Beruflich Dokumente
Kultur Dokumente
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Kris Hoogerhyde,
Anne Walker,
and Dabney Gough
iii
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Introduction 1
Basic Ingredients a Equipment 7
Techniques 12
31
55
73
99
113
135
153
173
197
Sources 210
Acknowledgments 211
Measurement conversion
charts 213
Index 214
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Special equipment:
Chilling time:
Shelf life:
At least 4 hours
1 week
1 /2
2.
This technique
is useful when
you want pieces
of citrus fruit that are completely free of skin and membranesperfect for adding to ice pops,
topping a sundae, or garnishing a pie.
Slice the top and bottom off the fruit to expose the flesh. Set the fruit with one of the cut
sides down on the cutting board. Then, working top to bottom, slice off a thin strip of the peel,
removing as much of the white pith as possible. Repeat all the way around until no pith is
remaining. Set the fruit on its side. Starting with the topmost segment, make two cuts just inside
the membrane on either side of the segment. (For this delicate work, it helps to use a paring knife
rather than a chefs knife.) Remove the segment and repeat all the way around.
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Citrus
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Special equipment:
Chilling time:
Shelf life:
2 hours or overnight
1 week
3.
cup sugar
1/4
1/4
1 /2
2.
4.
5.
continued
Berries
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6.
7.
8.
cup sugar
1.
2.
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Cocoa Powder
Chocolate
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Special equipment:
Chilling time:
Shelf life:
2 hours or overnight
1 week
cup sugar
1/4
1 cup 1% or 2% milk
13/4 cups heavy cream
1/4
2.
3.
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4.
5.
7.
Sams sundae
One of the most popular sundaes at the
Creamery was invented by (and named
after) Annes husband, Sam. It features
Chocolate Ice Cream topped with bergamot
olive oil, a sprinkle of Maldon sea salt, and
a dollop of whipped cream. The citrusy
olive oil is a perfectly luxurious match for
the chocolate, and the salt leaves your
taste buds wanting more.
Chocolate
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218
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Pur
chas
eacopyof
S
WEETCREAM ANDS
UGARCONES
atoneoft
hes
er
et
ai
l
er
s
: