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  1. Past hour
  2. I ran your formula through my software and got: Total Fat: 20.4% Milk Fat: 10.4% Total Solids: 47.1% Solids Nonfat: 26.6% Milk Solids Nonfat: 4.8% Stabilizer/Water: 0.41% POD: 135 / 1000g PAC: 157 / 1000g Absolute PAC: 394 / 1000g Rel. Hardness @ -14°C: 92 A few thoughts … Total fat is really high, because of the combined cream and nut butter content. This mutes flavor release; the best thing to do about it is to shift the ratio of fats toward nut oil. Total solids is higher than what’s ideal, but there isn’t much to be done about that. Stabilizer content is high. The emulsifier values seem flipped. Polysorbate works in much smaller quantities that GMS. Did you arrive at those numbers experimentally? If not, I’d suggest reversing them. Sweetness is fairly high, at POD 135, but freezing point depression is low. Combined with the hardening power of the pistachio oils, I’d expect this to be very hard to scoop unless its allowed to warm up quite a bit (my tools only give a rough estimate here, but they suggest it will hard as a brick at -14°C, Here’s a suggestion: 321g Whole Milk 141g Heavy Cream 36% 174g Pistachio Paste 174g Pistachio Paste 103g Dextrose 17g Fructose 1g Locust bean gum 0.1g carrageenan 0.25g GSM 0.05g Polysorbate 80 2.0g Salt 764g Total Analysis: Total Fat: 20.6% Milk Fat: 8% Total Solids: 51.3% Solids Nonfat: 30.8% Milk Solids Nonfat: 4.3% Stabilizer/Water: 0.31% POD: 136 / 1000g PAC: 322 / 1000g Absolute PAC: 763 / 1000g Rel. Hardness @ -14°C: 80 Re: vanilla ... I usually go with around 0.25% the water weight of the formula. For emulsifiers I use around 2g soy lecithin per 1000g formula. Mono/diglycerides are usually used at around 0.1-0.2%. Polysorbat 80 is usually .02-.04%. My understanding is that the glycerides will have the most impact on increasing overrun; the sorbitan esters will have the strongest effect on fat coalescence. But I haven't experimented with these; lecithin has worked fine for me.
  3. Absolutely do NOT let them charge you for parking. It was part of our contract...whether you have a car or not!
  4. kayb

    Culinary Creations

    Thanks. I'll look for that one, as well.
  5. CatIsHungry

    Culinary Creations

    Really glad to hear he is doing so much better and has such great results - fantastic work! I cannot remember if I purchased these at H-Mart or at my local grocery but these rice noodles are gluten free ... (h-mart does shop online if you need - or I’m certain you could find them on Amazon) ...you also have the option (possibly of soba noodles or glass noodles ... good luck!
  6. Today
  7. Thanks for the heads up. Apparently they charged us as well. In spite of the fact that we didn’t even have a car!
  8. chromedome

    Aldi

    The comparable sale in my neck of the woods is when it goes on for $2.99 (dairy products in general cost more in Canada), occasionally at Sobey's but more usually at Shopper's Drug Mart or Superstore as a weekend door-crasher or as a week-long sale at No Frills (all part of Loblaw's). No Frills usually has a limit of 4 or 6, and the others draw the line at 4. My ideal scenario is when they run out and give a rain check, because often they'll have it back in before the sale expires. Then I can get my limit under the sale (typically more than once, since they're all with in easy driving distance) and then go back with my rain check when the sale is over. ETA: For non-Canadians, I should explain that No Frills is the low-price arm of one of our major chains, and is a sort of quasi-Aldi in ways. They stock a pared-down selection that's heavy on Loblaw's store brands (the generic yellow label products and higher-end President's Choice items), and customers box or bag their own. There's also a coin-based cart-return system there, though other retailers have used that system off and on as well.
  9. Very true! It is quite helpful that patris’ bowls are narrower at the base. Makes it so much easier to dip when there is just a bit of chocolate in the bottom.
  10. CatIsHungry

