CanadianBakin'
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Posts posted by CanadianBakin'
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Thanks Ladies!
JeanneCake I was wondering about the whole all-bran vs regular wheat-bran issue. I tested one recipe with all-bran and it made me wonder if people wouldn't miss the grit? I guess fibre is fibre and if all-bran makes it more palatable then why not.
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Bringing up an old topic to see if anyone has tried and true make-ahead batters for oatmeal or bran muffins. I need the batter to keep in the fridge for about 1 week to be baked off as required for a coffee shop.
Just bumping up my question for Monday morning.
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Bringing up an old topic to see if anyone has tried and true make-ahead batters for oatmeal or bran muffins. I need the batter to keep in the fridge for about 1 week to be baked off as required for a coffee shop.
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I like Fruit Cloud Cream from The Cake Bible. I haven't tried freezing it though and Rose doesn't mention it.
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Just found this new website of the this new pastry school in vancouver called Pastry Training Centre of Vancouver, pretty nice website www.vancouverpastryschool.com looks like a resonable alternative to those big cooking schools in Vancouver, good prices too. Their chef seams to be a very well rounded pastry chef with lots of experience in top hotels in Canada and Asia.
Chef Marco is amazing and I'm so excited that he's back in Vancouver! I had the pleasure of taking a number of short courses with him a few years ago when he was at North West Culinary Academy of Vancouver. He's passionate, inspiring and very approachable. I can't wait to take another class and will drive 1-1/2 hours each way to attend.
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My Dad found the Compassion Club very helpful although he decided against using it at the time because our laws here were still a little iffy. You may find some ideas.
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What's the best way to store the peels? I made up some lemon and kept it airtight in the fridge but I don't think that was the best approach.
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I was at my local produce farm yesterday and noticed they sold bags of homemade granola. It made me think of this thread and that it might be a good item to sell.
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It depends what you're going for but if you add butter in any form I don't think you're going to be able to get a crisp meringue so maybe that's not quite what you're looking for. I haven't tried it but maybe you can make the meringues with brown sugar.
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emmalish - do you have a link to the recipe?
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I use it anytime vanilla is the prominent flavour. I find it imparts more flavour than just using the seeds. The seeds are suspended in a corn syrup base and I think this is why the flavour is stronger. As well as using it in scones, custards, buttercreams, shortbread etc. my supplier tells me that it is excellent with salmon, scallops and in potato dishes.
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Another book I would suggest is Confections of a Master Closet Baker by Gesine Bullock-Prado. http://www.amazon.ca/s/ref=nb_sb_ss_i_0_10?url=search-alias%3Daps&field-keywords=confections+of+a+closet+master+baker&sprefix=confection It's definitely a lighter read than Spiced but they take a look at baking from two completely different directions.
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Spiced by Pastry Chef Dahlia Jurgensen is a good read. Here's a review by the New York Daily News: http://www.nydailynews.com/lifestyle/food/2009/04/10/2009-04-10_pastry_chef_dalia_jurgensen_pens_a_notsosweet_memoir.html
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Take a look at the photo about a quarter of the way down this page: http://www.syrupandtang.com/200712/la-macaronicite-3-the-more-reliable-macaron-recipe-and-a-few-tips/
An oven temperature of 300F (149 celsius), which is around what I've been using, may be too low, according to this website. I'm going to try a slightly higher oven as recommended--maybe 165 c (330F or so)--and see what happens. My macarons did puff up enormously in the lower oven, more in fact than I would have liked. (The assembled macarons were too tall, although they were nicely domed.) I was concerned about having them brown too quickly, but I think that putting them in the middle of the oven and covering the upper grill with foil may prevent that from happening.
In Chocolate Desserts by Pierre Herme he preheats to 425F, puts them in, drops the temp to 350F and props door with wooden spoon. Bakes for 8 - 10 minutes.
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FISSION MAILURE
Cheesecake was lumpy. I think I probably overbeat the cream cheese. Would this be the result?
I will master this. Next time, cheesecake, next time!
The only time I've ended up with lumps is when some of the cream cheese from around the edges of the bowl that didn't get mixed in with the batter, makes it's way into the cake when it is poured into the pan. This will not melt into the cake but remain as a lump. Is this a possibility?
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If you've purchased one, thank-you for supporting the people of Haiti. If you haven't yet and wanted to, I've just learned they will only be available until noon on February 12th to coincide with the Canadian government's program to match donations. Here's the latest update on sales with a link to make a purchase. http://blogaidforhaiti.blogspot.com/
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I guess it depends what you plan to cook in it but I wouldn't recommend glass at all to use as a double boiler (bain marie). You need a metal bowl. Glass doesn't conduct heat as well as metal so it can take a lot longer to cook. For example, I tried to make Lemon Cream with a glass bowl and stirred for 2 hours without reaching the required temperature. After reading in the Pastry/Baking Forum about glass vs metal, I cooked the same thing in 10 minutes which is how long the recipe said it should take. Just my 2 cents.
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I haven't seen this mentioned anywhere yet.
A number of Canadian chefs and food bloggers donated their recipes, photos, and time over the past two weeks to create a gorgeous one of a kind cook book. Here's the link: http://blogaidforhaiti.blogspot.com/
All proceeds go to Haiti and there's a matching grant in Canada right now so your donation will be doubled.
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I think I would just spray them with Pam. Be aware it's very sticky. You may want to put the marshmallow into a piping bag and pipe it into the mold. After sitting 10 hours or more, they should come out pretty easily and then just dust them in icing sugar and cornstarch. You must store them airtight.My grandkids are coming this weekend & I want to make marshmallows for them to go with a hot chocolate mix I have made. I have an Jello jigglers mold that is a series of jelly bean shapes in a flat sheet. Do I just spray these molds with oil so the marshmallows don't stick, do I spray then coat with corn starch, or what should I do this so they don't stick?
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Can I get a copy of the recipe for these marshmallows?
It's in RecipeGullet: Strawberry Marshmallows There's a link in the recipe to a huge thread on marshmallows. For the passion fruit I just substituted an equal amount of puree.
edited to add: link in recipe doesn't seem to work. Try here.
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I used passion fruit puree in marshmallows for the first time today and oh.my.goodness....I could have licked the bowl clean. I can't wait to enjoy eating one after they set and have been cut. Eating it out of the bowl is pretty sticky.
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I tried making fondant using fruit puree as the liquid, but got too much inversion. Now I use fruit puree, fondant, butter and white chocolate and make a buttercream center. I would think a combination of puree, compound and maybe some freeze dried fruit powder might give you a nice cream center. I think I did some experiments in strawberry at one point, but I don't seem to have written them down.
Kerry, where can you buy freeze dried fruit powders in Canada? A western canada source would be even better
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Here in Western Canada I think the cheapest stick margarine you can get is about $4.00 for 3 lbs whereas the cheapest unsalted butter you can get is $3.70/lb so it's a big difference. We make the sacrifice and only use butter.
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If adjusting the heat doesn't work I was wondering about structure. I don't know how experienced a baker you are so this may not apply at all. I was wondering if your ingredients are at room temp and are you creaming the butter and sugar long enough?
The Bread Topic (2009 – 2014)
in Pastry & Baking
Posted
Wow! Those pizzas look fabulous.