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K8memphis

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Everything posted by K8memphis

  1. Multiple congratulations!!! Hope you can get some serious Melissa-time soon. (insert clapping hands smilie face here)
  2. Wow - too awesome, Jgarner!! So you had like 200-ish puffs??? Very very very cool - I'm definitely inspired.
  3. Fudge brownies to die for 4 ounces of unsweetened chocolate (melt with butter & set aside to cool) 1 cup of butter (2 sticks) 4 eggs ( beat very well and then combine with sugar & add everything else) 2 cups (extrafine is best) sugar 1 cup sifted flour 1 teaspoon baking powder pinch a salt 2 teaspoons vanilla glaze confectioners sugar & water 9" square pan Beat the eggs very well - add sugar & combine - add everything else - mix well - bake in a greased 9 inch pan - it's a lotta batter, pour it all in - bake for 45-50 mins at 325 - knife inserted in center needs to come out clean. Then cut while hot - use a knife dipped in hot water- clean it between each cut - cut from the center back to the edge of the pan - now pour on the glaze made from confectioners sugar and water - it will seep into all the cuts - it just glazes the tops - cool & eat or eat hot On the glaze, I just put confectioners sugar in a cup measure and put some hot water in it till it's nice pouring consistency, but not too thin - hot water melts clumps and eliminates the need to sift. The object of the game is to get the eggs to set up - if you're running long on the bake time - turn the heat down 25 degrees - the eggs will still set up - these have an amazing melt in your mouth quality & they bake up nice & tall.
  4. Chef Achatz, When dealing with possible new employees for the kitchen what are a few main points or ideas that make you take interest and agree to grant them a stage? While on the stage how do you normally judge who does and who does not get an opportunity to stay with you longer. In general what types of responsibilities does a competent long term stage get to take on and how is he compensated for his work? I am sure you attract a great deal of very talented applicants with the setup of the kitchen and the integrity levels of the work but I am curious as to how you weed these down to a more elite few. Thanks
  5. You can make sauerbraten and/or make crust for key lime pie with it. Houston's key lime pie is made this way and it is sooo good.
  6. Yes - both white and grey color spackle is available.
  7. I used powdered color because I can never remember which of the paste colors does not contain water. I think they actually call it 'candy color' now - the paste kind that is OK for use with chocolates & cocoa butter. I never have to tax my brain with such details when I just head for the powdered. Otherwise the folks in the supply store can advise you - not like Hobby Lobby, Walmart type store but cake deco type.
  8. K8memphis

    Meatloaf

    Wull, I put a nice dollop of horseradish and prepared mustard in my meatloaf with the usual meat and oats, milk and water, onions, salt & pepper. Yes that's correct - no egg - I like it without. I roughly kind of accordion crumble a piece of aluminum foil to set in the bottom of the pan so the loaf does not sit and cook in the water and juices. Then at the end I mix ketschup and brown sugar to spread on top for the last 10-15 mins of cooking. I don't pack it real tight - but just enough to keep it together - serve with creamed potatoes - comfort food at it's finest. I did not read every other post here - but you can stick a piece of sausage in the middle of the meatloaf for a great variation - shape the bottom half of the meatloaf mixture - lay a piece of like hot Italian sausage down the middle - I skin my sausage - put the other half of the meat mixture on top. Yum yum - stuffed meatloaf. You can really get creative with that idea of sticking something in the middle, cheese sticks or something like that y'know. Wonder what avocado would be like in there, pickles...heart of palm
  9. Wull you can put colored cocoa butter on a folded clean towel like a stamp pad and use rubber stamps too - I saw Jacques T do it on tv. Then I got all the stuff & played with it. His came out better than mine...ya' think??
  10. I just read your cake recipe and while I have not made that truffle cake, I'm writing to say don't apply this well-intentioned advise of mine: So in other words, when applying the fondant I am recommending allowing the fondant to pool around the cake on the table - this cake seems too fragile to do it the other way where it hangs down & the cake is suspended over the turntable. And make it according to the directions - don't freeze it per my advice. I thought you had a regular cake recipe. The point of the fondant recipe I shared is to give you something to practice with. But whatever works for you, at least you're practicing!! You can zap fondant in the microwave for a few seconds to help it be more user friendly. Applying fondant to a cold surface means you need to work quickly to smooth it. Good Luck!
