Mjx

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  1. I didn't know cooking quality matcha existed. There were very few places where I could look for it, since I was in a small Danish town with a restricted selection of ingredients, so I was also really excited to track down locust bean gum at a pharmacy, and I'm quite certain the velvety texture of the sorbet was due to using it. Have you made this with black tea, too?
  2. @ paulraphael and teonzo: Thanks again! Teo, the recipe came out really well, despite some challenges (including a scale that is a literal antique and a bit unreliable, and someone's casual assurance that the sorbet would stay frozen at cool room temperature, followed by a hasty refreezing). I haven't had matcha in any form before this, and I really enjoyed it; in fact, apart from small scoops somewhat reluctantly taken by a few others (including the hostess, who'd specially requested this), I ate nearly the entire batch
  3. @teonzo: Thank you; I've had no luck finding a reliable-looking matcha tea recipe (for comparison), and I know that certain plant enzymes have a significant effect on proteins (such as those in gelatin), so I'm a bit concerned that using a recipe for another flavour of sorbet may not be that reliable. Has this been your experience? @paulraphael: Thank you for the link to that page! I'm pinning my hopes on gelatin, because it's the only certainly-available option here (in the currently tight timeframe, at any rate), and no one eating this is vegetarian. I may be able to get locust bean gum (which sounds like a good option, based on your discussion of it), but it's also much more expensive here than gelatin.
  4. Thanks, Teo! Would gelatine work as a stabilizer? And if so, about the same amount?
  5. Has anyone got a reliably good recipe for green tea/matcha sorbet? I'm on the lookout for a recipe for a true sorbet (i.e. no dairy or dairy substitutes), and the green tea to be used is in powder form, but apart from that, there are no real restrictions (i.e. use of animal gelatine would not be a problem). Thanks, all!
  6. Butterscotch

    Butterscotch recipes do not include whisky of any sort, 'scotch' notwithstanding (e.g. http://www.washingtonpost.com/wp-dyn/content/article/2007/03/06/AR2007030600264.html).
  7. Thanks for the links! Also, I worded my question poorly, I meant to ask, 'is there some overlap between Los Postres and Elements of Dessert'? I have Migoya's book and like it very much, but am also interested in something completely different to it, in the modernist dessert category, so Natura might be a better bet.
  8. Thanks! Does it kind of overlap Migoya's Elements of Dessert?
  9. Does this book include that dessert that looks like an apricot?
  10. I use the thickest pan available, which usually is my sauté pan (but I've used pretty much every sort of cooking vessel when making risotto at friends' places). I've found the thickness of the pan to be the most important thing.
  11. Depressing, but unsurprising. What's left, now?
  12. This situation has been addressed, but please let us know if you receive any further, similar messages. The access to personal e-mail is disturbing: I don't have the technical knowledge/access to be able to suggest what's going on with that, but this should be discoverable.
  13. I don't think it's so much about pulling out the stops only for special occasions, as the right ones. I factor in two points: whether the special qualities of an ingredient are going to even make it through the cooking and baking process, and the palate of the person I'm cooking for, because high/extended heat tend to alter flavours, and that's not even considering all the other ingredients, which will also have an impact on how a given ingredient tastes. Then, some people either do not have particularly perceptive palates, or straight up don't care for the 'better' ingredient. In this cookie recipe, the Hershey's just feels more appropriate to the whole context, you made the right call.
  14. I can see ratings being useful only if they reflect objective aspects, such as reliability in terms of delivering what was described as the outcome, and even then, you have assume a certain amount of uncertainty (individual error, inconsistencies owing to use of volume measurements or unreliable equipment). It's so easy to get caught up in subjective reactions (e.g. I've found ATK's recipes consistently reliable, at least when they also include weight measurements, but I haven't always loved the results, sometimes finding savoury things too sweet for my taste).
  15. The link goes to a half recipe version of the original (which I'm looking at now, for comparison), and it occurred to me that if you measured the flour by volume instead of weight, you may have ended up with less than you actually need, and since this is a half recipe, the smaller starting amount would have less tolerance for error. As Lisa Shock suggested, I've always added the vodka first, then cautiously added water as needed. Also, since I don't have a food processor, or a huge amount of patience, I don't get the smallest fat-saturated-flour bits as small, even though I go for the described consistency, so I think there is more free flour to take up the liquid.