tag:blogger.com,1999:blog-5550235196991576571.post588559926197291801..comments2023-10-25T04:59:19.971-07:00Comments on Eating From the Ground Up: olive oil and sherry pound cakealanachernilahttp://www.blogger.com/profile/02871098814944560411noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-5550235196991576571.post-43190106041065906252011-01-24T17:50:17.484-08:002011-01-24T17:50:17.484-08:00I think that a good sherry would improve the cake ...I think that a good sherry would improve the cake even more. Alice Medrich calls for "medium" sherry, but I used what I had, which is the ridiculously cheap stuff I use for cooking. It was fabulous, so I'd say, that'll do if that's wha tyou have.alanachernilahttps://www.blogger.com/profile/02871098814944560411noreply@blogger.comtag:blogger.com,1999:blog-5550235196991576571.post-62843484748846620292011-01-24T17:31:09.896-08:002011-01-24T17:31:09.896-08:00Does quality of sherry matter here?Does quality of sherry matter here?Anne Zimmermanhttp://www.poeticappetite.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-5550235196991576571.post-5705761914596739402011-01-24T05:06:23.311-08:002011-01-24T05:06:23.311-08:00Kate, I haven't tried adding all of the ingred...Kate, I haven't tried adding all of the ingredients at once in this case, but from the little that I know about cake alchemy, I would say that adding in bunches does two things:<br />1. It makes sure that the ingredients are truly and fully incorporated.<br />2. (and probably more importantly) It makes it so that you don't have to mix very much to get the ingredients to incorporate. A whole bunch of flour takes quite a bit of mixing to combine it with the wet ingredients- 1/3 can be mixed in quickly. This way, the flour doesn't get over glutenized, and the cake stays tender. <br /><br />Sounds like we need to do some experimenting though, just to see for sure!alanachernilahttps://www.blogger.com/profile/02871098814944560411noreply@blogger.comtag:blogger.com,1999:blog-5550235196991576571.post-13215188686542150252011-01-23T21:39:20.024-08:002011-01-23T21:39:20.024-08:00I keep hearing and reading about olive oil cake, a...I keep hearing and reading about olive oil cake, and now I really must try it--this sounds delicious. I'm curious, though, about the directions for the recipe, and maybe you can answer my question. I've seen this before, where one is directed to add 1/3 of the wet mixture, then 1/3 of the dry mixture, etc, but I've never noticed any difference when I add everything altogether instead. Do you know why this method is recommended?<br /><br />Also very very excited for your book!!!!Katyhttps://www.blogger.com/profile/08735700811620271979noreply@blogger.comtag:blogger.com,1999:blog-5550235196991576571.post-11642940256612610972011-01-23T16:34:58.607-08:002011-01-23T16:34:58.607-08:00just love handwritten boards and olive oil and soc...just love handwritten boards and olive oil and sockbookmarks.<br />wish we lived closer, i would stop by to taste your cake, maybe a bell would ring as the door opened and i would be so happy to see you. keep living so well ...talking to joey at night and keeping bananas handy. and soup sounds so perfect with the crunch of that bread. keep sharing your words. maybe go to france...<br />love you, nancynancy w.noreply@blogger.comtag:blogger.com,1999:blog-5550235196991576571.post-77332212240387726732011-01-23T10:13:15.919-08:002011-01-23T10:13:15.919-08:00I am very excited about this. All of this. The cak...I am very excited about this. All of this. The cake I will make for myself, because Nick doesn't like sherry. And the book! I am growing impatient, and want to buy it right now. Also, for you! It all sounds so exciting and wonderful to be you right now. Enjoy! And good luck!Anonymousnoreply@blogger.com