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Old 02-10-2008, 03:12 PM   #1381
Tatania
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Quote:
Originally Posted by apostolic4life View Post
Tatania, when adding cheese to any soup or sauce you need to make sure the temperature of the soup or sauce is not higher then 180 degrees. When adding cheeses at temperatures over 180 degrees the cheese will actually go through a separation process rather than a melting process (cheeses like to melt slowly at lower temps). This results in a less than smooth end product. When you ran it through the blender you re-homogenized the the product via the intense movement of the bender and all was well with the soup universe.




I didn't know that and it sounds exactly like what happened when I added the cheese. It sort of looked curdled. Thanks so much for that tip. Are you a professional chef? If so, I have a question on the high gluten flour used in the Ohana Breakfast Bread.
It's awesome to have someone who can advise us on these issues.

BTW, the soup I was served at Le Cellier seems far too smooth to have not been run through some sort of blender - even if briefly. You barely notice any vegetable pieces.
Are a professional chef?
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Old 02-10-2008, 06:34 PM   #1382
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Originally Posted by Tatania View Post
Are you a professional chef? If so, I have a question on the high gluten flour used in the Ohana Breakfast Bread.
It's awesome to have someone who can advise us on these issues.


Yes, I am a professional chef and I have also worked as a baker.......what is your question about the high gluten flour??




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Old 02-10-2008, 06:48 PM   #1383
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Originally Posted by Tatania View Post
BTW, the soup I was served at Le Cellier seems far too smooth to have not been run through some sort of blender - even if briefly. You barely notice any vegetable pieces.

I would say the soup is made in large batches (20-30 gallon) and they probably use a stick blender to puree the vegetables right in the vat the soup cooks in. Stick blenders are awesome.......the ones in pro kitchens can have shafts as long as 5ft long and motors that rival small chainsaws; I love the tools of my trade!!!!!



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Old 02-10-2008, 08:00 PM   #1384
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Originally Posted by lynninpa View Post
Cool! I was planning on making a couple of recipes this weekend, too, but looks like I am coming down with the flu. Please let us know how tonight's dinner comes out, bnf2!

Hope your feeling better.

Quote:
Originally Posted by apostolic4life View Post
Tatania, when adding cheese to any soup or sauce you need to make sure the temperature of the soup or sauce is not higher then 180 degrees. When adding cheeses at temperatures over 180 degrees the cheese will actually go through a separation process rather than a melting process (cheeses like to melt slowly at lower temps). This results in a less than smooth end product. When you ran it through the blender you re-homogenized the the product via the intense movement of the bender and all was well with the soup universe.




Quote:
Originally Posted by apostolic4life View Post
I would say the soup is made in large batches (20-30 gallon) and they probably use a stick blender to puree the vegetables right in the vat the soup cooks in. Stick blenders are awesome.......the ones in pro kitchens can have shafts as long as 5ft long and motors that rival small chainsaws; I love the tools of my trade!!!!!



Thank you, I've had the recipe for that soup for years and though it was good it just never had the same consistency. I was thinking maybe, I just couldn't follow the non detailed Disney recipe way. So any help is a bonus.

Update, I came to this thread looking for the Shrimp & Artichoke Dip from Olivia's OKW. Fell in love with the thread and waited to here my 'recipe wanted', answered. I now have the ingredients for the recipe , just not the measurements. On another thread I am on, someone was going to OKW and just came back. She gave me the #'s to Olivia's and here's a big THANK YOU to Carol 16 year CM there. She was so kind and of course remembered
the dip well. She told me she would check w/ one of the chef's, that had been there and most likely new the recipe from making it all those years. It is still off the menu, as many other fav's are. She called me back and gave me the ingredients, he just didn't have the measurements. So I am going to play around with it and I do remember some of the measurements (give or take). I will let you all know when I have this figured out. Please keep it on the wanted list, since if someone out there has it they have all the details.
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Old 02-11-2008, 02:45 PM   #1385
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Had a little trouble peeling the poblano... any hints?
Quote:
Originally Posted by apostolic4life View Post
The best way to peel any type of pepper is to char or blister the outside with open flame (gas burner or BBQ grill) or in an oven (coat outside of pepper with oil) first. As soon as the pepper is charred or blistered you should put into a bowl and cover with plastic wrap or drop into a zipper bag and seal. Allow the pepper to cool completely then peel skin while holding under warm running water. Then charred or blistered skin will come right off and you will be left with a pepper with an awesome roasted flavor and no skin! If you need more info on the process just let me know!
Thanks! I tried blistering it by sauteing it in a bit of oil - the skin started splitting, but then I had a hard time getting it off. I think the zip bag would have done the trick. Thanks again!
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Old 02-11-2008, 02:56 PM   #1386
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Yes, I am a professional chef and I have also worked as a baker.......what is your question about the high gluten flour??




