11 Temmuz 2012 Çarşamba
10 Temmuz 2012 Salı
9 Temmuz 2012 Pazartesi
Founding Farmers: Red Velvet Cake, a lament
To contact us Click HERE
Bill
We're sad to report that it appears Founding Farmers has changed its baker or recipe for its Red Velvet Cake.
Allow us to wax poetic in fitting euology to this beloved friend. The picture below truly brings a tear to our eye. The old Founding Farmers Red Velvet Cake was on its way to becoming an iconic DC dessert. The Southern classic red velvet cake was of the cream-cheese frosting variety, which is a Northeastern element. It used to earn our divine rating with its fluffy frosting that perfectly mixed sugar and cream cheese flavors. Its natural vegetable dye seemd to multiply the elegance of the cake's subtle chocolate flavor. Founding Farmers served it in a portion that allowed diners, or rather worshippers, to choose their own adventure: a few beautiful bites for each in a group; a decent dessert for two; or a transportative indulgence for one. It dominated the plate, and the diner's week. This cake could bring a moment of unchained joy to an otherwise imperfect life. Goodbye, old friend. We are better for having known you, and grateful that we were wise enough to love you before you were gone.
Where Giants Once Trod: The Old Founding Farmers Red Velvet Cake
The new version is a disappointment. Its vanilla-bean ice cream remains perfection, but the changes to the cake have ended the magic. The cake portion is now the nearly solid, rubbery density one often finds in pedestrian red velvet cakes. A cake of that consistency has a longer shelf life because there's no delightful bouncy moistness to keep fresh. The icing remains excellent although the texture is more solid than before.
The Replacement: The New Founding Farmers Red Velvet Cake
The unappologeticly sub-par cake portion can only allow us to award it a good rating. This cake will still sell well to the less discerning because of its size (which always makes a dessert's quality suspect) and its good elements.
1924 Pennsylvania Avenue NW, Washington, DC 20006
(202) 822-8783
Yelp (3.5/5)
Open Table (4.2/5; Diners' Choice; Most Booked)
We're sad to report that it appears Founding Farmers has changed its baker or recipe for its Red Velvet Cake.
Allow us to wax poetic in fitting euology to this beloved friend. The picture below truly brings a tear to our eye. The old Founding Farmers Red Velvet Cake was on its way to becoming an iconic DC dessert. The Southern classic red velvet cake was of the cream-cheese frosting variety, which is a Northeastern element. It used to earn our divine rating with its fluffy frosting that perfectly mixed sugar and cream cheese flavors. Its natural vegetable dye seemd to multiply the elegance of the cake's subtle chocolate flavor. Founding Farmers served it in a portion that allowed diners, or rather worshippers, to choose their own adventure: a few beautiful bites for each in a group; a decent dessert for two; or a transportative indulgence for one. It dominated the plate, and the diner's week. This cake could bring a moment of unchained joy to an otherwise imperfect life. Goodbye, old friend. We are better for having known you, and grateful that we were wise enough to love you before you were gone.
Where Giants Once Trod: The Old Founding Farmers Red Velvet Cake
The new version is a disappointment. Its vanilla-bean ice cream remains perfection, but the changes to the cake have ended the magic. The cake portion is now the nearly solid, rubbery density one often finds in pedestrian red velvet cakes. A cake of that consistency has a longer shelf life because there's no delightful bouncy moistness to keep fresh. The icing remains excellent although the texture is more solid than before.
The Replacement: The New Founding Farmers Red Velvet Cake
The unappologeticly sub-par cake portion can only allow us to award it a good rating. This cake will still sell well to the less discerning because of its size (which always makes a dessert's quality suspect) and its good elements.
1924 Pennsylvania Avenue NW, Washington, DC 20006
Yelp (3.5/5)
Open Table (4.2/5; Diners' Choice; Most Booked)
Acadiana: Decadent Chocolate Doberge Cake
To contact us Click HERE
Bill
Acadiana's Decadent Chocolate Doberge Cake alternates layers of chocolate cake and pudding. It's all covered by a fabulous bittersweet chocolate sauce. These elements give it a nice collection of texture and flavor, creating a springy box of chocolatey delight.
