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jrshaul

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  1. Frying Twizzlers

    If you don't mind, I'm going to steal the idea for deep-fried battered Red Vines, get myself a trailer, and set up shop at the State Fair. I think I'll have my vintage Maserati in white, please.
  2. What's the most cost-effective way to obtain one of these at present? And do you think it would survive occasionally being hauled out to an extended-stay hotel?
  3. Could this be fudged with a lab-grade immersion circulator?
  4. You'd be correct in your assertation that it burns terrifyingly, frighteningly easily - a stove that runs 25F over is gonna get pretty brown. However, the cake is a known kid-pleaser, no syrup or glaze required. It's also one of the few cakes I know that can be made without cake flour or anything particularly futzy.
  5. I ended up horribly bastardizing a recipe I knew from my mother. (Sorry, guys - they wanted a traditional white cake, and your recipes had a lot less sugar.) It worked okay - but maybe you could help me make it work better? 1.5 cups butter 3 cups sugar 3 cups AP flour. 5 eggs. 1/2C buttermilk 1/2C whole milk 2t baking powder 1/4t salt 3t vanilla Cream butter and sugar using electric eggbeater. Beat in eggs, one by one. Beat in dry ingredients, alternating with milk; add flavoring. Divide between 3 cake pans and bake at 350F until fork comes out clean. The recipe worked pretty well - it's a cake recipe I'd used ages back with reasonable success. However, I did have a few bugaboos. The bottoms were nearly burnt before it set (possibly due to the oven,) and they weren't especially fluffy. Would this be a reasonable candidate for possibly reducing the temperature a bit and whipping the whole eggs? It's not like we're not using the eggbeater already... When you weigh seventy pounds, this can be a bit problematic...
  6. A friend of mine would appreciate a nice cake recipe to make with her kids, and I've been using joepastry.com's recipes for so long that I'm at a loss without low-gluten flourand kitchenaid. If someone could nominate a basic "birthday cake" recipe that can be made with a wooden spoon and a whisk, I'd appreciate it - the basic 1-2-3-4 isn't really sweet enough for many peoples' tastes these days. Bonus points if it's amenable to the addition of flavorings like ginger or instant coffee.
  7. Home Made Ice Cream (2013– )

    More importantly, all of them have immense power requirements. I could use a step-up transformer for 220 volts, but the 20+ amps would blow the breaker.
  8. Home Made Ice Cream (2013– )

    Has anyone here had success with soft serve from a soft serve machine, a lá Momofuku Milk Bar? The stabilizer and emulsifier requirements appear to be very specific, but the great success of commercial products with high acidity, zero dairy content, and other unusual specifications indicate there's a lot of potential for the technology. And does anyone know where I can get one at a sane price for home use? There seems to be some overlap with margarita machines, of all things.
  9. After a major life change (I'm not a computer science undergraduate anymore! Hooray!), I now have a job in marketing for sales for a resurgent local bakery. After the patriarch sold off the old facility to developers for enough cash to retire in Monaco, the 3rd and 4th generations made use of generous city loans to rebuild in a less affluent location. The new facility is shiny, new, and HACCP-friendly, but not quite the retail bonanza they used to own. The family has done some business with one or two local restaurants providing semi-finished desserts, and they'd like to expand further in this respect. Anything from fine dining to coffeeshops are all valid sales opportunities. Can anyone describe what the purchasing patterns, requirements, and markup on various types of dessert would be? The dudes in question can do anything from carrot cake to homemade mascarpone without batting an eyelash, though they're more oriented to volume than precision. A few examples we've discussed include tiramisu, key lime pie, carrot cake, chess pie, flourless chocolate cake, and various types of cheesecake.
  10. I need to get some more cream and retry this. I threw the cream in an ice bath to get it cold before rewhipping, but it wasn't there very long - perhaps the duration of chilling affects the ability to whip?
  11. Today, I tried making earl grey cream puffs by heating cream to 140F and infusing with tea for an hour. While the infusion was successful, the resulting attempt at whipping was not. How high can I go before the cream no longer whips?
  12. Gelatin doesn't (to my knowledge) give the sort of structural material texture I'm looking for. I don't want "fluffy;" I want "earthquake building code." Does it include pate a bombe? I've seen several varieties on chocolate mousse, but none with the rigidity you describe. Most recipes for french silk pie The french silk pies my mother made were nothing like those of Hubbard; that said, given my parents' enthusiasm for "healthy recipe modifications," the pies in question were likely nothing like french silk either I was about to give a run with the french silk pie recipe I found here.
  13. Storing/shelf life of self made pesto?

    My mother freezes loads of it - no trouble. Maybe it could be pasteurized sous vide? A tiny amount of ascorbic acid could also be used to retain color and flavor.
  14. I'm an afficionado of the custard pie at the Hubbard Avenue Diner. (If you're in south-central Wisconsin, it's worth a visit.) I am not as fond of paying $5 for a slice of it. I can do cheesecakes and key lime tarts, but the stand-outs are silk pies - stiff mousses of coffee, chocolate, and peanut butter rigid enough to hold a fork erect by the tines. They lack the taste and mouthfeel of of meringue or starch, but have far more rigidity than whipped cream can produce. Attempts to stiffen the pie with butter produce a similar texture, but post-consumption are like digesting a bowling ball. Here's a few thoughts: 1. There is very definitely a sizeable amount of butter in the filling. (A few years ago, I encountered a peanut butter silk pie that was not fully blended.) 2. I'm guessing that there's cream cheese in there, but not much. 3. The pie is likely aerated by folding in whipped cream. The ratio is unknown. 4. The texture is not dependent on adding chocolate or peanut butter for stiffening, as is evidenced by the cappucino silk. This is my best effort so far. (The powdered sugar is due to be replaced by something else, as it makes the end result faintly starchy. Granulated sugar is inadequately fine.) 3/4 cup creamy unsalted peanut butter 4oz (1/2 stick) cream cheese 1/4 cup butter 1.5 cups powdered sugar 0.5 cups whipping cream. Molasses, vanilla, salt, cinnamon to taste. In a bowl, combine 1 cup powdered sugar and cream cheese. Whip until fluffy. Gradually add peanut butter and room temperature butter, scraping sides. Add seasonings. In another bowl, whip cream and remaining powdered sugar to stiff peaks. Fold with first mixture. Chill before serving. Serve with pepto-bismol because it's too @#$! rich.
  15. Hazelnut extract?

    Can anyone recommend a specific brand of hazelnut extract? There's a spectacular variety in pricing and concentration, and I'd rather avoid one made mostly of propylene glycol.
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