Download All About Apples - A tasting menu from Scott Carsberg of by Scott Carsberg, Hillel Cooperman, Peyman Oreizy PDF

By Scott Carsberg, Hillel Cooperman, Peyman Oreizy

100 pages 291 pictures "capture the reality of the way Lampreias foodstuff is absolutely made."

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Additional info for All About Apples - A tasting menu from Scott Carsberg of Lampreia

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Just when you think you’ve reached the crescendo, you try this dish and are blown away. The obvious culprit would be the cheese, but it’s really the combination of ingredients that gets you. Your tongue gets very busy processing the cheese, at the same time the truffle fills your mouth and nose with its smell. Don’t forget the honey though. The sweetness binds the flavors and mellows them a touch. The texture of the bread is crisp, light and essentially perfect. It’s not hard or brittle. Somehow it’s airy and crispy at the same time.

Apples ready for slicing. Slice the apples using the Japanese ceramic slicer. The resulting slices should be extremely thin. There should be enough batter to coat and bind the apple slices well but no more. Pour the entire mixture into the baking pan. Make sure the batter is distributed evenly in the pan. To Complete Gently lift the cake out of the pan by holding onto the tinfoil edges. After cooling, the cake should have shrunken a bit, making it easier to remove. The cake should get to a rich and dark brown color before it’s truly ready.

The body is super compressed. The texture of the cake is all spongy, buttery, fruity goodness. The sweet round flavor lasts and gently finishes the meal with delicious satisfaction. 81 BOLZANO APPLE CAKE ‚ 40 minutes preparation, 75 minutes cooking time, serves 8 „ SHOPPING & SPECIAL EQUIPMENT 1 ¼ Cups Sugar 2 Eggs ½ CupWhole Milk 1 FreshVanilla Bean 1 Stick (¼ lb) Butter 5 Granny Smith Apples 2 Teaspoons Baking Powder ½ cup Farina Flour Japanese Ceramic Slicer Powdered Sugar Apple Cake 1 ¼ cups sugar 2 eggs 1 fresh vanilla bean ½ cup whole milk 1 stick butter 5 Granny Smith apples 2 teaspoons organic baking powder ½ cup Farina flour Take a 9-inch square baking pan and wrap the surface completely in tinfoil.

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