Comments on: TGRWT #6: Applecake (with too little lavender) http://blog.khymos.org/2007/09/30/tgrwt-6-applecake-with-too-little-lavender/ - dedicated to molecular gastronomy Thu, 20 Nov 2008 12:48:47 +0000 http://wordpress.org/?v=2.5 By: Magnus http://blog.khymos.org/2007/09/30/tgrwt-6-applecake-with-too-little-lavender/#comment-37479 Magnus Tue, 02 Oct 2007 16:08:35 +0000 http://blog.khymos.org/2007/09/30/tgrwt-6-applecake-with-too-little-lavender/#comment-37479 Yes, didn't mean that the temp was 175 °C in the cake, but it's got to be a little hotter than 100 °C anyway, doesn't? If you have butter and water in an emulsion the temp goes up. but still, won't do such a difference in temp, but still... I've tried do simmer the apple/lavendel on the lowest setting on my stove with the lid on until it was a nice jell. Much more lavendelflavour, but the apples tasted more like fresh then baked. I'm thinking about doing a "half&half" cake with half baked appels in sugar and butter and half with my slow compott. What do you think, can it work? Yes, didn’t mean that the temp was 175 °C in the cake, but it’s got to be a little hotter than 100 °C anyway, doesn’t? If you have butter and water in an emulsion the temp goes up. but still, won’t do such a difference in temp, but still…

I’ve tried do simmer the apple/lavendel on the lowest setting on my stove with the lid on until it was a nice jell. Much more lavendelflavour, but the apples tasted more like fresh then baked. I’m thinking about doing a “half&half” cake with half baked appels in sugar and butter and half with my slow compott. What do you think, can it work?

]]> By: Martin Lersch http://blog.khymos.org/2007/09/30/tgrwt-6-applecake-with-too-little-lavender/#comment-37412 Martin Lersch Mon, 01 Oct 2007 19:32:14 +0000 http://blog.khymos.org/2007/09/30/tgrwt-6-applecake-with-too-little-lavender/#comment-37412 african vanielje: yes - that would be a good idea, especially since it would allow you to add lavender to taste (which is possible with the cake batter to, but perhaps not as desireable) Magnus: I agree that 175 °C is too hot, but the lavender inside the cake is always < 100 °C due to the continous evaporation of water. The lavender used for decoration on the surface however is a different story. papin: that's exactly what I was afraid of - the soapy feeling... african vanielje: yes - that would be a good idea, especially since it would allow you to add lavender to taste (which is possible with the cake batter to, but perhaps not as desireable)

Magnus: I agree that 175 °C is too hot, but the lavender inside the cake is always < 100 °C due to the continous evaporation of water. The lavender used for decoration on the surface however is a different story.

papin: that’s exactly what I was afraid of - the soapy feeling…

]]> By: papin http://blog.khymos.org/2007/09/30/tgrwt-6-applecake-with-too-little-lavender/#comment-37387 papin Mon, 01 Oct 2007 12:50:32 +0000 http://blog.khymos.org/2007/09/30/tgrwt-6-applecake-with-too-little-lavender/#comment-37387 I found a few recipes using lavender and the quantities of dried lavender flower buds used varied between two teaspoon to two tablespoon per kilo of ingredients. I found that it is very easy to add too much lavender. It doesn't taste bad, but I get the feeling there is soap in the dish. I agree with Magnus, simmering in hot water seems important. I found a few recipes using lavender and the quantities of dried lavender flower buds used varied between two teaspoon to two tablespoon per kilo of ingredients. I found that it is very easy to add too much lavender. It doesn’t taste bad, but I get the feeling there is soap in the dish.

I agree with Magnus, simmering in hot water seems important.

]]> By: Magnus http://blog.khymos.org/2007/09/30/tgrwt-6-applecake-with-too-little-lavender/#comment-37380 Magnus Mon, 01 Oct 2007 09:13:00 +0000 http://blog.khymos.org/2007/09/30/tgrwt-6-applecake-with-too-little-lavender/#comment-37380 I've messed around with som ideas for apple/lavendel. I've tried one appelcake, just a standard recipie but switched the cinnamon for lavendel. And a simple applecompott, just sliced apple, sugar, butter and lavendel. Two appels 2-3 tablespoons of lavendel... The thing is I belive 175 degrees is to hot for the lavendel. You don't brew your herbal tea at those temperatures... A long simmer on a low heat in my applecompott brought out a much more distinct flavor of lavendel. Any other ideas? I’ve messed around with som ideas for apple/lavendel. I’ve tried one appelcake, just a standard recipie but switched the cinnamon for lavendel. And a simple applecompott, just sliced apple, sugar, butter and lavendel. Two appels 2-3 tablespoons of lavendel…

The thing is I belive 175 degrees is to hot for the lavendel. You don’t brew your herbal tea at those temperatures… A long simmer on a low heat in my applecompott brought out a much more distinct flavor of lavendel.
Any other ideas?

]]> By: african vanielje http://blog.khymos.org/2007/09/30/tgrwt-6-applecake-with-too-little-lavender/#comment-37346 african vanielje Sun, 30 Sep 2007 20:18:20 +0000 http://blog.khymos.org/2007/09/30/tgrwt-6-applecake-with-too-little-lavender/#comment-37346 Martin this still looks delicious, perhaps serve it with a chantilly cream whipped with lavender infused syrup? Martin this still looks delicious, perhaps serve it with a chantilly cream whipped with lavender infused syrup?

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