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Posts by Mezzaluna

When you render down chicken fat and or skin, the crispy bits are called gribenes and the liquid fat is called schmaltz. Michael Ruhlman wrote a whole book about it.
The first time I made butternut squash soup was with Momoreg at her house in 2001. She was a regular here in the early days, but her baking business (Cake Suite) has taken off bigtime, so she's not here much. I had no idea it was so easy to do! I've made it many times since.
I think limoncello would be good too. Orange is a traditional flavor to marry well with cranberries, but the whiskey or even rum would be delicious as well. They could be cooked down with some water and sugar to make a syrup for drinks, too.   Although I use fresh or frozen cranberries to make a relish, I bet you could use the dried ones too. You'd just have to use less sugar since the dried ones are usually sweetened.    I grind one 12 ounce bag of fresh cranberries...
I use Instant Clear Gel from King Arthur Flour. It's $5.95 for 8 oz. You use a couple of tablespoons mixed in with your sugar. It works very well.   You can also consider a few other options: blind bake your crust for a few minutes before adding your filling; placing your pie at a lower level in the oven; turning up the heat a few degrees (say, 15 or 20); using a glass or ceramic pan if you're using a metal one. I've also boosted browning by putting my pie tin on a black...
I think it's probably that the prepared, shelf-stable version is becoming more prevalent. I sympathize with packrat, though! I get very frustrated when a product I like and depend on vanishes without warning. It was that way with the coffee-replacement Postum. My in-laws loved it, then suddenly it was gone. I was able to get a friend in Canada to send some for a while, then it was gone from there too. Now it's only available for something like $17 a jar from The Vermont...
Ordo, that looks yummy. But I'd bet it'd be lamb or beef in most areas of the Middle East. Pork is hard to find in that part of the world! Actually, it looked a lot like veal breast when I first saw the photo.
I am moving this discussion to a knife forum, where it will get more attention from knife enthusiasts.   Luko, please return to the New User Introductions and tell us about yourself if you like. We would love to hear about your cooking!   Cheers, Mezzaluna
Welcome, Corey. My brother started as you did. He became a successful chef-owner and now his son is the chef, working to take buy his dad out. maybe that'll be you someday.   Since you've been looking around for a bit you know we have a good array of forums. But don't miss the excellent cooking articles! We do have very talented people here, both professionals and home cooks. I always say the members are the wealth of this site. There aren't a lot of places online where...
Chef Jett, you're in good company. One of our admins is a culinary instructor too, and many of our members are as well. I see you've already dived into the discussions, so you're already getting a feel for the place: respectful, international, fun a bit unexpected too!   We hope you enjoy being part of the mix and that you visit often to participate and share. Welcome! Mezzaluna
Welcome sovrappiensiero! On behalf of the home cooks and professionals here at Chef Talk, we hope you find exactly what you seek here: knowledge about pastry, baking and food as well as a respectful and enjoyable place to discuss your passion about those topics.    The discussion threads go back many years, so since you posted in an old thread, please understand some of the members may not still be here. Sometimes it's best to start a new discussion. Having said that, I...
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