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What are you baking these days? July edition, part 2!

I make a rosemary shortbread cookie too (with Parmesan). I think of it as savoury rather than sweet.

1 day ago
souschef in Home Cooking
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What are you baking these days? July edition, part 2!

Sounds like a canelé.

Jul 22, 2014
souschef in Home Cooking
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What are you baking these days? July edition, part 2!

I love black currants, but can't see myself eating them whole in a cake. Just too tart for me.

They're hard to come by here too, and expensive when you find them. I've managed to buy some off chefs in restaurants that had blackcurrant desserts on their menus. Never hurts to ask.

Jul 17, 2014
souschef in Home Cooking

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

Maybe I have an allergy. I have used trace amounts and have been able to detect it.

Jul 16, 2014
souschef in Home Cooking

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

I should try one of them the next time, with the exception of cayenne, which I really hate. I don't like the tingling/burning of the lips that you get with cayenne. I'm not into spicy-hot food at all.

Thanks for the tip.

Jul 15, 2014
souschef in Home Cooking

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

I had a really nice cheddar and chive scone at a restaurant, and decided that I wanted to make some.

I used my fail proof almond and raisin scone recipe, removing the almonds and raisins, and adding chives and grated sharp cheddar.

A member of my taste panel wanted more chives, whereas another wanted more cheese. They were both right; I wanted more salt as well.

Jul 15, 2014
souschef in Home Cooking
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What are you baking these days? July 2014 Edition, Part 1! [old]

Glad they are not a PITA :)

Um....sorry for the groaner!

Jul 14, 2014
souschef in Home Cooking
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What are you baking these days? July 2014 Edition, Part 1! [old]

Those look good, but is there anyone else here who hates stuff dusted with confectioner's sugar (or cocoa)? It messes up the hand and face, and, more importantly, makes me cough.

Jul 03, 2014
souschef in Home Cooking
2

What are you baking these days? June 2014 edition, part 2! [OLD]

No, I've not seen the new ones; mine is c. 1990. Parts are available from ebay. I bought a power strainer for mine; it's great for straining fruit purées. By hand, through a chinois, the straining takes over an hour, whereas with the strainer it takes 10min. The strainer is no longer made, so it can't be bought for a new model.

Jun 29, 2014
souschef in Home Cooking

What are you baking these days? June 2014 edition, part 2! [OLD]

I made the CI Almond Cake from last month, modified per my last variation, using ground almonds only, and no flour. This time, though, I left out the baking powder and baking soda, thinking I didn't need them as I was not using any flour. Wrong! It was a lot less higher than the last time, when I did use them, but with no flour.

Tasted great all the same, though I think I could reduce the sugar even further, to maybe 3/4 cup.

There was another factor here though..... my food processor broke down, so I had to use the mini one to do the chopping, and the mixer (instead of the fp) to do the mixing. Now to figure out if the problem is with the bowl or the motor.

Jun 29, 2014
souschef in Home Cooking

What are you baking these days? June 2014 edition, part 2! [OLD]

I haven't made Julia's recipe, but I have made Alice Medrich's (from "Cocolat") many, many times. It always turn out great

Jun 28, 2014
souschef in Home Cooking
1

What are you baking these days? June 2014 edition, part 2! [OLD]

Has anyone used silicone baking moulds for making mini brioches? I've been toying with the idea of making Brioche Polonaise.

Jun 28, 2014
souschef in Home Cooking

What are you baking these days? June 2014 edition, part 2! [OLD]

I made the Chocolate and Chestnut Cake (from Claudia Roden's "Foods of Spain"), the recipe for which Caitlin so kindly posted last month.

On looking at the recipe, I couldn't help but think that's a helluva lot of butter (10oz). I happened to come across the book in a bookstore, and noticed that it says 10 oz (2-1/4) stick of butter; 2-1/4 stick is really 9 oz, so that's what I used.

You had better have a food processor with a very large bowl to make this; I only just managed with mine. I was concerned that the batter would overflow and decorate me.

The batter was very, very, liquid (more than that of even a fruit soufflé), and so I was concerned that it would flow out the bottom of the springform. I put the cake tin into a roasting pan before it went into the oven just in case. Fortunately it didn't overflow. I ended up baking it for 45 minutes, and let it cool in the pan for 30, since it was so jiggly.

The top cracked (see picture) while cooling.

The texture was so light and fragile that when I flipped it, then flipped it again onto a plate, the top got wrecked (see picture), revealing an uncooked interior. I tried it anyway. It was extremely light, more like a chestnut soufflé than a cake; it tasted very chestnutty. The interior was still runny, which is how I like my soufflés. However, the rim of the cake had begun to brown, indicating that it had to exit the oven.

I would not make this again as a cake, but would use it as a base for a soufflé, with a few tweaks, primarily less butter.

Jun 20, 2014
souschef in Home Cooking
3

What are you baking these days? June 2014 edition, part 2! [OLD]

I use a double layer of heavy-duty foil and it works fine, but I do get a little bit of water in the bottom of the foil. Does not mess up the cake though; I've used it many times to make RLB's Chocolate Oblivion Truffle Torte.

Someone here (Buttertart?) suggested putting the springform into a silicone pan.

