tag:blogger.com,1999:blog-7173052990851751381.post4489701093299971857..comments2024-03-18T06:57:55.423-04:00Comments on Food Wishes Video Recipes: This Peach Cobbler Not the Work of a ShoemakerChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger99125tag:blogger.com,1999:blog-7173052990851751381.post-62107733523180421002018-09-08T10:42:08.100-04:002018-09-08T10:42:08.100-04:00I made this yesterday, but the batter did not rise...I made this yesterday, but the batter did not rise to the top. It tasted good. What do you think I did wrong?Anonymoushttps://www.blogger.com/profile/15416751595164646527noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-40929938957976988252018-07-29T08:17:31.259-04:002018-07-29T08:17:31.259-04:00Chef Jon as usual you made me a hero. The five spi...Chef Jon as usual you made me a hero. The five spice was brilliant, it turned out delightful, beautiful and delicious. Thank you so much for once again inspiring me. So many of your recipes are our family favorites.Anonymoushttps://www.blogger.com/profile/12354007595160788094noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-37573853121443779892018-04-04T08:56:19.372-04:002018-04-04T08:56:19.372-04:00Do i put all the liquid/syrup in the dish?Do i put all the liquid/syrup in the dish?Irma94https://www.blogger.com/profile/12195555516240717240noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-77770142522529506382017-08-20T01:07:23.423-04:002017-08-20T01:07:23.423-04:00Can i make this but thr savory version, what can i...Can i make this but thr savory version, what can i substitute the sugar in the batter with?!<br />Thanks for this awosme recipe chef john!Anonymoushttps://www.blogger.com/profile/17168777537577999898noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-20364716094054076322017-02-21T15:13:57.177-05:002017-02-21T15:13:57.177-05:00Steve, it would be more than silly to waste space ...Steve, it would be more than silly to waste space on cups and spoons an whatnot when all you need is a scale. <br />So, I have tried this with all purpose flower and baking powder and it worked great. Both for canned peaches and fresh apples. Now I am going to try some sour cherries, apples were still too sweet, even with less sugar. I need some tang with the bang! :)<br />salahhehttps://www.blogger.com/profile/07697849774445279547noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-63094265348301792972017-02-12T11:08:26.827-05:002017-02-12T11:08:26.827-05:00Couldn't you just purchase US measuring cups a...Couldn't you just purchase US measuring cups and spoons? I see them online for under $5.00Steve Kennedyhttps://www.blogger.com/profile/03256255892569648647noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-28898684584469030352017-02-11T16:50:14.885-05:002017-02-11T16:50:14.885-05:00
Translation in normal measurements:
1kg peaches,...<br />Translation in normal measurements: <br />1kg peaches, <br />120g butter, <br />200g sugar, <br />200g flour, <br />11,5g baking powder, <br />4g salt, <br />350 ml milk. <br />You are welcome, rest of the world. Sorry, I use canned, no syrup. salahhehttps://www.blogger.com/profile/07697849774445279547noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-18233611842913461482016-09-25T08:21:46.744-04:002016-09-25T08:21:46.744-04:00Dear Chef John!
I am not unable to cook, but your...Dear Chef John!<br /><br />I am not unable to cook, but your recipes give me endless trouble. Here is how I get to make them.<br />Step 1: Watch the recipe. Be amazed.<br />Step 2: Go to Foodwishes.com<br />Step 3: Use google to translate cups of peaches to grams of peaches<br />Step 4: Google cups of sugar to grams of sugar<br />Step 5: Google cups of flour to grams of flour<br />Step 6: Google cup of liquids to mls<br />Step 7: Translate fahrenheit to celsius<br />Step 8: Don't translate 50 minutes, that is pretty straightforward, dummie<br />Step 9: Make the recipe<br />Step 10: Enjoy!<br /><br />Just kidding. There might be many steps in deciphering the meaning of your measurements, but they are worth all the trouble. Greetings from Europe!Yours Trulyhttps://www.blogger.com/profile/09402126268646924279noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-3291598779372978802016-07-22T16:50:31.794-04:002016-07-22T16:50:31.794-04:00The reason why self rising flour is better than ma...The reason why self rising flour is better than making your own is in the flour itself. In the South the gold standard (not medal) self rising flour is White Lily brand. It is made with soft white wheat. It is the best flour for any short crust or batter. Most all all purpose flour is made from hard red wheat. Great for building gluten but not for pastry. If you use soft white wheat flour and baking powder and salt you will have an excellent substitute for self rising flour. Anonymoushttps://www.blogger.com/profile/04247555583091679431noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-1124035084880969852016-06-12T06:52:52.245-04:002016-06-12T06:52:52.245-04:00The first mention of this dish as a "cobbler&...The first mention of this dish as a "cobbler" occurred in the mid to late 1800's when the term "cobbler" was also used to describe someone who put things together shabbily. <br /><br />Of course, good self rising flour is the way to go, but I have used self rising flour that absolutely fell flat on it's face. Perhaps it was stored improperly prior to delivery to the store. If making your own, sift it twice and you will be happy with the results. <br /><br />I was cooking some fresh cherries to use with this recipe and most sites advised to add water with some corn starch to make sure it thickens. Of course, it then had the "corn starch" taste to it. I was about to give up on the whole thing when I thought of adding some orange zest to see what would happen (hey, it couldn't hurt). The result: absolute heaven! No corn starchy taste, and shiny dark cherries with clear thick juices! Way too good for a cobbler. Changing my plans to a Black Forest Gateau!