aidensnd2

Beat it in a mixer with the paddle for a couple of minutes and it will smooth out and loosen up. Don't worry about the butter, no big deal.

Title pretty much says it all. I'm looking for a GOOD recipe for Sticky Toffee Pudding, anyone got one they'd like to share? Thanks in advance.

I wouldn't even think about using them for twice the price, if they were the same price perhaps. I don't think that they will have enough of an impact on the customers satisfaction where the extra expense could be justified. The biggest concern would be breakage. You'd have to be careful where you stored them, more careful in how you handled them etc... If they did break on the ride home from the shop the dessert would be ruined, whereas a paper one might bend in a fall/impact and the dessert might get squashed but at least it's still edible. Unless the snazzyness of it would somehow make people buy more product I don't think any increase in price would be justified. But at the same time I do agree that the existing options aren't the most attractive...

What chances are you talking about? I'm confused by this post.... ← Keeping a raw custord mix carries the risk of bacterial growth. The ingredients are an ideal culture. The risk is small, but present even if you are careful about refridgeration. ← As long as the mix was cooled properly(rapdily), stored in the refrigerator, and baked the next day then I'd say the risk is small enough not to be a concern.

What chances are you talking about? I'm confused by this post....

This does work wonders for the bubbles that are visible on the surface, I torch any liquid 'batter' before baking, but doesn't help with the little micro bubbles that seem to hide under the surface, hence the overnight resting which will result in a 'foam' on top of your mix which is then discarded before using.

I always try to chill my brulee mix overnight. Whenever I don't I get a kind of semi-set foamy layer on top from all the tiny bubbles rising to the surface during baking. Also if the mix isn't cold my edges overcook before the center sets. I'm baking full size hotel pans at a time though. For smaller single serving brulees it doesn't seem to make AS much of a difference but I still think the well rested ones come out better. As for the ice cream I've always thought that it was both to ensure the mix is properly chilled and to give the flavors time to develop.

I've found that the trick to candying citrus rind/peel is the parboiling. The more bitter the peel the more times you need to boil/rinse it. For orange peels I'll boil them 4-5 times, each time starting again in cold water. And the last time adding just a bit of sugar. For something like grapefruit I would go at least 6-8 times. If the peel is still bitter after the parboiling it won't really get any better once you start candying it. The sugar might hide some of the bitterness but if there is bitterness left you aren't going to eliminate it with sugar.

Montague, are also very nice, expensive, at least at 701 in (there) experience, the doors started to fall apart after a while, not good at any price... ← Yeah, we have actually had a couple of door problems which did seem premature. Interesting.

I ended up going with a mango anglaise with a touch of raspberry coulis mostly for color. Thanks ComeUndone Luckylies- the foam sounded really good, unfortunately I had no orange pekoe available. I will be trying this soon though. I think if I did it again I'd try something with blood oranges and lose the ice cream.

Yeah, I was wondering that also. I searched online and coudln't really find any info about it. Any leads would be greatly appreciated. Thanks Dan

I'd keep an eye out for that pesky 72% also. It's out there somewhere...

Okay, I need some quick input on what a good sauce would be for my dessert special this weekend. I have chocolate tortellini filled with earl grey ganache served with caramel ice cream. The ganache is subtly flavored and the ice cream is a bit on the sweet side so I need a sauce that won't overwhelm anything nor add too much sweetness to the dish. I was thinking some sort of fruit, I'm just not sure what is going to work good with the earl grey. Thanks in advance. Dan

Montague ovens are pretty good too for a commercial kitchen.

I also have one but I can't decide if I really like it or not. I have problems when making dough that it just seems to build up behind the roller and the scraper or when I'm using the hook it just kind of wraps around it and I constantly have to manually pull it off the hook to get any movement out of it. If I could solve thee problems I would be much more satisified with it.

ecookbooks has it for $15

Hmm, your recipe sounds fine, technique sounds fine. Interesting that it happened again without the pizza stone, I was expecting that to be the problem. I would try getting rid of the foil and seeing if that changes anything, not sure why it would though... As far as beating eggs for brownies; if you don't beat them you end up with a fudgy brownie, if you do beat them you get more of a 'cakey' brownie. Either way is fine, just personal preference.

I would strongly disagree with this. I had heard so many recommendations for their desserts that I finally went and tried them out and was very disappointed. They remind me of what you would find in a cafeteria, HUGE slices of cake filled with a variety of creams, tons of frosting, but not really all that much flavor. Don't get me wrong, they weren't terrible but for the reputation the place has and considering how many people rave about it I was expecting much much better. They are definitely not high end desserts. Somewhere like Pix or any of the good restaurants in town will have something better to offer you. Just my $.02 Dan

If you make them with a truffle in the center then they should freeze fine, and reheat fine, after being baked. I imagine that trying to freeze them already baked using the 'raw batter in the middle' method would be more problematic.

I made some semi-freddos using Sherry Yard's recipe, I had to give her one more chance after my last attempt at one of her recipes went down in flames, and although the flavor and appearance are perfect the texture is icy. Even when they are left out at room to temp to soften they still stay icy until they are basically back to a liquid. The recipe was basically anglaise mixed with pureed strawberries, meringue folded in, whipped cream folded in, into molds, into freezer. More of a mousse than a true semi-freddo I suppose. Anyone have any ideas? Thanks Dan

Yeah it was like I was making a completely different recipe. The first time I tried it I assumed that I did something wrong, the second time they turned out exactly the same, very very frustrating. I hate it when recipes in cookbooks, especially when they are from respected chefs, don't work.

Has anyone tried this recipe? Any success? I tired it twice this weekend and it didn't work either time. They just never set up enough to unmold and there certainly wasn't any curd at the bottom like in the picutres in her book. Has anyone had any luck with this? Does anyone have a tried and true recipe that they like? Thanks Dan

I have the three listed and I would say that the Gisslen one is the one I've gotten the most from.

I use rice...

Cool, thanks for all the input. I have made rhubarb financiers before and they were awesome. Rhubarb coffee cake sounds good too. I think I might try to work out a rhubarb filled chocolate ravioli in strawberry soup.