ASK THE CHEF Part DEAUX (Page 18 of 39)
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Originally Posted By SuperMoose:
Originally Posted By douglasmorris99:
Originally Posted By SuperMoose:
Chef, not really a recipe question but more of a recipe organization question. I have a lot of recipes which are bookmarked on my computer. I have cookbooks and other stuff around the house. How have you organized your recipes over the years? I have a small kitchen so counter space is already sparse... I have done 2 things..one, recipes out of cook books are typed out in small type, cut to size and placed in my cook book OR hand written into the blank pages and the cook book given as gift or back ot 1/2 price books. . ( I used a blank page journal) Recipes from Womans world, Cooks Journal, Gourmet etc. are simlpy torn from the magazine and these too are placed in the journal and teh magazine is kindling.. , I have 3 currently running in quazi alpha order by core ingredient..IE Albacore, baracuda, babnana', canteloupe etc.. That's what I was wondering. If you organized by ingredient or dish (eg. soup, main course, etc.) I wonder if there is a good way to make it all electronic and cross reference it all. If I was that organized, the thread index would be updated, Ford guy and one of the ladies did all that work..this current thread hasn't been done..well, if at all.. ADD is BAdDDDD and gets worse when your older look a bunny----------------------hmm La Lapin Au Vin.. 
THIS could solve your boggle...Chef |
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Originally Posted By douglasmorris99:
Originally Posted By SuperMoose:
Originally Posted By douglasmorris99:
Originally Posted By SuperMoose:
Chef, not really a recipe question but more of a recipe organization question. I have a lot of recipes which are bookmarked on my computer. I have cookbooks and other stuff around the house. How have you organized your recipes over the years? I have a small kitchen so counter space is already sparse... I have done 2 things..one, recipes out of cook books are typed out in small type, cut to size and placed in my cook book OR hand written into the blank pages and the cook book given as gift or back ot 1/2 price books. . ( I used a blank page journal) Recipes from Womans world, Cooks Journal, Gourmet etc. are simlpy torn from the magazine and these too are placed in the journal and teh magazine is kindling.. , I have 3 currently running in quazi alpha order by core ingredient..IE Albacore, baracuda, babnana', canteloupe etc.. That's what I was wondering. If you organized by ingredient or dish (eg. soup, main course, etc.) I wonder if there is a good way to make it all electronic and cross reference it all. If I was that organized, the thread index would be updated, Ford guy and one of the ladies did all that work..this current thread hasn't been done..well, if at all.. ADD is BAdDDDD and gets worse when your older look a bunny----------------------hmm La Lapin Au Vin..
THIS could solve your boggle...Chef That could work. Now will it work on an iPad? If so now I have an excuse to buy both. 
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Originally Posted By MTNmyMag:
I always carry a gun so I cant get into any kind of a fight but a gun fight.
I always carry a gun so I cant get into any kind of a fight but a gun fight.
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Originally Posted By SuperMoose:
..snip.. That's what I was wondering. If you organized by ingredient or dish (eg. soup, main course, etc.) I wonder if there is a good way to make it all electronic and cross reference it all. It's not easy, but I hand-typed all of my mom's hand-written recipes the summer after I started college. I have copied and pasted from online recipes ever since, making a note and a link to the original. I don't know of any easy way. Pay your kid to do it? |
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Originally Posted By watercat:
Originally Posted By SuperMoose:
..snip.. That's what I was wondering. If you organized by ingredient or dish (eg. soup, main course, etc.) I wonder if there is a good way to make it all electronic and cross reference it all. It's not easy, but I hand-typed all of my mom's hand-written recipes the summer after I started college. I have copied and pasted from online recipes ever since, making a note and a link to the original. I don't know of any easy way. Pay your kid to do it? No kids that I know of....I'm 26, I hope there are no kids. |
Originally Posted By MTNmyMag:
I always carry a gun so I cant get into any kind of a fight but a gun fight.
I always carry a gun so I cant get into any kind of a fight but a gun fight.
|
Originally Posted By SuperMoose:
Originally Posted By watercat:
Originally Posted By SuperMoose:
..snip.. That's what I was wondering. If you organized by ingredient or dish (eg. soup, main course, etc.) I wonder if there is a good way to make it all electronic and cross reference it all. It's not easy, but I hand-typed all of my mom's hand-written recipes the summer after I started college. I have copied and pasted from online recipes ever since, making a note and a link to the original. I don't know of any easy way. Pay your kid to do it? No kids that I know of....I'm 26, I hope there are no kids. At the point when I did it, I was the kid.  Have fun typing!
