There are some real gems here, Megan. And you're just getting started! Thanks so much for your time & effort both here and with your WaPo columns. Would love to read about your experience making Japanese cheesecakes before I start one.
The first time, I failed to adequately secure the springform pan, and it was a little damp on the outside--but still pronounced amazing by the testers. Once I got the new pan, and the silicone bands, however, it really came together.
It doesn't look quite as bouncy as the ones I see in videos, so there's a possibility the recipe could use improvement. But it's a delicious, light, chocolate sponge cake that's not too sweet and has just a hint of tang from the cream cheese. It's glorious with whipped cream and a little confectioner's sugar. If you try it, be careful with your folding, and do use the slow-cooker liners and silicone bands before dunking in the water bath; they make all the difference.
Husband is the pie maker, and love the pie related recommendations. Question about 9” Pie Pan with Dome, hard to tell from the pictures, but will the dome cover and protect the edges of the pie crust?
My most used kitchen equipment falls into the stocking stuffer category: stainless steel mise en place bowls (and the equally useful 3oz stainless cups)
Thank you--I do miss having copy editors. And this is just me, playing with Substack because I hope to write about it; I'm afraid y'all are my guinea pigs. I'll mirror the posts on the other site as they go up.
There are some real gems here, Megan. And you're just getting started! Thanks so much for your time & effort both here and with your WaPo columns. Would love to read about your experience making Japanese cheesecakes before I start one.
To be clear: I've never actually eaten one except the ones I made. That said, this is now my husband's favorite cake. I used the Food 52 recipe for the Chocolate Japanese cheesecake: https://food52.com/recipes/75515-japanese-cheesecake-regular-chocolate-cherry
The first time, I failed to adequately secure the springform pan, and it was a little damp on the outside--but still pronounced amazing by the testers. Once I got the new pan, and the silicone bands, however, it really came together.
It doesn't look quite as bouncy as the ones I see in videos, so there's a possibility the recipe could use improvement. But it's a delicious, light, chocolate sponge cake that's not too sweet and has just a hint of tang from the cream cheese. It's glorious with whipped cream and a little confectioner's sugar. If you try it, be careful with your folding, and do use the slow-cooker liners and silicone bands before dunking in the water bath; they make all the difference.
Huh, those look like cheesecakes I've had in Taiwan.
This is the recipe I have, so with that and your tips, I'm ready to go. Thank you!
Megan - thank you for all of the work you put into this. It's great.
Husband is the pie maker, and love the pie related recommendations. Question about 9” Pie Pan with Dome, hard to tell from the pictures, but will the dome cover and protect the edges of the pie crust?
Very much enjoyed this and looking forward to all parts that follow! I like that you’re skilled and also very practical. Thanks!
Unlimited gratitude for your fine sleuthing and brilliant writing.
My onion goggles broke too soon. I now use silicone swim goggles - very durable and cheaper. https://www.amazon.com/Speedo-7500638-Clear-1SZ-Parent-Hydrospex-Swim-Goggle/dp/B01IYAVSUI
My most used kitchen equipment falls into the stocking stuffer category: stainless steel mise en place bowls (and the equally useful 3oz stainless cups)
Three gifts! Thanks, Megan.
So what's the relationship between https://cookerymonster.substack.com/ and https://cookerymonster.com/ ? Is this a one-off, or replacement, or are they supposed to do different things, side by side?
"The easiest way is to wash your hands thoroughly and just dive in there,..."
"The easiest way to do this is to wash your hands _very_ thoroughly, and then..."
Is this all an elaborate pitch for better hygiene?
"...help you measure the side of your pastry. But are other reasons to use a mat."
Should be "the size of", and "But there are".
Thank you--I do miss having copy editors. And this is just me, playing with Substack because I hope to write about it; I'm afraid y'all are my guinea pigs. I'll mirror the posts on the other site as they go up.
Or if you can't cook, get drunk in style.
https://www.amazon.com/Mango-Steam-Contemporary-Modern-Catalina/dp/B07BMM8GQ3/ref=sr_1_1?dchild=1&keywords=mango+steam+bar+unit&qid=1607315588&s=home-garden&sr=1-1
Some of it sounds like gifts for me, before Christmas baking.
Another stocking stuffer is the Frywall spatter screen. I heard about it from America’s Test Kitchen, and it really works.
https://www.amazon.com/Frywall-10-Medium-Splatter-Guard/dp/B01LVV7MMU/ref=mp_s_a_1_4?dchild=1&keywords=frywall+splatter+guard&qid=1607301245&sprefix=frywa&sr=8-4
I bought one, couldn't make it work, gave up. Maybe I was doing it wrong.