The one Disney recipe that doesn't work at all for me is the Pineapple Coconut Bread (Breakfast Bread) from Ohana. I've never had it and everyone raves about it but my two attempts at making it have ended up with less than stellar results.

The bread part calls for:
1 3/4 C. Water 1 Egg Yolk
2 T. Shortening
4 1/2 C. High Gluten Flour
1/2 tsp. Salt
1/3 C Sugar
1 T. Instant Yeast

I used 100% gluten flour the first time and it was terrible to work with. The recipe says to "Combine all ingredients in order of recipe in mixing bowl, and mix with dough hook until dough picks up on hook and the sides of the mixing bowl is clean." I don't have a dough hook so tried mixing it by hand. It was too hard to knead and using the bread blade in the food processor was too rough - causing the dough to separate and shred. How could one mix this instead?

Step 2 is:Let dough rise until it doubles in size.
Mine never really rose despite standing outside for 48 hours. I finally rolled it out and baked it (also took much longer than 25 minutes), and the result was way too crusty - like a pizza dough.

The second time I used regular flour but it still didn't rise enough so is there too little yeast or is the recipe wrong in mixing everything together in step one?

They say to "Bake at 325 degrees F for 20-25 minutes or until golden brown" but it's raw inside with that short a baking time. The filling also is very wet and the juice runs out of the bread because it doesn't really seal well.

So what kind of flour would you use in a high gluten bread recipe and how would you make it? The complete recipe is page 33 and I had some suggestions from Dismembers but would love to know about using this kind if flour from a professional.
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Old 02-11-2008, 02:58 PM   #1387
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Review: Flame Tree BBQ sauce (p.50)

Made the sauce last night and while we liked it, we thought it was heavy on the chili powder or maybe my paprika too strong. I added a bit more brown sugar and some molasses- that helped.

We had it on chicken and made a BBQ Chicken Pizza... yum!

Thanks, Staci...aka: MickeyWanaBe.. for posting this one!
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Old 02-11-2008, 02:58 PM   #1388
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Hope your feeling better.





Thank you, I've had the recipe for that soup for years and though it was good it just never had the same consistency. I was thinking maybe, I just couldn't follow the non detailed Disney recipe way. So any help is a bonus.

Update, I came to this thread looking for the Shrimp & Artichoke Dip from Olivia's OKW. Fell in love with the thread and waited to here my 'recipe wanted', answered. I now have the ingredients for the recipe , just not the measurements. On another thread I am on, someone was going to OKW and just came back. She gave me the #'s to Olivia's and here's a big THANK YOU to Carol 16 year CM there. She was so kind and of course remembered
the dip well. She told me she would check w/ one of the chef's, that had been there and most likely new the recipe from making it all those years. It is still off the menu, as many other fav's are. She called me back and gave me the ingredients, he just didn't have the measurements. So I am going to play around with it and I do remember some of the measurements (give or take). I will let you all know when I have this figured out. Please keep it on the wanted list, since if someone out there has it they have all the details.
That is so cool that you got the number for the restuarant as they are hard to get. Any chance you could ask about the other requests from there esp. the Baked grouper as it's a very popular one. Or if you'd like to PM the number to me I can call and see if they'd send it.

PS - also wanted to share the good news that my orchestra won a Grammy last night in the Classical Music category (I'm a musician but teach courses on the History of Food on the side) so we're celebrating tonight.
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Last edited by Tatania; 02-11-2008 at 03:03 PM.
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Old 02-11-2008, 03:03 PM   #1389
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Quote:
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RE: Pineapple Coconut Bread (Breakfast Bread) from Ohana.
So what kind of flour would you use in a high gluten bread recipe and how would you make it? The complete recipe is page 33 and I had some suggestions from Dismembers but would love to know about using this kind if flour from a professional.
Ooooo I wanna know too. I have all the ingredients for this... except the flour- and it has me confused too
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Old 02-11-2008, 03:22 PM   #1390
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Hi! Has anyone made the Chilaquiles from F&W yet (page 36)? This was one of our favorites this year and I am making it tonight...of course, I am making my own version of it (making it lasagna style and instead of making the green sauce, I am using green salsa and doctoring it up).
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Old 02-11-2008, 03:26 PM   #1391
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Quote:
Originally Posted by Tatania View Post
That is so cool that you got the number for the restuarant as they are hard to get. Any chance you could ask about the other requests from there esp. the Baked grouper as it's a very popular one. Or if you'd like to PM the number to me I can call and see if they'd send it.

