Baking and roasting dishes

[Kapet]

Kapet, Constantin, looks appetizing

In a small mold Emile Henry



The recipe is here Tender pate, from chicken liver with orange zest

[Marinuly]

Marinuly, I forgot to say that the inside of this parfait has a pink color, unlike traditional liver pate, when the liver is first cooked and then crushed. The wife even at first fearfully inquired, "Is it really ready?", But then zealously kneaded with a spoon ...



Admin, of course, I saw earlier this decent delicious recipe, in the form for foie gras. I am not quite clear about the difference between liver parfaits, pate, terrine, mousse, and just a paste, only I see a clear difference in preparation: the liver is cooked and then crushed, or vice versa ...

[Admin]

Admin, Tatyana, yummy

[Marina]

I am not quite clear about the difference between liver parfaits, pate, terrine, mousse, and just a paste, only I see a clear difference in preparation: the liver is cooked and then crushed, or vice versa ...

In fact, that's the way it is

Marina, Thank you! Get it ready, you will definitely like it

Next time, when I cook this, I will try to make it a separate recipe here on the forum ...

Necessarily!

In a small mold Emile Henry

Yummy

Yummy

Not the right word, you want to drag the pate out of the mold like that, and there is, is, is ...

Emile Henry Le plat papillote, positioned as a fish mold.

We have already prepared a large trout fillet with fennel onion, pollock fillet with vegetables - very tasty, convenient, and beautiful when served.
But we will not be fed with just one fish ... We take pork brisket with sugar white cartilage, salt it, stuff it with garlic, herbs, spices, cover it with onions, carrots, petiolate celery, and in the oven at 130C, for 2.5 - 3 hours under the lid without opening ...

Delicious, very tender, and super soft! The meat is falling apart under the knife ...
Despite the relatively low temperature, since the ceramic lid hangs almost tightly over the brisket, there are specific hot spots on the top and sides, as if it was cooked in an open form. And the vegetables gave the dish the necessary moisture and aroma, and faded wonderfully ...


I do not claim that it turns out much tastier than in a sleeve or in another form, but gustatory, olfactory, and aesthetic pleasure for yourself and your guests is guaranteed!

The same shape exists with holes.

Can you link to Ozone? I didn't find something.

Can you link to Ozone? I didn't find something.

They immediately disappeared from the sale after this post. As usual, the Hlebopechkins all dared

As usual, the Hlebopechkins dared everything

Apparently it is! The forms disappeared literally the next day. One item was removed from my order - a narrow shape with holes, they called and apologized that they were out of stock.

I managed to grab three baguette holders. In addition to books from Child.))

So who took them from my basket? Right from the basket, everything disappeared at once. And the baguette holder, and there were a couple of holes. Considering the price, I did the right thing by taking three. Almost got it for nothing. And I was waiting for the points for my birthday. I had to grab it right away, I knew that as soon as someone took it, everyone would immediately leave.

I have had Child's books for a long time. I bought it three years ago. I read with pleasure. Nowadays I rarely buy books. But this French two-volume one is very good. And the one that is like our Book about tasty and healthy food - I will teach you to cook. Also wonderful.

I will teach you to cook

Description
"Despite the fact that the attitude towards food is changing all the time, the principles of quality cooking, fortunately, do not. And the more you know about them, the less mysteries remain for you, the faster you can cook and the easier it is to invent and master new recipes on your own. ". Julia Child's goal in creating this book was to teach the very basics of cooking, so that newcomers to cooking can enjoy cooking fresh and healthy on their own. You will not find the usual order of recipes in this book. Julia combined recipes by techniques, because cutlets, for example, from beef or lamb, are prepared according to the same principle. In each chapter, a basic recipe is given, recipe options, and some kind of cooking feature that you must pay attention to. In addition, especially complex preparation is illustrated with step-by-step pictures. The book is valuable for its thoroughness, desire to teach and, at the same time, for its excellent, easy language of presentation.

Fried potatoes in a princess on a fissman uniform, and the cover was removed along with the potatoes. As if the paint had been removed, and below there was a rusty piece of iron. I rarely used the form, I thought it would last a long time.


Pizza pan "Fissman", non-stick coating, diameter 29.5 cm

Description

The "Fissman" pizza dish is made of carbon steel with a non-stick TouchStone coating. The walls of the product spread heat quickly and the baked goods are baked evenly. The finished product can be easily removed from the mold, and cleaning it will not take you much. This shape is designed to evoke culinary imagination and satisfy creative culinary impulses.
Suitable for oven use. Do not use in microwave oven.

Wall height: 1.8 cm.
Inner mold diameter: 27.5 cm.

