Patrick S
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Posts posted by Patrick S
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One thing though I wanted to ask you guys ,when it talks about thewhipped cream ,it says to make a ganache bla bla and then to refrigerate even overnight then whipped it in a cool bath etc.the question is with this kind of treatment wont the whipped ganache become too stiff even if lightly whipped?
The chilled chocolate cream does firm up very quickly, so you should whip it by hand and pay close attention if you want it to be soft.
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Yum! A friend wants me to make miniature coconut rice puding tarts-- how would these hold up?
The recipe I used would probably be too thin for a tart filling, but if you increased the rice, or decreased the liquid, or thickened with eggs, I'm sure it would work fine. The recipe I used was as follows (from memory):
1/2C arborio rice
1/2C sugar
1C milk
1/2C cream
14oz can of coconut milk
1 vanilla bean, split and scraped
large strips of zest from one orange
Combine everything. Bring to a simmer, stirring frequently, and continue simmering for 20-35 minutes, until the rice remains just a little al dente.
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Everything looks great! Love the semifreddo in the tuile, Ruth.
Last night I had coconut vanilla rice pudding.
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General question on the spreadability of Nutella........ does it go well right out of the container to spread across the top of a cake or cheesecake, or could it stand a little heating in a water bath?
Its about the consistency of peanut butter, probably slightly too firm to spread on a cake at room temperature.
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Cool. The cakes look very attractive in mini savarin shapes.
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I am going to make this for our department party and I was wondering if anybody have trouble getting exact egg yolk and egg white weights. I find the eggs are slightly more than the recommended weights.
No problem. I weigh out my yolks and whites in disposable cups. If I need 8.5 yolks, I put in 9, and then take some out.
What do you think of this product, and would you think it would work in this cake? It is available at Whole Food Markets, so I wouldn't haveto mail order
From their website: Goya.com
Fruit Pulps
In several delicious tropical varieties like Passion Fruit, Papaya, Mango and Tamarind, these frozen fruit pulps are 100% natural, low in fat, high in Vitamin C, and cholesterol free. Used in smoothies and frozen desserts, Goya Fruit Pulps are the key ingredient in tropical treats. And now Fruit Pulps are available in convenient packages with four individually-wrapped, single-use servings.
I've never used Goya fruit pulps, but I don't see any reason why they wouldn't work fine. If they are already sweetened, you might want to adjust the sugar in the gelee recipe according. I used a sweetened puree, so I left out all of the granulated sugar. Just adjust it to taste.
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Incidentally, the only reported cases of copper poisoning in morbidity reports (rarely fatal) in the past 20 years, have been from accidental ingestion of copper sulfate used to control algae in aquariums, ingestion of Clinitest tablets, and overdosing on vitamin and mineral supplements that contain copper.
Actually, a quick Google search shows at least some reports of copper poisoning resulting from consuming acidic foods/drinks from copper vessels. For example, here is a report of 15 kids becoming ill after drinking a lime drink that had been left in an old copper vessel overnight. The drink was tested and found to have 300 mg/L concentration of copper, a very high concentration at which a relatively small drink would be sufficient to cause symptoms of copper poisoning. Granted this is an extreme case (very acidic drink, held for a long period in the vessel), but my point is simply that, contrary to what you say above, there are in fact at least some reports of copper poisoning related directly to the (improper) use of copper vessels.
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I know that unlined copper pots are supposed to be great for caramelizing sugar. I also read that the FDA does not recommend cooking in unliner copper, because of the risk of copper leaching into the food. I'm assuming that acidic foods would create the greatest risk. Is it safe to add cream to caramel being made in an unlined copper pot, or could the lactic acid in the cream be a problem?
Yes, acidic ingredients would remove the most copper and therefore be most likely to reach a toxic concentration of copper. Though IIRC, most dairy products have a near-neutral pH.
