DianaB
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Posts posted by DianaB
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We have a Tefal Actifry which I thought was an air fryer. I grew up on latkes so was interested in this topic. The pictures above indicate that perhaps our device isn’t an air fryer at all. There is no basket with our Tefal, more a pan with a paddle in the centre which rotates. We often take the paddle out to cook larger stuff than chips, stopping the machine to turn stuff by hand. Makes for less mess than cooking sausages and similar in the oven.
I’m thinking this might make good latkes, has anyone tried in a similar device?
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Sachertorte, best chocolate cake I’ve ever made despite the difficulties in achieving a perfect finish. Gold leaf is still in the cupboard.
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Sausage meat in brioche before and after cooking. Should have photographed when sliced but didn’t. Next time needs more filling and less brioche...
The ball of brioche top left was just to use up the rest of the dough. Makes good toast.
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Thanks so much to @kayb, @Anna N and others for joining in the lunch game. I find it extremely interesting to begin to understand the basics of our different food cultures and this is a great place to learn. It would be lovely of course if we could all meet in person over a lunch or dinner. Given that for numerous reasons that is unlikely I shall continue to salivate here, and elsewhere on eGullet, savouring these virtual moments of togetherness and joy over food.
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38 minutes ago, Shelby said:
Interesting. I wonder what the crust is made of .....or maybe dredged in..... It looks like panko crumbs all around the circumference.
Is it perhaps cheese round the edge and sesame seeds in the centre? It might be a result of looking at the image on an iPad rather than a computer but the bits around the edge look longer than panko crumbs to me.
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Thanks for replies to my question to date. It was because I only know of the types of Canadian foods that @Anna N lists that I was curious to learn more. Despite the numerous links between Canada and Europe we very rarely hear about events in Canada and Canadian culture is rarely discussed, at least in my experience.
If you had to express Canada on a plate @Anna N what would you serve? Are there typical Canadian cheeses? I’m ashamed that I don’t know of any. I know I could search Google but others here might also be interested and an exchange is more rewarding than a screen full of facts...
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Seeing all of the creations posted here over the past 6 months or so has been a very pleasant way to pass a very cold Sunday afternoon. As always I am stunned by the talent of those posting here, also inspired to try to develop my own baking.
While time for cooking has been limited until recently I really wanted to ensure that for once we would consume all of the apples produced by our two small trees last autumn. In previous years we have tried to store some but without a great deal of success. As I have written before I hope one day to be in a position to create an apple dessert that looks like an apple. I’ve made various attempts using half spheres but nothing anywhere near as impressive as @rarerollingobject‘s lemons. A new apple shaped silicone mould arrived via Amazon too late for this season’s harvest but I look forward to testing that later in 2018.
Most of this year’s desserts have been layered. This first had too much biscuit and not enough fruit:
The top is Ivoire chocolate ganache with chopped dark chocolate mixed through.
Variations on this next attempt tasted good. The génoise was replaced with a pistachio dacquois, the top is white chocolate with marscapone (if not it is white chocolate mixed with a bavarois cream, I can’t remember which iteration this was)!
An insufficient amount of pectin in the purée gave a sloppy look to the finished product but it tasted fine.
This final version had little inserts of raw apple set in apple juice and frozen in what was bought as a silicon chocolate mould. I have had no real success in attempting to make moulder chocolates in silicon so the mounds are now usually employed to freeze things in. Top layer is passion fruit purée set with gelatine. The middle is half bavarois and half apple purée. I did try to freeze the raw apple in calvados on one attempt but without success.
Hopefully I will have more time to experiment this year.
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I have now caught up with this thread and really enjoyed all of the details on lunches. Kerry and Anna’s reports are always of interest but one thing occurred to me repeatedly as I worked my way through. Perhaps best expressed by way of a question: If I was able to join you for lunch close to your homes in Canada (please don’t panic, this is very unlikely) what would we eat as a typical Canadian meal?
The question could be broadened if others want to join in: What would any of you propose for me, European living in England, as an appropriate lunch to reflect the cuisine of your local area?
Looking forward to some virtual lunching.
