Friday, July 1, 2011

Information About My Recipe On Cranberry Bean Bake.

Hello my dear friends and family.
I have to explain myself regarding my recipe on the Cranberry Bean Bake. I feel obliged to tell you the following.
First, it has nothing to do with Texas.
I misunderstood the word "Sformato" in the recipe from the Italian cook book "Il Cucchiaio d'Argento, 1972 edition which inspired me to write this recipe.
After reading the recipe in Italian which goes by "Sformato di Fagioli" (literal translation : an un-mould of beans). I was under the impression  that it was a souflé and I treated it as such; but after searching the internet for the real meaning of "Sformato" actually meaning to un-mold, further explanation proved that it is similar to a souflé but it does not rise as much. It is light and aerated but not like the souffle. (Info from Kyle Phillips, writer for About.Com, Italian Recipes)
So basically what I had to do at the end was to simply un-mold it, which I did not.
Seeing that it did not rise like a souffle should, I thought it had failed.... but it had not failed. It was light and fluffy.
Another very important point is the cooking temperature. It should be 180 degrees Centigrade for 40-45 minutes for one big sformato (as mine) or 15-20 minutes for small individual ones, without opening the oven door at all. I obtained this information as well from Kyle Phillips.
Thank you for your attention,
Stelio
Note: If you have any questions please do not hesitate to comment in the comment box of the post.
Read more: http://www.blogdoctor.me/2007/02/expandable-post-summaries.html#ixzz1QI9F1mh2