[Creamy]

I would like to ask the collective mind of the forum for help in the form of ideas. Have Creamy now the problem is the lack of ideas for assembling and decorating a cake from two layers. I want to collect the cake a little unusual with a turret with a step, since I used molds for baking biscuit cakes, which are more likely for baking shortbread pies. But since I am a great lazy person, I want to bake the cakes quickly, assemble the cake quickly, so that there is no traditional plaster and alignment of the sides of the cake. Well, it would still be desirable that the cake was not too fatty and high in calories, quite budgetary in price. Oh yes, so that the cake also looks representative. Yes, exactly fast, inexpensive and beautiful. Is it possible? Oh, here's another - so that this cake can easily fit into my IDEA cake carrier.

Today I finally tried out the long-purchased Teflon noname molds. The most common forms, two pieces. One is larger by a diameter of 24 cm, the other is smaller with a diameter of 22 cm, the height of the side is 4 cm. The whole point is precisely in their similar sizes and corrugated-wavy sides. Here they are.



I baked in two forms at once - large and small biscuit cakes of 5 C1 eggs. The cakes turned out to be 4 cm high each.


Here the wavy edge of the cake is clearly visible. By the way, the cakes were baked quickly, two molds fit in the oven at once. Baked on stone at 150 degrees with convection. The cakes themselves jumped out of the forms, it was only necessary to turn the forms over. The first task has been solved - the cakes are baked very quickly.
Here you can see how the 22 cm cake lies on the 24 cm cake.



The second task has been solved - there is no need to waste time and consumables on plastering and leveling the sides of the cake. And the cake, due to the lack of plaster, will be less greasy.



Here two cakes are placed in the IDEA cake pan. View from above. The lower wide crust is conveniently, with a margin, located at the bottom of the cake dish.



Here you can see how well a two-tier cake blank is placed in the cake pan in width and height. 2 cakes 4 cm each, the total height is already 8 cm without the height of the layer and decoration. The combination of two different-sized cakes looks harmonious. The height of the cake plate allows, if desired, to make a high hill-dome decoration of the top of such a cake.
The third problem has been solved - the size of the cake fits very well into the existing cake dish.

Everything is fine, I will soak the cakes, but then I have a hitch. I am an amateur, not a professional pastry chef, and with some inexplicable instinct I feel that with such a cake I need to somehow beat the sill with a turret - a step, a place where a small cake lies on a large one. but so as not to hide the beautiful wavy edge of the cakes. Only one idea comes to mind to plant small stars from the cream around the nut. There is a small nozzle. Here's what else you can decorate-decorate this sill-transition? And what is the best fit for the top of the cake in this case? So far, I have only fruit ideas. But how to tie creamy stars on the nut - steps and fruit?



Here's how to play with and decorate it? Please help with ideas. I will be glad to any suggestions.

Alya, to be honest, I absolutely do not like this 1 cm wide nut, it is somehow inharmonious. And if you leave your sides naked, then on this nut it remains to apply only the stars from the cream, and do it on top too. Well, or try pouring a thick chocolate glaze on the nut with light drips, the top too. But on bare grooved sides, it can be ugly.
I think so.

[svetta]

svetta, yes, drips here will be out of topic. I, too, except for the stars, nothing comes to mind. And I definitely won't be able to squeeze out the same balls from the cream, only the stars remain. Well, at the top, you will probably also need to combine small and large stars. I don't know how to plaster.

[Creamy]

Creamy, and I would, if I could, then on this nut I applied a wavy sausage made of cream, repeating the waves of the cake. And the sausage would not be even, but with streaks, well, as if the cream is not squeezed out of an even tip, but with teeth. And on top as well, and inside the fruit, berries on the cream.

[Lerele]

Lerele, Thank you! Exactly! I will turn the empty tin form upside down and practice along the edge, put a strip. I'll fill my hand.

[Creamy]

Creamy, as an option, to release the berries in the filling into the edge, as a decoration between the cakes ... or make a strip of sprinkling on the step, on the base of the lower cake and on the upper edge of the upper cake ... or repeat the decoration of the top on the step between the cakes ...

[Creamy]

CreamyAlevtina, I am also an amateur-amateur, but I also do not like this step, for harmony there is a proportion, how much the top should be less than the bottom, the girls wrote to pastry shops, there should be a certain ratio, especially if you want representativeness. About the drips, I would try, although it is doubtful. If you don't want to align / don't know how / don't have time, you can simply coat the sides with cream and sprinkle with biscuit crumbs, and on top you already want to. I like this option for the sides precisely by the speed, but it looks quite. But can corrugated barrels be cut either in other shapes, or in principle with such barrels? And yet, without coating, all the same, the barrels are dryish, especially if you do not immediately use the whole cake. But this is my amateur opinion. Thanks for demonstrating this cake, now I also want to))))
Ahh, I read it over and realized that I wanted to attach these forms))), then I would cut off these barrels and crumb them

[Creamy]

Creamy, you can chop the fruit thinly and fan it out with a slight release from under the top cake. Then the top can be played out with any fruits and berries with cream or jelly.

