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Egg Yolks

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FOOD
March 15, 1987 | The Inquirer staff
Scientists in Wisconsin and Massachusetts are perfecting a process to remove more than 90 percent of the cholesterol from butter and 80 percent from egg yolks. Although the researchers are not making big promises, their work does raise the likelihood of easing consumer worries about cholesterol in those products - and could reverse a decline in their consumption. The process, "super-critical fluid extraction," does not alter the flavor, appearance or consistency of either product, say the scientists at the University of Wisconsin-Madison and Phasex Corp.
FOOD
March 2, 1988 | By Gerald Etter, Inquirer Food Writer
Ask 10 chefs how to prepare hollandaise sauce, and you could well end up with 10 recipes and a lot of disagreement. But each chef would concur that the hollandaise is one of the culinary world's most sumptuous and luxurious gifts. This rich and delicious sauce is a creamy blend of egg yolks, butter and lemon juice. It is generally served warm over a number of foods, including eggs, chicken, seafood and vegetables. The smallest dollop adds a dimension to both taste and, alas, the waistline.
ENTERTAINMENT
February 7, 2008
Q: For Valentine's Day, I am making my boyfriend's favorite dessert, lemon meringue pie. I have his family's recipe, and the last time I made it, I followed the recipe exactly. It looked great and tasted great, but there was one problem: The golden meringue pulled away from the edges of the pan, and underneath the meringue was very watery. Can you please send me another recipe and tell me how to prevent this mistake? Is there a way to fix the recipe I have? - Lynn H. No, it's not me weeping - all that sobbing is coming from your meringue.
FOOD
August 14, 2003 | By Marlene Parrish FOR THE INQUIRER
Many desserts call for a sauce known as creme anglaise. The marriage of milk, sugar and eggs is the foundation for one of the most luxurious, silky sauces in the French repertoire. In plain English, we know it as cooked vanilla custard sauce. A Frenchman may have created the formula, but it took an American to simplify it. The recipe that I'm about to explain is a foolproof technique for your bag of cookery tricks. For many home cooks, making creme anglaise is fraught with risk.
ENTERTAINMENT
February 14, 2013
A dessert duet, to be shared by two, of delicate, frozen Soufflé Glacé Grand Marnier and a rich, molten Chocolat Chaud from Bistro St. Tropez on Market Street. You will need a candy thermometer for these recipes. FROZEN GRAND MARNIER SOUFFLÉ WITH RASPBERRY COULIS 1 cup sugar 1/2 cup water 8 egg yolks 3 cups heavy cream 5 tablespoons Grand Marnier 2 tablespoons cocoa powder 1/4 cup water 1/4 cup sugar 2 pints raspberries In a small, heavy-bottomed pot, combine the cup of sugar and half-cup water and bring to a boil.
FOOD
May 24, 1989 | By Gerald Etter, Inquirer Food Writer
When you make a salad dressing, you stir the oil, vinegar and seasonings together. But in a matter of seconds, the oil and vinegar separate; the ingredients seem to defy being combined. Each time the dressing is used, it has to be shaken or stirred. Any number of liquids, such as oil and vinegar, seem incapable of forming a stable mixture. As the old expression about water and oil says, they just won't mix. Not without some help, anyway. What's needed to get stubborn liquids together is a substance compatible with both.
ENTERTAINMENT
July 26, 2007
8 poblano peppers 2 1/2 cups Monterrey jack cheese mixed with 1/2 cup sharp cheddar cheese 2 tablespoons minced fresh cilantro 2 tablespoons minced fresh oregano 1 garlic clove, pressed 1 teaspoon ground cumin 8 egg yolks, cold 8 egg whites, room temperature 1/2 cup flour 2 tablespoons cold water Pinch sea salt Fresh ground pepper to taste Light olive oil Roast, peel and seed chiles, taking...
FOOD
November 20, 1996 | BY THE INQUIRER STAFF
Creme brulee, a creamy and rich baked custard with a caramelized top makes a handsome and delicious Thanksgiving Day dessert - albeit high in calories and cholesterol. But as a special holiday treat - you don't have to eat the entire ramekin at a single sitting - it works well. In some circles, this dish is often referred to as a Cambridge cream, because its roots are traced to Trinity College in Cambridge, England. It is basically egg yolks mixed with sugar and cream that is scalded, not boiled.
FOOD
August 9, 2012 | By Bonnie S. Benwick, Washington Post
If you can break up the timing/prep of this recipe, make the aioli in advance so it's chilled when the fish is done.   Crispy Salmon With Horseradish Aioli 4 servings 1-inch-wide piece fresh horseradish About 6 leaves flat-leaf parsley 2 large egg yolks 1/4 teaspoon kosher salt, plus more as needed 1 tablespoon water 1/2 cup plus 2 tablespoons canola oil 1/2 cup extra-virgin olive...
FOOD
August 6, 1986 | By BARBARA GIBBONS, Special to the Daily News
Forget those sticky, soggy, packaged powder puffs they call spongecake at the bread counter. Homemade spongecake is something else - golden on the outside, light and airy in the middle, thirsty for the tangy juices of whatever fruit you choose to use. Strawberries, raspberries, blueberries, peaches, pineapple - with a sunny summer harvest ahead of us, it's time to think of the most fruit-happy cake there is! A slice of spongecake piled high with strawberries or juicy ripe peach slices looks and tastes like a million calories.
