jedovaty

Hi: There was a user on chowhound, adagiobakery, that would privately share a croissant recipe, and publicly presented the technique. It worked well, however and sadly, I can't find my copy of the recipe. Checking here in the off chance someone might have it, and be willing to share by private message please? This was the thread: https://web.archive.org/web/20210920062301/http://www.chowhound.com:80/post/tips-making-croissants-338441 Thank you! PS: I reached out to the user by email several months ago and never heard back.

I chanced upon this thread thanks to @blue_dolphin 's post in the ninja creami about the chicken pate. I was curious and read through, and may attempt duck pate in the near future, as I often get extra duck liver. That said, I've never heard of terrine, but it kind of looks like headcheese or a very dense aspic to me? Which then reminded me about Rick Bayless' technique for carnitas, where he sous vides the shoulder, then compresses it to make these blocks. It's kind of like a terrine I suppose, not cooked that way but compressed with with salt and it meats that sort of block shape. I've made it a number of times, and used the same technique to make a modern take on al pastor. I learned about the technique here. Could it be considered a variation on a theme for this topic?

@Lindacakes You may already know this, but just in case if not: if you try to make hummus in a FP from canned chickpeas, de-skin them first for a smoother product, otherwise, ymmv (I really prefer a high powered blender for silky hummus). It takes 10-20 minutes for a small can once you figure out the popping technique. It's one of those weird worldly things that's irritating, monotonous, creates an awful crick in the neck, yet is extraordinarily satisfying. More like a fffplüp than a pop I think. I use the FP to make bagel dough, pasta dough, falafel, dog treats, and food for the pet bird. Have tried it for other popular things but I think this thread is about the positive merits of a FP so let's leave it at that 😁

Hi there: I have very limited experience baking not-bread, and have some questions about nut tortes. My mom used to bake a very basic, yet tasty one: whip sugar and egg yolks, mix with ground hazelnuts, pinch of cinnamon, then fold in stiff egg whites. I found a similar recipe online a while ago, the difference being there are more yolks than whites (mom used all the yolks and whites): http://www.italyrevisited.org/recipe/Cakes/3967 Mom's recipe also uses about double the nuts in that one. Anyone make similar types of tortes/cake? I have two initial questions after trying a 1/4 batch of the linked recipe and baking in semi-sphere silicone mold. However, I used 3 egg whites and 3 egg yolks - so this is like a hybrid of mom's recipe and the linked recipe. It rose/collapsed in the oven. The texture was different from what I remember, not as dense as mom's, and kind of foamy/spongy. 1. how could I either keep it from rising, or keep the rise from collapsing? I'm mostly interested in making it a little more dense, however, I'd be curious to try it lighter if possible (i.e. keep it from collapsing) just for laughs. Would increasing the ground nuts make it denser, while reducing the egg whites keep it stable? 2. What kind of chocolate coating do you all think would be good? In mine, I tried to make a mirror glaze but it became a semi-gloss after ovenight rest. The layer was super thin (great) but didn't really add anything other than a slightly strange skin. I'm thinking a thin, crispy chocolate shell would be a nice segway.. how are those made? Just pouring tempered chocolate over the baked cake? Or, make the shell and put the cake into it? Thank you for time and input.

Buying the knives sounds like another idea, thanks.. however, I've looked up traveling with knives and I would be concerned they'd confiscate from my baggage so it's just wasted money. The place I'm going probably has knives at the stores I suppose, but I don't want to gamble that they will be inexpensive. Thanks for the tip on leaving a note. Instead, I can just blunt the knife edges a bit before I leave.

I'll be traveling outside my country (US) for about a month next year, staying at a furnished apartment. Should I bring my edgepro, get a stone combo like what was linked to earlier, or get one of those sub $15 pull-through sharpeners? The last time I stayed at a furnished place the knives were horribly dull and found that both dangerous and no fun at all. Sharpening knives is a very mundane and boring task but I do it 1-2x per year at home. The concern is losing the edgpro (and maybe its extra weight) if I take it, though I like the idea of not having to buy more crap. The freehand stone combo thingy seems nice and minimalist but doubt I have the ability to do it correctly, never tried free-hand sharpening and I cannot drill or saw straight lines to save anyone's life. The cheapo pull-throughs might work enough, but then it's more oddly-shaped junk to store at home.

