What is levure chimique?
genevieve
soda or baking powder?
To make the matter worse, it asked for "1/2 pacquet de levure chimique",
now, how many grams/spoons of levure chimique are there in a packet???
I assume that there's a standard packets for it. This recipe came from
French edition of Saveur, I think for the readers in France, not Canada.
Any help would be greatly appreciated! TIA
PENMART01
>I had a recipe in French that calls for levure chimique. Is it baking
>soda or baking powder?
English-French Gastronomy Dictionary
http://www.beyond.fr/food/dictionary.html
levure chimique - baking powder
>To make the matter worse, it asked for "1/2 pacquet de levure chimique",
>now, how many grams/spoons of levure chimique are there in a packet???
>I assume that there's a standard packets for it. This recipe came from
>French edition of Saveur, I think for the readers in France, not Canada.
>Any help would be greatly appreciated! TIA
If you'd post the entire recipe it would be much easier to help determine the
quantity of baking powder.
Sheldon
````````````
Jill Sanders
>
> If you'd post the entire recipe it would be much easier to help determine the
> quantity of baking powder.
>
> Sheldon
> ````````````
Silly me, of course :) This recipe is for Madeleine, makes 3 dozen.
Here goes:
5 eggs
200 g sugar
200 g flour
180 g butter, melted and cooled
zest of 1/2 lemon
(1/2 package of baking powder)
Instruction: whip eggs and sugar until turn white, add zest, flour,
baking powder and melted butter respectively. Chill batter in
refrigerator for 15 minutes while preparing the pan. Butter and flour
madeleine pan, bake 180 C for 10 minutes. Unmold while still hot, and
cool in a rack.
Thanks for any suggestion in advance.
Victor Sack
> I had a recipe in French that calls for levure chimique. Is it baking
> soda or baking powder?
Baking powder.
> To make the matter worse, it asked for "1/2 pacquet de levure chimique",
> now, how many grams/spoons of levure chimique are there in a packet???
> I assume that there's a standard packets for it.
If I remember correctly, a standard 'paquet (sachet) de levure chimique
(alsacienne)' contains 10 or 11 g, but don't quote me on that.
Victor
Elisabeth Bouynot
sa...@uni-duesseldorf.de says...
It's 11 grams, I just checked.
Bon appétit,
Elisabeth
hotel splendid Nice
it is what yo would call a baking powder
a pquet is normally 5 grammes
bon appetit
michel
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genevieve
lot. Thanks again!
PENMART01
>PENMART01 wrote:
>>
>>If you'd post the entire recipe it would be much easier to help determine
>>the quantity of baking powder.
>>
>>Sheldon
>Silly me, of course :) This recipe is for Madeleine, makes 3 dozen.
>Here goes:
>
>5 eggs
>200 g sugar
>200 g flour
>180 g butter, melted and cooled
>zest of 1/2 lemon
>(1/2 package of baking powder)
<snip>
About half the Madeleine recipes I looked at called for *no* baking powder and
the other half called for a relatively small quantity (tsp or less, regardless
of recipe size)... therefore I conclude, since ones predilection to Madeleine
texture/consistancy appears totally subjective, the precise quantity of
leavening agent (if any) rests with individual preference. It's been my
experience with Madeleines that they should be of a rather dense texture
(better for dunking), therefore I'd use leavening agents sparingly (if at all);
I'd rather err on using less rather than more.
Here are two; one without, one with. . .
HONEY-ORANGE MADELEINES
Keep these cookies in airtight containers.
Melted butter
2 large eggs
1/3 cup honey
1/4 cup sugar
1 1/2 teaspoons grated orange peel
1/2 teaspoon orange flower water
1/2 teaspoon vanilla extract
1 cup all purpose flour
3/4 cup (1 1/2 sticks) unsalted butter, melted, room temperature
Sugar
Preheat oven to 400°F. Brush madeleine mold with melted butter; dust with
flour. Combine eggs, honey, 1/4 cup sugar and grated orange peel in bowl of
electric mixer. Set over saucepan of simmering water (do not let bowl touch
water); stir just until lukewarm, about 2 minutes. Remove from over water and
beat with electric mixer until pale yellow and tripled in volume, about 12
minutes. Add orange flower water and vanilla extract. On low speed, gradually
mix in flour, scraping bowl occasionally. Transfer 1/3 of batter to medium
bowl. Gradually fold 3/4 cup melted butter into batter in medium bowl (do not
fold in water at bottom of butter). Gently fold mixture into remaining batter
(batter will thicken slightly).
Spoon batter into madeleine mold, filling almost to top. Bake until cookies are
springy to touch, turning pan half-way through cooking, about 10 minutes.
