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Hi all. The thread I created a few days was quite popular and many people wanted me to provide an update.
I made a classic genoise with 7 eggs, 210gr flour and sugar and vanilla. Preheated the Dutch oven to 180c, placed a tart ring at the bottom to elevate the genoise tin and placed the tin with the batter on top. Put the lid on and baked for 35 minutes (24cm tin diameter and 4cm height)
Results were pretty neat. Consistent nice golden colour all around, no burnt edges, fluffy and moist.
So the veredict is that if your oven heats unevenly, it's totally fine to bake things as a genoise with the method specified above. Just make sure the tin is not in direct contact with the dutch oven to avoid burnt areas.
I've been brainstorming a list of extracts I'd like to try making at home, and realized I'm a little bit confused about some of the extracts I've seen for sale. For example, what is the purpose/benefit of using a cinnamon extract in place of using whole or powdered cinnamon?
I got a job as a Garde Manger chef. Place doesn't use recipes looking for a large batch base vinagerette recipe that will hold. I can make large batches but am having a hard time with separation. Any advice or direction would be appreciated.
okay, so i need a little bit of advice. i’m taking a trip to the mountains for the weekend and baked a cake, but it’s the drive i’m worried about. it’s about a 4 1/2 hour drive, not including stops and it’s being kept in a plastic carry cake case (if that makes sense? it’s round with a handle on top) and i’m worried that my icing will soften too much. it’s store-bought vanilla icing ( duncan hines i think) and i also have an edible image on top. will it be ruined too much? (for reference, weather is supposed to be in the ballpark of 50-65F and kept at my feet in the truck)
I just got a brand spankin’ new Sous Vide. I’ve never used one and I am excited, but super novice level. I have my ribeye steaks vacuum sealed with spices. How long do I sous vide them and at what temp?