    Aldi

    That was a very interesting article about them @chromedome - thanks for posting it.
  11. FYI check your hotel bill before you leave. They charged me for parking— a visit to the front desk straightened that up.
  12. It was agreed that because of the shape - yours is better!
  13. We did miss Patris though.....
  14. I've been using my Salton Electronic Kitchen Scale (my model no longer available) since 2006. It cost $60 tjen and was well worth it. I use it every day (no exaggeration) and I think I've only had to change the battery once, maybe twice. Bought it from KAF. It's similar to this one. Kitchen scales have become a whole lot cheaper since then.
  15. Such a lovely bowl! Looks like it was a wonderful weekend!
  16. Maison Rustique

    A food processor that isn't ugly to look at

    Sadly, no repair cafes anywhere near my area.
  17. a tip from my grandfather: plant tomatoes in the poorest part of the plot - a soil that's too good results in a lot of stem/leaves, not so many tomatoes.... sometimes people get fertilizer happy and have huge plants but less harvest.
  18. https://repaircafe.org/en/ https://zerowastecanada.ca/share-the-repair-the-repair-cafe-movement/ ETA: The latter link is Canadian, but provides a good backgrounder. If you look at the main site, you'll see that there are Repair Cafes in over half of the US states (just barely, I'll grant you, at 26 to date, but still...).
  19. chromedome

    Culinary Creations

    I've made the sandwich bread from the ATK book for my daughter and my SIL's mother, who both considered it to be the best GF bread they've tried so far. The very nice celiac staffer at my local Bulk Barn also considers it to be one of her two go-to cookbooks. Bear with me a moment while I scroll through my phone to find the other... Ah, here we are. Artisanal Gluten-Free Cooking, by Kelli and Peter Bronski. She speaks very highly of that one, though I haven't seen or tried any recipes from it so YMMV.
  20. DanM

    Wine pairing help

    I found a lamb shoulder on the cheap and the market is brimming with fresh apricots from the Mediterranean coast. I found a recipe from River Cottage Fruit for slow roast lamb shoulder with spiced apricot sauce. The ingredients are listed below. I assume I should have this with a red wine, but what type? Since I live in Switzerland on the French border, I have easy access to Swiss and French wines. Other countries are as rare as a dog that speaks Norwegian. Any advice will be appreciated. Ingredients 1 shoulder of mature lamb, or mutton or hogget, on the bone A little olive oil, to trickle 2 tsp fennel seeds 3 tsp coriander seeds 1 cinnamon stick, broken in half 10 cardamom pods 1 tsp black peppercorns 2 star anise 2 tsp dried chilli flakes 2 tsp sweet smoked paprika 10–12 apricots, halved and stoned 4 garlic cloves, finely sliced Sea salt and freshly ground black pepper Mint leaves, to finish (optional) Many Thanks!
  21. sartoric

    Dinner 2019

    We got back from Japan last week and I’m trying to keep it alive, what an amazing country, go if you can. There’s a few more details over on the Japan dining page. Here’s a simple bowl of noodles with vegetables. Then I lapsed, comfort food beckoned, chicken with fenugreek, dal, rice and chapatti. In the country place, chicken and sage sausages with roasted vegetables. That’s a brazier for warmth in the background, brrr, it’s cold. Tamil eggplant and chickpea curry with dal, cucumber raita, rice and paratha.
  22. Duvel

    Dinner 2019

    Landed very late on Sunday night at Kuerle, Xinjiang province, in the very northwest of China. After spending the whole day in three consecutive flights I was just thirsty ... Found a small nondescript place with lamb skewers, braised egg plant and smacked cucumber. Peanuts and local wheat beer as well. The crisped up lamb fat with chili & cumin was fantastic ...
  23. JoNorvelleWalker

    Dinner 2019

    I had a plan but dinner didn't happen. A can of soup was opened.
  24. shain

    Dinner 2019

    They'll still be OK for cooking, but won't be crisp for eating straight.
  25. JoNorvelleWalker

    Kitchen Scale Recommendations, 2011–

    I must learn to curb my enthusiasm. I like everything about the YaeCCC scale except that I can't get it to calibrate. I wrote YaeCCC for help. It may just be I don't understand the instructions. None of the mostly positive reviews on amazon mentioned a problem with calibration. It does seem to be linear and it doesn't drift. After the scale warmed up two different 200 g weights from two different companies measured 200.076 g.
  26. Okanagancook

    Dinner 2019

    Tonight was a stuffed turkey thigh from Emiril's New New Orleans cookbook. Delicious although a bit salty because we substituted canned baby clams for fresh oysters in the stuffing. Grits and green beans, bacon and kale to go with.
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