Mjx
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Posts posted by Mjx
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The 14th exercise in my Distiller's Workbook covers making maraschino cherries and also contrasts alcoholic versions with non-alcoholic versions. The exercise covers a lot of variables but you can really skip many of them if you want to keep it simple. The base spirit in the recipe is Hiram Walker Kirschwasser and not maraschino liqueur. also if you go the alcoholic route you don't want to pit because without sulfites and chloride bleach brines you will end up with unsightly enzymatic browning.
Regarding the browning, wouldn't lowering the pH a bit prevent that, while adding a bit of welcome tartness?
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I've heard and read excellent things about the Tovolo ice cube trays. I don't have any, only because I don't like ice in my drinks, but every time I see friends', I covet them, anyway.
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I'm not doing anything wrong, and I haven't been rude to anyone. If you don't like my approach to food, why trouble yourself to speak to me? I haven't done anything to you or anyone else here.
. . . .
I was sincere when I thanked you for your input. Why the sarcasm?
Why all the hostility?
I'm not being sarcastic or hostile, but you're giving us nothing to work with, lliterally: you've only described what you're not interested in; that's not an 'approach'.
Imagine you're a long-time member of an automotive forum, and someone joins and says they're interested in 'good cars'. Then, they mention that they're not interested in any foreign cars. So, other forum members begin asking 'what do you mean by "good"?', 'are you interested reliability, good mileage, an amazing ride, the newest tech, vintage, straight-up flash/luxury?', 'are you up for a certain amount of DYI?'
If this new member responded with more explanations of what they weren't interested in, or indicated that they thought these questions constituted an attack on their motives, wouldn't you wonder what was going on?
We can't read your mind, in fact, we can't even read your face, since all we have to go on is what you post.
There's nothing wrong with being interested in/attracted to any of the things I've mentioned (including luxury and novelty), but you need to clearly articulate what you want, if you want any sort of useful suggestion. Right now, you're just engaging members in a guessing game.
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Right: So far, what we're getting is that you want to to sample 'different' food, but 'different' in that it's described as 'gourmet' in popular US culture, and not too different.
Okay, but WHY?
I don't mean 'defend your position', but no advice is going to be helpful, if there's no hint of where this desire of yours is coming from.
Most of us are working with the assumption that you, like ourselves, are interested in broadening your food horizon because you appreciate food for its own sake, and are offering suggestions based on this; that's not going to help you, if that's not really your thing.
So.
Have you recently eaten something that made you realize that there's a whole world of delicious and intriguing food, about which you knew nothing, before?
Or, are you curious about what supposedly prestigious food is like?
Do you simply want to appear knowledgeable about something that has cultural cachet?
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Apparently, canned, coffee flavoured wine is a thing: Friends Fun Wine coffee Chardonnay and Cabernet (scroll to bottom of page).
And, a fine review from my favourite food reviewer: WE TRY IT: Friends Fun Coffee Wine In A Can
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If you just want to add tomato flavour to something that doesn't traditionally feature it, and is already highly seasoned, no point in bothering with a sauce, the complexity of which would just be lost.
Depending on how wet/loose you want the finished mixture to be after you've added your tomato, just use tomato paste (will hardly alter the texture, will add the most flavour for the amount you use), passata/puree (will make the mixture a bit wetter/looser, and add a decent amount of tomato flavour), or crushed tomates (will make the mixture quite wet, add the most subtle tomato flavour for the amount you use, and add some texture, which you may or may not want).
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May be I am the only one.
French press with ground coffee and water.
Microwave.
press and enjoy.
dcarch
You remove the glass container..?
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Okay, but what's the thinking behind what you're doing here, and what food have you been eating, recently? What do you like?
If you're mostly feeling curious/flush, try everything; there isn't a general food bucket list, and planty of more or less iconically 'gourmet' foods leave plenty of people unmoved (truffles kind of bore me, which does have the advantage of making it really easy to horrify waiters who try to do a truffle up-sell); in many cases, their status has more to do with their current cost and marketing/public perception than anything else (consider lobster's elevation from trash food for prisoners to expensive delicacy). The most disturbing experiences tend to make for the best stories.
If you're looking for more things you'll genuinely enjoy, seek out people who are commited to eating and preparing excellent food – avoiding self-described gourmets or foodies, who may care more about the impression they make than the food they eat – and talk to them, eat with them; forget about labels and categories.
Or, just eat your way through this list.
