i never head of that but here
Prepare some vanilla ice cream using the following method: make a custard from 7—8 egg yolks, 200 g (7 oz, scant cup) caster (superfine) sugar, 3/4 liter 1 1/4 pints, 3 cups) fresh cream, and a vanilla pod (bean) or 1 teaspoon vanilla sugar. Freeze in an ice-cream churn. When the ice cream is fairly hard, pack it into a square cake tin and leave it in the freezer for 1 hour.
Meanwhile, make a sponge by beating 125 g (4 oz, 1/2 cup) caster sugar with 4 egg yolks until the mixture turns thick and white. Sprinkle on 150 g (5 oz, 1 1/4 cup) sifted flour, then add 40 g (1 1/3 oz. 3 tablespoons) melted butter and 4 egg whites whisked to stiff peaks with a pinch of salt. Pour the batter into a buttered square cake tin and cook for 35 minutes at 200°C (400°F, gas 6). Turn the sponge out and leave it to cool.
Heat the oven to 250°C (475°F, gas 9). Make a meringue mixture using 4 egg whites, a pinch of salt, and 75 g (3 oz, 6 tablespoons) caster sugar and put the mixture into a large piping (pastry) bag. Split the sponge in two through the middle and arrange the pieces side by side in an ovenproof dish; trim them into a regular oval shape. Sprinkle with 1/3 glass syrup flavored with Cointreau or Grand Marnier. Unmold the ice cream and mold over the sponge. Mask the sponge and ice cream entirely with half of the meringue, smoothing it with a metal spatula. Use the rest of the meringue to decorate the top with whorls. Dredge with icing (confectioners'😉 sugar and place in the hot oven until the meringue is colored. Serve immediately.
Baked Alaska can be flamed when it is taken out of the oven, using the same liqueur that was used to flavor the sponge.
Originally posted by bordom
awesome. I wanna go to school and become a gourmet chef 😛 got any tips or advice?
If you want a personal advice tip... dont go into cooking, unless your ready for unreasonably bad and long hours and not the greatest pay. Unless your at a very special restaurant then you can end up months on end without a whole weekend off. 9-12 hour long days at some places. If your intent on cooking, you gotta get the experience and go to a big kitchen like La' Chaumiere.
Hooter's Buffalo Chicken Wings
vegetable oil -- for frying
1/4 cup butter
1/4 cup Crystal Louisiana Hot Sauce
dash ground pepper
dash garlic powder
1/2 cup all-purpose flour
1/4 teas. paprika
1/4 teas. cayenne pepper
1/4 teas. salt
10 chicken wing pieces
ON THE SIDE: bleu cheese dressing & celery sticks
Heat oil in a deep fryer to 375. You want just enough oil to cover the
wings entirely -- an inch or so deep at least.
Combine the butter, hot sauce, ground pepper, and garlic powder in a
small saucepan over low heat. Heat until the butter is melted and
the ingredients are well-blended.
Combine the flour, paprika, cayenne powder, and salt in a small bowl.
If the wings are frozen, be sure to defrost and dry them. Put the wings
in a large bowl and sprinkle the flour mixture over them, coating each
wing evenly. Put the wings in the refrigerator 60-90 minutes.
This will help the breading to stick to the wings when fried.
Put all the wings in the hot oil and fry 10 to 15 minutes or until
some parts of the wings begin to turn dark brown. Remove from the oil
to a paper towel to drain. Don't let them sit too long, because you
want to serve them hot. Quickly put the wings in a large bowl. Add the hot
sauce and stir, coating all of the wings evenly.
Serve with bleu cheese dressing and celery sticks on the side.
Originally posted by botankus
Hooter's Buffalo Chicken Wingsvegetable oil -- for frying
1/4 cup butter
1/4 cup Crystal Louisiana Hot Sauce
dash ground pepper
dash garlic powder
1/2 cup all-purpose flour
1/4 teas. paprika
1/4 teas. cayenne pepper
1/4 teas. salt
10 chicken wing piecesON THE SIDE: bleu cheese dressing & celery sticks
Hey, that's about how I make mine.....though I got my recipe from a chef in Ohio...He worked at BarlyCorns.....Yummy chicken wings.