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| Guess I really am a psychopath |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
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Chef-
Any recommendations on a recipe for a basil emulsion? I was planning on making a tomato basil soup this evening and wanted to garnish it with a basil emulsion swirled in. |
Originally Posted By MTNmyMag:
I always carry a gun so I cant get into any kind of a fight but a gun fight.
I always carry a gun so I cant get into any kind of a fight but a gun fight.
|
Chef's been babysitting his new grandson, 10mo's old..the last few days..
Been a VERY Long time since Chef's cared for a baby.. this was hard 17 years ago..and while well over 40 at the time,, I WAS YOUNG... Chef's exausted, got home late yesterday, had a customer by and this morning has to check my F.O.B. , make sure the yote's or local Ute's haven't taken over and I'll get back to the above, Very Good questions Best OLD, Tired, Cranky Chef
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
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Originally Posted By SuperMoose: Chef- Another question. I made croissant dough for the first time this weekend. Why/what does rolling the butter into the dough do exactly? It creates the layers that make it flaky. |
Political correctness is the mistaken belief that a turd can be picked up by the clean end.
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Originally Posted By tony55690:
Originally Posted By SuperMoose:
Chef- Another question. I made croissant dough for the first time this weekend. Why/what does rolling the butter into the dough do exactly? It creates the layers that make it flaky. I figured as much. Is there any science behind it or...Just curious how someone came to that idea at some point and time. |
Originally Posted By MTNmyMag:
I always carry a gun so I cant get into any kind of a fight but a gun fight.
I always carry a gun so I cant get into any kind of a fight but a gun fight.
|
I am OFF Line due to satalite issues..
that pretty chick from Hughes net is a lying witch...or something likethat...
be back soon Chef |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
|
Originally Posted By SuperMoose:
Chef- Another question. I made croissant dough for the first time this weekend. Why/what does rolling the butter into the dough do exactly? as mentioned, the chemistry of the whole butter and flour being folded together, something the (cough, choke)French call"pate feuilletee," which means "pastry made leaf-like." It is also called "millefeuille," meaning a thousand leaves. Each of these "leaves" consists of a layer of flour separated by a layer of butter. The expansion (puff) occurs because the butter layers create steam when exposed to the heat of an oven. This expands the space between the flour layers. Ultimately, in classic puff pastry, you want to create 729 layers of folded dough, not quite one thousand, but like the millipede which really doesn't have a thousand legs, the effect is there. tommorow we'll discuss the Haldron Collider, NaHCO3 and other scientific facts.. Best CHEF
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By SuperMoose:
Chef- Any recommendations on a recipe for a basil emulsion? I was planning on making a tomato basil soup this evening and wanted to garnish it with a basil emulsion swirled in. sure... sorry to be so late to the game, hope you're still not waiting to eat 
simple basil emulsion. 1 bunch basil, leaves picked from stems 1/4 teaspoon salt, or to taste 2 tablespoons extra-virgin olive oil 1 teaspoon balsamic vinegar 1.Make a paste by crushing basil leaves and salt with a mortar and pestle. Stir in the olive oil and balsamic vinegar or do the blender thing,,though the blender will tear the basil rather than crush it,,changing the flavor profile slightly to some, a whole lot to others, increases bitterness in my humble opinion.. as a bonus, my favorite PESTO follows... 3 cups chopped and crushed fresh basil 1 cup extra virgin olive oil 1/2 cup pine nuts 1/8 cup Brazil nuts 2/3 cup grated FRESH Pecorino or Romano, or Parmesean cheese 2 tablespoons minced garlic 1/2 teaspoon chili powder place above in a blender, blend till smooth.. best CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By Schmigs:
Chef, do you have a recipe for sweet and sour pork? I've been experimenting with Asian food lately but I haven't been able to get sweet and sour right. Thanks. we talking the breading?? or the sauce?? breading secret is batter of cornstarch and rice flour with evaporated milk. 2 cups water 1 1/2 cups white sugar 1 cup ketchup 1 (8 ounce) can pineapple tidbits, undrained 2/3 cup distilled white vinegar 1 teaspoon red pepper flakes 1 tablespoon soy sauce 1/2 tablespoon A1 steak sauce 1/2 tablespoon cayenne pepper hot sauce 3 tablespoons cornstarch 1.Stir water, sugar, ketchup, pineapple, vinegar, red pepper flakes, soy sauce, steak sauce, and hot sauce together in a saucepan over medium heat. Remove 1/2 cup of the sauce to a small bowl; whisk cornstarch into the sauce in the bowl. Bring the sauce in the saucepan to a boil, stir the sauce with the cornstarch into the boiling sauce. Cook, stirring occasionally, until thickened, about 15 minutes. Remove from heat and allow to cool slightly before using hope that helps CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
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Chef, my last couple loaves of bread have been sticking to the bottom pan and tearing the bottom off. This is the first time it's done this to me. I've tried both oil and shortening to grease the pan and neither seemed to make a difference.
Any suggestions as to how to fix this? Can I line the bottom of the pan with parchment paper? On a related note, when I used shortening to grease the pan the crust seemed to be heavier then with oil. Is that a result of the shortening? Thanks |
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I hope I'm not crapping in your thread Jefe.
For basil emulsion/pesto, I've been using this stuff, 
It's almost as good as making fresh to my taste buds, and I cook for two and am unlikely to make fresh pesto for two. If you want to use it as a pasta sauce, it has no parmesan. |
"Look, it's people like you what causes unrest."
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Slicing LoxHey Chef,
I wanted to thank you again for your Lox method. I made another recently and wanted to share the results. 
Practicing my knife skills. Not great but improving. Slicing Lox |
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Originally Posted By Andras:
Chef, my last couple loaves of bread have been sticking to the bottom pan and tearing the bottom off. This is the first time it's done this to me. I've tried both oil and shortening to grease the pan and neither seemed to make a difference. Any suggestions as to how to fix this? Can I line the bottom of the pan with parchment paper? On a related note, when I used shortening to grease the pan the crust seemed to be heavier then with oil. Is that a result of the shortening? Thanks Pan clean? pan showing rust, scratches, dent, or wear in the finish where it's sticking? yes, parchmet paper will solve the issue,,or new pans.. I don't use an oil in my bread and yes shortening is denser than olive oil or other oils and you're bread is absorbing it..when the bread cools, you're getting that added weight of the shorting solidifying into the crust. Oil is a much lighter coating and evaportes somewhat in the baking /cooling process. 
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By edb66:
I hope I'm not crapping in your thread Jefe. For basil emulsion/pesto, I've been using this stuff, http://img4-3.realsimple.timeinc.net/images/daily-finds/food/0309/df-garden-pesto_300.jpg It's almost as good as making fresh to my taste buds, and I cook for two and am unlikely to make fresh pesto for two. If you want to use it as a pasta sauce, it has no parmesan. some packaged items are comparable to making your self in the end results, I and many chef's have used premade items to cut labor and at times even food costs if the end result is the same to the Chef and a majority of samplers. but,,,fresh v packaged, Fresh will always win out.. Chef |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
|
Originally Posted By cutlass1972:
Hey Chef, I wanted to thank you again for your Lox method. I made another recently and wanted to share the results. [ Practicing my knife skills. Not great but improving. you're welcome..looks very good..now SLICING 1. LONG SMOOTH EVEN CUTS, that slicing of the Lox shoud be in one long motion top to botton at a slight angle..be sure, and swift. 2, you're leaving a LOT of fish on the skin using your current method, in so, skin before slicing. skinning fish. lay fish skin side down on a smooth cutting board make a smooth flat bladed slice under the flesh between the flesh and the skin, about 1" using a damp towel, grasp the skin and lay the blade flat between skin and flesh make sawing slice moving forward slanting sllightly towards the skin while holding the skin against the knife's pressure. after removing the skin, then proceed to slice the fish as explained above. IF I had a means to video, I'd do it, its easier to show than explain. chef |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
|
Originally Posted By douglasmorris99:
Originally Posted By cutlass1972:
Hey Chef, I wanted to thank you again for your Lox method. I made another recently and wanted to share the results. [ Practicing my knife skills. Not great but improving. you're welcome..looks very good..now SLICING 1. LONG SMOOTH EVEN CUTS, that slicing of the Lox shoud be in one long motion top to botton at a slight angle..be sure, and swift. 2, you're leaving a LOT of fish on the skin using your current method, in so, skin before slicing. skinning fish. lay fish skin side down on a smooth cutting board make a smooth flat bladed slice under the flesh between the flesh and the skin, about 1" using a damp towel, grasp the skin and lay the blade flat between skin and flesh make sawing slice moving forward slanting sllightly towards the skin while holding the skin against the knife's pressure. after removing the skin, then proceed to slice the fish as explained above. IF I had a means to video, I'd do it, its easier to show than explain. chef I will try your method next time. I was following the instructions found here. Of course I do nto have one of those fancy super thin slicing knives either, so I used my Mak Yangi sashimi knife, I am very pleased with the final product. Everyone I have shared it with agree that it is far better than what we can get around here in the package, and I am using previously frozen steelhead trout, not fresh salmon. That piece of fish cost me $9.94 at Sams club, and turned out a superior product to what would equate probably $70 worth of packaged lox! Seriously, thanks again for the method! BTW: My Salinometer is in the Mail from amazon. Now I will be able to do it more precisely. you said 90% on the brine was good right? |
