Michael Profile - Allrecipes.com (11625655)

cook's profile

Michael


Michael
 
Home Town:
Living In: Walnut Creek, California, USA
Member Since: Feb. 2010
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Mexican, Italian, Dessert, Gourmet
Hobbies: Sewing, Hiking/Camping, Camping, Walking, Music
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Savory Bacon Scones (before adding the second half of the dough)
Coconut Dinner Rolls
Coconut Dinner Rolls (brushing with egg)
Coconut Dinner Rolls (rising)
Coconut-Flavored Tortillas
About this Cook
I've been cooking for 20+ years and I am recently looking at possible positions as a chef down in the Caribbean somewhere. I was fortunate enough to have taken some classes from the California Culinary Academy back when they were doing weekend seminars. If you are local and would like to cook together over the next three months (Feb/Mar/Apr) that would be fun.
My favorite things to cook
Breads of all varieties, pies, cakes and cookies; sauces, gravies and reductions; roasted chicken; tortillas; chicken noodle soup. I've also taken a bartending course so I also like to invent drink concoctions from time to time.
My favorite family cooking traditions
None, to be honest. I was a latchkey kid growing up.
My cooking triumphs
Fellow gourmet-loving friends and I decided to recreate the food as seen in the movie Big Night. I chose to make the Timpano and it turned out perfect (after what was probably four hours of preparation and cooking time). I've been known for my bread and apple pies over the years.
My cooking tragedies
Back when I was married my mother-in-law was making suggestions on the sidelines and, distracted in the moment, I accidentally used baking powder instead of corn starch in an apple pie filling. Needless to say, the pie was quite horrible.
Recipe Reviews 1 review
Spanish Flan
The flavor of this recipe was good. I found the instructions to be lacking. In my attempt to make the caramel I found it impossible to get the sugar to change color at the medium-low heat... or medium... or even medium-high heat. My arm was tired after stirring for well over 20 minutes with no advancement of the color of the mixture. I tried adding a little water but this steamed off quickly. When I changed the heat to HIGH that's when, finally, it started changing to the classic caramel color and smell. I find it difficult to believe that medium-low heat can produce anything golden in color. Another problem I saw was the necessity to cool the resulting flan without solidifying the caramel that's now in the bottom of the dish(es). I have yet to solve this mystery but will continue to research for the proper method. If the caramel is too much like candy then it solidifies during the cooling step. It would be nice to have a target temperature for the caramel itself and to use a cooking thermometer at this step.--------- Update: Here is a better way to make the caramel. Combine: 2/3c. sugar; 2Tbl water; 1Tbl light corn syrup; 1/8tsp lemon juice... in a medium saucepan over low heat, stirring only until sugar dissolves. When sugar has dissolved, increase the heat to medium-high and cook without stirring until syrup turns deep amber, brushing sides with wet pastry brush, swirling pan, approximately 8 to 10 minutes.

5 users found this review helpful
Reviewed On: Feb. 13, 2010
 
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