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last night was my first attempt at a blueberry coffecake. it came out awesome but i felt that the topping part could be better. basicall, from the top of my head, it was 1 cup of brown sugar, 2/3 c flour, 1/2 cup of small diced up butter, and some cinnamon.
the topping came out ok but seemed a little "grainy" like sandy and didnt have that crumbly bubbly style top.
suggestions? thanks. will post pics next time.
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?
The best Chinese food restaurant I have ever been to is a place called the Imperial Buffet in Aberdeen SD. Their General Tso's is unlike the Tso's anywhere else. The closes comparison I could make is the Orange Chicken at the Panda Garden only 3x better. Their Lo-Mein Noodles are done with the skill of a master Italian pasta chef & perfectly seasoned. They also used to do a mean fried squid. I say used to because they had it when I lived in Aberdeen from 02-04 but didn't when I visited in 15'. One of their other discontinued specialties was a dish advertised as 'Golden Fried Cauliflower'. Note, this was NOT a breaded product. The cauliflower was cooked as though it had been boiled perfectly. It was not greasy as I recall but was a golden orange color as was the sauce it was evidently cooked in. I never could identify the flavors in that sauce. I wish I could describe it better but it has been well over a decade since I had it. Is anyone familiar with it or something similar? I can't seem to find anything like it online & all my searches just bring up links to breaded deep-fried crap.
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
An old friend from England contacted me yesterday via Facebook with a couple of questions about Five Spice Powder.
Thought there me be some interest here, too.
Is there anything more typically Chinese than five spice powder (五香粉 - wǔ xiāng fěn)?
Well, yes. A lot.
Many years ago, I worked in an office overlooking London’s China town. By around 11 am, the restaurants started getting lunch ready and the smell of FSP blanketed the area for the rest of the day. When I moved to China, I didn’t smell that. Only when I first visited Hong Kong, did I find that smell again.
In fact, FSP is relatively uncommon in most of Chinese cuisine. And if I ever see another internet recipe called “Chinese” whatever, which is actually any random food, but the genius behind it has added FSP, supposedly rendering it Chinese, I’ll scream.
I get all sorts of smells wafting through the neighbourhood. Some mouth-watering; some horrifying. But I don't recall ever that they were FSP.
But what is it anyway? Which five spices?
Today, I bought four samples in four local supermarkets. I would have would have preferred five, but couldn’t find any more. It's not that popular.
First thing to say: none of them had five spices. All had more. That is normal. Numbers in Chinese can often be vague. Every time you hear a number, silently added the word ‘about’ or ‘approximately’. 100 km means “far”, 10,000 means “many”.
Second, while there are some common factors, ingredients can vary quite a bit. Here are my four.
Ingredients – 7
Star Anise, Fennel Seed, Orange Peel, Cassia Bark, Sand Ginger, Dried Ginger, Sichuan Peppercorns.
Ingredients – 6
Cassia Bark, Star Anise, Fennel Seed, Coriander, Sichuan Peppercorn, Licorice Root.
Ingredients – 15
Fennel Seeds, Sichuan Peppercorns, Coriander, Tangerine Peel, Star Anise, Chinese Haw, Cassia Bark, Lesser Galangal, Dahurian Angelica, Nutmeg, Dried Ginger, Black Pepper, Amomum Villosum, Cumin Seeds, Cloves.
Ingredients – 6
Pepper (unspecified – probably black pepper), Sichuan Peppercorns, Star Anise, Fennel Seeds, Nutmeg, Cassia.
So, take your pick. They all taste and smell almost overwhelmingly of the star anise and cassia, although there are subtle differences in taste in the various mixes.
But I don’t expect to find it in many dishes in local restaurants or homes. A quick, unscientific poll of about ten friends today revealed that not one has any at home, nor have they ever used the stuff!
I'm not suggesting that FSP shouldn't be used outside of Chinese food. Please just don't call the results Chinese when you sprinkle it on your fish and chips or whatever. They haven't miraculously become Chinese!
Like my neighbours and friends, I very rarely use it at all.
In fact, I'd be delighted to hear how it is used in other cultures / cuisines.
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