aidensnd2

So I just bought a tub of maltodextrin form Nature's Flavors labeled as Tapioca Maltodextrin DE-10 and it isn't working as expected to form powders. It comes together ok but when you eat it instead of it dissolving in your mouth it turns to a chewy little nugget before eventually breaking down. Has anyone else experienced this? I tried it with several different bases and the results were the same. Previously I was using N-Zorbit which was working perfectly. Are there various types of tapicoa maltodextrin? Thanks

I ordered it a couple of days ago. I'll post my opinion when I get it.

A creme brulee will set fine in a convection oven with a water bath... ← Well then that is news to me. I have tried 5 different recipes, all with water baths, and none of them set, even after 1 1/2 hours. I finally found a recipe that is specifically designed for a convection oven and it stated that a water bath is not needed. Also, why would you risk burning yourself with hot water when a non water bath produces the same results? Jason ← I don't use a water bath when baking brulees in a convection oven, but I have done it before and it has worked.

A creme brulee will set fine in a convection oven with a water bath...

I've found that the difference between a fudgy brownie and a cakey one is how much the eggs are whipped. I have 1 base brownie recipe that I normally make fudgie but if a client wants it cakey then I just aerate the eggs and it turns into cakey brownies. For 1/2 sheet pan: 1 lb choc, 1.25 lb butter, 1.125 lb sugar, 3/4 lb eggs room temp, 1/5 tsp salt, 1/2 oz vanilla, 8 oz flour. Melt the chocolate and butter together; emulsify. Mix the eggs and sugar just until combined (for fudgie brownies, or mix until doubled/tripeld in volume for cakey) mix chocolate into eggs, fold in flour. Bake at 350 for about 25 minutes or until done. Hope this helps.

Arrived today, wow....................... Very nice book.

Leaf gelatine typically comes in several different weights, 3 grams being one of them so if your pack of 12 does weigh around 40 grams then I would say you have your answer.

Wouldn't this be praline paste, not nougat paste?

Is it just me or does willpowder seem really expensive. I love the idea as many of these items can be difficult to get, especially in small quantities, but it just seems so expensive... Am I wrong about this?

It's on its way.

I'm making a dessert with white truffles in it, a rice pudding, no other significant flavors in the pudding just cream, eggs, sugar and of course the truffles and I'm looking for a gelato flavor that will match well with it. Any suggestions?

Does anyone have or has anyone seen La Cocina de Los Postres by Oriol Balaguer? Very interested in hearing anything about it. Thanks Dan

Yeah, after looking at the recipes in the book I think I'll pass. Would much rather spend the money on 'Au Coeur Des Saveurs' or something like that. Anyone have any input on what high end books are worth the money?

Cool, thanks

I heard some talk awhile ago about a Mycryo cookbook. Just wondering where it was available from. Thanks

Cool. I make strawberry powder this way, dehydrate and grind with a touch of sugar. Was just thinking it would be cool if there was something like the maltodextrin which would work with non-fat based liquids.

For the caramel what would it be binding to? I'm guessing it would have to be a caramel with cream and or butter, yes? Too bad the sample I got wasn't bigger....

Just got my sample from national. Anyone have a starting point for a ratio of maltodextrin to the base? Thanks in advance.

Anyone have the recipe?

I know others have already said it but it can't be stressed enough, TAKE LOTS AND LOTS AND LOTS AND LOTS OF PICTURES!!!!!!!!!! That's probably the biggest thing I regret about school, I took what seemed like a decent amount but now that I look back there were so many things that I didn't take photos of that I wished I had. It will help you immensely when later on you go back and make something that you learned in school but don't remember exactly how it was done.

Did anyone see the food network challenge Best Chef competition that was in Miami? One of the chefs made olive oil powder by stirring something into the oil and it turned into powder. Anyone know what it was? I accidentaly erased the show before I could go back and rewatch it. I'm hoping to do something similar with a fruit base if possible. Any suggestions? Thanks in advance.

Bump. Anyone?? I'd be interested in knowing this. I've been tempted to try flavoring regular sugar but I just can't imagine it working that good.

If the wedding is next week you don't need to freeze it. You can make this cake well in advance and store it in the fridge. I've kept them for a week or so with no noticeable degradation of the texture or flavor. Just make sure you wrap it well. Although I've never tried icing/frosting/covering it I can't really imagine it. It's INTENSE as it is. Just a little whipped cream or creme anglaise, some sort of dairy to cut the richness helps out. I always liked it with anglaise, raspberry coulis and a few fresh berries...

I'd say that unless the fan is so strong that it blows whatever you're baking around the oven then you can use it for everything. Typically a convection oven will give more consistent results throughout the entire oven as the moving air will help eliminate hot spots. I have an oven with many of the same options at home and I can't think of a single time that I've chosen to use the conventional 'bake' setting except for when I was drying fruit slices that went airborne with the fan on. Some people reccomnend lowering the temperature 25-50 degrees when using the convection mode and baking for less time, I haven't found lowering the temperature really makes any difference but some things do seem to bake faster. Just keep an eye on whatever youre baking and if it looks okay, not burning or flying around, then you should be fine. Just my $.02

Melt the ganache, melt the butter, combine, set, perfect.