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ENTERTAINMENT
February 14, 2013
A dessert duet, to be shared by two, of delicate, frozen Soufflé Glacé Grand Marnier and a rich, molten Chocolat Chaud from Bistro St. Tropez on Market Street. You will need a candy thermometer for these recipes. FROZEN GRAND MARNIER SOUFFLÉ WITH RASPBERRY COULIS 1 cup sugar 1/2 cup water 8 egg yolks 3 cups heavy cream 5 tablespoons Grand Marnier 2 tablespoons cocoa powder 1/4 cup water 1/4 cup sugar 2 pints raspberries In a small, heavy-bottomed pot, combine the cup of sugar and half-cup water and bring to a boil.
FOOD
January 10, 2013
Makes about 21 puffs or 5-7 servings 1 medium onion, cut    into 8 wedges 2 pounds Yukon Gold    potatoes, peeled and    cut into quarters, or    into sixths if the    potatoes are large 2 tablespoons unsalted    butter 2 large egg yolks, plus    1 whole egg 1/2 teaspoon salt 1/2 teaspoon freshly    ground black pepper...
FOOD
August 9, 2012 | By Bonnie S. Benwick, Washington Post
If you can break up the timing/prep of this recipe, make the aioli in advance so it's chilled when the fish is done.   Crispy Salmon With Horseradish Aioli 4 servings 1-inch-wide piece fresh horseradish About 6 leaves flat-leaf parsley 2 large egg yolks 1/4 teaspoon kosher salt, plus more as needed 1 tablespoon water 1/2 cup plus 2 tablespoons canola oil 1/2 cup extra-virgin olive...
ENTERTAINMENT
December 16, 2010
CHRISTIAN GATTI'S BAVARIAN CREME 1 ounce gelatin 2 tablespoons rum 2 tablespoons brandy 2 tablespoons Grand Marnier 1 quart heavy cream 1 quart whole milk 1 vanilla bean sliced in half lengthwise with seeds removed, or 2 teaspoons real vanilla extract Pinch salt 3/4 cup sugar 12 egg yolks 1 cup white chocolate, chopped (if using white chocolate chips, add 4 tablespoons vegetable oil)...
ENTERTAINMENT
July 1, 2010
1/2 small head savoy cabbage, cored and thinly sliced 3 tablespoons lime juice 2 teaspoons sugar 1/2 teaspoon kosher salt 2 tablespoons chopped fresh cilantro 2 tablespoons finely chopped scallions, whites and greens 1 tablespoon sour cream 1/4 to 1/2 teaspoon minced serrano pepper (optional) 2 to 3 tablespoons toasted pepitas (pumpkin seeds) (optional) In a medium bowl, combine the cabbage, lime juice, sugar and salt. Let sit for 15 to 20 minutes, stirring occasionally.
ENTERTAINMENT
December 24, 2009
Whiskey adds myriad subtle flavors in cooking. And what would holiday egg nog be without it? EGG NOG 8 large eggs 4 egg yolks 1 cup granulated sugar 5 cups whole milk 2 cups bourbon 1/2 cup blended Scotch 1 tablespoon pure vanilla extract 1/2 tablespoon freshly grated nutmeg In a mixing bowl, whisk eggs, egg yolks and granulated sugar until smooth. Pour into a large, heavy-bottomed saucepan. Stir in milk, gradually, blending well with each addition.
FOOD
October 29, 2009
Makes 12 (6 servings of 2 pancakes each) 1. Preheat oven to 250 degrees. Combine dry ingredients in a large bowl and set aside. 2. In another bowl, combine buttermilk, cream, egg yolks, and butter. 3. Heat a lightly oiled griddle or cast-iron frying pan over medium heat. When a drop of water beads up and sizzles on the griddle, it is hot enough. 4. Combine the two bowls of ingredients and stir just until blended, but lumps remain. 5. Whip the egg whites to a medium peak and fold them in gently.
FOOD
June 25, 2009 | By Rick Nichols, Inquirer Columnist
If you're trying to signal, as chef-owner Mitch Prensky currently is, that your sophisticated, "urban farmhouse" of a restaurant - Supper, by name - is tweaking its menu, tilting more toward farmhouse and less toward urban, what might be a good visual to start? Well, the deviled egg (albeit with a hit of wasabi or touch of chevre) might fill the bill: "Nobody," Prensky says, "doesn't like a deviled egg. " So it has come to pass that not only is Supper going to offer one starting next Wednesday at happy hour (5 to 8 p.m.)
ENTERTAINMENT
June 14, 2009 | By Craig LaBan, Inquirer Restaurant Critic
Could a concept as enlightened as seasonal, healthful cooking possibly exist at the Cherry Hill Mall? Yes, I know we're talking about the hallowed ground where the first climate-controlled indoor mall east of the Mississippi was born nearly half a century ago. I know we're talking about a town so thoroughly infested with big-box commercialism that any hopeful sprout of independently owned-restaurant spirit is often squashed by the cheesecake weight...
ENTERTAINMENT
March 27, 2008
Try a few of these Julia gems, recipes she and her friends compiled during her formative culinary years in France. Hollandaise is a delicately flavored sauce, good with vegetables, fish and eggs. This Boiling Butter Method is easier than some - a "Hollandaise without tears" that uses standard butter and takes about 5 minutes to make. HOLLANDAISE 2 teaspoons lemon juice (or for a more strongly flavored sauce, reduce the following to 2 teaspoons: 2 tablespoons wine vinegar, 2 tablespoons water or dry white wine and 1 teaspoon minced shallot)
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