Comments on: Farmers Market Finale #4; Butternut Cream Chiffon http://www.tastingmenu.com/2007/11/18/farmers-market-finale-4-butternut-cream-chiffon/ Focused on food. Sat, 05 Jul 2008 22:30:49 +0000 http://wordpress.org/?v=2.5.1 By: Denise http://www.tastingmenu.com/2007/11/18/farmers-market-finale-4-butternut-cream-chiffon/#comment-4129 Denise Sun, 09 Dec 2007 22:38:09 +0000 http://www.tastingmenu.com/2007/11/18/farmers-market-finale-4-butternut-cream-chiffon/#comment-4129 I found your site while researching food photography. I am a personal chef and would to take pictures of my food, however my camera doesn't want to cooperate. (Ok ok so it's me) But it's a big SLR camera and it's not something easily taken to clients homes and whipped out quickly for a shot. Do you have any suggestions for a point and shoot type? Your site is a fun read and I've added it to my blog list :) I found your site while researching food photography. I am a personal chef and would to take pictures of my food, however my camera doesn’t want to cooperate. (Ok ok so it’s me) But it’s a big SLR camera and it’s not something easily taken to clients homes and whipped out quickly for a shot.

Do you have any suggestions for a point and shoot type?

Your site is a fun read and I’ve added it to my blog list :)

]]> By: H.Alexander Talbot http://www.tastingmenu.com/2007/11/18/farmers-market-finale-4-butternut-cream-chiffon/#comment-4127 H.Alexander Talbot Sun, 09 Dec 2007 13:30:14 +0000 http://www.tastingmenu.com/2007/11/18/farmers-market-finale-4-butternut-cream-chiffon/#comment-4127 oh yes, and we are actually using this technique currently with persimmons for two reasons, one to extract liquid, the second, well persimmons ripen on their own schedule, so when too many are perfectly ripe, into the freezer they go until we are ready for them. oh yes, and we are actually using this technique currently with persimmons for two reasons, one to extract liquid, the second, well persimmons ripen on their own schedule, so when too many are perfectly ripe, into the freezer they go until we are ready for them.

]]> By: H.Alexander Talbot http://www.tastingmenu.com/2007/11/18/farmers-market-finale-4-butternut-cream-chiffon/#comment-4126 H.Alexander Talbot Sun, 09 Dec 2007 13:24:38 +0000 http://www.tastingmenu.com/2007/11/18/farmers-market-finale-4-butternut-cream-chiffon/#comment-4126 What then happens with liquid dripped from the squash? How does it taste? Does it have a taste? What if you added flavorings yogurt to the puree and then froze it? Would the result be a means to add richness while also being able to remove water? Speaking of freezing yogurt, would this process be a more efficient method for draining yogurt? What would this process do to potatoes or celery root? Thanks for the spark...again. What then happens with liquid dripped from the squash? How does it taste? Does it have a taste? What if you added flavorings yogurt to the puree and then froze it? Would the result be a means to add richness while also being able to remove water?

Speaking of freezing yogurt, would this process be a more efficient method for draining yogurt?

What would this process do to potatoes or celery root?

Thanks for the spark…again.

]]> By: Nicky http://www.tastingmenu.com/2007/11/18/farmers-market-finale-4-butternut-cream-chiffon/#comment-4105 Nicky Mon, 03 Dec 2007 21:36:56 +0000 http://www.tastingmenu.com/2007/11/18/farmers-market-finale-4-butternut-cream-chiffon/#comment-4105 I second what the others just wrote, freezing/defrosting sounds like the perfect solution, will try it with my next cake! Love your tips, Dana - thanks for sharing :) I second what the others just wrote, freezing/defrosting sounds like the perfect solution, will try it with my next cake! Love your tips, Dana - thanks for sharing :)

]]> By: Nina http://www.tastingmenu.com/2007/11/18/farmers-market-finale-4-butternut-cream-chiffon/#comment-4079 Nina Sun, 25 Nov 2007 05:54:24 +0000 http://www.tastingmenu.com/2007/11/18/farmers-market-finale-4-butternut-cream-chiffon/#comment-4079 I made a variation of this for Thanksgiving as part of a trifle along with Fresh Ginger Cake, Bourbon Whipped Cream, and Hazelnuts. It was fantastic! The flavor the of the butternut squash was so intense with a long, smooth finish. The freezing and defrosting/straining step is brilliant. I made a variation of this for Thanksgiving as part of a trifle along with Fresh Ginger Cake, Bourbon Whipped Cream, and Hazelnuts. It was fantastic! The flavor the of the butternut squash was so intense with a long, smooth finish. The freezing and defrosting/straining step is brilliant.

]]> By: Richard Chan http://www.tastingmenu.com/2007/11/18/farmers-market-finale-4-butternut-cream-chiffon/#comment-4071 Richard Chan Wed, 21 Nov 2007 06:58:02 +0000 http://www.tastingmenu.com/2007/11/18/farmers-market-finale-4-butternut-cream-chiffon/#comment-4071 I was wondering how you get so much intense flavor from the butternut. I thought you simmer the puree and evaporate some of the liquid but freezing is what does the trick. After reading this post, it really help further my appreciation of this dessert and warn me of the calorie intake. :) I was wondering how you get so much intense flavor from the butternut. I thought you simmer the puree and evaporate some of the liquid but freezing is what does the trick. After reading this post, it really help further my appreciation of this dessert and warn me of the calorie intake. :)

]]> By: Richie http://www.tastingmenu.com/2007/11/18/farmers-market-finale-4-butternut-cream-chiffon/#comment-4063 Richie Mon, 19 Nov 2007 09:42:11 +0000 http://www.tastingmenu.com/2007/11/18/farmers-market-finale-4-butternut-cream-chiffon/#comment-4063 Thats pretty gangster right there. Thats pretty gangster right there.

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