Pear Clafoutis
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Date: 2019-09-11
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Comments and reviews: 9
Gilgamesh McBallin
I used to hate hate hate washing blenders until I learned from my own brother of all people (whom I'd lived with for years before he shared his secrets) that you can just put a few drops of soap and some hot water into a blender, turn it on, and it will literally wash itself. Your mileage may vary; too much soap or water will result in suds overload, but it's hilariously easy. You will have to rinse it a bit if you always add too much soap like I do.
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I used to hate hate hate washing blenders until I learned from my own brother of all people (whom I'd lived with for years before he shared his secrets) that you can just put a few drops of soap and some hot water into a blender, turn it on, and it will literally wash itself. Your mileage may vary; too much soap or water will result in suds overload, but it's hilariously easy. You will have to rinse it a bit if you always add too much soap like I do.
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ronbo8956
Hi John. Been watching you for years. Please Please Do a video of Chinese BBQ pork buns. Char siu bao. Saw your video. Not authentic. this is the holy Grail of foodies. Start at the Great Eastern Bakery on Grant St. In China Town San Francisco. We are so eager for you to figure out this recipe. 200 of us haven't been able to figure it out. Please and good luck. mosaicvoyageaol. com Ron
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Hi John. Been watching you for years. Please Please Do a video of Chinese BBQ pork buns. Char siu bao. Saw your video. Not authentic. this is the holy Grail of foodies. Start at the Great Eastern Bakery on Grant St. In China Town San Francisco. We are so eager for you to figure out this recipe. 200 of us haven't been able to figure it out. Please and good luck. mosaicvoyageaol. com Ron
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Soufiène Kabache
I work in a high end bakery that specializes on these. You dont want lumps of flour because it stops the puffage & crustification of the borders of the clafoutis. When your batter is super smooth and you dont put fruits near the borders of the dish, the sides puff up and get this awesome deep golden brown color. Baking them in smaller and shallow dishes also helps with it.
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I work in a high end bakery that specializes on these. You dont want lumps of flour because it stops the puffage & crustification of the borders of the clafoutis. When your batter is super smooth and you dont put fruits near the borders of the dish, the sides puff up and get this awesome deep golden brown color. Baking them in smaller and shallow dishes also helps with it.
reply
Reader
On the subject of Batter: Betty had some batter, and her batter was bitter. She wanted to make her bitter batter better. So she asked her brother, Bob, how to make her bitter batter better. And he said, Betty, you can make your bitter batter better by adding butter. So Betty added some butter to her bitter batter which made her bitter batter better.
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On the subject of Batter: Betty had some batter, and her batter was bitter. She wanted to make her bitter batter better. So she asked her brother, Bob, how to make her bitter batter better. And he said, Betty, you can make your bitter batter better by adding butter. So Betty added some butter to her bitter batter which made her bitter batter better.
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Ebba Lytle
So, actually this is a flaugnarde because it's not made with black cherries and almond extract is used because you didn't use cherries so no pits to add the benzaldehyde (the active chemical in almond extract. I learned something new. and that's never a bad thing. Thanks Chef John And yes, I do watch you to actually learn things about cooking.
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So, actually this is a flaugnarde because it's not made with black cherries and almond extract is used because you didn't use cherries so no pits to add the benzaldehyde (the active chemical in almond extract. I learned something new. and that's never a bad thing. Thanks Chef John And yes, I do watch you to actually learn things about cooking.
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Steve Logan
Chef john, close to my recipe, i peel brown skin pears and use half and half for a rich liquid, delicious, the rest of the recipe is the same. I bet some people use containers of nutmeg that were in the lazy susan when they bought their house, if not new, and it was left behind, lol. Use fresh grated nutmeg folks.
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Chef john, close to my recipe, i peel brown skin pears and use half and half for a rich liquid, delicious, the rest of the recipe is the same. I bet some people use containers of nutmeg that were in the lazy susan when they bought their house, if not new, and it was left behind, lol. Use fresh grated nutmeg folks.
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Matthew Pearson
A Food Wish I would make is maybe select some of your videos that are over 6 years old and do a Poll for us to select which one we would like to see Updated. I prefer your more recent videos as they seem to be more informative while the older ones were like Toss in the pan. cook. done.
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A Food Wish I would make is maybe select some of your videos that are over 6 years old and do a Poll for us to select which one we would like to see Updated. I prefer your more recent videos as they seem to be more informative while the older ones were like Toss in the pan. cook. done.
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Jeff Shands
Hey Chef John, I know that you are in California, have you ever been to the Courtland Pear Fair? In addition to lovely pear foods, you must try a Lockeford Sausage sammy. However, those Lockeford Sausages will stay with you all day. I believe that you know what I mean.
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Hey Chef John, I know that you are in California, have you ever been to the Courtland Pear Fair? In addition to lovely pear foods, you must try a Lockeford Sausage sammy. However, those Lockeford Sausages will stay with you all day. I believe that you know what I mean.
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Molly Smith
Very interesting I've been making variations of Clafoutis for the last 15 years and really enjoyed it. This year, we are inundated with Italian plums so that will be the next variation baked in my kitchen. Thank you, Chef John for your devotion to education.
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Very interesting I've been making variations of Clafoutis for the last 15 years and really enjoyed it. This year, we are inundated with Italian plums so that will be the next variation baked in my kitchen. Thank you, Chef John for your devotion to education.
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