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/ck/ - Food & Cooking

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>> No.12634799 [View]
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12634799

>>12634777
and there you go, untraditionally shaped canestrelli
>>12634779
three egg yolks in a saucepan of boiling water

>> No.12634777 [View]
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12634777

>>12634678
I made two and they were both on the thin side, this one has been in the fridge for about 1h40m, and has reached the right consistency as I can hold it on one end and it remains straight
with the help of a knife, chop it into small circles, put them on a baking tray and then in the oven @ 160°C for about 10-12 minutes

>> No.12634678 [View]
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12634678

>>12634665
I rolled it in baking paper
cool huh
the ideal diameter is about 5cm but use your imagination, after cooling this you'll have to cut it in cylinders that will become the cookies

>> No.12634665 [View]
File: 106 KB, 960x1280, IMG_20190714_225247_993.jpg [View same] [iqdb] [saucenao] [google]
12634665

>>12634566
this is how the batter should look like, give or take
if your crumbles are bigger it's all good as long as everything was mixed and no flour was left out, if they're too small you might have overmixed the batter

then the traditional method would be to use a rolling pin to flatten the batter and cut out the flower shapes from that, but that would require too much space and effort since I don't especially care about the flowery shapes, so I used a more modern technique

>> No.12634566 [View]
File: 57 KB, 960x1280, IMG_20190714_225246_158.jpg [View same] [iqdb] [saucenao] [google]
12634566

>>12634409
this is what the yolks should look like when done, after this you have to mash them (I used a fork) and add them to everything else
rinse them under cold water until they're colder than room temperature, you want the butter/margarine to remain as cold and solid as possible to make a crumbly batter so be smarter than I was and cool them before cutting the butter up
put everything together and mix with your hands (one is sufficient for this amount of batter really) for as little time as possible
the more you mix stuff the more gluten will be formed by the flour reacting with liquids, this is also the reason why you want to keep the butter as cold and solid as possible, canestrelli should be very very very crumbly
>>12634506
>reee vegans are symbolically threatening my values by not eating meat and being just fine
talk about muh morals

>> No.12634409 [View]
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12634409

>>12634313
to the same bowl add 150g butter
again, with my main intent being to save money I mostly used margarine (hydrogenated fat free, be weary of trans fats kids) instead of butter, but I didn't have 150g margarine on hand as I prefer the taste of butter and mostly use that and oil when cooking, so I had to use about 30g butter and 120g margarine, for better or worse
cut the butter/margarine in small pieces while it's still cold and add it to the bowl, be sure not to cut it in too small pieces as that will result in a finer textured batter, which will in turn result in more chewy and less crumbly cookies
>>12634347
it's not about following your gut, it's about using more or less of an ingredient of some kind (protein, fat, water, leavener...) to achieve a particular result, but ofc you need to know about the chemistry behind everything to use a sound jedgement, else you're just going with your gut, as you put it
>why reference that
because, as I wrote a moment ago, it nicely explained the chemistry behind cake-making
there was no mention of killing meat eaters in their sleep if that's what you were worried about

>> No.12634313 [View]
File: 93 KB, 960x1280, IMG_20190714_225242_147.jpg [View same] [iqdb] [saucenao] [google]
12634313

>>12634143
grate the zest of about half a lemon and put it in the same bowl
>>12634158
it's exactly because it's a science that you can eyeball it, you just need to know the basic science behind it
you can find a number of slightly different recipes for, say, bread, each using different flours, a bit more water, a different leavening agent, a mix of flours of different coarseness..., and at the end of the day the result is still bread, half decent or fantastic depending on your tastes but still bread, so after you get the rough proportions right you will want to get the details right, and unless you go overboard in one direction (by removing all the proteins for example) you won't fuck it up real bad
I remember reading some bits and pieces of a vegan cake cookbook from a woman who did chemistry research by the day, and the book nicely explained the chemistry behind cake-making, it's not really difficult and you can probably understand it too if I managed, and I can't imagine these notions being very hard to look up either

>> No.12634143 [View]
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12634143

>>12634083
sieve 130g wheat flour, 65g sugar and 100g corn starch in a bowl, and add a pinch of salt
recipes suggest to sieve stuff to avoid lumps but it's not really necessary if you mix the dry ingredients properly
that said it looks cool so I do it anyway
it's also suggested that one should use powdered sugar, but my primary goal is to save money here so I'm using common granulated sugar
>>12634109
>t. person with no common sense or experience
if you remove butter the result will be drier so if you want to use less butter you add an egg white and a tiny bit of milk to compensate for that, if you want the result to be more chewy and less crumbly you mix it for twice as long as needed, this is the best judgment I was talking about

>> No.12634083 [View]
File: 112 KB, 960x1280, IMG_20190714_225238_818.jpg [View same] [iqdb] [saucenao] [google]
12634083

Hi.
It all started with kid me liking these flower shaped biscuits I couldn't remember the name of, then I found some at a formal party and remembered about them, I found what cookies they were, found them at Aldi, and discovered that I like them a lot with beer, so canestrelli have since become my favorite beer snack and I wanted to make them myself, to save money mostly.

