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JeanneCake

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Everything posted by JeanneCake

  1. OK now I want to know: what are moose farts and how can we make them! The lime pie reminds me of banana pudding where you layer nilla wafers with banana cream; I also think lime and Biscoff cookies sound fantastic.
  2. @OlyveOyl that pie looks wonderful!! What was the recipe for the filling? (RLB's recipe uses Lyle's golden syrup) I'm curious to try other versions of this pie too.
  3. Two of my biggest accounts are transitioning to a nut-free kitchen so we (the bakery) are likely going to follow suit. It was hard for me to give up making our fabulous peanut butter cheesecake 18 years ago but it was safer to be a peanut-free kitchen when I started the bakery. And now with so many people avoiding tree nuts due to allergies, I'm looking for things that can stand in for nuts. I was Today Years Old when I learned about Oatmeal Pie as a stand-in for pecan pie. I'd never heard of such a thing; I knew of the Ritz cracker Mock Apple Pie (although I've never tasted it) so I used the filling from our pecan tart recipe and used Old Fashioned Oats and I was very happy with the result. Mostly because I think our filling recipe is excellent (it comes from Rose Levy Beranbaum's Pie and Pastry Bible, and if you use this recipe - use the Lyle's Golden Syrup if you can get it. This filling recipe is top notch!). We experimented with toasting the oats and blitzing them in the food processor for a few seconds just to break them up and we liked it both ways (plain, and toasted/ground). I'm glad I have something I can use to replace our mini pecan tart. (there's 20 selections on the petite pastry menu so there's lots of options for clients to choose from - including gluten free, dairy free, and vegan choices). I started wondering about other "mock" pies. What have you heard of, made, enjoyed (or wouldn't do it again!)?
  4. Use a plastic knife! Seriously; if I have to cut a pan of freshly baked brownies (baked that morning, for example), we get neater cuts using a plastic knife (like you would get for take out/take away food). I still use our rolling wheel to mark the top but we use the plastic knife and a ruler. (If I chill the brownies overnight I don't have to use the plastic knife, the rolling wheel or a chef's knife is fine.)
  5. The lower part was insulated by the water while the upper part was not protected from the heat in the oven. I would use a more shallow container, use the cloth in the bottom of the water bath if you are baking more than one ramekin (so they don't slide when you remove them from the oven) and a little lower oven temp.
  6. It arrives on Sunday
  7. I'm really tempted .... some of the recent reviews (of the larger units) are reporting a strong chemical/plastic burning smell that seems to not go away. Perhaps it might be limited to the larger units? Did anyone experience that with the smaller 6 qt? I started watching one of the videos for the 6 qt unit and realized that 7 chicken wings (shown in the video) are never going to cut it around here I have a SmartOven Pro, do I really need this?
  8. I'd put the dough in the refrigerator to rest overnight before rolling it; if you flatten it to a disk shape you can leave it out (still wrapped) for an hour or so and t then roll it out. Maybe you need to make more dough so you can roll the circle larger (to fit in the pie tin) than for the galette (I am thinking your galette is smaller than the pie but I could be wrong about this). You can chill the rolled/shaped pie dough until you are ready to use it, or you can freeze it (well wrapped) so you can have pie whenever the mood strikes. I usually make two crust apple pies so I make a whole pie and freeze it raw; then I bake it from frozen when I want. I am not very precise when I'm using the sugar mixture; I keep some ready made in a container (1# brown sugar to 8 oz white sugar) and just eyeball the amount based on the apples I have. I also like to dust the apples with cinnamon. Usually the raw frozen pies take about an hour or so to bake; if you saute your apple slices and use a par baked crust you won't need as much time in the oven. I work in a bakery and we will make the streusel topping and keep it (unbaked) in the freezer so we have some whenever we need it.
  9. Welcome PetarG! An excellent book that goes through the different types of pie crusts (explaining the different results you get with different fats) and an exhaustive list of fruits/amounts of sugar per pie, is The Pie and Pastry Bible by Rose Levy Beranbaum. If you are able to get a copy, it will go a long way to furthering your understanding and get you closer to the result you want. Are you letting the crust "rest" once it's mixed? Do you chill the crust? for how long? with the thinly sliced apples, I would suggest using only sugar (I myself use a 2:1 ratio of brown to white granulated sugar) and toss the apples in the sugar and let them sit for about an hour. This will get them to exude some juices and after you remove the slices to another bowl (or just pour out the juices) you can either reduce the juice in a glass bowl in the microwave if you want to concentrate it or pour the juice over the apples once you put them in the pie shell. It depends on how much juice there is You can sprinkle some flour (or arrowroot) on the bottom of the pie crust before you put in the apple slices to help the bottom from getting soggy . Par baking the crust can't hurt but I haven't done that with apple pies. Are you using the same crust recipe for galettes as you are for the pie? It's possible you worked it more when making the pie than the galette and that contributed to the pie's crust being "tougher" than the galette.
  10. We saw some isolated "shortages" (I noticed chicken, mostly. And it was all chicken - whole roasters, parts, ground - there was no chicken whatsoever!) the first two weeks in January and people thought it was a combination of holiday timing (on Mondays) and weather. Now I'm noticing some things are in short supply but not as widespread as earlier.
