choux
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Posts posted by choux
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Anyone heard anything about it? It's listed in the new PCB catalogue, and I found it on French Amazon. Is it only in French? It's called 'Decorations en Chocolat'.
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If you leave it in the syrup it will keep just fine. I had some in the fridge for over a year, and finally put it in the freezer because I needed the fridge space. It is still OK.
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Try Ravensbergen in Poco. I was there today so I know they have them, but did not look at the price as I was trying to practice self-restraint. Ravensbergen.com has a catalog and contact info.
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I've made the fueillitine from Wybaugh's book and thought it sucked. It really did not turn out. It looked like the picture but was rock hars and not flaky like I expected it to be. The paillete feuillitine that I'm talking about is a purchased product (Cacao Barry) that is flakes of cookie. It tastes just like sugar cones. How many different ways can I spell feuillitine in one post? Too many vowels.
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It could also have been paillete feuillatine. That's what I use to give a crunch to gianduja.
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Are you guys sure you have the same recipe? Maggie says there is no leavening in the cake and greenbean says there is. If they are the same, the usual cause of pound cake sinkage is underbaking.
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I just made one last night! I use brown sugar instead of white, and I love the way it tastes. The brown sugar syrup bubbles and foams a lot more than white, so use a pot that is big enough! A pinch of salt really brings out the flavour, and some vanilla too.
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I'll third that recipe from CI, it's our standard sandwich bread now. There's a bowl rising on the counter as I type. I ran out last week and bought some bread and it was awful, spongy and sweet, I barely ate my lunch.
If you can believe it, my local store has 5,6,8,and 10 grain mix. No 7. The bread works great with Bob's Red Mill 10 grain.
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Wow Llyod, complete brilliance. That looks like it would be fairly light as well, I know I could get a wine cooler, but don't want to lug one of those around. Would it be asking too much if you have a better photo of the shelves or a description to set my husband to work on?
I don't need to keep them super-cold, just cool enough so they won't melt. It's not a problem in October, but July and August can be hot. Next week it could be 10* and raining and I'll be out there in my down jacket.
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I'm hoping to get some ideas for keeping molded chocolates and truffles cool outside. I sell my chocolates at our local outdoor Farmer's Market, and with the weather heating up, it's hard to not have melting. The chocolates are normally stored in a plastic tower of drawers, and it works pretty well. It's light and easy to transport, and I can keep all of the different kinds separate. The last two weeks have been pretty hot, 31*C, which is too warm without cooling.
But how? A regular cooler would be a pain to take things in and out of constantly (I've tried it), and a mini fridge would be too cold and I fear condensation on taking them out.
I'm out of ideas, are there any suggestions?
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Picking rasberries=bugspray. I got absolutely eaten alive by mosquitoes last year. It was worth it though.
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I just got my 6kg Mol d'Art this week and I am totally loving it. No more bain marie for me! One question I have though, why does the thermostat go down to 5* C? If I turn it there does it cool the chocolate? What is it for?
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Scharffen-Berger, at Whole Foods, is definitely natural cocoa. I think I've seen it at the Gourmet warehouse too, but not all the time. It is about $10 for a small can though.
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Pam thanks for the link to last year's winner, I saw a brief commercial with Dana in it and never saw it again or could find any info about her on the FTV website. I used to work with her, and wasn't really sure if it was really her on the commercial, but now it is confirmed. That's really cool that she won, she is a really great person. Likes to eat raw bread dough though.
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Well shipping to Canada from the US is never cheap, this time around it will be $140 for 2 boxes, so I am going to get them shipped to Blaine, WA and pick them up there.
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For future reference, if anyone is interested, when you fold the Nakazawa boxes the 'wrong' way, they are white. At least the brown boxes have plain white on the reverse, and I just folded one up and they don't show any brown around the edges.
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I guess reading your post thoroughly would have answered my question! It may not hurt to call them and ask if they do white.
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Is there a reason why you don't want to use Package Nakazawa? They ship quickly, reasonably priced and the boxes look great when they are together. They are a bit of an origami puzzle, with no directions it took a bit to get the first box together, but now I can do them without even looking.
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Freezing chocolates is fine, just make sure they are airtight or they will get that nasty stale 'freezer' taste. The thing to watch for is thawing them, you have to watch for condensation. Take them from the freezer and put them in the fridge for a day, and then onto the counter for another day before taking them from the container. Most will look just fine, do a test run to make sure.
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I haven't ordered Valrhona from Qzina in a while, I guess they've stopped carrying it now.
Aria I totally agree that the Valrhona white chocolate is fantastic. Not too sweet and super smooth.
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Qzina carries Valrhona, here in Vancouver, I'm pretty sure they are in Toronto as well.
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For anyone else in Canada wanting to get curing salt without having to order from the US, try here: www.stuffers.com
They are in Langley, BC. Apparently it's not called pink salt in Canada, Stuffer's has it as Prague Powder#1, and I couldn't find it in the listings, I had to use the search engine. It's $4.95/lb, and shipping was reasonable. Thanks to DerekW for sharing the source with me.
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Does one consider Trimoline to be a preservative? It's just sugar after all, and sugar is a preservative. I suppose when someone asks if there are 'preservatives' in chocolates, they are really asking about unpronouncable chemicals?
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I got them from PCB, their spring collection. It doesn't show so well in the picture, but they have those googgly 'Chicken Run' eyes. Makes me giggle.
What do you dip your fries in?
in Food Traditions & Culture
Posted
Kewpie mayonnaisse and sweet chili sauce.