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JeanneCake

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Everything posted by JeanneCake

  1. How large an entremet are you making? How deep is it? Is there cake (biscuit) or a firm crust (pate a sucree) as a base?
  2. What would happen in the Chinese restaurant if two women, unaccompanied by a man/men, came in? Would the restaurant give them both price-free (I wanted to say price-less !) menus? I'm genuinely curious. And if two men came in, do they both get menus with prices? Are they making a distinction based on gender or by their definition, that a man is always the host?
  3. caramelized sesame seeds? sesame seed brittle, chopped? AUI is selling caramelized cocoa nibs, chocolate coated cocoa nibs and other things like that. Maybe something like that would work? I feel like feuilletine - even coated in cocoa butter - won't give you a substantive crunch....
  4. I've been getting their emails about the March sale and each time, I thought of you and wanted to send them to you but figured I shouldn't tempt you! Glad you are getting it!
  5. I'm going to be thinking a lot about those mussels and that lemon sole! Our fish guy is on vacation til next week and I can't wait for his return.....
  6. I'm not a legal eagle; have you written the site's administrator and asked that the content be removed, and did they respond? Maybe it has to be an eG administrator type that has to get them to remove the eG content?
  7. There is only black currant jam to be had on toast. Well made toast. Woe to the child or husband who thinks it belongs in a peanut butter sandwich.
  8. when I was growing up, Sunday lunch was pasta, homemade gravy (which I later learned from schoolmates who told me: gravy is brown and served with meat, if it's red, it's spaghetti sauce!) and lasted for hours. I got to shape the meatballs in the morning which my grandmother fried then dumped into the gravy with sausage, braicole and simmered for a few hours). I loved all of it. But when I was about 5 or 6, someone in the family decided it was time for me to have a little wine, and they mixed orange juice and red wine (homemade red wine) so I could have some wine and it was vile. I probably spit it out. I cannot abide orange juice To. This. Day. However, I have sufficiently recovered to enjoy any kind of red wine I'm not a fan of liver to be honest; but my mother was adamant about having a "no thank you" helping of any kind of food - enough for one or two bites so you could be polite. I also recall my brother and I *begging* for the ravioli or round spaghetti that came from a can. Chef Boyardee I think it was. THAT we definitely spit out! LOL
  9. Do you use a scale? Next time, weigh the total amount of batter, then scale it equally by half into the pans. (Something I always do the first several times I make a new recipe) I wouldn't mess with the soda or the BP; you need to soda to balance the PH of the batter (which you are already tweaking with the little bit of molasses in the brown sugar and the acidity of the OJ). If both layers were falling, the leavening might be suspect; but I agree with Shain, it's more likely the pan.
  10. JeanneCake