I ran into a problem - I'm a bona fide Italian, yet I couldn't find anyone with a reputable looking "traditional" recipe to start from, my mother didn't know how to make them, one of my grandmas has passed away many years ago and the other doesn't remember how to cook anything, so I looked them up and found some recipes that had most in common and went from there, so, as with anything, use these proportions as guidelines and use your best judgement, if you have any.

What's peculiar about these cookies is that they're made with hard boiled egg yolks.
I didn't want to eat 3 hard boiled egg whites, much less throw them away, so I separated them from the yolks, put them in the fridge to use for whiskey sours and breakfast fried whites with peanut butter, and threw the yolks in soft boiling water.
Leave them there on medium heat for a bit while you assemble the dry ingredients.

>> No.12394740 [View]

>>12393132
preciate it
>>12393004
another thing I had forgotten, making a handful of batches I found a good method to clean the caramel pan quick even after the caramel has hardened:
boil water, pour it in the pan over the hard caramel, add some dish soap to the water, stir, leave it like that for 15-30s, remove almost all of the water and then clean with a dish sponge, the caramel will come away nicely and you can move on to the next batch with a clean pan

>> No.12392860 [View]
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12392860

>>12392839
*I sure as hell couldn't

anyway, leave the shapes there in the water for at least 30min, and up to however you desire

>> No.12392839 [View]
File: 414 KB, 1500x2000, IMG_20190527_232218.jpg [View same] [iqdb] [saucenao] [google]
12392839

>>12392751
remove the pan from the heat, and after the caramel has hardened (a matter of seconds really, 15s since being poured and it should be fckn hard) smack it around a bit with the spoon/fork you used to stir the mixture
don't use a whisk, you'll hardly be able to break the caramel with it
if you stirred nicely enough the caramel should be long, thin, brittle, and easy to break into very small pieces
if you have a pestle, by all means go crazy

what I hoped would happen was that the caramel would remain softer, and that I'd be able to mix it with the chocolate without the former hardening, to get a more uniform chocolate-caramel mixture
please anybody, correct me if I'm wrong, but that doesn't seem to be possible using the aforementioned "dry method" - I cure as hell couldn't avoid the caramel hardening after getting colder
going back on it though it looks like something like what I had in mind may be possible cooking the sugar using the wet method to get to a thread or soft ball and then mixing that with the chocolate
the thread will probably harden as well after cooling a bit, but it might be easier to shape to a duvet-in-the-wind thing and then crack it in a lot of tiny pieces, at the expense of a more convincing and nutty caramel flavor
again, definitely try both and see what works best for you

after all this is said and done, the die is cast and the caramel is in tiny pieces floating in your hot chocolate, pour it in chocolate shapes (I used small metal shot glasses but really anything goes here) and put the shapes in ice cold water
as little time as possible should pass between pouring the caramel in the chocolate pan and pic related as the more time passes the higher the risk of burning the chocolate with the heat coming from the caramel

>> No.12392751 [View]
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12392751

>>12392648
this is the following page with the wet method
I achieved a good result using the dry method (basically heat the pan, add some sugar and two-three lemon juice drops or inverted sugar (such as simple syrup, check wikipedia), keep the heat on medium-low and keep adding sugar while you stir) but what I had in mind originally was different, I'll get to it after I explained how mine actually came out

so then, heat the chocolate+stuff pan in a bain-marie (or on a burner on low heat being veeeery careful not to burn the chocolate), add 15g of sugar and three lemon juice drops to another hot pan, and as soon as all the sugar is melted (you can expect most of it will be caramelized at that point) pour it in the chocolate pan while stirring
couple key points here:
1. the chocolate pan should be brought to the point where everything's melted quickly enough (like maybe put the small pan in already hot water for the bain-marie) and remain melted for as little time as possible - if you leave it like that for too much time it will get too hot, some water will evaporate, possibly some proteins will denaturate I don't fucking know chemistry was my worse subject in HS, and you'll be left with a liquid that doesn't solidify at room temperature and has an unpleasant, powdery texture
2. as sugar melts around 160°C, caramelizes around 170°C, and dark chocolate melts around 30°C, the caramel will harden as soon as you pour it in the chocolate pan, so it's vital that you stir vigorously and don't let the caramel harden in a ball shape - rather, it should be more like a duvet in the wind, with bubbles in it if possible
bonus. I used about 15g of sugar because I knew a fair bit of that would remain stuck in the caramel pan; that taken into account, the caramel ending up in the chocolate pot is more like 8-10g, so if you're making big batches where these losses are negligible the numbers should be more like 1 to 5 caramel to chocolate by weight