The gummy pinapple confit in a thick sauce on the side is unique. It's definitely a contrast, but not necessarily complimentary to the rest of the dish. The Tahitian vanilla ice cream met but did not exceed our expectations. For the impressive combination of sauce, cake, and pudding, this dish deserves our great rating.
901 New York Avenue NW, Washington, DC 20001
(202) 408-8848
Google map & reviews (4/5)
Yelp (4/5)
Open Table (4.3/5.0)
TripAdvisor (4/5; #24 restaurant in DC)
Washingonian (2/4)
Acadiana's Decadent Chocolate Doberge Cake alternates layers of chocolate cake and pudding. It's all covered by a fabulous bittersweet chocolate sauce. These elements give it a nice collection of texture and flavor, creating a springy box of chocolatey delight.
The gummy pinapple confit in a thick sauce on the side is unique. It's definitely a contrast, but not necessarily complimentary to the rest of the dish. The Tahitian vanilla ice cream met but did not exceed our expectations. For the impressive combination of sauce, cake, and pudding, this dish deserves our great rating.
901 New York Avenue NW, Washington, DC 20001
(202) 408-8848
Google map & reviews (4/5)
Yelp (4/5)
Open Table (4.3/5.0)
TripAdvisor (4/5; #24 restaurant in DC)
Washingonian (2/4)
Bobby's Burger Palace: Vanilla Caramel Bourbon Milkshake
To contact us Click HERE
Bill
Burgers are the new tapas in DC, and at least this trend tends to bring milkshakes with it. Unfortunately, Bobby's Burger Palace's Vanilla Caramel Bourbon milkshake comes nowhere near living up to the excitement about the restaurant overall.
Instead of incorporating the caramel flavor evenly into the shake, some caramel ribbons swirl through the glass. This caramel sauce can add intriguing texture and flavor to an ice-cream dish eaten with a spoon, but it's largely lost in a dish enjoyed through a thick straw. This shake lacked the deep, indulgent vanilla flavor that should be expected in a vanilla shake. The only traceable flavor was the bourbon. The problem wasn't that the bourbon was so strong or voluminous that it overpowered the other flavors; it was that the other flavors were weak and didn't blend well. This left the shake tasting like chilled bourbon and sugar rather than a milkshake. Skip this dessert.
2121 K Street Northwest, Washington, DC 20037
(202) 974-6260
Washington Post (Readers: 2/4)
Yelp (3/5)
Tripadvisor (4/5)
Burgers are the new tapas in DC, and at least this trend tends to bring milkshakes with it. Unfortunately, Bobby's Burger Palace's Vanilla Caramel Bourbon milkshake comes nowhere near living up to the excitement about the restaurant overall.
Instead of incorporating the caramel flavor evenly into the shake, some caramel ribbons swirl through the glass. This caramel sauce can add intriguing texture and flavor to an ice-cream dish eaten with a spoon, but it's largely lost in a dish enjoyed through a thick straw. This shake lacked the deep, indulgent vanilla flavor that should be expected in a vanilla shake. The only traceable flavor was the bourbon. The problem wasn't that the bourbon was so strong or voluminous that it overpowered the other flavors; it was that the other flavors were weak and didn't blend well. This left the shake tasting like chilled bourbon and sugar rather than a milkshake. Skip this dessert.
2121 K Street Northwest, Washington, DC 20037
Washington Post (Readers: 2/4)
Yelp (3/5)
Tripadvisor (4/5)
Bill's Red Velvet Cake: A Special Holiday Post From Our Guest Writer Laura
To contact us Click HERE
We normally don't review desserts that aren't offered commercially. We're breaking the format for a special holiday post from Laura, as part of our effort to convince her to write for us. If readers are interested, we'll see what we can do to share this cake.
Laura
Having entered chocolate cake-baking contests as a teen in 4-H, I thought I had seen it all when it comes to the marvels of a faultless cake. Not so…and not until Thanksgiving 2011 when Bill made his deluxe red velvet cake.
