jmacnaughtan
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Posts posted by jmacnaughtan
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I don't know it, but it might be worth a shot.
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3 hours ago, blue_dolphin said:
I took these to a brunch yesterday and was advised by the friend who got the leftovers that they go very well with a small glass of port. I need to make more so I can test that out!
And if they go well with a small glass, just imagine how good they would be with a large one.
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My better half's last bag of truffles mysteriously... disappeared, so I had to replace them. I forgot they were this fun to make.
And I don't care that they're wonky and irregular.
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Heh. I've always seen fresh gizzards and wondered what to do with them. Now I know. I generally buy them canned.
(Also, thanks to that last post, I discovered @Baron d'Apcher's blog and my productivity dropped to zero. I hope you're proud of yourself.)
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I would reduce it first and then see. I've never used additional gelatin in a sauce, and I have no experience of Wondra.
What's your sauce?
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5 minutes ago, JoNorvelleWalker said:
Saute them and toss them into compost.
Not a fan, then?
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Sauté them and toss them into salads
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13 hours ago, paulraphael said:
There are a couple of things you can do to make this family of sauces more wine friendly (vinaigrettes and beurre blancs are both emulsified sauces with an acid base). You can make the acid weaker, by choosing a lower-acid vinegar, or diluting it with water or another neutral liquid. Or using less lemon juice in the beurre blanc. And you can go with a more acidic wine that won't get flattened by the tartness of the sauces.
Here's a Serious Eats article that discusses wines and vinaigrettes.
Winefolly.com makes similar recommendations for beurre blanc, also taking into account the need to cut through the butter. Suggestions include "lighter zestier white wines and wines with more herbal and savory characteristics such as Sauvignon Blanc, Muscadet, Cortese di Gavi, Verdejo, Vinho Verde, White Bordeaux and Grenache Blanc."
An interesting article. I don't find that beurre blancs fight much with wine - I do tend to control the acidity, and use enough butter to mellow it out.
But one of the reasons I use vinaigrettes is so that I don't miss wine with my food if, for whatever reason, I'm not drinking
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A little late, but a dessert for Valentine's Day
Chocolate, chestnut and clementine tart
Chocolate pastry
Milk chocolate ganache
Candied clementine
Clementine Chantilly
Chestnut cream
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14 hours ago, RobertM said:
This also had geletan in it along with the chocolate, sugar and water. It was a beautiful Shiny glaze and then when I tried to smooth it......well, you can see the results.....
I did the same thing the first couple of times, promptly ruining the finish. I have since learned to pour it over, make sure it's covered and STEP AWAY FROM THE CAKE.
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For fish, I love a beurre blanc.
If I'm not drinking, I do a lot of vinaigrettes too. They work surprisingly well on steaks and fish. They just don't pair with wines
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11 hours ago, RobertM said:
My first attempt at a Sachertorte; while not “perfect” I don’t think it looks to bad....
A good effort! Is this the classic glaze, with just chocolate, sugar and water?
I had a lot of trouble with that when I first started doing Sachertorte, until I learned not to even try smoothing the glaze once it's on the cake...
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It doesn't seem too complicated. If you can make pastry, ganache and sabayon you should be able to do it no problem.
Just watch it like a hawk in the oven at the end.
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I wanted to play around with some old bananas, so I made a tart. I think I need to work on a new style though, all my recent desserts look alike...
Banana, hazelnut and Golden Grahams tart
Hazelnut and Golden Grahams crunch
Banana bread
Banana whipped pastry cream
Decoration, etc.
Tasty, but lacking something. Some citrus or passion fruit would have brightened it up a little.
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I have not. Maybe you have a recipe you'd like to share?
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I experiment quite a lot, but more in terms of technique than ingredients - I'm fairly conservative in that regard.
But I enjoy using meat cooking techniques for vegetables, potatoes in risotto, etc.
I've recently been enjoying cooking with different animal fats
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14 minutes ago, gfweb said:
Maybe omit the initial braise and do a long sous vide with meat glue?
I'm not sure how the meat glue would help, unless you deboned an entire oxtail and wanted to glue it back together. Even then, the gelatin would hold it together fine - there's even more in tail than there is in shank.
Although, it might be an idea to just braise the entire tail until you can pull the bones out easily, and then roll it. That way, you'll have the natural rounded shape of the muscles working to your advantage when you slice it.
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On 04/01/2018 at 11:14 PM, Okanagancook said:
My meat glue in the freezer is old so I thought I would try the agar. It’s done now. The recipe is shredded braised oxtail meat which is rolled in cling film like Happy in the Kitchen technique. After setting in the fridge it is a firm roll. Then it is sliced into 1 1/2inch discs, breaded on one cut edge and reheated in a pan and then in the oven. Served as a tapas dish with the braising sauce poured over the top. Pretty simple except when I put in the oven it fell apart in the oven.
if I were to do it again I would use meat glue once I find more. It does taste amazing I might add.
if I were to bread more of the outside then it would need frying too which would mean more handling which I am afraid would increase the chance of it falling apart more.
I've done this kind of dish a few times, mostly with beef shank, and while it's a little fragile when hot, I've never had it fall apart.
What I would recommend for the next time is not chopping the meat up. Leave the pieces as big as possible and roll them all together when still warm - the bigger the piece, the more structural integrity it will have. Then I either just heat the slices gently in the oven, or sauté on one side, turn over and finish in the oven.
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7 hours ago, rarerollingobject said:
I would be disappointed if you didn't.
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23 hours ago, rarerollingobject said:
Pralines roses, the pink pralines of Lyon; almonds and hazelnuts slowly caramelised and crystallized in sugar and orange blossom water.
I’m going to crush them slightly and fold into buttery brioche dough to make Brioche Aux Pralines Roses. Not tomorrow though, it’s going to be 100F here..
Those look good
If you're doing a Saint Genix, the trick is to incorporate far more pralines than you think the dough can possibly hold.
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On 02/01/2018 at 7:39 PM, Ann_T said:
Beautiful. Each cookie is a work of art.
I promised Moe donuts this morning.
I am jealous of Moe.
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On 04/01/2018 at 9:51 AM, JohnT said:
I would place the "topping" on the raw dough, then bake. I have never tried to make brioche tarts as you describe so really cannot give a definite answer. However, I would presume it was done in a similar way to a Danish. Maybe @jmacnaughtan would have an answer for you.
I'd tend to agree with @JohnT - you'd normally want something to proof the brioche around. Do you have a picture or recipe of the kind of tart you want to make?
It might depend on the topping though - some require very little cooking, so it might be better to put them on after, maybe after removing some of the brioche.
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If you don't have a massive power output on your burner, add some butter to the pan. It'll help with the colour and taste better (as long as you don't burn it).
Although, for thicker steaks, I now use the Alain Ducasse method.
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1 hour ago, rarerollingobject said:
@Tri2Cook - Well, to my eye it’s because you have something as resolute and brutalist in form as a solid, tall cylinder of cold-looking concrete-like cake, you want to contrast it with something more organic and whimsical in form and colour.
Otherwise you have a plain pylon of cake that calls for SOME decoration; flowers would look wrong, ribbons or sprinkles similarly incongruous, spiky chocolate shards too similarly cold. I think the height and drama and organic curves of a sail are just about the perfect decoration to contrast and set off the concrete-yness of the cake beneath it.
Might be fun to play around with moss, glass or rust effects. If, that is, you're up for making another concrete cake
Is a "bullet cake" a thing?
in Pastry & Baking
Posted
It must be loaded with the stuff, otherwise it might just go off half-cocked.