Comments for Bake Like A Ninja http://bakelikeaninja.com baking with laser-like focus and mad skill in a kick-ass black outfit Wed, 22 Feb 2012 01:58:41 +0000 hourly 1 http://wordpress.org/?v=3.1 Comment on Cheap food|Onion and anchovy tart by bleka tänderna hemma http://bakelikeaninja.com/cheap-foodonion-and-anchovy-tart/comment-page-1/#comment-28626 bleka tänderna hemma Wed, 22 Feb 2012 01:58:41 +0000 http://bakelikeaninja.wordpress.com/?p=410#comment-28626 <strong>bleka tänderna hemma...</strong> [...]l That latest post was so great. If I had a medal, I'd give you one. Yessir! yz[...]... bleka tänderna hemma…

[...]l That latest post was so great. If I had a medal, I’d give you one. Yessir! yz[...]…

]]> Comment on Daring Bakers August 2009|Dobos Torta by dorothy feibleman http://bakelikeaninja.com/daring-bakers-august-2009dobos-torta/comment-page-1/#comment-28544 dorothy feibleman Sun, 19 Feb 2012 03:29:48 +0000 http://bakelikeaninja.com/?p=954#comment-28544 I have come up with an alternative I have used for years and it is not as complicated as the double boiler type cream in all the Hungarian cook books of the era before internet. I just whip loads of cream and add a tiny bit of icing sugar and cocoa or even puree chestnuts. Cooked this at Nemzetkozi Keramia Studio in Kecskemet many times and they couldn't tell it was not the usual Hungarian recipe--like ones in books like Jozsef Venesz wrote or Elek Magyar etc. They are all pretty good cooks as well as potters so it passes the general Hungarian potter's tasting test for it is a Hungarian cake - test. I use waxed paper not parchment paper as the sugar does not stick. CutRight waxed paper to be exact. And it does-cut right. Great waxed paper, keep it in my luggage around the world. I do each layer separately, one egg, one tablespoon flour, one teaspoon sugar about- I do it by eye. I usually throw it in measured in my hand. Not exact to size and use baking tin to cut the edge after baking. Just plop it down on the sponge. I am lazy and it works. Then for the top, I have an old very long ham cutting knife - I use that to spread the sugar I melt without all the other stuff in it - just sugar then after spread (but the lemon appeals to me-will try it) on the top layer (hot water on knife) which is not on the cake yet, score it while it is still hot and run knife through a butter pat and holding the long knife both ends crunch the scores and they are all separated easily. Then top them on the cake, and put the nuts on the sides last of course. Any extra cream can be used for piped decoration or usually, put on all the extra pieces of sponge and eaten by the cook - thank you very much! that is good enough for the guests - I like making sure it is ok--very ok--testing is good - I can, I never diet, I must have a high metabolism. I give it all away so the guests get the decorated one and I know it is very tasty. Next week, I am having 48 people to my workshop on February 25th and am making: 1. a Dobos 2. a Lucie Rie's family chocolate cake-like a Sacher but better - and it is my version - more nuts - lighter but I do it all by eye and feel. 3. my version of Dean and Deluca rugalah (creamcheese butter pastries) also by eye mostly regarding nuts and jam proportions but people's eyes sparkle eating them. 4. a Joy of Cooking sour cream cheese cake - best recipe 1971 edition. 5. and brownies - cheating - from Betty Crocker at Sam's Club - brought it in my suitcase. This is in Japan, where there are few ovens, so, this is a major undertaking and I have to borrow an oven. Brought the brownies as an extra in case. Pretty good mix. I have come up with an alternative I have used for years and it is not as complicated as the double boiler type cream in all the Hungarian cook books of the era before internet. I just whip loads of cream and add a tiny bit of icing sugar and cocoa or even puree chestnuts.
Cooked this at Nemzetkozi Keramia Studio in Kecskemet many times and they couldn’t tell it was not the usual Hungarian recipe–like ones in books like Jozsef Venesz wrote or Elek Magyar etc.
They are all pretty good cooks as well as potters so it passes the general Hungarian potter’s tasting test for it is a Hungarian cake – test.
I use waxed paper not parchment paper as the sugar does not stick. CutRight waxed paper to be exact. And it does-cut right. Great waxed paper, keep it in my luggage around the world.
I do each layer separately, one egg, one tablespoon flour, one teaspoon sugar about- I do it by eye. I usually throw it in measured in my hand.
Not exact to size and use baking tin to cut the edge after baking. Just plop it down on the sponge. I am lazy and it works.
Then for the top, I have an old very long ham cutting knife – I use that to spread the sugar I melt without all the other stuff in it – just sugar then after spread (but the lemon appeals to me-will try it) on the top layer (hot water on knife) which is not on the cake yet, score it while it is still hot and run knife through a butter pat and holding the long knife both ends crunch the scores and they are all separated easily. Then top them on the cake, and put the nuts on the sides last of course. Any extra cream can be used for piped decoration or usually, put on all the extra pieces of sponge and eaten by the cook – thank you very much! that is good enough for the guests – I like making sure it is ok–very ok–testing is good – I can, I never diet, I must have a high metabolism. I give it all away so the guests get the decorated one and I know it is very tasty. Next week, I am having 48 people to my workshop on February 25th and am making:
1. a Dobos
2. a Lucie Rie’s family chocolate cake-like a Sacher but better – and it is my version – more nuts – lighter but I do it all by eye and feel.
3. my version of Dean and Deluca rugalah (creamcheese butter pastries) also by eye mostly regarding nuts and jam proportions but people’s eyes sparkle eating them.
4. a Joy of Cooking sour cream cheese cake – best recipe 1971 edition.
5. and brownies – cheating – from Betty Crocker at Sam’s Club – brought it in my suitcase.
This is in Japan, where there are few ovens, so, this is a major undertaking and I have to borrow an oven. Brought the brownies as an extra in case. Pretty good mix.

