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Does anyone know the 'science' behind the hot water sponge? Best ratio to dry ingredients etc ? An friend of a friend of mine has a recipe for the most amazingly light sponge I have ever tasted. Unfortunately it's her family's secret recipe from a few generations ago and she doesn't share it, ever! My research has led me to believe it might be a hot water sponge but I cant find out any science about it. Why it works, what does it do, what are the critical factors for success etc. The amount of hot water seems to vary considerably from 1/2-1 cup for an average size cake, and recipes vary as the whether the hot water is boiling or not but I can't find out why.
Last August I ate dinner at a place called Ester in Sydney. Dessert was something listed on the menu as "chocolate liquorice bullet cake". It was a normal-looking slice of chocolate cake with 2-3 layers, a dense (but, I think, not flourless) texture, and a wonderful chocolate/liquorice flavor.
My question: does "bullet cake" actually mean something here? Googling turns up various gun-themed cakes, which is something completely different.
After a delightful brunch at Koslow's Sqirl restaurant in Los Angeles, I've decided to attempt to cook through her cookbook. I'll post my results here.
Please follow along and join in, if you're so inclined. Her food is wonderful, but I will surmise that her true deliciousness comes from using the best and freshest ingredients. I'll do my best to recreate the magic I felt at Sqirl.
Here's the link to her book at Eat Your Books.
I had a chance to try a couple of Valrhona's new "inspirations" flavors today, the passion fruit and the almond. The almond was good but I'd probably add salt. The passion fruit is intense and delicious, I bet you could cut it with a sweeter white chocolate and still get good flavor. They also have strawberry. These are cocoa-butter based so can be used for shell molding. https://inter.valrhona.com/en/inspiration-valrhona-innovation
I could definitely see using these. Passion fruit is one of my favorite flavors, and I already indulge in the convenience of Perfect Puree so I don't think this would compromise my integrity
Just wanted to share. Available soon, probably expensive
I used my homemade toffee in a cookie recipe hoping that the toffee will add a crunch to the cookie... it didn't turn out well as the toffee melted and didn't keep its hardened crunch form. How can I prevent my toffee from melting in my cookie recipe?
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