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PassionateAmateur

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  1. Raspberry mousse cake: 3 thin almond sponge layers separated by yuzu curd and passion fruit curds, surrounded by raspberry mousse. dehydrated raspberries on top.
  2. As with every tool I've ever hunted, JB Prince has them: https://www.jbprince.com/garde-manger/fish-bone-tweezers-angled.asp
  3. Weinoo -- Where did you order the stainless pegboard from? My Brooklyn apartment still has un-utilized wallspace!
  4. Thank you so much - will save this in 8 different places so it can never disappear on me again
  5. I'm thinking about adding a thin, slightly-softer-than-normal pate-de-fruit layer in an entremet...want that super power hit of flavor. Cross your fingers for me!
  6. Thanks so much, Kerry -- you're a lifesaver!
  7. Hi All, The link on the Boiron site no longer works to pull up the various formulae to make pate-de-fruit from their purees. Did anyone happen to save it somewhere that they can share? Thanks!
  8. BeeZee -- can't help you with the rice dressing, but King Arthur makes gluten free flour - I wouldn't trust it for baking bread, but it works just fine as the thickener in gravy (I had "that one guest" at my place last year). Worked exactly the same as normal all-purpose. Whoops -- just saw your later post. Oh well, someone else might need the suggestion!
  9. Thanks all. Keychris, at 246 is it about the texture of fudge? I’m worried I’ll tip it into chewy-taffy territory.
  10. Tiny pork pies! Kept it simple -- shoulder, bacon, shallots, granny smith apple, cognac & cream.
  11. Hi All, After binge watching Great British Bake Off, I decided to make Millionaire Shortbread (cookie bars with shortbread base, caramel layer, chocolate layer on top). All the recipes I found online had slight variations on the following for the caramel layer: sweetened condensed milk + sugar + butter, boil x amount of time. Experiments came out bland, over-sweet, underwhelmingly caramelly, and grainy - blech. Yesterday I decided to tweak my regular caramel sauce recipe to make my own -- I believe I ended up going with 800 g sugar, 440 g heavy cream, 360 g butter, dash of salt - I cooked the sugar to nice dark caramel, added the dairy & salt, then boiled, stirring until temp came back up to 238 degrees F. Poured over cooked shortbread in pan, let cool a bit, covered with melted chocolate and let set overnight at room temp. The flavor and smoothness is out-friggin-standing. But, while I've gotten rid of the graininess, I have definitely not chosen the correct temperature, as it seriously oozes when I cut into bars, rather than cutting cleanly. Anybody have any thoughts on what temp I should have used? Clearly 238 is not a winner. (though I am still totally happy eating these with a fork, since they can't be finger food). Thanks! Emily
  12. 3-5 habaneros, if sliced, are likely going to produce rather more heat than you're looking for in a 1.75 bottle. I'd suggest tasting it after about 15 minutes and then at 10 minutes intervals after that, so you can stop when it gets painful.
  13. Just finished re-reading Kitchen Confidential. Such a shame that voice is lost to us!
  14. In a Brooklyn apartment, it's not just the kitchen that's small.
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