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. . . . I didn't realize the difference was in the machine vs. the recipe.
There isn't. The extent of the difference between Italian and traditional US ice creams is roughly that between Philadelphia and traditional US ice creams, and not every place that makes ice cream in Italy uses the identical base ingredients or churning times/temperatures (not to mention, in Italy, every bloody thing from Vivoli's best creations to the Algidas you can get in the freeze case of any convenience store are called 'gelato').
I'd just get an ice cream maker that offers a decent range of time and temperature settings, and find a good base recipe.
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Especially as you are in London, go with Donald Russell, which is local, and has a solid reputation. In addition to being based in Belgium (think shipping costs), Delices & Gourmandises has a history of some rather troubling accusations.
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You're welcome
If the dough is opening up in the middle, there may be breaks in the lamination, possibly from the butter being a bit too hard during the folding, from enthusiastically going for a really high number of folds (after a certain point, they tend to mash together), or possibly somewhat rough handling of the dough (once the layers are thin, they're pretty delicate).
If the dough is opening at the edges, there may have been butter on the edges that prevented tight edge sealing, or the dough may simply have not been sealed in places.
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Well, there was this discussion, a while back: Whole Foods = Whole Paycheck = Whole Fallacy
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Host note: Several posts preceding the last have been moved to the Making Bacon topic, as they'd moved into a discussion of pork today, rather than bacon a century ago.
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I'd say the outrage comes from a combination of people who've had some experience of eating disorders and their consequences, and, yeh, also the usual crowd that loves feelng self-righteous and taking up arms on someone else's behalf. If you belong to the former category, however, anything that's closely connected to eating disorders is an intense trigger, and whether you've been someone who spent a good long time eating disorders, or watched helplessly as someone you cared about starved her- or himself ever closer to a very possible death, it's more or less inpossible to see 'thinspiration' or 'thinspo' without feeling waves of despair and rage.
The tweet was thoughtless and stupid, but the smartest move would have been to issue a sincere 'That was an idiotic thing I said, I'm extremely sorry, won't happen again', and just shut up about it.
Eating disroders tend to be competitive things, believe it or not, and going on and on about this incident is actually constantly flashing a thinspo reminder at people who are 100% dedicated to being the 'best' at being the thinnest. Those who are expressing the most vocal and persistent outrage are, ironically, reminding thousands of girls that 'Oh, right, better go barf up that raisin I ate in five bites'. Seriously, everybody just needs to shut up about this, if they are sincerely committed to damage control. If they want to show how sensitive and PC/'real' and anti-PC they are, well, carry on: you're doing great.
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Leaking butter suggested an excess of butter, so I did a little math to see how the flour:butter ratios compare for the two recipes, and noticed that the ingredient list you posted involves proportionally more butter than the linked on, which yields a very rich dough (but has never leaked butter).
Using the proportions of the [linked] recipe, for 212g flour, the amount of butter you'd use in the dough would be 28g, and the amount you'd use for laminating would be the same as the weight of the flour, 212g (altogether, 240g, which is 100g less than your recipe uses, which is such a round amount, I suspect a typo).
I'd try cutting back on the amount of butter, before making any other adjustments (I only cut back on the sugar because the fillings are typically so sweet, I find the results can get cloying).
ETA: The one time butter leaked abundantly from a laminated dough I made (for croissants), breaks in the lamination appeared to be responsible, so that's another possibility to look into.
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What recipe are you using?
This goes over the process pretty solidly (2nd video down): http://www.kvalimad.dk/opskrifter/wienerbroed-bagt-paa-smoer
I use less sugar (usually 25g for that amount of flour, give or take, depending on what's going to be sitting on/in it), less yeast + longer rising times, and a biggish pinch of salt, which gives a more balanced flavour.
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It'll taste bad. Not as bad as if you double the amount of baking soda, but it will taste bad. And if the baking powder is dead, because it's too old/wasn't kept refrigerated, increasing it may not even affect the rise much.
GET NEW BAKING POWDER!
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For starters, there's the Sommaq, Sumac, Sumak discussion, and this recipe for lamb kebabs with sumac.
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Okay. How about something that that starts from the paradigm of Rice Crispie treats, but with smallish shrimp instead of puffed rice?
