jackal10

Curiously, it will work better with not so fresh eggs. Yes, you must fill the ramekins to the very top. I would not get hung up too much on the ratio of yolks to whites; 1:1 works fine. More important is the ratio of base to whites - if you use just melted chocolate and whites, then the expading foam doesn't have to lift all that flour and milk..

Butter or olive oil, vanilla and poach. DO NOT OVERCOOK; 45C max

Is your chopping block for use or decoration/ If its for use, then it will get chopped on, scratched and mildly abused. Replaced even form time to time. If your knife dulls chopping on wood, then there is a problem with your knife.. Go to Chinatown and buy an chinese chopping block, and save yourself $50... (Online example)

I think you need two lists 1. Top ten things I've eaten or drunk 2. Top ten things I've still to eat or drink

Clearly there is a personal ranking: an individual can say that this dish is better than that, or that this meal is better than that. However I doubt that these are absolutes, or and they may be culturally independant. I suspect universal criteria for gastronomy are fine ingredients, lovingly prepared. Beyond that all is relative, not absolute. There are many "perfect" gastronomies, just as there is no one perfect fruit; a perfect apple differs from a perfect orange, and a perfect peach, and it is not meaningful to discuss which fruit is more perfect. Your perfect peach may not even be mine, though we might both agree it should not be bruised or rotten.

a) Leave out the flour. melted high quality chocolates, fold in the yolks, add some booze or extra sugar if you like, fold in a little of the whites (not too stiff) to lighten the youlk mix, then fold it into the whites. DOn't beat out all the air b) Prepare the ramekins well - melted butter and then sugar the inside. Clean the top edge after filling c) The key to success (not often known) is bottom heat. Preheat a thick pan, or put a cool pan on the shelf above. Convection ovens work better than fan ovens for souffle. d) Some like adding a "surprise". I like a small cube of bread soaked in some liquor in the bottom of the ramekin before adding the mixture. e) You can play great games at table - break the top an pour in cream or other good things, or a quenelle of chocolate sorbet... One inch rise on a one inch deep ramekin is good. Souffles will collapse as they cool, especially if they are under cooked.

Ottolenghi St John's Bread and WIne Baker and Spice

Marco: Get you to a Tesco with a butchery and get their ribs on the bone in as large a piece as they will sell you. They will hold it for a week of two for you if asked. Its also very well trimmed, with little bone waste. Cook it in a 65C oven to 58C exactly - about 7 hours. You will be amazed!

Depends on what else you have for sides, or starters Bone waste is maybe 20%, depending how well your rib is trimmed Think of it as a hamburger patty - 8oz serving is generous, A whole meal (unless your a competitive eater) is usually not more than 1 1/2 lbs of food.

Yes. Do a google search for Polydextrose and fermentation...

Depends on the yeast. Normal bread yeast will not digest polydextrose, although there may be up to 1% glucose as an impurity - poly dextrose is made by polymerising glucose. Indeed there is even a patent on removing glucose from polydextrose by fermenting it with yeast. Lacto bacilli (as in sourdough) may be able to split polydextrose into fermentable sugars. I don't think there is much work on this, except the classic study of polydextrose eaten by 30 chinese subjects showed that there was a small increase in the lactobacillus content of stools compared to the control group - polydextrose is fermented in the large intestine. It would be interesting to try your mix with a sourdough starter. You would need to increase the proof time. Consumption of more then 10g/day of polydextrose "may lead to excessive flatulance". Commercial low-carb bread mixes, such as Keto, contain sucrose to feed the yeast.

Imam bayaldi Auberigine caviar

There is not much there for the yeast to feed on, so you must get the aeration from some other means, either chemical (baking powder) or mechanical (lamination), or add something for the yeast to chew on. As it is, the yeast is just acting as a flavouring, although there will be a little activity from the yeast eating itself and the carbs in its carrier. Not sure what the rules allow, but yeast basically eats simple sugars, like Fructose that is split from the starch in a normal recipe. You could try adding a small amount (say 1T) of fructose, maybe as honey.

Its in grams...

