Been making the same pound cake for years. The only change this time is the flour. I usually use king arthur cake flour and this time it wasn't available so I went with the swan stuff. I don't think that would have made the difference but I don't know. Please help. Also Im baking them in the nice paper pound cake molds (like the pannetone mold) just in the pound cake form.
I make a really really good ricotta pound cake but someone has asked me to make it with a "strip" of ricotta running down the center. How do I do this? I don't want it to sink to the bottom or melt into the batter. Should I start the baking process and then add the ricotta? Anyways please help me. I need to make a doz of these cakes.
Im getting ready to travel to Utah and the elevation will be about 6500 ft. I will attempt to make brioche there. Is their anything I should change about a basic brioche recipe in order to achieve success?
I was just reading the Serious Eats Guide to Sandwiches international edition and now I MUST devour a pambazo...the problem is I live in Vegas and haven't found one. Soooo if you know where I can find a good one please let me know...quickly!
Here is the deal folks. Im a professional chef. I can cook. I mostly use cook books for inspiration but on occasion when I am preparing something that I have never done before I might turn to a cookbook. One of the books that instantly comes to mind that is a serious offender of incomplete or error filled recipes is the Alinea cook book but I have a few hundred cookbooks and their are plenty more offenders. It blows me a way when a Chef creates a recipe that is measured to the gram how a recipe can be off by let say 150 grams. I think when chefs write cookbooks they need to do a better job with their recipes or not write them at all. Just curious what others think of this.
Im not sure why I'm posting this here...the line outside of this San Diego Barrio Logan taco shop are long enough and when they sell out of food they close their doors for the day, usually around 3 pm. I guess I'm just shocked that I haven't seen a review of this amazing place here. I think Kenji should have one of his SD SE contributors give this place a try. If any one here has tried this place out let me know what you think. I just finished working out to make more room in my gut and I'm on my way to Los Cuatro Milpas .
I went out to a local casual Italian restaurant earlier today and had a really bad experience. The bruschetta had so much garlic that it was rendered inedible. We sent it back to the kitchen and over heard (he shouted) the owner say "if they wanted light garlic they should have asked" then our entrees arrived, my son and I ordered the same thing, chicken franchaise. It was so salty but what really ruined our meal was that my sons was still raw. We sent it back and they didn't charge us but the owner didn't come talk to us. That really bothered me and I won't be going back. I'm tired of wasting money on bad meals and poor service. So I have a policy of letting them know if there is a problem. I'm curious how my SE amigos handle bad meals and service issues. Do you complain to the server? Ask for the owner/manager? Ask for items taken off the bill? Let me know.
I know, I know...you have to use older eggs. Fresh eggs are more difficult to peel because of the albumin. That's what all the experts say. But I scoff at those so called experts. I am a chef and have peeled or attempted to peel thousands of eggs in my career and have tried all of the tricks. I have successfully peeled farm fresh eggs and made eggs so old look like road kill. So what's the real trick to getting eggs peeled cleanly? I know it's not what we're being told, that's for sure. Soooo what's your method to this egg madness?
Sooo Sad. He will be missed!!!!!!!!!!!
I have been trying to make tempura that comes out super light. extra crunchy, not greasy and with those little bits of batter that seem to barely cling to the item your cooking. I have followed all sorts of recipes and some are decent but none give me the real japanese tempura texture I'm looking for. Any suggestions.
Im looking for advise and recipes for cooking in a tandoor oven. Yes I do have one and have been mildly successful making recipes in it. My tandoor chicken will come out tasty but it will burn if I leave it in there long enough to cook all the way through so I finish it in the oven. My nann never sticks to the side the way its supposed too. It just falls into an inferno and puffs immediately to smoke and char. Im not looking for recipes prepare in a reg oven, grill or stove top. Only Tandoor. Thanks.
How come some of my comments dont make it on the community forum. In some cases I spend a lot of time trying to answere someones question and then I never see it. Is this a serious eats sensorship thing or just a glitch? Just curious. Anyone else have this problem?
I am in the process of writing a business plan for a new food truck on the west coast. I have been cooking profesionally for over 22 years in high end celeberty chef type restaurants and privately for about 5 yrs and want to go out on my own. I understand the cost associated with a brick and mortar establishment but a rolling restaurant throws me. So if anyone out there has any info on starting a food truck I would appreicate any help. Here are some areas that I really want input.
Start up cost: Please be specific about cost and where the funds are going. i.e. $38 thousand on a Truck. $4thousand getting truck wrapped.
Food Cost Avg
Labor cost Avg
getting business owners/manament to let you park your truck to sale your products.
Starting a social media presence
Anyting really but this list is a good starting point I think
Has anyone succesfully made the Pistachio cake recipe out of the milk bar cook book? I have tried 3 times and it comes out really really moist to the point where you can squeeze it together into a ball that resembles the batter before it was ever baked. I emailed them at the restaurant and they said that I over baked (left it in the oven for 45 min) it the first time and to trust the recipe and leave it in the oven for only 22 minutes tops. I tried it two more times and same result. I am a chef not pastry but I do all right in the sweets dept. I think the recipe needs to be tweeked by removing a lot of the pistachio paste and adding a bit more flour. Appreciate any feedback.
Culinary travelers will tell you pizza in Italy is a distant cousin to pizza here in the U.S. The way we make it, the ingredients, the way we eat it, too. So, isn't it time we made it part of...