173 replies to this topic

[bonbonman]

HOLA!...ok to answer a few questions really fast...as kerry said about sugar they are different and no you can not swap out invert for glucose/cor syrup...sugar is at 100 invert is 125% power and glucose/corn syrup is 75% power...with that said ...nulomoline is a "brand" of invert sugar that has a lot of water added...i use nevuline which is produced by erstien thay also make trimoline which is also a brand...as for not using it in the book...the "home pastry chef" would not be able to find it in a small quantity, look at the cocoa butter issues you guys have had! as for the truffles being too stiff i am at a loss..but corn syrup is used a texture agent in ganache and a lot of other pastries and invert has a lot of water...so that would make a difference..i was on a radio show in the metropolis of woonsocket(woon~sock~it), yes it is a place, rhode island and the radio host suprised me by making the 72% truffles and they were excellent and soft as pudding inside....if you separate the ganache by accident it will be hard as in any emulsion that had fat on one side and non-fat on the other...i hope this helps..any other questions i will get to when i can....drew

also the lower the fat in the cream means higher water content which means harder ganache.. i use 40% for all ganache....same with the invert..more water harder ganache...water bad fat good....

[Desiderio]

I was wondering about the pectin g and if it would be suitable for regular work that require pectin.
I mean if it works for jelly fruit that need to be molded or for anyother work for confection etc.
Thank you

[duckduck]

My understanding is that G pectin was formulated to make a very soft pate de fruit, one that in my opinion makes a smooth transition when biting though it and into a ganache. I wouldn't think it would work well for molded pate de fruits but I don't know that for sure.

[Desiderio]

Thank you Duckduck, it does make sense, since is for a pate de fruit /ganache usage.

[bonbonman]

Hola, no it will not work with other recipes that call for pectin...it cooks and sets really fast and that is why i developed it...you will see how soft it is when cooked for the three minutes and that is due to quick cooking times that do not allow moisture evaporation that keeps it soft..if you try and roll it in sugar it will become wet...hope this helps....drew

[Desiderio]

Hello Andrew , yes it helps a lot!!
Thank you so much

[Mary F]

if you try and roll it in sugar it will become wet...hope this helps....drew

darn..if only I had this info a week ago!
I can attest to it being very wet after trying to roll in sugar!

thanks for the info though, makes me feel a little better.

[choux]

Drew,
I'm wondering how to use the g pectin for other fruits. Is it the same ratios of pectin, sugar and puree for all friuts, or are there some adjustments to be made? Also, I'll be using Boiron purees, straining by hand takes way too long! Do you have any tips for using those types of puree?

Edited by choux, 06 March 2007 - 04:36 PM.

[duckduck]

I had asked him about using other fruits and he said to use the same measurements and they should all be in the same neighborhood as the strawberry and raspberry. My concern was using something like apple that has it's own natural pectin and he said it should be fine and should still turn out fairly soft. I was worried about making rubber but apparently it shouldn't happen with this pectin.

[bonbonman]

Sorry to not get back to you. I twill work the same with apple and other naturally high pectin fruits. There is an acid in it that keeps the p.d.f. soft . Also you are not cooking the bejesus(sp?) out of it so the water retention will also keep it soft.

[prairiegirl]

Just a quick suggestion. When you want the invert sugar etc. and don't want to buy a huge quantity. Try going to a bakery or pattiserrie and ask if they could sell you 250 ml or whatever it is you need.

[prairiegirl]

Getting back to an earlier posting about corn syrup...glucose. At the grocery store I can buy a 250mL bottle of corn syrup. when I go to Michaels they sell that small tub of glucose which in small print has "corn syrup" My question is: Does the glucose tub at Michaels have less water content than the bottle of Lily White Corn syrup at the grocery store?

Second question is in regards to Sqwerls post about invert sugar Nuveline(? possibly misspelled!) Which is better to use: corn syrup or the invert sugar?

Hey I finally got my book! oh yeah, oh yeah!!!

[alanamoana]

while for the most part, corn syrup and glucose can be used interchangeably in recipes calling for one or the other...it is my understanding that invert sugar (known by name brands: trimoline, nuvoline, etc.) cannot be used in place of corn syrup or glucose. it is a different ingredient which will give you different results.

[Desiderio]

Different sweetness also if I recall correct.The thicken glucose/corn syrup is also less sweet the more fluid is sweeter.

