From fresh pumpkin to purée Trial 1: Boiled

Introduction:

It is once again Autumn and this means pumpkin flavored foods of all kinds (especially baked). The challenge living in France is that canned pumpkin does not exist, but wedges of fresh pumpkin like the one in Figure 1. are sold everywhere. 

My current experiment is determining how to turn fresh pumpkin into a viable pumpkin puree for soups and baked goods. There are a variety of methods proposed: boiling, baking, and microwaving. Trial 1. is boiling.

Figure 1. Pumpkin wedge. Baguette for scale


Procedure:

• Peel pumpkin and chop into approx 1 inch/3 cm cubes. See Figure 2.
• Place in pot of boiling water. Pumpkin will float
• Boil until soft
• drain and cool
• mash/blend using a potato masher or blender. See Figure 3.

Figure 2. Peel and chop into cubes.


Figure 3. Mash/Blend boiled pumpkin

Results and Observations:

The boiling went much faster than I expected (15-ish minutes). The pumpkin was more difficult to drain than I anticipated. It worked out because I was making soup (even so the soup was a bit watery), but next time I would be sure to drain the cooked pumpkin more. Perhaps using cheese cloth and allowing more time post-boil would produce a better puree. 

I will report on my future findings.

Fruits Rouges (trial 2) and euro-adaptaions

 Figure 1. products of Fruits Rouges Scones Trial 2.

Today I conducted my second trial of the fruits rouges scones recipe. I also made a chocolate chip scone "control" batch to help demonstrate what variables are may be due to our European context (quality of ingredients, conversion error switching from Fahrenheit to Celsius) versus the intrinsic nature of fruits rouges.

Trial 1 of fruits rouges (red fruit) scones yielded blog-like scones. My hypothesis is that it is a byproduct of the fruits added water content. If so further testing and research will be needed to properly adjust the recipe.

Trial 2
Variables used:

• 1 cup, not the 1.5 cups of trial 1, fruits rouges was defrosted and drained before being added to scones
• Chocolate chip "control group" scones were also baked. See figure 2.

Observations:
Fruits rouges scones were less purple and "blob-like" than trial 1, though still somewhat "blob-ish". The reduction, defrosting, and draining all had positive effect upon the scone outcome. Using only 1 cup of fruits rouges made the scones less "tangy". 

The control group turned out as desired (see figure 2.), seeming to demonstrate that "blob-like-ness" is an effect of the fruits rouges and not our European setting.

Overall Trial 2 was an improvement upon Trial 1.

Note:
I have also provided a few conversions in my scones recipe for use in a European setting so you don't have to (really it's so I don't have to keep doing it every time)

1/2 C butter is 113 grams
400^oF is approx 204^oC (200^oC if your oven is as non-precise as mine)

Original recipe here

figure 2.  Chocolate chip "control group" scones 

Fruits Rouges Scones

 Today I made "fruits rouges" (red fruits) scones. Fruits rouges is a common French ensemble, whether as a frozen berry mix, ice cream flavor, or an infusion (the French term for herbal tea).

Experimental Procedure:
The recipe is yet another variation on my chocolate chip scone recipe: link here
Instead of using chocolate chips or a mixture of chocolate chips and fruit as I have with previous versions, I used a 1.5 cups of frozen fruits rouges.

Observations:

I am not sure why this batch came out rather "blob-like" in shape, possibly from extra moisture in the fruit, possibly from an improperly heated oven. The purple color makes it harder to determine when the scones are fully cooked, and although I baked these scones for 18 minutes perhaps I should have baked them longer.

The lack of chocolate and the tangy/tart flavor of  fruits rouges resulted in the scones not being sweet. Thankfully this can be remedied with a little powdered sugar. See figure 1.

figure 1.

6 Layer/Magic bars in France: the joys of speculoos

In college 6 layer bars/Magic bars/other regional names for this dessert of glory was my go-to dessert for group events.  They are always a crowd please-er and embarrasingly easy to make.  Seriously the hardest step is crushing a package of graham crackers.

For my second dessert attempt in France I made them, but had to make a few modifications due to availability/lack of availability of ingredients, namely graham crackers.  Instead I used speculoos cookies (see Figure 2. below).  If you have not had speculoos in its may forms of joy and wonder, get on a plane and come to France or the Netherlands (speculoos is originally Dutch, one of the many glorious Dutch contributions to the world).  Or beg someone you know in France to mail you some.


Ingredients:
1/2 250g stick of butter (see Figure 1.)
350g speculoos cookies
200g shredded coconut
397g (1 can) sweetened condensed milk
400g dark chocolate

Bake Time: 25 minutes

Directions:

• Prehead oven to 176°^C (350°^F)
• Crush speculoos into tiny bits (see Figure 3.)
• Melt butter and in bowl combine with speculoos (Figure 4.)
• Pour into pan and spread evenly (Figure 5.)
• Add coconut (Figure 6.)
• Chop chocolate into small bite-size pieces (Figure 7.)
• Add chocolate
• Pour sweetened condensed milk onto pan, making sure to evenly spread and avoid pouring on the sides of the pan. (Figure 8.)
• Bake 25 minutes
• Allow goodness to cool
• Enjoy!

Figure 1.  1/2 250g butter

Figure 2.  Joy and glory

 Figure 3.

Figure 4. melted butter

Figure 5. form crust

Figure 6.

Figure 7.

Figure 8.

Observations:
Dessert was once again hit with the crowd
Speculoos makes life and everything better
Chopping chocolate by hand was a lot of work
Potato masher was a great tool for pulverizing the speculoos
Using butter or non-stick spray would help with crust sticking in corners and edges

Baking in France: Chocolate Chip Cookies (attempt 1)

 Today was one of my first attempts at baking in France.  I started off with the classic chocolate chip cookie.  Recipe here.  As expected there were some challenges/conversions to be made.

Change #1 butter comes in 250g bars.  1 cup of butter = 227g butter.  Because I do not own a scale (yet) and did not want to estimate 227g, I used the whole 250g butter.

The new laboratory

So far, so good
Change #2.
350°^F is 177°^C.  Of course I misread this and set the oven to 130°^C (266°^F).  The cookies took longer, but otherwise seem unaffected.

The end result:

Observations:

The cookies are good.  No observed change with the addition of 23g of butter. 

Success!

Giant Chocolate Chip Cookie

After much experimentation (see previous trial posts) here is my current working recipe for a giant chocolate chip cookies baked in a 7 inch cast iron pan.  When coupled with ice cream this dessert is known by various trademarked names.  Whatever you call it, it's a giant cookie of joy.

Ingredients:

2.5 C flour

1 C brown sugar

0.5 C wht sugar

1 C butter

1 tsp soda

1 tsp salt

1 tsp vanilla

0.5 tsp water (critical, see Figure 1. for explanation)

2 eggs

2 C semi-sweet chocolate chips

Bake Time: ±30 minutes

Makes 4 giant cookies

Directions:

• Preheat oven to 325°^F
• Cream (mix) the butter and sugars
• Add eggs, vanilla, and water
• In separate bowl mix dry ingredients (flour, soda, salt)
• Add dry ingredients in and mix well
• Add chocolate chips
• Fill 7" cast iron pan 2/3 to 3/4 full with dough (it will rise)  See Figure 2.
• Bake 30 minutes
• Allow cookies to cool in pan for several minutes before moving to a cooling rack.
• Enjoy!

Figure 1.  

The essential 0.5 tsp of water to ensure the mixture has adequate Hydrogen bonding for premium structure and texture.  Yes, baking is Chemistry

Figure 2.

7" cast iron pan 2/3 full to prevent overflow and lengthen cook time.

Giant Cookie trial 2

The quest continues to make the perfect giant cookie.

Experimental Procedure:

For this trial I once again followed my chocolate chip cookie recipe found here with the following variations:

• Oven was preheated to 325 instead of 350
• 7" cast iron pan was filled between 2/3 and 3/4 full of raw dough before baking (see figure 1. at the bottom of the page)
• Cookie was baked for 30 minutes and then allowed to cool.

Results and Observations:

• The cookie edges and middle baked in sync and arrived at the desired browned edges with soft center.  I was able to avoid crunchy edges and raw core.
• Cookie stayed within the confines of the cast iron pan and did not threaten to overflow.
• Total bake time was 30 minutes

I do believe I have discovered the ideal baking conditions.  While this trial did not control for individual variables so as to be able to determine the exact roles of each variables, the goal of this experiment was not to isolate the variables but to arrive at the best giant cookie possible.

Further testing and consumption will be required to determine if this is in fact the "best" giant cookie, but for now I find this recipe with these modifications to be excellent for the time being.  So take this experiment, bake some giant cookies, and enjoy!

Figure 1. The 7" cast iron pan filled 2/3 full of raw cookie dough.