  11. Candy clay is 14 oz of chocolate or candy melts or almond bark* melted** & add one third cup of corn syrup, slowly stir together. I let mine sit in the container that I melted it in and smooth it all level on top or it separates. Cover well & let that harden overnight and pinch off & knead it in small portions to soften. If it does separate, just knead it all back together. Marshmallow fondant is nothing more than a 16 oz bag of marshmallows melted with two tablespoons of water and add two pounds of confectioners sugar - so put one pound of sugar in a bowl, pour in the melted marshmallows & water and any flavoring, mix and add the other pound of sugar - you will need to micro-zap this a few seconds (like 5-6 seconds) here & there to loosen it up so you can knead it all in. So combine 2 batches mmf with 1 batch candy clay. You can multiply & divide this recipe. Practice! You gotta' big learning curve, and a crash course here. Read the books! Oh yah, when you roll this out, rolling it out onto plastic or between two pieces of plastic is a wonderful thing. Some people get upholstery plastic from the fabric store - I am not recommending that - I'm just saying that's what some people do - I use a giant plastic like a silpat that's food safe for sure. Because fondant sucks up confectioners sugar like a sponge and then it gets dry & cracks. Like if you are constantly dusting the table to roll it out so it doesn't stick. And and and you can pick up the whole plastic to lay it fondant side down on the cake and just peel off the plastic. Did I mention you were making me nervous?????? * cheap cheap ingredients!! **wull if you can make great 'bukababuka' you know how to melt stuff like this over hot water right?? in a double boiler??? like a pyrex bowl over a pot of hot water - water not touching the bottom of the bowl.
  12. Absolutely, check your books. Yes, usually you cover each cake individually. And another biggee is proper support so the top tier doesn't crush the bottom tier - some people use straws, or dowels or stress-free support systems. Each tier of course sets on a cardboard of some kind. Umm, it's easier for me to put the cake on a board the same size or a teensy bit smaller than the cake & set that on my pedastel turntable - rough ice it with buttercream then roll out the fondant and apply it so the sides of the fondant hang down rather than pool on the tabletop & then trim. Then put the covered cake on the right sized board or whatever. That's what easiest for me. On your timetable, you can bake the cakes a week or so in advance, and fill them, double wrap with plastic wrap and freeze. Then take 'em out & ice & decorate. Your bottom board needs to be 16 to 18 big. It needs to be either thick enough or enough thicknesses to keep the cake from cracking. You may need a dowel to go all the way through to keep it from sliding. You need some thing to decorate the bottom board. Too bad my camera won't download. I heartily recommend that you make a rolled fondant cake before you attempt this at the last minute. Marshmallows & candy melts don't cost much. You're making me nervous I already wrote that recipe out somewhere on here - I'm gonna go find it. brb...
  13. OK I finally got it - I been thinking about your post - make three wedding cakes - two in advance so you know what you're up against - or at least three fondant covered cakes. Since the first will be perfect and the second will be a disaster, you need to plan on the third one for the real deal Because the only person that can give you tips as to how long it will take is you. You mean rolled fondant or ganache or buttercream??? In a not hot kitchen you should be fine with any of them. Everything is a valid worry especially the part about beginners luck with wedding cakes. I have an easy recipe for some great cake covering. You use one part candy clay which is candy melts and corn syrup and two parts marshmallow fondant which is marshmallows and confectioners' sugar - it makes a great rolled fondant to use on cake like this. Umm, but purchased fondant is fine - I hear that Wilton's is awful - I believed everybody & never bought it. So use one of the other brands like Pettinice and be sure to add some flavoring. Let me know if you want that recipe. Marshmallow fondant maybe sounds inglorious but it's great great stuff - very user friendly for me anyway. You really want to have a good handle on this. You will need to roll out a circle of stuff at least 18 inches big and be able to lift it over the cake and smooth it out & trim it for the 10 inch cake - Do your last things first - put stuff in your car now to make the seat level for the cake box - get that bubbly kina shelf liner to set the cake on so it doesn't slide in the box or in the car - be sure your box fits in the car doors - like get your box ready - one box is enough btw - get your cake board/s ready - make in advance decorations - make your icing - make your filling - then bake your cake - that kind of thing. Good luck!! Have fun!!
  14. Wull, better still, Kitchen Aid is very good about replacing their stuff. My original KA is like 25 years old and they replaced a paddle for free. And I got a new KA that fizzled out & they sent a replacement first and I packed up the broken one in the packaging and fed ex picked it up - their customer service is a cut above for sure - so you might want to give them a call & see what they can do for you. Especially before you do any dissecting. There was no hassle with producing receipts or anything, no issues etc. Just a thought...
  15. Good point about the expensive things, true dat. I've tried the Vaseline and sock thing and I found better results with the gel-lined gloves. 'Sides, you can pretend that you're pampering yourself at some posh spa. Ok...that was a biiiit of a stretch! ← Truth to tell, I only said vaseline because it was mentioned earlier. I've only used castor oil on my feet and hands covered with socks or gloves overnight - used it without the socks on my pregnant bulging belly - cured the infernal itch and I never got one stretch mark. And I've never used the gel gloves so I do defer to your better judgement there on the comparison.
  16. Wull. maybe you already have your recipe - but yes it has chocolate in it - focus in on the last bit of the third paragraph of directions - you brush each one with melted chocolate. Speaking of sweet comas, mmmmnoo, not an especially conservative dessert.
  17. What you're describing is reminding me of this cake I have attempted to make - I have not experienced the final product - I saw this on food tv - but I did have fun trying it. See if my clicky for Hazelnut Butter Brickle Cake from Duflett Pastries works. Maybe this will spark a few ideas ...