  11. The silver palate cookbook has an excellent carrot cake recipe; it uses cooked, pureed carrots instead of grated/shredded carrots. We have won awards and first place finishes in competitions with this recipe. You can leave out the nuts (there's no raisins/sultanas, those don't belong in carrot cake LOL!!) but there is crushed, well drained pineapple in it. The pineapple isn't noticeable, it lends more moisture to the cake. It also has shredded coconut in it, which you can grind a little more finely in a food processor if you want, or leave it out. Don't use desiccated coconut (sometimes called macaroon coconut), it's too dry. edited to add: yes, if your recipe doesn't include things like nuts, raisins, using a bundt pan is fine. Take care to grease it well, so the cake doesn't stick in the grooves.
  12. Hello and welcome! I use her recipe (from the cake bible) for lemon curd, and I never make it in a double boiler; I make it over direct heat (induction burner) and stir constantly. Mix the yolks and sugar well then add the juice and butter and away you go :)! At work, we make 10x batches every week, the recipe scales up beautifully.
  13. Is anyone planning to subscribe? I personally loved the magazine and was a long time subscriber; all of the magazines I used to read faithfully have ceased to exist in print form so I'm out of the habit. I haven't decided if I will or I won't.....
  14. One of the things I've learned in my pastry (not chocolate) experience is that when I buy the cheaper alternative, I end up buying what I should have bought to begin with and I end up spending more than I would have. Case in point: I've been through 5 (yes FIVE) Kitchen Aid 7 quart mixers in five years. I would end up having to buy a replacement because the current one had just stopped. Finally I bought the commercial 8 qt KA. It's two years old and going strong. I should have bought that when the second KA died but no, I ran down to Williams Sonoma and bought a third one. Then a fourth and fifth one.... For what I spent, I could have had two 8 qt mixers. Moral of the story: just do it. Buy the better quality items (not necessarily top of the line) and it will make your life easier and you will enjoy the work more.
  15. were you ordering Perfect Puree directly from them? I haven't made PdF in a few years, but I've been using Ponthier brand purees for a few years and their flavors are intense and I've had excellent luck with them (for what I'm doing). Is there a bakery or caterer (even your favorite bar ) you are on friendly terms with who might be willing to order (perfect puree) purees for you? If you are near to Boston, I'll order it for you.
  16. https://www.epicurious.com/recipes/food/views/brussels-sprouts-with-chestnuts-232987 basically I take two bags of baby sprouts, trim the bottoms. Bring a cup of water to boil in a deep skillet, add a tablespoon of butter and some salt and pepper; toss the sprouts in. Let them simmer for 8-12 minutes til tender, then turn up the heat to allow the water to evaporate and put a little color on the sprouts (if you want, I don't, usually); then add a cup of heavy cream and let it reduce. Add bottled chestnuts if you want.
  17. yes I love baby Brussels sprouts! so much so that when I couldn't find any at the grocery stores - not even at the specialty butcher shop who usually has them at big bucks🤨 I added a 10# case to my produce order last week. Now I have 8# to go through ;)! LOL I love the recipe for Brussels Sprouts and Chestnuts from Epicurious but I stopped adding the chestnuts a while ago.
  18. 💔 I don't want this news to be true. I'm going to miss her. A lot. 😢
  19. If you already have a favorite roll out sugar cookie recipe, just replace 1/6th of the flour with a good quality cocoa powder and et voila - you have a chocolate sugar cookie dough. At least, that's what we do at the shop.
  20. I used to use a plumber's torch until a photograph of me torching mini creme brulees with it was published in the local newspaper (we were doing a charity function). after that embarrassing moment, I started using the ChefMaster torches. Here's a link ChefMaster torch from Webstaurant Store I've used this type/brand for 15 years and they're pretty reliable. Edit: to fix the link
  21. RLB says (in the raspberry puree recipe in the Cake BIble) that it's because the microwave doesn't caramelize the juice so you don't get the cooked taste doing it that way. Her original recipe only made about a cup of puree, and when I was doing it (I used to double the recipe), I used the biggest Pyrex glass measure I had which was 8 cups I think? It was kind of fun to watch it bubble, once I realized it wasn't going to bubble over and make a mess! I'm glad it worked for you; I agree it's a great raspberry flavor
  22. Double handled skillet Double handle small roaster
  23. I am going to miss her so very much 😢 Thank you Kerry, for taking care of her, and of us by giving us the rabbit holes that will keep her alive for us. My condolences on the loss of your friend, and to her family on the loss of such an amazing person.
  24. excellent suggestions, everyone! Thank you. Will let you know what they choose
  25. I'm trying to come up with a one line (read: few words to fit on a menu line) to describe a petite dessert selection. We are introducing two new ones (there are 20 other selections on the menu, clients can pick up to 5 different selections for their menu) because there's a lot of demand for gluten-free, dairy-free and vegan options. Some of our selections hit all 3 (oat milk panna cotta for example) but we need to add more vegan options because there's not much to choose from. I'm buying the Very Berry Osa from Felchlin. You can melt this stuff and use it as a tart filling, or a glaze; or you can whip it on a mixer and pipe it into shapes and it will hold that shape. Basically it's a vegan confectionary mass that I am going to whip and then pipe it with an open star tip. Normally I would call it a bonbon. I would prefer to use another word but I'm at a loss for one. I worry that if I suggest calling it a "truffle" people will think "chocolate" and it's not. Anyone out there got a better idea? PS: an example of the menu a client would see is: (vegan) Berry BONBON (strawberry, blueberry, raspberry), hint of lemon The vegan tart petite pastry is listed as: (vegan) Forest Fruit Tartlet, seasonal berry garnish
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