I'm envisioning something intensely shrimpy and savoury, slightly moist, easily cut into cubes, and eatable as finger food, even if there are no plates, but only tiny paper napkin. Contrasting a crisp/firm/puffed texture and a slightly moist binder, just enough to hold together the other element, and perhaps add another layer of flavour. Avoiding a gummy/rubbery texture would be important, but I'm fairly certain this would be doable, especially with the assist of modernist ingredients. And, it would definitely not be your run-of-the-mill shrimp hors d'oeuvre, although the flavours used could be the traditional shrimp cocktail ones, essentially de- and reconstructing it.
This might even be a way to present shrimp in a way that is attractive to not only shrimp appreciators, but also the shrimp-averse, if their main issue is related to texture.
ETA It might be interesting if the phases were inverted, that is, the solid shrimp were the softer part, and the fluid binder was crunchy, although the only binder I can immediately think of that would set up crunchy is caramelized sugar, and that would not work.
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Tempura, with a couple of thickish sauces that guests can portion out onto themselves, and won't run all over the plate?
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My first thought on reading the amounts involved was, 'that seems like a lot of sodium citrate', and I see that it's the amount given in MCaH, but it still seems high. Anyone know why this amount is used?
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The tins may be a better bet, since those are actually opaque: http://www.herbco.com/c-9-herbal-supplies.aspx
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What ways are there to skin almonds?
There's blanching, which is easy and efficient, and there are other methods that I no longer recall, apart from the fact that they put me in a terrible mood, wasted my time, and I ended up blanching the wretched things anyway, to get most of the (still-firmly-adhering) skin off. I believe they were described as having the advantage of keeping the almonds dry (I cannot remember why I even cared about that), but you can shove them in the oven and dry them at a low temperature if that's crucial.
I cannot bring myself to resurrect the feelings of frustration and rage that the other methods inspired, so I'm not going to hunt them up, but an online search for "skinning almonds without blanching" should yield a handful of ways to waste a perfectly good afternoon and spoil your mood
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For about a decade, I've made a sandwich bread that yields a good-sized loaf from 500g flour, 10g yeast, 350-400ml/g water (depending on how slack I want the dough), and 3g salt. The addtion of 50+g butter or olive oil makes it really tender. I usually use spelt flour, but the recipe is flexible enough to work well with every sort of flour or flour combination I've thrown at it.
This yields a tasty loaf in a 2-hour turnaround time, about half an hour for each rise (but it becomes amazing with longer rises).
I often spread out the dough to about 1.5cm and cook it on a sheet pan to make schiacciata, which adds some variety to my boyfriend's packed lunches.
I've scaled this recipe to make up four loaves (the most I've made in a go, for a party), and the results are the same as for the single-loaf recipe.
Mjx, for about how much time, and at what temperature, should this be baked? Does the answer change if it's flattened to make schiacciata? If so, what would the new numbers be?
Oops. Sorry about the omission.
If I'm baking a standard loaf, I preheat the oven to 225C° (437F°), give the bread 20 minutes (with convection; this is standard in Danish ovens), then reduce the temperature to 200C° (392F°), and give it another 25 minutes.
If I'm slammed with work and minutes mean everything, I just preheat to 200C°, shove in the bread, set the timer for 50 minutes, and it's still fine.
If my schedule is not so hectic, I preheat the oven with a cast iron pan in, then, after I've put in the bread, I fill the pan with water; this comes out at the 20 minute mark, when I adjust the temperature. If you have an oven with a steam setting, you're in luck.
To be honest, I don't usually check the internal temperature, but when I do, I'm looking for a minimum of 95C° (about 200F°), which yields a darker, crustier bread; 90C° (about 195F°) would give the just-golden-brown surface that is more characteristic of American sandwich bread (going with just 200C°/392F° would probably help yield this result, too; although you might want to brush the top with milk).
I've used loaf pans of varying sizes and shapes, and have found they yield loaves that are more or less the same, without any adjustment to time or temperature.
If I'm making schiacciata, I give it 25 minutes at 225C° (437F°), but keep an eye on it, since the Husqvarna oven from the mid-80s that I'm using these days is prone to random heat spikes (it's also 15 to 35C° off, depending on temperature used, how long it's been on, etc), so it can suddenly incinerate things with no warning.
Storing Dijon Mustard
in Cooking
Posted
Is storing it in something like a tightly-closed, non-reactive plastic or silicone pastry/piping-bag sort of thing an option? Not the prettiest solution, but it would mean that none of the mustard would be exposed to air/random spores and such, apart from what you dispensed.