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kitty sundae

Zany Takes the Cake - Part One

Posted on 2017.12.19 at 11:42


meowmensteen at 2017-12-20 02:46 (UTC) (Lien)
Holy choux! That's some glorified cream puffs if I ever saw one. I always think it's silly when people insist on using butter instead of vegetable oil in the batter. Butter is so unpredictable. You never know how much water is in it.

You know, I was actually trying to get my mind off of choux this evening. I burnt 500 eclair shells today. I didn't hear the damn timer going off when I was doing the folds on the puff dough. At least that was only half of the ones I made today. I'll have to make the second half again tomorrow before I get around to filling them.

If I think of it, I'll make one of those fancy pastries tomorrow... seeing how I have to make more choux anyways.
where hypotheses come to die
madman101 at 2017-12-20 03:13 (UTC) (Lien)
... that will be tres awesome if you do...

Isn't that recipe really over the top? Seriously!

It's nice to hear about your work drudgery. I mean, it is almost impossible for me to conceptualise that you do this. More power to ya.

I guess choux baking is something between cakes and pastries - comparable to croissants or something. Uber delicate.

I never knew that about butter. I do know three things about butter: It has made a come-back. It tastes good, and it is a hot mess when frying.

One margarine company just closed down or sold out because of butter's revival, btw. Also, China is buying up all of Wisconsin's milk, especially powdered. I don't understand this because Chinese people are lactose-intolerant,. lol...
meowmensteen at 2017-12-21 02:05 (UTC) (Lien)
I did it! I'll make a post with pictures.

It was very over the top. Luckily I had everything on hand and didn't have to go to the store for anything... or I made due with what I had.

Choux is nothing like croissants. It's really the weirdest thing to bake. Sometimes when I making it I wonder what kind of serious errors the original French chef made in the kitchen to accidentally come across this recipe. I mean, YOU COOK THE FLOUR BEFORE YOU ADD THE EGGS??

Yeah butter has a very low burning temp.
where hypotheses come to die
madman101 at 2017-12-21 05:08 (UTC) (Lien)
Woe. Hats off! You know, it passed my mind today, "I wonder if she's off baking that recipe?' And I thought - no. But cool.

When I first saw that recipe, I thought it would be impossible for anyone to have all that on hand. Did you do this at work? I guess I'll find out when I see your post.

It IS sometimes weird how things get invented - seemingly impossibly.

Cooking the flour must have been looking for a smokey/woody flavour. I never knew flour could continue to function after that... It reminds me of Spanish rice. You roast the rice before boiling it, (and then you fry it, possibly). Who would think that the rice would continue to function?

It also reminds me of cornmeal on the bottom of a pizza's crust. I should order pizza. I have some money now, tra la...

Gotta be careful when frying with butter. Sometimes, though, the point is to char it, right? Love that taste. - (Note: I made some burritos tonight. I made an awesome Hollandaise-sort-of sauce for them, to add over the bean mix, just because I needed to get rid of a bunch of too-spicy canned sardine sauce. What was I saying about invention?...)

I'm really gald you enjoyed all that!
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