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Pizza Dough Transporting and Storage

keep it in spray oiled plastic bags
slow rise it for whatever number of days then you can freeze for however long you want and transport frozen and let thaw that time and then make the rounds.

Apr 26, 2012
lennyk in Home Cooking

Bulgogi burning

the problem is not really the meat but the grates or pan used is usually quickly coated with the burnt marinade, only good for one use.
some of the best I have had was coated with a nice sticky sauce after which I am sure was not part of the cooking process.

Jan 05, 2012
lennyk in Home Cooking

Bulgogi burning

How do I cook bulgogi without getting a lot of burnt sugar soon after ?

Every recipe I've seen has enough sugar to burn very quickly before the batch is complete or at least to make a serious burnt bits mess.

Jan 03, 2012
lennyk in Home Cooking

Making thick jam

I'm looking to make a thick jam as a cookie filling,

is this possible using traditional pectin methods

or do I need to go the route of gelatine/cornstarch ?

Nov 11, 2011
lennyk in Home Cooking

Survery: Your knife sharpening method

sandpaper mounted over a firm rubber pad

Aug 13, 2011
lennyk in Cookware

Too Much Leftover Smoked Brisket!

second for freezing as pizza topping,
dice small and coat with favorite sauce and bag/portion them out for pizza use.

Aug 04, 2011
lennyk in Home Cooking

Help Me Fix My Macarons!

after you pipe them out
bang the sheet with your hand from below or slam it against the ground or a table to
make the flatten out evenly

Jun 03, 2011
lennyk in Home Cooking

Help Me Fix My Macarons!

I make them a lot and still get failures now and then.

try an Italian meringue recipe such as on website.
This method is more reliable.

The air pocket is puffyness issue.

the batter may be undermixed which is causing them to puff up but then the innards will retract a little, so mix a little more but its a fine line. Try overmixing some just to see the difference.
severe overmixing will result in a wrinkly dense cookie.

the higher temps may help as it will make them "set" harder quickly so they don't get time to retract, if you notice the feet etc always retract a little.

also leave the whites out a day or so to lose some moisture which will also control the puffyness as well.

yes, they are a pain sometimes.

Jun 03, 2011
lennyk in Home Cooking

Frozen Tilapia tastes earthy

I live in Trinidad, we have wild tilapia in the rivers here,
they taste muddy also.

May 22, 2011
lennyk in Home Cooking

Smoking Brisket

Its not only getting to the target temp that is important but the having it for a period of time at the temperature for the fibers to break down.

You should aim for more like 190 and then have it rested foiled and covered with a towel or in a cooler for at least 45mins

you can tell when it has broken down, it will have a jiggly feel to it.

May 20, 2011
lennyk in Home Cooking

Order of Posts [split from Home Cooking]

Hi Guys,
sorry to be off topic,
however I like to read this thread but is there anyway to have the most recent posts being show at the top or at least in a linear fashion ?

It is quite difficult to read the recent posts when they are mixed with older posts.



Feb 20, 2011
lennyk in Site Talk

Pao de Queijo help


Tried to make pao de queijo for the second time,
using recipe
1 3/4 cups tapioca flour
1/2 cup milk
1/2 cup butter/oil
1 teaspoon salt
2 eggs
2 cups cheese

this recipe is similar to what can be found via google except I found it came out very wet so I had to add more tapioca flour.
Am I supposed to knead it for a long time and it would eventually stiffen up ?

What I am getting has a thick dry crust and gummy interior, not light slightly chewy like what I had in churrascaria places.

Any suggestions ?


Dec 23, 2010
lennyk in Home Cooking

Canel├ęs - simple but not easy - Part V

Its amazing the number of people who have interests in these portable creme brulee's

I've had good success with the Wolfert recipe using 2" tall silicone molds.
The trick is to butter the molds well, freeze them before pouring the batter in, also make sure to stir the batter before pouring.

The other important tip is to not use a sheet, instead put the molds on a grill or rack so the heat can hit the silicone more directly.
With more direct heat the butter and sugar in the batter will caramelize better for the crust.

In my oven I go for 425f for 1 hour 10min or so, they usually deflate to normal height around 40mins
at which point I rotate the rack AND put a piece of foil over the molds so the tops don't overcook, this helps a lot. You can figure out the best time to do this with your oven.
Let them cool carefully so the crust will harden and not crumple.

Dec 11, 2010
lennyk in Home Cooking

Italian Meringue Buttercream the firmest ?

I live in the tropics and room temp here is hot,
is Italian Meringue Buttercream the firmest, nonmelting kind ?

Also can someone point me to a recipe using weights as opposed to
numbers of eggs etc ?



May 18, 2008
lennyk in Home Cooking