chefpeon

Let me see if I got this straight. You melted 1/2 cup granulated sugar (dry) in a saucepan until it just began to smoke. Then you slowly added 1/2 cup water and cooked until the sugar dissolved. You let it cool, and it was hard? My only guess is that you cooked it way too long. I do mine the same way, except I use 1 cup sugar and 1 cup water, because I don't think 1/2 cup is enough. I never have a problem. I have a nice syrupy syrup even when cool.

I too, would never be able to make up my mind about a project if I were bombarded in all directions with cool ideas. I'd end up second guessing myself, doubting my original intentions, and not having a whole lot of fun at all. Also, being in the "spotlight" may be real uncomfortable for some people. There may be some real talented people that will decline being tagged for the challenge when they know all the attention will be on them and their final presentation. I believe that if we gear the challenge toward a group of people who want to participate and there is more than one "entry", no one will feel any pressure, and we can all benefit by seeing each other's takes on one idea. We can share pictures and experiences. This thread has spawned a lot of good ideas.....ones that I would have liked to see ALL of. The way it is now, we all only get to see ONE thing.

This is from Kerry's original post: I'm certainly not intending to come off as the "lone whiner" here. I just sorta don't get it, is all. If the challenge (and I understand this is NOT a contest) is for Ling to add her "special magic" to a dessert, how much of LING'S special magic gets lost in the suggestions of others? This challenge ends up being a challenge to ALL rather than just Ling.....you see what I mean? And if this morphs into a challenge where everyone can offer input then maybe "The eG Supreme Baking and Pastry Challenge" should be offered to everyone from now on, and not just one individual. So instead of a "tag-you're-it" kind of thing, Ling can say to everyone, I challenge everyone to try to make "X"" Then everyone can come up with their own ideas, bake them, take photos and post. Then we'll have a thread full of everyone's inventions rather than a thread where one person's ideas get completely lost in everyone's input, and at the end only one baked item created. The point I'm trying to make is that the challenge to the individual person is completely lost here....it's actually pointless. The way this thread has played out is that EVERYONE participated in the challenge, and Ling was the one to execute it. She of course makes the final decision, but you can't argue the fact that she was influenced by all of your suggestions. That's all I'm sayin'. I feel that since everyone seems to enjoy participating so much that the challenge should be directed to all who want to step up, and everyone can post their creations. That way we'll have tons to look at and enjoy the different items that people come up with that stems from one idea.

Well, it can't be a competition really......since taste is most of it, and we all can't taste what is being made. And what you mentioned there is sort of my point.....when a challenge is issued to an individual, the individual should come up with their ideas using their own creative resources and available items in their respective locales.

Ok, I've been following this thread. Don't call me a spoil sport, but I have some questions! If this is a challenge for an individual (aka Iron Chef), then how are the merits of the individual showcased when they are allowed to accept ideas and suggestions from the crowd? It makes it more of a challenge for a group of people rather than the individual, wouldn't you agree? I see Lorna going all over the place with ideas as they pour in, and her original ideas have totally morphed into something completely different as the thread has progressed. Wasn't the point of Kerry's challenge to see what LORNA would come up with, out of her own mind and creative spirit? I think she's almost to the point of second guessing herself. Since this is the FIRST eG Iron Baker challenge this will be the one to work the bugs out, and figure out what the rules should be. But I think the question I've posed is something to consider....yes?

I think that's the thing I'm most doubtful of, and concerned with; that the speedy process of all this compromises the flavors you get with extended fermentations.

Ok, so I have a pretty extensive background in artisan bread baking. I'm a blissful bread baker who enjoys the zen I feel with my doughs and the satisfaction I get from kneading, proofing and baking the old fashioned way. I'm a real purist and have always been taught that good bread baking depends on judgement, patience and experience more than anything else. I answer baking questions on a volunteer basis at AllExperts.com. I get ALL SORTS of inquiries, from complete novices to other pros. I just recently got a question from a lady who makes her whole wheat bread on a food processor and was wondering why, after kneading the bread on her food processor for only 60 seconds using the metal blade, her breads always had this giant tunnel in the upper third of the loaf. My experience told me it was probably very underkneaded and the underdeveloped dough did not create the webby matrix in which to trap the yeast gases and instead created the giant tunnel because no webby matrix existed. That's my best guess anyway. She then replied that she had this book called, "Bread in Half the Time", and it was about using food processors, bread machines, and microwaves (MICROWAVES???) to make bread from start to finish in under 90 minutes. I'm a purist, but I'm not going to close my mind to new ideas and technology. Once I get that mindset, I might as well quit the biz, you know? So, my question is, has anybody tried this stuff? Does anyone have the book? What are your opinions about using food processors and bread machines as opposed to the hand method? Do you really get a GREAT loaf, or is it just ok? And regarding the use of the microwave to proof bread....how is that done? That's a concept I have a hard time getting my mind around!!!! Your input please?

