AHHHH, home again! nt
- Thread starter dawnnys
- Start date
I have certainly heard of Charley's method to put a pan of boiling hot water on the oven shelf below the one you are baking your cheesecake, but I have never personally tried it.
I discovered the bain marie technique I included in my notes above after reading about it in a Cook's Illustrated article entitled "Perfecting Pumpkin Cheesecake" which was PUBLISHED in their magazine in the NOVEMBER/DECEMBER 2003 issue.
I quickly discovered that wrapping a springform pan with multiple layers of heavy-duty foil are NOT full-proof in preventing water leaks so I added the step of first wrapping my cheesecake pan by using a Reynold's turkey-sized oven bag for 10" springforms while the smaller size Reynold's Oven Bag (for meats up to 8 lbs) suffices to put a 9-inch springform pan into. I then wrap the plastic oven bag with a couple thicknesses of heavy-duty aluminum foil, but after reading deb's approach, it sounds like I don't need to mess with the foil anymore as the oven bags will suffice to prevent a soggy crust.
Also, embedded in the CI article is a great side science article called "Is A Water Bath Worth The Trouble?"
IMHO, the key to the CI water bath technique is their verifying the internal temperature of the filling (needs to be between 145 degrees and 150 degrees F.) prior to pulling a cheesecake out of the oven and then letting it sit in the water bath 45 minutes before removing it from the water. This takes all the guesswork out of the age-old query: Is my cheesecake done yet? Plus it employs a slow cool-down method which also lends itself to continued residual baking in order to guarantee the entire cheesecake comes out creamy instead of just its center.
I continue to learn a ton at this recipe swap site. Thank you all so much for your posts and input and a wonderful holiday season to each and every one of you! Wigs aka Caryn
I discovered the bain marie technique I included in my notes above after reading about it in a Cook's Illustrated article entitled "Perfecting Pumpkin Cheesecake" which was PUBLISHED in their magazine in the NOVEMBER/DECEMBER 2003 issue.
I quickly discovered that wrapping a springform pan with multiple layers of heavy-duty foil are NOT full-proof in preventing water leaks so I added the step of first wrapping my cheesecake pan by using a Reynold's turkey-sized oven bag for 10" springforms while the smaller size Reynold's Oven Bag (for meats up to 8 lbs) suffices to put a 9-inch springform pan into. I then wrap the plastic oven bag with a couple thicknesses of heavy-duty aluminum foil, but after reading deb's approach, it sounds like I don't need to mess with the foil anymore as the oven bags will suffice to prevent a soggy crust.
Also, embedded in the CI article is a great side science article called "Is A Water Bath Worth The Trouble?"
IMHO, the key to the CI water bath technique is their verifying the internal temperature of the filling (needs to be between 145 degrees and 150 degrees F.) prior to pulling a cheesecake out of the oven and then letting it sit in the water bath 45 minutes before removing it from the water. This takes all the guesswork out of the age-old query: Is my cheesecake done yet? Plus it employs a slow cool-down method which also lends itself to continued residual baking in order to guarantee the entire cheesecake comes out creamy instead of just its center.
I continue to learn a ton at this recipe swap site. Thank you all so much for your posts and input and a wonderful holiday season to each and every one of you! Wigs aka Caryn
here is the imported finerkitchens photobucket library. I believe it is complete:
https://recipeswap.org/fun/photobucket-finerkitchens/
you can click on the items on the right. That is how they were organized in the photobucket library.
and I believe your grinch photos are here:
https://recipeswap.org/fun/photobucket-finerkitchens/2013-gbh/
https://recipeswap.org/fun/photobucket-finerkitchens/
you can click on the items on the right. That is how they were organized in the photobucket library.
and I believe your grinch photos are here:
https://recipeswap.org/fun/photobucket-finerkitchens/2013-gbh/
~peeking in~
Nice to see some old friends are still here.
Hi Marg, I know you asked for the NYT recipe, but I wanted to share that I have used the one I am linking below for about the last 6 years in a row for Christmas dinner, it always turns out really well. I made notes about adjusting the cooking time instructed in the recipe.
I hope yours turns out well!
https://recipeswap.org/fun/forums/discussion/rec-roast-new-york-strip-loin-with-garlic-herb-crust/
Nice to see some old friends are still here.
Hi Marg, I know you asked for the NYT recipe, but I wanted to share that I have used the one I am linking below for about the last 6 years in a row for Christmas dinner, it always turns out really well. I made notes about adjusting the cooking time instructed in the recipe.
I hope yours turns out well!
https://recipeswap.org/fun/forums/discussion/rec-roast-new-york-strip-loin-with-garlic-herb-crust/
I keep trying to reply directly to Lisa but Dawn seems to be the recipient.
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This is such a relief to see all the successes with this roast. Maybe I'll stop worrying about it now. Maybe. Thank you for the help Lisa. It is sitting in the frig, rubbed with rosemary, garlic and whatever sage and thyme I could scrounge from the balcony. It will sit for 2 days.My guests are really, REALLY looking forward to it.I sit here listening to Frosty the Snowman. Merry Christmas to all. Thank you for your help over the years. So glad we are all back.
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This is such a relief to see all the successes with this roast. Maybe I'll stop worrying about it now. Maybe. Thank you for the help Lisa. It is sitting in the frig, rubbed with rosemary, garlic and whatever sage and thyme I could scrounge from the balcony. It will sit for 2 days.My guests are really, REALLY looking forward to it.I sit here listening to Frosty the Snowman. Merry Christmas to all. Thank you for your help over the years. So glad we are all back.
@marg-cdn2 depending upon what device you are using it may look different but on a regular size screen it should look something like this: