This beast of a cookbook finally arrived at my doorstep and boy it is hard to locate, thankfully borders stock this by only online. Kinokuniya also stocks this but trying to find this on the shelf can sometimes be proven unsuccessful. I’m gonna blame masterchef for this *shakes fist*. You should have heard me giggled like a little schoolgirl during the masterchef episode when they answered ├óÔé¼┼ôthe prize will be lunch with David Chang├óÔé¼┬Ø. This is a cookbook mixed with biography style on the journey of the momofuku restaurant group. If you hate the use profanity do avoid this book.
Momofuku is probably not a cookbook for beginners or for people who lack time. You find each recipe has about 3-5 parts or so. I also finding it hard to locate certain ingredients and the fact words mean something else here. Heavy cream = double cream here. This recipe also calls for vegetable shortening, which well I never heard of? I did a quick google search and its seems like crisco was mentioned. I remember seeing this in DJ’s foodhall. This didn’t come cheap with a price tag of $9.95. The recipe also called Kosher salt, I have yet located this (in an actually store)! Usa foods stocks it however
Nearly the end of cooking time, I wanted to bang my head into the wall. I knew I forgot something I realise only afterwards I forgot the ├óÔé¼┼ô1 tablespoon of kosher salt├óÔé¼┬Ø. I was planning to add like 1/4 of the amount since I think 1 tablespoon is a little too much.
At some point the shortcake completely collapse, flopped and felt flat. I am sure they were cooked I took them out and yes they seemed cook. However these completely flat apart and become crumby. They wouldn├óÔé¼Ôäót hold at all. I wasn├óÔé¼Ôäót sure what happen .. lack of salt? I doubt it. Despite this I still managed to happily gobbled them up and went to uttermost bliss. I think I need to change something the recipe next time I cook it.
I left half the batch overnight since Chang mentions “half an hour or even overnight”. I also ran out of icing sugar so the shortcakes had to do without. Now I definitely prefer this batch over the first. It didn’t collapse as much but they were flat. The sour cream takes whipped cream it into a whole new level. I don├óÔé¼Ôäót think I will ever buy whipped cream from a supermarket again. I find these shortcakes really buttery rich and could only eat two at most.
The recipe? I’m feeling a little lazy to type it up, its lengthy but pop over to this blog who has the recipe