Umm Georgetown Cupcake? Crumbs what?! Oh Founding Farmers, you’re so close, but no thank you. Bill’s velvet underground is where it’s at. This perfect combination of homemade cake batter made with select ingredients that result in a soft and gooey deep red cake layered and layered with soft cream-cheese, almost-frozen frosting is the most decadent holiday masterpiece. It's so good that you'll make Santa's nice list, no matter how naughty your calorie count gets.
THANKS BILL!!!
Laura
Having entered chocolate cake-baking contests as a teen in 4-H, I thought I had seen it all when it comes to the marvels of a faultless cake. Not so…and not until Thanksgiving 2011 when Bill made his deluxe red velvet cake.
Umm Georgetown Cupcake? Crumbs what?! Oh Founding Farmers, you’re so close, but no thank you. Bill’s velvet underground is where it’s at. This perfect combination of homemade cake batter made with select ingredients that result in a soft and gooey deep red cake layered and layered with soft cream-cheese, almost-frozen frosting is the most decadent holiday masterpiece. It's so good that you'll make Santa's nice list, no matter how naughty your calorie count gets.
THANKS BILL!!!
Dean & Deluca: Extreme Chocolate Truffle Cake
To contact us Click HERE
Bill
I attacked this cake with the traditional horizontal fork approach. It repelled my plastic fork in a glorious statement that it was a cake of more serious substance.
The cake was wonderfully dense, packed tightly with chocolatey truffley goodness. It would only allow itself to be eaten by shaving off slices. The cake's texture was so uniform and its flavor so deep and rich that it was like an artist captured the Victorian era in a dessert. This cake deserves our divine rating.
3276 M Street NW, Washington, DC 20007-3624
(202) 342-2500
Google map & reviews (3.84/5.00)
Yelp (3.5/5)
TripAdvisor (5/5; #2 shopping place in DC)
I attacked this cake with the traditional horizontal fork approach. It repelled my plastic fork in a glorious statement that it was a cake of more serious substance.
The cake was wonderfully dense, packed tightly with chocolatey truffley goodness. It would only allow itself to be eaten by shaving off slices. The cake's texture was so uniform and its flavor so deep and rich that it was like an artist captured the Victorian era in a dessert. This cake deserves our divine rating.
3276 M Street NW, Washington, DC 20007-3624
(202) 342-2500
Google map & reviews (3.84/5.00)
Yelp (3.5/5)
TripAdvisor (5/5; #2 shopping place in DC)
8 Temmuz 2012 Pazar
Beck's
To contact us Click HERE
For a quick dinner, we went to the new Beck's on 19th street. The place used to be a bank, so the place is a bit tight in terms of seating, but they definitely manage. They also have an upstairs for party and such.
I'm not sure if it's because the 19th Street's menu is better or different but I don't normally go into Beck's for a salad. I usually go for a burger or their yummy Ahi Tuna sandwich. This time I opted for their Mediterranean Salad + beef. They just offer you chicken or tuna on the menu, but if you ask they charge you the add-on the same.
The salad is like any other salad, but the dressing is not bad, and their meat is always done well, so you know you can't go wrong.
Beck's Prime
115 W. 19th Street
Houston, TX
(713) 470-1176
www.becksprime.com
Look for their online ordering that is coming too!
For a quick dinner, we went to the new Beck's on 19th street. The place used to be a bank, so the place is a bit tight in terms of seating, but they definitely manage. They also have an upstairs for party and such.I'm not sure if it's because the 19th Street's menu is better or different but I don't normally go into Beck's for a salad. I usually go for a burger or their yummy Ahi Tuna sandwich. This time I opted for their Mediterranean Salad + beef. They just offer you chicken or tuna on the menu, but if you ask they charge you the add-on the same.
The salad is like any other salad, but the dressing is not bad, and their meat is always done well, so you know you can't go wrong.
Beck's Prime
115 W. 19th Street
Houston, TX
(713) 470-1176
www.becksprime.com
Look for their online ordering that is coming too!
