alanamoana
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Posts posted by alanamoana
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the swirl can be used for adding a decorative top to the truffle (same with the loop and other shapes).
you really only need a two or three tined fork and maybe one of the special shapes. i don't think it matters if the handle is metal or wood or plastic for that matter. personal preference i guess. the plastic handles are easier (last longer) to keep clean.
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i've also heard of these called "swedish dream" cookies. they are, in my opinion, in the same category as mexican wedding or russian tea cookies. i love the sandy texture as i've always loved crumbly/sandy cookies.
i like the idea of chocolate with them. maybe dipped halfway or a drizzle on top would be nice as well.
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Thanks Rob! Exactly what I needed. I'll pick up some 1/4" copper tubing today and I already have a burner, torches and silpats around. Rigging up a hot/cool capable hair dryer on a stand would be a simple job as well. I'm not sure exactly what pump the poster in that other thread was referring to (Honest, it's not mine!
), but there are no sex shops around here so, unless there's another option someone knows about, I'll have to order a pump.i think the pump is sort of like the kind on a blood pressure cuff...it only pumps air in and doesn't let it come back out, but i could be wrong.
you really don't need a lot of fancy equipment, especially if you're just playing around to start.
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vanessa,
just adding another "bellissimo"! such beautiful chocolates!
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i think you're correct when it comes to timing. the longer a meringue sits before it goes into the oven, the more likely you're going to have some break down occur in the air bubble structure. also, the changing of the bags/tips caused some deflation. all of that makes for a separation in the sugar and egg white mixture.
it also looks like an awful lot of sugar (1C to three whites) for the recipe. i think you'll be better served with something that is in between this recipe and martha's with regard to sugar content.
...why can't men find anything in the house on their own?
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a quick google search turns up that scrumpy is a form of cider
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Can you make Gianduja? Does it have to be from a certain region to be called Gianduja?
you can probably make gianduja with a good quality praline paste and some good chocolate. the machine made stuff is so superior because of the fineness of the grind of the nut/nut paste. i don't think it is a d.o.c. type thing...i just think it is the italian name for the product and nobody has come up with another name for it!
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working in a restaurant, we used to keep the dough for probably around a week or so. don't know if it ever got to nine days, but it lasted a long time. i don't think there's anything wrong with it. the only thing when dealing with yeasted doughs that need a good rise, you've probably exhausted the yeast by then. with a pizza crust, that's not so important.
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i don't want to special order the gianduja, since i can get nutella at the grocery store.
anyone know?
I think it depends what you're using it for. I don't think Nutella is temperable, whereas I know that gianduja is (like regular chocolate). If you're looking for a filling or something to flavor a filling, then you should be fine with Nutella. If you're looking for something that behaves like chocolate, then gianduja is what you should use.
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i have a feeling it is along the same lines as pastry cream using flour or corn starch...the starch granules help to protect the egg proteins.
i wouldn't really trust a pinch of flour though.
i've made up to (at least) five gallons on the stove without any problems. i have heard of other kitchens using a steam kettle for large batches...BUT, you don't have the ability with a steam kettle to control the heat in such a way that when it is ready to come off the heat you get instant cooling. the jacket usually holds the heat in and will continue to cook your anglaise while you are draining it into your ice bath. i'd rather just stick to the old fashioned method.
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Women are viewed as a liability in the kitchen, regardless of what anyone wants to say or admit. Is this 100% true, not a chance. However, there are many things wrong with society, so just work hard and prove people wrong.
i think this is your point of view, certainly not "regardless of what anyone wants to say or admit". i've never felt this bias in any of the kitchens where i've worked. for the most part, i've been asked to come back to just about every job i've left because i WASN'T a liability...regardless of my gender...i don't drink or do drugs or take smoke breaks every five minutes...these are the people who are the liability NOT the hard workers (male or female).
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What is the shelf life of stollen?
My GM gave me a recipe he would like me to make for 150 of our company's closest friends. I don't like stollen and have only made it at one bakery, nine years ago, so I am basically in the dark. This recipe has no eggs and not much sugar or alcohol, and I am worried about the stollens drying out and getting stale between baking and delivery. Also, we are at 7000 feet, and dry thin air is going to be a factor as well.
So, how long should I hope for stollen to stay fresh? How can I extend the shelf life?
thanks
stollen does tend to be a bit dry, but traditionally you dip it in melted butter and then dredge it in powdered sugar. you do this twice so that it gets a nice crust. this helps with the shelf life. also, the almond paste in the middle has some moisture which i'm sure gets leached into the pastry itself.
