Jump to content


participating member
  • Content Count

  • Joined

  • Last visited

1 Follower

Profile Information

  • Location
    Venice, Italy

Recent Profile Visitors

5,087 profile views
  1. I'm just reporting all the infos that were published in the food media in the past years. There was a big fuss about this, because well, for many people saying that carbonara was created with American war food supplies is like killing your grandma. But all researches point in that direction. That is the story for gricia, mainly. It could be a good explanation for carbonara too, but there are no real proofs for this. Nothing was ever recorded or mentioned anywhere. No people recalling eating that before WWII. If it was a traditional recipe originating be
  2. Where I live, if you go to the butcher and say you want to make carbonara, then he will give you smoked pancetta. That's the "tradition" here in Veneto. In Lazio they switched from bacon to guanciale because that's what was common there for pasta (gricia and amatriciana). There are absolutely no records of something similar to pasta alla carbonara before WWII, lots of people spent lots of time researching and found nothing. There are/were living witnesses of people making that pasta using the American food supplies at the end of the war. So it's almost impossible the name came from the secret
  3. There is no clear explanation for the name of this pasta. "Carbonara" is an adjective that can have these meanings: - related to Carboneria, a secret society that was created in Naples a couple centuries ago, some people say that some old Neapolitan recipes are the ancestors of the actual pasta alla carbonara, since they used an egg sauce; - related to "carbonari" (= charcoal makers), some people say that pasta alla carbonara was created by the charcoal makers in central Italy (copying the story for gricia and amatriciana); - related to "carbone" (= charcoal), referring to
  4. People going purist with carbonara is a puzzling thing. There are no written records about carbonara before WWII. The most accepted version of its history is that it was born as emergency food during the end of WWII: people had few food to eat, mostly stuff given by the American troops. So they made a pasta using dried eggs and smoked bacon. It tasted good and they kept doing it after the war, with some changes out of necessity (plenty of guanciale, not much bacon, after the American troops went home). Claiming you absolutely need guanciale is a non-sense, since it was born with smoked bacon.
  5. Judging from the photo the galette was underbaked. Top and bottom layers are underbaked, that's a common problem for the bottom layer but not for the top. The filling is too thick, it should be about half. Next time you should reduce the filling to 50% of your current amount, then try baking it at 160°C convection. Much depends on your oven, your ideal temperature could be 150°C as well as 170°C. Baking times change from oven to oven as usual, if in doubt bake it 5 minutes more. Remember that frangipane is cake-y, not custard-y. Teo
  6. How much the puff pastry will rise depends on many factors, width is not the first. It depends on the shape of the piece of dough you are baking, if it was docked/scored or not, if it's in contact with a filling / something else. Besides that, don't expect a 4 mm thick pastry will rise the double of a 2 mm pastry, it will rise about 50% more. And don't expect a 8 mm pastry to rise more than a 4 mm one, it will rise less. The thickness should depend on the size of the galette you are making. Really small galettes (single serving) call for thin pastry (3 mm), big pieces call for thicker pastry (
  7. Definetely this. All those veggies seem to be cooked properly. In such settings, receiving broccoli that were not overcooked to death is like winning the lottery. Teo
  8. I tried them to bake macaron shells, they worked fine but they did not tolerate much of professional kitchen abuse. Meaning the dishwasher handled them without much care, so they came back with many folds and could not lay perfectly flat anymore (becoming useless for macaron shells). The only improvement over parchment paper is that you can reuse them, so it's more of an environment choice (if at all, since you need paper to clean them). Most of the reasons why you choose silpat are absent with these sheets. You choose silpat over parchment because it's much thicker, it adheres to th
  9. Out of curiosity, has anyone ever calculated how much money it costs to pre-heat an oven at maximum temperature for an hour and with a heavy stone / metal sheet inside? Teo
  10. I frequently check Amazon to be informed about new releases of professional books, I use their lists for what was released in the past 90 days and what will be released in the next 90 days. All these fake books are a plague, there are TONS of them. Fake authors like Thomas Kelly (Thomas Keller) and Christina Tosch (Christina Tosi) that release like 10 books every month. You like a film or a tv series? Try looking for "______________ recipe book" (insert the name of the show) and you'll find some crap release. Everything is worsened by the fact that Amazon started letting people voting for an i
  11. Make a strong infusion (highly concentrated) in cocoa butter, then add a bit of this infused cocoa butter to the chocolate. Teo
  12. The general rule for being safe when doing simple canning is to be over a certain % of sugar content and below a certain pH. If one of these conditions (or both) does not apply, then things get complicated. Besides that, each place has its own different rules. As @pastrygirl wrote, the best thing you can do is asking to the local authorities, they are the ones with the better knowledge on what you can do and what you can't. They are not there to harass you, they are there to help you. And they are required to help you, since they are paid with your taxes. Te
  13. teonzo


    I would suggest to buy neroli essential oil instead of orange blossom water. Better taste, less expensive overall (a drop goes a long way). Be careful as with all essential oils (always dilute, never ingest pure). Teo
  14. teonzo

    Hot Chocolate

    Why not? They have a great return over investment. From what I understand you produce some chocolates at home, so covering their cost should be pretty quick. And you make happy a lot of people. Teo
  • Create New...