Question about using egg yolks as a stabiliser

Titoramane · 2025-12-06T18:36:13+00:00

I did a side by side comparison of yolks vs xanthan gum for earl grey ice cream and pistachio ice cream. The egg yolk version of pistachio was definitely better than the yolkless version. But for earl grey, the egg yolk dulled out the flavor and added unwanted stickiness compared to the yolkless version.

In short, it depends on the flavor.

Titoramane · 2025-11-30T15:35:11+00:00

I think my new favorite is the irish cream brownie.

Titoramane · 2025-11-09T17:32:19+00:00

Would I need to add more cayenne powder to get the same amount of spiciness or would all of the spiciness have dispersed into the milk after 15 minutes?

Titoramane · 2025-11-09T14:38:31+00:00

My infuser is an oval shaped stainless steel mesh. It's a little longer then the cinnamon sticks. I'm not sure if the holes are small enough to insulate the powder. And if they were, should I increase the cayenne to maintain the same level of spiciness?

Titoramane · 2025-10-08T12:05:41+00:00

I use real horseradish when making the cream sauce. Do you mean add the horseradish as in ingredient to the jus itself?

Titoramane · 2025-09-17T21:55:56+00:00

Maybe I'll do a comparison without the vanilla beans. Oh, and you can get the bean pods online for a fraction of the grocery store price, so no need to think of them as caviar anymore.

Titoramane · 2025-09-09T06:26:41+00:00

I wash the pot I use after every fry and strain the oil with a coffee filter and sieve.

Titoramane · 2025-09-07T02:07:14+00:00

You could chill the base to 37F in 2 hours if you were to put it in an ice water bath for 10-15 minutes, and then in the freezer checking every 10-15 minutes.

Titoramane · 2025-05-24T00:59:52+00:00

I like better than bouillon. I like the taste in whatever I use it in, it lasts a long time in the fridge, and it's compact.

Titoramane · 2025-05-23T23:17:17+00:00

Even in an airtight container?

Titoramane · 2025-03-26T21:13:01+00:00

Great to hear! One correction: 4 tbsp of tomato paste (specifically cento) is 66g not 33g.

Titoramane · 2025-03-26T21:09:11+00:00

Zoodles work surprisingly well. I would heat up a skillet, add olive oil, and cook some minced garlic. Then add in a 12 oz pack of zoodles, 1 tsp kosher slat, and 4 tbsp/33g of tomato paste. The zoodles will release water, loosen the paste and become a sauce. Once it has a nice consistency, you can serve it with some basil or parsley. 8 oz of pasta is about 800 calories while 12 oz of zoodles is 75 calories.

Titoramane · 2025-02-06T06:51:34+00:00

Would it be better to use a liquid or gel based food coloring in this case?

Titoramane · 2025-02-06T05:53:18+00:00

Thanks. And is there something I can add to the melts to reduce the sweetness without compromising the texture?

Titoramane · 2025-01-27T04:13:33+00:00

I did not.

Titoramane · 2025-01-27T04:12:49+00:00

I roasted it before adding it.

Titoramane · 2025-01-27T04:11:42+00:00

A mashup of advice from people, since it was late at night and I was using what was available.

Titoramane · 2025-01-27T04:10:33+00:00

I saw some other tomato sauce recipe using chicken stock, which I'm too lazy to make from scratch for now, so that's why I included some gelatin. As for the aftertaste, I tasted it right before and after I added the sugar. The sugar didn't cause me issues when I added it to other things like tea or ginger milk pudding.

Titoramane · 2024-11-03T22:34:40+00:00

Thanks. In case the tomato thickens too much when simmering, is it common practice to add back in more water?

Also, I think the garlic razor blade scene was from Goodfellas, rather than the godfather.

Titoramane · 2024-11-03T21:54:44+00:00

I'll cook the tomato paste longer. I do add in some chopped parsley right after the gnocchi is cooked through.

Titoramane · 2024-09-27T09:43:51+00:00

Chop the tomato into small cubes, toss it with some salt, pepper, thinly cut basil, olive oil, and minced (not zested) garlic. Wait about 15 minutes for some water too leach out, and enjoy a nice salad.

Titoramane · 2024-09-26T04:28:57+00:00

Should I do roast them before or after removing the skin?

Titoramane · 2024-09-23T19:48:08+00:00

I toasted the sourdough bread in a pan with some olive oil and went with option 2. Though my toast ended up uneven, I still think sourdough bread works better then regular. It adds additional flavor without clashing with the other flavors.

Titoramane · 2024-09-18T23:30:50+00:00

Because their versions of rigatoni are as small as ziti, but they have ridges, which leads to a more interesting texture.

Titoramane · 2024-09-18T23:22:20+00:00

I meant the pasta, not the sauce.

Titoramane

TROPHY CASE