  18. Silver sulfadiazine cream is the generic form of silvadene, the gold standard in burn ointment. Next time you go to the doc ask for a prescription to keep on hand because of your profession. Or if you have a good relationship with your doc, phone & ask him/her to call the prescription in for you. I recommend the generic - the silvadene is very expensive. Umm, You don't want to be using triple antibiotic ointment - you want to use bacitracin-type stuff. Triple will inflame the area after a few days of repeated use. It's good for one or two applications only is what my doc says and I know I have had spots that inflamed but I just thought they got a little infected y'know?? You maybe already knew that but...just wanted to be sure. Umm, expensive stuff is really cool - I love it - but cloth gloves (or socks for that matter) and vaseline will have the exact same result as the forty dollah glovlies. I mean you're only going to sleep in them after all. Maybe ask Santa for something important like jewelry or cake toys, a gold handled rolling pin stuff like that... don't mind me... edited to say: PS. I use vitamin E oil too! Great stuff. Oh and one more PS - I always put apple cider vinegar on sun burn, NightScotsman - I didn't know why but it never blisters!!! I gotta real sensitive redhead in the family. You smell like a salad, but it so works - then you can just rinse it off.
  19. Aloe vera cream is real good too - Nadinola brand - it is the cheapest brand at like Walgreen's - don't let the price fool you - it's the bomb!! My last 4 oz jar was 99 cents It's great.
  20. So, wonder if they will fit the older models?? That would be pretty cool.
  21. Shoot - don't know till ya ask y'know! too funny!!!!!! Ask 'em about icing cake & making croissants while you're at it???!!! Surely they could wash a few dishes!
  22. Wull, I am self-taught as opposed to classroom taught, and passionately so. That of course means, I designed my own curriculum over a looong period of time. I'm still learning and it's still my passion. I think that you arrive at the pathway you describe, "(creative, custom, wedding/party/special occasion), " through desire rather than by a culinary class environment. Learning the science of baking could be begun in a classroom and that would be a good, fun place. But a very funny thing about baking is that one baker's, 'never ever ever do' is another baker's, 'I swear by this' - and they're both right. So you don't want anything to box you in or limit you either. But sooo much can hinge on one teensy detail, one seemingly harmless change in whatever formula can be crucial to success one way or the other. Or that 'blunder' may be the creation of a whole new wonderful thing. Umm, I just made the Ginger Apricot Pierre Herme cake. It was good, I'm gonna make it again for my chef-wanna-be-boy if he ever gets home for the holidays. But I tell ya what - my own brownie recipe forged over the anvil of time (no extra charge for the drama ) is far and away more appealing. There are no leftover brownies ever. I tossed out the last piece of PH cake yesterday. And besides, with the internet now...sheesh...you can learn soooo much with the click of a mouse. Since you have a nice job to keep the roof over your head - dabble your heart out - bake your dreams - it's just the best past-time type activity - share the calories, co-workers & neighbors love the ground you walk on - I recently worked out a great white cake formula - I baked & baked & tweaked & tweaked & I got it & I'm delighted with it. I think you have the best of both worlds - a job to support your baking addiction. and a way to satisfy your creative and scientific desires. The visual creative side of baking is so goal driven - you have the idea - you go about reaching your conclusion - you screw up, or you hit the mark, or you throw out your creation, or you exceed your own expectations (it happens sometimes ) Then you do it again because you taught yourself sooo much doing it the first time. Here's two quotes from, "The Making Of A Pastry Chef" by Andrew MacLauchlan: Here he is quoting, Bill Yosses, "The advantage of formal education is that it categorizes what is necessary and teaches you how to assimilate the information you are receiving." Go Bill. And you got your textbooks and the information highway here to circumvent formal education. Then, Jacques Torres, "I think the mind of a chef and of a pastry chef are structured differently. I think a pastry chef is someone who loves to plan, organize, and not be rushed. A chef is someone who is going to deal with the rush and do their very best work in that situation." So you have the luxury of passion-driven time to hone your skills and to refine your niche. It's a win/win.
  23. Mel, how's the mixer search going??? Wull, like I said I love to look for mixers on ebay, aheh. And a funny thing happened when I was minding my own business looking for one for you in Portland area, aheh. Wull I found one in Nashville - local pickup only. If anyone had bid $10 more they coulda had it. I'm looking at it, Dudette <<<<< it's right over there on my left like three feet away - it's beeautiful!!!!!!!! I cahhnt' believe it!!!!!!!!! So while I truly hate that yours went out...a particle of silver lining is peaking out over here several thousand miles away. Need to get my computer issues resolved and cake web site up....just any minute here...and not trying to hijack your post...Hope you get that resolved real soon if not already.
  24. I definitely need to get out more !! Wull, if we're going for accuracy, it's really so 1970 (and before) ChefPeon, that yeast goo sounds unpleasant. I like the crumbly smelly (inagoodway) unfrozen stuff. Guess I'll see about finding the saf instant...or get the round trip ticket to London
  25. Wull, I've been looking for fresh yeast (in cake form) in my area of the world and not even pizza places or anything use it around here that I can find. Fresh yeast is really awesome in baked stuff and no can find. Red Star doesn't even send it to Tennessee anymore according to their web site. sniff
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