| By Thebaker (Thebaker) on Thursday, July 10, 2003 - 06:38 pm: Edit |
Hello
Can anyone help me with a savory tuile recipe.
I have tried to adapt a sweet one but it does not come out right
any help
thanks
| By Chefrev (Chefrev) on Thursday, July 10, 2003 - 10:38 pm: Edit |
WARNING! UNTRIED RECIPE! USE AT YOUR OWN RISK!
Actually, I found this on Epicurious so how bad can it be? Yeah, yeah Gourmet magazine blah blah blah. This tuile was actually a component in a napoleon of peeky-toe crab (?!) and apple.
Here it is:
For tuiles
1/2 stick (1/4 cup) unsalted butter
1/2 cup rice flour
1 tablespoon all-purpose flour
1 1/2 teaspoons sugar
1/2 teaspoon salt
1/8 teaspoon freshly ground white pepper
1/8 teaspoon freshly grated nutmeg
1/3 cup egg whites (from about 3 large eggs)
1/4 cup heavy cream
Make tuiles:
Preheat oven to 350°F. In a small saucepan melt butter over moderate heat and cool slightly. In a bowl whisk together flours, sugar, salt, white pepper, and nutmeg and whisk in whites until just combined. Whisk in cream until just combined and whisk in butter until just combined. On a baking sheet spread 2 teaspoons batter in an arc shape. With a pastry brush spread batter into a 5-inch-long arc, about 1 1/2 inches wide. Make 3 more arcs with some of remaining batter in same manner, spacing them about 1 inch apart. Bake tuiles in middle of oven until bubbly, crisp, and golden, 3 to 5 minutes. Carefully transfer tuiles with a thin spatula to a rack to cool and make more tuiles in same manner. (There will be enough batter to make about 26 tuiles, more than you need for the napoleons; leftovers may be used as an hors d'oeuvre.)
| By Chefspike (Chefspike) on Friday, July 11, 2003 - 05:40 pm: Edit |
come on............
1 lb. of each.
butter, sugar, flour, eggs.
mix it...let it sit for awhile...spread it...bake it...don't screw it up.
love, spike
| By Thebaker (Thebaker) on Friday, July 11, 2003 - 06:51 pm: Edit |
Spike Hi
how is it going....
wouldn't that amount of sugar make it to sweet for a savory tuile??
SC
| By Chefmanny (Chefmanny) on Saturday, July 12, 2003 - 12:22 pm: Edit |
Add an egg, egg white, an omelette or something egg!!!! Ask Spike!!!
| By Chefspike (Chefspike) on Tuesday, July 15, 2003 - 12:53 am: Edit |
Savory........what the hell is that??!!
yea ok, cut back on the sugar, don't change anything else, or Manny and I will come looking for you.
you still married? Hows that going? Has she started to hate your hours yet, Baker?
| By Thebaker (Thebaker) on Tuesday, July 15, 2003 - 05:34 am: Edit |
Yeah Spike I am still married
My hours are great
9-5 Mon-Fri
Except when they cater parties a few times a month but then it's Overtime so you cant beat that.
| By Chefspike (Chefspike) on Tuesday, July 15, 2003 - 03:05 pm: Edit |
9-5 ??????????????????????????
are you still a baker????????????...or a banker.
| By Thebaker (Thebaker) on Tuesday, July 15, 2003 - 06:14 pm: Edit |
Not a baker much anymore
when my last job fell apart (last october)
I was not excited by any of the pastry jobs i was being offered plus the pay was lousy
A Restaurant out on Long Island was looking for a Pantry cook for lunch, the chef was willing to train me if I was game,
The pay was great ( much more than any pastry job Ive ever had) it was hourly and paid overtime !!
I could not pass it up.
I do get to do pastry since I am responsible for the dessert menu for the restaurant but since i only have a few hours for the pastry production everything is very simple and basic..
| By Chefspike (Chefspike) on Monday, July 21, 2003 - 01:41 pm: Edit |
ya but you can play a little.
and change things.
that would be fun.
when are ya having kids?...or is it too soon.