Oh, a well made one is very nice indeed! It's even better if someone else made it, saving you hours of work!
Oh, a well made one is very nice indeed! It's even better if someone else made it, saving you hours of work!
GagHalfrunt
Lifer
- Apr 19, 2001
- 25,284
- 1,998
- 126
I like a bit of cooking now and again, but don't do much baking. Brownies, the odd pie or two and peach cobbler are the extent of my pastry skills, mostly because they don't require any skills. Baking is tough to do well, it's a very unique process.
Tremulant
Diamond Member
- Jul 2, 2004
- 4,890
- 1
- 0
Originally posted by: sdifox
Originally posted by: Tremulant
Originally posted by: sdifox
Originally posted by: Skyclad1uhm1
Had to Google that
No idea whether I can get 'evaporated milk' here, would have to see what that's called in Dutch.
I never use evaporated. I just use regular milk. It's just an Spanish egg custard. Being Spanish in origin, the sugar content is very high
I use half the sugar called for and I find it sweet.
My mom and grandmother make flan using evaporated milk, condensed milk, sugar, eggs and vanilla extract. They might throw some other things in there, but I haven't memorized the recipe yet. Alone, it isn't that sweet, but my mom also makes the sugar syrup (and adds orange peel and prunes to it) and then puts that over the top of the flan after it's baked.
It usually tastes best a day after it's been baked, as it gets a lot richer in texture.
First I caramerise some sugar and put that in the forms first and let it solidify. Then I start work on the mix. By the time the mix is ready, the sugar is hardened and would not mix with the custard.
I like my flan nice and cold. I can eat a whole pound cake pan of it in one sitting
The only flan I've had with the hardened caramel have been the store-bought kind.
And I also prefer it really cold. IMO, part of the reason that it tastes better a few days after it's been made is because it's had time to get cold and for the sauce permeate the flan and make it all velvety and smooth.
Geekbabe
Moderator Emeritus<br>Elite Member
Baking is relaxing up to the point where, halfway during the process, you notice you are short of one ingredient
Fayd
Diamond Member
Born2bwire
Diamond Member
- Oct 28, 2005
- 9,840
- 6
- 71
I like baking bread, nothing better than having fresh bread at meals. I got to the point where it was a bit of an industry for me. I would mix up the dough before I went to bed, then after work the next day I would finish making the bread and while it was proofing and baking I would cook dinner. Did this maybe twice a week and made sure I always had bread.
boomerang
Lifer
- Jun 19, 2000
- 18,883
- 641
- 126
I used to bake quite often. Cookies, cakes and the like. Sweets are a real weakness for me, so I try to curb the impulse.
However, I'll be at the grocery store today picking up ingredients for a chocolate cake. It's an old, old recipe that uses brown sugar and sour cream in the batter. It always turns out very moist and is a very rich tasting cake. We're going to an anniversary party for my wife's brother and sister-in-law. They're my fav's and the cake is for the party.
However, I'll be at the grocery store today picking up ingredients for a chocolate cake. It's an old, old recipe that uses brown sugar and sour cream in the batter. It always turns out very moist and is a very rich tasting cake. We're going to an anniversary party for my wife's brother and sister-in-law. They're my fav's and the cake is for the party.
DivideBYZero
Lifer
- May 18, 2001
- 24,117
- 2
- 0
mmmmmm....care to share the chocolate cake recipe? or hell, the recipe for any of the indian stuff? i love trying new recipes
grrl
Diamond Member
- Jun 21, 2001
- 6,204
- 1
- 0
I like baking cakes and breads, but the most time consuming things for me are biscotti. I'm still trying to perfect the recipe, they tend to come out too heavy so don't dry out well enough.
I don't what to make of that. I live in Korea and the pastries in the local bakeries are literally inedible. You can find good baquettes and some cookies are passable, but you have to look for them. Most everything else is terrible. Donuts are sodden hockey pucks and the cakes are mediocre at best (and often have what I refer to as lard frosting).
