jmacnaughtan
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Posts posted by jmacnaughtan
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On 6/24/2020 at 6:31 PM, RWood said:
Back when my mother had to pick fresh cherries (20lbs), I decided to help use them up by making Cherry Almond Scones. I used the blueberry recipe from Cook's Illustrated. Added a little almond extract to the dough, then topped with sliced almonds before baking. Made a double batch that's stashed in the freezer.
Those do look very appetising - I'm a big fan of cherries used well
I still don't really "get" American scones though - what are they? Are they cakes? Muffins? Sweet, savoury or both?
Growing up in the UK, I learned early on that scones are first and foremost a vehicle for butter/clotted cream and jam. Is it the same for these?
I remember following a Francisco Migoya recipe for "scones", and being a bit uneasy about what came out of the oven (but I have other issues with him too)...
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11 hours ago, Rajala said:
Rhubarb tart!
I'm most impressed by the pastry - the colour and thickness look outstanding.
Chapeau!
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10 hours ago, jimb0 said:
i personally like a big chip but you could probably get something closer to what you want with a quick blitz in a blender or food processor.
I've never had much luck with that - just big chips and a lot of powder afterwards.
Maybe just put them in a freezer bag and whack them with a rolling pin.
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8 hours ago, weinoo said:
Here's what happens when I want to bake first thing in the morning, before it gets too hot in my kitchen to turn on the real oven. And I want to make these in the real oven.
I overcrowded the cookie sheet, and a bunch of them were stuck together. Then I couldn't get them off the cookie sheet easily - but could have had I lined the friggin' cookie sheet with a piece of parchment! Idiot.
Still tasty.
I'd still pound them.
And judging by the big gap on the tray, you and your tasters had no problems with them either
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2 hours ago, weinoo said:
Boy, this is a stretch.
Not really - you've never seen a piece of meat retract in the pan? Seems more unlikely that you'd get a perfect contact across the meat. In my experience, you're less likely to have any scorching when you've got a lot of liquid fat.
Maybe try it out.
1 hour ago, d_animality said:so basically u just cut the fat and put it on top of the pan as oil?
No, I use rendered animal fat. If you don't have any lying around, you could probably buy beef suet or duck fat.
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On 4/25/2020 at 2:02 PM, weinoo said:
Well, that's one way to do it.
But what the fuck type of pan is he using, and why so much oil?
More oil means more contact - a rib-eye like his can warp a bit, taking parts away from the metal. More oil keeps it in contact with the meat.
I'd always prefer saturated animal fat for searing meat of any kind - it's a lot more stable at high temperatures than oil, and gives better browning.
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On 3/28/2020 at 2:57 PM, rotuts said:
jamie Oliver has a new short series : Keep Cooking and Carry On :
https://www.jamieoliver.com/recipes/category/books/keep-cooking-and-carry-on/
of course , it helps to have a pantry .
Im a fan of his , I can see why some might not be.
5 shows . Dont know how universally available it is.
just thought Id mention it , if you are a fan
Huh, I didn't realise he was still on TV. I suppose he has a bit more free time now...
On 3/27/2020 at 10:51 PM, heidih said:Serious Eats just put up a nice assemblage of projects for us isolated ones https://www.seriouseats.com/roundups/big-cooking-projects
There's some good things here
I've always wanted to do a proper choucroute, but out of the two of us, I'd be the only one eating it. The odour would probably result in a few Words as well.
The main annoyance for these big projects is that they deserve a big audience
This is the reason I haven't been making a lot of cakes - if I don't have enough people to feed them to, they hang around and become breakfast...
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Just now, Anna N said:
Well that would be really mixing it up! I have never even imagined adding raisins to Japanese curry but what the hell — these are trying times so I might try it.
For me, the quintessential starch-thickened British curry sauce must have raisins.
And generally be served over chip shop chips
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1 hour ago, Anna N said:
I keep thinking about an egg curry. I could certainly make it with Japanese curry paste. That would be an easy meal in the coming days. Thanks for the idea.
That would definitely work. I can't remember where I read this, but it seems that Japanese curry was actually brought over by the English. I makes sense, as it bears no relation whatsoever to any Asian curry...
The question is, do you add raisins?
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I needed something comforting and vintage British, so I made an egg curry.
Lacking any Vesta's, I had to make do with my own spices and aromatics, but it was good! Reminds me of Japanese curry
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I'm probably not the only person who's movement has been restricted recently. With work slowing down too, it seems like a good opportunity to spend more time in the kitchen...
Tonight I'm going to play around with a duck breast, fennel and some Georgian spices.
Anyone else making the most of confining times?
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Caramel is always going to be pretty sweet, that's just how it is.
I'd avoid using brown sugar, molasses or maple syrup, though - it makes it impossible to judge the colour. The darker the colour, the less sweet it is.
And yeah, always add some salt.
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57 minutes ago, robirdstx said:
Thanks
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15 hours ago, BeeZee said:
Pasilla chiles, rehydrated, would be great used in homemade enchilada sauce if you like Mexican food...
I do, but I know very little about it. Know any books or websites that could give me a good start?
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Great thread!
