There is no doubt that the level of food culture and creativity here is incredibly high, and that Cheftalk people could be described as "the aristocracy of cooking world" ;)
BUT, apart from the theory and the best of...
Thanks again Isa!
As for the stove cooking time, I never care about it - when the caramel is golden, it's done.
Kimmie: I just imagine sometimes a baby onion Tatin to be served with foie gras (or magret de canard?) and an apple sauce...
Thanks Isa!
I have only another question for you. Every time I made an apricot tart I found out they were too watery and the tart resulted too moist. So, I use to bake them partially in advance and discard the liquid (I usually mix it...
Thanks for this story, Devotay!
Since we haven't a bent for business and didn't get any money for the rights of our apple, I hope that in a century my grandchildren will get AT LEAST the glory...
Pongi
BTW...Wendy, even if we already have a good cake like recipe I would be glad to verify if your mother's one does really stick to the pan ;) as I can't believe that anything you do turns out badly...
Pongi
A few years ago, my hubby made a "cake-like" Gugelhupf (using a pudding mold since we hadn't the gugelhupf mold yet) that was excellent and just like the one I remembered from my family. I couldn't remember where did he found...
Thanks a lot Isa!
Very interesting info!
BTW, I found in an Austrian cookbook another recipe that also calls for baking powder and whisked eggs, so suppose that this may be the Austrian version, while the French have opted for a...
