You can candy most anything with slight adjustments for the fruit or vegetable. It all starts with an idea of what you’d like to do with the finished product. Here we have candied kabochya, a Japanese pumpkin, much denser than the American varieties. Here, I simply sliced the pumpkin and put it in a plastic ziplock bag with leftover orange syrup for two weeks. I did this to show you how hands free candying can be. During that two weeks, twice I poured the syrup into a pot and boiled it for… Read More
(recipe follows — red text areas are links) I started working with Filo shortly after starting this blog (you might remember some of the teaser posts). I couldn’t bring myself to publish anything I’d written. I was unsatisfied with the pictures I took and unsure how to present filo dough in a way which would peak your interest, especially as an undeserved reputation as being difficult to work with. Filo needs just three ingredients: Flour, fat, water. To that you can add salt for flavor or stevia for sweetness. The principles for… Read More
(recipe follows) Yes, I really do curl up on the sofa reading “gode” “cookery” books or food histories. Two summers ago I spent two weeks in Provonce retracing Julia Child’s footsteps. So, yeah, I’m kinda single these days, but I can apply what I’ve learned from medieval cookbooks to make some of the best candied fruits you’ll ever eat. Candying fruit was something I taught myself through trial and error by following the directions from 16th century manuscripts. Much later I learned the science behind what I was doing and was… Read More
(recipe follows) When I was younger my credo was to try everything at least twice (in case I got it wrong the first time). Keeping an open mind this way, I learned — and shaped — my preferences. With food, over time, I developed a leaning towards the healthful. Even when cooking with butter, or cream, or sugar, or meat in my mind I work through variations. One fairly new approach I’ve been thinking about is raw food. Interestingly, dehydrating foods under 118 degrees Fahrenheit is still considered raw by many which,… Read More
I enjoy making candy, all kinds of candy. But I’ve been eating more and exercising less — soon I’ll be making a change, but for now instead of making my favorite Candied Oranges Dipped in Chocolate, I made an Orange Tart. (I also made Melon Granita and Chocolate Mousse, but if I don’t write about them, they don’t count.) This was just a test. I zested the oranges and boiled them in a sugar syrup to 230 degrees Fahrenheit, cooled them with white rum and laid them in a sweet tart shell… Read More
(recipe follows) Pastry is simple, but food stylists, paid professionals, and ideals on what pastry should be have set a high bar on personal expectations zapping creativity and confidence — and the will to try. The only rule for pastry is that everything be cold, but crusts and shells can also be made from hot melted fat, oil, be moulded from ground cracker crumbs or raw dates. For any pastry, flour is mixed with fat and liquid. We add fat to the flour to cover the gluten. Just as water and oil do… Read More
A few weeks ago someone made my pie. 🙂 She made me really happy. She said she had trouble making the crust, so I decided to make a tutorial. To do that, I made Apple Pie for Valentine’s Day. (I also made Strawberry Tarts, Apple Strudel, and Raw Apple Pies — more on those later.) So, my tutorial is ready. Check out the result.
(recipe follows) Cooking is personalisation. Baking is personalising a formula. I had never eaten a Whoopie Pie, neither had my tasters — twenty Japanese high school students. The ingredients we have to work with are a bit different from the snacks American origin: Flour is unbleached, butter has more water, eggs are smaller, shortening is only ever an import and our ovens are convection. I found four recipes to try, such as this one and each spread into a puddle — a good example of how ingredients in one part world yield different results in… Read More
The most effective way to make Dulce de Leche is to place a container of sweetened condensed milk in a pressure cooker for 40 minutes on the highest pressure setting, then letting it come to room temperature without releasing the steam. The milk and sugar within the can will caramelise perfectly every time. And no, there is no danger of explosion. To make a flavoured version of dulce de letche use powdered milk and replace some or all of the water with juice, in this case, banana juice. Tier one (you must… Read More
First tier (you must use) 500 grams of white sugar 500 grams corn syrup or glucose (to prevent crystallisation) 1/4 teaspoon cream of tartar 200 grams egg white OR 100 grams egg white powder, 50 grams orange flower water and 50 grams water.*** Third tier (optional) chopped white chocolate (cold from the refrigerator) roasted pecan carefully filtered to remove dust clear flavouring of your choice Method: In a large mixing bowl put dried egg whites, orange flower water, water and stir to mix. Leave to hydrate for 30 minutes to one hour. Or,… Read More
Orange Flower Water Frappe, the recipe is here.
I started blogging 23 days ago. In those first days I found a cooking challenge for Whoopie. Sorry, Whoopie Pies. I had started to work out a formula for a salmon roulade based biscuit with a creme fraiche herbed filling when someone mentioned on my blog that she’d love to eat a white chocolate Whoopie Pie. (Game on.) The initial flavour pairing was pecan, coconut, white chocolate, but coconut in the biscuit morphed it into a macaroon — there is no ‘Whoopie’ in macaroon. Coconut milk in the batter lacked “Whoo”. And… Read More