Posted by Bettina Younge on October 16, 1998 at 16:54:35:
Hello -
I am originally from Germany and brought many of my cookbooks over when moving to the US. I have ever since tried to convert my recipes to using American ingredients. I have found that some flours work better than others, found recipes for Krokant, for Nugat etc. I still have problems with some other ingredients, could you help me please?
1) Anything similar in the US to Quark? There are so many Kaesekuchen, Kaesesahnetorten, Quarktorten etc. out there and I can't make them anymore!
2) I seem to have problems with the American cornstarch. German recipes call for Speisestaerke, which to the best of my knowledge is cornstarch. It is much grittier though than Speisestaerke. Is there something better, or do I need to deal with it differently?
3) This last one is more picky than anything else - I used to use Schokoladenfettglasur for glazing/frosting of some cakes. Just melting chocolate for glazing works fine (I find the regular frostings to be too soft), but the "Chocolate-fat-glazing" was even easier. Should I be adding something to the melted chocolate to achieve the same effect?
Thanks in advance for any help!
Bettina Younge.