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Cheese puffs

Because it itches in my fingers, these parmesan cheese puffs at the I 'town house blog " have seen. But the subtitle: "Aerated parmesan cheese puffs ... No Starch ... 100% parmesan makes "the situation becomes more complicated. If it is true, then? It is human to want the credit for one thing, share the idea of not.

So I think even about it. It is the water in the starch that makes it aufqellen explosively when heated. This is known from the puffed rice and popcorn works, but also with lentils, wild rice and even pasta. But strength is not in the game. Only Parmesan.

Sorry, I know the feel of the " cheese puff ". he is probably crispy? Probably not. Or is it?

The melted chip of grated Parmesan obtained after drying a bit hilly Crunch.

I start working, because it facilitates thinking. Where is the Microplane grater? Without passing anything. Adria rubs so so fine and fluffy parmesan cheese, that can form in the fine flakes, small, round truffles. It has something. But now rubbed her wrong with the Parmesan and happy on it.

It reminds me of my Vakumiergerät. It can not be the answer to the riddle, but an event is worth.

I pack their fluffy grated Parmesan in a large plastic cup and melt it in the microwave. Seconds later he landed in Kammervakumiergerät and is placed under strong vacuum that allows it to rise in the cup.

Sorry, no cheese puff for silky cheese bread made from 100% Parmesan.

strength or not, I think of flour gradually over puff pastry. Although this has nothing to do with the cheese puff, but remains still hang with me. Sometimes I melt Parmesan, which I did with the same amount of water slowly to the boil and then drain. The remaining gummy and tasteless remains in the pot to be thrown away. The cooled liquid can then in Parmesan cheese whey (water) and separate fat Parmesan. Both can be used to impart flavor without the adhesive effect of the cheese to have with the product. The cold fat Parmesan I will soon use instead of butter for pastry. Now I really need

nitrogen to my Pamesanflocken over - cool to 190 degrees. Since my Dewar flasks in the basement, and is empty because it is used very rarely, I must give up this practice. Perhaps the thing takes on another. Although, it still excites me.

My thanks goes to Town House for a nice hour with Parmesan and some new ideas.

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Marzipan variation

On demand toward our republic can be divided roughly into two groups. In one preferred the marzipan and the nougat. I belong to the latter group, and suppose that the Nougatianer shameless and greedy rather than the sensual, pleasure seeking marzipan. Who can commit to any of the heavy and very sweet pastes, probably belongs to the generation of Milky Way and this is a story in itself.

The mashed with sugar and rose water, almond paste is very old and already in Europe known long before the chocolate. I'm intrigued by for quite a while, in the almond marzipan to replace it with other nuts and to exchange the rose water with a different flavor.

result was a Brazil nut marzipan with lavender and violets with a walnut marzipan aroma. The floral fresh aroma of violets still hovering in my kitchen. Unfortunately, I've sold out to the flavors, the lavender was originally intended walnut.

Both nuts must not be peeled, as the bitterness of the skins of sweet oppose. (The almond marzipan instead some bitter almonds are added). The common half and half mixture of nuts and sugar is not recommended, since the mass is much too sweet. To the consistency of the mass of a helping hand you can use liquid or Maisglukosesyrup beaten egg white. But beware: Water is not into it. With its addition is separated from the oil, as we know it from the Moroccan Arganölproduktion. The Brazil nut can be much finer than in the blender grind almonds or walnuts. So you have the additives dosed very carefully. For this you get a very elastic marzipan. For a safe recipe are still some tests necessary. But first I will still marry the dark nougat with the Brazil nut.

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Liquid core

Thus, a chocolate cake with a liquid core of Michel Bras still enjoys the people. The quickest way is to push a final chocolate truffles in the dough. I have however

Brombeerganache in a white chocolate cake pressed.

The fruit ganache is made of 100 grams of molten chocolate, 50 grams butter and 50 grams of fruit puree and is also a chocolate filling. . I let the dough and the freeze-Ganachefüllung one or at least before I at 190 degrees in the oven

Depending on the form required by the whole size 8 - 15 minutes

An elegant solution, it is also the dough so adjust and shorten the baking time of the frozen blank so that the core remains liquid even without filling in the middle. However, the liquid core can then no special flavor.