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I live in Singapore and in the supermarkets we have Hershey's Cocoa but not Special Dark. We also have Ghirardelli but I haven't seen any feedback that puts it above VH either. I guess if I tried harder I might be able to get Valrhona from some of the commercial suppliers but from what you say it doesn't sound like it's worth it...
FYI-- Between Ghirardelli and regular Hershey's, I would definitely choose Hershey's. Ghirardelli doesn't taste good at all! Just my opinion, of course.
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I use Van Houeten cocoa which is Dutch processed and with the Spago recipe which calls for 3/4 cup (about 80g), it makes a very dark and chocolate-y chiffon cake.
I was researching black cocoa and read somewhere that although it does provide a lovely rich dark colour, it doesn't necessarily taste better or more intense. Would be interesting to compare it in the same recipe except I'd have to buy it online and get it shipped here (v.expensive!)
I don't know where you live, but the darkest cocoa I've ever seen is Hershey's Special Dark cocoa, and that is very widely available at supermarkets in the US. It is a dutched, or alkalized cocoa, and to me it tastes an awful lot like Oreo cookies. Personally I prefer dutched cocoa, but this variety is actually over-dutched, and makes for cakes that look almost black. Hershey's first version of dutch cocoa -- Hershey's European Style cocoa, was actually much better.
Again, about Vahlrona..ave u ever tried? It seems so dark for me..is it the same dark?
Yes, I've used Valrhona cocoa, and personally I find it way over-priced (as opposed to their chocolates, which I do think are worth the price). In terms of color, Valrhona is typical for dutched cocoas. The Hershey's Special Dark is actually much darker than the Valrhona cocoa, because it is "over-dutched," which is I understand it enhances the browning of the cocoa when it is roasted.
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I use Van Houeten cocoa which is Dutch processed and with the Spago recipe which calls for 3/4 cup (about 80g), it makes a very dark and chocolate-y chiffon cake.
I was researching black cocoa and read somewhere that although it does provide a lovely rich dark colour, it doesn't necessarily taste better or more intense. Would be interesting to compare it in the same recipe except I'd have to buy it online and get it shipped here (v.expensive!)
I don't know where you live, but the darkest cocoa I've ever seen is Hershey's Special Dark cocoa, and that is very widely available at supermarkets in the US. It is a dutched, or alkalized cocoa, and to me it tastes an awful lot like Oreo cookies. Personally I prefer dutched cocoa, but this variety is actually over-dutched, and makes for cakes that look almost black. Hershey's first version of dutch cocoa -- Hershey's European Style cocoa, was actually much better.
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I have the Ultimate Strawberry Butter Cake Recipe Variation that Berta invented, if you wish to try it: http://www.baking911.com/recipes/cakes/but..._variations.htm
Thanks, Sarah!
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I know, I know . . . you said you were looking for something other than bread pudding and french toast, but the Boysenberry Brioche Bread Pudding ala Heather Ho, in Sherry Yard's Secrets of Baking, looks so smokin' good I have to at least mention it.
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I've never found a recipe that I loved. One that I thought was pretty good has turned out badly the last several times I ve made it. I've tried fresh strawberries, frozen strawberries, Boyjian strawberry flavoring, and highly-reduced puree, and nothing gave me the pronounced flavor I wanted. The best solution IMHO I is using a white cake with macerated strawberries and reducing the liquid from the macerated strawberries with some Kirsch, ala CI's strawberry cream cake.
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I am going to make this for our department party and I was wondering if anybody have trouble getting exact egg yolk and egg white weights. I find the eggs are slightly more than the recommended weights.
No problem. I weigh out my yolks and whites in disposable cups. If I need 8.5 yolks, I put in 9, and then take some out.
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“Dark Chocolate” is any chocolate that has no milk i.e. semi-sweet or bittersweet.
I see. In that case, Hershey's Special Dark is not dark chocolate at all -- it lists milk, milk fat, and lactose as ingredients. Suprise, suprise. Maybe that's why Hershey's descibes it as a "less sweet" chocolate instead of a "dark chocolate."
