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My investigation in pie dough helped me make the crust for my cheesecake better. Just better technique. I also played with custards. I decided I wanted to make a chocolate pie to use up the extra egg whites generated by the cheesecake recipe. I was going to make meringue. I used whole eggs and the ratio of 1 egg to 1 cup liquid. Any less and it might not set up. Any more and it will be firmer and/or richer, depending of the ratio of egg yolk to egg white. Then I looked for recipes for chocolate pies. Wow, I have never seen so many different recipes for one dish. The mostly divided in puddings and custards. Puddings are mostly thickened with something like cornstarch with maybe an egg yolk for richness. I wanted to use just eggs so I went with custard.
What to do with my egg whites? I don’t think of custard and meringue together. So, why not use just egg whites as my thickener? 2 yolks equal one whole egg and 2 whites equal one whole egg. I used chocolate milk for my liquid. It worked just fine. The filling was a bit two tone, but it cooked fine and tasted fine. I guess it is just hard to thoroughly mix just egg whites? It looked like some of the cocoa settled to the bottom half of the pie. But, it didn’t seem to affect the texture or the taste. Then I ate it with whipped cream. 😉I tried poaching boneless skinless chicken breasts. That worked fine. It is a really nice and simple way to cook chicken breasts. Then you can use the chicken in a 1000 different ways. Then I sauteed asparagus in olive oil, water, and salt in a covered pot/pan. It is a bit easier than the blanching method and adds a bit to the taste. imo
AgamemnonThanks for sharing. Experimental Cheesecakeology is a noble and wide open field. If you want a second opinion on a new creation I’m available. Even better if 5 or 6 new creations.
TX, but I already have the world’s best cheesecake. I just improved my technique for the crust.But, if you have something to share. Like your version of the world’s best or favorite go ahead. 😉
Agamemnon.
Hmmm my dilemma is I’m long on appetite and short on recipes.Recipes are just guidelines, except with baking and even then you follow a recipe to get the exact same results everytime. With any recipe there are many variations and they all can be good. How many different cookies are there? Now if you want a specific cookie, you need an exact recipe. But you can make good cookies with a basic cookie dough and variations off that.
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The classics are always good. That is why there are classics. If you want a certain dish, do a lookup on the internet. Usually every recipe will have about 3 things in common. Those are the things that count. Those are the things that are important. imo
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My cheesecake recipe is a classic and to get the results I want I have to follow it EXACTLY and use the best techniques.
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But, it is a form of custard. I know I can take 1 egg and 8oz of cheese and make some kind of good cheesecake. I might want to add a bit of milk or butter to get the consistency I want. When I do marbled brownies I just mix up 2 eggs, 2 8oz cream cheese, and the juice and zest of 1 lime. I like the result. It would make a decent cheesecake filling with only that. imo
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I recommend using an extra egg and doing the cake like brownies. That is what I like. AgamemnonMarried 28 years. If I had a girl friend and I came home late with a making brownies excuse I’d get the Lodge skillet upside my head.
If your wife uses a cast iron skillet, I am sure she knows how to cook and you are a lucky guy.
AgamemnonMarried 28 years. If I had a girl friend and I came home late with a making brownies excuse I’d get the Lodge skillet upside my head.
<span class=”d4pbbc-font-color” style=”color: blue”>If your wife uses a cast iron skillet, I am sure she knows how to cook and you are a lucky guy.</span>
I am a lucky guy but I do most of the cooking. Although almost no baking other than pizza. I do have an extra black sapote I bet you could do good with. If you can find it you should try baking with it.
The upside to being a Rams fan is heartbreak.
Sprinkles are for winners.
I am a lucky guy but I do most of the cooking. Although almost no baking other than pizza. I do have an extra black sapote I bet you could do good with. If you can find it you should try baking with it.
I had to look that up. A fruit that is a substitute for chocolate. That is interesting.
Agamemnon
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