Hi: I made chicken wings last night, 400F steam for 40 minutes. I let the wings dry out in the fridge for about 8 hours. The wings were on the baking rack, which was put on top of the upside down baking tray, which sat at the lowest position in the cso. No need to turn wings at all, delicious and even all the way around. No photos, sorry. Oven is pretty greasy now, oh bother. No wonder I like doing these in the grill outside instead.

I think pumpkin might be another word for the winter squashes and gourds, at least, I've heard it referred to that way in parts of central and eastern europe. I purchased honeynut squash the other day at the store. Wow, delicious! Earlier this year I discovered a recipe on BA that was an egg and dairy free "carbonara". I tried this for fun, and even made it accidentally vegan by rehydrating dried shiitake mushrooms then frying them until crispy since I didn't have any bacon. While delicious, it was no carbonara, and if I were to make it again, use a different squash since butternut and kabocha are a bit too sweet.. maybe acorn or spaghetti squash would be better. Appears to be similar to the risotto posted earlier in this thread.

I made this as written, except subbed maltodextrin for trehalose and half vanilla bean instead of vanilla extract; vanilla bean blended to oblivion in the vitamix with the cashews. The base was pretty sweet and quite vanilla in flavor, it had quite a bit of froth on top. The recipe filled two creami cannisters precicely. The frozen cylinder had a little hill in the middle, see photo. Spun on "sorbet" setting after 24+ hours, and the resulting texture was close to a gelato, silky smooth, with a slight powder on the aftertaste.. probably cashew or vanilla bean. It was strained through regular sieve, next time I might do so through a cloth filter despite how annoying that would be. Hand-mixed with oreo cookies, it was my best attempt yet! Comments from the family member with casein and egg allergies: "this is delicious. I wish the base had a little more flavor". I'm not sure what that means. Perhaps he is used to the commercial oat-milk ice creams, and is missing that oatmilk flavor. Hmm. Part of me now wants to try variations with emulsifiers (polysorbate 80, mono/diglycerides), roasted cashews, unrefined coconut oil, cacao butter, etc. I'm also wondering about changing the sugars to have a slightly softer product after chilling in the fridge. One of these days I'll work on presentation so I could make scoops as pretty as @andrewk512 and @blue_dolphin make. For now, it's everyone surrounding creami/talenti container with a spoon direct and double-dipping until gone 😛

No, although I looked through underbelly several times over the past few weeks, for some reason I totally missed both the article and his post! Thank you!! Yes, absolutely try with pomegranate! A friend gave me several pomegranates from his tree and I tried to make molasses from it to put on the ice cream, and I totally messed up by trying to take a short cut and run it all through my juicer. Ended up "juicing" the pith and seeds, so the resulting reduction of the juice was quite awful. Next time, will use a manual food mill to juice them. EDIT: no wonder I missed it, the article is recent! Cool! Edit #2: I have everything but trehalose and gum arabic. 🤦‍♂️ So close!

I made the goat cheese ice cream from Dana Cree's book. I read here @blue_dolphin has made it a couple times as well, and I've been wanting to give it a go, it was delicious! Tasty when drizzled with a fruity vinegar, or fresh passion fruit, or sour cherry preserves. Now, following a number of tries and variations, I am throwing in the towel on dairy free and egg free frozen treats (family member has allergies to these, as well as almonds), mainly focusing on oatmilk vs other milks for now. There seem to be inconsistencies in the oatmilks not only between the brands, but also carton to carton. The problems so far have been either poor mouth feel (nearly always very thin even with 4% inulin), unpleasant flavor mix, and off smells. I was able to get a good mouthfeel once, but on repeating the recipe a week later with the same brand oatmilk but a new carton, it came out thin. Ugh, this is frustrating. Are there any books or good resources which have recipes and proper measurements for dairy/egg free ice creams, gelatos, sorbets (i.e. not by volume)? My goal right now is to find a decent "cream" base to start with to make the sweeter kinds such as oreo, caramel, PB, etc. Later, I'll try fruity sorbets and such. Coconut milk gave me decent results, however, sometimes the coconut flavor of the milk becomes too much. Appreciate any help

Anyone know why the nuts and caramel have to be mixed together pre-melanger? I just pour the caramel onto a parchment-lined sheet pan to make it thin, smash to break and add the nuts and caramel to the blender for a bit before transferring to the melanger. Otherwise, I find the nut/caramel mixture difficult to break up.