If you read my previous post, a decorator will cover a cake in fondant if the the type of decoration requested required it. Again, there are a lot of things you can't do with buttercream. Also, if you are eating a cake with fondant that is HARD, then the cake is horribly old. Fondant will develop a light crusting on the outside of it when exposed to air, but it will remain moist and chewy on the inside next to the cake, just like some buttercreams crust over.

Ok, you mean rolled fondant, don't you? Now I'm confused. Because....dude! We have to deal with brides (and other clients) who want the freakin' UNIVERSE. They want yummy cake.....and they also want the kind of decorations that just AREN'T POSSIBLE with buttercream! Fondant is not a horrible thing, but I will say if I am making a cake PURELY for purposes of taste and taste only, then will I use fondant? NO. I don't think fondant is the best tasting thing in the world......neither are a lot of foods. Besides a cake, how many foods can you name that are traditionally and commonly labored over for looks as a big part of it? Ok, besides ice sculptures. Yeah sure, there are chocolate and sugar and bread showpieces, but they are not eaten. We cake artists have a tough job. Taste IS as important as appearance (as far as I'm concerned anyway). But when you have a bride that wants you to make their cake look like a giant roller coaster ride, what do you do? You do what you have to. You have to make compromises. Fondant is part of it. Is it the yummiest thing? No. Is it the worst? No. And there are some people who will always dislike it, and there's some people that actually think it rocks. Just like with ALL foods. That's my point. Taste is subjective.....I believe in letting people discover their own tastes for themselves. I'm certainly not going to lead them in any direction with my personal opinion......because heck, you could ruin the sale.

Mayhaw is campaigning against fondant. It must have done something very very bad to him in a past life. He's a man with ........ issues. Serious molded sugar issues. Everyone has a different palate. I don't think that just because you personally don't like something, that you should be telling everyone else how awful it is. Let people try things with an open mind and no preconceived notions so they can make their own decisions.....yes? I could go on a campaign against rhubarb, because I think PINK CELERY is an abomination!!!! But I don't......in fact, even though I personally hate rhubarb I actually make desserts with it because MY CUSTOMERS LIKE IT. I don't give them a strawberry rhubarb tart and say "You know, you really shouldn't be eating this shit, because I don't." /ok, end rant.

Maybe like a Lucky Charms marshmallow (is THAT what they're supposed to be? ), but it's been so long since I've had a Lucky Charms marshmallow.....

Rolled fondant tastes a lot like a marshmallow....except the texture is different. It's....chewier? I don't know if that's the right word. In regard to ready-made brands, some are better than others. I personally like Pettinice and Deco Roma....they taste just fine. Of course some people will tell you it's awful, but just keep in mind that some people think buttercream is awful too.

Yeah, I meant anything....scratch or box......but I suppose for absolute ease of experimentation, using a box mix would keep the variables much more consistent (ie reducing human error, which might happen with scratch).

I think what happened with Velma's cupcakes was probably a reaction between the leaveners in the mix and the possible added acidity involved with the alchohol. It sounds like a total "atomic leavening party" was going on there, since she ended up with li'l mushroom clouds instead of cuppycakes! And Rodney, you bring up a good scientific question, and that is, "When alcohol is substituted for water in a mix, does the alcohol evaporate at a faster rate than the water? Does it affect the leavening? Is there significant moisture loss? What adjustments should be made?" This begs experimentation!

I think what you need to do is add the peanut butter in a similar way that you would add chocolate to a chocolate souffle. The peanut butter needs to be lightened before you can add it. Also another possible problem would be getting enough peanut butter flavor. For instance, here is a recipe for a typical chocolate souffle: What you could do is in the step where you melt the butter, use peanut butter instead (or use a combination of peanut butter and butter). Then, instead of using chocolate chips, use those peanut butter chips (like Reese's). That may get you started in your quest by getting stability, texture and flavor. I think the only adjustments you may have to make would be in the sugar department....in that you may have to reduce it a little bit, because peanut butter chips are sweeter than semi sweet chocolate chips. Hope that helps!