Teppay
To contact us Click HERE
I actually haven't been back here since I first moved here. I used to come here with friends and that's a trek because anything outside of 610 is just far for an inner-looper like me. So, it was a rare treat to come here. Of course, now that there are so many decent sushi places inside the loop that made it even less frequent for me to come out to Teppay.
No, these are not real, they're miniature sushi rements, some are erasers and some are just toys, but while you wait, you can drool over it. Here's the thing about Teppay: you're guaranteed to have good food, no question! But remember to bring your patience, because they seems to always short-handed and they never have enough time per table. We have witnessed people sat down, looked over menu, but get up and leave because they don't get the service they need.
To me, honestly, if you want to have some good sushi, you come here. You don't come here for top-notch, Ritz-like service. That said, you probably get better service at the bar than at the tables, so try to get the sushi bar!
Chopped Scallop
Chawan Mushi - steamed egg (custard style - salty), mushroom on top, with chicken bits, shrimp, and a little citrus taste.
Gindara - which is cod in miso sauce
Sorry it's sideways - Tonkotsu Ramen - pork bone noodle. Trust me, this ain't the ones you get at grocery store.
Topico sushi - roe
Unagi sushi
Toro sushi - tuna
Hamachi Sushi (yellowtail)
Torched Salmon - the lemon slices really brings out the taste
Tako (squid) sushi
Tamago - egg sushi 
If you ever wonder how Tamago (egg) sushi is made, they come in a large pan shaped. It is really egg custard and they are ever so fluffy from Teppay . I heard the secret is their organic range-free eggs that they used, which also justify that they charge a little more than others. Seriously, it's so fluffy, it's worth paying the price. 
Uni (sea urchin roe) Sushi - very smooth
Like I said, come here because you want some good, quality food and you want to support any local mom and pop shop. You also see their daughter step in and help behind the sushi bar too.
The rest of the tables are really there to have some food to go with their beer, no one is in a hurry. So, if you are in a hurry for a quick bite of sushi, this might not be the place for you. Also, since they are popular, don't be surprise if you have to wait for a table. And even if you get a table, you will have to be patience with their service.
Also, they are only opened for dinner, so you can't even try to get a leisure lunch on the weekends, little to say a quick business lunch. So my suggestion is to go early-ish, and get a seat at the bar.
Teppay 6516 Westheimer Rd(corner of Westheimer & Voss)
Houston, TX 77057
(713) 789-4506
I actually haven't been back here since I first moved here. I used to come here with friends and that's a trek because anything outside of 610 is just far for an inner-looper like me. So, it was a rare treat to come here. Of course, now that there are so many decent sushi places inside the loop that made it even less frequent for me to come out to Teppay.No, these are not real, they're miniature sushi rements, some are erasers and some are just toys, but while you wait, you can drool over it. Here's the thing about Teppay: you're guaranteed to have good food, no question! But remember to bring your patience, because they seems to always short-handed and they never have enough time per table. We have witnessed people sat down, looked over menu, but get up and leave because they don't get the service they need. To me, honestly, if you want to have some good sushi, you come here. You don't come here for top-notch, Ritz-like service. That said, you probably get better service at the bar than at the tables, so try to get the sushi bar!
Chopped ScallopChawan Mushi - steamed egg (custard style - salty), mushroom on top, with chicken bits, shrimp, and a little citrus taste.Gindara - which is cod in miso sauceSorry it's sideways - Tonkotsu Ramen - pork bone noodle. Trust me, this ain't the ones you get at grocery store.Topico sushi - roeUnagi sushiToro sushi - tunaHamachi Sushi (yellowtail)Torched Salmon - the lemon slices really brings out the tasteTako (squid) sushi Tamago - egg sushi If you ever wonder how Tamago (egg) sushi is made, they come in a large pan shaped. It is really egg custard and they are ever so fluffy from Teppay . I heard the secret is their organic range-free eggs that they used, which also justify that they charge a little more than others. Seriously, it's so fluffy, it's worth paying the price. Uni (sea urchin roe) Sushi - very smoothLike I said, come here because you want some good, quality food and you want to support any local mom and pop shop. You also see their daughter step in and help behind the sushi bar too.
