Text 17058, 134 rader
Skriven 2008-11-29 10:25:00 av Dave Drum (1:124/311)
     Kommentar till en text av DALE SHIPP
Ärende: Re: greens & hocks
==========================
-=> Dale Shipp wrote to Dave Drum <=-

 DD> Dale has an electric smoker on his back deck that works really well.
 DD> And IIRC you can load the thing up late at night before you hit the
 DD> shucks and it will fire itself up during the wee smalls without
 DD> requiring that one get out of a nice warm bed and stumble around the
 DD> kitchen half-awake.   Bv)=

 DS> It does have a timer, but that is a count down timer to shut the thing
 DS> off.  It might be nice if it had a delayed start also -- in this sort
 DS> of weather that would be ok.  In warm summer months, I would worry
 DS> about meat spoilage at doing so.

Depending on the current draw - there are auxillary timers which will turn on
various things at the time(s) you select.

I wouldn't worry too much about meat spoilage in just a few hours from a cold
fridge inside an insulated box. The temperatures inside the box when the heat
is on should be sufficient to croak any incipient contamination bacteria.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Upside-Down Apple Tarts
 Categories: Desserts, Fruits, Pies
      Yield: 8 servings
 
MMMMM------------------------PASTRY CREAM-----------------------------
    1/2    Vanilla bean; split
           - lengthwise
  1 1/4 c  Whole milk
    1/3 c  Sugar; divided
  1 1/2 tb All-purpose flour
      1 tb Cornstarch
      1    Whole large egg
      1 lg Egg yolk
  1 1/2 tb Unsalted butter; in bits

MMMMM----------------------PASTRY & TOPPING---------------------------
      2 lb Golden Delicious apples
      1 lb Frozen all-butter puff
           - pastry; thawed
      3 tb Unsalted butter; melted
      3 tb Light corn syrup
      2 ts Water
 
  Equipment: a 6-inch-diameter bowl or plate; a 1 1/2-inch
  round cookie cutter; a 10-inch disposable pastry bag or
  sealable plastic bag
  
  Accompaniment: vanilla ice cream
  
  Jacques Maximin claims he never served these tartes fines
  aux pommes at Chantecler restaurant at the famed Hôtel
  Négresco. Jacques Torres, Maximin’s pastry chef for eight
  years, insists they were consistently on the menu. All
  that matters to us, though, is that the classic combination
  of warm apple and flaky pastry becomes new again in these
  light, simple tarts.
  
  Make pastry cream: Scrape seeds from vanilla bean with tip
  of a paring knife into a small heavy saucepan. Add pod, milk,
  and 3 Tbsp sugar and bring just to a boil, whisking to dissolve
  sugar.
  
  Meanwhile, whisk together flour, cornstarch, remaining sugar,
  and a pinch of salt in a bowl. Whisk together whole egg and
  yolk in another bowl, then whisk in flour mixture until smooth.
  
  Add one third of hot milk mixture to yolk mixture (to temper)
  in a slow stream, whisking, then add to milk mixture remaining
  in saucepan, whisking. Bring custard to a boil over medium heat,
  whisking, then boil, whisking, 2 minutes. Remove from heat and
  stir in butter until melted.
  
  Transfer pastry cream to a bowl and chill, its surface covered
  with wax paper, until no longer hot, at least 30 minutes.
  
  Make tarts: Preheat oven to 400°F with racks in upper and
  lower thirds. Line 2 large baking sheets with parchment paper.
  
  Peel and core apples, then cut into 1/8-inch-thick wedges.
  
  Roll out pastry on a lightly floured surface with a lightly
  floured rolling pin 1/8 inch thick and cut out 8 (6-inch)
  rounds using inverted bowl or plate as a guide. Punch out
  center of each round with cookie cutter and transfer to
  baking sheets.
  
  Discard vanilla pod and transfer pastry cream to pastry bag.
  Snip a 1/3-inch opening and pipe pastry cream onto pastry in
  a ring around center (there will be some cream left over).
  Arrange overlapping apple slices on pastry, covering the
  cream, then brush with melted butter.
  
  Bake tarts, switching position of sheets halfway through,
  until edges of apples are pale golden, about 15 minutes.
  
  Meanwhile, stir together corn syrup and water until smooth.
  
  Remove baking sheets from oven and flip each tart over with
  a large spatula. Generously brush pastry with some of corn
  syrup mixture.
  
  Continue to bake, switching position of sheets halfway through,
  until pastry is shiny and golden, about 15 minutes more. Cool
  10 minutes.
  
  Serve tarts, pastry side up, warm or at room temperature.
  
  Cooks’ notes:
  
  Pastry cream can be chilled up to 3 days. Stir before using.
  
  Pastry can be rolled out and cut 1 week ahead and frozen,
  tightly wrapped in plastic wrap. Do not thaw.
  
  Tarts can be baked 4 hours ahead. Reheat in a 350°F oven 5
  to 10 minutes.
  
  Adapted from Jacques Maximin & Jacques Torres
  
  October 2008 | Gourmet
  
  Serves 8
  
  Meal Master Format by Dave Drum - 26 September 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "...Then I'm gonna HIT'CHA and yooouu're gonna FALL!!!"
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