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Random Food Questions Thread - Page 416

post #6226 of 7218
Quote:
Originally Posted by edinatlanta View Post

the entire egg. Recipe even says use the entire egg!
well, interesting recipe. hope it's not one of ours. i don't think you're going to get a ribbon texture out of it.
post #6227 of 7218
Quote:
Originally Posted by foodguy View Post

hope it's not one of ours.

My recipe evaluation has two steps.

1) Is it an LA Times recipe if yes, don't use it. If no, do!

In all seriousness going to try it out again this weekend foo.gif with just yolks at room temperature and the beater set to "whisk".

If it is tasty I'll send you some.
post #6228 of 7218
The French term is "blanchir", which confused me at first, since I didn't think you "blanched" egg yolks to make ice cream. You don't need an electric whisk, just a regular one and a bit of elbow grease.
post #6229 of 7218
Quote:
Originally Posted by foodguy View Post

well, interesting recipe. hope it's not one of ours. i don't think you're going to get a ribbon texture out of it.

FG, I make this quite often, and it calls for the whole egg- I've never had a problem getting the egg/sugar mixture to ribbon.

http://www.davidlebovitz.com/2011/11/lamingtons-recipe-chocolate-coconut-cake/
post #6230 of 7218
Can pâte à choux be baked in advance?
post #6231 of 7218
For the réligeuses? They leave those out in patisseries all the time, so I don't see why not.
post #6232 of 7218
I actually just read in the Bouchon book, God says you can bake, let cool, then wrap individually and freeze for up to 2 weeks!
post #6233 of 7218
What happens after two weeks? Poof?
post #6234 of 7218
i haven't baked and frozen in advance, but i pipe and freeze choux-puffs like gougeres , then bake at the finish all the time and it works fantastically well. one of my favorite holiday dinner tricks.
post #6235 of 7218
Quote:
Originally Posted by foodguy View Post

i haven't baked and frozen in advance, but i pipe and freeze choux-puffs like gougeres , then bake at the finish all the time and it works fantastically well. one of my favorite holiday dinner tricks.

Do you pipe into spherical, silicone molds? Keller advises this.
post #6236 of 7218
Quote:
Originally Posted by mgm9128 View Post

Do you pipe into spherical, silicone molds? Keller advises this.
this is one of many points on which the great man and i have agreed to disagree.
post #6237 of 7218
Quote:
Originally Posted by foodguy View Post

this is one of many points on which the great man and i have agreed to disagree.

Yeah, putting my pipe into silicone molds tends weird me out. The real thing is much better.
post #6238 of 7218
Quote:
Originally Posted by itsstillmatt View Post

What happens after two weeks? Poof?

post #6239 of 7218
Quote:
Originally Posted by otc View Post

Yeah, putting my pipe into silicone molds tends weird me out. The real thing is much better.
fleshlight jokes aside, there is such as thing as being TOO perfectly uniform. except for lozenges. sorry matt.
post #6240 of 7218
How does on get chicken stock to taste like chicken?

Recently I made stock with an older (1,5 year old) egg laying chicken with vegetables and while it didn't taste unpleasent it didn't remind me of grandma's chicken soup.

I guess I'm asking what is your best chicken soup recipe?
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