foodie3

i made the chocolate bread this morning, and, even though the taste is pleasing, i. e. intense chocolate flavor (used 72%), i am not entirely happy with the crumbly, slightly sticky texture of the baked loaf. any comments as to what may have caused this to occur?

thanks, i have recooked my caramels to 245F, they set up quite well.

i made a batch of chocolate caramels yesterday using herme's recipe, but this morning i noticed that they are too soft. any suggestions as to how i may possibly remedy them or an alternate use for soft caramels? (they taste great)

i'd like very much to make a panforte. last year i had a difficult time incorporating all the fruits and nuts into the hot syrup - it cooled off and solidified very quickly, the cake was extremely hard to cut. i used the following recipe from epicurious. http://www.epicurious.com/recipes/food/views/233420 any tried and true recipes and tips?

bumping up this topic. i made my tatin recently and was pleased with the result as far as the appearance and the taste, but as soon as the tarte cooled off, i noticed a large amount of solidified butter, where i expected to see caramel. i used 150gr butter and 200gr sugar for 9-10 apples, should i reduce the amount of butter in the future?

i love this pastry! i am trying to figure out how to get a 12'' circle for a tart tatin - can i roll it out thinner or somehow combine the two sheets?

amazon has a pretty good sale on staub. http://www.amazon.com/s/ref=nb_ss_gw/104-1...&Go.x=6&Go.y=10

i made his chicken stock. i followed the recipe precisely and even made a trip to sf china town to get some chicken feet. i have to agree with other posters here - its quite educational!

don't know about the pennsylvania dutch, but if you mean "lokshn", that's great stuff, grew up on that and the chicken soup!

can you share your recipes? thanks.

Ignorant question here: how does that happen and why is it important? ← i don't really know why this happened, on their website they state that acid may be the cause, in my case - its unlikely. my understanding is that once a pan becomes deanodized its no longer inert and will react with food.

i've had a wolf for 15 years, i use SOS for tough baked on stuff, otherwise just regular dishwashing soap and a little scrubbing. i spray ammonia on the outside stainless, then i "polish" a little with a dry rag.

it appears that my 3.5 qrt windsor pan made by calphalon (commercial hard anodized) has turned "silver" which means it deanodized. calphalon no longer makes this particular pan, also the rest of the line has changed so much since they started manufacturing in china, that i wouldn't buy it today. does anyone have experience with their life time warranty products? what sort of replacement can i expect from them?

i made the honey caramel chews, they're addictive!

thanks, i'll do both the par-boiling and cooking on the stove since i have a large amount of orange peel and the microwave method seems a bit limiting.