ETA: FWIW, according to this article, there is no FDA standard of identity for dark chocolate. So while most chocophiles might consider that dark chocolate means any chocolate without milk, that doesn't appear to be a universally understood definition. Certainly in my own every day experience, a lot of people seem to think that "dark" means "less sweet" or "higher cacao," irrespecive of milk content.
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There is also no official definition of "dark chocolate," though it is often used as a synonym for bittersweet chocolate, except by Hershey's, who make a dark chocolate that is about 50% sugar.
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There are two caramel ganache recipes in the book, one for truffles and one for the Pave. The ganache for the Pave is not pourable, if you make it according to the recipe in the book. The truffle ganache is like a typical ganache.
This is what was posted in the chocolate cake thread:
Chocolate caramel ganache6 ½ ounces bittersweet chocolate, finely chopped
4 ½ ounces milk chocolate, finely chopped
combine chocolate in a heat proof bowl and set aside
2/3 cup granulated sugar
1 ½ tbsp salted butter
1 cup plus 2 tbsp whipping cream
1 ½ cups unsalted butter(3 sticks)
Put one third of sugar in the bottom of heavy bottomed pot over medium-high heat. When it starts to melt, stir with wooden spoon. Once completely melted, add another third of the sugar. Once that is melted, add the last third of sugar. Cook till amber color reached(be careful it does not burn). Add butter-careful it will foam up. Once butter is combined, add the cream. Bring the cream to a boil. Pour half of this over the chocolate and stir until smooth(the small the chocolate is chopped, the faster it will combine). Once smooth, add the rest of the cream and stir until smooth.
While the chocolate mixture cools, take the room temperature butter and with either the mixer on low speed(paddle) or with a rubber spoon, soften until it looks like mayonnaise. Do this slowly-you do not want a lot of air in the butter. It should take about 10 minutes.
Gently stir the butter into the chocolate with a rubber spatula-you don’t want a lot of air bubbles. Stir until the mixture is smooth-this can take a little while.
Let sit for an hour or so, stirring occasionally until spreadable consistency. The longer it sits, the thicker it gets. I was able to pipe borders with it once it had cooled enough.
Yes, that's the Pave ganache. The recipe for the caramel truffles is as follows:
1C, 250g heavy cream
10oz, 285g bittersweet chocolate, chopped
6oz, 170g milk chocolate, chopped
1C, 200g sugar
2.5T, 40g unsalted butter, room temp
cocoa, for dusting
Put the chocolate in a bowl large enough to hold everything
Bring the cream to a boil in saucepan, or the microwave
Caramelize the sugar. NOTE: the recipe calls for you to dry caramelize the sugar a little at a time. That's the quickest way, but I always mix the sugar with a little water and caramelize it that way.
Add the butter. Add the cream, in a stream, as you stir. Be very careful to avoid a steam burn! Wear an oven mit or something. Keep stirring over low heat until the caramel is smooth with no lumps.
Pour 1/3 of the caramel onto the chocolate. Stir "in ever-widening concentric circles" (p.164) until smooth.
Add 1/2 remaining caramel. Stir until smooth.
Add last bit of caramel. Stir until smooth.
This recipe make my favorite truffles. They are quite sweet by most people's standards, but I think its perfect. If you want it less sweet though, you can change the ratio of bitter to milk chocolate.
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Last week I made this gorgeous thing for my wife's baby shower at her work.
Sorry I did not take more pics since it was not "carved" at home.
Last night I made the Warm Chocolate Croquettes in Cold Coconut-Milk Tapioca Soup. The soup didn't do much for me, but the croquettes will find their way into many future desserts...
Looks great, Elie!
Gfron, I definitely have to try that recipe. Sounds really interesting.
