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Posts by chefbrian

 Look for the extra wide stuff made for the bar-b-que.  I think it's around 18" and quite a bit thicker.  Fold that up around the edges of your pan and it won't leak.  Trying to interlock the edges of the regular width foil is futile.  BTW, I assume you are pre-baking the crust?  Keep in mind too that a cheesecake is not really a cake - it's more of a custard.  As laurenlulu said, keep the temperature down around  200-225 or so.
If I replaced the water with 14% bf sour cream, wouldn't I have less moisture and more fat?   Anyways, the dough was a lot softer than regular pie dough and a lot more malleable, which made fitting it into those mini tart(lette) forms a heck of a lot easier. 
So I was baking some butter tart(lettes) the other day for Christmas.  I have a standard pie dough recipe I use that works just fine.  But I had some sour cream lying around that I wanted to use up.  So I added it to my recipe and cut back on the water.  Of course, everything worked out great.  The dough rolled out beautifully.  The difference came when I baked the  tart(lettes) off.   Normally what works for me is 425*F for 10 min then turn the oven down to 350* for 5...
Okay, boar_d_laze, thanks for the link. That Golden Coffee Cake (Kliņģeris) recipe is exactly what I'm looking for. The saffron and yeast threw me in that first recipe you gave a link to because it was so different from the Russian version I had. Saffron seems rather odd, but I guess that's what they use. Seems a lot like Danish Kringle - using yeast. Much appreciated. Thanks.
Umm, not sure we're talking the same thing here, boar_d_laze. If you Google that term in images, you'll pull up a nice picture - figure 8 shaped as the loaf is suppose to be. Can't post a picture here because I don't have enough posts! And the page is in some foreign language. Actually, the following is a recipe for this cake given to me by someone from Russia, but I was wondering how authentic it was. That's why I was looking for a traditional recipe to...
Did a search and couldn't find a recipe on this forum Same thing with Google. Does anyone have an authentic recipe for a Latvian cake called "Klingeris"?
Well, a cheesecake is really just a custard, not a cake, and I'd say 400* was way too high, even with a baine marie. Those eggs are just going to coagulate and make the cake tough. You have to use a lower temperature to make the cake creamy and soft. I don't see how you're going to avoid cracks in the cake either at the higher temperature. But if you're going to cover the top up somehow I suppose it doesn't matter.
A "mirror" always looks fine on such a cheesecake. Glaze 1 (300 g) package frozen strawberries, thawed 1/2 cup sugar 1 1/2 teaspoons gelatin - Press thawed strawberries through fine sieve to make 3/4 cup juice. - In saucepan, bring juice,and sugar to a boil over medium-high heat;cook stirring, for 30 seconds or until dissolved. - Dissolve gelatin in small bowl in several tablespoons of cold water - Whisk 1/4 cup juice into gelatin in bowl;let stand...
"The crust of the cake is usually most of the impurities that float to the top, like raw sugars, bug part and such"? I'm not disputing your statement, panini, but where the heck did you dig up that piece of information? By the way, the accepted filth level for chocolate by the U. S. Food and Drug Administration is an average is 60 or more insect fragments per 100 grams when 6 100-gram subsamples are examined OR any 1 subsample contains 90 or more insect...
Actually, Nicko, I market the products up here in Canada. Being a chef, I support the idea of whole food nutrition as opposed to taking pills and vitamins and diet shakes and all that stuff. True, the Brain Garden products may seem expensive. I suppose though if you were to buy all the ingredients and prepare them yourself, the cost would probably be even higher. The reality of the situation, to be honest, is that like all Network Marketing companies, the products are...
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