Jackfruit

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I believed that this jackfruit tasted similar to cantaloupe. The difference is that jackfruit is dry. A melon is wet. This was exciting!

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Black Forest Soufflé

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This Black Forest Soufflé is a Bavarian. The soufflé is flavored with chocolate, sugar, kirshwasser, vanilla, and tart cherries. Tart cherries are different than sweet cherries. The soufflé is rich but the flavor is light. The chocolate and cherry flavors are significant. The kirshwasser and vanilla give someone the experience from tasting fine confections. This soufflé is subtle and exciting.

Download The Recipe:

Black Forest Soufflé

1. The Knox Gelatine Cookbook (New York: The Benjamin Company, Inc., 1977), 87. 

Whipped Cream Experiments 1

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Whipped cream is made from whipping cream. Plain whipped cream has a flavor that is the combination of cold milk and butter. Since there is a lot of fat in cream, the whipped cream “melts in the mouth.” Fine (French Style) foods give people just enough flavor to be excited. This experience usually gives someone the most amount of opportunity to experience the unique flavor or flavors of food. Foods that use a greater proportion of ingredients than are necessary to make fine (French Style) foods are rich or indulgent. Some foods may not be edible when someone uses large proportions of a flavorful ingredient.

These are the results of my experiments making whipped cream. These experiments are for preparing sweetened whipped cream made with baker’s (caster) sugar or granulated sugar. From tests in my kitchen, baker’s (caster) sugar immediately seems to give someone the maximum amount of sweetness possible using cane sugar for each bite. Granulated sugar seems to “melt in the mouth” while giving someone the experience of tasting sugar for several seconds or longer. The baker’s (caster) sugar seems to only instantaneously give someone the experience of tasting sugar. Baker’s (caster) sugar can be used with gelatin to create a “melt in the mouth” experience. The table below refers to both types of sugar. Someone should choose the experience they desire to create when considering different types of sugar. There are situations where using both types of sugar in one recipe might be an attractive opportunity.

Note: 1) information on how fats in cream trap air to create stiff whipped cream is in my blog post Working With Gelatin 3, 2) the flavor and texture of whipped cream made with powdered sugar is not offensive but the flavor and texture of the whipped cream includes a chalky flavor or texture created by corn starch or something similar to corn starch (I am going to ignore this combination without having more experience and knowledge)

People can make savory whipped cream. Someone could replace sugar with salt and vanilla with different extracts, liquors, or liqueurs. Consider making whipped cream with Worcestershire sauce, parmesan cheese, or soy sauce. Since hot sauce contains vinegar, hot sauce might create something with a flavor similar to buttermilk. I am not certain if curdled whipping cream would make smooth whipped cream.

Whipped Cream Vanilla Sugar Notes On Flavor
1/2 cup 1/4 teaspoon none Barely significant*
1/2 cup 1/2 teaspoon none Significant
1/2 cup 1/4 teaspoon 1 teaspoon Fine (French Style) whipped cream
1/2 cup 1/4 teaspoon 1 1/2 teaspoons or 1/2 tablespoon All-purpose topping
1/2 cup 1/2 teapoon 1 tablespoons Topping
1/2 cup 1/2 teaspoon 2 tablespoons Mousse
1/2 cup 1/2 teaspoon 3 tablespoons Indulgent
1/2 cup 1/2 teaspoon 4 tablespoons Indulgent
Whipped Cream Vanilla Sugar Notes On Flavor
1 cup 1/2 teaspoon none Barely significant
1 cup 1 teaspoon none Significant
1 cup 1/2 teaspoon teaspoons Fine (French Style) whipped cream
1 cup 1/2 teaspoon 1 tablespoon All-purpose topping
1 cup 1 teaspoon 2 tablespoons Topping
1 cup 1 teaspoon 4 tablespoons Mousse
1 cup 1 teaspoon 6 tablespoons Indulgent
1 cup 1 teaspoon 8 tablespoons Indulgent

* Combining vanilla with sugar appears to make the flavor of the vanilla more significant.

