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| Pastries and Baking General General discussion forum for all pastry and baking topics. |
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#31
03-23-2002, 02:34 PM
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 Hi Kyle. The catering company I work for does a lot of Passover meals. I do a version of a flourless chocolate torte with toasted ground nuts as the sub for flour. Very dark, dense and tasty. Other choices for dessert: marjolaine(nut meringue layers sandwhiched with chocolate and hazelnut buttercream or choc. mousse), strawberry chantilly chiffon cake, coconut macaroons, almond macaroons, passover apple tart tatin, meringue nests with fresh fruit, florentine cookies, caramel matzoh brittle, etc. Hope enjoy your Passover dinner.       |
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#32
03-24-2002, 05:05 AM
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| Thanks AC I'm having a dress rehearsal this weekend. So far I've decided on the chocolate espresso torte. Abby Baby's Rippin Poppy Seed Power Torte and the fllourless mandelbrot. I'm very curious bout the mandelbrot. As I think I will end up with excess egg whites fom the chocolate things, I also have cream of tartar, caster sugar and assorted flavorings at the ready. Film @11!
__________________ At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals. www.kyleskitchen.net |
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#33
03-24-2002, 06:07 AM
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| the other day i made chocolate covered marshmallow with my left over whites. 4 parts sugar boiled approx 245 f. 1 part whites gelatine (10 sheets per 1/2 cup whites) salt vanilla toasted whole almonds belcolade dark enrobing chocolate you could do this with kosher ingredients! ie agar agar in place of gelatine. i thought of you while the kitchen staff was loving the scrapes of marshmallow~~ 
__________________ bake first, ask questions later. Oooh food, my favorite!  http://www.myspace.com/chefmbrown Professor Culinary and Pastry Arts www.CCCCD.edu |
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#35
03-24-2002, 06:17 AM
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| We used to make killer passover popovers as big as your head. I don't know the exact proportions, but it's probably 4 cup matzo flour, 1 quart water, about 15-18 eggs or about enough eggs as it will take. It's exactly like pate au choux. The only difference being no butter, and you spray the pans before you make them just like popovers. Don't forget some salt too. Kuan |
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#36
03-24-2002, 06:39 AM
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| Kyle I hope that you will organize a...press conference about the results of your experiments I am making Dear Abby's cake too today or tomorrow morning and I will post my results Mbrown's marshmallows though...
__________________ "Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew) |
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#37
03-25-2002, 06:07 AM
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| Well the results are in. I went .75 for 2. The espresso chocolate torte didn't work out as I had hoped. On the other hand, Abby Baby's Rippin Poppy Seed Power Torte shows definate promise! I think I under baked it a little as even after it cooled the center was a little loose. I cut it and did the marmalade and glaze thing. The flavor was really good. This morning (Breakfast of Champions) it had set up nicely. It had a nice fudge like consistency. I think a little more oven time and letting it sit in the fridge over night before halve it and "dress" it and we could have a winner Way to go Abby Baby!
__________________ At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals. www.kyleskitchen.net |
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#38
03-25-2002, 06:15 AM
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 Is Henri sure about the baking time? Kyle I had the same problem...  I made it early this morning In fact I confess that I put it back to oven because it was almost raw...  Now I will have it rest and cool for good before I dare to cut it and glaze it The flavour is definetely good
__________________ "Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew) |
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#39
03-25-2002, 06:28 AM
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| While I'm sorry to hear of your travails, I' m glad it wasn't just me I followed the warning signs, the top was nice and cracked and the toothpick had just a bit of cake on it, but still it seemed under baked.
__________________ At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals. www.kyleskitchen.net |
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#40
03-25-2002, 06:33 AM
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 Henri is jealous of you Kyle  Maybe Henri is upset for Dear Abby shares his secrets in public forums and gives her wrong recipes Or Kyle...maybe he is upset for you calling her Abby Baby...Chefs can be really jealous...
