JeanneCake

We use just flour when we make our individual galettes; Rose Levy Beranbaum suggests using arrowroot or cornstarch on the bottom crust to help juicy fruits from making a soggy crust. She also bakes pies directly on the oven floor, which I don't do . (At work, we use the disposable pie tins and bake on perforated sheet pans).

Some chefs do, it's not uncommon. Roland Mesnier served a stovetop creme brulee at the White House. It likely comes down to preference (flavor, method, oven space even). I enjoy both types.

I love mashed potatoes in the Instant Pot; ever since I learned this was possible, I've done them this way all the time. It frees up space on the stovetop, keeps them warm as you've noted and is just so much easier! We have the bigger version so there's plenty of mashed for all - my husband and son have been known to get through the better part of a 5# bag just between the two of them....

@liamsaunt I am so sorry to hear about your mom. 💔 thinking of you and your family and sending virtual hugs

I think it should be fine; you'll get a little more spread with butter so if you can chill the cut out cookies that will help. The recipe has you rest the dough overnight to help hydrate the flour; we do this with our gingerbread cookie dough (which is from Rose's Christmas Cookies, we routinely scale this up to a 9x batch size and mix in our 30 qt Hobart) and it's an all butter recipe. If you find this recipe online, it's easy to make, and the taste is not too spicy so it's fine for kids and adults. Edited to add: you will likely have to remake the hole when you take them out of the oven; do this before the cookies cool

I would have to wait until I retire to have the time to cook through any of my cookbooks; however, I have made more than half of the recipes from The Cake Bible (admittedly I use these at work so....), from The Way to Cook, and the Silver Palate cookbooks. My roommate at the time and I impressed a lot of dates with dinners cooked from those first two Silver Palate books!

mascarpone until you had some powdered sugar. then I'll eat it. We make a wonderful limoncello mascarpone cake and honestly the only way I can tolerate mascarpone is if we use Vermont Creamery brand (it's much "softer" than the BelGioioso brand) and it has the sugar or lemon curd added to it. Or coffee and brandy for tiramisu!

Pork Brain Spare Rib soup? Does the app monitor for any dietary restrictions that a patient might need (e.g, the dr says no X but a dish uses it as an ingredient so it would be flagged as unavailable to order)?

melting wafers (compound chocolate) is meant to set up quickly. Regular melted chocolate (chips you'd use for cookies, for example, or couveture before you temper it) will take longer to set up. I usually put two sides together, with a can for support; then add another wall, then the fourth wall etc as you would with royal icing. The melted chocolate is runnier, though so when you are applying it if you cut a tiny hole off the end of the piping bag you have to go over it a few times to build up some "thickness". If you cut a bigger hole, you risk a bunch of chocolate coming out where you don't want it if you go with modeling chocolate, (you can buy it at some craft stores or online; ChocoPan is a popular brand name, it's now made by Satin Ice) you just have to roll a rope out and go from there. If you make your own modeling chocolate yes you have to let it rest for a few hours before it's really easy to use. The key when making your own is to have the melted chocolate and the corn syrup at approximately the same temp when they are mixed together.

I used to get a chestnut puree that came from a local distributor, it was a green and white can (about the size of a can of sweetened condensed milk) and it was labelled chestnut cream. I wonder if there's added sugar to it, if it's called chestnut cream? and if there's no sugar then it's called puree? Just a guess. I know AUI carries a chestnut "puree" - or they used to, from Vanini. It was ok. I liked the green can one better....

Here's a link to one we've enjoyed, it's from Maida Heatter. I'm pretty sure Rose Levy Beranbaum has a chocolate sauce recipe as well but I haven't made it. Both of these authors are good, I've never had a recipe fail from either one. You can add whatever you like - bourbon, coffee extract.... Maida Heatter Chocolate Sauce

Those last two meals look amazing! Glad you enjoyed them!

use melted white chocolate eta: or dark chocolate considering it's for Halloween! Melting wafers aka compound chocolate will set faster; if you are so inclined you could also make modeling chocolate (aka chocolate plastique) and roll it into logs and press it between walls to hold them together. IMHO the modeling chocolate is too much of a hassle. But it's another alternative.....

