On 12/20/2015 5:36 PM, wrote:
> On Sun, 20 Dec 2015 15:26:19 -0700, graham > wrote:
>> I’ve just made batches of pink peppercorn madeleines, canelés de
>> Bordeaux and financiers to give to a friend. The latter two were made
>> using silicone moulds and because of the nature of the canelés, those
>> moulds were greased.
>> For the financiers I used the moulds without greasing them as the
>> material is supposed to be non-stick. I encountered two problems. The
>> first was that due to the insulating property of the silicone, the tops
>> of the financiers were done before the interiors had cooked properly. I
>> put them back in the oven for a few extra minutes and left them in the
>> moulds to cool so that the residual heat would also help set the
>> interiors. That strategy worked but the second problem was that only
>> about half did not get seriously damaged on removal from the moulds due
>> to them sticking to the silicone.
>> Therefore, next time I’ll grease the moulds.
>> Graham
>
> I had some for making muffins, didn't like them, gave them to my
> younger granddaughter who thinks they're wonderful. Different folks I
> guess
>
I have some for muffins/cupcakes, too. I didn't like the results with
baked goods (the insulating property mentioned by Graham), but I now use
them for making individual meat loaves.

On 20/12/2015 4:33 PM, S Viemeister wrote:
> On 12/20/2015 5:36 PM, wrote:
>> On Sun, 20 Dec 2015 15:26:19 -0700, graham > wrote:
>>> I’ve just made batches of pink peppercorn madeleines, canelés de
>>> Bordeaux and financiers to give to a friend. The latter two were made
>>> using silicone moulds and because of the nature of the canelés, those
>>> moulds were greased.
>>> For the financiers I used the moulds without greasing them as the
>>> material is supposed to be non-stick. I encountered two problems. The
>>> first was that due to the insulating property of the silicone, the tops
>>> of the financiers were done before the interiors had cooked properly. I
>>> put them back in the oven for a few extra minutes and left them in the
>>> moulds to cool so that the residual heat would also help set the
>>> interiors. That strategy worked but the second problem was that only
>>> about half did not get seriously damaged on removal from the moulds due
>>> to them sticking to the silicone.
>>> Therefore, next time I’ll grease the moulds.
>>> Graham
>>
>> I had some for making muffins, didn't like them, gave them to my
>> younger granddaughter who thinks they're wonderful. Different folks I
>> guess
>>
> I have some for muffins/cupcakes, too. I didn't like the results with
> baked goods (the insulating property mentioned by Graham), but I now use
> them for making individual meat loaves.

....where the longer cooking time overcomes the insulating problem.
The financier moulds are proving to be a bugger to clean as well.
Graham
--
I refuse to spend my life worrying about what I eat.
There's no pleasure worth foregoing just for an extra
three years in the geriatric ward. ~John Mortimer

On 12/20/2015 6:43 PM, graham wrote:
> On 20/12/2015 4:33 PM, S Viemeister wrote:
>> I have some for muffins/cupcakes, too. I didn't like the results with
>> baked goods (the insulating property mentioned by Graham), but I now use
>> them for making individual meat loaves.
>
> ...where the longer cooking time overcomes the insulating problem.
> The financier moulds are proving to be a bugger to clean as well.
>
I pop them inside out, and clean them in the dishwasher.

On Sun, 20 Dec 2015 19:07:15 -0500, S Viemeister
> wrote:

>On 12/20/2015 6:43 PM, graham wrote:
>> On 20/12/2015 4:33 PM, S Viemeister wrote:
>>> I have some for muffins/cupcakes, too. I didn't like the results with
>>> baked goods (the insulating property mentioned by Graham), but I now use
>>> them for making individual meat loaves.
>>
>> ...where the longer cooking time overcomes the insulating problem.
>> The financier moulds are proving to be a bugger to clean as well.
>>
>I pop them inside out, and clean them in the dishwasher.

Moi aussi, when they were mine.

On Sun, 20 Dec 2015 18:33:26 -0500, S Viemeister
> wrote:

>On 12/20/2015 5:36 PM, wrote:
>> On Sun, 20 Dec 2015 15:26:19 -0700, graham > wrote:
>>> I’ve just made batches of pink peppercorn madeleines, canelés de
>>> Bordeaux and financiers to give to a friend. The latter two were made
>>> using silicone moulds and because of the nature of the canelés, those
>>> moulds were greased.
>>> For the financiers I used the moulds without greasing them as the
>>> material is supposed to be non-stick. I encountered two problems. The
>>> first was that due to the insulating property of the silicone, the tops
>>> of the financiers were done before the interiors had cooked properly. I
>>> put them back in the oven for a few extra minutes and left them in the
>>> moulds to cool so that the residual heat would also help set the
>>> interiors. That strategy worked but the second problem was that only
>>> about half did not get seriously damaged on removal from the moulds due
>>> to them sticking to the silicone.
>>> Therefore, next time I’ll grease the moulds.
>>> Graham
>>
>> I had some for making muffins, didn't like them, gave them to my
>> younger granddaughter who thinks they're wonderful. Different folks I
>> guess
>>
>I have some for muffins/cupcakes, too. I didn't like the results with
>baked goods (the insulating property mentioned by Graham), but I now use
>them for making individual meat loaves.

Didn't think of that - I will pass that on to her, she is adventurous
with cooking. Going to dinner with them on Tuesday, she is making
traditional Newfoundland cod fishcakes which I shall enjoy.

