"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy > Cakes & Cupcakes
Reply
 
Thread Tools Display Modes
 
Old 08-31-2006, 03:46 PM   #61
Senior Cook
 
rdcast's Avatar
 
Join Date: Jul 2006
Location: Long Island, NY
Posts: 429
Quote:
Originally Posted by Chef_Jen
actually the japanese cheesecake makes an emulsified slurry out of cornstarch and eggs for a really smooooth finish.almost plastic looking but it holds well!

My fav cheesecake is polish made with potato mmm

PS ALWAYS make cheesecake with room temp cheese.
is there a web link I can access to find out more about this plastic looking cheesecake, I might be interested.

And what is this potato? Potato starch ??
__________________

__________________
rdcast is offline   Reply With Quote
Old 08-31-2006, 04:19 PM   #62
Sous Chef
 
Chef_Jen's Avatar
 
Join Date: Jul 2006
Location: Scottish Borders of England
Posts: 516
Send a message via MSN to Chef_Jen Send a message via Yahoo to Chef_Jen
no potato real grated potato
__________________

__________________
Behind Every Good Woman... Is herself
Chef_Jen is offline   Reply With Quote
Old 08-31-2006, 04:27 PM   #63
Senior Cook
 
rdcast's Avatar
 
Join Date: Jul 2006
Location: Long Island, NY
Posts: 429
Quote:
Originally Posted by Chef_Jen
no potato real grated potato
YAY !!! Congrats, you reached 300 posts

The potato thingy sounds like a "poor man's recipe", interesting. Ppotatoes are so versatile. Thank God for them.
__________________
rdcast is offline   Reply With Quote
Old 08-31-2006, 06:45 PM   #64
Senior Cook
 
rdcast's Avatar
 
Join Date: Jul 2006
Location: Long Island, NY
Posts: 429
OOPSY DOOPSY Ness, mah wife came home and said mah cheesecake with the baking soda was no good She has this uncanny ability to change my most closely held opinions so I must recant mah indorsement of mah own cheesecake. How embarrassing. Please do not spend time or money on mah current findings concerning "baking soda" as a cheesecake ingredient. Sorry.

All the best,
Robert
__________________
rdcast is offline   Reply With Quote
Old 08-31-2006, 08:26 PM   #65
Assistant Cook
 
KeyLimePaige's Avatar
 
Join Date: Aug 2006
Posts: 25
boy am i glad somebody asked this question. i was wondering the same thing the other day in the grocery store.

the only case in point i can think of is using baking soda instead of baking powder made sugarcookies like shortbread cookies.
ugh.

-p
__________________
"In hindsight, adding extra flour was my way of sticking it to the man, and I stand by it."

--L upon adding 1 cup instead of 1 tbs to a chili recipe.
KeyLimePaige is offline   Reply With Quote
Old 09-01-2006, 01:48 AM   #66
Sous Chef
 
Chef_Jen's Avatar
 
Join Date: Jul 2006
Location: Scottish Borders of England
Posts: 516
Send a message via MSN to Chef_Jen Send a message via Yahoo to Chef_Jen
Thank your wife for me..... is that all it took for you to change your mind LOL
__________________
Behind Every Good Woman... Is herself
Chef_Jen is offline   Reply With Quote
Old 09-01-2006, 05:01 AM   #67
Senior Cook
 
rdcast's Avatar
 
Join Date: Jul 2006
Location: Long Island, NY
Posts: 429
Quote:
Originally Posted by KeyLimePaige
boy am i glad somebody asked this question. i was wondering the same thing the other day in the grocery store.

the only case in point i can think of is using baking soda instead of baking powder made sugarcookies like shortbread cookies.
ugh.

-p
Paige, should we form "The Flour Brigade"
__________________
rdcast is offline   Reply With Quote
Old 09-01-2006, 05:06 AM   #68
Senior Cook
 
rdcast's Avatar
 
Join Date: Jul 2006
Location: Long Island, NY
Posts: 429
Quote:
Originally Posted by Chef_Jen
Thank your wife for me..... is that all it took for you to change your mind LOL
I owe her big time. Believe me, it's the least I could do. Not to mention, shes an evil femme fatale, jk haha

I'm out of the house all day today
__________________
rdcast is offline   Reply With Quote
Old 09-01-2006, 07:59 AM   #69
Senior Cook
 
Join Date: Apr 2006
Location: japan
Posts: 462
if you want to lighten up your cheesecake, instead of the baking powder or soda, try these:

- beat your cream cheese in your kitchenaid or with a mixer. having it at room temperature from the beginning will help. you can probably mix it for at least 10 or 15 minute. the consistency can get to nearly marshmallow-fluff-like.

- separate your eggs. you can beat the yolks with some of the sugar (2 1/2 c sounds like too much for just 5 yolks though) over hot water (or directly over the flame if you're careful) until it increases about 3 or 4 times in volume. it'll be a very pale yellow and will come off of a wooden spoon in a fairly wide ribbon, taking a few seconds to settle.

- whip your whites till they form soft peaks, not stiff. if you beat them till they're stiff, the bubbles will expand & burst when cooked, deflating the cake.

- sift your flour 3 times

put your cake together the way you would a geniose, alternately folding in the ingredients. i've never tried whipping up sour cream or ricotta. you might add it to the cream cheese after it's fluffy and whip it some more. or try whipping them separately. or not at all and just fold them into the whipped cream cheese. the lemon juice and vanilla you might want to add directly to the cream cheese when whipping. it'll be even softer and you won't have to fold them in separately later and loose a little volume.

__________________
let me make sure that wine's ok before i use it.
philso is offline   Reply With Quote
Old 09-01-2006, 06:10 PM   #70
Senior Cook
 
rdcast's Avatar
 
Join Date: Jul 2006
Location: Long Island, NY
Posts: 429
The one thing I'm afraid of Philso, is that soufflé style bubbles will always collapse as the air in them begins to cool due to the sheer weight of the immensely dense cheesecake ingredients. Is this a tried and true procedure for cheesecakes. I ask only because I've tried whipping the egg whites before, resulting in dramatic deflation. Reassure me of the results and I'll certainly try it.
__________________

__________________
rdcast is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:09 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.