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Everything posted by choux
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If you use just melted chocolate for the writing, you can do it when the cake and frosting are cold, and if you make a mistake, you can peel the letters right off.
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Did you like those enchiladas? Mine were strangely bitter. I don't know what it was from, maybe the poblanos were old? I like Fine Cooking's green chile enchiladas better, they use Anaheim's rather than poblanos. I like the idea of oven roasting, so may adapt the recipe to do that.
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Vancouver/Western Canada Ingredient Sources Topic
choux replied to a topic in Western Canada: Cooking & Baking
Anyone got a source for good corn tortillas? The grocery store variety taste like cardboard. -
Have you checked dr.ca?
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That's really interesting, I've been using g pectin with great results every time. The onlt thing that was a bit of a 'failure' was using cranberry puree, which set up waaayyy to much. Maybe it has something to do with your altitude? There is usually a point when you are cooking it that the clarity changes and that's when I find it is done, usually it's before the 2 minutes Andrew gives in his book.
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La Salza on Hastings appears to be closed, unless brown paper on the windows is a new decor fad. Does anyone know if they have moved or are they really shut? I will miss the enchiladas.
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Cooking with "Chocolates and Confections" by Peter Greweling (Part 1)
choux replied to a topic in Pastry & Baking
I don't think I did... It's been a couple of months now. The caramel definitely needs a while to cool fully, but the nougat doesn't need long. I think I posted that when I first made these, when I cut them the edges sort of collapsed and they weren't very staight from top to bottom. There's a photo on this thread somewhere. Last time I made them I was pressed for time (because I overcooked the caramel!), and I think they turned out better without the nougat drying out. Not as much crumbling. So in conclusion, I think you're OK to cut them when they are cool, maybe an hour or 2 to rest.- 537 replies
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Cooking with "Chocolates and Confections" by Peter Greweling (Part 1)
choux replied to a topic in Pastry & Baking
I put the dry milk powder through a seive, mine seemed to have big chunks and the seive worked great. I usually make this as a half batch to fit my 9x7 frames. I make the nougat as a 3/4 batch though, half batch makes a really small amount, it doesn't seem to get enough volume. I think there's just not enough in the mixer for it to whip effectively. Be careful with the caramel, I find if it goes a degree or 2 over it gets rock hard. Filling-pulling hard. These are one of my favourites from the book.- 537 replies
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Cooking with "Chocolates and Confections" by Peter Greweling (Part 1)
choux replied to a topic in Pastry & Baking
To get the dregs out you can microwave the container to warm the glucose/corn syrup and it becomes much more liquid.- 537 replies
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Cooking with "Chocolates and Confections" by Peter Greweling (Part 1)
choux replied to a topic in Pastry & Baking
That's pretty much what mine turned out like too. It definitely ripened over the next day or two and became finer textured. Mine didn't take 20 minutes either. I think you did it right it's not supposed to be super-soft. If you want a super soft fondant for centers, you add invertase to that fondant and it liquefies slightly.- 537 replies
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Where did you get it from? Amazon still shows it as not yet available.
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Thank you for the name!! It was driving me nuts because I knew Take 5 wasn't right, but couldn't come up with the right one. Wasn't there a jingle that was really annoying? I tried it once and it wasn't that great, and I haven't seen them on the west coast in a while either.
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Everything I tried worked pretty well with the same amounts of g pectin. Raspberry, strawberry, pink grapefruit, pear, passionfruit, mango, and blood orange were great. The only 2 that set up pretty firmly were cranberry and banana, but they weren't offensively bouncy, I'd probably just use a gram or 2 less pectin. I think cranberries practically set up on their own with their own natural pectin, so that's why it was firmer. It didn't really taste all that great with chocolate though...
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I just wanted to save someone else from searching in vain. It always surprises me when I read travel articles about Whistler and how inaccurate they are. It really makes me wonder about other places I read about and if any of it is actually true.
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I think you mean Portobello in the Chateau. The fish chowder is pretty good.
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On Amazon.ca it's only $92. It's listed on US amazon, but no price is there. I've pre-ordered it already. Thanks for the heads-up.
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I made it and liked it a lot, it was very tender and also flaky. It won't hurt to try it once and see, will it?
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I don't think it is necessary either.
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I'm not 100% sure of what you're looking for, but this place has a lot of cool stuff, and lots of ice cream stuff too.
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If you're making something greasy, a small bowl of bleach near the stove really helps, I have no idea why but it does. Also, a Lampe Berger will get the whole house smelling fresh. I got one as a gift and it really works.
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I don't know for certain, but it sure tastes like Callebaut.
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I've had them shipped to Canada, and they've arrived just fine. they usually get shipped out on Monday and I'll get them Wednesday. There isn't a lot of time for them to get too hot. Be prepared for a huge shipping bill, it costs a lot to get them to arrive that fast. The last ones I got cost about 40 Euros just for shipping. If you really are concerned, I would phone them, I have before and they do speak English. You can work out the time difference youself though!!
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Yes it is totally fine to melt and use again. And again.