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26 posts in this topic
A Wolf, a Viking, and a French macaron walk into a bar...
I'm frustrated! The restaurant kitchen has two gas convection ovens, a Wolf with a 6-burner top and a Viking with a French flat top top. The Wolf has long been the pastry oven and I've baked approximately a zillion things in it, including a few thousand French macarons. Unfortunately the Wolf has been out of commission and I'm left with the Viking. The cream puffs, brownies, and shortbread have been baking fine, but I've had two batches of French macaron with really poor foot development and some cracking on top. I made a batch today and gave at least a third of the shells to staff because of poor rise. I don't think I rushed the drying, they seemed appropriately skinned-over before baking. It's a nice sunny day and I've made plenty of macarons in the rain so I don't think it's the weather. The Viking seems like a moister heat when I open the oven, is it possible that one make of oven would create a more humid heat, or have I simply lost my macaron mojo? Help!
What went wrong with these cookies?
By Nancy in Pátzcuaro
Last night I made "Fudgy Chocolate-Walnut Cookies (flourless)" for a Seder dinner tonight. What emerged from the oven weren't cookies at all, but rather a crisp puddle with vaguely cookie-shaped broken pieces floating on it. Tastes wonderful, but looks pretty bad. No photos--too ugly.
The recipe includes 9 oz. toasted walnuts chopped very fine in the food processor, 3 cups confectioner's sugar, 1/2 cup + 3 Tbs. Dutch process cocoa powder, 1/4 tsp. salt, 1 Tbs. vanilla, and 4 egg whites (unwhipped) . The instructions say to preheat the oven to 350 and bake for 20 minutes.
My first thought is that the oven temperature is too high for anything with egg whites in it. Any other ideas? I will try this again at a lower temperature, but there's no time to do it today (plus I'm out of both walnuts and confectioner's sugar). I'll bring them tonight, but it's a little embarrassing to have to break this big dark brown cookie/cracker into uneven pieces to serve it.
Any help you can give me would be greatly appreciated. Thanks--
Nancy in Pátzcuaro
"Modernist Cuisine: The Art and Science of Bread"
By Lisa Shock
The team over at Modernist Cuisine announced today that their next project will be an in-depth exploration of bread. I personally am very excited about this, I had been hoping their next project would be in the baking and pastry realm. Additionally, Francisco Migoya will be head chef and Peter Reinhart will assignments editor for this project which is expected to be a multi-volume affair.
Cooking with Ottolenghi's "Plenty"
By Chris Hennes
While not a new cookbook by any means, I haven't really had time to dig into this one until now. We've previously discussed the recipes in Jerusalem: A Cookbook, but not much has been said about Plenty. So, here goes...
Chickpea saute with Greek yogurt (p. 211)
This was a great way to kick off my time with this book. The flavors were outstanding, particularly the use of the caraway seeds and lemon juice. I used freshly-cooked Rancho Gordo chickpeas, which of course helps! The recipe was not totally trivial, but considering the flavors developed, if you don't count the time to cook the chickpeas it came together very quickly. I highly recommend this dish.
World's best cookbooks
Hey Everyone! I'm kinda new to all this, so excuse any violation of mores.
Searching google for anything on Mr. Steingarten on the web led me to
this forum. It appears te me that most of you are food professionals or
nearly that, while i'm just a 21-yr old student who likes to cook.
I own both Jeffries books, and i've started putting together a list of
all the books he sort of recommends in his writing. Thus came an idea
for this forum, wouldn't it be fun to concoct a list of say 50
cookbooks from the world over? I everybody, and hopefully mr
Steingarten along with them, would contribute his or hers favourote
books, this could be very interesting.
Due to my limited library on the subject (most cookbooks i've read are
mom's) i shall begin by contributing my current favourite.
I shall put it in last place, because i'm sure a lot of you will have
thing to say on the subject.
50. La cucina essentiale - Stefano Cavallini
I hope a lot of suggestions will follow!
(Host's Note: Thanks to eG member marmish, who has compiled a list of everything mentioned as of the end of July 2009: it can be found here. -CH)
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