__________________ "Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew) |
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#41
03-25-2002, 11:39 AM
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| My dearest Athenaeus, Gracious! Your own Dear Abby must remind you that she risks the big spoon when she relays these things to Chef Henri. But for you, my pet, she will do it! She went to Henri and told him of your troubles and those of the esteemed Kyle. Chef Henri sighed deeply, put down his handful of spoons and reached for his yellow Bic BrightLiner. He highlighted the following line on his faded copy of the Poppy Seed Chocolate Torte recipe: Bake at 350 for 40 to 50 minutes or until toothpick inserted near center comes out almost clean and top is cracked and crusty. Henri then looked at Dear Abby and she feared the worst, but he merely explained: (You must understand, Abby asked Florence to be there in order to transcribe what Henri said, but also to help protect her from any flying spoons!) " There are many variables in baking, Madame -- not only equipment, but climate -- altitude and humidity, for which the baker learns to compensate. So I will assume that this was not a factor here. Ask these people three questions. 1. Have their ovens been properly calibrated? Even a new oven can be off by several degrees. As Madame knows, I do most of my baking now in the convection oven, but I have baked this torte in conventional ovens with no problem. 2. If they were confident that their oven temps are fairly accurate, did they bake for the full 50 minutes before testing, or only 40? Since overbaking would make this cake dry and tough, the shorter baking time listed in a recipe is given for those whose ovens tend to run hotter than indicated. One generally knows if this is the case with their particular oven. (As Madame knows, despite repeated calibrations and adjustments, one of our ovens still bakes a bit fast and I do not use it for fine baking, if it can be avoided.) 3. Did the toothpick come out "almost clean"? If not, then I will state the obvious and say that you must continue to bake (as clearly stated) "until toothpick inserted near center comes out almost clean and top is cracked and crusty". Do not raise the temperature, only increase the time, even if it takes longer than 50 minutes "until toothpick inserted near center comes out almost clean". When this recipe states that "a small amount of chocolate on the toothpick means cake will be moist and fudgy", he means a small amount -- nothing more! It is not acceptable for the cake tester to be coated in chocolate! Is this so very complicated, Madame? It is a simple recipe. Do you dare to imply that I misled your friends when I cautioned against overbaking? We are not instructing children, Madame! Now if you will excuse me, Madame, I must return an urgent call from Valentino's majordomo." As you see, dear Athenaeus, Abby risks losing Henri! Though, to be truthful, she does not believe that Henri would really leave her. He is a most devoted man. Abby
__________________ What my mother believed about cooking is that if you worked hard and prospered, someone else would do it for you. ~Nora Ephron |
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#42
03-25-2002, 11:45 AM
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  Dear Abby Will you be under one more "mission impossible" for me? Could you ask your precious Henry if the baking degrees were Farheneit or Celsius??? I took them for F and I converted them into C... I tasted the cake and it's absolutely fab... Too many holes from the tooth picks though... 
__________________ "Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew) |
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#43
03-25-2002, 11:48 AM
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| I will confess. I did not bake the full 50 minutes. At 35 minutes the top was cracked and the toothpick came came out 80% clean. No need to get Hank's shorts in a knot. I'll just bake it a little longer next time
__________________ At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals. www.kyleskitchen.net |
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#44
03-25-2002, 11:59 AM
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| Ow! Dearest Athenaeus, Dear Abby now has a small bump on her head but she assures you that the oven temperature is indeed given in Fahrenheit. 350 F = 176.67 C. 350 C = 662 F Abby
__________________ What my mother believed about cooking is that if you worked hard and prospered, someone else would do it for you. ~Nora Ephron |
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#45
03-25-2002, 12:05 PM
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| Ok I baked it for 50 minutes in the correct temperature then. The tooth pick came out with a lot of moisture Obviously baking this torte for 50 min under 350F is not enough in MY oven I put it back for another 10 min and it came out perfect... Run to chef Henry before he ends up t o AA... and give him one of my proverbial mooches
__________________ "Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew) |
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