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cmflick

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Everything posted by cmflick

  1. cmflick

    Meltaways

    Thanks, Kerry. It makes sense, especially your explanation! Next time I'll trying dipping the mint meltaways in dark chocolate spiked with 5% milk chocolate. I didn't have time to dip yesterday, so they got coated with powdered sugar.
  2. cmflick

    Meltaways

    Any idea how milk chocolate mixed with the dark chocolate may inhibit fat creepage? Just curious. I made the mint meltaways yesterday. Rather than tabling, I put them in the KitchenAid with the paddle for 20 minutes at speed 3. When I poured them into a frame, they were solidified in under an hour. Very smooth texture, definitely melt in your mouth.
  3. cmflick

    Meltaways

    Can you enrobe mint meltaways in chocolate? I thinking that they may get too soft while dipping because of the coconut fat.
  4. cmflick

    Meltaways

    Sounds like about the same amount of time that I beat with the paddle when I made fondant using Greweling's recipe. I'll have to give it a try. Thanks for the clarification.
  5. cmflick

    Meltaways

    How would you know that you're done if using a mixer with a paddle instead of tabling?
  6. I made a batch of Turkish delight using the andiesenji recipe and am not sure that I cooked it to the point that I should have. The recipe states that you should cook until it boils and clears in the last step. Does this mean that it will clear when it boils or that you have to boil it until it clears? I stopped cooking when it boiled. I still had my candy thermometer in the pot and it had reached about 220F. Frankly, I couldn't tell if it had cleared or not. It was still opaque, but looked somewhat different than before it boiled. Hard to describe. Anyway, the Turkish delights came out really well and have not gone gloppy over the last couple of days. I had not anticipated who fluid the mixture would be when I poured it into the form to harden. Hence, the pistachios that I had added all floated to the top. I was wondering if I could get a clarification on the boiling and clearing step, though. Also, is refrigeration absolutely necessary to get the mixture to solidify? I didn't have any room in the refrigerator and it didn't seem to be solidifying after a couple of hours at room temperature. I put it outside for a couple of hours where the temperature was in the upper 30s Fahrenheit, then transferred it to about 50 degrees overnight. That seemed to work.
  7. I made Turkish delight yesterday using andiesenji's recipe I put some pistachios in it. It's quite tasty, but I'm not sure what it should look like. Does this look remotely like it should? It's pretty soft so I'm hoping that it's not going to get too sticky and/or runny over the next couple of days.
  8. Oooh, I hadn't seen his new book yet. What's the verdict? Worth buying? I made the Fresh Ginger Cake and a Maple Walnut Pear cake from "Ready for Dessert" and both have been excellent. I have read that some of the recipes are from the out-of-print Lebovitz books Room for Dessert and Ripe for Dessert. That doesn't bother me since I don't have either book. My complaint is that there are not as many pictures in the book as I would like, i.e., very many of the recipes do not have a picture of the final product. I really like to see what I'm making should look like. On the whole, a worth while addition to my cook book collection, though.
  9. Fresh Ginger cake from David Lebovitz's new book "Ready for Dessert". With vanilla ice cream from "The Perfect Scoop" (also Lebovitz).
  10. A bag of about 2 dozen limes for $2.79 last week at the Stop & Shop in Connecticut.
  11. Can you explain scraping your chocolate mold in a perpendicular manner? I'm not sure what you're doing.
  12. Sounds very tasty. What ratio of lemon curd to white chocolate did you use?
  13. Did you use Schneich's first (10 Nov) or second (29 Nov) recipe? The second recipe has 5 times more lecithin in it and less butter. I really prefer the taste of the first recipe. I have been cooking to 252 at sea level and the consistency is excellent. I made a lot of caramels with the 10 Nov recipe for Xmas and it was very popular.
  14. I made a batch of nougat montelimar using the Greweling recipe this morning. I don't want to enrobe the cut pieces in chocolate. What's the best way to store it after it's cut? Should I wrap in cellophane or wax paper or is there some better way to store it?
  15. It was on at 1AM this morning in the US.
  16. Repeats Thursday, Dec. 24 at 9PM on TLC and Friday, Dec. 25 at 12AM on TLC for those of you like me that missed it last night.
  17. I checked out the torrone recipe here and had a question. It calls for 100 grams of egg whites (2 eggs). I was under the impression that a large egg white was about 30 g, so 100 grams of egg white would be more than 2 egg whites. Could you clarify the amount of egg whites for the recipe? The torrone does look wonderful! Thanks for the recipe.
  18. I've made a modification of the Greweling nougat countless times. The first modification was not to cook it to 311F as Greweling calls for. When I did that the nougat was very hard and shattered when I tried to cut it. I can understand how cooking the sugar to 311F could damage a whisk. I routinely cook it to 290F and get a soft nougat that is excellent both in texture and taste. And importantly, it can be cut fairly easily. I also only put almonds and pistachios in the nougat, rather than the whole list of nuts and dried fruits that Greweling uses. The other lesson that I have learned is not to make nougat on days that are humid at all. I usually make nougat in the winter when the humidity in the house is pretty low. Otherwise, I've had problems with the nougat getting too soft and running.
  19. Thanks for responding, but you didn't really answer my questions. You produced 700 gms? Or did you start with 700 gms of the first ingredient on what I assume is the Oct. 19th posted recipe? Or am I not reading something right? Any chance you can tell me how many caramels you had when you cut them up? I'd like to try this for Christmas gifts. Thanks! I produced 700 grams total of caramel. That made a slab about 8 x 8 x 1/2 inch. I cut that up into about 1 inch squares, but it was all done by eye using a pizza wheel cutter, so I'm not sure how many caramels I ended up with in the end. Sorry if my previous answer was confusing. I used schneich's Nov. 10 recipe.
  20. I made it at home, scaled down to about 700 grams using schneich's first recipe. . The caramels came out really well and there were no problems at all.
  21. Thanks to Nick and schneich for the caramel recipe. These are really good. I made them yesterday following schneich's recipe. I cooked them to about 122C (252F), since there had been some discussion of the caramels being really soft. I used sorbitol powder and used half the amount that was in schniech's recipe, since he said that he had doubled the amount of sorbitol since his is liquid. They are perfect. I don't know how they compare to Jacques Genin caramels since I haven't had any, but these are the best caramels that I have had. They are soft and creamy, but hold their shape, i.e, not too soft.
  22. There is a separate thread where a recipe was developed. Check here. There is a recipe on the second page of the discussion.
  23. Question: what's the best way to store caramels? Do they need to be individually wrapped and if so, in what? I want to try schneich's recipe.
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