I'm still trying to get the oatmilk base down, getting close. Meantime, I don't think I like the mix-in button/feature, or I'm expecting too much non-uniformity. Anything gets turned into crumbs or fully incorporated and completely uniform. Oreo cookies are obliterated such that it's just base with cookie crumbs and every spoon has the exact same amount of cookie ctumbs. Peanut butter chunks are fully smoothed out into the mix so it turns into pb ice cream. I want chunks and random dispersement. Better to mix by hand then?

Hey, original poster here, got a follow up question. Once sauced (i.e. peeled and chopped or processed), is the purpose of cooking the tomato to get rid of the oxidation flavor before freezing, kind of like roasting the stone fruits that was briefly discussed in the ninja cream-i thread? If not, why cook before freezing?

Cool, okay! These have all been helpful suggestions, thank you all!

Thanks for the suggestion! These are paste tomatoes which are pretty dry and I did not care for them fresh, however, when cooked up they are unbelievably delicious. Sadly it's a determinate that's done, I just cut the last of its tomatoes and I'm making pizza with family in a couple weeks. Also, for clarification, "temp" in the title means temporary not temperature.

Hi: My garden tomatoes are ripe but I want to use them in about 2 weeks for sauce. What's the recommended way to preserve them? Fridge the whole tomatoes and cross fingers? Peel/sauce/freeze? Peel/sauce/can? Thank you!

What @andrewk512 wrote. As a mix-in, no issue. For blending straight up, won't guess the reasons why, however, FWIW, I made a peanut butter version of the modernist cuisine pistachio gelato. The recipe uses a nut butter, and has it at about 0.75:1 ratio to sugar (not quite praline numbers, but close), then that mix about 1:1.75 to water. It works great!

Thanks @andrewk512. After I posted, I did a search and found this article: https://www.sciencedirect.com/science/article/pii/S2772502222000269 which has some interesting results. I think I am going to skip the pea protein just for the flavor alone. When I read up on it last year for another project, I think it's just ground up dried peas... I tasted a few shakes made with it and they were awful. Somehow, the Bruster's ice cream was able to completely conceal that flavor in their ice creams. Will post back later this week when I try a few more variations.

A few pages back on this post I asked about adding body to oatmilk-based ice cream. @andrewk512 responded with a suggestion of 4% inulin. I have not had a chance to try this yet. Meantime, I happened to be looking over ingredients for Bruster's oat-milk based ice creams, and in addition to a few other oils and creative ingredients, they add pea protein powder. Could this be a way to add body as well? I've had pea protein powder and it is quite strongly flavored and puts a very dry, powdery, mealy texture into any drink or food product. They must be using very little, so perhaps this idea is not quite right. It does appear towards the end of the base ingredients list before getting to the salts, gums, etc. while the rapeseed/canola oil is ahead of both it and dextrose. Hmm, maybe it's the oil or a combination of both the oil and protein. Link here as an example, click the "nutrition info & allergens" for the pdf.

Celeriac is a very underappreciated food. Awesome

The most epic bastardized falafel made from kitchen remnants over eggplant/avocado dip and topped with not-tahini sauce. I've never made falafel before, can't believe it, so easy!

I'm growing eggplant in my bucket garden first time and am about to have a ton to harvest.. any tips on making eggplant curry, or is it as simple as a saute with spices and aromatics, then stew a bit in some variation of milk product?

Gotcha, thanks @andrewk512. It was definitely not that. Best analogy I can think of: dilute some milk in water, it'll taste like milk but be missing that creaminess, which I'd characterize as missing body. It was thin, but not sloshy/melty.

Got it! Can you describe with "thinness due to high freezing point depression" is? I know what freezing point depression is, but I don't understand the "thinness due to high" that precedes it.