The rest of the tables are really there to have some food to go with their beer, no one is in a hurry. So, if you are in a hurry for a quick bite of sushi, this might not be the place for you. Also, since they are popular, don't be surprise if you have to wait for a table. And even if you get a table, you will have to be patience with their service.
Also, they are only opened for dinner, so you can't even try to get a leisure lunch on the weekends, little to say a quick business lunch. So my suggestion is to go early-ish, and get a seat at the bar.
Teppay 6516 Westheimer Rd(corner of Westheimer & Voss)
Houston, TX 77057
(713) 789-4506
Uchi Happy Hour - Pt 1
To contact us Click HERE
So I'm a little delayed on the Uchi visit, as a matter of fact, I've been back another time already, but I still want to show you what we had, and how yummy they are!
Trick to eating at Uchi is that we go during Happy Hour, it's easier to get a table, and you don't feel stress or hungry while waiting a table. I know usually dinner time is around 7pm, but if you make a reservation at 7pm, you will probably get a table between 15-30 mins later. Unless you arrived early, rarely you get seated the time you reserved for. Reason: people like me, who go early and ate and ate and ate alot of food.
Brussels Sprouts - best Brussels Sprouts I've ever tasted. If brussels sprouts tasted that good growing up, I think more kids would've eaten their vegetables.
Shaba Shio - which is grilled mackerel with in-house picked cucumber. I'm not a big fan of pickles but these managed to be fresh, and I can eat these all day long.
Yakai Berry - I can eat their kale chips all day long too... they cut up the salmon, with pear, and blueberries. Yes, there's blueberries on that plate. We were instructed to put everything on the kale chips and eat it in one bite, and it's amazingly harmonized together. Also a great summer dish.
Zero Sen - this has yellowtail, avocado, tobiko, yuzu, and the trick is to swipe your piece across the sauce to get all the tastes together.
Ika Mame - which is squid, with peas, fresh horseradish. I'm usually not a fan of peas or horseradish but I am a fan of squid, and this was good despite of the other 2 things that I dislike... 
Hotate No Ichigozoe - scallops with freeze dried strawberry (the white crushed bits), thai pepper, and garlic. It might sounded spicy, it's actually fresh tasting.
Uni No Congee - Crab with congee, with black truffle shaving, and 2 little quail eggs. It's a great savory dish and it's not too over-empowering.
Okashi - cantaloupe sherbet, with buttermilk sabayon, and elderflower flavor. As our bartender described it, it's like eating Tinkerbell. It is super light and you don't feel weighted after a full meal, and this is a perfect end to the evening, light and energetic.
Uchi Houston904 WestheimerHouston, TX 77006713-522-4800http://uchirestaurants.com/houston/Reservations highly recommended - they serve dinner only
Trick to eating at Uchi is that we go during Happy Hour, it's easier to get a table, and you don't feel stress or hungry while waiting a table. I know usually dinner time is around 7pm, but if you make a reservation at 7pm, you will probably get a table between 15-30 mins later. Unless you arrived early, rarely you get seated the time you reserved for. Reason: people like me, who go early and ate and ate and ate alot of food.Brussels Sprouts - best Brussels Sprouts I've ever tasted. If brussels sprouts tasted that good growing up, I think more kids would've eaten their vegetables.Shaba Shio - which is grilled mackerel with in-house picked cucumber. I'm not a big fan of pickles but these managed to be fresh, and I can eat these all day long.Yakai Berry - I can eat their kale chips all day long too... they cut up the salmon, with pear, and blueberries. Yes, there's blueberries on that plate. We were instructed to put everything on the kale chips and eat it in one bite, and it's amazingly harmonized together. Also a great summer dish.Zero Sen - this has yellowtail, avocado, tobiko, yuzu, and the trick is to swipe your piece across the sauce to get all the tastes together.Ika Mame - which is squid, with peas, fresh horseradish. I'm usually not a fan of peas or horseradish but I am a fan of squid, and this was good despite of the other 2 things that I dislike... Hotate No Ichigozoe - scallops with freeze dried strawberry (the white crushed bits), thai pepper, and garlic. It might sounded spicy, it's actually fresh tasting.Uni No Congee - Crab with congee, with black truffle shaving, and 2 little quail eggs. It's a great savory dish and it's not too over-empowering.Okashi - cantaloupe sherbet, with buttermilk sabayon, and elderflower flavor. As our bartender described it, it's like eating Tinkerbell. It is super light and you don't feel weighted after a full meal, and this is a perfect end to the evening, light and energetic.Uchi Houston904 WestheimerHouston, TX 77006713-522-4800http://uchirestaurants.com/houston/Reservations highly recommended - they serve dinner only
Uchi Happy Hour - Pt 2
To contact us Click HERE
So, yes, I went back to Uchi for another Happy Hour, don't worry, I didn't go back-to-back, that would be abuse of my wallet, but if you do go, Happy Hour special is always the way to go. First off, the put their popular dish at discount, second, you don't have to wait for each dish to come. 
