The Frying Pan - 2020-05-27

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8:26 AM

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Time to do something with the elder flower.

9:13 AM

@Stephie what are you planning?

@LSchoon Haven’t decided yet. Probably jam, possibly a small batch of cordial (syrup) as I still have plenty leftover, Elderflower “champagne”, maybe some experiments.

And maybe batter and fry some.

Any suggestions?

@Stephie My mind immediately went to alcoholic options, maybe a liqueur? And for some reason I imagined an elder-flower infused cake but I'm not sure if that'd be too subtle.

9:37 AM

@LSchoon Hugo? Elderflower cordial, mint, lime, prosecco...?

@Stephie that works. I was thinking a St Germain knockoff, but I've only ever used that with prosecco too

Baked in a cake is probably tricky, flavoring a filling should work.

I imagined something like a tea cake, but replacing the black tea with elderflower (something like this, quickly Googled: pastryaffair.com/blog/…)

The flavour still might disappear when it's baked, though...

4 hours later…

1:48 PM

I think we need to have a new close reason: the question is asking about what is traditional in Italian cooking, which is way too open to interpretation and likely to start a flame war.

Is that not covered by "opinion-based", assuming there is indeed no clear answer?

It goes deeper than that @LSchoon!

I think I missed the joke there...

Sorry, @GdD. Long day.

2:06 PM

The humor is about Italian food @LSchoon . There's so much variation from North to South, region to region, town to town that if you ask what is traditional you'll get 10,000 different answers.

There's no agreement about anything. But that's one of the great things about the place. I miss Italy, haven't been there in years.

Yes, I got there eventually. Perhaps we can get SE to auto-close any question with the italian-cuisine tag.

Hahaha! I wouldn't go that far @LSchoon, there's the occasional question about pasta makers that is answerable.

5 hours later…

7:28 PM

@GdD that’s easily closed:

> Please note that the following subjects are considered off-topic here:

> (...)

> - Questions about food in general, but not about its preparation ("Why do Anglosaxon cultures consider eggs a breakfast food?")

1 hour later…

8:32 PM

I just made lemon meringue pie and I have a ton of Italian meringue left over... Any ideas how I could use it up?

Also, hi all :)

9:19 PM

@Mien Send it to me!

How did you make the pie?

I always many lemon tarts!

I would if I could!

Haha, I remember getting the recipe from you for my first lemon pie ever

Perhaps you could tie a bag of meringue to a cat and send it to me on foot.

I think it was pretty similar

Oh, really!

I bake the crust separately.

short crust pastry with some lemon zest and almond flour (but I did not had enough and added some hazelnut flour as well)

chill, shape, bake

9:21 PM

Let it cool off, make a kind of lemon curd, poor it into the crust, and voilà.

the custard is lemon juice, zest and sugar till it boils

whisk eggs and sugar

That sounds very similar!

poor it together and heat again till it thickens

And butter and eggs, I praesume?

add some gelatine (which is not in your recipe iirc)

9:22 PM

Sounds very similar!

add some butter

Haha, nope.

I probably use lots of butter instead of your gelatine.

and then make an italian meringue (make sugar syrup and poor it on foamy whites)

I've never made Italian meringue, would like to.

I don't know, this one had a ton of butter as well :D

9:22 PM

Is it difficult?

Oh, good.

it's not difficult at all

but I guess it is a bit tricky but I assume you know most tricks :)

I think I used 300 g of sugar and 100 g of water, heat it up till it reaches 113 degrees

at that moment start whisking egg whites not too vigorously

(of course make sure the bowl is grease free)

I know nothing!

if syrup is 121 degrees, pour it slowly but steadily on the whites that are still beating beaten (but make sure you decrease the speed :P )

if all syrup is in, increase speed to max

OK!

until it is lukewarm (40-50 degrees I assume? )

9:25 PM

Are those exact temperatures important?

your stove and mixer do all the work :D

I think for the sugar syrup it is

to ensure your egg whites cook properly

My thermometer isn't very praecise.

for the meringue to use, it is not

I don't think 1-2 degrees matter ;-)

OK!

mine was a 5 euro chinese one :P

I'm sure it is off :D

9:26 PM

I'm not sure it can reliably tell the different between 110 and 115.

Heh.

Mine is analogue.

don't put your finger in it to test :P

oh a sugar thermometer?

Noted.

How about paws?

never came around to buying one :D

No, just a regular old cooking thermometer.

your own?

9:27 PM

Uhh I do own my regular thermometer, yes.

no, the paws I meant :D

Oh, have you tried a lot of recipes by Rutger btw?

he's pretty big I guess now

Oh, yes, my paws. I try not burn them.

Oh, you mean Rutger from Heel Holland Bakt?

I have actually used his brownie recipe.

Baked brownies for 250 people at my brother's wedding.

Turned out great.

10:17 PM

yes, he :)

I've seen a lot of appearances on the internet :P

I even have one of his books

wow 250 ppl :O

that is nice

related to that, I will be married in October

I think I did not mention that here :p

I was thinking of baking something as a thank you for the guests

I am not sure if I should go for a chocolate ("praline"), macarons, iced sugar cookies, shaped meringues.... :P

def something that can be made in advance, and is not temperature sensative

@Mien Wow! Congratulations!

hehe thanks

Most people are really stressed out in the weeks leading towards the wedding.

Even the thank-you notes often take months because people are so tired.

So don't tell anyone in advance about the sweetmeats, so that you can cancel if needed hehe.

But of course it is a really nice idea.

10:47 PM

haha, yeah, I can imagine

we are being pretty chill about it I think

although we're not sure if it can happen :p we'll have to wait and see

I'm still thinking what would be the most feasible for me

Have you planned a date yet?

11:27 PM

yes, 10th of Oct

We'll see how it all turns out :)

for now, bed time

11:43 PM

Ahh.

Sleep well.

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May '2027

The Frying Pan

Sometimes hot, always heavy. (cooking.stackexchange.com)

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