Welcome! I have an oven at home that can operate as a conventional oven or a convection; the convection setting activates the fan. Convection bake is low fan speed, convection roast is faster fan speed. I usually set the temp about 25 degrees lower when using convection and I also start to check for "doneness" sooner than I would otherwise; things cook faster in convection mode. I own a bakery where we have commercial convection ovens so using one at home was not a learning experience. At home we also have a Breville Smart Oven Pro, because I wanted more oven space at home for the holiday chaos and it also functions as an air fryer so I didn't have to make room on the counter for yet another device The kid uses the air fryer more than I do and he's been pretty happy experimenting with it; mostly with chicken, and reheating things like mozzarella sticks, and other batter/breaded coated things for snacks. What model did you get?

My copy arrived on Tuesday as well. I've been skimming it, and while I am touched by the emotional elements in the recipe headnotes (her mother's last word to her was "love") it seems to me quite a number of these recipes have appeared before. Her other "bibles" have been so comprehensive on the subject matter (cake, pie); maybe as I read through it more I will see the same level of detail. I saw on social media that she is revising and updating the Cake Bible and I am hoping for great things there.

welcome! To my untrained eye, they look like slabbed ganache dusted in cocoa. With other stuff added To my taste though, a slabbed ganache would definitely have a strong chocolate taste (I should probably add that I am a huge fan of dark chocolate, not so much milk or semi-sweet).

If they haven't already suggested some type of reimbursement for the time/space, you might offer that with every coffee shop purchase above X dollars, you'll give a percentage off of a purchase of your product (bring your receipt showing a $20 or more purchase and receive 10% off your chocolate purchase ).... that encourages people to spend more with them and with you.

Robot Coupe US has a website that will make suggestions for which model fits your needs based on your answers/selections to their questions. I think it's possible for you to use a consumer model food processor but if you are going to make that much date paste on a daily basis, just realize the unit might not last as long as you think. And you can, in the meantime, be saving up to buy the commercial model. Robot Coupe suggested models

In the quantity you want to do (10kg) each day, I would suggest investing in a commercial-grade machine; you will burn out a home-use food processor within a few months and you'll have to spend more money to replace it. perhaps you can find a gently-used Robot Coupe at a restaurant supply or auction.

There's an article on Serious Eats that talks about some of the reasons why blooming is appropriate; I think it depends more on what you're making. I've seen hard bits of undissolved gelatin in marshmallows before so for those, the recommendation to bloom the gelatin is significant (as well as the fact that the liquid used to bloom the gelatin is part of the recipe and can't be omitted).

I used to make the graham cracker dough from one of Maida Heatter's books and use that to line the pie plate; she does exactly this for one of her pies in another book. You can also use the recipe on the King arthur site (i dont use the cinnamon and my motto is you cant possibly use too much sugar for sprinkling on them.) Enjoy!

I love to bring either the lentil salad from The Way to Cook (Julia) or the Sweet Potato Salad from Thrill of the Grill (Chris Schlesinger); both are fantastic, hold well at rm temp and generate recipe requests The tomato dish reminds me of the Tomato Pie in one of Laurie Colwin's essays (in More Home Cooking); it's a biscuit crust in a pie plate, lined with thinly sliced fresh or best quality canned tomatoes, minced garlic, shredded cheese and topped with the rest of the biscuit. She says it's fantastic when reheated so the cheese is just melty enough.... I might have to have my own pot luck so I can try some of these, they look and sound wonderful!

I am indulging in my latest obsession, Hobnobs. I've loved Digestive biscuits for years and covering them with milk or dark chocolate is, to my taste, wonderful!

I sometimes wonder if it has to do with the amount of dough at the bottom edge of the pan - you roll it or pat it into place and it's possible that you can make that join thicker (stronger)? This sounds like a question for Kitchen Arts and Letters! Or Nick Malgieri. (I was going to say Fred Bridge or Natch Waxman but sadly they are no longer with us

At the risk of hijacking this thread, I had to look up what SteakUmm is/was because I've never even had a cheesesteak sub (If I'm going to have "steak" it's going to be STEAK and not a facsimilie in any way shape or form). I found a very old article about a Steak-Umm mobile truck going around DC suburbs. What you didn't know about SteakUmm This part made me think it's SPAM but with beef: Say your visit to the Steak-umm truck is so inspiring that you pick up a box. There’s more to do with them then craft a drunk food Philly cheesesteak. Stick Steak-umm in fajitas, quiches, egg rolls, stromboli, Sloppy Joes, shepherd’s pie, breakfast burritos, and chili. I've never had SPAM either, I live a sheltered life I am, however, VERY familiar with Nathan's