Strawberry and scallops. It's actually sweet and different than the other ones we've had last time. This is much more summer looking than the previous dish we've tried.
Diakon Salmon Roll - which is very nice, because instead of using seaweed or soy paper to wrap the sushi, they sliced the diakon thinly and wrap the roll with it. It's very light and not at all huge. It is definitely compliment to summer.
This is Waygu To Shunyusai - another way of doing waygu beef. The neat part is that they have it match up with purple carrots and white asparagus. It has miso sauce and yuzu flavors. But each piece taste nicely roasted and each will melt in your mouth.
Ikura - sake marinated salmon belly with fish roe on top. Honestly, when we first saw someone else ordered it, we were just drooling, so we must get it for ourselves... turned out to be pretty good, and definitely fresh.
This dish I've wanted to order since I saw it on the menu, it is $30 so it's hard to justify for a tapas style tasting.
But it's so neat, you have to get it. As a matter of fact, I can tell you that almost everyone who ordered this dish has this photo on desk. That is, when you open, smoke comes out of the jar.
What it is, you asked? Why, it's Jar Jar Duck. You can't help but think if they had Jar Jar Bing in mind when they named it. Basically, it is duck 3 ways, and they recommend you to eat it with the kumquat. That is not your normal choice, but the sweet balanced out the smoke, it was quite surprising.
Hamachi Nabe - it is what their staff calls the comfort food. It has rice at the bottom, with yellowtail on top, thin soy broth, and an egg in the center. The staff will come and pour the broth and mix it all up. Honestly, it really taste like a very good Chinese fried rice. But definitely has the comfort food factor to it.
Uchi Houston904 WesthiemerHouston, TX 77006713-522-4800http://uchirestaurants.com/houston/Don't forget to make reservations!
So, yes, I went back to Uchi for another Happy Hour, don't worry, I didn't go back-to-back, that would be abuse of my wallet, but if you do go, Happy Hour special is always the way to go. First off, the put their popular dish at discount, second, you don't have to wait for each dish to come. Strawberry and scallops. It's actually sweet and different than the other ones we've had last time. This is much more summer looking than the previous dish we've tried. Diakon Salmon Roll - which is very nice, because instead of using seaweed or soy paper to wrap the sushi, they sliced the diakon thinly and wrap the roll with it. It's very light and not at all huge. It is definitely compliment to summer. This is Waygu To Shunyusai - another way of doing waygu beef. The neat part is that they have it match up with purple carrots and white asparagus. It has miso sauce and yuzu flavors. But each piece taste nicely roasted and each will melt in your mouth. Ikura - sake marinated salmon belly with fish roe on top. Honestly, when we first saw someone else ordered it, we were just drooling, so we must get it for ourselves... turned out to be pretty good, and definitely fresh. This dish I've wanted to order since I saw it on the menu, it is $30 so it's hard to justify for a tapas style tasting. But it's so neat, you have to get it. As a matter of fact, I can tell you that almost everyone who ordered this dish has this photo on desk. That is, when you open, smoke comes out of the jar. What it is, you asked? Why, it's Jar Jar Duck. You can't help but think if they had Jar Jar Bing in mind when they named it. Basically, it is duck 3 ways, and they recommend you to eat it with the kumquat. That is not your normal choice, but the sweet balanced out the smoke, it was quite surprising.Hamachi Nabe - it is what their staff calls the comfort food. It has rice at the bottom, with yellowtail on top, thin soy broth, and an egg in the center. The staff will come and pour the broth and mix it all up. Honestly, it really taste like a very good Chinese fried rice. But definitely has the comfort food factor to it.Uchi Houston904 WesthiemerHouston, TX 77006713-522-4800http://uchirestaurants.com/houston/Don't forget to make reservations!