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Originally Posted By douglasmorris99:
Originally Posted By SuperMoose:
Chef- Any recommendations on a recipe for a basil emulsion? I was planning on making a tomato basil soup this evening and wanted to garnish it with a basil emulsion swirled in. sure... sorry to be so late to the game, hope you're still not waiting to eat
simple basil emulsion. 1 bunch basil, leaves picked from stems 1/4 teaspoon salt, or to taste 2 tablespoons extra-virgin olive oil 1 teaspoon balsamic vinegar 1.Make a paste by crushing basil leaves and salt with a mortar and pestle. Stir in the olive oil and balsamic vinegar or do the blender thing,,though the blender will tear the basil rather than crush it,,changing the flavor profile slightly to some, a whole lot to others, increases bitterness in my humble opinion.. as a bonus, my favorite PESTO follows... 3 cups chopped and crushed fresh basil 1 cup extra virgin olive oil 1/2 cup pine nuts 1/8 cup Brazil nuts 2/3 cup grated FRESH Pecorino or Romano, or Parmesean cheese 2 tablespoons minced garlic 1/2 teaspoon chili powder place above in a blender, blend till smooth.. best CHEF I've been waiting to eat.
Just kidding, I actually asked my friend who is a chef how to make it as I sampled it at the restaurant he worked at. I did a different method which was: 8 shallots 3 garlic cloves 1 fennel bulb Chop them up and toss in a pot with 2 cups of white wine, reduce by half. Add 2 cups of heavy cream and a bay leaf and bring to a boild. Puree in blender with 2 bunches of basil with salt and splash of lime juice. I then strained it through a sieve. Came out nice. It was a little too runny for my intended purpose  . Sorry for the blurry picture. Soup was good though and it definately added flavor!
Originally Posted By douglasmorris99:
Originally Posted By SuperMoose:
Chef- Another question. I made croissant dough for the first time this weekend. Why/what does rolling the butter into the dough do exactly? as mentioned, the chemistry of the whole butter and flour being folded together, something the (cough, choke)French call"pate feuilletee," which means "pastry made leaf-like." It is also called "millefeuille," meaning a thousand leaves. Each of these "leaves" consists of a layer of flour separated by a layer of butter. The expansion (puff) occurs because the butter layers create steam when exposed to the heat of an oven. This expands the space between the flour layers. Ultimately, in classic puff pastry, you want to create 729 layers of folded dough, not quite one thousand, but like the millipede which really doesn't have a thousand legs, the effect is there. tommorow we'll discuss the Haldron Collider, NaHCO3 and other scientific facts.. Best CHEF
Thanks for the lesson. I learned somethign new! My batch wasn't as light and fluffy as it should have been. My mom said it was a bit heavy. Any tips to make it puff better? I followed this recipe. |
Originally Posted By MTNmyMag:
I always carry a gun so I cant get into any kind of a fight but a gun fight.
I always carry a gun so I cant get into any kind of a fight but a gun fight.
|
Originally Posted By SuperMoose:
Originally Posted By douglasmorris99:
Originally Posted By SuperMoose:
Chef- Any recommendations on a recipe for a basil emulsion? I was planning on making a tomato basil soup this evening and wanted to garnish it with a basil emulsion swirled in. sure... sorry to be so late to the game, hope you're still not waiting to eat
simple basil emulsion. 1 bunch basil, leaves picked from stems 1/4 teaspoon salt, or to taste 2 tablespoons extra-virgin olive oil 1 teaspoon balsamic vinegar 1.Make a paste by crushing basil leaves and salt with a mortar and pestle. Stir in the olive oil and balsamic vinegar or do the blender thing,,though the blender will tear the basil rather than crush it,,changing the flavor profile slightly to some, a whole lot to others, increases bitterness in my humble opinion.. as a bonus, my favorite PESTO follows... 3 cups chopped and crushed fresh basil 1 cup extra virgin olive oil 1/2 cup pine nuts 1/8 cup Brazil nuts 2/3 cup grated FRESH Pecorino or Romano, or Parmesean cheese 2 tablespoons minced garlic 1/2 teaspoon chili powder place above in a blender, blend till smooth.. best CHEF I've been waiting to eat.