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On 26/10/2017 at 6:38 AM, Thanks for the Crepes said:
Thanks for sharing the uplifting story of your cousin's recovery and the celebration of that.
I agree about the sign! All directions or routes ... wonder what that was supposed to mean? I'd still be lost.
Really enjoyed reading the positive events that resulted in a trip to Nice and the photos are beautiful even if I’m surprised that the restaurant didn’t use linen table cloths. I had thought it obligatory for a Michelin starred place but perhaps not for the tables outside.
The ‘Toutes Directions’ sign is replicated all over France, usually to get traffic away from a town centre and onto a ring road from which drivers can pick the appropriate destination from similar boards but with place names listed. Am all but certain we have similar in England but these things become so much a part of one’s landscape that they don’t stand out.
ETA I hadn’t realised how long ago the original post was made! I had momentarily forgotten that I’m working my way through months of content at the moment.....
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On 21/01/2018 at 2:34 AM, kayb said:
Crawfish etouffee over a number of different fried proteins is good. Catfish PonchartrExain, for one example.
I was referring mostly to KFC's ability to take a number of things that ought to be good -- fried chicken, mashed potatoes, green beans, gravy -- and render them absolutely nasty.
Except, as mentioned above, biscuits.
From memory (not been to KFC in a while) the UK branches don’t offer mashed potato, green beans, gravy or biscuits. Basically it’s variations on chicken and chips.
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This is a topic that divides our household (of two). Husband would prefer his main meal at around 6.00 pm while I would rather eat later. We tend to compromise on around 6.30 pm now that we are both at home and able to cook together. A benefit of my husband’s recent retirement.
When I lived in France most people had their main meal in the middle of the day and that pattern persists when we are there since we stay with friends and adapt to their daily routines. When working my lunch break in France was two and a half hours. Many French restaurants, at least in the provinces, cater for a main service in the middle of the day perhaps not even opening in the evenings during the week. In England I think most people now have their main meal in the evening. When I worked in France colleagues never understood my choice not to eat a large meal at midday. My apple and coffee were considered inappropriate but amusing to those I worked with...
i always find these cultural differences interesting, thanks for starting this thread.
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I’m late to this news but have just seen film of the ‘private’ launch of Ruby chocolate in China that took place recently. The Callebaut Rep was adamant that his samples were ‘bean to bar’ and that only 5 people in the world are aware of the source of the beans that produce Ruby chocolate and the production steps necessary.
Elsewhere on the web I found news that Nestlé is launching a Ruby coated KitKat in certain Eastern markets this Spring. I didn’t know that Callebaut and Nestlé were linked, perhaps they aren’t but in which case I’m thinking the knowledge behind production of Ruby chocolate must have broadened from the original 5. The Callebaut Rep likened discovery of Ruby chocolate to Newton discovering gravity...
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This is probably obvious to others but would you explain 'sweet cream'. Is it a chantilly: whipped cream with added sugar? Your guidance would be very much appreciated, the recipe makes me think it is a mix of what in the UK and France I know as double/heavy cream whipped with icing sugar. The desserts look delicious but I would like to properly understand your recipe. Again, apologies if I am asking the obvious, just want to be sure!
Your photographs are beautiful, in particular the mint leaves in the last one.
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Many thanks @Thanks for the Crepes and @Lisa Shock. I'm still to find time to try this confection but I'll post a commentary of my attempt which will provide the essentials of the recipe without translating word for word.
It is highly unlikely that I will employ a blow torch, the alternative proposed on the site I linked to above is a hair dryer which seems a less risky approach. While I love making all manner of bonbons, sweet patisserie etc nougat is one of the very few such items I will happily eat and enjoy. Perhaps the coming weekend will find me with sufficient time to have a first attempt. I have ingredients to hand for a nut based variant, I'm sure the dried flower additions will result in a more sophisticated outcome, such to keep in mind if I manage to find a base recipe that works.
I'll report back in due course...
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I realise this is an old thread but is anyone making nougat at the moment?