, like this from an idea by Heston Blumenthal: In the dark chocolate ganache is still a little blue cheese and a tablespoon of dark espresso to the chocolate flavor even expand. The cheese must be carefully administered, it may be a nuance.

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egg yolks and salt

;

Carlo Craccos memorable egg noodle recipe:

Man mixing, 1 kg of coarse salt with 250 grams of sugar and marinate

12 egg yolks in it for 4 to 5 hours.

So the looks.

The whole thing is to be rolled out between two baking paper with a rolling pin

and then pulled a sheet through the pasta machine

.

In comparison, the creamy and spreadable yolk mass

an egg 63.7 degrees. I will send both egg masses into the race.

The textures are completely different but quite magical.

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Poached pike perch

Sous vide poached pike perch.

13 minutes at 61 degrees, it should not have to be a bit less.

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Pure chocolate tart & tonka bean

The Industrieeis with tonka bean from last Monday's reasonably well. There are many ways to produce an ice cream. In the foreground next to the creaminess and flavor is the prevention of ice crystals. For this you need not actually as a good selection of sugar and an emulsifier, as the logistical problems such as transportation, storage, and account for changing temperatures. It is also interesting to see what effect such as a gelling agent derived from seaweed, such as Kappa from the original recipe on a budget with real cream and milk mixture.

The tonka bean used by me in 1981 was banned as an additive in Germany, because it contains high amounts of coumarin. Since 1991 the use as a flavoring is permitted in food again. However, subject to a maximum quantity limit. Whether the restaurants participating are aware is questionable. The tonka bean is a hallucinogen and aphrodisiac effect. As always, the Quantity and frequency in this case make the poison

And then there are the chocolate tart and some of the tonka bean syrup and spices in boiling down Qumquathälften

Here the tart recipe.

350 grams of dark chocolate with 125 grams of butter to melt.

150 grams egg yolks with 110 grams of table sugar until creamy, flavor with a dash of cognac and other premium. Chocolate with the egg yolks.

The whole thing less than 220 grams of stiffly beaten egg white and bake on parchment paper lift in a mold at 105 degrees about 40 minutes and cool in the oven . Let

The interface residues of the tart can be made with rum or other roll to a pretty solid chocolate truffles, which can then be rolled in matcha tea, powdered sugar or the like. Without protective chocolate shell gives way to the batter after a time! Therefore, a la minute or roll before diving into chocolate.

The tart can be reheated before serving, and becomes soft and fluffy.

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Industrial Eisrezept comparison

industry and food, that will not really go into our heads together. How to be built under the pressure of the market and investors decent food. It must be clean, durable and cheap. Recently also low in fat.

I found on Cyber Colloids , a manufacturer of texture donors, hydrocolloids and the like, an industry standard found Eisrezept, which I would like to try once

Here is the original recipe.

water 64.4% ;

table sugar
12% milk powder 12%

butter fat 8%

glucose syrup 3%

mono-diglycerides 0.3%

Johannisbrotkernmehl 0; 15%

Vanille Aroma 0.1%

Farbstoff  0,05 %                                      

Kappa Carageen  0,02 %                        

Gesamt: 100 %                

Here, the modified version of me:

34.4% milk 344 grams

cream 50% 500g butter

0%

sugar 12% 120 grams (60 and 60 sugar glucose)

glucose syrup 3 % 30 grams

glycerol 0.3% 3 grams

locust bean gum 0.15% 1.5 grams

4 tonka beans, coarsely chopped

Kappa Carageen 0.2 grams

total: about 1002.7 grams

The milk powder, water, butter mixture, I've replaced by milk and cream. The vanilla flavor of tonka beans.

Stir all ingredients together cold and heat to 85 degrees. pasteurization at 75 degrees for 30 minutes, which I can save the house owner. Why should they? It's no raw egg as an emulsifier in it. Beat the mixture vigorously to homogenize them and then to mature for four hours. The Tonkabohnensplitter strain. Freeze in the ice machine to ice. freeze 30 degrees - overnight at. For storage at - 18 degrees in the freezer store.

The tonka bean, the Brulées so happy as a cheap but effective substitute vanilla in the crème of the better restaurants occur makes as Eisaroma quite excellent.

I'm curious.

Note: The milk powder content in the original recipe brings wealth into the ice. The use of milk does not automatically mean an increase in quality. Despite everything, the 75% water / sugar in the recipe no serious position, so I undertook a "small" changes.