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What are you baking these days? September edition, part 1! (2014) [old]

Do you weigh your ingredients?

Sep 08, 2014
souschef in Home Cooking

What are you baking these days? September edition, part 1! (2014) [old]

You could use it to make bread pudding and flambée that, using rum.

Sep 05, 2014
souschef in Home Cooking

What are you baking these days? September edition, part 1! (2014) [old]

Do you flambée the bananas or the bread?

.........sorry for the groaner...couldn't help myself! ;)

Sep 05, 2014
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1

What are you baking these days? September edition, part 1! (2014) [old]

Hmmm.....ice cream for breakfast......now that's my kind of brekkie!

Sep 04, 2014
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What are you baking these days? September edition, part 1! (2014) [old]

I made the chocolate "petits pots de crème" (that I mentioned last month) again, this time doubling the chocolate as I wanted them more chocolatey. Something interesting happened: this time there was a 1/4"-thick ganache-like layer on the top of the cream; did not happen before. I really enjoyed it. I used a chocolate bar with 85% cocoa, but it was not bitter at all.

This is something I'm definitely going to repeat.

Canelés - simple but not easy - Part V

Why do you start at 250°C? That's extremely high, above the melting point of tin (which is used to line the molds), though I imagine that the temperature of the molds does not get that high in 15 minutes.

Your canelés look a little lighter than mine.

Sep 01, 2014
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Canelés - simple but not easy - Part V

Do yours turn out as dark as mine?

I've seen canelés in stores were light brown, so I don't know what they should really be like.

Aug 31, 2014
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Canelés - simple but not easy - Part V

200°C for 2 hrs. I was told, though, that the last batch, baked for my SIL, tasted a bit burnt, so the next time I will bake them for 1hr 45 minutes. It will be interesting to see if they unmold easily.

Aug 31, 2014
souschef in Home Cooking

Canelés - simple but not easy - Part V

If I recall correctly, my "seasoning" just consisted of my applying a thin layer of white oil to a warm mold, and repeating it every time I used the molds.

Of the last two batches I baked (from the same batch of batter), the first stuck while the second slipped out easily. The first batch was baked for 90 minutes, and the second for 2 hours. Try increasing the baking time,

Aug 30, 2014
souschef in Home Cooking

Canelés - simple but not easy - Part V

Here's a picture. I think it's time for me to wash them. I use beeswax; the last batch popped out with no trouble at all.

Aug 29, 2014
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1

What are you baking these days? August 2014 Edition, Part 2

I have yet to come across a tourtière that I like, despite having French-Canadian in-laws. Every one that I've had has been bland, and I'm not one who likes spicy-hot food (don't like the heat in the mouth, and can't digest it).

Aug 29, 2014
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What are you baking these days? August 2014 Edition, Part 2

You should try it with duck fat instead of bacon grease.

Canelés - simple but not easy - Part V

Just think, Pilinut, you get to live your canelé adventure all over again! I almost envy you :)

I fill the molds to 1/8 inch below the top, and they don't climb anymore, so I don't think over-filling is the problem.

I suggest that you use a wooden spoon instead of a whisk, to avoid beating in air.

Aug 26, 2014
souschef in Home Cooking
1

Canelés - simple but not easy - Part V

Thank you, Pilinut!

Aug 26, 2014
souschef in Home Cooking

Canelés - simple but not easy - Part V

Try it without freezing the molds, and use a heated baking pan. I know - change only one variable at a time, BUT.......live a little :)

I was really pleased with the last batch - no souffléing, and the outsides were very firm. Too bad I didn't get to taste them; I made them for my SIL to take back home to California.

Aug 23, 2014
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Canelés - simple but not easy - Part V

Yes, they are Matfer molds....expensive, but worth it.

Isn't using skim milk a bit unusual for a rich custardy interior? Why do you use it, considering that the extra butter adds fat?

Have you tried using a heated baking sheet? It was identified by TrewQ (who has not posted anything in a while).

Aug 22, 2014
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Canelés - simple but not easy - Part V

The latest batch....

