Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.
By Amy D.
I couldn't find a thread covering this, but apologies if there is.
As I'm planning the food for a family gathering I realise again that we have a few desserts that we often fall back on. Partly because they are easy to prepare, minimal effort for the cook that is busy producing food to feed 20-30, and don't suffer from sitting on the buffet table. But mainly, because these are the crowd pleasing desserts, the one that are enjoyed by young and old alike. They can be altered and elaborated but in reality everyone would be just as satisfied with the dish in its more simple form, perhaps due to the associated memories.
some of our crowd pleasers are pavlova, banoffee pie and triffle.
so what about other egulleters, do you have a tradition of easy crowd pleasing desserts?
I have been experiementing with macarons these last few months, and I have yet to make perfect macarons. Most of the macarons I have made are hollow on the inside. They're so hollow, if I nudge them a bit, the top crust just comes right off. They still taste decent but not what a successful macaron should be like. I don't think I am overbeating my meringue at all. They are always firm and stiff. I have tried whipping a little less than I usually do but still get hollows. I did some research and saw a few people recommend adding a bit of cornstarch to the dry mix. Yep. Cornstarch. This really perplexed me because I always see people saying not to use powdered sugar that contains cornstarch, so how could adding cornstarch prevent hollow macs? I also saw one person use tapioca starch to prevent hollows as well. This time around, I whipped the meringue at a much longer time, but no higher than speed 7 (kitchenaid), which gave me a super stable meringue. I also added cornstarch. I piped the batter out, and they looked super perfect the first few minutes in the oven. Sadly, they came out very wrinkled. The first batch was super wrinkled, but the second batch was less wrinkled, or bumpy even. Not sure if this is because of the silpat for the first batch and the parchment pper for the second hmm. Does anyone know what I did wrong to get these wrinkled macs and how to troubleshoot? Also some help on hollow macs would be appreciated! Thanks
Does anyone have reliable tricks for getting good flavor out of garlic in a sous-vide bag? I'm talking about using it just as an aromatic, while cooking proteins, or as part of a stock or vegetable puree.
The one time I forgot the maxim to leave raw garlic out of the bag, I ended up with celeriac puree that tasted like a tire fire.
I see some recommendations to just use less, but in my experience the problem wasn't just too much garlic flavor. It was acrid, inedible flavor. Using less works fine for me with other mirepoix veggies.
I also see recipes for s.v. garlic confit (listed by both Anova and Nomiku) and for some reason people say these taste good. How can this be?
There was a thread questioning the old saw about blanching garlic multiple times in milk, which didn't come to any hard conclusions.
I'm wondering if a quick blanch in water before adding to the s.v. bag, to deactivate the enzymes, would do the trick. But I don't know the actual chemistry behind the garlic tire fire, so am not confident this would work.
Some cooks advocate garlic powder; I'm hoping to not resort to that.
I know there was a thread on this a few years ago, however it seems these scales are no longer made or newer better models are available.
As I've become more serious about my baking, I've decided to get a kitchen scale. I'm debating between the My Weigh KD-8000 http://www.amazon.com/My-Weigh-Digital-Weighing-Scale/dp/B001NE0FU2/ref=sr_1_1?ie=UTF8&qid=1297958394&sr=8-1 or the EatSmart Precision Pro Digital Scale. http://www.amazon.com/EatSmart-Precision-Digital-Kitchen-Scale/dp/B001N0D7GA/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1297958443&sr=1-1 Originally I wanted the Taylor Salter High Capacity Scale because it looked cool, but I've noticed it received many mixed reviews. http://www.amazon.com/Taylor-Salter-Aquatronics-Capacity-Kitchen/dp/B004BIOMGU/ref=sr_1_24?s=home-garden&ie=UTF8&qid=1297958465&sr=1-24
Here are my requirments:
-Minimum capacity of 11 lbs
-Minimum resolution of 1 g
-Measure in Kg, lb, oz, g
-Preferably have seamless buttons
I want to get a nice scale. I don't want to get a scale with minimum features only to find in two years that I do enough baking/cooking that requires me to have something more sophisticated.
Here are a few other questions:
1. How important is it to have a scale measure fluid ounces?
2. What about measuring lbs. oz (for example 6 lbs and 4.2 ounces)
3. Is it important to have a scale measure in bakers %? I'd like to learn how to do these and have a cookbook that shows them next to the measurements. I'm not sure if this is something most people can figure out on their own or it would be handy to have them on a scale. The MW KD-8000 does this.
The only problem with the MW-KD-8000 is it appears to be big and bulky and I don't have a lot of counter space so I'd probably keep it stored most of the time. The Eat Smart just seems to minimal. The Salter seems like an expensive scale for what it offers and somewhat of a risk.
Thanks for any help in helping me choose the right scale. I do not know why this is becoming a chore to purchase! I just want to make sure I choose the right one right off the bat.
Recently cooked whole bone-in lamb shoulder sous vide for 8 hours @ 80°C. The results were like a typical braise. More interestingly, I weighed the different components after cooking for future reference. Here is the breakdown:
2.1 kg lamb shoulder – whole, bone-in, untrimmed
621 g liquid
435 g bones and fat
1044 g meat
Almost precisely half of the total weight was meat. Hopefully this will be helpful if you are trying to calculate portions.
As an aside to this: we've been cooking our tough cuts (sous vide) whole, without any trimming at all, and removing fat and bones after cooking. It is so much easier and faster than trimming everything beforehand. The excess fat comes off in large pieces and connective tissue peels away cleanly. Lamb shanks, for instance, are tedious to trim before cooking but easily cleaned up after they come out of the bag. It's luxurious to have big, clean pieces of shank meat although some may prefer on-the-bone presentation. We have tried this with pork shoulder, too, and the unwanted fat is easily removed after cooking with lovely hunks of tender meat remaining for slicing, dicing or shredding.
Recently Browsing 0 members
No registered users viewing this page.