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I have a question about the chocolate caramel ganache.. I know butter is often added to ganaches to richen the flavor but in this recipe a whole three sticks is added. Now of course this can only be good
but more specifically, how does all that butter affect the end product? Does it become so thick that it is a spreadable only ganache, not pourable, and if so could you reduce the amount of butter to achieve different styles of ganache? Can you whip it? Sorry if this is discussed in the book, I don't have it, I just saw the recipe posted in the chocolate cake thread some time ago and have had it filed away and am thinking of using it this weekend for my brother's birthday cake. Though, from all the wonderful looking desserts, I am certainly tempted to get this book..There are two caramel ganache recipes in the book, one for truffles and one for the Pave. The ganache for the Pave is not pourable, if you make it according to the recipe in the book. The truffle ganache is like a typical ganache.
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I am bumping this thread because I have an unmolding problem with a cheesecake I just made yesterday. I knew this had come up before as far as springform pans are concerned and remembered this thread. I've concluded the damn things are worthless..it's always something. I'm tired of wrapping with foil (I have to assume this is not for waterprofing purposes'. If so it doesn't work) and dealing with wet crust.
You mean, water from the water bath came through the foil? That would definitely sog up the crust, unless your springform actually forms a water-proof seal (none of mine do). I double wrap with large heavy-duty foil, and that always keeps the water out.
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I do that all the time. No one knows I use Jacque Pepin's creme caramel, or Payard's lemon tart, or Cook's Illustrated panna cotta and chocolate pudding. Why the heck are they publishing them, if not to use?
This is an interesting subject. To answer your question, I would assume they are publishing them for the home baker or cook. If a bakery was to sell them under their name, then that would open up the door for liability. A bakery could sell them under "Jacque Pepin's creme caramel" title on their menu and that would be fine, crediting the chef/author.
That could be tricky, because if you sell a product called "Jacque Pepin's creme caramel," you might actually end up infringing on a trademark, just like if you tried to sell a beer called Sam Adams or open up a lingerie store called Victor's Secret.
But as far as I can tell, from everything I've read, there is no legal reason why you could not do what McDuff is saying -- selling goods made from published recipes. Selling a recipe taken verbatim from a cookbook (i.e. the specific literary expression) or using a trademark is a different matter.
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That comes under what is called intellectual property , if its your recipe that you developed in your house on your own time. They are legaly yours, and even if they arent pattened if they tried to take it to courts (proboly not) you would win...
A recipe, in the sense of a set of ingredients and procedures for producing a certain food product, I don't think is or can be protected under any intellectual property laws in the US. The specific literary expression of a recipe is of course protected -- you can't simply copy and republish a published recipe.
ETA: What I'm saying is that if one of chefpeon's coworkers knows the recipe by heart and wants to continue to produce it, I don't think chefpeon has any legal way to prevent that.
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The dilemma? I have offered up many items out of my personal recipe collection. Stuff that I have collected and tweaked over the years to make my own. Many of these items have become best sellers there. I'm upset and angry at my employers and I just want to take all these recipes back so they can't sell them any more. They haven't been savvy enough to make their own copies or anything, so once they are out of the recipe book, they're gone. I know this is my emotional side talking. Is taking back my recipes ethical?
Sounds like your colleagues are too incompetent to make your recipes correctly without you anyway. Personally, I'm all for sharing, but that's a decision you have to make. If your employers were mean-spirited or spiteful or dishonest with you, I might by inclined to take my recipes with me. If its just a matter of incompatible philosophies and goals, I would be inclined to share them. Either way, good luck. With your talent, I don't think you'll need much of that, but it never hurts.
Sugar Work
in Pastry & Baking
Posted · Edited by Patrick S (log)
C.
As Kerry said, you'll need to heat the sugar to about 310F, which is the hard-crack stage. If you go much lower than that (290-300F), it will be too soft. If you go much higher than that (beyond ~320F), the sugar will begin to caramelize, which will change the color and taste.