As most of you will know I am far from experienced as a cook/pastry enthusiast/sweet maker. This is the next project I would like to try, mostly because it is one of the very few sweet things I enjoy eating myself. The recipe I plan to use is in French and here
for anyone interested. I will translate if anyone wants to try this along side me?
I have invested in the rice paper (thanks Amazon) so am ready to start. I don't see my husband being happy about the suggested use of a blow torch but nor do I see blow torches mentioned in this thread so perhaps heating the bowl isn't necessary if temperatures of sugar and honey are right?
I'm really hoping some of you might want to have a go at this but will report back (might be a while, still swamped with work) with results.
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Cherries - a final instalment
As planned I attempted to transform my cherry puree into PDF following the advice that had worked well for me previously and which is reported earlier in this thread.
Unfortunately although I made sure to get the pate to 107c (took an age) the chilled product tasted great but wouldn't hold its form once the frame was removed.
Reluctant to waste the ingredients, in particular the cherries which are the last that will be had from that particular orchard (it belonged to parents of a friend, Dad died a couple of years ago and Mum has moved to a smaller place, the family finally has a buyer for the farm where the orchard is situated) I decided to try piping the semi firm pate into moulded chocolates.
Taste wise these are amongst the best chocolates I have ever made. I am not at all experienced in chocolate making, I have the Choc Doc's tutorials (many thanks @Kerry Beal) but my time is hugely limited and I hadn't attempted chocolates since the end of last year. Even then I cheated, I made 'rochers' which are far more forgiving in terms of appearance than moulded pieces.
I had some Valrhona Guanaja from my last Vente Privé buy. The round bitterness of that combined with the sweet bitterness of the cherry paste was more or less taste perfection. Although I enjoy the challenge of making chocolates I'm not usually bothered about eating them. Unfortunately for my wardrobe I can eat these in abundance! The remaining pieces have gone off to be shared with my husband's colleagues this morning so temptation is no longer taunting me.
I have some of the PDF left. It has been refrigerated throughout and stored in a thick piping bag so protected from air. I also have some of the chocolate left. I plan to make a last batch and I hope to find a way of packing them so that they will survive a postal journey to France and the lady who allowed me to pick her cherries.
Below is the first batch. I had stored them in the fridge. Not by a long way amongst the most beautiful looking chocolates on the forum but the flavour was beyond anything I had imagined.
The polycarb mould is the first I bought and I have really tried to look after it. No dishwasher, no soap. I've cleaned it with v hot water and v soft cloth. Despite all the care directed at it I noticed a crack in the corner of one of the cavities when I was drying it the other day which is annoying.
At least I found a way to use up my too soft PDF, thanks to those who have already posted here about using PDF in chocolates. I'm not sure that I would have thought of it if I hadn't read posts on this thread.
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On 11 June 2017 at 7:46 PM, Smithy said:
That is a funny writeup. I haven't seen that model (or the others mentioned already) but I've been reasonably happy with my Starfrit chopper of a similar design. It doesn't seem available any longer on Amazon, but the basic concept seems to be well-established.
Most French kitchens will have (and the inhabitants will use) a variation on these devices. Why go complicated when these simple gadgets can do the job with elegance?
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On 4 June 2017 at 0:49 AM, Tri2Cook said:
I've wanted to borrow (ok, steal) that one since you first posted the pictures. I really like it. Amazon Canada finally made the little strainers available here not too long ago. They're significantly more expensive on Canadian amazon (a set of 10 for $46 compared to $11 for the same 10 on U.S. amazon) but if I can eventually get a result anywhere close to what you get, it'll be worth it.Even if Amazon Canada is your 'home Amazon' you might find that you can also log in to Amazon USA with the same ID and password. This will allow you to buy products at Amazon US prices even though carriage fees might be higher. Amazon UK is my 'home Amazon' but using the same ID etc I often log in to Amazon France if I want a French film sending to me in the UK; I also log into Amazon US if I want something sending to me in the UK perhaps not released in Europe.
Might be be worth trying to order direct via Amazon US if your item is significantly cheaper there? I can't see any legality problems, you are using the same log in credentials.
