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Thread: What are you stuffing in your cake hole now??? Part III

  1. #991
    Elite Member palta's Avatar
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    i made chocolate alfajores for the first time (i've been making cornstarch ones for practice for some weeks) and they came up great and were delicious. i'm so proud of myself.

  2. #992
    Elite Member ConstanceSpry's Avatar
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    Just pulled some Cranberry Streusel Danish out of the oven and am stuffing my cake hole.


    And made some more caraway rye which still has to cool for a while, at which time I will be stuffing myself with that.
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  3. #993
    Elite Member palta's Avatar
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    ^omg those danishes look so tempting.
    and your house must smell so good!
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  4. #994
    Elite Member ConstanceSpry's Avatar
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    The baking bread actually smells better than the danish.
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    Elite Member sputnik's Avatar
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    i made tarte tatin for the first time ever this weekend. well, used store bought puff pastry but did everything else, including drying out the cut apples in the fridge for 2 days beforehand. super easy and fucking amazing, caramelly apple goodness.

    this is the recipe i used:
    https://cooking.nytimes.com/recipes/...of-tarte-tatin

    i used about 30% less sugar than the recipe says to (i always cut the sugar in american recipes), which made the cooking bit at the beginning take longer because the butter-sugar ratio was different than the one in the recipe so it takes longer for it to smell caramelised (which is your cue to put the pastry on top of the apples and put the cast iron pan in the oven) and it was plenty sweet.
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  6. #996
    Elite Member ConstanceSpry's Avatar
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    Quote Originally Posted by sputnik View Post
    i made tarte tatin for the first time ever this weekend. well, used store bought puff pastry but did everything else, including drying out the cut apples in the fridge for 2 days beforehand. super easy and fucking amazing, caramelly apple goodness.

    this is the recipe i used:
    https://cooking.nytimes.com/recipes/...of-tarte-tatin

    i used about 30% less sugar than the recipe says to (i always cut the sugar in american recipes), which made the cooking bit at the beginning take longer because the butter-sugar ratio was different than the one in the recipe so it takes longer for it to smell caramelised (which is your cue to put the pastry on top of the apples and put the cast iron pan in the oven) and it was plenty sweet.
    Me too, the amount of sugar in some recipes is mind-boggling. Tarte Tatin is sooo good.
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  7. #997
    czb
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    i made latkes last night which i usually hate doing. i suck at frying since i use so little oil things don't brown enough. but this time, i did my usual low-oil method but finished them in the oven at 375 (for 15-20 minutes, then turned way down to just keep warm). they actually turned out good. still hate frying though.

  8. #998
    Elite Member Novice's Avatar
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    Oooh! That is a great idea I really suck at them so I’ve just acquired a sack of potatoes so might just try them again and use the oven to help!
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  9. #999
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    just remember to dry out the potatoes after you shred them! that makes a big diff.
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  10. #1000
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    I think that is what I’ve don’t wrong in the past. They are currently draining! X

    Also the potatoes are Sagitta that are specifically for frying (chips/fries type) so I’m feeling hopeful!
    I’m using a receipe this time too lol!
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  11. #1001
    czb
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    ok. what i do to dry them out is

    1) after shredding, squeeze out water. or stick in a colander. THEN

    2) put them in a dish towel/cheesecloth, then gather the ends of the towel. and squeeze out the water. a bunch of times. it takes a lot of effort to get them dry.

    i had to look up sagitta since i had never heard of it. sounds good!
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  12. #1002
    Elite Member sputnik's Avatar
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    Quote Originally Posted by czb View Post
    i made latkes last night which i usually hate doing. i suck at frying since i use so little oil things don't brown enough. but this time, i did my usual low-oil method but finished them in the oven at 375 (for 15-20 minutes, then turned way down to just keep warm). they actually turned out good. still hate frying though.
    Quote Originally Posted by czb View Post
    ok. what i do to dry them out is

    1) after shredding, squeeze out water. or stick in a colander. THEN

    2) put them in a dish towel/cheesecloth, then gather the ends of the towel. and squeeze out the water. a bunch of times. it takes a lot of effort to get them dry.

    i had to look up sagitta since i had never heard of it. sounds good!
    the oven is such a great idea! how did i never think of that? i've made latkes a handful of times and between the draining and the frying it's a pain in the ass but i love them. i think they're the only thing i ever fry, which i also hate to do. i shred them in the food processor though there's no way i'm spending half an hour grating them by hand.
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  13. #1003
    czb
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    we don't have a FP so i grated the potatoes. much quicker than grating the onions. but it's only once a year!
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  14. #1004
    Elite Member sputnik's Avatar
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    ^^^^
    i can't live without my food processor!
    but i only ever use it for pestos and nut butters and stuff like that, with the normal lid, never the tube and the veggie cutter/shredder disks, and i didn't even know how to use that until i decided to make latkes for the first time a couple of years ago so i took out the box with the parts and watched a youtube video and it's actually ridiculously easy and grates shit in seconds.
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  15. #1005
    czb
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    i never got an FP because i just don't want to clutter the counter with yet another appliance. if i had one, i would def use it for cutting/shredding veggies and for making pastry. but likely nothing else.

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