Jump to content

Nn, M.D.

participating member
  • Content Count

    25
  • Joined

  • Last visited

Recent Profile Visitors

785 profile views
  1. Thanks! The butter could be an applesauce if you stopped simmering earlier, but I wanted to limit the amount of moisture I was adding to the pie given that the sliced apples would be raw going in.
  2. I always bake with whole grain flour, just a personal preference. The apple butter is the layer of mush underneath the apples. I left the peels on so that I could a nice color, and the peels naturally thicken the butter. In the instructions I say to peel the apples on the top layer of the pie, so the ones you see on top are peeled. I used Gala apples.
  3. Mustard is an interesting thought, I like the idea of the sharpness and slight briny flavor. I'm not a huge fan of mustard myself so maybe you could do a version of this recipe with it and let me know how it goes!
  4. I'm very excited to share with you all a recipe that I developed for a double crust apple pie. I had been inspired a few weeks ago to come up with a series of 3-ingredient recipes that would focus on technique and flavor but still be simple enough for the unseasoned chef. I decided to make an apple pie as a challenge to myself--never having made one before--and as a way to show those who might find pastry intimidating how easy and adaptable it can be. Basic Shortcrust Pastry Ingredients: - 300g flour - 227g salted butter, cold - 2 lemons, zested with juice res
  5. Technical question here: I have tried Anna Olson's chocolate cantucci recipe several times to great effect. What I like about her recipe is that the proportion of the individual cookies is larger and thinner than the typical biscotti, and I'm all for a crispy snappy cookie. As for the technique, I wanted to know if there's a way to swap out the cocoa powder but keep the integrity of the recipe. I have a couple theories on how this might work, and I'm wondering if anyone has any experience in this arena: Simply take out the cocoa powder. In this recipe the ratio of cocoa powder to flou
  6. I know what you mean. I recently grilled some delicata squash and although there was some caramelized sweetness going on, there was a lot of savory overtone that I think would not work in dessert applications. But pumpkin is a little sweeter naturally, and the addition of spices, particularly nutmeg and cloves, help to bring out the natural sweetness. Brown sugar and orange are both slightly acidic as well, and that sharpness when paired with the earthiness of the pumpkin makes it taste balanced.
  7. I love seasonal baking because I feel very connected to the world around me, commemorating our shared experiences through my food. And so, this October, I challenged myself to encapsulate the feeling on Spooky Season with a series of applications featuring the main attraction: pumpkin. To be honest, I am not a fan of pumpkin, as it is a worse sweet potato in my opinion. However, making it into something I would like was part of the fun of this challenge, and I think it went quite well. To get the most mileage out of my gourd, I opted to make it into a jam. This is a fairly common rout
  8. Not to fault any of the replies so far, as I have also done these methods and got great results. I am asking more of a question of principle, simply if you think a slow low oven method would work. I've tried each of the methods linked in the original post (except for the pressure cooker), so I'm just seeing how far this can be extended.
  9. I don't know if you all have seen the many shortcuts to making dulce de leche from canned sweetened condensed milk, but if not, there's a microwave method, a stovetop method, a pressure cooker method, and a slow cooker method. These are each great, but require either constant attention or special equipment. I've seen a few techniques for an oven method, which would be an ideal compromise for a low-maintenance recipe. The issue is that of the methods I have seen, all require the transfer of the milk into a separate container, which invites the possibility of product loss. In an effort to sav
  10. This is a recipe that I came up with when I was making choux au craquelin and wanted to fill them with a pastry cream. I had made the pastry cream using the egg yolks but didn’t want to let the egg whites go to waste. I decided to make the egg whites into an Italian meringue, which I thought would be fairly stable. But rather than folding it in to preserve that stability, I was impatient and whipped the pastry cream into the meringue. The result was this loose, soupy mixture that I couldn’t get to stay in a cream puff if I tried. So I gave up and, rather than throw it away, stuck it in the
  11. thank you! i still think about this cake haha
  12. Day 3 and still moist. Might be one of the best sponges I’ve ever made.
  13. I thought about trimming each layer down more, but in the end it seemed like more hassle than it was worth. I didn’t want to butcher the cake, and in the end the crusty layer provides a contrast between the yellow cake, yellow jam, and yellow frosting. I’m not sure this cake would look as good without the crust.
  14. Hello all! I am excited present a cake that has taken weeks of mental planning and troubleshooting. What I will say is that making this cake has taught me so much about mastering a technique rather than a recipe, and I think that lies at the heart of what it takes to be a good baker. I wanted to re-create the flavors of ginger ale by making a cake that was very ginger-forward, but that also that was balanced and scrumptious. The start of the recipe is the crystallized ginger. ¾ cup ginger, peeled and sliced to 1/8th in thick 3 cups water ¾ cups sugar Pe
  15. I like the idea of the pre-made applesauce, certainly cuts down on the work I have to do. Does the flavor of apple come through? I haven’t worked with it much before but I don’t want the jam to taste of apple.
×
×
  • Create New...