[Creamy]

Creamy, Alya, aren't they very high biscuits? For my "taste-like" 4 cm is a tall one, that's just my opinion. I made a cake with 2 cm and then cut my eye, and then 4. I would cut them neatly and add a layer of cream. And at the expense of the wave, you can also try such "shells" from each convex wave inside the cake. For 1 step, such shells still make a wave along the bottom of the cake, very often found! And in the middle there is just a cream in a circle, the top can be repeated the same way inside the fruit. Only I would make a round nozzle, because the grooved side-grooved nozzle is not too much? Although .... And the edge is difficult, yes! : secret: I would cut and not steamed, About fruit, a great idea!

[time]

time, Victoria, thank you, very interesting proposal! and what fruit is better to use for a step? Available in apples, tangerines, kiwi.



Loksa, Oksanathanks for the shells idea! I wouldn't have thought of that myself, that's for sure. And what cream, which is not too difficult to manufacture and at the same time able to keep the structure, would you advise me, taking into account the fact that I am completely an amateur?

[Alevtina]

Alevtina, a tricky question, such as butter custards, given the cost. It is necessary to ask in creams, I like custard sour cream, it is sour. I would look at the cream, maybe I would slightly increase the oil in the part of the relief cream.

[Creamy]

CreamyAlevtina! In general, I am an amateur and am not at all good at decorating. I will support the girls that the cakes must be cut at least in half and smeared with cream. I make a classic custard. Beat two eggs with a glass of sugar, add five tablespoons of flour without top, brew half a liter of milk. Cook until bubbly, stirring constantly. Cool, add vanillin. and butter as much as "religion" will allow. (half a pack). Whisk and layer. For embellishment, this cream is weak. For the layer only. We have this stable family option. But the forum, of course, has many options. From my point of view, you can sprinkle the top of the cake with nuts and decorate with grated chocolate, and of course with fruit. Your step at the cake doesn't bother me somehow. Decorate with a snake cream and that's it. But it is better to ask specific questions in the profile topic. There are also such

Probably, if necessary, pectin can be added to the cream, before whipping, so that the whipped cream keeps its shape better?

[Oroma]

Oroma, Olga, Thank you!

[Alevtina]

time, Victoria, thank you, very interesting proposal! and what fruit is better to use for a step? Available in apples, tangerines, kiwi.

Alevtina, I would choose kiwi from the available ones. And decorate the top with apples and tangerines. I love making biscuit cakes with fruits. The top is usually decorated with various fruits and berries. For this purpose, in the summer, I specially cut off twigs (white, red and black currants) whole and freeze them. When you need to quickly and eat only berries from the freezer, I decorate and fill it with either a special gelling mixture for cakes, or gelatin. With these pectin-based mixtures, you can pour any fruits, not just berries. Do not defrost berries before pouring. As suitable creams for spreading cakes, I can recommend condensed milk with butter in the ratio of 250 g of butter and half a can of condensed milk, preferably of the Rogachevskaya type from milk. You can make a classic custard, cool, and then add the whipped butter and icing sugar. Whipped cream or sour cream with sugar will go with the fruit. I, even to the cream of condensed milk with butter, sometimes add grated banana or crushed nuts and beat everything together. The banana must be ripe. I always soak the cakes, in spite of the cream, if the dough is biscuit. The step where the fan of fruits will lie can be greased with butter and sugar fondant:
Milk - 4 tablespoons. l.
Sugar - 4 tablespoons. l.
Cocoa powder - 2 tablespoons. l.
Butter (softened) - 50 g Add cocoa and sugar to the milk, heat slowly and dissolve all the sugar, boil for 2 minutes, turn off and add butter. As soon as the butter is dissolved, pour over the cakes.

[time]

time, VictoriaThank you very much for your help! So much information! I will outline. There is also good natural butter and Rogachev condensed milk. Gelfix, gelatin and agar are available. Even Dr. Otkens' jelly. True, my previous experience of using zhelix is ​​a failure. I also really liked the idea of ​​preparing in advance - freezing currant twigs. I will ask the godfather to leave me berry twigs in the summer. Now I am reading the Charlotte recipe. Thanks again!