We discussed this in the summer. I even grew some Discussion with pictures and recipies: http://forums.egullet.org/index.php?showtopic=20445

Cresci on Stollen: Every North European country has its own Stollen A traditional Christmas cake, it is formed by three layers (nece its long shape) of the same dough, which are then twisted to create a final triangular shape. They go on to say that the the three layers and the triangualr shape are symbols of the the Trinity; Butter, Rasins and Almonds are also a symbolic trinity, and also symbolise fertility, money and long life.. My adaptation: Dresdener Stollen Sponge Flour 900 47.37% Milk 350 18.42% Yogurt 250 13.16% Starter 60 3.16% Sugar 30 1.58% Mix, rise at 26C until tripled Flour 1000 52.63% Egg Yolk 100 5.26% Rum 100 5.26% Salt 40 2.11% Vanilla 2 0.11% Orange peel 20 1.05% Icing sugar 400 21.05% Butter 700 36.84% Sultanas 1200 63.16% candied peel 400 21.05% Almonds 350 18.42% Mix, double, divide, shape, rise at 26C for 3 hours Marsipan log optional Total flour 1900 100.00%

The trick is to get many meals out of one dish Chicken->salad->sandwich->soup->risotto->fried cakes Home made bread is cheap, and transforms many things...

Louisa on Butter

melba toast?

Can we come? Sounds delicious! Let us know how it turns out. I'm not sure the main is that complex. Lamb is pretty tolerant, especially if you have cooked it long-time-low-temperature. You could take it out even a hour or more before, carve, and just keep it warm. The jus can be prepared ahead, and kept warm in a bain-maire. You want veg that can be mostly pre-prepared, and just refreshed - that is was a restaurant would do, so roasted or steamed or puree is a lot easier than grilling or anything that needs to be cooked a la minute.

Yes. exactly, copied form my spreadsheet. The tabulation gets a little mixed up.I can email you the original if you need. The first column is the origianl recipe. The second bakers percentage, The third column is 10% of the first, which is what I use at home. The fourth column is that in imperial measure (oz) The total flour is 100%, about 72% in the first dough, about 10% in the sponge and 18% added in the second stage

The book is not a professional book, so the orginal recipe is in volumetric (US) measurements. I did the conversion, Cresci is in grams for professional size batches - 20Kg dough weight. Again, I di the conversion for the above tables, and usually make 2 x 1Kg loaves for my own consumption. There is very little anecdote in this book just the occasional comment.- most of the andecdote in in Classic Cuisine Volume 1, I've never seen the technique of putting the dough in a cold oven before and then rasiing it to 400F. I guess its a sort of longer, warm proof. Andiesenji: I'd love to see your recipe...

This is the cuisine of Italian Jews. There is nothing inherent in a Pannetoine recipe or tradition that makes it not kosher; much, if not all "jewish" food is an adaptation or direct import from the host community. For example I have always thought of Gefillte Fish as a version of quenelle de brochet. My summaries of the recipes: "Modern" Pannetone Adapted from "Cresci" The Art of Leavened Dough Iginio Massari and Avhille Zoia Original Bakers % 10% oz First Dough grams grams Starter or Sponge 1000 18.18% 100 3.5 Flour 4000 72.73% 400 14.1 Sugar 1250 22.73% 125 4.4 Butter 1450 26.36% 145 5.1 Water 1300 23.64% 130 4.6 Egg Yolk 1400 25.45% 140 4.9 Mix until smooth: proove until tripled (10-12 hours) Second Dough: all the first dough plus Flour 1000 18.18% 100 3.5 Egg Yolk 1300 23.64% 130 4.6 Sugar 1000 18.18% 100 3.5 Honey 250 4.55% 25 0.9 Butter 1550 28.18% 155 5.5 Salt 80 1.45% 8 0.3 Water 700 12.73% 70 2.5 Sultanas 2000 36.36% 200 7.0 Canidied peel 2300 41.82% 230 8.1 0.00% 0 0.0 Total 20580 374.18% 2058 72.5 Flour weight 5500 100.00% 550 19.4 Hydration 2000 36.36% Machlin Flour 562.5 100.00% Water 177.75 31.60% Sugar 150 26.67% Salt 6 1.07% Butter 250 44.44% Eggs 5 300 53.33% Raisins 200 35.56% Peel 100 17.78% Vanilla 10 1.78% Yeast 10 Cresci is essentially a 3-stage dough; Machlin 2 stage, but then puts the dough in a cold oven.

a) What's in season b) What's in the fridge (not always the same) c) What have I read recently on eG, or in a new cookbook and want to try d) Any special theme or occaision (Xmas, Burns Night, etc) e) Dietary restrictions of the guests etc. That usually gives me the main course or courses. Can then work the decorations and small courses around that.

Not sure if this is the right place for this thread... I've just received a copy of Edda Servi Machlin's "Classic Dolci of the Italian Jews", (ISBN 1-878857-12-6) and I'm blown away. Its the third volume of her "Classic Cuisine of the Italian Jews". click for pix Lots of recipes new to me, in the Italian biscuit tradition, with chestnuts, almonds and often flavoured with anise. Its where my Pannetone recipe will come from this year. I usually use Cresci, but this seems a simpler and more direct recipe.