Italian vs. French
To contact us Click HERE
Alright, I think it's time to go back to Macaron Fridays! Want to show you guys my experiment between using the Italian Method vs. French Method.
Basically, Italian method have you cook the sugar before mixing them together. I'm still playing with it, and haven't quite mastered it, hence the hand holding seen here.
Do you see a hidden Mickey?
My friend's perfect piping led to perfect macs. You can see the pied is higher using the Italian Method. They also called it the fool-proof method. Personally, I've tried at least 4 times before it turns out decent. I will say that using Italian Method, you can be a little careless on your piping and the cookies will still turn out beautiful.
Here's the reveal of Hidden Mickey. So, did not meant to do that, just that they started to encroach to each other's space and by the time it rest, it already became Mickey. 
Contrast with the Italian Method, there's the good o' French Method. I know what I'm doing there, see no hand holding! I also piped them very carefully too.
Though they're a tad burnt (see the salmon color as opposed to pink color), they are flatter, and the feet are bigger.
Personally, I'm partial to the French Method because after learning all the kinks, I now can manipulate the recipe to one egg white and produce precisely 15 shells. I know exactly how long to go into the oven at what temp and know what will work if I tweak it one way or another. The Italian Method is still a beast to me. I've burnt sugar, or not pour them fast enough. Also, seems like the most effective way of using Italian Method is to have at least 3 egg whites, sometimes you just don't need that much cookies, ya know?!
For sure, Italian Method as you for Tant Pour Tant (also known as one-to-one) on the dry ingredients, and French does not. French ask about 1 to 1.2-ish ratio, don't take my word for it, see for yourself.
For Italian Method, I like to use Lady Macaron's basic recipe
For French Method, I like to use Not So Humble Pie's recipe. Go check out her troubleshooting notes too.
Basically, Italian method have you cook the sugar before mixing them together. I'm still playing with it, and haven't quite mastered it, hence the hand holding seen here.Do you see a hidden Mickey?My friend's perfect piping led to perfect macs. You can see the pied is higher using the Italian Method. They also called it the fool-proof method. Personally, I've tried at least 4 times before it turns out decent. I will say that using Italian Method, you can be a little careless on your piping and the cookies will still turn out beautiful.Here's the reveal of Hidden Mickey. So, did not meant to do that, just that they started to encroach to each other's space and by the time it rest, it already became Mickey. Contrast with the Italian Method, there's the good o' French Method. I know what I'm doing there, see no hand holding! I also piped them very carefully too.Though they're a tad burnt (see the salmon color as opposed to pink color), they are flatter, and the feet are bigger. Personally, I'm partial to the French Method because after learning all the kinks, I now can manipulate the recipe to one egg white and produce precisely 15 shells. I know exactly how long to go into the oven at what temp and know what will work if I tweak it one way or another. The Italian Method is still a beast to me. I've burnt sugar, or not pour them fast enough. Also, seems like the most effective way of using Italian Method is to have at least 3 egg whites, sometimes you just don't need that much cookies, ya know?!
For sure, Italian Method as you for Tant Pour Tant (also known as one-to-one) on the dry ingredients, and French does not. French ask about 1 to 1.2-ish ratio, don't take my word for it, see for yourself.
For Italian Method, I like to use Lady Macaron's basic recipe
For French Method, I like to use Not So Humble Pie's recipe. Go check out her troubleshooting notes too.
Kaydol:
Kayıtlar (Atom)