The Cooking Thread

A mutually beneficial trade. I shall send some to flat earth hq immediately.

https://bakingamoment.com/tiramisu-cake/

This shall be my next project. I think I've used up every lady finger in town making botched tiramisus. This one uses sponge cake.

I usually don't bakemake desserts, I prefer grilling and salads etc. But your obsession with tiramisu has got me thinking maybe I should give it a try! lol

I'm surprised I'm having such a difficult time with it. I think it's because it involves a lot of cooking techniques that I've never used before.

When I make a recipe I've never tried before I like to find videos on youtube of other people making it. Even if they're using a slightly different recipe just seeing someone else do it makes it more understandable. The words of the recipe don't explain why you do a thing.

https://foodwishes.blogspot.com/2014/02/tiramisu-it-will-pick-you-up-and-not.html?m=1

Chef John is one of my favorite chefs to watch on YouTube. And his blog is good too.

When I make a recipe I've never tried before I like to find videos on youtube of other people making it. Even if they're using a slightly different recipe just seeing someone else do it makes it more understandable. The words of the recipe don't explain why you do a thing.

I do that sometimes but it's not always obvious what the gotchas are.  For the tiramisu I think I've narrowed the problem down to how I make the sauce, the Zabaglione. 



Here there's some practicing to doing this right.  Too short a time and too little mixing and I get sugary egg yellow soup.  Too much and I have scrambled eggs.

This new recipe requires genoise cake.  How hard can it be?



Sweet Jesus, no!  The pressure!  One misstep and I'm going to have a flat eggy crepe instead of a cake.  I am definitely going to screw up the first one of these.

This vid seems to show a bit simpler way of making the sauce.

https://www.allrecipes.com/video/7693/authentic-tiramisu/?internalSource=picture_play&referringId=239639&referringContentType=recipe

This one does not seem too complicated. I like her videos. You should watch the chicken pizza pie video. She can make roses with pizza dough. lol

This one does not seem too complicated. I like her videos. You should watch the chicken pizza pie video. She can make roses with pizza dough. lol

This vid seems to show a bit simpler way of making the sauce.

https://www.allrecipes.com/video/7693/authentic-tiramisu/?internalSource=picture_play&referringId=239639&referringContentType=recipe

Thanks.  I'll look at these.  The second one is interesting.  I'm a little nervous about what seems to be raw eggs though. 

I'll probably end up ordering some lady fingers from Amazon since I doubt I'm going to successfully make the Génoise cake.

Yeah if you don't like raw eggs then its no good. Personally I eat raw eggs in eggnog and other stuff all time so it doesn't bother me. I make sure the eggs aren't old and I don't use any that are cracked or broken.

Salmonella is only on the outside of the egg, so you can always just wash it before you crack it

pic upload

One genoise layer down. One more to go.

You sure make a lot of delicious looking fat food.

I made a meatloaf and took a picture of it before I cooked it and forgot to take a picture after and now it's too late. lol

Fuck yeah!

That's beautiful!

Fuck yeah!

Nice!

Bet you won't snort the chocolate powder off the top.

Did you make enough for everyone?

I made Ramen noodles in a paper coffee cup.  Does anyone want to see a picture?

I made Ramen noodles in a paper coffee cup.  Does anyone want to see a picture?

Already got it

Fuck yeah!

Aaah this looks so awesome!

I got a couple Yoshi copper grill mats today, and I think I will try them out. I just watched a review on Youtube so will probably only cook the veggies on one of them, and put the meat on the grill.

I got a couple Yoshi copper grill mats today, and I think I will try them out. I just watched a review on Youtube so will probably only cook the veggies on one of them, and put the meat on the grill.

What are the mats for? To keep stuff from falling through the grill?

They're supposed to keep your grill clean, and keep your stuff from falling through. In the review it was just as messy, maybe even more messy, to clean the grill mat in the sink. Plus the one he used for meat never got all the way clean, even when he washed it in the sink and then put it in the dishwasher. It did great for the vegetables he cooked, tho.

You can also use these as baking mats, which seems like the better use. They're non-stick and you can cut them to the size you need. They'd be great for cookies, pizza, biscuits, or bread.

They're supposed to keep your grill clean, and keep your stuff from falling through. In the review it was just as messy, maybe even more messy, to clean the grill mat in the sink. Plus the one he used for meat never got all the way clean, even when he washed it in the sink and then put it in the dishwasher. It did great for the vegetables he cooked, tho.

You can also use these as baking mats, which seems like the better use. They're non-stick and you can cut them to the size you need. They'd be great for cookies, pizza, biscuits, or bread.

Yeah I think they're great for small stuff.

What can be easier than cleaning a grill though? I crank up the heat for 5+ minutes then give it a steel brushing.

The mat traps the fat from the meat so it stews in it's own juice.

Since I started using a charcoal grill again it's even easier than the gas one. All the greasy drips get thrown out with the ashes, and I don't have to wash the burner covers because there aren't any.  ALSO, who invented the charcoal chimney thing? YOU ARE A GENIUS.

I got a stand mixer! I don't know what to make with it first. I was thinking of doing a ciabatta or some other really high hydration dough. I'm overwhelmed with options though.