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Posts by phatch

I think there are enough eggs to set the cream. But it will be a loose batter going in the pan. I think the problem lies in how fast its being cooked. 
A popular one in our home is a spice cake mix, a cup of pumpkin puree and a 1/2 (or maybe even more) of chocolate chips. Combine the mix and pumpkin, Then mix in the chocolate chips. Portion, bake. Surprisingly good and easy. 
There's a clear structural change in the cheesecake in your picture. The outer and upper edges are "set" more than lower center. There's a more curdled and crumby-ness to to the outer part and the center is clearly more creamy. So, yeah, it falls.    This is about uneven cooking. Could be your home oven heats more from the top than the bottom. Could be you're not using a water bath or the bath is too shallow--your cake is quite tall so you will need a pretty deep bath to...
I've had the best success making focaccia with the recipe AND technique in The Herb Farm Cookbook by Jerry Traunfeld.    https://books.google.com/books?id=3eEeAAAAQBAJ&pg=PA234&lpg=PA234&dq=herb+farm+cookbook+focaccia+recipe&source=bl&ots=IEx4gnoNdq&sig=JWwSU2Dyowr2HK37dY02i-ellqE&hl=en&sa=X&ved=0ahUKEwi9_9-0jtLJAhUCz2MKHR1QBRMQ6AEIKzAC#v=onepage&q=herb%20farm%20cookbook%20focaccia%20recipe&f=false   The steps of the Second Rise and Forming the Loaf are very helpful....
Phaidon has a pretty extensive Lebanese cookbook. I like it pretty well. I'd have liked more discussion about the cuisine in general, about structuring a meal and so on in the Lebanese style. The recipes I've tried have been good and I've found Phaidon to do a good job with their line of country specfic cookbooks.    http://www.phaidon.com/store/food-cook/the-lebanese-kitchen-9780714864808/   Widely available on line in English at least.    It's also the only...
I'd stay away from dairy mostly because it's not in the tradition of focaccia.    Another question about how you're handling the oil. Are you mixing all of that in the dough? Focaccia is normally a  broad flat "loaf" dimpled with the fingers and oil poured on top just before baking. The oil on top in cooking tends to keep the crust from getting too crusty.    If you did it that way and still had more crust than you like, let it cool from the oven in large paper sack....
Putting cheese in the dough is the most straightforward approach. But don't bake it. Take the traditional English Muffin approach and do it on the griddle or flat top. Two thin patties of dough is probably the simplest approach.  Lay a dough pattie down, top with cheese and whatever else is tempting, top with another dough pattie. You might pinch for a seal or not. Dealers choice. Might help to put a lid over it to retain heat and give it a bit of a "baking" rise. Flip and...
Reduce the salt in the rest of the dish so the artichoke balances better.    Artichokes are one of the more salty vegetables anyway, along with carrots and celery. Which is not to say they're high sodium as all vegetables are comparably low in sodium. Just those three are near the top of the list. 
Tell us more about the recipe you're using and how you're baking it now. That will help us give better answers.
There can be some extra labor in keeping the copper shiny and pretty. They weigh more so if he's losing strength with age, that might be something to avoid. Performance gain with copper is only marginal.    These aren't major concerns.    Personal taste enters into it too. I'd be happier with plain clad stainless but that's purely subjective. 
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