kvalifood - maxm - comments

by: Anonymous

almond buns

I assume that the 1.5 cup = 12 oz is a conversion you have found somewhere online, as it is not in my recipe. A US cup is 2.5 dl. So 1.5 cup is 3.5 dl. And 3 dl weigh 150 g. I have both meassured and weighed before writing the recipe. I rounded up to 1.5 cup which weigh 175 g or 6.1 oz. - max

by: Anonymous

Thank you, great post!

Just want to say thanks for this research and photographs, exactly what I was looking for! I think you're the only web I found with detailed discussion of this (impact of number of folds on texture and flakiness). I remembered stumbling on this page a while back, but then had trouble finding it later when I wanted to attempt making croissant again. Luckily I found it again, bookmarked from now on!

by: Max M Rasmussen

Cake Cream?

I have added a link to the custard recipe.

by: Anonymous

Baking question

Max, I love your site! My mother is Danish and I have eaten all these foods. Do you have a good recipe for Sportskage from La Glacé.

by: Anonymous

Fridge vs room temp

As long as it is tightly wrapped it does not make much difference. marcipan keeps very well due to the high fat content. If it is the hot time of the year it has a tendency to dry out a bit though.

by: Anonymous

Tebirkes

Hi Max, I found your recipe after wtiting the other note under Danish Pastry. The Tebirkes I had in Danmark were always made with white poppy seeds. In the US they can be found in Indian grocery stores. I find the flavor milder and I think it makes a prettier Tebirke. I will try your recipe. Thanks, Alyson

by: Anonymous

Wienerbrod

Hi Max: My mother (Mor) was from Denmark and I travelled there 9 times while growing up in the 60's and 70's. My last visit was in 1986. We used to go to the local bakery and buy Tebirkes with the remounce. I am a baker and have never been able to find a good recipe in english, any ideas? I really appreciate your help. I found a terrific recipe for Weinerbrod in an older cookbook called the Cooking of Scandinavia. It was published by Time Life Books, one in series of books on cooking around the world. Mom also had a terrific book called Take a Silver Dish. They are both great references for the real Danish cooking of my childhood. Thanks so much for giving me a resource for authentic Danish recipes. I still regularly make cucumber salad, frikadeller and boller i karry, grav lax, and have even made my own rugbrod. I wish I could make really good fiske frikadeller like my Mor Mor used to make. Mine is good but not as good as hers.

by: Anonymous

Can you please post the nutritional stats

Thanks really needed to know that cause I am one of those kenogenic dieters.

by: Anonymous

Oil amount?

No you are right. 3 tbsp is 1/2 dl. Which is little less than 1/4 cup. It should be fixed now.

by: Anonymous

Yes, your rugbrod is the real Danish rugbrod!

Your recipe and instructions, written and video, most helpful and inspired me to make your rye sourdough starter and sour rugbrod. To my delight, the first batch was just as I remember real Danish rugbrod to be. One question: what size pans did you use in your video? The closest kind of pans (no side angles and narrow width)here in US are Pullman pans or pain de mie style (approximately 3.5-4" width and height) but assorted lengths. Mange tak, Max. -Hansina

by: Anonymous

Falafels

Try the life changing bread recipy no eggs in that one.

by: Anonymous

So good

I've been making this recipe for a little over a year now, it's delicious every time. Thank you!!

by: Anonymous

Igedients in kimchi

Can you use oat or millet flour as I'm allergic to corn and wheat

by: Anonymous

Salmon Ceviche Toppings

Could you please list your topping and quantity for the salmon ceviche. Looks very good. Tak

by: Anonymous

dough

I followed the classic french bread recipe, using quick rise yeast, I knead by hand 10-15 minutes, my dough is not a fluid in movement as yours, it is tougher, am I doing something wrong?

by: Anonymous

which one shoul i choose??

I want to.make honeycomb dipped in chocolate..but I don't know which one shoud I choose.do I need.to use 1:1 or 1:2???plz answer my question T-T..@-@

by: Anonymous

Water flour

Thank you for your response. I learned something very interesting today :)

by: Anonymous

Why heat it?

Hi, Thanks for posting this! I made my first attempt on making tiramisu this week and was unpleasantly surprised with how expensive Mascarpone was, talk about 14$ for 1 lb! I found another recipe for making this cheese but that recipe doesn't require heating the cream before adding acid. Is it necessary to heat cream? since it is pasteurized, then no worries about germs, but would heating change the resulting consistency/taste of the cheese?