Good point. But I WOULD forego the full color pics for a cheaper book. Well, I used it to temper today, and I kinda liked it. The thing I liked best is that I didn't have to mess with removing any "seed" chocolate. I didn't realize it before I bought it, but it is a nice alternative to gelatin for my vegetarian clientele. I'm anxious to try it in my mousses now. I'm also going to try sauteing with it just for fun.

Yep! I sure do. What works for large, works for small as well!

I would like to point out that Cog never said anything about beating egg whites. The eggs are whole, beating them with sugar til it ribbons, most likely. This cake mixing method mimics a genoise, for sure. I'm fairly sure it has nothing to do with a baking stone in your oven, as I've baked cakes successfully in all kinds of ovens.....including pizza deck ovens, which are solid stone on the bottom. It's either an oven temp problem or a mixing problem; the latter being more likely. When it comes to cakes that are "genoisey", I do fold the butter and the flour in by hand literally. It helps to fan your fingers out a bit so that you can incorporate the ingredients better and use less folding action.

Wow, there was a Betty Crocker Cream Puff Mix? Maybe that was before my time! Ooooooh, I remember the Betty Crocker Snackin' Cake.....came with it's own paper pan that you could put in the oven! I think you mixed the whole thing up in the pan and popped it in to bake. I totally miss 1-2-3 Jello!!!! Budwine Soda? Chicken Dinner Candy Bar????? Eagle Brand Chocolate Condensed Milk??? How'd I miss that? General Mills Fruit Brute Cereal General Mills Pink Panther Flakes-I was CRUSHED when I was little and they stopped making these! I LOVED PINK CORNFLAKES!!! Kellogg's Concentrate Cereal? Nabisco Mystic Mints NOOOOOOOOOOOOOOOOOOOOOO! Nabisco Ritz Cracker Crumbs (like I can't make these myself???) Nabisco Team Cereal-This cereal was SO GREAT. It stayed crunchy in milk FOREVER. Orbitz Soda-Anybody ever see this stuff? I bought three bottles when I saw it, because it looked so cool! I drank one, and it was AWFUL! I saved the other two for the novelty. There are little colored orbs suspended in the beverage. Sort of like a soda lava-lamp. Pepsi Kona-what was that? Pillsbury Space Food Sticks-my brother and I were totally into these when we played "astronaut" in my bedroom closet (which I had converted into a spaceship). Ahhhhh.....memories!

I just got my order of Mycryo in today. I plan to use it mostly to temper chocolate, but it would be nice to incorporate it into other things especially if there's a benefit to it. The Callebaut site has some info on how to use it in pastry and savory applications, but nothing as comprehensive as the book you mentioned. But being the frugal person I am, I can't see spending $139 on the book and $59 on the CD for info on how to use just ONE product. Why are these books so DARN expensive????

10x is just "PC talk" for powdered sugar.....we tend to shorten names whenever possible. Sorta "baker's shorthand" if you will..... If you've ever had frostin' outta the can, you know ganache ain't it. There's kind of a gooey sugary fudgy thing going on that isn't going on in ganache. When you whip ganache, it's more of a "moussy" texture than a ooey gooey fudgy texture. In the future, if you ever want to "translate" recipes, from grams to ounces, or vice versa.... this is a good tool here.

No tax if you live outside Washington State that is. I have to pay 8.6%!

You are now.....officially enrolled! The secrets of "no-mangle" cake cutting are: 1. Cut the cake cold. Warm or room temp cakes=mangle. 2. Use a large, sharp chef's knife. 3. Dip the knife in a pitcher of hot water and wipe with a towel between each slice. 4. THEN let the cake come to room temp (cakes taste BEST at room temp) and serve! The best part about Cake Cutting University (CCU), is that tuition is FREE! I graduated "Sliceadictorian"! Ok, I'll stop now.

Yep, what Lumas said, that's exactly it. The only "tweak" I did in my recipe is that I used cake flour instead of all purpose. Oh yeah, and I didn't use Guinness....I used Port Townsend Brewery Stout! Any time I can plug Port Townsend Brewery, I will....they rock!

No beer flavor whatsoever. Just rich, deep, chocolate....that is not too sweet at all. The stout really deepens the chocolate I think.