Working With Gelatin 6 – Mousse, Bean Salad, And Bouillon


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Vanilla Mousse

This is amazing. The mousse is soft, fluffy, and sweet. Mousse made with gelatin is the finest. Use different extracts. Add chocolate by melting chocolate in milk or butter. Replace the water with milk.  Consider adding coffee or rum.

Idea For Recipe:

  • Gel (2:1 ratio water to gelatin, 2:3 ratio gel to tablespoons granulated sugar)
    • 2 cups of water
    • 1 envelope of gelatin
    • 3 tablespoons granulated sugar
  • Whipped Cream (1 cup whipping cream:2 tablespoon baker’s/caster sugar:2 tablespoons granulated sugar: 1 teaspoon pure vanilla extract)
    • 1 1/2 cups whipping cream
    • 3 tablespoons baker’s/caster sugar*
    • 3 tablespoons granulated sugar
    • 1 1/2 teaspoons pure vanilla extract

* From tests in my kitchen, baker’s/caster sugar immediately seems to give someone the maximum amount of sweetness possible using cane sugar for each bite. Granulated sugar seems to melt in the mouth while giving someone the experience of tasting sugar for several seconds or longer. The baker’s/caster sugar seems to only instantaneously give someone the experience of tasting sugar. Baker’s/Caster sugar can be used with gelatin to create a “melt in the mouth” experience. I used both to shock people.

Download The Recipe:

Vanilla Mousse

Kidney Bean Salad

People should believe that vinegar must be as important as wine. Using several types of beans with different sizes may create more spaces that the gelatin can fill to create molds with a different appearance.

Download The Recipe:

Kidney Bean Salad

Gelatin Made With Bouillon

The lighter gel uses 1/2 cube of Knorr bouillon. The darker gel uses 1 cube of Knorr bouillon. Using 1/2 of the recommended amount of any type of bouillon may give similar results. Using the results of this experiment, I recommend straining the broth using a coffee filter or paper towel. Someone may be able to pour the broth from a container while keeping the sediment from entering the mold. The gelatin made with 1 cube of Knorr bouillon may be too flavorful. Adding vinegar, sugar, or salt in moderation can add exciting flavors to broth.

Snap’s Pizza

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Snap believed that he was important when he created this pizza. This is the best! This pizza sauce was made without a machine. The herbs were pounded. The whole peeled tomatoes from a can were chopped with a knife. The herbs in this pizza are basil, thyme, oregano, and rosemary. The sauce was made with herbs, parmesan cheese, sea salt, and freshly ground pepper. I used Hunt’s Whole Peeled Tomatoes and Hunt’s Tomato Paste. This recipe makes enough sauce for about 3 pizzas. When someone thaws the sauce after freezing the sauce, the sauce is thinner. Reduce the sauce to have the best results.

The herbs were in a 1 ounce package called the “Meat Mix.” I did not use all of the thyme. The dough includes all-purpose flour, whole-wheat flour, and olive oil. Someone can make the dough only using all-purpose flour. Olive oil can be substituted with a different oil. I would probably use corn oil first. Some people may prefer grape seed oil.

I brushed the edges of the raw crust with oil before ladling sauce over the crust. I used about 6 torn string cheese sticks and a handful of shredded parmesan cheese. Some brands of string cheese seem to be harder than others. Harder string cheese may not melt as fast as the crust browns. I used Sargento on this pizza. Use these hacks with my recipes below. Snap’s Pizza is the best!

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Pizza Sauce

Thin Crust Pizza Dough

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Pizza

Working With Gelatin 5 – Whips And Frozen Gelatin

Whip

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A whip is gelatin that is partially set and beaten until the gelatin is fluffy (solids are not added to a whip).

whip-graphicDownload The Recipe:

Whip

Frozen Gelatin

Frozen gelatin is rock hard. I was not able to believe that frozen gelatin makes popsicles. I do not currently believe that frozen gelatin is edible.

1. The Knox Gelatine Cookbook (New York: The Benjamin Company, Inc., 1977), 8.

French Omelet With Fine Herbs

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This is my French omelet with fine herbs. I explain why French omelets are unique in an old post named French Omelette. Someday I might have an omelet pan, but a frying pan works. The pan in the picture is messy because I used 1 tablespoon of butter to roll the omelet rather than 1/2 tablespoon.

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French Omelette