Just kidding, I actually asked my friend who is a chef how to make it as I sampled it at the restaurant he worked at. I did a different method which was: 8 shallots 3 garlic cloves 1 fennel bulb Chop them up and toss in a pot with 2 cups of white wine, reduce by half. Add 2 cups of heavy cream and a bay leaf and bring to a boild. Puree in blender with 2 bunches of basil with salt and splash of lime juice. I then strained it through a sieve. Came out nice. It was a little too runny for my intended purpose . Sorry for the blurry picture. Soup was good though and it definately added flavor!
http://i342.photobucket.com/albums/o434/moose00015/77EAD3B0-DF24-48DC-803E-65CAC3B18CEE-6736-00000244B0245B93.jpg Originally Posted By douglasmorris99:
Originally Posted By SuperMoose:
Chef- Another question. I made croissant dough for the first time this weekend. Why/what does rolling the butter into the dough do exactly? as mentioned, the chemistry of the whole butter and flour being folded together, something the (cough, choke)French call"pate feuilletee," which means "pastry made leaf-like." It is also called "millefeuille," meaning a thousand leaves. Each of these "leaves" consists of a layer of flour separated by a layer of butter. The expansion (puff) occurs because the butter layers create steam when exposed to the heat of an oven. This expands the space between the flour layers. Ultimately, in classic puff pastry, you want to create 729 layers of folded dough, not quite one thousand, but like the millipede which really doesn't have a thousand legs, the effect is there. tommorow we'll discuss the Haldron Collider, NaHCO3 and other scientific facts.. Best CHEF
Thanks for the lesson. I learned somethign new! My batch wasn't as light and fluffy as it should have been. My mom said it was a bit heavy. Any tips to make it puff better? I followed this recipe. very nice emmulsion... crossiant/danish/puff dough..those directions are fine...but far MORE Folding..much more. .takes about 3 days and 100 to 200 folds to properly make a light puffy pastry.. don't rush it. chef |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
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Originally Posted By douglasmorris99:
very nice emmulsion... crossiant/danish/puff dough..those directions are fine...but far MORE Folding..much more. .takes about 3 days and 100 to 200 folds to properly make a light puffy pastry.. don't rush it. chef Thanks! Any suggestions for a modification to that recipe? I must admit it was exhausting to make but I'm willing to give it a whirl again! |
Originally Posted By MTNmyMag:
I always carry a gun so I cant get into any kind of a fight but a gun fight.
I always carry a gun so I cant get into any kind of a fight but a gun fight.
|
Originally Posted By SuperMoose:
Originally Posted By douglasmorris99:
very nice emmulsion... crossiant/danish/puff dough..those directions are fine...but far MORE Folding..much more. .takes about 3 days and 100 to 200 folds to properly make a light puffy pastry.. don't rush it. chef Thanks! Any suggestions for a modification to that recipe? I must admit it was exhausting to make but I'm willing to give it a whirl again! the basic recipe looks fine..I'd just extending the folding a bit more Puff pastry is a constant if you're a baking professional, crossiants, danish, pin wheels, napolians, are in constant demand, so there are always 2, 3, 1/2 dozen minimum book folds going at any given time, usually the size of a full sheet pan and the first thing in the morning over coffee, we're rolling and folding the dough as we start the day. there needs to be a minimum of 100 folds to make a decent napolian..
the work is great, but the end result is wonderful... best Chef |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
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Guns don't kill people, the gubbermint does.
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Originally Posted By douglasmorris99:
Originally Posted By SuperMoose:
Originally Posted By douglasmorris99:
very nice emmulsion... crossiant/danish/puff dough..those directions are fine...but far MORE Folding..much more. .takes about 3 days and 100 to 200 folds to properly make a light puffy pastry.. don't rush it. chef Thanks! Any suggestions for a modification to that recipe? I must admit it was exhausting to make but I'm willing to give it a whirl again! the basic recipe looks fine..I'd just extending the folding a bit more Puff pastry is a constant if you're a baking professional, crossiants, danish, pin wheels, napolians, are in constant demand, so there are always 2, 3, 1/2 dozen minimum book folds going at any given time, usually the size of a full sheet pan and the first thing in the morning over coffee, we're rolling and folding the dough as we start the day. there needs to be a minimum of 100 folds to make a decent napolian..
the work is great, but the end result is wonderful... best Chef So for instance if I make the dough now do I have to refrigerate overnight? And is your suggestion just more folds between freezes? Do I have to freeze after each folding session? |
Originally Posted By MTNmyMag:
I always carry a gun so I cant get into any kind of a fight but a gun fight.