    Oreo Cookies

    The java chips ones are ok; nothing spectacular but not bad either. I did notice that the curbside grocery store had a family size pack of Dark Chocolate Oreos ❤️ so at long last, I have more of those :)! those pink and green (silver paper toffee paper 😄) ones might be good for a featured cupcake flavor.....
  11. Agree! During a routine health inspection, the agent noted "containers of dried up frosting" - we melt small amounts of colored chocolate in 16 oz deli containers in the microwave for writing on cake, drizzling - and we had the deli containers on the top pan on a covered speed rack. I was going over the write up with her and asked her what she was talking about and she pointed to the deli containers. I asked her why she thought it was frosting (because we put buttercream in lexans to work out of, portioning the plain into bowls to flavor accordingly) since she never asked what they were or why they were there. She looked a little sheepish when I told her it was chocolate. (She also questioned what we were doing with spaghetti in a bakery and I know she learned something new when I told her I use it to anchor fondant figurines because it is safer than a toothpick.) I don't think they are trained for confectionery products. And, after reading the FB group about the hot cocoa bombs that people made over the holidays, yeah. Some of what I was reading was shocking and I wondered how people were getting away with it; with the advent of social media that allows people to randomly start making and selling food products online without detection - all that hard work people did getting cottage laws enacted is going to be severely tested.
  12. Other than the obvious implication that a health inspector can walk in to the commercial facility at any time to inspect the premises to ensure everything is done properly; I can't come up with anything. The act of melting or tempering doesn't seem to be the issue - I'm wondering if it's the manufacturing of bonbons/inclusions that's the issue. You know, like why you have to have fire suppression if you have an open flame - because it's possible you could saute something and the rising oils could ignite..... so if you're allowed to make candy or chocolate products, you can then have bonbons that could possibly contain potentially hazardous foods (or whatever the proper term is now, I can't remember it because I always think of it as potentially hazardous foods!)
  13. soften the butter, don't cream for as long or at a high speed, and try using a perforated sheet pan lined with parchment to bake the cookies. I don't know that this would work but when baking puff pastry and you want it to stay flat, you bake it between sheet pans (have parchment under and on top of your dough when baking) so it's worth a try.
  14. I knew of her work editing The Cake Bible before I'd ever heard of her daughter Alex; the first few times I saw Chef Alex in action on TV I wondered if she was related to the Maria of the Strawberry Maria cake in the book! Such a loss.
  15. You could look at vegan pie crusts - they most likely use a vegan shortening/butter substitute or the one on the blog My Quiet Kitchen has one that is GF, DF and oil free. I looked at it a while ago when we had someone ask for a DF/GF fruit tart 😉 but then they decided against it so we didn't end up making it. (It uses almond flour if a nut allergy is an issue)
  16. I'm biased, because I'm baking professionally. So please take this with a grain of salt .... I would not buy Fat Daddio pans if you gave me twice the amount of money they cost. They don't conduct heat well, and for a 3" tall pan, this will be a problem for you. I own several of these pans and am always disappointed in how they bake. They had odd sized square pans (11") so I bought them and regret it. The corners are rounded, not square. They are lightweight pans. They warp. Cakes don't rise as well in them (due to the pan weight and material). I recently bought some 9x13 pans and they sent Fat Daddio. They haven't gotten any better I would recommend Magic Line, if you can get them. They are the best pans I've ever used; and the majority of my pan inventory is Magic Line (we have 6 full sets of rounds from 16" to 5" in one inch increments; and 5 sets of squares 16, 14, 12, 10, 9, 8, 7, 6, 4.5) as well as some custom 11x15x2.5 rectangles and 8x2.5 rounds so I have a lot more experience with these pans. They're heavy, cakes bake well, they wash well (use toothpicks in the corners LOL) and they never, ever warp. It's harder for me to find them (not that I really need any more!) but I would even buy them on eBay if they aren't dented or damaged. I would recommend getting 3" high pans - not the 4" tall ones. rant over
  17. 😢 Such sad news. She was a blessing to so many people here, and I hope her family takes comfort in knowing how cherished she was, here and surely in all other areas of her life.
  18. Probably why it has seen so little use
  19. For what it's worth the GN shortage isn't limited to retail; we make a GN custard in the summer for one of our accounts and I buy it by the case. I checked (because I'm putting together an order for next week, and sure enough -it's not available to order.
  20. I was thinking the buttermilk and cocoa made the baking soda necessary to adjust the PH of the batter; and that the BP is for lift in the oven. I do think that the self-rising flour is something we see a lot of in English (and Southern US) recipes and perhaps their ratios are different. So if you use 1.5 tsp BP to one cup of flour, whisk well, then use 80 grams of that for the self rising flour, you should be ok....
  21. Something else just occurred to me; several of my English cookbooks (especially for fruitcakes) have you make a parchment collar for the pan. It extends two-ish inches above the rim of the pan. Does the front section of the book talk about how to prepare the pans for cakes? The Australian cake pans I have (these are different shapes that you couldn't get easily) are 3 inches tall and the accompanying recipes all mention making the parchment collar. Your mileage may vary; but maybe something to try with the springform pan you have; just use a double layer of heavy duty foil to wrap the bottom (outside) and that will help minimize any leaking.
  22. As Pastrygirl mentions, the depth of the pan is important. I want to say that most cake tins in the UK are deeper (about 3" tall on average) than here in the US (which could be 1.5" or 2" tall) ...... does the book have a photo of the finished cake?
  23. I wash the BBQ grill by hand, always. And tonight I noticed that at least 6 or 8 rows are starting to show signs of losing the finish, on the top. It's not flaking so much as it's just peeled off in those small sections (you can't actually flake it off). Anyone else see this? We use the grill at least twice, sometimes three times a week - mostly fish, veggies, sometimes steak tips and this past week, the boys have discovered grilling burgers and they've had burgers (beef and turkey) three times in five days 🙄 I'm ordering another grid and while I'm at it, another drip pan. I know the drip pan is pretty easy to clean but sometimes having a second one would come in handy.
  24. How many baskets are you projecting to sell? You don't really know when your customers are going to consume the products so something already shelf-stable might be safer. Consider asking your distributor if they have Peter's caramel blocks or something else that you can safely use while you figure out the canning issue. This way you have no concerns about stuff that is going out the door now, but you have a plan for future holidays (Easter? Mother's Day?) Edited to add: in some of the canning forums I am in, there's been a lot of chatter regarding the shortage of lids last fall and the shortage of some jars so perhaps sourcing the jars at the same time you are getting data about how to do it safely is a good idea too!
  25. OMG that FB forum is FULL of people experimenting with Valentine's designs. The last post I read was someone struggling to get the shell out of a heart shaped silicone mold (she claims they keep breaking) and people are telling her she should go to the dollar store and get these plastic hearts meant for packaging and use those as molds. Another person chimed in that they were doing round red shells and adding (🤢) red velvet instant pudding in place of the cocoa mix. For the love of God people .....! LOL I do have to admit that I was surprised we sold another 50 this week to repeat customers, who asked if we were going to keep making them through the winter.......
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