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22 hours ago, ElsieD said:
@DianaB thank you for answering my question. There are only two of us as well, and the loaf I made is a lot (too much) of bread for two people. I'll try freezing some of the fermented dough next time and also make up some buns for sandwiches. I haven't made a lot of sourdough bread so do not have a lot of experience and freezing the fermented dough didn't occur to me until you mentioned it.
A question about your proofer: how does it compare to just leaving your dough on the counter to rise?
Sorry @ElsieD I got distracted and overlooked your question yesterday. The proofer has transformed our bread making. We can now hold dough at a constant temperature regardless of the weather. The manufacturer provides a booklet that advises to attempt at 27c initially. We followed that advice and we have kept to it. There is no cooling facility so if you are in the tropics this is not the machine for you but otherwise it's advantages are that it folds down so needs very little storage space. It can be assembled for use in seconds. A small water tray is included so that dough rises in a slightly humid atmosphere preventing crusting.
We have always made bread but the process was more stressful before we got the proofer. Now any stress comes from trying a new recipe rather than worrying that the kitchen will be too cold to get the dough rising. It is difficult to put into words the advantages the proofer brings but I certainly wouldn't want to be without it.
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6 hours ago, lindag said:
Diana,
I use that proofing box as well and it works like a charm. You can dial up whatever temperature you need depending upon your conditions and whatever you're proofing and there's a water tray to add moisture to the doughs.
I leave mine set up in the dining room all the time but it's nice that it collapses down for those who want to store it.
What a great picture of George!
I do love the proofing box. Our climate is less than ideal for bread making but the box makes repeat results achievable. It is also good for holding tempered chocolate. Our's is stored flat when not in use due to very limited space but I would be lost making bread without it.
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42 minutes ago, Kerry Beal said:
I'd cook with a tiny bit of water just until softened - run through a food mill to get purée - add up to 10% sugar. Freeze if you aren't going to use right away (in packages of the right amount for a single batch of PDF).
Then sub your purée for the purchased type in the Boiron recipes
Many thanks Kerry,
I have just finished taking the stones out and picking out the few cherries already rotting. I have 1.23kg fruit without stones, stalks or leaves. As I completed the task I thought I had wasted my time taking the stones out. Traditional clafoutis recipes keep the fruits intact to maximise taste. I will tie the stones in a muslin square in hope that some of the flavour can be captured...
My bowl of cherries deconstructed
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On 4 June 2017 at 5:25 PM, Anna N said:
I think the appeal of vegetarian meals to me is the variety that lands up on the plate. If you belong to the old "meat and 2/3 sides" mind set, one needs to be on one's toes to incorporate much variety on the plate. Remove that "hunk of protein" as my friend would call it and there is much more room for a variety of interesting ingredients.
I agree absolutely with your point @Anna N, while we seem to have been lucky in our experiences with HF the main plus for us has been trying out exceptions to what my generation in England would call 'meat and 2 veg.
I struggle with the now commonly used 'main' and 'side': to me 'main' makes me think of water supply (commonly referred to as 'the mains') and not for food unless followed by the word 'course' until recently; a 'side' is, to me, just that - one aspect of something - right side, left side. Vegetables might have been placed in a side dish but not in my personal experience, we tend to place them to one side of the plate accommodating our 'main'. Apologies if this seems ridiculous, having lived outside England for a while these terms seemed extremely odd when I returned and they appeared ubiquitous.
We haven't used HF or similar in the past few weeks, demands on time have made them impractical. Perhaps for that reason we have received advice that we can give two more boxes to our friends at no charge to us or them whatever. Frankly we are running out of friends! Each friend we have given a box to has also received vouchers for their friends. As friends are often mutual we are quickly working through our collective contacts.
I don't know if we can give boxes to acquaintances in other countries where HF operates. If anyone in the UK wants a free box please PM me. If anyone in other countries where HF trades would like a free box I will contact Customer Service to ask if this is possible. Again, please PM me if you are interested. It will be first come first served. Please understand there is no financial advantage to me for passing on the vouchers, this is not 'pyramid selling'. The only condition that really matters is that a free box can only be donated to someone who has never tried HF before. Facebook entries indicate problems when someone else at the same address has already had a box.