I always carry a gun so I cant get into any kind of a fight but a gun fight.
|
Originally Posted By SuperMoose:
Originally Posted By douglasmorris99:
Originally Posted By SuperMoose:
Originally Posted By douglasmorris99:
very nice emmulsion... crossiant/danish/puff dough..those directions are fine...but far MORE Folding..much more. .takes about 3 days and 100 to 200 folds to properly make a light puffy pastry.. don't rush it. chef Thanks! Any suggestions for a modification to that recipe? I must admit it was exhausting to make but I'm willing to give it a whirl again! the basic recipe looks fine..I'd just extending the folding a bit more Puff pastry is a constant if you're a baking professional, crossiants, danish, pin wheels, napolians, are in constant demand, so there are always 2, 3, 1/2 dozen minimum book folds going at any given time, usually the size of a full sheet pan and the first thing in the morning over coffee, we're rolling and folding the dough as we start the day. there needs to be a minimum of 100 folds to make a decent napolian..
the work is great, but the end result is wonderful... best Chef So for instance if I make the dough now do I have to refrigerate overnight? And is your suggestion just more folds between freezes? Do I have to freeze after each folding session? no, just refer it, bring it out abouut an hour prior to your next fold, get a bit of temp on it and be patient..I will admint, I didnt catch Freezeing the dough, IF yhour makeing "book fold dough" over several days I would'nt freeze it.. |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By SuperMoose:
Originally Posted By douglasmorris99:
Originally Posted By SuperMoose:
Originally Posted By douglasmorris99:
very nice emmulsion... crossiant/danish/puff dough..those directions are fine...but far MORE Folding..much more. .takes about 3 days and 100 to 200 folds to properly make a light puffy pastry.. don't rush it. chef Thanks! Any suggestions for a modification to that recipe? I must admit it was exhausting to make but I'm willing to give it a whirl again! the basic recipe looks fine..I'd just extending the folding a bit more Puff pastry is a constant if you're a baking professional, crossiants, danish, pin wheels, napolians, are in constant demand, so there are always 2, 3, 1/2 dozen minimum book folds going at any given time, usually the size of a full sheet pan and the first thing in the morning over coffee, we're rolling and folding the dough as we start the day. there needs to be a minimum of 100 folds to make a decent napolian..
the work is great, but the end result is wonderful... best Chef So for instance if I make the dough now do I have to refrigerate overnight? And is your suggestion just more folds between freezes? Do I have to freeze after each folding session? no, just refer it, bring it out abouut an hour prior to your next fold, get a bit of temp on it and be patient..I will admint, I didnt catch Freezeing the dough, IF yhour makeing "book fold dough" over several days I would'nt freeze it.. |
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I think it was tossed in the freezer for only 20 minutes per time. Fridge overnight, but anyway.
So are you essentially saying: After the initial lamination, fold it, stick in fridge, let sit 20 minutes, roll, fold again, back to fridge, repeat X number of times. How many times per day should it be folded? Just trying to understand the basic idea here. |
Originally Posted By MTNmyMag:
I always carry a gun so I cant get into any kind of a fight but a gun fight.
I always carry a gun so I cant get into any kind of a fight but a gun fight.
|
Originally Posted By SuperMoose:
I think it was tossed in the freezer for only 20 minutes per time. Fridge overnight, but anyway. So are you essentially saying: After the initial lamination, fold it, stick in fridge, let sit 20 minutes, roll, fold again, back to fridge, repeat X number of times. How many times per day should it be folded? Just trying to understand the basic idea here. if your only resting the dough 20 min between folds, leave it at room temp..when you're done for the day..THEN refer it..and bring it back out the next day or day after I've held it 3 days between folds, the issue is it can pickup yesterdays onions..PDQ 2 days is best, one day is absolutely the best, if you can do it..How many folds have you done so far?? but as you alread know it's Exausting..as I have said time and again, never get in a fight with a baker..theyre tough and STRON SOB |
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I haven't started.
Can this be condensed into a one day process or do I have to refrig the dough overnight as stated in the recipe? Ideally: Make dough Add butter Fold Fold Fold Fold Refrig Take Break Fold Fold Fold Fold Fold Refrig Roll out Cut Make Croissant Is that doable? Or does this need to be a multiday process? Ideally, make dough Friday night, fold early saturday and breakfast? Then left over for croissant bread pudding Sunday? |
Originally Posted By MTNmyMag:
I always carry a gun so I cant get into any kind of a fight but a gun fight.
