Text 30577, 94 rader
Skriven 2015-09-03 20:48:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: stinks to the ear 178
=============================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> dried pig's ears as dog treats.

 ML> They came fried in julienne strips and were found among the
 ML> potato chips, wasabi peas, and suchlike. And came from a
 ML> sausage company. I figured they were meant to be human food.

Too bad they didn't taste better cause the concept sounds great.

 ML> I take it mizu must mean fake, mock, or simulated?

 JW> Mizu means water in Japanese.

 ML> My defective learning of Asian languages

I had to look it up. All I know is konichiwa, sayonara, biru and
domi arigato.   

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Japanese Cotton-Soft Cheesecake
Categories: Japanese, Cheesecake
  Servings: 8

      8 oz pkg cream cheese, softened
      4 TB unsalted butter, softened
    1/2 c  granulated sugar, divided
      1 pn kosher salt
      5 lg eggs, separated 
      1 ts zest and 
      2 TB fresh juice 
    1/2 c  sour cream, room temp
    1/3 c  cake flour
      2 TB cornstarch
    1/4 ts cream of tartar

Love the flavor of cheesecake, but find it too rich? Then this
lighter Japanese version is for you. Airy meringue is folded into a
not-so-sweet cheesecake batter to create a texture that's ethereally
light. A good shot of lemon juice and the addition of sour cream
give it some traditional cheesecake appeal.

Adjust oven rack to lower-middle position and preheat to 340 F.
Grease the bottom and sides of an 8- by 3-inch springform pan and
wrap the bottom half of the pan with foil to create a waterproof
seal (see note above). Set into a roasting pan.

In a stand mixer fitted with a paddle attachment, beat cream cheese,
butter, 2 tablespoons sugar, and salt on medium speed until very
creamy scraping down sides as necessary with a rubber spatula (about
2 minutes). Beat in egg yolks and lemon zest until smooth, about 30
seconds. Replace paddle attachment with whisk attachment. Whisk in
the lemon juice and sour cream on medium speed, scraping down sides
as necessary with a rubber spatula, until combined.

Sift the flour and cornstarch over the batter and whisk until
completely combined. Transfer mixture to a large bowl, using a
rubber spatula. Thoroughly wash and dry stand mixer bowl and whisk
(a dirty bowl will prevent whites from aerating properly)

Using the mixer's whisk attachment, beat egg whites and cream of
tartar on high speed until frothy. Slowly pour in the remaining
sugar and continue to whip to medium-peak stage (see note above).
Don't over-whip.

Fold a third of the meringue into the batter with a rubber spatula
until almost combined. Gently fold in the remaining meringue in two
more batches.

Pour the batter into the springform pan and set on the oven rack.
Pour about 2 inches hot water into the roasting pan (see note
above). Bake until the cake is golden and just firm in the center,
40 to 45 minutes. 

Remove roasting pan from oven and let springform pan remain in water
bath for 30 minutes. Set on wire rack to cool for another 30
minutes, then chill until set, about 3 hours. Serve.

Yvonne Ruperti  

  From: Serious Eats 
                  
 
MMMMM-------------------------------------------------

YK Jim


... I know Karate... and several other japanese words

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