All but one were perfect. They slid out of the molds with ease.

Aug 22, 2014
souschef in Home Cooking
1

Canelés - simple but not easy - Part V

My last batch (made yesterday) did not climb out of the molds, and I have a batch right now in the oven, with no climbers.

I used to have them climb every time. I've not figured our what makes them climb. Do you use a whisk or a spoon to mix the batter? I suspect that air beaten into them makes them climb.

Why don't you go back to the ingredients you used in France, and change one thing at a time.

This time I weighed my egg yolks (7 yolks = 124gm), so will do the same the next time.

Aug 22, 2014
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Canelés - simple but not easy - Part V

I made canelés again today, after a long hiatus; they turned out well.

Somehow the molds got stored stacked, one inside another. When I separated them I noticed traces of blue inside some of them. I realize what it was - the outer copper in contact with the inner in in which it was sitting had oxidized, leaving a blue trace, which is poisonous.

So, don't stack your molds in this fashion.

Aug 21, 2014
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1

What are you baking these days? August 2014 Edition, Part 2

Very nice; I've made them a few times before. The place smelled wonderful!

Aug 21, 2014
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1

What are you baking these days? August 2014 Edition, Part 2

Rosemary-Parmesan Coins. Very fragrant and flavourful. Great served as an hors d'oeuvre .

http://www.finecooking.com/recipes/ro...

Aug 21, 2014
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What are you baking these days? August 2014 Edition, Part 2

Funny that you posted that right now as I'm going to be making some (my recipe) in the next few days. I'd like to hear your comparison.

Aug 19, 2014
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What are you baking these days? August 2014 Edition, Part 2

Yes, there is no way you can get even close to 729 layers with quick puff.

Aug 18, 2014
souschef in Home Cooking
1

What are you baking these days? August 2014 Edition, Part 2

I finally made the quick puff pastry from Cook's Illustrated; well actually, CI needs you to sign up, which I didn't want to do, but Malgieri has a recipe that sounds the same. Malgieri states that you need to still go the classic route when making "grand desserts" like pithiviers.

I used the pastry for two things.

The first was the base for a Tarte Tatin, where it was perfect. The second was rolled, cut into triangles, and baked (used as a garnish for braised sweetbreads). The pastry did not rise very much, so it was not so successful there.

So, I agree with Malgieri.

What are you baking these days? August 2014 Edition, Part 1 [old]

I had a wet scone disaster one New Year's morning when I was having company for brunch. I doubled the recipe, weighing the flour after measuring out the other ingredients. I didn't have enough flour, and forgot to cut back on the milk. It was not possible to buy more flour as everything was closed, so I just stuck the unrollable batter into a piping bag with a big star tip. Turned out great, and no one had any inkling that I had goofed!

Aug 16, 2014
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1

What are you baking these days? August 2014 Edition, Part 1 [old]

They were sheet pans, not non-stick. Perhaps flake off was the wrong term; but it definitely looked like some kind of wear. WS thought so, too.

Aug 14, 2014
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What are you baking these days? August 2014 Edition, Part 1 [old]

They will definitely last you for life. I bought a couple from Williams-Sonoma, and after a few years of heavy use the surfaces started flaking off. I took them back to ask if this was normal. I was told no, and given two new pans at no cost.

Aug 13, 2014
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What are you baking these days? August 2014 Edition, Part 1 [old]

Put another cookie sheet under the one you are using.

Aug 13, 2014
souschef in Home Cooking

What are you baking these days? August 2014 Edition, Part 1 [old]

Not really baking, but I DID use the oven: zucchini blossoms stuffed with Boursin cheese and warmed in the oven. Served with a simple sauce made of tomato concassé, butter and garlic.

What are you baking these days? August 2014 Edition, Part 1 [old]

Interesting; I hadn't thought of that since the eggs in the crème caramel are just the right amount (I've eaten a few that were too eggy). I was going to just increase the quantity of chocolate. I'll try it per your suggestion. Thanks.

Aug 03, 2014
souschef in Home Cooking