Sweet magic
I am making Cherry Clafouti from this book. The rest didnt appeal to me due to the use of corn starch or xantham gum.
I thought I saw fresh cherries like last week at he grocery store. And now, theres none. I went with frozen dark cherries. What a relief Maraschino is not the only way to treat cherries.
I look at Julia childs cherry clafouti. The procedure is slightly different. she puts some of the batter in first, after a film is set, she adds the cherries and then the remaining batter. Its more cherries but the sugar to flour ratio is 2/3:1/2.
My main reason to crosscheck with another recipe is to see if the 1hr time makes sense. It must be the low temperature of 325F. Also, I have divided the portions into 2/3 and 1/3. I hope 40 and 20 min will do. Or that I exactly know when the center is still jiggly and outside crisp. What a help it is that Julia Child suggests 'stick the fork to done' method. Another recipe bakes it for only at 30min as the oven is set to 425F.
In a article, towards the end, Mark Bittman says that there are four stages in learning how to cook. I am at the second stage where I find myself mixing ingredients from two recipes. I encountered this material first in Finding myself in the Kitchen in Man with a pan.
I want to try the chocolate cups too from this book.
I am making Cherry Clafouti from this book. The rest didnt appeal to me due to the use of corn starch or xantham gum.
I thought I saw fresh cherries like last week at he grocery store. And now, theres none. I went with frozen dark cherries. What a relief Maraschino is not the only way to treat cherries.
I look at Julia childs cherry clafouti. The procedure is slightly different. she puts some of the batter in first, after a film is set, she adds the cherries and then the remaining batter. Its more cherries but the sugar to flour ratio is 2/3:1/2.
My main reason to crosscheck with another recipe is to see if the 1hr time makes sense. It must be the low temperature of 325F. Also, I have divided the portions into 2/3 and 1/3. I hope 40 and 20 min will do. Or that I exactly know when the center is still jiggly and outside crisp. What a help it is that Julia Child suggests 'stick the fork to done' method. Another recipe bakes it for only at 30min as the oven is set to 425F.
In a article, towards the end, Mark Bittman says that there are four stages in learning how to cook. I am at the second stage where I find myself mixing ingredients from two recipes. I encountered this material first in Finding myself in the Kitchen in Man with a pan.
I want to try the chocolate cups too from this book.
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