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New PDF release: All About Apples - A tasting menu from Scott Carsberg of

By Scott Carsberg, Hillel Cooperman, Peyman Oreizy

100 pages 291 pictures "capture the reality of ways Lampreias meals is absolutely made."

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Extra resources for All About Apples - A tasting menu from Scott Carsberg of Lampreia

Example text

You don’t want too much extra liquid in the batter. Put the grated apple in the batter. Mix well. Once you’ve got the right consistency, add a pinch of salt–½ a teaspoon. Mix thoroughly. Slowly add 5 to 7 tablespoons of the Farina pasta flour. The amount depends on the moisture of the ricotta. You’ll have to judge this yourself. Place in refrigerator, covered with a cloth towel, until ready to boil. Let the mixture sit for a couple of minutes to settle. Fold it into a pastry bag with a medium even tip.

The texture should be such that the mixture doesn’t fall off the whisk. Mix the whipping cream with a whisk until it thickens. A light pinch of cinnamon. No more. Add the sour cream to the mixture. Whisk gently. The final texture of the cream should be relatively thick and stick easily to the whisk. 77 To Complete Pour the soup into a bowl. Place a quenelle of the cinnamon cream on top of the soup in the bowl just before serving. To create the quenelle, place the spoon in boiling water just before you scrape it across the side of the bowl with the cream.

To test whether the cake is done, put a knife in the middle periodically when you think it’s ready. When the knife comes out clean, the cake should be ready. Touch the blade carefully to your lip to check that the inside of the cake is hot. When the cake is done, remove it from the oven and lay the cake still in the pan on a rack so air circulates above and below the pan to cool the cake. After a couple of minutes the cake will start to recede a little bit from the sides—sink and shrink. Go around the edge of the cake with a knife to help it completely recede from the sides of the pan.

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All About Apples - A tasting menu from Scott Carsberg of Lampreia by Scott Carsberg, Hillel Cooperman, Peyman Oreizy


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