A few hundred km from my spice cabinet, but I have managed to find some more or less hard to find stuff here in the UK
I got the whole chillies on a whim - any ideas of what to do with them would be appreciated.
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Roast chicken with a Dark & Stormy on the side
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3 hours ago, Paul Bacino said:
Ie-- for marinades as such. Raw un-cooked.
Was playing with a Asian marinade w/ raw garlic. The post linger palate effect seemed a bit acrid.
Is raw garlic good on its own? I grow garlic, maybe mine is turning. I'm out 5 months. or should I poach it it ?
B
I get the same thing in space pastes for curries - unless I cook the hell out of them, I find it hard to get rid of the acrid garlic taste.
19 minutes ago, MokaPot said:You can grate the garlic super fine. I have grated raw garlic on the finest Microplane grater and put it into salad dressings (vinegar is one of the ingredients). The garlic ends up garlicky but mild. I think the vinegar, etc., cooks the garlic.
I find the exact opposite - grating it fine makes it the most powerful (because it ruptures all the cells?).
Now, I dice it finely like an onion into, well, very fine dice. They add fragrance but don't dominate, so much so that I now dice a couple of cloves and add them at the beginning, middle and end of a preparation.
Also try degerming the garlic - apparently the green shoot is where a lot of the acridity comes from.
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3 hours ago, Matthew.Taylor said:
Ok, it’s Super Bowl Sunday soon, and I have a recipe for a herbed sour cream pull-apart loaf that I was going to make. But I think it needs a dipping sauce, so I thought I’d ask you guys. The herbs are minced garlic, rosemary, thyme, and parsley, if that helps.
Good soft salted butter
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Gardening gloves might help. I doubt they're fireproof, but they're thick and give some freedom of movement.
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I generally roast them dry (with salt) for fifteen minutes or so before adding butter - pretty much the same as how I sautée them. I haven't done a side-by-side, but it feels like the water leaches out faster and the butter doesn't burn.
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On 11/7/2019 at 6:55 PM, Margaret Pilgrim said:
Just an aside here, Bordier has received a lot of ink both paper and internet, so it is foremost in many people's minds when they speak of premium (French) butters. But there are many, many small producers in every butter-making/consuming country that are as good, maybe better. And sleepers are found in hinterland supermarkets that stock local product that is quite amazing. But even Monoprix's own cultured butter is very good at an "almost free" price.
The most interesting aspect is how butters differ. Comparing excellent against excellent, they will vary as much as cheeses do. A wonderful project to find, taste and compare.
True- and I am a huge fan of Monoprix's own unpasteurised butter. Almost at the same level as Bordier, but half the price (and I don't have to schlep so far to get it).
I find small-dairy butters can be hit or miss. When they're good, they're excellent, but all too often they keep them stored in the same place as their cheese and the flavour really suffers. Small-dairy cream on the other hand is almost always phenomenal.
Do you know any interesting butter dairies in Burgundy? I'm going over to Dijon in a couple of weeks, so it might pay to take a look around. I don't think Gaugry do butter, but there must be other cheese places that do.
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I'm curious about how you'd peel a squash one-handed after that video.
But @Nancy in Pátzcuaro, whichever method you choose, I'd recommend getting some protection between the back of your blade and your index finger when you get around to cutting it. There are few things more irritating in the kitchen than squash blisters on your cutting finger.
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15 hours ago, Margaret Pilgrim said:
He has several stand-alone shops in Paris. I believe he's located in Loire-Atlantique.
The crazies I would invite would bring astounding stuff, nothing prosaic. We have extraordinary artisan butters locally (North Bay) and quite amazing breads.
I used to suitcase Bordier's flavored butter home but it somehow got ahead of me. I have citron, vanille and algue in my freezer. The algue is interesting melted on lamb chops or steak as you might an anchovy butter. In the long run, it is easy enough to make your own compound butters when you want an additional flavor.
The best butter I have encountered in France is Le Ponclet. Unfortunately, it is very limited supply and almost never available outside of select restaurants. It is occasionally featured at Epicerie Papa Sapiens on rue Bourgogne in the 7th.
OK, I'll keep an eye out for both him and Le Ponclet.
I don't think I'd want to use butter this expensive in cooking (although I have been thinking about mashed potato with Bordier). The seaweed butter is excellent, I find it tastes almost exactly like red caviar and just have it on bread.
I've heard mixed reviews about the vanilla butter, and I'm not sure I'd enjoy it. The strangest one I've had from them is their buckwheat, with pieces of toasted buckwheat mixed in - it was interesting, but I wouldn't pay extra for it.
Weirdly, in the Grande Epicerie, the 125g and 250g of their standard salted butter are the same price
No idea how that works.
Your Daily Sweets: What Are You Making and Baking? (2017 – )
in Pastry & Baking
Posted · Edited by jmacnaughtan (log)
Thanks @Kim Shook and @RWood, that clears things up.
For what it's worth, I can't get clotted cream here, either. The closest is "crème double", which is thick, rich and tasty but not at all the same. Sigh.
Has anyone got a reliable base recipe for American scones? I'd like to try them again.
ETA: Just saw @Smithy's post. Thanks for the input!