I always carry a gun so I cant get into any kind of a fight but a gun fight.
|
Originally Posted By SuperMoose:
I haven't started. Can this be condensed into a one day process or do I have to refrig the dough overnight as stated in the recipe? Ideally: Make dough Add butter Fold Fold Fold Fold Refrig Take Break Fold Fold Fold Fold Fold Refrig Roll out Cut Make Croissant Is that doable? Or does this need to be a multiday process? Ideally, make dough Friday night, fold early saturday and breakfast? Then left over for croissant bread pudding Sunday? looks fine to me. would wear my ass out .waiting for pics and samples
chef |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
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Originally Posted By douglasmorris99:
Originally Posted By SuperMoose:
I haven't started. Can this be condensed into a one day process or do I have to refrig the dough overnight as stated in the recipe? Ideally: Make dough Add butter Fold Fold Fold Fold Refrig Take Break Fold Fold Fold Fold Fold Refrig Roll out Cut Make Croissant Is that doable? Or does this need to be a multiday process? Ideally, make dough Friday night, fold early saturday and breakfast? Then left over for croissant bread pudding Sunday? looks fine to me. would wear my ass out .waiting for pics and samples
chef Cool. I'll give it a run for its money this weekend! I'll post pictures from the new batch. This is the batch I made last week. I just pulled them out of the freezer to let them get a bit stale for bread pudding.... 
So you have a good croissant bread pudding recipe? Preferably with some kind of awesome chocolate sauce? |
Originally Posted By MTNmyMag:
I always carry a gun so I cant get into any kind of a fight but a gun fight.
I always carry a gun so I cant get into any kind of a fight but a gun fight.
|
Originally Posted By SuperMoose: I haven't started. Can this be condensed into a one day process or do I have to refrig the dough overnight as stated in the recipe? Ideally: Make dough Add butter Fold Fold Fold Fold Refrig Take Break Fold Fold Fold Fold Fold Refrig Roll out Cut Make Croissant Is that doable? Or does this need to be a multiday process? Ideally, make dough Friday night, fold early saturday and breakfast? Then left over for croissant bread pudding Sunday? That looks like alot of overworking.We do a 4 book fold 4 times, for a total of 768 layers.The dough and lock-in are done the night before and the bookfolds are done in about 20 mins. If youre quick and coolhanded there is no reason you cant do all folds at once.
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Originally Posted By tony55690:
That looks like alot of overworking.We do a 4 book fold 4 times, for a total of 768 layers.The dough and lock-in are done the night before and the bookfolds are done in about 20 mins. If youre quick and coolhanded there is no reason you cant do all folds at once. Maybe you can clarify. Book fold = thirds correct? Or are you doing it quarters? Explain the dough and lock-in. Is that just when you place the butter in the dough and roll it out initially? |
Originally Posted By MTNmyMag:
I always carry a gun so I cant get into any kind of a fight but a gun fight.
I always carry a gun so I cant get into any kind of a fight but a gun fight.
|
Originally Posted By SuperMoose: The lock in is a traditional book fold,roll out the dough to twice the size of your butter. Place the butter inside and close the dough around it and seal it. Gives a base of 3 layers.Originally Posted By tony55690: That looks like alot of overworking.We do a 4 book fold 4 times, for a total of 768 layers.The dough and lock-in are done the night before and the bookfolds are done in about 20 mins. If youre quick and coolhanded there is no reason you cant do all folds at once. Maybe you can clarify. Book fold = thirds correct? Or are you doing it quarters? Explain the dough and lock-in. Is that just when you place the butter in the dough and roll it out initially? A bookfold can be a 2,3,4,or 5 folds. Personally im not crazy about the formula you posted,there are better formulas for croissants. |
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Originally Posted By SuperMoose:
Chef- My croissant bread pudding with chocolate sauce recipe please? 10 slices white bread, cut into cubes or equivalant bread products, crossiants, rolls, danish, 1/4 cup margarine, melted 1/2 cupr aisins 1 teaspoon ground cinnamon 6 eggs 3/4 cupwhite sugar 2 teaspoonsvanilla extract 1/2 teaspoonsalt 3 cupshot milk 1 pinchground nutmeg Directions 1.Heat oven to 375 degrees F(190 degrees C) 2.In a large bowl, combine bread cubes, melted margarine, raisins, and cinnamon; mix well, and transfer to a 2 quart baking dish. 3.Use the same bowl to beat the eggs. Stir in sugar, vanilla, and salt until sugar is dissolved. Slowly whisk in the hot milk. Pour egg mixture over bread cubes, sprinkle with nutmeg, and set aside to soak for 5 minutes. 