Culinary, Arts, Thread.

#50,232
#50,232
@Behr: about to attempt something that calls for orange liqueur. I won’t be using it to cook with, just to soak a cake with, so the alcohol will not be cooked off. Is there another liquid i can use?
 
#50,234
#50,234
the_todd said:
@Behr: about to attempt something that calls for orange liqueur. I won’t be using it to cook with, just to soak a cake with, so the alcohol will not be cooked off. Is there another liquid i can use?
Click to expand...
If you want it to taste orange use orange extract mixed with seltzer water, orange juice concentrate or just plain orange juice.

What you making?
 
#50,237
#50,237
yeah, I obviously should have asked what is the name of the cake because if Id said what kind of cake 114, souce, tfg and 95 would have fell over each other telling me it was an orange cake.
 
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#50,240
#50,240
Behr said:
If you want it to taste orange use orange extract mixed with seltzer water, orange juice concentrate or just plain orange juice.

What you making?
Click to expand...


6D0C4802-E37D-4C9C-9274-513444F224F3.jpeg

Orange mousse chocolate bombs. Never attempted this. The orange liqueur is a soaking agent for the cake they sit on. If they turn out decent, plan on sharing these with my neighbors. They don’t drink thats why i was asking about a different liquid
 
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#50,242
#50,242
the_todd said:
View attachment 457538

Orange mousse chocolate bombs. Never attempted this. The orange liqueur is a soaking agent for the cake they sit on. If they turn out decent, plan on sharing these with my neighbors. They don’t drink thats why i was asking about a different liquid
Click to expand...
*dome

Yeah, you really need the alcohol for that bite, or something crunchy. You could burn off the alcohol, obviously there is still some content left, but if that's not an option try an apple cider sauce. Or a marmalade, raspberry, green apple..or a really rich milk or dark chocolate sauce or cup. Serve it on a bed of crushed macadamia nuts or pistachios.

Or melt a push up.
 
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#50,244
#50,244
Souce said:
@Behr did you make all salad dressings in house at your restaurant? Did you have a creamy vinaigrette?
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No. No.

*I used ranch packets. People fussy about they ranch. And bought a French.
*Had a raspberry walnut vinaigrette and a Greek vinaigrette.

And I used Taylor precision dial meat thermometers. $6. For 30 years. I'm sure any one of the nice digital ones suggested are good ones too.
 
#50,245
#50,245
Behr said:
No. No.

*I used ranch packets. People fussy about they ranch. And bought a French.
*Had a raspberry walnut vinaigrette and a Greek vinaigrette.

And I used Taylor precision dial meat thermometers. $6. For 30 years. I'm sure any one of the nice digital ones suggested are good ones too.
Click to expand...
I had a creamy vinaigrette at local restaurant last week and I'd like to try to recreate it. They made it in house. I guess I'll just Google a recipe and start from there....🙄

AND FUGG YER DAM MEAT THERMOMETER BUDDIE!
 
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