Fun Stuff > CHATTER
A Cooking Thread?
Tova:
Ah! I rarely see that term used, so I completely overlooked it.
audrina:
Are there any professionals in the desserts? I want to know how to make some simple desserts, something that does not take hours :-)
Ignominious:
Short for overall time or just short for prep time?
Also, what sort of desserts do you generally like?
Cornelius:
If you want something quick, you can always go with a sabayon. Despite what many people say, as long as you measure right, and don't have your fire too high, it's hard to mess up.
For two people, take three egg yolks. Per yolk, add a spoon of sugar, and an equivalent amount of your alcoholic beverage of choice. Whisk over a low fire, until it starts to stick at the bottom, and the movements of your whisk stay visible in the mixture.
Serve with red fruit.
Traditionally it's made with marsala, and you can try other wines, or even beer; Kriek and framboise work surprisingly well. I'd suggest using lighter and fruitier wines, as too much tannin is not a good thing for this recipe. Sparkling wines (champagne, prosecco, cava, and what have you) can work well. If done right, you shouldn't have alcohol in the dessert.
Tlaloc:
--- Quote from: Aimless on 03 Aug 2017, 09:42 ---We've continued our experiments with chicken and duck and have determined the following when it comes to either bird:
- letting the skin dry properly, for over a day, is crucial to getting the crispiest skin. Baking powder helps.
- properly loosen the skin from the meat. Easiest to just use your fingers. Gloves are useful.
- cook vertically in a convection oven for the best skin (lets fat drip out properly) or spatchcocked placed over vegetables of your choice for greatest speed and convenience.
- salt properly
- injecting flavored brine into the meat is often worth it.
- apply a dry rub under the skin
As for fish, I have decided that almost all fish dishes, whether raw or cooked, taste better with a little brining/curing.
We eat a lot more vegetarian dishes than we used to. Observations forthcoming.
We've also realized that wheat starch is optional (sort of) when making dumplings. Potato starch and tapioca starch will give you a decent dough. These first ones didn't come out as translucent as the rest of the batch but by the time those were ready I was too hungry to take photos.
--- End quote ---
Can I get a recipe before I start drooling?
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