<br /><br />Thank you so much for your videos, blog and advice. I am new to this site, and am spreading the word to all!Anonymoushttps://www.blogger.com/profile/02576003863680645079noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-2185708145176705792016-03-22T09:05:43.609-04:002016-03-22T09:05:43.609-04:00Thank You Chef John. Watching your videos and read...Thank You Chef John. Watching your videos and reading your recipes has heightened my culinary experience. I will keep listening to your amazing recipes and create or recreate what knowledge you give me. Thanks again my friend. Anonymoushttps://www.blogger.com/profile/15800620048397160502noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-64093976296021048532016-01-07T13:03:59.548-05:002016-01-07T13:03:59.548-05:00How many cans of peaches?How many cans of peaches?Anonymoushttps://www.blogger.com/profile/11363661952069368149noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-29192674381967306842015-11-28T16:03:46.710-05:002015-11-28T16:03:46.710-05:00I made this for Thanksgiving dinner with family an...I made this for Thanksgiving dinner with family and friends where it was very well received. I used cinnamon and a little nutmeg instead of five spice powder. When I got home, all I could think about was how nice it would be if I had some left to warm up in the microwave and eat with a scoop of ice cream. <br /><br />Unfortunately, I didn't get to bring any home with me, so rather than deny myself of this delightful pleasure, I was up in the middle of the night making another one! This time around, I used a 29 ounce can of sliced peaches in heavy syrup, and halved the ingredients for the batter. I baked it in a 10" foil pie pan at 375 degrees for about 35 minutes. Waiting for it to cool was impossible so rather than prolong the agony, I decided cooling it in a bowl with vanilla ice cream would be okay. I was right!!!!Spycehttps://www.blogger.com/profile/00519281948341338963noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-38629090957920785422015-11-17T10:01:30.265-05:002015-11-17T10:01:30.265-05:00Hey Chef, if I used canned peaches, should I open ...Hey Chef, if I used canned peaches, should I open the can first?<br />dtrohahttps://www.blogger.com/profile/13888215195011158420noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-14728063877539129652015-05-27T05:01:21.265-04:002015-05-27T05:01:21.265-04:00Hi Chef John
I have always admired your dry humor,...Hi Chef John<br />I have always admired your dry humor, but what are you doing posting at 3:01 A.M. are you an insomniac like me? Oh, by the way, I'm going to try your peach cobbler recipe as soon as I get some SR flour today at the store, although I think I'll use cinnamon instead of the Chinese spice.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-9313450695733257342014-07-18T08:32:40.659-04:002014-07-18T08:32:40.659-04:00There IS a difference in the wheat itself between ...There IS a difference in the wheat itself between AP flour and self-rising. According to King Arthur Flour's website, " Self-rising flour is milled from softer, lower-protein wheat, making it perfect for tender baked goods."<br /><br />I bought self-rising flour for this recipe. Some of the flour didn't rise to the top - I had a crust - but I also had doughy bits throughout. I think my problem was the type of baking dish. I will try a different one next time.<br /><br />Oh, and within a week I wanted to make something else that needed self-rising flour (scones) so it was a worthwhile purchase.<br /><br />Thanks for a great recipe Chef John :)Acid_Burnhttps://www.blogger.com/profile/03567522682706145844noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-22394019657911328082014-07-01T12:57:37.187-04:002014-07-01T12:57:37.187-04:00Do not mix! That how it's supposed to be!Do not mix! That how it's supposed to be! Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-68394957251548997962014-07-01T12:57:34.423-04:002014-07-01T12:57:34.423-04:00Do not mix! That how it's supposed to be!Do not mix! That how it's supposed to be! Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-17191903604056398452014-07-01T01:37:22.143-04:002014-07-01T01:37:22.143-04:00at 3:08 (before you pour the peaches), it seems li...at 3:08 (before you pour the peaches), it seems like the melted butter is on top of the batter, doesn't get mixed with the batter. Do we mix them together?Dewi Listiyanihttps://www.blogger.com/profile/01987324766530769455noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-1863264748779344922014-06-30T18:32:59.017-04:002014-06-30T18:32:59.017-04:00Sorry, but I don't understand the question.Sorry, but I don't understand the question. Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-40485946174793530992014-06-30T18:04:31.947-04:002014-06-30T18:04:31.947-04:00Chef John, a peach cobbler newbie here.. So apolog...Chef John, a peach cobbler newbie here.. So apologize in advanced if my question is too dumb.. When you said "pour sugar-SR flour mixture into melted butter", do we stir them together or let them separate?<br /><br />Thank you for the recipe! Very excited to try thisDewi Listiyanihttps://www.blogger.com/profile/01987324766530769455noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-47573305402879406112013-12-31T15:19:50.483-05:002013-12-31T15:19:50.483-05:00Nothing, that's normal.Nothing, that's normal.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-4486493822375148292013-12-31T15:12:03.475-05:002013-12-31T15:12:03.475-05:00I used the self-rising flour but the middle of my ...I used the self-rising flour but the middle of my cobbler was not fully covered with crust. The edges had crust though. Some of the syrup and peaches laid on top and never settled to the bottom. What did I do wrong? (Btw I used canned peaches)jhttps://www.blogger.com/profile/17779340335885118805noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-1052755869925776622013-12-31T15:07:54.579-05:002013-12-31T15:07:54.579-05:00I used self-rising flour but the middle of the cob...I used self-rising flour but the middle of the cobbler was still covered in syrup and some of the peaches stayed at the top and did not sink. What did I do wrong? (Btw, I used canned peaches)jhttps://www.blogger.com/profile/17779340335885118805noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-64429019891939198922013-07-10T16:23:04.789-04:002013-07-10T16:23:04.789-04:00I live in Denver, a mile high! Has anyone tried th...I live in Denver, a mile high! Has anyone tried this recipe at high altitude? Does that impact the use of self rising flour - do you make any changes to adjust?KRhttps://www.blogger.com/profile/11342291706144155816noreply@blogger.com