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I’m trying to find a recipe to make caramel suitable for varegating or swirling into Ice cream when the ice cream is loaded out of the ice cream maker to the ice cream storage container. When swirled at this stage it crams a nice caramel swirl when dipping.
I have made several attempts, first attempt tasted great but got stringy and difficult to cut with a spoon. If you wanted to you could pull it out like a Spiders web. A typical caramel sauce will just disappear into the ice cream and seems to break down into the ice cream. Another attempt it got very sandy when cold and had to be hot to be dispensed into the ice cream, causing the base to melt away.
Most useable commercial products seem to be heavy with corn syrup. I have tried that without success. Somehow I think that might be the key since the ingredient list for commercial caramel Variegate has it as the first ingredient and sweetened condensed milk the second item.
Appreciate any recipes or formulas for a Variegating caramel creme ripple you might be able to offer or your suggestions.
Thanks in advance!
Hello all, I need help figuring out which part of the sichuan peppercorns I bought to use. From what I've read, I think I'm supposed to use the hulls rather than the black seeds. Toast the hulls and grind them up, correct? This is for use in my fave dish, mapo tofu. Thanks for your help!
(Well, that didn't work. I guess I don't know how to upload a photo. Nuts. Maybe I don't need a photo? Maybe just tell me whether to use the hulls or the black seeds, or both?)
A mistake was made with my Albert Uster order this week and I received it twice. Since it's shipped from CA, doesn't go bad, and I'll use it eventually, I'm not going to mess with trying to return the second delivery. But now I have a huge amount of inventory so I thought I'd see if anyone here was looking for Felchlin by the bag.
Each bag is 2kg (4# 7oz) in the following varieties and prices:
Maracaibo Creole 49%, $48
Sao Palme 60%, $30
Arriba 72%, $46
As for shipping, I can fit 2 bags in a medium flat rate box for $14 or 3 bags in a large box for $19 to go anywhere in the USA.
If you'd like some, PM me with your selection, email, and shipping address. I'll invoice you via Square and you can pay securely online with a credit card.
Thanks for reading!
While there have been other Chinese vegetable topics in the past, few of them were illustrated And some which were have lost those images in various "upgrades".
What I plan to do is photograph every vegetable I see and say what it is, if I know. However, this is a formidable task so it'll take time. The problem is that so many vegetables go under many different Chinese names and English names adopted from one or other Chinese language, too. For example, I know four different words for 'potato' and know there are more. And there are multiple regional preference in nomenclature. Most of what you will see will be vegetables from supermarkets, where I can see the Chinese labelling. In "farmer's" or wet markets, there is no labelling and although, If I ask, different traders will have different names for the same vegetable. Many a time I've been supplied a name, but been unable to find any reference to it from Mr Google or his Chinese counterparts. Or if I find the Chinese, can't find an accepted translation so have to translate literally.
Also, there is the problem that most of the names which are used in the English speaking countries have, for historical reasons, been adopted from Cantonese, whereas 90% of Chinese speak Mandarin (普通话 pǔ tōng huà). But I will do my best to supply as many alternative names as I can find. I shall also attempt to give Chinese names in simplified Chinese characters as used throughout mainland China and then in traditional Chinese characters, now mainly only used in Hong Kong, Taiwan and among much of the Chinese diaspora. If I only give one version, that means they are the same in Simp and Trad.
I'll try to do at least one a day. Until I collapse under the weight of vegetation.
Please, if you know any other names for any of these, chip in. Also, please point out any errors of mine.
I'll start with bok choy/choy. This is and alternatives such as pak choi or pok choi are Anglicised attempts at the Cantonese pronunciation of the Mandarin! However in Cantonese it is more often 紹菜; Jyutping: siu6 coi3. In Chinese it is 白菜. Mandarin Pinyin 'bái cài'. This literally means 'white vegetable' but really just means 'cabbage' and of course there are many forms of cabbage. Merely asking for bái cài in many a Chinese store or restaurant will be met with blank stares and requests to clarify. From here on I'm just going to translate 白菜 as 'cabbage'.
So, here we go.
Brassica rapa subsp. pekinensis
This is what you may be served if you just ask for baicai. Or maybe not. In much of China it is 大白菜 dà bái cài meaning 'big cabbage'. In English, usually known as Napa cabbage, Chinese cabbage, celery cabbage, Chinese leaf, etc. In Chinese, alternative names include 结球白菜 / 結球白菜 ( jié qiú bái cài ), literally knotted ball cabbage, but there are many more.
This cabbage is also frequently pickled and becomes known as 酸菜 (Mand: suān cài; Cant: syun1 coi3) meaning 'sour vegetable', although this term is also used to refer to pickled mustard greens.
@Smithy Your request gave me the imputes to finally word-process the recipe. My DW use Excel, which drives me to distraction.
Mom's Apple Raisin Walnut Cranberry Pie
4 baking apples, peeled, cored, and sliced
1 cup golden raisins
1 cup walnuts
1 cup fresh cranberries
1/4 cup flour
1 cup sugar
2 tablespoons margarine or butter
2 pie crusts to fit a 9- or 10-inch pie pan
Heat oven to 425F.
In a large bowl, mix the first four ingredients. In a small bowl, mix the flour and sugar together. Sprinkle the flour/sugar mixture over the large bowl, mixing lightly with fingers. Place first pie crust
into pie pan, pricking with a fork. Pour the fruit mixture into the pie shell. Dot with the margarine or butter, then cover with second pie crust, crimping
edges together and making sure top crust is vented.
Bake at 425F for 15 minutes, then turn down oven to 350F for about 45 minutes.
*** I use Braeburn apples ***
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