tag:blogger.com,1999:blog-5541500.post1315041175163975817..comments2024-03-28T18:35:54.237+09:00Comments on BigHominid's Hairy Chasms: Babish takes on tiramisuKevin Kimhttp://www.blogger.com/profile/01328790917314282058noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-5541500.post-81218691971830989772019-11-14T09:12:26.233+09:002019-11-14T09:12:26.233+09:00It is fairly labor intensive, but given some of th...It is fairly labor intensive, but given some of the dishes you've made, I don't think it would be out of the ordinary. If you don't make the ladyfingers from scratch, though, it is relatively easy.<br /><br />Another point on the custard: Although in the narration he says that he is mixing four egg yolks with a cup of sugar to make the zabaglione, what he actually mixes in are <i>six</i> egg yolks, and there seems to be quite a bit of egg white in the bowl with the yolks (you can see this at 3:09); it looks like he might have been a little lazy in separating the eggs. Those egg whites are going to make the custard firmer than usual, and may have contributed to the cake ending up the way it did.Charleshttp://www.liminality.orgnoreply@blogger.comtag:blogger.com,1999:blog-5541500.post-73753383462553433592019-11-13T13:09:33.301+09:002019-11-13T13:09:33.301+09:00Interesting insights! I'd try my hand at makin...Interesting insights! I'd try my hand at making some tiramisu, but Rea makes it look like a lot of work.Kevin Kimhttps://www.blogger.com/profile/01328790917314282058noreply@blogger.comtag:blogger.com,1999:blog-5541500.post-25794309181334968742019-11-13T11:33:34.472+09:002019-11-13T11:33:34.472+09:00The custard looks a little too firm to me, which i...The custard looks a little too firm to me, which is odd, seeing as its not actually a custard (he didn't cook the eggs over a bain-marie). It should have some firmness, of course--you don't want the thing falling apart--but not that much.<br /><br />Also, I think he might have soaked the ladyfingers a <i>little</i> longer in the coffee/rum mixture. They're not supposed to be soggy, but I think it would be nice if they absorbed a little more of the mixture.<br /><br />Still, I believe him when he says it tasted good. The inferior tiramisu I was talking about will often use gelatin to set, which misses out on the flavor of a more traditional custard preparation.<br /><br />Truth be told, though, I can't remember the last time I actually had tiramisu. I do remember that one at Puccini, though.Charleshttp://www.liminality.orgnoreply@blogger.com