wolvesmouth

canele...

 here are the caneles out of the oven and out of the molds. of course you can see that the metal mold made a darker canele which by the picture it almost looks burnt but if you were seeing it here in my place or i took a better picture with better color you would see its right on, i opened it up to try and show the color contrast from outside and inside. the other 2 lighter versions are less intensely flavored although they still have a lot of flavor they just arent as intense as the darker version as well as texture wise they have that really chewy exterior with soft tender almost eggy interior with a burst of vanilla which comes from infusing the vanilla bean in the milk for two days and letting the batter sit another day. then baking at 400f for about 45 min but the times usually vary by the oven and where you place the canele in that oven. the other 2 could have cooked longer but i wanted to take them out at the same time as the metal to see how different they would turn out, i can definitely say the metal molds are the winner in my opinion for this test batch.

ideas in the works...gotta leave again though...

back to NYC for work and food.

a few dishes i have been working on but need to shoot and post photos of will be up which now has to wait which means i need to buy more smoked steelhead roe from steve at blis. 

cornbread ice cream. smoked steelhead roe. crispy peach meringue. lightly pickled jalapeno. lime.

canele. steelhead roe.whipped maple creme fraiche. celery.

lobster. pimento cheese. fried green tomato. brioche. 

crispy beet glass. concentrated beet. dill coated black cod. dill and creme fraiche filled gougeres. 

til then heres my test batch for my canele, i am using a metal mold as well as silicon to see what i like better, i have used the copper in the past but i am not ballin' enough to spend 25$ per mold so i got these for 8$ per mold and bought 8 as well was the silicon molds which cost about 20$. keep you posted with the aftermath if my oven is actually 400F, we will find out in about an hour. hopefully i am not posting a burnt ass canele. crossing my fingers that my oven isnt a liar.

carrot and orange...crispy...

sorry for the shitty photo, had to snap this in a hurry. just a quick little something since i havent really been home enough to post but i wanted use my dehydrator so i made crispy meringue, i whipped the egg whites, 2 whites added my sugar slowly about 4 tbs (about 60g) then added 50g freeze dried carrot and orange powder. this was whipped to more of a softer but not to soft peak spread out and dried for 3 hours at 150f on the excalibur 3900 dehydrator. psyched i finally sucked it up and got it.

it leads you to think, why not cook fish/meat/etc... in it, wrap the fish and throw it in, you can control the temp to 155f, just make sure its wrapped, could this be an alternative to these expensive ass ovens for cooking a larger amount of things, i doubt it but maybe at home or in a small restaurant it could even be used to hold things at certain temperatures like fish that already been sealed and sous vide or maybe even sous vide in the dehydrator if there is enough time and space since the contact with water or steam would not be present (although you have the moving air) it may take longer but it beats spending 900 on an immersion circulator if you can't afford it and will not be using it alot. eh just an idea.