Matsu
-
Posts
91 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by Matsu
-
-
I wanted to start with an amuse bouche tray, with three items. But i wanted ALL of them to look VERY SIMILAR to pastry items. But once you've bite them you'll found a savory taste contrasting to the looks.
Can anyone help me with this?
How about a mini quiche with Portuguese sausage in a tart shell...make it look like a mini custard tart. If you are making eclairs you could easily make mini cream puff shells as well - maybe use a savory horseradish whip cream with a beef filling...
-
In the past, I have successfully ordered items from pcb Creation in France. The items I order most are chocolate transfer sheets and transfer sheets for biscuit (Joconde).
Did the FDA all of a sudden determine that the food coloring used in Europe is dangerous to Americans? For crying out loud.
Does anybody know any info about this? Does anyone else order from pcb and encountered the same problem?
I used to order PCB transfer sheets from another vendor in California and had no problems in the past. Recently, I noticed that they no longer carry the transfer sheets with gold in them. Most of the other colors seem to be ok but if a multicolored transfer sheet has any hint of gold in it is very difficult to get.
-
If you could prep part of it before, there's a recipe in Charlie Trotter's dessert book for a roasted fig with goat cheese ice cream. It's served with an oatmeal tuile and a spicy fig sauce.
-
It turns out that there is sort of a theme, being Hawaii. I think it all needs to be pretty simple. Please keep your ideas coming.
Macadamia nuts are from Hawaii so you can do a lot of things with them...
How about caramel apples rolled in macadamia nuts and drizzled with chocolate...
or a banana macadamia nut cream pie topped with whip cream and fresh coconut
or frozen bananas dipped in chocolate and macadamia nuts...
or white chocolate macadamia nut cookies...
Homemade marshmallows with a tropical puree like guava or passion fruit might be different - especially since it's overnight you'll have time to let it set.
Chocolate dipped strawberries are fun and they can decorate them with
drizzled white chocolate or coconut too.
-
Thanks to everyone that has replied to the thread. I know I should try to work with them myself, but I just wanted a starting point so I don't have a ton of excess chocolate when I'm done trying the product. It's hard to find small amounts of chocolate that I can use as samples around here (Southern CA
If you're in Southern California have you been to Surfas in Culver City?
They sell many different brands of Chocolate in small quantities... This is their
website... https://www.surfasonline.com/productlines/118.cfm . They also give discounts to
culinary students. It's a restaurant supply type of store with both food and equipment.
-
The recipe uses grated raw potato, which may behave differently to cooked. However the dough may be acid enough to stop the discoloration.
Try using Yukon Gold potatos - they don't discolor even when raw
-
I don't have time to be baking fresh things for this case on a daily basis.
Lavosh and other savory crackers last a while...If you have room in your freezer, you could bake things like brownies, cupcakes, etc. in big batches and freeze them... then pull out what you can sell in a day and just frost them.
-
Here's another vote for Package Nakazawa. They have beautiful packaging.
One more company with exquisite packaging is KMM Product Inc
-
Here's a few more...
Chocolatier
Pastry Art & Design
Chef
Modern Baking
Culinary Review
Cuisine at Home
Art Culinaire
Barista
Tea & Coffee
-
I just received an Amazon gift certificate for my birthday. I would like to spend part of it on a pastry/baking book.
I guess I want something clear, concise, and instructional.
One of my favorites is COCOLAT by Alice Medrich...Lots of pictures -and lots of cakes but more of a pastry book than a cake decorating book per say...
The recipes are good too! It's not a new book so you can probably check it out at your library first.
-
-
I am looking for pre-cut, clear cellophane sheetsAny ideas/suggestions?
Thanks all!
There is a Japanese company called Package Nakazawa that carries bakery packaging and they will precut cellophane to order. However, they require a 4-6 week lead time because everything is shipped here from Japan. They also have minimum orders so this probably won't work for you unless you are ordering a lot.... They have some existing sizes that are less expensive because they are running them for other companies.
The phone number is 818/907-9764
Fax: 818/907-9756
Email: yokuaki@americanaccessusa.com
-
* how many persons attending, including you - 2
* which day you would attend (Sat., Sun., or Either) - Sunday
* how adventurous are you, in terms of eating (jellyfish? abalone? squid? whole fish with the head intact & the eyes looking at you?)
We're game for pretty much anything except ducks feet!
