Seeking Cake Comments
I did two things in the past week that worried me because I enjoyed them. I replanted some herbs we had that were growing poorly in pots, and I baked a cake. I like to say that gardening and cooking are two things I might enjoy in theory, but in practice just aren’t worth the effort when I have so little free time. Cooking I know something about
( Read more... )
Comments 3
I am not familiar with that exact failure mode. Your diagnosis sounds reasonable, though.
I would say that Echo is the expert folder in our household, having mastered the art for the construction of our wedding cake. From observing her, I would guess that you can probably go a bit further with the folding bit than you did. It's more robust than the recipes imply. When I have watched her do it, she does fold until the mixture is of homogeneous color, while still retaining a reasonable amount of foaminess. You do inevitably lose some egg volume, but not a lot -- maybe 1/3 of the volume or so. But it still comes out sufficiently fluffy, in my experience.
There is an art to the folding process -- there's a particular motion to the "cut through, fold over" process that seems to work well, but is hard to describe in text. Maybe Echo can clarify. But she figured it out just by multiple iterations. My only real advice is "practice a few times". :-P
Is this cake purely egg-leavened or does it have an additional ( ... )
Reply
What kind of herbs? We recently bought some basil and used a few leaves last night in the Pesto of Doom. Setup is the time-consuming part - then all you need to do (in theory - this is nav's domain, not mine) is remember to water and ensure they're placed to get proper sun. It's a low-key and not particularly time-intensive way to have fresh herbs on hand. If we can keep our new basil happy, I may branch out.
Reply
Reply
Leave a comment