks.
  10. My husband's macaroni and cheese reheated on the second day. He always makes enough for two meals and it's even better the second time around. I love the crunchy bits.
  11. I'm not at all sure what your line of basketry is, whether gift baskets, formal or informal...what about plastic containers or even aluminum cooking containers that you can buy in the dollar stores. If you are filling them with dish towels and brownies, they might do the trick. If your containers could be more expensive...again I have no clear sense of your purpose...what about real baking pans? Just some ideas. I suppose that dollarama basins might be too large... Or what about the dollarama dishes...the bowls and such like...little trays. They are usually brightly colored.
  12. A man of many strong opinions!
  13. Maltodextrin is made from cornstarch. Hence, any ice cream that lists maltodextrin in it's ingredients has a form of cornstarch in it. Theresa ← Gotcha. Thanks.
  14. This is one of those 'why didn't I think of that in the first place?' posts. I googled 'cornstarch gelato' and came up with more recipes than I could make in a year: cappuccino, Mexican chocolate, coffee, peanut butter, limoncello, ricotta, pistachio, etc, etc. Oddly enough, I have an Italian cookbook with a great number of gelato recipes and not one of them uses cornstarch. Is there any commercial ice cream or gelato out there made with cornstarch I wonder? I mean commercial as in a store... I know that many of you have the experience to just use this flavor or ingredient instead of that one...I can do that with spaghetti sauce, etc...but I am very unsure of myself in this new endeavor so I'll try the recipes once until I get it in my mind the theory behind making the different flavors. One thing I have yet to try at all, is to cut down on the fat content of the gelato to say 2% milk and see what happens. Today we make the Fresh Cherry Gelato in honor of the abundance of good cherries at the markets. And my DH loves cherries. Thanks all for all the help.
  15. Adding a few tablespoons of cornstarch to an ice cream recipe instead of 5 or 6 egg yolks, while using mostly milk instead of heavy cream is of great interest to me. A number of obvious reasons spring to mind. I have made DL's Fleur de Lait and loved it and now today I made a recipe on Epicurious for Chocolate Gelato. And just my luck, while searching to ascertain whether there was a past thread on cornstarch in ice cream, I found the Fat Guy's thread on Gelato vs Ice Cream. A post by Krazed Mom said she had made the Epicurious chocolate gelato and tweaked it with added cocoa and vanilla. And so I did. With wonderful results. Has anyone else made any other cornstarch gelato or ice cream recipes which they would like to share? Any disasters / tips which we should all know about?
  16. This post is two years old but I thought I'd try. Thank you Krazed Mom for your tweaking. I just made the recipe myself and thought...hmmm this is really lacking something, but I have so little experience that I am not comfortable tweaking some things. Then huzzah! I found your post, went back, pulled the mixture out of the fridge, tweaked it up, and yumm! what a difference! Thank you, mille fois !
  17. I googled OCD and found that one, but can't find a useful explanation of Underbelly. That is the second recipe I have found for that title. Please, what is it? Thanks. The brownies sound wonderful.
  18. I was already aware that processed foods contain a lot of salt, but I had no idea that there was such a strong geographical component, from products made by the same manufacturer! ← I had not known about the salt component, but certainly foods in the USA often have more sugar in them, notably Grape Nuts.
  19. Just found this thread and laughed my way through several pages. Just what I needed. What about making hard tack lollipops and adding the flavoring to the just cooling sugar syrup and then bending over the pot to smell the flavoring...although you are not supposed to...and choking horribly over the peppermint or apple spice or whatever flavor as it blasts up your nose and makes your eyes water copiously? And what about doing it more than 3 times? Or 5 times? Because you can't learn not to sniff food?
  20. You said no nuts or other inclusions, but how about a brownie made from black beans? Found a recipe...source now lost....from Baking With Agave Nectar: Over 100 Recipes Using Nature's Ultimate Sweetener by Ania Catalano. (Ten Speed Press 2008) calling for black beans and sweetened by agave syrup. Hey! I am just the messenger!
  21. Thanks for your help, jon. Trying three different ways sounds like a good idea to get ingredients and proportions into my head. However, what I finally found on a website for Mark Bittman's cornstarch ice cream is a recipe for chocolate gelato made with cornstarch. Chocolate Gelato and I'll probably go for it first. However I will probably enrich the recipe from 3 cups of whole milk to 2 cups of milk plus one cup heavy cream...or something like that. It's not a DL recipe and perhaps I'll start a thread on cornstarch ice cream. I thought there was one but when I searched last night, just couldn't find it. Thanks again.
  22. Could I inquire please about the micro-fiber cloth? Where does one get this item? Thanks
  23. What I would like to do is to turn DL's wonderful Fleur de Lait into Fleur de Lait Chocolat, but I am not at all sure how to go about it. I have not much experience in this field and don't know if cocoa would be better or melted chocolate and how to figure out how much of what to use. Cocoa has no cocoa butter in it and melted chocolate has lots. And cocoa needs sugar and chocolate needs less. I could certainly experiment and get it right after a try or two, but you guys are here to help the newbies like me....please..... right? Thanks.
  24. Hello Ilana, The ganache is simply ganache right now. No further steps were taken. Not even enrobing. Next step, I guess. Hello hac, Thanks for the information about the chocolate. I am almost a complete novice and everything is a new experience for me.
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