Text 9502, 92 rader
Skriven 2006-12-30 22:22:00 av JIM WELLER (1:123/140)
     Kommentar till en text av IAN HOARE
Ärende: 39th Anniversary Lunch
==============================
 -=> Quoting Ian Hoare to All <=-

 IH> "The Old Bell"

That all sounded quite extraordinary. Especially the....

 IH> "Seared escalope of Foie Gras, Wild Mushroom Tagliatelli."

A magnificent meal.

Here's a dirt simple dish that's also quite wonderful.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: 1996: Flo Braker's Favorite Angel Food Cake
Categories: Tnt, Cakes
  Servings: 12

  1 1/2 c  (11 to 12) large egg whites
      1 c  sifted cake flour
  1 1/2 c  sifted powdered sugar
    1/4 ts salt
  1 1/2 ts cream of tartar
      1 c  granulated sugar
      1 ts vanilla
      2 ts finely grated lemon zest

"Even professional bakers have the devil of a time with angel food,"
read the headline of Janet Fletcher's 1996 story about how this homespun
dessert can trip up even the best cooks. Apparently, 35 bakers had
gathered at a local hotel to share information and discuss troublesome
technical problems in baking angel food cake. Before the meeting, they
all had been given the same recipe and asked to bring in the results.
The cakes, reported Fletcher, "looked as dissimilar as the bakers who
brought them ... The only thing they had in common was a hole in the
middle." So, it isn't just the ingredients that matter, but the
technique as well. Here, columnist Flo Braker _ who participated in the
gathering, and whose cake was the only one to be consumed down to the
last crumb _ gives the ultimate recipe. Results will be perfect every
time. At least they were for us. Serve with raspberries, or sliced
strawberries or peaches. Or, creme anglaise, ice cream or lemon curd. Or
just eat it plain and unadorned.

INSTRUCTIONS: Place fresh cold egg whites in the bowl of a heavy-duty
mixer. Set aside until they reach 60 degrees, slightly below room
temperature.

Pour flour, powdered sugar and salt into a triple sifter. Sift onto a
sheet of waxed paper; set aside.

Adjust rack in lower third of oven. Preheat oven to 350 degrees. Beat
egg whites, preferably with a whisk attachment, until frothy. Add cream
of tartar and whisk on medium speed until soft peaks form. Gradually add
granulated sugar, whisking until the whites form soft, droopy white
peaks. Add vanilla and lemon zest in the final moments of beating.

Sprinkle a quarter of the flour mixture over the whites. Using a rubber
spatula, fold it into the whites. Repeat with the remaining flour
mixture, folding in a quarter of the mixture at a time.

Gently pour the batter into an ungreased 10-inch tube pan.

Bake 40 to 45 minutes, or until the top is light golden, the cake feels
spongy and springs back when touched, and a wooden toothpick inserted in
the middle comes out free of cake. Invert the cake (in its pan) onto the
neck of a bottle or funnel. Let cool completely before removing from
pan.

To remove, slip the tip of a small metal spatula between the cake and
the pan. Slowly work tip around the perimeter to release any cake
sticking to the top of the pan. Tilt pan on its side and gently tap it
against a counter to loosen the cake. Rotate pan, tapping as you turn,
until the cake appears free. Cover with a rack, invert and tap pan
firmly to release the cake.

From: San Francisco Chronicle Top 40 Recipes over 20 Years
 
MMMMM-------------------------------------------------



Cheers

Jim, in Yellowknife




... A tax on sleeveless shirts? What about the right to bare arms?
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