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Posts by Mezzaluna

χαιρετώ! Hello Dimitris and welcome to Chef Talk. This is a most excellent place to ask questions if you are new to cooking and baking. The experienced home cooks and the professionals will gladly answer your questions. Before you post, try using the search tool to see if there has been a discussion about your topic already. If not, choose the best forum for your question and start a new thread.   Please be sure to read the Community Guidelines, which you have agreed...
I made foodnfoto's recipe proportions with the pretzel crust. I didn't use booze because I seem to remember not to use alcohol for one of the people who will eat this, so I'm leaving it out for that reason and no other.   The filling set nicely at about 19 minutes. I let it cool completely on the counter, covered the plate (being careful to avoid touching the surface of the filling) and put it in the fridge by 9 AM. I have whipping cream but I also have five egg whites...
Yeah, I thought there was an awful lot of milk for just four yolks. Your ratio is the same on as on the Nellie and Joe's bottle. The baking time seemed long to me too, but then I never set the timer for the full baking time when I'm doing a recipe for the first time. I always knock off 25% of the time, take a look and go from there. You can always add time. If I were serving this at my house instead of transporting it, I'd probably go with the meringue. I don't have a pie...
Dear @Panini! Always wonderful to see you.    The pie will be baked; do the yolks still need tempering if they're being mixed with the condensed milk and the lime juice? If it were a true custard (which I'm not completely sure this is...?) I would certainly do so. With SO much sugar and the extra-dense protein in the condensed milk, would it still be necessary? King Arthur doesn't say so, but they've been known to make mistakes now and then. (although I'm wild about...
I'm making key lime pie for dessert for dinner tomorrow evening. Can I make this the day before (i.e., more than "overnight")? Do I put plastic wrap on the surface of the pie to prevent skin forming or not worry about that?    Thanks in advance, Mezzaluna   The recipe is from King Arthur Flour website:   Crust: 1 cup + 2 tablespoons very finely ground salted pretzel crumbs 3 tablespoons sugar 7 tablespoons butter, melted   Filling 4 large egg yolks two...
Phatch, you  beat me to the punch with the avgolemono soup. I've made that many times, as well as avgolemono sauce to serve with dolmades.   Shakshuka is on my must-try list, although I'll want to modify the recipe: I do NOT like bell peppers of any color, and since my husband isn't fond of tomatoes, it'll be a dish I'll be eating myself.   I've been making hard-cooked eggs in the oven lately. Two weeks ago I cooked two dozen to make egg salad for myself and the other...
Let me add my welcome. Our nephew just moved to Austin (yesterday, in fact) to attend U-T there. So now we have a budding Texan in our family once again. My brother was at Fort Sam Houston for pharmacy training during the Vietnam War. He loved San Antonio.    Of course, I have some awesome baker friends in Dallas. 
Dried horseradish? It can be fibrous and wood-like.
Wouldn't bread flour have too much protein for such a tender dough? I always think of bread flour as having too much gluten for tender baked goods like cake and pastry. But I'm not well-schooled in such things.   I've not made kolaches before, but the ones I've encountered didn't have a yeast-type dough; it was more of a pastry-type dough similar to what you'd use for rugelach. I use all-purpose flour for my rugelach (see my avatar for these little treats; they're also...
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