You must have a lot of kitchen storage space! How many pantries and fridges do you have?
We have everything to make other stuff with from scratch. Not enought space to store flavored oils, vinegars, etc. We find that infusing, making what we're going to use is enough and more fun. We do have 6 different kinds of salt and 7 different kinds of black pepper, and 10 different kinds of flour, panko, black fungus, sambal, hot bean curd paste, shrimp paste, seaweed, spring roll wraps, various rices, all your asian sauces and then some, radishes preserved in chili (ummmm!). Just made a batch of fresh chicken stock last nite. We have a ton of spices including juniper berries, cocoa balls from Grenada, and whole nutmeg from Grenada, tapioca sticks. Had fresh lychees this summer from Wal-Mart of all places. Pretty good! (been years since I had fresh ones.) Oh, yes, can't forget smelt, tamarind, and demerara sugar.
This topic sounds dangerously close to "how many kitchen appliances, gadgets, stuff do you have?" (If you want, let's do this separately.)
You're correct. Duck sauce = plum sauce, thick, sweet-and-sour condiment is made with plums, apricots, sugar and seasonings. Plum sauce is most often served with duck, pork or spareribs. Lorraine, that's interesting, duck sauce is not traditionally used in Cha Siu. The stuff in the packets is a weaker version.
Dried shrimp? Live_to_cook, you should pick up the package and smell them first. If you don't like the smell, you're not going to like them in you home and probably dislike eating them. I've found that a majority of the time, unless you grew up with them and like them in the first place, you're not going to like them in that form, better in paste. You can find them in many asian dishes. If you want to browse recipes, look here: http://www.google.com/search?q=%22dr...=Google+Search
Sisi & Cape Chef
Hoisin sauce is not like duck sauce it is a slightly sweet and garlicky bean sauce that's often used as a dipping sauce. Available in Asian markets and in many large supermarkets.
"tempering" - from epicurious
A technique by which chocolate is stabilized through a melting-and-cooling process, thereby making it more malleable and glossy. Commerically available chocolate is already tempered, but this condition changes when chocolate is melted. Tempering chocolate isn't necessary for most recipes, but is often done when the chocolate will be used for candymaking or decorations. Chocolate must be tempered because it contains COCOA BUTTER, a fat that may form crystals after chocolate is melted and cooled. If these crystals aren't stabilized through tempering, they can form dull gray streaks called BLOOM. The classic tempering method is to melt chocolate until it reaches a temperature of 115°F. Two-thirds of the melted chocolate is then spread on a marble slab and worked back and forth with a metal spatula until it becomes thick and reaches a temperature of about 80°F. This thickened chocolate is then transferred back into the remaining one-third melted chocolate and reheated to about 89°F. for semisweet chocolate, about 85°F for milk or white chocolate. The quick tempering method is to melt two-thirds of the chocolate to be tempered to a temperature of 115°F then add the remaining one-third (finely chopped) chocolate to the melted mixture, stirring until the mixture has reached 89°F and is smooth. http://www.epicurious.com/run/fooddi...entry_id=10554
MaryeO and Sisi
As far as "pistachio flour" I'm sure if you see a recipe and you combine the sugar, flour, and pistachios for the dough, you'll have something very similar. Otherwise there's always more than one source...
Sources for Pistachio Flour and Pistachio Paste
** Amoretti http://www.pastrychampionship.com/ar...i.htm#nutflour
Blanched Almond Flour, Natural Almond Flour, Roasted Chestnut Flour, Blanched Hazelnut Flour, Natural Hazelnut Flour, Roasted Peanut Meal, Natural Pecan Flour, Pignolia Meal, Natural Pistachio Flour, Pumpkin Seed Flour, Light Walnut Meal
** The American Almond Products Company http://www.americanalmond.com/Products/nutforms.htm
If you scroll down, you'll find everything from Watermelon Extract to Saskatoon Berry Extract (sorry it's in all caps, cut and pasted)
NUT PASTES - ALMOND PASTE, ALMOND MARZIPAN, KERNEL PASTE, MACAROON PASTE, PRALINE PASTE, FILBERT PASTE, PECAN PASTE, PISTACHIO PASTE, WALNUT PASTE
NUT BUTTERS - NATURAL AND/OR ROASTED, ALMOND BUTTER, CASHEW BUTTER, FILBERT BUTTER, HAZELNUT BUTTER, NATURAL PEANUT BUTTER, PISTACHIO BUTTER, WALNUT BUTTER
NUT FLOURS - NATURAL, BLANCHED OR ROASTED, ALMOND FLOUR, CASHEW FLOUR, FILBERT FLOUR, HAZELNUT FLOUR, PEANUT FLOUR, PISTACHIO FLOUR
FILLINGS - POPPY BUTTER, BAKER'S HUNGARIAN LEKVAR, PRUNE FILING
Lemon Pistachio Gateau with Orange Coulis
1-10 inch vanilla cake
1 recipe lemon curd
Cointreau simple syrup
paté choux butterfly (optional)
2 cups egg yolks
8 oz. butter (1 cup)
1 1/4 cup lemon juice
1 1/4 cup sugar
In a bowl, combine all ingredients and cook over double boiler until firm.
1 cup water
4 oz. butter (1/2 cup)
1 tbsp. granulated sugar
1 cup all-purpose flour
1/2 tsp. salt
Bring first four ingredients to a boil. Add flour and stir until ball forms. Remove
from heat and add eggs, one at a time, until smooth dough. Dough should not be
runny. Pipe out with pastry bag with #2 tip on parchment paper. Bake at 350
degrees for 2-3 minutes until light golden. Watch carefully.
2 cups orange juice
1/4 cup Cointreau
1 cup sugar
arrowroot or cornstarch
Bring orange juice, sugar and Cointreau to a boil. Thicken slightly with arrowroot
or cornstarch which has been diluted with cold water. Cook 3-4 minutes on low
heat. Cool completely.
Yield: 2 eight-inch tarts
4 ounces sugar
2 ounces almond flour
2 ounces pistachio flour
4 ounces butter (room temperature)
6 ounces eggs
Mix all the ingredients except the eggs until smooth. Add the eggs one at a time.
Yield: Makes enough dough for two tarts
8 1/3 ounces flour
2 ounces sugar
4 ounces butter
* cup milk
Mix all the ingredients in a mixer with a paddle attachment or in a cuisinart and put in the refrigerator one half hour to rest.
Roll out the dough with a pin and blind bake in the oven. Once the shells have cooled, fill with the pistachio filling. Place several thinly sliced pieces of rhubarb on top. Bake at 350°F for 30 minutes.
To serve, heat up the pistachio tart and sprinkle with some chopped pistachios.