Jun 17, 2014
souschef in Home Cooking

What are you baking these days? June 2014 edition, part 1! [through June 14, 2014]

Haven't made it yet.

Jun 11, 2014
souschef in Home Cooking

What are you baking these days? June 2014 edition, part 1! [through June 14, 2014]

Thank you.

Jun 10, 2014
souschef in Home Cooking

Croissant help - flour/butter

Have you tried using Sterling high-fat butter, made in Ontario?

Jun 09, 2014
souschef in Home Cooking

What are you baking these days? June 2014 edition, part 1! [through June 14, 2014]

I'm going to make Pasteis de Nata, the Portuguese custard tart, for a recipe request from a friend. From my googling it's just crème patisserie baked in a puff pastry shell in a mini muffin cup. I'm using it as an excuse to try Canadian Living's quick puff pastry.

If I've got the concept wrong, please correct me anyone who's familiar with it..

Jun 09, 2014
souschef in Home Cooking
1

What are you baking these days? June 2014 edition, part 1! [through June 14, 2014]

Another Cynsa in a parallel universe??? There CANNOT be another Cynsa. Perfection is never replicated! :)

Jun 09, 2014
souschef in Home Cooking
1

What are you baking these days? June 2014 edition, part 1! [through June 14, 2014]

I'm going to have to go to Montreal to taste other versions; there aren't too many bakeries here that do it......but then, I don't go to too many bakeries, but bake the stuff myself.

Jun 09, 2014
souschef in Home Cooking
1

What are you baking these days? June 2014 edition, part 1! [through June 14, 2014]

Buttertart, Cynsa is the queen of Kouign Amman, so she should be able to give you some tips.

I bought some here, made by a French baker. I was underwhelmed.

Jun 09, 2014
souschef in Home Cooking
1

What are you baking these days? May, 2014 edition, part two! [Through May 31, 2014]

Amazon.com is generally cheaper than amazon.ca, but .com fleeces you on shipping to Canada - $17 for books up to 1lb, and $25 if over 1lb. So overall cheaper from .ca

Jun 01, 2014
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What are you baking these days? May, 2014 edition, part two! [Through May 31, 2014]

Thank you, Ma'am!

May 31, 2014
souschef in Home Cooking

What are you baking these days? May, 2014 edition, part two! [Through May 31, 2014]

Now you have my attention! Would one of you mind posting it, please, if it's not too much trouble.

I just checked it on amazon.ca. Besides the $30+ copies, there's a used one for $1,450!!! I wonder how these prices are set.

May 31, 2014
souschef in Home Cooking

What are you baking these days? May, 2014 edition, part two! [Through May 31, 2014]

Before dousing a cake in syrup I poke holes all over the top; I brush on the syrup.

May 30, 2014
souschef in Home Cooking

What are you baking these days? May, 2014 edition, part two! [Through May 31, 2014]

Leave out the Grand Marnier. There is a slightly bitter note that can be easily traced back to it.

I think I would also leave out the baking powder and soda.

May 29, 2014
souschef in Home Cooking
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What are you baking these days? May, 2014 edition, part two! [Through May 31, 2014]

Thank you!

My wife just tried a piece, and said that it reminds her of the filling of Pithiviers. That's exactly what the texture is like.....not surprising as the ingredients are the same.

May 28, 2014
souschef in Home Cooking
1

What are you baking these days? May, 2014 edition, part two! [Through May 31, 2014]

I made the CI almond cake again, but with a number of changes:
- wanted a gluten-free cake, so I subbed for the flour with an equal weight of almonds
- wanted a very orangey cake, so I used the zest of two large navel oranges instead of lemons. For good measure I threw in a couple of Tbsp of Grand Marnier
- reduced the sugar to 1cup (7oz)
- omitted the sugar/zest combo on top

It turned it into a totally different cake. It didn't rise as high (if at all - no surprise); it was more like a torte. It was very moist and dense. The reduced sweetness was more to my liking, and there was no gritty sugar on top. I'm trying to decide if I prefer it to the original.......have to try another piece immediately!

I wonder if it would be more cakey if I used finely ground almond flour instead of the food processor grinding the sliced almonds.

May 28, 2014
souschef in Home Cooking
2

What are you baking these days? May, 2014 edition, part two! [Through May 31, 2014]

I just tried a piece of the cake after slicing off the sugary top layer. The sweetness is a lot more acceptable, but the next time I will cut down the sugar to 7oz (1 cup) from 1-1/4 cup.

I really like the texture, so will definitely make it again, and perhaps use orange zest instead of lemon.

May 25, 2014
souschef in Home Cooking
1

What are you baking these days? May, 2014 edition, part two! [Through May 31, 2014]

I made this cake today, and took it to a dinner party, where it was liked by all.

I figured you can never have too much almond taste, so I used almond oil instead of vegetable oil.

It was really moist, and there was a very nice taste of almonds, but I found it a bit too sweet.

I don't like the crunch in the teeth of raw sugar, or the taste, so I should have skipped the sugar/lemon zest topping. When I saw that it did not get incorporated into the cake but stayed as is, I used a pastry brush to get rid of as much of it as I could; but it was still too much.

All that aside, I really enjoyed it.

I served it with whipped cream, which it does not need at all.

May 24, 2014
souschef in Home Cooking
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