On 12/20/2015 7:28 PM, wrote:

> Didn't think of that - I will pass that on to her, she is adventurous
> with cooking. Going to dinner with them on Tuesday, she is making
> traditional Newfoundland cod fishcakes which I shall enjoy.
>
What is a traditional Newfoundland cod fishcake like? I don't know that
I've ever tasted one.

On Sun, 20 Dec 2015 20:07:30 -0500, S Viemeister
> wrote:

>On 12/20/2015 7:28 PM, wrote:
>
>> Didn't think of that - I will pass that on to her, she is adventurous
>> with cooking. Going to dinner with them on Tuesday, she is making
>> traditional Newfoundland cod fishcakes which I shall enjoy.
>>
>What is a traditional Newfoundland cod fishcake like? I don't know that
>I've ever tasted one.

They use salt cod for starters, just a little spud, and summer
savoury. Then fried until crunchy.

http://www.rockrecipes.com/newfoundland-fish-cakes/

I doubt she will do scrunchions.

> wrote in message
...
> On Sun, 20 Dec 2015 20:07:30 -0500, S Viemeister
> > wrote:
>
>>On 12/20/2015 7:28 PM, wrote:
>>
>>> Didn't think of that - I will pass that on to her, she is adventurous
>>> with cooking. Going to dinner with them on Tuesday, she is making
>>> traditional Newfoundland cod fishcakes which I shall enjoy.
>>>
>>What is a traditional Newfoundland cod fishcake like? I don't know that
>>I've ever tasted one.
>
> They use salt cod for starters, just a little spud, and summer
> savoury. Then fried until crunchy.
>
> http://www.rockrecipes.com/newfoundland-fish-cakes/
>
> I doubt she will do scrunchions.

That is pretty much how I make my fish cakes, minus the savoury




--
http://www.helpforheroes.org.uk/shop/

On Mon, 21 Dec 2015 12:50:01 -0000, "Ophelia" >
wrote:

>
>
> wrote in message
.. .
>> On Sun, 20 Dec 2015 20:07:30 -0500, S Viemeister
>> > wrote:
>>
>>>On 12/20/2015 7:28 PM, wrote:
>>>
>>>> Didn't think of that - I will pass that on to her, she is adventurous
>>>> with cooking. Going to dinner with them on Tuesday, she is making
>>>> traditional Newfoundland cod fishcakes which I shall enjoy.
>>>>
>>>What is a traditional Newfoundland cod fishcake like? I don't know that
>>>I've ever tasted one.
>>
>> They use salt cod for starters, just a little spud, and summer
>> savoury. Then fried until crunchy.
>>
>> http://www.rockrecipes.com/newfoundland-fish-cakes/
>>
>> I doubt she will do scrunchions.
>
>That is pretty much how I make my fish cakes, minus the savoury

They are very fond of savoury here - for stuffing turkey or chicken
they use that rather than thyme. Nice but I am more habituated to
thyme I suppose. Do you use salt cod ?

> wrote in message
...
> On Mon, 21 Dec 2015 12:50:01 -0000, "Ophelia" >
> wrote:
>
>>
>>
> wrote in message
. ..
>>> On Sun, 20 Dec 2015 20:07:30 -0500, S Viemeister
>>> > wrote:
>>>
>>>>On 12/20/2015 7:28 PM, wrote:
>>>>
>>>>> Didn't think of that - I will pass that on to her, she is adventurous
>>>>> with cooking. Going to dinner with them on Tuesday, she is making
>>>>> traditional Newfoundland cod fishcakes which I shall enjoy.
>>>>>
>>>>What is a traditional Newfoundland cod fishcake like? I don't know that
>>>>I've ever tasted one.
>>>
>>> They use salt cod for starters, just a little spud, and summer
>>> savoury. Then fried until crunchy.
>>>
>>> http://www.rockrecipes.com/newfoundland-fish-cakes/
>>>
>>> I doubt she will do scrunchions.
>>
>>That is pretty much how I make my fish cakes, minus the savoury
>
> They are very fond of savoury here - for stuffing turkey or chicken
> they use that rather than thyme. Nice but I am more habituated to
> thyme I suppose. Do you use salt cod ?

No, usually cod or haddock.



--
http://www.helpforheroes.org.uk/shop/

wrote:
> Do you use salt cod ?


Do you salt traitors in your terrorist den?

On 12/21/2015 7:40 AM, wrote:
> On Sun, 20 Dec 2015 20:07:30 -0500, S Viemeister
> > wrote:
>
>> On 12/20/2015 7:28 PM, wrote:
>>
>>> Didn't think of that - I will pass that on to her, she is adventurous
>>> with cooking. Going to dinner with them on Tuesday, she is making
>>> traditional Newfoundland cod fishcakes which I shall enjoy.
>>>
>> What is a traditional Newfoundland cod fishcake like? I don't know that
>> I've ever tasted one.
>
> They use salt cod for starters, just a little spud, and summer
> savoury. Then fried until crunchy.
>
> http://www.rockrecipes.com/newfoundland-fish-cakes/
>
> I doubt she will do scrunchions.
>
Thank you. I've never done fishcakes with salt cod - yet.

> wrote in message
...

> Didn't think of that - I will pass that on to her, she is adventurous
> with cooking. Going to dinner with them on Tuesday, she is making
> traditional Newfoundland cod fishcakes which I shall enjoy.

How does she make those?


--
http://www.helpforheroes.org.uk/shop/