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Posts by Luc_H

I have had similar problems when I switched lady fingers when making a decadent tiramisu.   I can tell you that Italian lady finger soak up liquid much more evenly than locally made cookies which easily crumble when wet.   As for dipping, it's hard to get the timing right, I have not tried the spray bottle technique but I know that brushing the liquid on the surface, like painting, of the cookie works well. One stroke per side. It takes time for the liquid to make it...
Hey Louisiana cuisine!!! Blackened sausage. Your sausages are probably low in calories by now.   Luc H.
I've been using a sourdough culture on and off for the last decade. Recently I have been using the culture to make everything that uses yeast: waffles, cinnamon bun, nut bread, monkey bread, baguettes, bagels next, thinking of trying to make doughnuts and brioches in the future.   almost every recipe I make using the culture requires to mix and knead, leaven 12-18hours, punch down, shape then rise a second time and bake. I use a large inverted clay pot with pizza...
quick thought: 5 egg yolks yields almost 1/2 cup of extra liquid.  Additionally that liquid is high in fat. Gelatine does not emulsify fat very well.  I think you are compromising the gelatine gel strength with the fat from the egg yolk.   Luc H.
There are several types of so called gluten out there: gluten flour and vital gluten (that's what you want) but they go under several names (don't know about Europe).  From the nutritional label you can tell the difference though.  You are looking for gluten that has minimum 50% by weight of protein (it can go up to 80%).  Take the protein weight on the nutritional label divide by the weight of a portion to determine that number.   My rule of thumb to fortify flour to...
I use this reference to familiarize myself with Bresola: http://andhereweare.net/2014/02/make-bresaola.html/   in this other reference they refer to pastirma as the ancestor of pastrami which was a Turkish pressed, cured dried meat: http://www.seriouseats.com/2014/06/difference-between-pastrami-smoked-meat-katzs-schwartzs-mile-end.html It seems pastir and bastir have similar origins meaning to press (to cure).  Basturma or bastirma have the same origins as pastrami so I...
An idea is neither good nor bad until someone gets sick.   Basturma is another example of a dried cured beef.: https://www.youtube.com/watch?v=cEQsiJ1xmBY I found this video of Egyptian pastrami (unsure if it's actually dried) https://www.youtube.com/watch?v=XVe3ka6fN6g   Seems you'll need lot's of salt.   If you can meet a water activity of 0.85 or less then any food is considered shelf stable.   here are a couple of references for fermented sausages you should...
Isn't ricotta made from the whey of cheese making? are you saying you are making ricotta with whole milk and half and half?.... hmmm....   Anyway, usually whey is a wasteful byproduct of cheese making, using it is a good idea and for poaching salmon another good idea.   I'm no chef so I don't know if that is a trend or not but, a quick Google search does yield some results: http://lmgtfy.com/?q=poaching+in+whey   Luc H.
other obvious things: did you proof the yeast to make sure it works.... because it does sound like a yeast problem. are you using all purpose or bread flour?  European flours are often weaker in protein vs N. America. If using AP flour you should get and add gluten to fortify. lastly, 250ml is slightly larger than 1 cup but that should not be problematic if you completely converted to metric since everything should work out proportionally.   Luc H.
why do you add baking powder to self rising flour? why not use only self rising or baking powder and simple flour? do you measure precisely 1tsp of baking pwd?   Agree with Allen that the sugar ratio appears high. if they had a lactose or gluten intolerance, the symptoms would manifest themselves every time they encounter these ingredients not just with your muffins.   Luc H.
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