]]> Comment on Daring Cooks February 2012|Patties! by Mary http://bakelikeaninja.com/daring-cooks-february-2012patties/comment-page-1/#comment-28494 Mary Thu, 16 Feb 2012 22:49:20 +0000 http://bakelikeaninja.com/?p=2208#comment-28494 That rosti looks really good--I like the crispy bits! That is funny about the llapingachos. i had never heard of them before going to Ecuador, but they were just the thing on chilly nights. That rosti looks really good–I like the crispy bits! That is funny about the llapingachos. i had never heard of them before going to Ecuador, but they were just the thing on chilly nights.

]]> Comment on Daring Cooks February 2012|Patties! by Audax Artifex http://bakelikeaninja.com/daring-cooks-february-2012patties/comment-page-1/#comment-28477 Audax Artifex Thu, 16 Feb 2012 05:20:12 +0000 http://bakelikeaninja.com/?p=2208#comment-28477 I'm so glad that the rosti worked out so well for you, yes this old family recipe is a real keeper super simple, super cheap and most importantly superbly delicious. A wonderful result, great to hear that you can make one giant hashbrown now LOL LOL. Cheers from Audax in Sydney Australia. I’m so glad that the rosti worked out so well for you, yes this old family recipe is a real keeper super simple, super cheap and most importantly superbly delicious. A wonderful result, great to hear that you can make one giant hashbrown now LOL LOL. Cheers from Audax in Sydney Australia.

]]> Comment on Daring Cooks February 2012|Patties! by Inma Miranda http://bakelikeaninja.com/daring-cooks-february-2012patties/comment-page-1/#comment-28474 Inma Miranda Thu, 16 Feb 2012 03:26:15 +0000 http://bakelikeaninja.com/?p=2208#comment-28474 Wonderful Rosties, I am going to try your recipe soon Wonderful Rosties, I am going to try your recipe soon

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