4.Bake in preheated oven for 25 to 30 minutes, or until a knife inserted into the center comes out clean. in the orginal Chefs thread there's a recipe for quiche,,custard pie..it's been a few years but I belive it was 18 eggs to 1 qt 1/2 and 1/2 it make a nice dense custard,,and comes our perfect 100% of the time.. Chefs Orginial quiche recipe by Feral it makes a GREAT Custard for bread pudding as well, with some sugar and vanillia cut in. Chocolate sauce, light 1/3 cup unsweetened cocoa 1 2/3 cups white sugar 1 1/4 cups water 1 teaspoon vanilla extract Directions 1.In a medium saucepan over medium heat, combine cocoa, sugar and water. Bring to a boil and let boil 1 minute. Remove from heat and stir in vanilla chocolate sauce, dense 1/3 cup whole milk 1 pound individually wrapped caramels, unwrapped 8 ounces milk chocolate, chopped 1 cup vanilla ice cream, softened 1 teaspoon vanilla extract Directions 1.In a double boiler over simmering water, combine milk and caramels. Cook, stirring, until melted and smooth. Stir in chocolate until smooth. Stir in ice cream and vanilla until well blended. Remove from heat. Store in refrigerator |
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| Question Chef can you make roux sauce from powdered butter? I'm looking to make my own MH meals and there are a few soups my whole family loves but they all have roux sauce in them and from what we have found out we can make the soup all from dried goods but not sure if the roux will work with powdered butter. |
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Originally Posted By SuperMoose:
http://i342.photobucket.com/albums/o434/moose00015/3BB638E0-BD57-4F7E-9FC1-FDDF242A066A-13695-0000059DC6970CAE.jpg This batch was 1000 times better than my first. Girlfriend said they were the best she ever had...  now your makin stuff up, eveyone knows NO ARFCOMER has a girlfriend...
They look wonderful, Job well done...and if Mr 556 would care to share, please do.. |
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Originally Posted By tayous1:
Question Chef can you make roux sauce from powdered butter? I'm looking to make my own MH meals and there are a few soups my whole family loves but they all have roux sauce in them and from what we have found out we can make the soup all from dried goods but not sure if the roux will work with powdered butter. sorry to say I am not familiar with poweder butter beyond knowing it exists. that said, IF it reconstitutes into what we know as butter when water or oil is added,,then I would say it should act as butter. if not. I would recomend Corn starch or arrow root as a thickening agent if it really needs to be thickened..it will not have the same consistency as roux thicken soup but will be better than a watery stock as by appearance its more filling if it's thicker. |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
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Originally Posted By douglasmorris99:
Originally Posted By tayous1:
Question Chef can you make roux sauce from powdered butter? I'm looking to make my own MH meals and there are a few soups my whole family loves but they all have roux sauce in them and from what we have found out we can make the soup all from dried goods but not sure if the roux will work with powdered butter. sorry to say I am not familiar with poweder butter beyond knowing it exists. that said, IF it reconstitutes into what we know as butter when water or oil is added,,then I would say it should act as butter. if not. I would recomend Corn starch or arrow root as a thickening agent if it really needs to be thickened..it will not have the same consistency as roux thicken soup but will be better than a watery stock as by appearance its more filling if it's thicker. Thanks I have not used the powdered butter also but I'm guessing it would look more like melted butter when water or oil is added. Wife wanted me to look and as around before we bought a #10 of the powdered butter. |
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Originally Posted By tayous1:
Originally Posted By douglasmorris99:
Originally Posted By tayous1:
Question Chef can you make roux sauce from powdered butter? I'm looking to make my own MH meals and there are a few soups my whole family loves but they all have roux sauce in them and from what we have found out we can make the soup all from dried goods but not sure if the roux will work with powdered butter. sorry to say I am not familiar with poweder butter beyond knowing it exists. that said, IF it reconstitutes into what we know as butter when water or oil is added,,then I would say it should act as butter. if not. I would recomend Corn starch or arrow root as a thickening agent if it really needs to be thickened..it will not have the same consistency as roux thicken soup but will be better than a watery stock as by appearance its more filling if it's thicker. Thanks I have not used the powdered butter also but I'm guessing it would look more like melted butter when water or oil is added. Wife wanted me to look and as around before we bought a #10 of the powdered butter. I haven't tried making anything with powdered butter, but I do have a suggestion. Why don't you buy a little can of it and try it out? If it doesn't work you haven't wasted much money. |