David entrusts himself to the Gods of solidification while asking for help from this strict governess: “Yesterday I made the cake without a lemon oven and cookies for the first time.
The recipe is quite simple, so I am struck by how bad it turned out.
In theory with steps one and two we have to obtain a homogeneous and thick cream.
With those amounts of liquids, solid and condensed milk, what I got was a completely liquid mixture that you couldn't layer with the cookies. "
David tells how, even in the middle of the tragedy, he mounted the carlota as best he could and put it in the refrigerator to wait for a miracle: “This morning the cake has taken on a little more consistency, but it is still liquid, with the cookies floating above the all.
As the flavor looks good, I'm going to put it in the freezer and see if at least after a few hours it can be cut and served.
Can you please check the proportions in case there is something wrong and tell me if there is an ingredient missing that gives it more consistency like whipped cream.
When preparing the cream of the carlota I found two problems that could have caused David's liquid disaster.
On the one hand, the quantity of cream cheese is offered in two formats: 4 level tablespoons of cream cheese with an equivalent of 100 g.
Weighing the four level tablespoons, I only got 40g of cheese, not enough to give the mixture consistency.
A level scoop is obtained by passing a knife or other flat surface over the full spoon and removing the excess.
I think that, in this case, the reference of tablespoons should be eliminated because, whether they are flat, with a pompadour or vulgaris tablespoons, it is impossible to find a regulated amount of cream cheese, which is key in this recipe.
On the other hand, and we have already seen this before, the juice of two lemons can be a shot or Lake Victoria depending on how fleshy the lemons are or how thick the rind is.
I used 100 ml of lemon juice and obtained a cream with which I could assemble the cake without problem.
Finally, in this recipe it is important to beat for a long time with a wire mixer at medium speed.
If it is mixed with the grinding arm of a mixer, the result changes completely and the mixture comes out liquid.
The rods make the mixture mount and fatten -the result is observed when you stop beating-, although it will never have the texture of whipped cream, rather that of a thick cream.
We add this detail to the recipe for a good result.
To be successful with this cake, weigh 100 g of cream cheese, forget about the tablespoons, measure the lemon juice adding only 100 ml and whip the cream with a whisk for at least five minutes at medium speed.
The onion does not roast itself
Juan Carlos tests my detective skills by sending me this query with "The avocado recipe" as the subject of the email: "You need 1/2 onion, roasted?
In the steps you list nothing is mentioned, but in ingredients.
Let's see if you can clarify.
The
deerstalker
suits me so, so well, that I capped it up to my eyebrows to search for the challenged recipe in the El Comidista search engine.
Searching for recipes with avocado gave me a fairly broad result, but thanks to my monocle and my detective skills, I was able to come up with the avocado, roasted onion and almond pâté.
Thank you dear readers for exercising my worn out neurons.
Put on your glasses and read the introductions.
GIPHY
Juan Carlos, why don't you read the complete recipes?
Especially if you have doubts, as is the case.
In the second paragraph of the introduction it is said that you need a rest of roasted onion, and it also details what you can do if you do not have a roasted onion on hand and you do not want to start roasting things.
Mònica Escudero, author of the recipe, also recommends the doneness of the onion.
Who cares for you like a mother and you ignore him like good late-adolescent children.
Another question that can serve as learning when reading and interpreting recipes: if an ingredient that has already been prepared appears in the list - chopped, chopped, roasted, cooked, poached, etc. - that process will never appear In the elaboration.
Some chocolates by the eye of a good cubero
Butter has revolted against Josu when he has tried to make brigadeiro chocolates: “I have made the Brazilian 'brigadier' chocolates twice.
The first attempt was a real failure.
I couldn't even make the chocolate ball.
In the second they came out somewhat better, I was able to make the ball but they lost fat.
Why could it be?
For excess butter?
It would still be convenient to put the amounts in grams because I think I was short of butter. "
The difficulties did not discourage Josu, who made several attempts until he got a good result: “I made a first attempt with the amounts indicated by eye and it was a fiasco, the chocolate ball could not be made.
I had a slightly runny dough.
Second attempt, also by eye.
This time I did hit the key, but the same thing happened to me, the butter was released in the pan.
I was still able to make the balls.
Not giving up and thinking about one more step, I decided to make the recipes with the weight, taking the reference in grams to alleviate the possible error. "
Chocolates waving with their butter intact.
MARTA MIRANDA
I made the dough for the chocolates with my brain a bit short-circuited by Josu's contradictions, that the same amount of butter left over is too short for him.
But this defense cabinet is like that, pure fantasy.
After making the dough for the chocolates, I think the problem is not the excess butter, but a cooking time that is too long or an excessive temperature, which causes the fat to separate from the mixture.
Without butter, it is difficult for the dough to solidify properly after several hours in the refrigerator, thus making it impossible to form the balls.
Calculating all the quantities of a pastry recipe in tablespoons is a bit reckless, especially when we measure condensed milk - which has a life of its own - or butter, but the recipe works, the chocolates can be rolled once the dough is very cold and During the test, the butter remained integrated into the dough.
My advice to Josu is to cook the brigadeiros over low heat and finish cooking once the dough begins to thicken and separate from the bottom of the pan.
Of course, cooling must be done in the refrigerator for several hours to ensure proper rounding.
Some tasteless aubergines
Sergio has not felt anything for a long time when doing it with El Comidista: “I am writing to you because I consider that you should review the recipe for stuffed aubergines in the Turkish style, the result has been terrible.
I'm not an expert cook, but honestly, it didn't taste like anything at all, and look, it took a while to get out.
You don't see any of the flavor of the cinnamon, the paprika and the lemon, it's as if I hadn't added it. "
Taste have a while.
MARTA MIRANDA
I read the recipe dumbfounded while I think that more than a recipe, it may be a magic formula that eliminates the taste of everything it touches.
Damn Harry Potter.
Onion, eggplant, garlic, cinnamon, paprika, lemon, cheese, and pepper all alone have flavor to spare, and combined they can be a bomb to anything that is well seasoned.
The mystery is served.
I made the aubergines and I'm sure that if Aenor were to certify recipes for aubergines, he would give this one a shiny sticker.
The recipe works, has different flavor nuances and is succulent.
It only occurs to me, and this is a very serious matter, that our reader had an episode of loss of the senses of taste and smell when preparing and tasting aubergines, something that unfortunately has been very common from the beginning of the Covid-19 pandemic.
I do not want to assume that Sergio has suffered dysgeusia or that it could be related by force to Covid-19, but I can not find another explanation for the total absence of flavor in this recipe.