And I will certainly try adding bananas to a cream made from butter with condensed milk.

I have a disastrous experience of using zhelfix

it comes in very different densities and, unlike gelatin, requires boiling (cited by):

At the moment, zhelphix is ​​divided into three types.
zhelfix 1: 1 - consists of dextrose, pectin and citric acid;
zhelfix 2: 1 - consists of pectin, sorbic and citric acids, powdered sugar;
zhelfix 3: 1 - consists of citric and sorbic acids, pectin, dextrose.
...
protein custard

Three egg whites, two hundred seventy grams of sugar, a teaspoon of zhelix 2: 1, ninety-five milliliters of water, a bag of vanillin, two grams of citric acid.

To begin with, a syrup is cooked from water, sugar and gelatin. The ingredients are combined in one bowl and brought to a boil over low heat. Meanwhile, whites are whipped with vanilla and one pinch of sugar. When the syrup boils for four minutes, citric acid is added to it, after which the contents of the container are boiled until the temperature of the future cream reaches one hundred and twenty-two degrees. Throughout this time, the whites should be whipped with a mixer. The finished syrup is gradually poured into the protein mass. Then the cream is whipped until it cools and thickens.

If the mixture cannot be exposed to high temperatures, then gelatin is used: pour gelatin with a small amount of liquid, let it swell, heat until dissolved, without boiling, cool to room temperature, preventing the onset of solidification, add to the thickened mass, stir or whip, depending on by the fact that we thicken.

until the temperature of the future cream reaches one hundred and twenty-two degrees.

It's a shame, I don't have such a thermometer.

I do not have

go to Romina topic Sugar syrup (12 samples ready)
and there we read:

Indicators characterizing the density of sugar syrup and caramel mass

Column 1 - Sugar percentage
Column 2 - Density of the solution at a temperature of 20 "С
Column 3 - Boiling point in an open container
Column 4 - Organoleptic test

50% 1.229 101.9 weak syrup
60% 1.236 103.1 medium syrup
65% 1.316 103.9 strong syrup
70% 1.347 105.3 fine thread
75% 1.378 107.4 medium thread
80% 1.411 110.3 thick thread
85% - 114.5 weak ball
90% - 122.6 Medium Ball
95% - 127.0 Strong Ball
98% - 165.0 caramel

[OgneLo]

OgneLo, Marina, Thank you! The principle is clear (I studied all kinds of chemistry at the university)

And, in such syrups, sugar is used in chunks, not granulated sugar ...

Yes, I know that refined sugar is much better refined than granulated sugar. I cook caramel for cockerels only on refined sugar.

[Creamy]

Creamy, using the example of cream, how to thicken it with gelatin (from 00:05:19)
Yuliya small Working with cream ☆ Tips ☆ Errors [youtu.be/fGIyTnjJ5bE?t=319]
For reference:
how to make whipping cream from milk and butter
Qween Gentle cream
Kalnina Natalia Cream of any fat content from milk and butter [youtu.be/PRPL4ohmf8M]

Cream 33% (1: 1)
Milk (any fat content) - 200ml
Butter (not less than 72%) - 200g.

Cream 20-25% (1.5: 1)
Milk - 200ml
Butter - 130g.

Cream 10-15% (3.5: 1)
Milk - 200ml.
Butter - 60g.

[OgneLo]

OgneLo, Marinathanks for the links! Cream 33% is our local very good quality, perfectly whipped. But I'll try to fix the cream with gelatin. I also have sachets of cream fixer, which I haven't tried yet.

Peace be with you bakers!

kvadratish praktish gud

[Anatoly]

Anatoly, I bought from this series in Magnet a round shape with handles. I like it very much and, interestingly, Tristar is included in the pizza oven, because the diameter is 30 cm with handles!

I recently bought such a set of forms. I haven't tried it yet. In thought, which cream is best for it.

What material are they made of?

What material are they made of?

The store's website says: "Composition: aluminum coated with a non-stick layer."

[Lera-7]

bought such a set of forms

Lera-7, my such form is nine years old, I wrote about it in "Teflon forms": Teflon bakeware # 9

my form is nine years old

Oh, but I didn't see! So I probably had to brag about that topic? Larochka, can I ask you a couple of questions?

What cream recipes are more suitable for her, probably with the addition of gelatin, or not necessarily? How much dough should you put? If I am guessing correctly, before the mark / indentation in the form, right?

Yes, Sveta, there is a rizka squeezed out on the wall.And I did creams, I remember, cottage cheese, jelly, mousse ... I also did protein, I remember. But I haven't used it for a long time. Thanks for reminding me.

Larisa, thank you! I want to test it soon. I hope it works.