Edited by Desiderio, 08 April 2007 - 07:55 AM.

[prairiegirl]

I have bought some "Bernardin" Pectin to use for now. Will this work for my fruit pate's? I will purchase some G pectin down the road but for now I just want to monkey around with some of the recipes. This is a Canadian product.

[prairiegirl]

I have my own answer. I found out the hard way. The Bernardin pectin won't work as it does not contain any calcium. I did find some Pomona Uiversal Pectin today and will use it soon.

[Ylee]

Quite a few of the ganache recipes call for small amounts of cocoa butter (about 1/4 oz.). Since cocoa butter is not easy to source in Australia, can I simply sub a bit of heavy cream for the cocoa butter, or just leave it out altogether? I realise that either way, there will be a change in the texture of the final product. Would it be worth my while trying to track down some cocoa butter? Cheers.

Hi! I'm from Sydney as well, and get my cocoa butter in 850g tubs. I order mine through a company called Deshel, but I think you can also get the same from stores like Essential Ingredient (in Crows Nest).

[Stuckey]

Yeah, cheers! I got my cocoa butter from Chef's Warehouse in Surry Hills. Mine came in an 850g tub too, so I'm pretty sure we've both got the same product!

[gnuf]

Has anyone tried making the peppered pineapple using a recipe substituting Pomona's Universal pectin, similar to what was discussed for the strawberry-balsamic chocolates many posts back? I know gelatin won't set when there's fresh pineapple, don't know if pectin is adversely affected.

[choux]

So I had some leftover marshmallow from last week (don't forget to grease the parchment!!) and I cut it up to make the Rocky Rhode bars. They are so good!. Only one little hitch, I don't see how 35g of graham crumbs and 35g of PB ganache should cover the bottom of an 8" pan! Unless it was supposed to be paper thin. I doubled the amount and managed to cover the bottom. Drew, if you're still watching this thread, was the amount printed in the book correct?

I love using the g pectin, it makes the gelee the perfect texture every time. My latest favourite is passionfruit with a milk chocolate ganache.

Edited by choux, 18 August 2007 - 07:20 PM.

[FWED]

I have a couple of questions for Andrew Shotts. I am trying some of the ganaches from you book and today I did the Lemon grass - coconut ganach. It called for 1 tablespoon of Mojito flavored liqueur. I live in Washington state and the liquor board here controls the types of liquor that we can purchase and I could not find a mojito flavored liqueur. Is there a brand name or trade name for this or could you recommend a substitute? I can get coconut flavored rum and used that but it may not be the same. Any help with this would be appreciated. Fred

[tammylc]

In one of the recipes, he suggests using dark rum as a replacement if you can't find the Mojito liqueurs. Mojitos have lime, rum and mint, so coconut rum wouldn't be an equivalent replacement, although it might still taste good!

[mrose]

Marti make a Mojito rum. You might be able to get it at a large liquor store in a big city. That's what I had to do.

[duckduck]

Marti is what Drew told me to use.
http://www.beveragew...hp?item_id=5333

[Chris Hennes]

Way "back in the day" duckduck wrote:

The mango mint coriander was really nice. It doesn't scream mango but the three flavors work really well together. It's nice and delicate.

I just got this book today and was thinking of having a go at these when my molds arrive next week: I really like mango, and like Greweling's technique of using pureé that has reduced by half. Do you think that doing that in this case would work to give more mango flavor, maybe with a slight modification to the amount of cream to account for the water missing from the pureé? I know, I'm probably not advanced enough to be making modifications to recipes yet... oh, well... that has never stopped me before!

[Kerry Beal]

To get good mango flavour I start with the puree, add some of either freeze dried mango or a Phillipine powdered mango mixture I have, plus a bit of mango compound. And a bit of citric acid.

[Chris Hennes]

Where do you get the powder? Maybe available at an Asian foods store? The citric acid is a good idea - thanks.

[Kerry Beal]

I get it from an asian store. It comes in mango and calamansi flavours.

[Chris Hennes]

OK, now I'm looking for a source for habañero oil -- is this just a "hot sauce" type product, or is it more like an extract of habañero? I'm going to make a quick batch of hand-rolled truffles while I'm waiting for this mold to arrive... I'm impatient .

[mrose]

I have made these using a hot chili oil. I also have infusec olive oil with cut up habaneros. They both worked fine. Might have to add a couple extra drops to get a good bite.

BTW wasn't the recipe from Greweling.