PS - also wanted to share the good news that my orchestra won a Grammy last night in the Classical Music category (I'm a musician but teach courses on the History of Food on the side) so we're celebrating tonight.
Wow how exciting!!!! Congratulations and how interesting, Classical Musician and teaches History of Food.
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Old 02-11-2008, 06:21 PM   #1392
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Originally Posted by FormrCastMbr View Post
Hi! Has anyone made the Chilaquiles from F&W yet (page 36)? This was one of our favorites this year and I am making it tonight...of course, I am making my own version of it (making it lasagna style and instead of making the green sauce, I am using green salsa and doctoring it up).
I am quoting myself here...

Well, the Chilaquiles was just like the F&W festival!

Like I said above I made it like lasagna and I used a green salsa and pureed it with a cup and a half of water, olive oil and some hot sauce.

I also used corn tortillas that were left out of the package to dry.

This is a keeper.

Salsa I used:



Thanks for a great thread!
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Old 02-11-2008, 09:08 PM   #1393
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I used 100% gluten flour the first time and it was terrible to work with. The recipe says to "Combine all ingredients in order of recipe in mixing bowl, and mix with dough hook until dough picks up on hook and the sides of the mixing bowl is clean." I don't have a dough hook so tried mixing it by hand. It was too hard to knead and using the bread blade in the food processor was too rough - causing the dough to separate and shred. How could one mix this instead?
If you do not have a stand mixer with a dough hook I would mix it by hand. As for the combining of the ingredients, I would use water between 80 and 100 degrees. With your water at this temp. add your yeast (I recommend Active Dry yeast instead of instant) and set to the side and let it bloom. Make sure your yeast is not old!!!! Mix the remaining dry ingredients then cut in the shortening (like making biscuits). At this point combine the water/yeast and egg yolk to the the dry mixture.....mix and knead just until completely combined.

Quote:
Originally Posted by Tatania View Post
Step 2 is:Let dough rise until it doubles in size.
Mine never really rose despite standing outside for 48 hours. I finally rolled it out and baked it (also took much longer than 25 minutes), and the result was way too crusty - like a pizza dough.
I think your problem here will be solved.......I believe your problem was inactive yeast which resulted in a poorly risen product. If the bread did not rise it would have created a dense dough which would require longer bake times.....if you end up with a dense dough lower the oven temp. and increase the bake time (or toss it and start over, which is my suggestion).

Quote:
Originally Posted by Tatania View Post
The second time I used regular flour but it still didn't rise enough so is there too little yeast or is the recipe wrong in mixing everything together in step one?
Yes, it would be fine to add a little extra yeast (maybe 25% more), but do not add too much. Sometimes if the yeast is old you may be able to use it but its ability to rise is limited, but by blooming the yeast you will know if it is active or not.

Quote:
Originally Posted by Tatania View Post
They say to "Bake at 325 degrees F for 20-25 minutes or until golden brown" but it's raw inside with that short a baking time. The filling also is very wet and the juice runs out of the bread because it doesn't really seal well.
Try the adjustments from above then bake at the required time and temp., and all should be well with the bread. Minor adjustments may need to be made since all ovens are not created equal. By a hanging thermometer and check your oven temp after it preheats.....improper oven temp. and heating is often a problem, even in the commercial bakery.

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So what kind of flour would you use in a high gluten bread recipe and how would you make it? The complete recipe is page 33 and I had some suggestions from Dismembers but would love to know about using this kind if flour from a professional.
Flour...........I say if you want a good flour without lots of cost, go with King Arthur all purpose flour since it has the highest, most consistent protein content (which is the element that creates glutens in dough) of all retail flours. They also sell a high-gluten flour called Sir Lancelot but it is not as widely available unless you have a market that carries specialty flours. The key for this bread is getting a good rise and if you have good active yeast and protein for the yeast to gobble up you will be fine. When proofing your dough be sure to cover it with a warm damp towel and leave it in a warm place. If you have a stoneware crock or bowl I would suggest warming it in the oven (just like warming plates for a nice dinner) and placing the dough in it to proof.......heat and humidity makes dough happy!!!


Hope this helps Tatania!!!




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Old 02-11-2008, 10:05 PM   #1394
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Ok, I came across this.....I went looking for one recipe....will now, I have 10!
Thanks everyone!!
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Old 02-12-2008, 01:35 AM   #1395
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Wow how exciting!!!! Congratulations and how interesting, Classical Musician and teaches History of Food.
Haha, I love the little band you set up! It can be fun but like all jobs, can have it's down side (like low pay). Fun things are going to China for the Olympics on a cultural exchange and possibly teaching my Origins of Cuisine courses on crise ships.
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