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i would have to say for price and flavor go for guittard's signature line: e. guittard. if your customers aren't overly sophisticated (this is not a disparagement) i would go for their 55%. if they can handle a little more then use their 61% which is still pretty sweet.
i would put ghirardelli in the same category as nestles and hersheys
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i just sort of use the time to tune out and while i'm not really meditating, my mind just wanders...this can be good or bad...depending on my state of mind when i start the task
oh john, quit complaining...i still haven't taken the plunge and gotten cable...6 years and no tv for me.
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i find i get the best results by completely baking the crust before filling with the custard. as the custard is delicate and usually doesn't need much baking, this ensures that the crust is crisp and fully baked on the bottom.
edited to add: if using puff, i would definitely make sure that the dough is rolled out very thin in order for it to bake thoroughly. if you're interested in some puffing, i'd bake it with weights until the dough is almost set and then remove the weights and finish the baking. this way, you'll still get some puff and flakiness. otherwise, there really isn't a reason to use puff pastry in lieu of a flaky pie dough.
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I'm not sure about temp or time, but I would cover the 4 corners with foil to protect them since they will bake a bit quicker.
Does this mean you found your pie plate?
Thanks for the suggestion.
Yes, the local Bed, Bath and Beyond has the Pyrex plates at a good price. When I next go to the store I'll grab or order a couple.
Thanks!
shel
make sure to use your 20% coupon. you can use one coupon per item and the coupons never expire. i only buy a few things from bbb and have a stash of like thirty coupons.
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Had a quick look at it at the Chocolate Show last week, definately one I want to have, but I'm determined to wait and get it for less than list.
hey, with the weak dollar, the jessicasbiscuit price isn't too bad for you!
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the baking soda pointers are good ones.
another one might be your oven temp? if the cupcakes are underbaked, they'll fall in the middle after they cool down a bit.
overmixing can also cause some trouble. if the batter is over aerated and something wasn't measured correctly, then they could also fall.
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or a spare cake board
depending on how sturdy your cake is, you might not need one. she used one in the demo because she was splitting large cakes and they wouldn't have held up to being done by hand. for the most part, you don't really need anything when doing a standard 10" or 12" cake.
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while this is a square cake and specifically a wedding cake, if you scroll to post #12 you'll see a good demo on layering a cake with filling and then finishing it with icing.
if you're not confident with your slicing skills, then baking the cake in two pans is fine. rather than do the dishes, i'd bake the cake in one pan and then level and slice the cake horizontally into two or three layers.
then proceed to fill, ice and decorate as described in the demo. there aren't too many differences between icing a square and round cake and you can obviously do it as finished or as rustic as you see fit.
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To add to what John mentioned: the light is on when it is heating and goes off when it is not heating.
Lior, are you covering the chocolate during the melting process? It should be covered so that you don't lose too much heat to the atmosphere. Also so that you don't get a ton of humidity in your chocolate (thus affecting your viscosity).
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to me, several higher end milk chocolates have a malted-milk flavor more than a caramel flavor and that really turns me off. i think it is just from the added milk solids and fat.
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how different is creme fraiche from Mexican crema?
i think mexican crema (agrilla, sp?) is more like sour cream than creme fraiche. based on mouthfeel, mexican crema isn't as rich as creme fraiche. creme fraiche is based on heavy cream (when you make it at home, you add a touch of buttermilk to heavy cream and let it sit for 24-48 hours to thicken) and is whippable to a wonderful consistency for desserts. can you whip crema?
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i think it could easily last a month in your climate rob. as isomalt doesn't caramelize the same way that sugar does, you'll have to do some of it in real sugar for the look. but for the pulled sugar chiles, i'd use colored isomalt or something like that for longevity.
there is a product out there for sugar pieces, a lacquer of some sort. definitely not edible, but not as bad as polyurethane...pcb carries it but i'm not sure you even need to worry about that. unless you have a bug problem
to be safe, i'd also probably shape it over a cardboard cone/mold and keep it on there (making sure to decorate to hide the cone). that way, you can make it fairly big without worrying too much about structural soundness and sugar dissolving issues.
edited to add: the mold will also help with structure since you won't be filling the choux
Brown butter cookies
in Pastry & Baking
Posted
they are definitely sandy in texture. I can imagine they'd be great with the addition of chopped toasted nuts to them.