Whole fish is great!
-
For anybody in Southern California, Thomas Keller will be the keynote speaker at the Western Foodservice Expo on Sunday, August 21st at the LA Convention Center. After the session, he will be autographing copies of the French Laundry Cookbook and the Bouchon Cookbook. Click here for more info. The keynote speech starts at 11 am on Sunday.
-
trying to think of some out side of the box ideas for red beans... always ice cream, mochi, pancake, and cake.
any ideas, uses, or things you've tried
I made an azuki cheesecake that was pretty popular.
Put half the cheesecake batter in the pan then sandwich a slightly
frozen layer of azuki in the middle of the cheesecake batter.
There's a Hawaiian shaved ice dessert with sweetened red beans and
vanilla ice cream that I really like too. There's a similar Japanese dessert
with shaved ice and azuki but without the ice cream. Maybe an azuki granite?
-
Also, I intend on making some very small florentine type tuiles, just punched out with a small round cutter, about 1 1/4" -- to be a topper on a small round scoop of ice cream. What advice does anyone have about these?
Here in Southern California the humidity isn't too bad...florentines stay crisp for quite a while with no problem....They might get soggy in contact with the ice cream though. ...I've made small round ones and dipped the bottom in chocolate. These can be used as a garnish with ice cream without getting soggy.
-
I've had good luck with the foccacia recipe in baking with julia. I think the key to a good foccacia is an overnight rest in the fridge.
I like this recipe too. The overnight rest does make a big difference. The grilled veggie focaccia sandwich at the end of the recipe is excellent. Try the leaf shaped fougasse using the same focaccia dough (from Baking with Julia as well).
-
I am wondering what's the easiest way to get rid of the seeds from raspberries?
If you have an electric juicer, that works great too...strains all the seeds out.
-
Brava!!! Bravissima!!! And any other kudos and congratulations---they're all in order.
I Second That! Beautiful - truly a labor of love.... Those fillings sound luscious too! Wish I could sneak a taste!
-
does anyone have ideas on what to use instead of those much-disliked-frilly-little-doilies used to hold individual pastries?
Try this company... for gold boards for individual pastries.....(under specialty concept area)
-
I thought a tart had to have a pastry crust and sides, and you filled it with something. A torte, I thought, was where you make a flourless or very-little-flour cakelike thing. So wouldn't the above be a "chocolate hazelnut torte"? What am I missing?
According to the CIA Baking and Pastry - Mastering the Art and Craft,
a Tart is "a shallow, usually open-faced pastry shell with filling"
a Torte is "the German word for Cake. It can be multilayered or a single, dense layer."
I've always questioned why a linzertorte is not a linzertart too...It looks more like a tart than a torte
-
Here are some photos of a frozen dessert the I did for a foodie BAR BQ recently. The toping is made with isomolt sugar poured into a container of ice.
Gorgeous dessert Fwed! Looks delicious too! I'd forgotten about that ice technique. I've used it with colored white chocolate for making coral but never tried it with isomalt...something new to try...thanks!
-
I'm sure I'm having a brain fart and there's a simple solution to this.
Basically I'm doing a layered dessert, and the top layer is a yuzu curd. ...
Any ideas?
How firm is the curd after it sets up? Might try letting it set up in a bowl covered with plastic wrap so you don't get a skin, then after it's cool, mix it just enough to spread into your mold. I've done this with extra lemon curd to fill tarts, etc. but it's not a really firm set.
-
Rather than start a new thread for my question, I'll ask it here: Can anyone recommend a good banana flavor agent that I can buy in semi-small quantities? I don't care if its powder, oil or alcohol based, or if its natural or artificial, only whether it gives a good banana flavor with no off-tastes.
PS -- was looking at Dreidoppel compunds, which come recommended, but have to buy in larger quantities. Might buy this anyway, but wanted to check it anyone knows where to get smaller quantities of flavor compound.
Albert Uster carries a powdered banana flavor which is freeze-dried. Believe it's a Fruita Prima product. Their website is www.auiswiss.com
I've purchased Dreidoppel from Euro Source Gourmet but I usually buy one case at a time (6 jars of compound).
Amoretti has a banana compound but I've never tried it. They're really good about sending samples though so you can call and ask for a sample.
What to Do with Matcha Powder?
in Pastry & Baking
Posted
Matcha creme brulee is good too!