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chiantiglace

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About chiantiglace

  • Birthday 01/04/1985

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  1. Mousse Ganache

    Frappe is great for a lot of things, a lot. be creative. a lot.....
  2. Blueberry has enough pectin to make its own pate de fruit, you don't even need to add apple pectin if you don't want, but you can for a garuntee. And typically the most commonly used pectins are apple pectin and citrus pectin (pectin juane). Test the firmness of your pate de fruit with ice water. Use a spoon to extract a small amount, place it in the ice water until cool and touch it for firmness. Continue cooking the pate until you get the texture you want. You can also quickly strain the pate right before setting it to remove the graininess. Also, the myth about it being irreversible is simply that, a myth. You can gently melt down the pate de fruit and continue cooking, once its in liquid form, to your desired texture.
  3. Help with flat snickerdoodles

    reduce the sugar content.
  4. Cracked ganache on desserts: Why?

    dehydration. gelatin can help with the glazing. A proper glaze is made with cream, sugar, cocoa powder, gelatin and chocolate. As for the tarts, rotate them more often, try not to let them sit more than two days.
  5. pretend you are painting a brick. if you dont have a paint sprayer, what would you use as another option....... guess what. Whatever it is you come up with can also be used in this application. In case you haven't come up with any ideas, the answer is you can use just about anything to apply a chocolate finish, a brush, a sponge, a piece of cloth, hell you can rub it on with a gloved hand. They all give a different finish. The product is frozen, so its just like use warm paint on a cold brick.
  6. using goose eggs in baking

    I have never used goose, but I have used quail and duck eggs, they both work just fine. I would imagine goose eggs making a very interesting end product.
  7. Marcel's New Show On SyFy

    Its amazing how few people realize he doesn't know what he is talking about. He screwed up so much on Top Chef, we picked him a part viciously, but he is amazing at bullshitting his way out of his faultiness. There are so many talented intelligent people out there who truly do understand food on the molecular level, I doubt he has even glanced at a chemistry book. Appalling.
  8. Is precision in pastry an illusion?

    I didn't read anyone's posts. My answer to the original question is very simple, people talk too much and have no idea what they are talking about. "Cooking" can be as precise as "Baking/Pastry" and "Baking/Pastry" can be as improvised as "Cooking". Take it from someone who has been doing both his whole life. The end.
  9. smoked chocolate

    -6or8 inch hotel pan on top of a mild heated surface -smoldering chips in hotel pan -4 inch perforated hotel pan lined completely with aluminum foil on top with a few holes poked out at one end -a bowl of chocolate at opposite end of punched holes. -wrap top with foil as air tight as possible. -poke a couple of holes at the opposite end above the chocolate. -wait.
  10. Streusel problems

    Pre-bake your streusel laid out on a sheet pan lined with parchment or silpat at 275F for about 15 minutes. After every five minutes use a spatula to break it up in pieces. Allow mixture to cool and then sprinkle on top of your pie, now bake.
  11. Chocolate Mousse: Recipes, Questions

    Lets look at some percentages shall we? 170g (6oz) dark chocolate (52% cocoa) 150ml (5fl oz) full-fat milk 1 egg yolk 4 egg whites 20g (3/4oz) powdered sugar So out of 495g total we have: 170 - 34% Chocolate 150 - 30% Milk 15 - 3% yolk 140 - 28% white 20 - 4% sugar setting agent is at 34% and aeration agent is at 28%. Unfortunately your aeration is too low and unstable for your setting amount. You have a few options, all leading to reducing your liquifying agent at 37% (milk, sugar, yolk) and since you are not cooking this mix eggs will simply count as a liquefier. Here are your options, you can replace all ingredients, besides chocolate, with heavy cream and even reduce your chocolate quantity as low as 20%, or you can reduce your milk by half which is completely logical as well. A two to one ratio of chocolate to milk will give you enough stabilization to gain a firm mousse. You can also use a more stable aeration and reduce your liquefier by a quarter. A stable aeration like whipped cream, pate a bombe or italian meringue. Part of your problem is the egg whites breaking down as the mousse sets. The egg whites are very dry on top as all of the moisture/water molecules drop to the bottom, thats why it appears to be set on top and not all the way through, really its just forming a thick aerated skin. You may have also over whipped the egg whites and or waited to long to incorporate, having a more stable aerating ingredient can resolve these issues. Switching to cream for the milk in a "ganache" is not going to give you a much better result, not really at all because the cream is not being aerated and remains in the liquid form. Try to get your aeration percentage above 50% and you will be just fine.
  12. ha, think about the problem though, even if the breaking down of proteins in specifically eggs (wheat protein as well right?) was possible, you are still baking it, not setting a gel. All the bromelain does is make it difficult for protein to retain water in a gel, without a doubt that will not be a problem baking a cake. Remember, the starch in the flour absorbs most of the water while mixing and baking, the enzyme will get broken down during baking just like the proteins will be denatured and "set" themselves. During that process the starch will slightly gelatinize to help hold the shape of the cake as well, really not a problem. To add, I would use pineapple puree, you can add more puree than juice.
  13. Chewy cookies that don't freeze.

    It's sweeter if you you control for the water content. But if you're just comparing trimoline to sucrose, gram to gram, sucrose will be slightly sweeter. Corn syrup or glucose syrup will be much less sweet. Thats not true, gram to gram invert sugar will always be sweeter than sucrose because being that invert sugar is the disaccharide molecules broken down to monosaccharide, the immediate availability of raw fructose on your tongue creates a much sweeter sensation. Thats basically the same reason sucralose is so much sweeter, because the particles break down on the tongue so much faster. Obviously the more you break down glucose syrup (DE) the sweeter it is as well, correct? So replacing a little sugar with high fructose corn syrup will give the desired sweetness and the softness, adding glucose will reduce the sweetness, and from what I gather thats not what percival wants.
  14. Kitchen Aid ProLine

    -when plugged in, does anything come on, light, sound, switch, etc? -if so, is there a gear that has been stripped? Could be the motor, could be a minor electrical issue.
  15. Chewy cookies that don't freeze.

    invert sugar is sweeter than sugar. ....use corn syrup....
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