tag:blogger.com,1999:blog-3499337148337221781.post4279878465483045573..comments2024-03-23T18:15:22.541-07:00Comments on Alice Medrich: Carrot ImprovAlice Medrichhttp://www.blogger.com/profile/10198540644001665516noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-3499337148337221781.post-51018322959158854532012-02-04T13:50:45.603-08:002012-02-04T13:50:45.603-08:00Hello Alice
I love your books and now find it dif...Hello Alice <br />I love your books and now find it difficult to think of using other recipes! I have a medical condition that means I need to eat a low fat diet most of the time, but even if I didn't need to I think I'd still prefer your way of cooking-- things just taste better with less butter and sugar. Thank you for posting the carrot torte, but do you ever make a Californian style Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3499337148337221781.post-70868809428080227352012-02-02T21:43:59.539-08:002012-02-02T21:43:59.539-08:00Love the empty bowl, the candor and the relaxed wa...Love the empty bowl, the candor and the relaxed way in which you deliver such a scrumptious sounding recipe. Thanks.Jill Mant~a SaucyCookhttp://saucycooks.comnoreply@blogger.comtag:blogger.com,1999:blog-3499337148337221781.post-75270231649382290192012-02-02T19:32:49.637-08:002012-02-02T19:32:49.637-08:00The empty soup bowl says it all! My family loves s...The empty soup bowl says it all! My family loves soup, so I will give this recipe a go. <br /><br />I have been working with your recipes for years with consistent success. Thank you! For the record, I always follow them exactly the first few times and adapt them for dietary reasons when needed or just to experiment with new ideas. Thanks, Alice.Kathynoreply@blogger.comtag:blogger.com,1999:blog-3499337148337221781.post-25759241876791574962012-02-02T13:45:18.415-08:002012-02-02T13:45:18.415-08:00Is the recipe you are using the one from the book,...Is the recipe you are using the one from the book, Baking At Julia's? Was there any improvement this time or was it exactly the same. Did you have the same problem the 8 inch size? I can't lay my hands on my copy of that exact recipe. IF you want to scan or type out the ingreds or attach it and email to me at alice.medrich@att.net, I will have a look and see if we are both talking Alice Medrichhttps://www.blogger.com/profile/10198540644001665516noreply@blogger.comtag:blogger.com,1999:blog-3499337148337221781.post-66046935794256410462012-02-02T13:17:25.490-08:002012-02-02T13:17:25.490-08:00Ooh, I'm really looking forward to your genois...Ooh, I'm really looking forward to your genoise post!<br /><br />I tried it again today and they still dipped in the middle. [The edges were high but then they concaved]. I don't know if that helps, but our AP flour [at least the brand I used] is 11% protein. we have another one which is 10.5%, and our cake flour is 10%. Does it matter which one I used? I used the first one.<br />I made Noam from Israelnoreply@blogger.comtag:blogger.com,1999:blog-3499337148337221781.post-42653257304041718862012-02-01T16:10:04.179-08:002012-02-01T16:10:04.179-08:00The problem may have to do with small differences ...The problem may have to do with small differences in flour. Flour in Israel may have a little different protein content than the flour that I used for that original recipe. When I switched from bleached all purpose flour to unbleached all purpose flour (which I now like better), my genoise was sinking in the center as it cooled too. I fixed it by increasing the amount of flour by a very tiny Alice Medrichhttps://www.blogger.com/profile/10198540644001665516noreply@blogger.comtag:blogger.com,1999:blog-3499337148337221781.post-73395717631649633882012-02-01T13:55:12.925-08:002012-02-01T13:55:12.925-08:00Hi Alice!
First I must thank you for many awesome ...Hi Alice!<br />First I must thank you for many awesome recipes. I learn so much from your recipes and writing. I especially adore 'Chocolate and the art of low fat desserts' which is still quite inventive. Thank you so much.<br />Now another non-carrot question, if you may.. I saw a video of yours on youtube with Julia Child in which you have made a chocolate genoise raspberry ruffle cakeNoamnoreply@blogger.comtag:blogger.com,1999:blog-3499337148337221781.post-19912478337019683692012-01-31T11:05:25.493-08:002012-01-31T11:05:25.493-08:00Thank heavens for something unrelated to carrots.....Thank heavens for something unrelated to carrots...<br />Kimberly, doing the math can help you get in the ball park. The area of the 8 inch cheesecake pan is 50 inches (remember pi r squared?) and the area of the 9x13 is 117 inches. Divide 50 into 117 and get 2.34. Multiply the ingredients in the single recipe by 2.34 and you will get ingredients for a cake that is the same height as the Alice Medrichhttps://www.blogger.com/profile/10198540644001665516noreply@blogger.comtag:blogger.com,1999:blog-3499337148337221781.post-18495289956475362102012-01-31T09:31:06.297-08:002012-01-31T09:31:06.297-08:00Alice-- I have been wowing people with your recip...Alice-- I have been wowing people with your recipes for a long time now-- thanks for all the wonderful cookbooks! I have a question for you that is unrelated to carrots. I need to make a dogbone shaped cheesecake for 75. How would I go about adapting your low fat cheesecake (a real winner every time I make it) to a 9x13 pan? Ingredient amounts and bake time in particular. I would appreciate anykimberly rochesternoreply@blogger.com