JoNorvelleWalker
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I have a couple of automatic hand soap dispensers that work well, but can you actually use Dawn in yours? Dawn is so viscous that it would not work in my dispensers.
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Absurdly, stupidly basic pastry & baking questions
JoNorvelleWalker replied to a topic in Pastry & Baking
Thanks for the suggestions. Not to leave the outcome hanging, I killed off the batter making pancakes. Soothed my pancake itch for some while I fear. One of the Amazon products I'm evaluating is a Caraway square griddle pan. No need to wash after making pancakes. I just wipe it with a paper towel. (eG-friendly Amazon.com link) Caraway is the most nonstick griddle I have ever used. -
Absurdly, stupidly basic pastry & baking questions
JoNorvelleWalker replied to a topic in Pastry & Baking
Not yet, but I did have more pancakes. -
Help! I've lost my cooking mojo and I want it back!
JoNorvelleWalker replied to a topic in Food Traditions & Culture
I have been off eating and cookery for a couple years, but I still buy cookbooks. -
Absurdly, stupidly basic pastry & baking questions
JoNorvelleWalker replied to a topic in Pastry & Baking
Help! Is there a way to repurpose yeast raised pancake batter? I made the following recipe: https://redstaryeast.com/recipes/yeast-pancakes/ The pancakes were good, but now I have a large bowl of batter attempting to break out of the blast chiller and strangle me in my sleep. Thoughts? -
Dare you say what project?
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Capacity is about six nutmegs. The shavings are about as fine as one would expect nutmeg to be. For spice grinding I mostly use a mortar or for grinding in quantity I employ my Waring: https://forums.egullet.org/topic/150545-wet-spicecurry-paste-grinders/?do=findComment&comment=2082442 I seldom bring out my melanger but to grind something incredibly fine, a melanger is the way to go.
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I have one. I use it for nutmeg. Works well. Minor problem is you can't lift it by the top.
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Batch 39: 90g blanched Spanish almonds 90g apricot kernels 350g water 280g sugar 60ml Neisson Esprit 70% ABV as a preservative My method was a slight simplification for this batch. Rather than heating in an hotel pan while stirring, I heated the orgeat in a 1000ml beaker on a new stirring hotplate. Then I homogenized directly in the reagent jar I use for storage.
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It's that time of year again... Supermarketitaly.com is having a 10% off sale today and I ordered Filippi Panettone Special Granfrutta. This is the same brand I enjoyed so much last year but a different variation with orange, lemon, apricots, and sour cherries.
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I like bluefish. It reminds me of shad, which most years I can never get. For cooking I grill bluefish. Plenty of oil in the fish. Bluefish may be cheap because it's caught locally.
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Your Daily Sweets: What Are You Making and Baking? (2017 – )
JoNorvelleWalker replied to a topic in Pastry & Baking
The cocoa is Dutch process, I did not find it bitter at all. Plus the cocoa gently cut the sweetness of the cake. -
Your Daily Sweets: What Are You Making and Baking? (2017 – )
JoNorvelleWalker replied to a topic in Pastry & Baking
If your question is addressed to me, in the past I have made orange buttercream for this cake -- using Tang for the orange flavor! (Though I confess I have not attempted a buttercream of any kind in a quarter of a century.) I also once frosted a three layer rendition of this cake with an Italian meringue. The Italian meringue was memorable, as while transporting my creation to a party the top layer slid off onto a quiche. For a time I investigated methods of heating the KitchenAid mixer bowl in order to simplify making a meringue. I found there was a patent on using metal tubing on the outside of the bowl. I looked into using a laboratory version of an Anova to circulate hot water. Nothing came of it. Then @Kerry Beal enabled me into getting a KitchenAid Precise Heat Mixing Bowl. I haven't tried it but the PHMB might work. Problem is the PHMB bowl is smaller than a standard mixing bowl and would not make much meringue. Perhaps enough for at least one layer. Hmm. Last night I dusted Penzeys' high fat Dutch cocoa over a slice of my cake. Simple and delicious. -
There is a method for this given in Rose Levy Beranbaum's Cake Bible. Welcome @nancyotr1.