Up late

[JohnDB]

I tried a few no bake cheese cakes and they all came out awesome. My wife used to have such trouble with the bake it cheese cakes, so I wanted to try to bake one to see if I could figger what her trouble was with them.

So I did and they came out perfect. I've made them several times since then and they're always good, no cracks or nothing, perfection. I felt pretty good about that because she had trouble, lol. She was a wonderful cook with anything else, just not cheese cakes.

Cracks come from overbeating the mixture and no acid to relax the proteins. Cream cheese has the normal proteins as any other cheese...but a cheesecake is a baked emulsion.(like hollandaise) and is susceptible to cracking once it souffles up. But I usually put a touch of lemon juice in my batter... works wonders.

But standard isn't in my repertoire.
I piped in a chocolate swirl into my vanilla made by melting 8 oz of dark chocolate and beating it into the batter... also my batter isn't the normal 3 eggs and 1 lb of cream cheese...I used marscapone instead for ⅓ of the cream cheese. Making it really super rich and creamy. Moreso than normal.

Yeah...it's fun.

 

[stovebolts]

I love cast iron skillets! My wife does most.... ok, all of the cooking so now my skillets are hung on a nail over the fireplace as well decorations lol!

I would have traded you nights... I didn't get home till last midnight...

Cheesecake sounds good! I need a vacation to Tn!

 

[stovebolts]

But standard isn't in my repertoire.
I piped in a chocolate swirl into my vanilla made by melting 8 oz of dark chocolate and beating it into the batter... also my batter isn't the normal 3 eggs and 1 lb of cream cheese...I used marscapone instead for ⅓ of the cream cheese. Making it really super rich and creamy. Moreso than normal.

Yeah...it's fun.

You have no idea how good that sounds right now!

 

[JohnDB]

I love cast iron skillets! My wife does most.... ok, all of the cooking so now my skillets are hung on a nail over the fireplace as well decorations lol!

I would have traded you nights... I didn't get home till last midnight...

Cheesecake sounds good! I need a vacation to Tn!

We got room for two more at the table...might want to bring some kind of side dish. The host always grills some NY Strip hogs and chicken breast and some kind of pork product (chops, sausages) we bring the rest.
The tart tatin is giving me pause though...it's been a long time since I've attempted one.
My cast iron skillet hasn't been used in a while and the seasoning is kinda thin.
I was thinking that maybe just an ordinary apple pie...but I got this puff pastry thawing...and ordinary is just so ordinary. Tart tatin is kinda really pretty. (Upside down apple pie)

Maybe I should make 2...one for practice and one to take. Dunno... gotta stew on it for a bit.

 

[Edward]

Of course they can cook a little... like most people.
I was a 4 star 5 diamond chef when I was younger...I'm in cookbooks and stuff. (Considered out of date now)
I have thousands of dollars tied up in expensive knives, pans and equipment...and I know how to use them all.
My mandolin doesn't play a single note of music. My chinoise is still fine and strains hot sauces better than anything...I usually don't do more than a couple of quarts but it can do gallons.
My kitchaide mixer holds 2 gallons and has a DC motor...quite a bit bigger and stronger than a standard "professional" one. My other KitchenAid mixer is a standard small one (5 quart)
Then there are tons of different pans for making different things. From 3 dimensional animals to various round sizes...I made my own wedding cake and we did good to get the top tier (out of 4) to stash for our first anniversary because the guests ate it all and left the chocolate cake practically untouched. Then the tart pans and muffin pans in many shapes and sizes. I put chocolate working items back in my kitchen which includes granite slabs (in place of marble) and 11 lb bricks of swiss chocolate and the candy molds. I can temper the chocolate and make anything.

I still like cooking. I can't do it for a living anymore...but I do enough to wow my family and friends. I probably need to "thin the herd" but I haven't a clue where to start.

Oh, you're a chef! I didn't know that, lol. I'm no chef but I wow my family and friends too...but they can't cook, lol! I can even cook better than all four of my brothers daughters.

 

[Edward]

Cracks come from overbeating the mixture and no acid to relax the proteins. Cream cheese has the normal proteins as any other cheese...but a cheesecake is a baked emulsion.(like hollandaise) and is susceptible to cracking once it souffles up. But I usually put a touch of lemon juice in my batter... works wonders.

Learn something new everyday! I didn't know that. That was one of my wife's biggest problems was they looked horrible and were full of cracks. So that's what her problem with them was. I couldn't figure out where she went wrong because I thought they are easy to make.

Her mom could make cheese cakes good every time. I guess she didn't tell her daughter to not overbeat it, lol!

 

[Edward]

Of course they can cook a little...

My family's ideas of cooking is boiling hot dogs, lol!

I made a couple cheese cakes when I was staying with them and (his daughter) just stood there watching like I was something special or something, a woman!

I just pulled out some homemade oatmeal cookies from the oven and their in there cooling.

 

[Selah]

Blah,cheese cake.yuck.

As much as i love cheese,nope

There isn't any cheese in cheesecake. Have you not tried it before?

 

[Selah]

Here you go Brother!

Reminiscient of far simpler times. Good stuff.

 

[jasonc]

There isn't any cheese in cheesecake. Have you not tried it before?

Yes

 

[Edward]

There isn't any cheese in cheesecake. Have you not tried it before?

Isn't cream cheese a type of cheese?

 

[Selah]

Isn't cream cheese a type of cheese?

Technically, last I heard of American FDA's standards, cream cheese is categorized as a cheese. The processing is a four stage process that makes its creation unlike that of what is typically imagined as a cheese texture.
It is more likened unto a creamed cheese texture.

 

[medievalglo]

Cast iron gave me greif though...
It's been a while since I used it last and there were some rust spots on it.
But I seasoned it and baked off some scratch pancakes in it to help season it well.

Anybody else like cast iron skillets?

My husband LOVES them....... Do yourself a favor.....NEVER, and I mean NEVER ever accidentally or on purpose cook spaghetti/tomato sauces in them and forget to get the offending sauce out right away..... My dearest would scold you, too!!! lol