Invert pan onto rack. Gently pry out cookies with knife tip. Sprinkle cookies
with sugar. Wipe out molds, brush with melted butter, dust with flour and
repeat with remaining batter. Cool completely on rack. (Can be prepared 1 day
ahead. Store in airtight container at room temperature.)
Makes about 18.
Bon Appétit
May 1994
---
LEMON THYME MADELEINES WITH LEMON VODKA SYRUP
For madeleines
2 cups cake flour (not self-rising)
1 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons plus 1 teaspoon freshly grated lemon zest (from about 7 large
lemons)
1 1/2 tablespoons finely chopped fresh thyme leaves
2 sticks (1 cup) unsalted butter, softened
2 teaspoons fresh lemon juice
2 cups sugar
6 large eggs
For lemon syrup
1/4 cup water
1/4 cup sugar
1/4 cup lemon vodka
1/4 cup fresh lemon juice
2 teaspoons finely chopped fresh thyme leaves
Make madeleines:
Preheat oven to 325°F. and generously butter and flour a madeleine pan
(preferably non-stick), knocking out excess flour.
In a bowl whisk together flour, baking powder, salt, zest, and thyme.
In another bowl with an electric mixer beat together butter, lemon juice, and
sugar until mixture is light and fluffy. Beat in eggs, 1 at a time, beating
well after each addition, and add flour mixture, beating until just combined.
Spoon some of batter into prepared madeleine molds and with a spatula smooth
surfaces, scraping back and forth over molds and returning excess batter to
bowl. (This will eliminate any air pockets and ensure that molds are not
overfilled.) Wipe excess batter from edges of pan.
Bake madeleines in middle of oven 20 to 25 minutes, or until edges are browned
and tops are golden. Loosen edges and transfer madeleines to a rack set over a
baking dish. Make more madeleines in pan, cleaned, buttered, and floured, with
remaining batter in same manner.
Make lemon syrup:
While first batch of madeleines is baking, in a small saucepan bring syrup
ingredients to a boil, stirring, and remove from heat.
Brush warm madeleines with some of hot syrup and repeat with remaining
madeleines as they are baked, keeping syrup warm.
Makes about 42 madeleines.
Gourmet
January 1995
---
Sheldon
````````````
Ross Reid
>genevieve <souffle_a...@yahoo.fr-nospamplease> wrote:
>
>> I had a recipe in French that calls for levure chimique. Is it baking
>> soda or baking powder?
>
>Baking powder.
Just goes to show you, never trust AltaVista's translations.
I knew that levure was yeast but hadn't a clue on chimique. Just out
of curiosity, after Genevieve posted her question I went to
http://world.altavista.com/ and entered each word individually:
levure = yeast
chimique = chemical
So far, so good. However, put the two together and it says:
levure chimique = brewers yeast ;-(.
Not a good thing, I don't imagine, in the recipe in question.
Cheers,
Ross.
<RJ>
Is that quantity; "5 eggs" metric ? ;-) ( on a slooow news day )
<rj>
On Fri, 06 Apr 2001 03:31:51 GMT, Jill Sanders <nos...@nowhere.com>
wrote:
<RJ>
PENMART01
>Is that quantity; "5 eggs" metric ? ;-) ( on a slooow news day )
>
><rj>
Egg "quantity" is represented by an *empirical* number. . . that which can be
observed.
M-W
em*pir*i*cal also em*pir*ic (adjective)
First appeared 1569
1 : originating in or based on observation or experience <~ data>
2 : relying on experience or observation alone often without due regard for
system and theory
3 : capable of being verified or disproved by observation or experiment <~
laws>
4 : of or relating to empiricism
-- em*pir*i*cal*ly (adverb)
---
Sheldon
````````````
Brian B. Rodenborn
PENMART01 <penm...@aol.como> wrote:
>bara...@shen-heightsaccess.net (<RJ>) writes:
>
>>Is that quantity; "5 eggs" metric ? ;-) ( on a slooow news day )
>Egg "quantity" is represented by an *empirical* number. . . that which can be
>observed.
Except that it doesn't have jack shit to do with anything.
A 1/4 cup is empirical as well. So is 5 grams.
Empirical is as opposed to conjectural, speculative, unproved, unsubstantiated,
ideal, imagined. If you'd used the m-w.com a bit better, and looked at
the thesaurus, you'd have known that.
The key is that the "five eggs" measure is either:
a. unitless
b. expressed in units of eggs
Either way you want to look at it.
--
My troubles are many They're deep as a well
I swear there ain't no heaven And I pray there ain't no hell
But I'll never know by livin' Only my dyin' will tell
- Laura Nyro (RIP)