I don't what to make of that. I live in Korea and the pastries in the local bakeries are literally inedible. You can find good baquettes and some cookies are passable, but you have to look for them. Most everything else is terrible. Donuts are sodden hockey pucks and the cakes are mediocre at best (and often have what I refer to as lard frosting).
sdifox
No Lifer
- Sep 30, 2005
- 100,220
- 17,893
- 126
Originally posted by: Tremulant
Originally posted by: sdifox
Originally posted by: Tremulant
Originally posted by: sdifox
Originally posted by: Skyclad1uhm1
Had to Google that
No idea whether I can get 'evaporated milk' here, would have to see what that's called in Dutch.
I never use evaporated. I just use regular milk. It's just an Spanish egg custard. Being Spanish in origin, the sugar content is very high
I use half the sugar called for and I find it sweet.
My mom and grandmother make flan using evaporated milk, condensed milk, sugar, eggs and vanilla extract. They might throw some other things in there, but I haven't memorized the recipe yet. Alone, it isn't that sweet, but my mom also makes the sugar syrup (and adds orange peel and prunes to it) and then puts that over the top of the flan after it's baked.
It usually tastes best a day after it's been baked, as it gets a lot richer in texture.
First I caramerise some sugar and put that in the forms first and let it solidify. Then I start work on the mix. By the time the mix is ready, the sugar is hardened and would not mix with the custard.
I like my flan nice and cold. I can eat a whole pound cake pan of it in one sitting
The only flan I've had with the hardened caramel have been the store-bought kind.
And I also prefer it really cold. IMO, part of the reason that it tastes better a few days after it's been made is because it's had time to get cold and for the sauce permeate the flan and make it all velvety and smooth.
The caramel melts again when it is baked, the ones with hard caramel on top is Crème brûlée, the French variant. http://en.wikipedia.org/wiki/C...%A8me_br%C3%BBl%C3%A9e
This is what I like to eat, thus make
http://en.wikipedia.org/wiki/Cr%C3%A8me_caramel
Definitely - it's much more of a "left-brain" and scientific kind of process than cooking is. Because of that, it's much less forgiving. You can't deviate as much as one can when cooking and still end up with good results.
Originally posted by: sdifox
Originally posted by: Skyclad1uhm1
Baking is relaxing up to the point where, halfway during the process, you notice you are short of one ingredient
or used salt instead of sugar...
Ouch... guess it tasted 'funny' after that
Jimmah
Golden Member
- Mar 18, 2005
- 1,243
- 2
- 0
My mum went to school as a baker/pastry chef, so I'm always trying to learn her recipes or techniques to better my kitchen skills.
Last weekend was our first housewarming, and me being a cheap-ass I volunteered to do the snack making, thinking it'd be no problem (I was expecting 15 people max). after 53 people RSVP'd and called to confirm....ugh. Ended up making samosa's, baked wonton cups with goat cheese and a ginger-mango salsa, quiche cups with leeks and parmasean cheese, smoked salmon on toasted rye with a herbed goat cheese, butter pastry cheese sticks, some dips (a curry-mint dip, corriander yogurt dip, onion dip), and soem meatballs with maple sauce in our recently found antique chafing dish (found it in my wife's Grandparents boat house, no one's used it since the 60's).
Fun evening, but I will never again post what food there will be BEFORE everyone has confirmed.
Last weekend was our first housewarming, and me being a cheap-ass I volunteered to do the snack making, thinking it'd be no problem (I was expecting 15 people max). after 53 people RSVP'd and called to confirm....ugh. Ended up making samosa's, baked wonton cups with goat cheese and a ginger-mango salsa, quiche cups with leeks and parmasean cheese, smoked salmon on toasted rye with a herbed goat cheese, butter pastry cheese sticks, some dips (a curry-mint dip, corriander yogurt dip, onion dip), and soem meatballs with maple sauce in our recently found antique chafing dish (found it in my wife's Grandparents boat house, no one's used it since the 60's).
Fun evening, but I will never again post what food there will be BEFORE everyone has confirmed.
sdifox
No Lifer
- Sep 30, 2005
- 100,220
- 17,893
- 126
Originally posted by: Skyclad1uhm1
Originally posted by: sdifox
Originally posted by: Skyclad1uhm1
Baking is relaxing up to the point where, halfway during the process, you notice you are short of one ingredient
or used salt instead of sugar...
Ouch... guess it tasted 'funny' after that
I don't think funny is the word...
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