Having been introduced to HF via a free box we looked around for other similar businesses. I wrote about Gousto before but we also came across Simply Cook. It should be called Simply go Shopping and then Cook. Rather than provide all the ingredients ready for prep and cooking this option results in a box with a set of herbs, spices stock bases etc for various recipes. Cards provide the instructions for cooking the meal and each has a shopping list telling you what you need to buy. We only ordered their introductory box because, yet again, a kind friend gave us a voucher that brought the total price for these seasonings to £1. The box has been sitting in the kitchen for weeks. We had no choice in respect of the recipes for the intro box but I believe that has changed. I have been inundated with emails despite cancelling my subscription and attempting to unsubscribe from email. The recipes haven't inspired us but I'm sure if they had arrived with all of the necessary ingredients we would have used them and perhaps discovered more exciting new things.
For the sake of completeness here is what we received:
Here is the content of one set of seasonings. Perhaps we shouldn't have opened the box so that I could have sold it to a collector in 20 years when I suspect Simply Cook will be just a part of food history.
We will continue with HF from time to time. So far we have been lucky and the only item missing has been some rice. We had rice anyway so the omission didn't spoil the meal and we were refunded for that recipe.
Putting aside time saved and a reduction in waste that HF has brought the main (not water, not an element of a menu) plus for us has been an introduction to ingredients and recipes we would never have been tempted to try. I think I've written about this before but more time has passed and now we often eat HF recipes having purchased the ingredients locally.
@liamsaunt and @patrisur photographs are stunning!
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That looks beautiful @ElsieD. I have transferred some of my bread straight to a loaf tin for the second rise rather than using a banneton. I was having similar problems with a part of the paton sticking and that causing some damage to the final product. Still edible and still good of course.
I have nowhere near the expertise of other bakers on here but I rarely use a banneton these days. Either I leave the dough 'free form' (as for a baguette, works also for a round) or it goes into the tin it will be baked in for the final phase. Because there are only two of us I often bake smaller loaves (rolls in England, not sure about other variations of English), freezing portioned dough after the first rise. As I've written elsewhere I would be lost without my Brod and Taylor proofing box, as would George the cat:
On on topic because there is bread rising in the box under George and 2 pots of liquid levain back right of the box... :-)
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I appreciate that this topic hasn't been active for a while. Also, on reading the more recent contributions much focus has been on perfecting PDF for use in other confections. Like @JeanneCake I'm hoping for further advice on PDF as a 'stand alone' sweet. @gfron1 and others very kindly helped me a year or so ago and I managed to produce my first successful PDF as a result, reported earlier in this thread.
Just back from spending time in France with friends I have cherries that I grabbed from their tree on Wednesday that need using without delay. Some are already rotting so I'm thinking of making puree with any that are still mould free later today. Four trees were absolutely laden with fruit, in itself odd because birds often make short work of stripping a tree that hasn't been netted.
I still have the pectin bought a year ago for the first experiment - @JeanneCake I can understand a little of your frustration on the different pectins, I had also bought NH before getting advice here that it wouldn't do for PDF. The company that sold me the NH had no other pectins and they had assured me it would be ideal! Having already bought other products from them I had trusted them and made the purchase. My pack of NH is still unopened.
I also now have the tartaric acid I was missing previously.
As I am still very much at the beginnings of PDF making any views on starting the process with fresh cherries would be very welcome.
My bowl of cherries.
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Le Chocdoc Goûte Paris
in Food Traditions & Culture
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Having been absent from eGullet for a while it was with great pleasure that I came across this thread and was able to read it all in one go. Had I known you were in Paris I would certainly have tried to join you, at least to say hello. Next time perhaps.
How did the EZTemper go at the Salon? I read and see a great deal about the Salon every year but have never visited in person. To be honest for those of us not in the profession there is enough mastery of chocolate to be seen in a walk around Paris, or any decent sized French town. I hope that the visit was good for you professionally as well as interesting from a more visiting type perspective, if that makes sense...
I’m off to rural France tomorrow for a week, weather permitting.
Thanks for all the pictures and for your perspective on one of my favourite places to be.