Cooking For Engineers

[Kotsuki]

[karen_dodson]

not an engineer but do like cooking format is easy to follow

[Cindi]

Very nice step by step photographs! It has been my experience traveling throughout Italy that true Tiramisu is always made with eggs and mascarpone cheese. No coffee & only Italian espresso. Using whipping cream makes the desert to thick and is slightly acidic. Tiramisu should be extremely light and airy when running a fork through it. Hence it's nickname is "pick me up" and it is usually eaten in the afternoon to do just that...pick you up. It is also a desert that is found in many major Mediteranian cities as well, and made the same way. I have eaten it in many restaurants with the chocolate shavings as garnish on the plate, but not on top. If you still live in Silicon Valley...Do yourself a favor some weekend and go have dinner at Biba in Sacramento..assuming it is still there of course. You can buy pasturized eggs now at the supermarket, FYI.

[Joseph]

Ok...i am a little confused about the direction of chill whipping cream and bowl. Do I chill the whipping cream in the bowl or chill both separately for some reason? I need to make this for my wife so I want to follow directions precisely.

[Dilbert]

chill the cream/bowl together or separate - doesn't make a lot of difference. cream whips up better when chilled - chilling the bowl helps keep things cool during the whipping process - and yes, sometimes I do and sometimes I don't chill the bowl.... <g>

[Tiffany]

lol I absolutely love your site.....I'm a science geek: pre-med, work for the physics dept on campus, calculus nut...and i just discovered this new appreciation for chemistry....not to mention that im OBSESSED with baking! soooo, of course i'm in LOVE with your site! If I could date it, it would make life so much easier, lol...Granted, i havent tried any of your recipes (I make my own) but its a great place to easily learn new techniques (i love your graph thing on the bottom!) anyway, love the pics, commentary and everything! good job, keep it up!!!!!

[Guest]

this is the best thing i have ever made. i used a good cayman rum & it was so good everyone loves this.

thanks very much!

[lizsong]

this is some serious goodness. i had some made my michael himself...and i'm pretty sure that's what made it EXTRA amazing. i had two slices and was in pure heaven.

someone want to buy me a kitchenaid mixer???? i need to make this tiramisu quickly.

[Michael Chu]

[TX ChemE]

In the past making Tiramisu, I've had trouble with the Ladyfingers soaking up too much espresso, so I now use a basting brush and brush all sides of each Ladyfinger until it has absorbed the proper amount.

In answer to an earlier question, I've made Tiramisu without the Alcohol, but it is not quite the same.

[xuxuio]

The only information that this and other cooking sites lack is the cost factor. I think this site would be complete if you had the average costs of the ingredients or cost of the entire recipe or both! Especially, with the struggles of the economy. When looking at some exotic or unfamiliar recipes with different ingredients it would be nice that this particular dish will cost you $25 or $10. That would really help to plan dinners more effectively don't you think. Thanks for this wonderful site and whether my 2 cents is ignored or appreciated I still enjoy the resources this forum provides.

[LarryPoin]

I just made this Tiramisu and my wife loved it! I added a bit more rum than it calls for, and my wife says it's the best she's had.

I dribbled the coffee/espresso over the top because the ladyfingers fell apart, and I forgot to chill the coffee/espresso first.

[Guest]

Is it possible to use ricotta cheese in substitution for the mascarpone cheese in the recipe? I figure that they are two very similar cheeses with similar textures, only that ricotta is more common where I live. Does this affect the taste or quality of the tiramisu, or are the two types of cheese interchangeable?

On another note, I really appreciate the simplicity of this site. It's much easier to understand compared to the other websites out there, and has a great-sounding tiramisu recipe.

[Bic]

Yesterday i just made Teramissu by your simple recipe

and overall its test is good but when i mix malcapone chesse with rum and

sugar it doesnt come out as a smooth cream. it come out rough and

malcopone stick together like a little bubble.

so i need to know why


thx for a very simple but great test

[Michael Chu]