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tararu
Joined: 07 May 2006
Posts: 494
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 Posted: Fri May 25, 2007 6:59 am Post subject: |
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| I have never used special shortening. I've just used butter or lard in the past. Can you buy it in Turkey? |
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yaramaz
Joined: 05 Mar 2003
Posts: 2384
Location: Not where I was before
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| Posted: Fri May 25, 2007 7:01 am Post subject: |
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| I always used butter. Should be fine. |
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Baba Alex
Joined: 17 Aug 2004
Posts: 2411
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| Posted: Fri May 25, 2007 7:13 am Post subject: |
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| yaramaz wrote: |
| I always used butter. Should be fine. |
I find most Turkish butters to have a high water content. What butter would you reccomend? |
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justme
Joined: 18 May 2004
Posts: 1944
Location: Istanbul
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| Posted: Fri May 25, 2007 7:20 am Post subject: |
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I use Y�rsan geleneksel butter-- it has the least coloring and the taste and smell seem most like the butter at home. A lot of butter here seems to me like that fake butter they use on movie popcorn-- the 'butter' smell is just a bit too strong.
Lor peynir is dry, but it soaks up the liquid of whatever you cook it with, so the end product is still ricotta-like. |
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Baba Alex
Joined: 17 Aug 2004
Posts: 2411
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| Posted: Fri May 25, 2007 7:28 am Post subject: |
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| I've only found one butter that didn't split while making a hollandaise sauce, and teh shop that sold that closed down. This is a shame as you can get some lovely asparagus over here. The problem with the water content is that it holds the heat too much and eventually breaks the emulsion. |
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tararu
Joined: 07 May 2006
Posts: 494
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| Posted: Fri May 25, 2007 8:03 am Post subject: |
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| Baba, perhaps head over to Uskudar to the markets. They have a couple of shops just dedicated to butter there. The butter sold there is pretty heavy duty stuff like hard lard. It might do the job. I will experiment with it and get back to you. |
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Listener
Joined: 17 Jun 2005
Posts: 140
Location: Istanbul
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| Posted: Fri May 25, 2007 9:28 am Post subject: butter shops? |
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Where in Uskudar? I'd like to see a shop just dedicated to butter....
yummmmmm......
I actually use bisquik for some casserole recipes. Love the stuff. Idiot proof. Yani, even *I* can't mess it up.... |
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Baba Alex
Joined: 17 Aug 2004
Posts: 2411
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| Posted: Fri May 25, 2007 10:14 am Post subject: |
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| Baba Alex wrote: |
| I've only found one butter that didn't split while making a hollandaise sauce, and teh shop that sold that closed down. This is a shame as you can get some lovely asparagus over here. The problem with the water content is that it holds the heat too much and eventually breaks the emulsion. |
You see ladies, it's not all massive farts, crack heads and hand-jobs from transvestite hookers..
I can cook too! |
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dmb
Joined: 12 Feb 2003
Posts: 8397
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| Posted: Fri May 25, 2007 11:42 am Post subject: |
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I'm not one to be pedantic... well I am. I'm an ar.se.
But aren't you guys talking about baking not cooking? I can cook but not bake. |
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Baba Alex
Joined: 17 Aug 2004
Posts: 2411
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| Posted: Fri May 25, 2007 11:57 am Post subject: |
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| dmb wrote: |
I'm not one to be pedantic... well I am. I'm an ar.se.
But aren't you guys talking about baking not cooking? I can cook but not bake. |
Obviously you don't bake hollandaise sauce dmb.
* durr * |
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dmb
Joined: 12 Feb 2003
Posts: 8397
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| Posted: Fri May 25, 2007 12:07 pm Post subject: |
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Very true Baba. I was talking about.
| Quote: |
It's a biscuit (as in fluffy, American style biscuits-- scone gibi) mix. I think you just need baking powder with regular flour to approximate self rising flour.
Here is a basic recipe for them I found online:
Ingredients for Baking Powder Biscuit
* 2 cups bread flour
* 5 teaspoons baking powder
* 1 teaspoon salt
* 1 tablespoon shortening
* 1 cup milk and water in equal parts
* 1 tablespoon butter
Instructions
1. Mix dry ingredients, and sift twice.
2. Work in butter and shortening with tips of fingers; add gradually the liquid, mixing with knife to a soft dough.
3. It is impossible to determine the exact amount of liquid, owing to differences in flour.
4. Toss on a floured board, pat and roll lightly to one-half inch in thickness.
5. Shape with a biscuit-cutter.
6. Place on buttered pan, and bake in hot oven twelve to fifteen minutes.
7. If baked in too slow an oven, the gas will escape before it has done its work. |
That Yaramaz. she is always causing trouble |
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Baba Alex
Joined: 17 Aug 2004
Posts: 2411
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| Posted: Fri May 25, 2007 12:31 pm Post subject: |
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| dmb wrote: |
| That Yaramaz. she is always causing trouble |
Her and her massive farting ways. |
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dmb
Joined: 12 Feb 2003
Posts: 8397
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| Posted: Fri May 25, 2007 12:40 pm Post subject: |
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I know. it's disgusting.
Maybe we should send her some Little Britain dvds. " I'm a laaydeee" |
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yaramaz
Joined: 05 Mar 2003
Posts: 2384
Location: Not where I was before
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| Posted: Fri May 25, 2007 1:48 pm Post subject: |
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| The poster asked about Bisquik! I replied! Bisquik is for baking! I can't help it! Damn you all! I fart in your general direction! |
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tararu
Joined: 07 May 2006
Posts: 494
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| Posted: Fri May 25, 2007 2:47 pm Post subject: |
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| Baba Alex wrote: |
| Baba Alex wrote: |
| I've only found one butter that didn't split while making a hollandaise sauce, and teh shop that sold that closed down. This is a shame as you can get some lovely asparagus over here. The problem with the water content is that it holds the heat too much and eventually breaks the emulsion. |
You see ladies, it's not all massive farts, crack heads and hand-jobs from transvestite hookers..
I can cook too! |
Awwwww..bless!! |
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