Text 32934, 121 rader
Skriven 2009-12-31 16:07:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Onion Intolerance?
==========================
-=> Quoting Dave Sacerdote to Hap Newsom <=-

 DS> It's only RAW onions - no matter what kind
 DS> not IBS
         
How odd. (I sometimes get mild indigestion from massive overloads of
raw onions or mustard, but that is my pigginess, not a medical
problem.)

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

     Title: Asian Steamed Chocolate Cake 
Categories: Chinese, Cakes, Chocolate
  Servings: 4

    1/2 c  sugar
      4 TB water
      3 TB butter
      4 oz unsweetened chocolate 
      1 TB rum
      5    eggs, separated
    1/2 c  cake flour
      1 TB rice flour

Cake in a bamboo steamer is moist, chocolatey perfection. Check
out the stats on this cake: an eight-inch cake containing four
ounces of unsweetened chocolate, three tablespoons of butter, and
one-half cup of sugar. Five eggs go into the batter. The cake takes
eight minutes to cook. Are you impressed? If not, you either a)
don't do much baking or b) don't like cake. Assuming that the latter
is logically incoherent, the former possibility invites me to offer
some typical measurements for a cake of this size. It's generally
common, for instance, for an 8-inch chocolate cake to contain three
times as much butter and twice as much sugar, if not more. Thirty
minutes, at least, is the standard baking time.

The modest use of butter and sugar, as well as the speed with which
the cake cooks, owes entirely to the steamed preparation. Cooked in
its bamboo sauna, the cake needs much less fat and liquefied sugar
to stay moist. Light but creamy, the texture falls somewhere between
a cake and a chilled mousse. Try it for a change from your typical
butter-laden holiday baking.

Steamed Desserts: Unlike Western-style kitchens, the line-up of Asian
kitchen appliances rarely includes the oven. In lieu of ovens, Asian
cooks will often steam their sweets. Japanese and Chinese cakes,
such as the sponge cakes served at Cantonese dim sum or
Japanese-style cheesecake souffles, are steamed. Other confections,
like Vietnamese and Thai glutinous rice patties, are wrapped and
steamed in banana and pandan leaves. Oftentimes, cakes cooked in a
steamer taste purer than those baked in the oven; without too much
butter, the flavor of the main ingredient really comes through. 

Components of the Cake 

The majority of this cake is comprised of chocolate and egg. Like a
souffle, this cake is leavened by beaten egg whites rather than
baking powder or baking soda, and just one-half cup of cake flour
and one tablespoon of rice flour are added to the batter. I like to
add a spike of rum or a spoonful of instant coffee for additional
depth. Orange zest and liquor, or vanilla and almond extra, would be
fine complements as well. 
                                   
1. With a serrated bread knife, chop the chocolate into fine
slivers. Have ready an 8-inch cake pan, fitted with parchment paper
on the bottom. 

2. In a double boiler or a glass bowl propped on top of a pot of
simmer water, combine the sugar, water, and butter. Let heat for 3
to 4 minutes, until fully melted. Remove the top from the heat and
immediately add the chopped chocolate. Set aside for 5 minutes,
letting the chocolate melt undisturbed. 

3. Add the tablespoon of rum to the chocolate mixture, stirring to
mix all the ingredients together. At this point the chocolate should
be fully melted; the mixture should be smooth and glossy.

4. Add the yolks, one by one, to the bowl, mixing well after each
addition. Add the cake flour and the rice flour, mixing until the
flour is just incorporated.

5. In the meantime, beat the egg whites until they form stiff peaks
- on high speed in the bowl of a stand mixer, with a hand-held
mixer, or by hand.

6. Mix 1/5 of the beaten egg whites into the batter, stirring well
to incorporate. Then gently fold in the rest of the egg whites,
taking care not to deflate the mixture. Pour the cake batter into
the pan. 

7. Have ready a bamboo steamer or steamer insert with at least 2
inches of water underneath. Bring the water to a gentle simmer.
Carefully place the cake pan into the steamer. If you are using a
metal pot, wrap the lid in a towel before closing the pot, so that
the condensation from the lid doesn't drop onto the cake pan. 

8. Steam for 8 minutes, until the surface and edges of the cake are
set but the middle is still soft and custardy when pricked with a
knife or skewer. Remove the cake from the steamer and let cool to
room temperature, covered with a tea towel. Refrigerate the cake for
at least 2 hours, and up to 4 days. The cake should be covered in an
airtight container to prevent drying out.

Posted by Chichi Wang
                   
  From: Serious Eats                    
 
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Cheers

YK Jim


... I have a wine cellar; there's faith in the future for you.

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