Comments on: Joy of tarte tatin

By: peter

peter — Thu, 06 Dec 2007 09:31:58 +0000

Yes, Filo pastry for a Tarte Tatin doesn’t work too well, but when next you make one, sprinkle a little Cinnamon over the apples, or better still a few drops of rosewater essence. Delicious !

By: florian from berlin

florian from berlin — Thu, 12 Jul 2007 12:47:54 +0000

i made puff pastry myself. once. for croissants, the recipe was from a cordon bleu cook book (brunch buffet). it contained a vast amount of butter, i think it was more than the flour, actually. you’re supposed to fold, roll, chill the dough (yeast dough) and the butter and then repeat quite a number of times. i couldn’t be bothered with all the chilling in between, so quite a bit of butter ran out in the baking process. the misshapen croissant thingies were still extremely yummy and entirely consumed by a cast of already quite stuffed brunch guests. we were quite glad not all of that butter was contained in the finished product, so we could pretend, they were “light” croissants.

to sum it all up: it is worth making the puff pastry from scratch, it’s not even difficult, but, as waz might say: it takes for bloody ever.

By: Alyssa

Alyssa — Thu, 21 Dec 2006 20:15:20 +0000

I just got mine too! What a wonderful surprise. Thanks Waz and Lenny.
Alyssa

By: Nick K.

Nick K. — Wed, 20 Dec 2006 18:11:44 +0000

Hey guys,
I just walked outside to get the mail and tripped over a package. To my surprise it was The Joy of Cooking and the facsimile copy! Thank you so much. This is a bit of a Christmas miracle!

By: cathy from chico, ca, usa

cathy from chico, ca, usa — Wed, 22 Nov 2006 04:52:05 +0000

Who won The Joy of Cooking books? How many people entered? Thanks for the excellent podcast!

By: James

James — Tue, 14 Nov 2006 19:49:49 +0000

Great episode guys. Looks really tasty!

By: Rachael

Rachael — Sat, 11 Nov 2006 21:52:37 +0000

That was super fun to watch!

By: Natalie

Natalie — Thu, 09 Nov 2006 00:18:57 +0000

I love making a tarte tintin, so easy and delicious. A great way to use up seasonal fruit. For Canadian Thanksgiving a couple of weeks ago I made one with pears and pecans. It was a hit at the dinner table Instead of puff pastry, I made it with a basic pastry recipe, which was still very yummy…

By: cathy from chico, ca, usa

cathy from chico, ca, usa — Wed, 08 Nov 2006 05:51:51 +0000

I always thought Phyllo and Puff Pastry were the same thing. I thought perhaps Lenny was wrong for a moment (how foolish of me!) before I Googled it:

Puff Pastry: gives the most even rising, most flaky effect and crispest texture. Made of many thin layers of flour and water between many thin layers of butter.

Phyllo (Filo) Dough: made by flour and water only, which is kneaded and stretched so thin that it looks like tissue paper. The dough can encase a filling, and brushed with butter in between the layers, after baking it resembles puff pastry. This is harder to work with and it doesn’t expand when baked like puff pastry.

By: Angie

Angie — Tue, 07 Nov 2006 22:53:59 +0000

mmmmm… dee-licious!