>> No.12392648 [View]
File: 357 KB, 667x500, Screenshot from 2019-05-28 00-50-47.png [View same] [iqdb] [saucenao] [google]
12392648

>>12392536
>>12392547
hey thanks
>>12392587
I was wrong, after letting the chocolates cool for another 40min they became firm enough on the outside that I could hold them without the chocolate melting any more than in any commercial chocolate, so by all means add the milk

so, now you got to make caramel for real
I didn't take any picture because I used small amount of sugar and I needed to tend to it
pic related is from "The Professional Chef", the big textbook from the Centr- Culinary Institute of America

>> No.12392587 [View]
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12392587

>>12392557
then add ~10ml of milk
on second thought you'll most definitely want to avoid this step if you want to give your chocolates an aura of respectability, as I couldn't manage to eat any of the ones I made without getting my fingers at least a tiny bit dirty with chocolate
granted, I was quite interested and maybe I just didn't wait enough for them to cool down, but I still have two cooling, I'll eat one in a moment and let you know
in any case, the milk makes the chocolate a bit lighter and softer, so try making a small batch with it, see how you like it and decide accordingly

>> No.12392557 [View]
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12392557

>>12392504
then add 3-4g of butter
you may skip this + the next step if the chocolate you're using isn't any darker than what you'd usually eat on its own, but this yields more chocolates and makes everything a bit smoother and softer, so I recommend it even if you're not dirt poor like me
meanwhile, find another pan where you'll make caramel, a thick bottomed one is ideal as it makes it more difficult to burn 15% of the sugar before the rest is anything more than warm

>> No.12392504 [View]
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12392504

>>12392465
I'd also like to shout out to the chocolate brands discussion/shitposting thread that's up right now, thanks for giving me a decent alternative to studying for my exam on friday, I got passable at making and handling caramel because of you

anyway, add a pinch of salt

>> No.12392465 [View]
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12392465

>>12392440
I made a small batch, these numbers are good for 4 plump chocolates
start off with 50g of cheap dark chocolate, I believe that using high quality chocolate defeats the point, which is pimping cheap stuff to spend little money and still get to eat decent tasting chocolate
tonight I used 85%-cocoa Aldi brand chocolate, for €9,90/kg it was surprisingly good really
anyway, use a chocolate that's 10-15% darker than you'd normally eat, 50% and 85% tablets cost the same so we're going to make the extra cocoa count here

>> No.12392440 [View]
File: 277 KB, 1500x2000, IMG_20190527_235734.jpg [View same] [iqdb] [saucenao] [google]
12392440

hi everyone, good night or good early evening or good early morning, let's do something nice to try and take my mind of what I would really want to be doing right this instant aka passionately french kissing a bottle of lidl's vodka
let's make salted caramel chocolates!

>> No.12262043 [View]

>>12259020
preciate it
the first reply to my first cook-along was something along the lines of "maybe use a name so this thing is easier to follow", so I'll deal with the hostilities and keep up with the cook alongs
>>12260631
>that post was deleted
that one was mine, as I wrote here ( >>12255324 ) already, the post that wasn't mine is this one ( >>12253983 ), as I had written before ( >>12257884 )
I understand the general negative sentiment towards namefags but not only there's a good reason for me to use a name when I make a cook-along, you're ignoring what I wrote as well

>> No.12257884 [View]

>>12257256
it tastes good, you should make one and try it, I'm sure your family and/or friends will appreciate it too since it's quite a lot for just one person
>>12257712
that the post you two responded to wasn't mine, not the one I deleted

>> No.12256968 [View]
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12256968

>>12252010
the cream on top has hardened a bit staying in the fridge overnight
it's a good cheesecake really
>>12255446
>>12256316
>not allowed
baka
it wasn't a post of mine anyway, someone else used the name
if it's hard to believe for you imagine how hard it was for me
>>12256156
4g is a lot more than a pinch, a pinch is barely .5g and everyone's is different so 8 pinches might be 2g or 6g
I only wanted to be precise

>> No.12255324 [View]

>>12252769
I didn't want the thread to be deleted yet
your post also got it quite some replies, thanks for that

>> No.12253983 [View]

>>12252769
dumb phone poster.

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