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Nn, M.D.

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Everything posted by Nn, M.D.

  1. Hey eGullet community, I've got a question for you all. I'm considering making a...very unique tart, and I'm hoping to use nougat as the base on which to put some decorative toppings. From the recipes I've seen, the sugar and honey are typically cooked to hard crack (300˚F) before being added to the egg whites, which yields a chewy but still relatively firm texture. For a tart, I feel something a little softer and easier to cut through might be a better fit. I'm thinking something in the hard-ball stage (250-265˚) might be the way to go, but I worry that if my sugar is too cool then the me
  2. 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.
  3. 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.
  4. 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!
  5. 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
  6. 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
  7. 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.
  8. 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
  9. 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.
  10. 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
  11. 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
  12. thank you! i still think about this cake haha
  13. Day 3 and still moist. Might be one of the best sponges I’ve ever made.
  14. 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.
  15. 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
  16. 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.
  17. I think that Pomona’s recipe is just what I’m looking for. I assume the calcium water refers to the package that comes in the pectin box? And do you have any experience using natural pectin (e.g. lemon seeds)?
  18. And generally I find that to be the case. It depends, of course, on the context. For a birthday cake, usually cake + frosting is fine. But for something sort of special, I like to have some textural play. I usually go for soft + creamy + crunchy, or crumbly + gooey + crunchy. I find that doing it that way produces something that isn’t monotonous and has 4 potential texture combinations.
  19. As a southerner I adore pound cake! So I will absolutely check it out. And thanks for the warm welcome
  20. I guess I’m more looking for a ginger spread with a lemon accent than the other way around. Marmalade and lemon curd might be too far removed from the ginger flavor.
  21. That tart was my opus magnum, forever trying to outdo that. And thanks, I’m looking forward to the transition.
  22. Not too many spots, Johns roast pork, a few spots in italian market, some brunch diner near central city (I’m not great with names haha) but they were all good.
  23. That sounds delicious, and the rhubarb probably does what the lemon will do to offset the spice of the ginger with a little sharpness. If you don’t mind sharing...
  24. I’m moving for work, so I’m very excited for all the eating I’ll get to do. I’ve been very impressed on my visits so far.
  25. Hi all, it's great to meet you. I have been baking for several years, cooking for a few more, and I have loved learning about different world cultures and cuisines through the process. I've sort of realized that my interest has surpassed "casual participant" and is now in full-on "nerd", which I don't mind at all. I self-identify as a baker, and I love making cakes especially. Cakes are special because the sum is greater than the parts combined: you take a bunch of components, sandwich them together, and present layers of complexity and diversity in texture. So don't be surprised if most
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