chiantiglace

Strange things said here. Hmmm. Of course CO2 is water soluble.....? Is NO2's relative solubility relevant? It is not used in solution, and the mixture does not require fat for it to work. All you need is something to hold the pressurized air like a combination of proteins or hydro-colloids, or both. If you take the protein out of the whipping cream, it no longer aerates, fat and water is not a very stable foam, or stable at all for that matter. Plus with the NO2 is injected into the siphon, it doesn't dilute, it remains as air. CO2 however does fall into solution, if it didn't, every soda you had would explode upon opening, and there would be no carbonated water. Who wants to eat baking soda? Regardless of what you put with it. And better yet, who wants to eat baking soda and acid? Saliva is not in question. The enzymes are not going to react to anything (that you would want to eat) enough to give a sensation on the tongue, protein substances just don't do that. mucus, same thing, proteins. Teeth? No, I doubt you will get much reaction out of calcium phosphate. It doesn't like acids, but you wont get in major reaction. And if you did then that would probably mean something very bad. The sensation from pop rocks and carbonated beverages is a physical reaction, not a chemical. In pop rocks the sugar is hardened very quickly when the carbonation is added, thus hardening over pressurized gas. When the saliva in your mouth dissolves the thin sugar walls the carbonations strength finally breaks free at a certain point creating all those little pops. Carbonation in a liquid occurs because you tongues roughness causes millions of little nucleation sites spewing off congregated carbon dioxide at an expedited rate. You are right about the liquid nirtogen and liquid co2. This is food, not ridiculousness. Once in a while I find a use for dry ice, but if I had to I could find a way around it. People use those things because they think they look cool with it. Probably the same kind of people who wear sunglasses in the club at night. I hate to be the one to say it, but what you are looking for doesn't exist. At least, conceptually, not in the natural world.

Even chef Greweling hates making fondant, I think he dreads it actually. Making fondant takes an immense amount of force, you really have to work the sugar to hell and back. I doubt you are having abnormal difficulties, not many (and when I mean not many I mean I still have yet to meet a single person) people make their own fondant. The stuff you can buy in the pails is very well made fondant. I recommend skipping the task, its too intense. -And I have made my own fondant a few times before (very small batches) -And I have been with Peter Greweling while he made fondant. -And no gap, I wasn't asking you that question. Also, in case you just want to do so you know you can, do a smaller batch and work with it fast. Your room may be too cold?

have you ever made fondant before?

yea.... there may be a few people to give hopeful hints, but its not going to work. Start over.

whenever you have seen deep yellow pasta, 9 out of 10 times (or greater perhaps) it has been dyed. I actually like a somewhat duller color pasta, then I at least know it wasn't dyed. If you have the best egg yolks with true color, you can taste it. It's quite rare though.

I have used them all. Boiron Frere kicks every other fruit puree companies ass. La fruitiere is good, as well as perfect puree. Others have their moments, but Boiron takes the cake, literally.

just like any custard, the more yolks you add the firmer it will be, not necessarily butter though.

I hate ketchup. My father hates dijon mustard.

I didnt read the full question, why dont you just bake the tarts a little further in the oven after you have poured in the mix. just bake your shells less.

you probably need a better fruit puree

depends on the temp it was cooked to

actually, that all depends on agitation and pressure. Put the egg protein in a vacuum and spin at speeds up to mach 2 and you can raise the temperature well above 250F (which is the temperature that even the most stubborn of pathogens cannot handle) But who does that right? But seriously, with very vigorous and consistent agitation the proteins can reach higher temps than 180 just by hand, just don't push it.

are you sure it worked fine? have you left them at room temperature yet? As long as NH is chilled it will be firm, it's designed for fillings actually but it is considerably weaker than citrus pectin, but a lot smoother in texture.

make creme anglaise chill creme anglaise roast bananas in an oven until black all around puree bananas with creme anglaise pour into ice bath and stir for a few minutes to cool as fast as possible store air tight.

Hahaha, kerry, thats the first thing I thought when I looked at the picture, must be a q-tip. regardless of what they used the concept was the wipe away a strip from the airbrushed molds. I bet a q-tip or something similar will work quite well. And the champagne one looks like it was scratched away with something firm, like a wire brush.

brussel sprouts and carrots are perfect.

http://campaignfortruth.com/Eclub/180602/whatwomenshouldknowaboutsoy.htm Are eggs really that bad?

Really, Sonhus sublime? More like generic street food dont you think? There is nothing wrong with them, but the desserts do not compare with the rest of the food. The dessert menu does not feel like summer at all. I think the food tastes very very good but I think George has a little ways to go getting comfortable with his staff and environment before this restaurant becomes a "great restaurant", which it seems to be on its way, but i'll wait another year before trying it again. I expect some fantastic things in the future.

im sure latent heating wasn't the cause nor hot hands. You would have to hold your hand there for a long time to throw it out of temper, if thats even possible because polycarbonate is not the best conductor in the world, not even close. It sounds something on the lines of kerry's second post. Your test was a fluke, the chocolate was heated in the bowl some way from the time you tested to the time you used it. and 20C is the absolute perfect room temp, they should have set up in less than three minutes. also, you can't agitate chocolate too much.

there is no way all things taste better the second day, maybe a couple of things. you just like your croissant somewhat dry thats all. Freezing it removes water and reheating removes more water, and when you reheat it with such lower amounts of moisture it will crisp or toast up the croissant. I like moisture and a buttery chew to my croissant, fresh out of the oven. And if anyone wants to stick by that second day rule, try a scone the second day, or even a few hours after baked.

its not a protein so its not going to separate or coagulate. when it goes bad, you will see mold.

alright first of all you can't judge xanthan in a solution of banana, because puree'd banana, especially cooked, can tend to have a sliminess all on its own. Second, you probably put to much in, that is if this was not banana. Also, xanthan does not emulsify, it suspends. There is a big difference between an emulsion and a suspension. And if you want to consider the context of hydrocolloids, I would use gum arabic for this application either in conjuction with xanthan or even on its own, especially with banana. I can't believe I started this thread, ha, I can answer all my own questions now....

thats where I was headed, ha. Seriously, as sebastion put it, we are talking about very very small amouts, so small that they're probably going through your system without even coming into contact with your body, being trapped inside the pectin. If the benzoate is in the tenths of a percent of the pectin and you are only putting in about 1.5% or less of your specific jam, that decreases the amoutn of benzoate dramitically. I would assume a person would need to consume jams or jellies only with no other diet for decades, and still the effect would probably be nil, though I do think you would have diabetic problems. -fear mongering- there are far more and great things to fear. sounds like somebody needs a hobby

Cause it would be a bitch to enrobe in chocolate! ← why? cool buttercream is solid, give them a pre coating, let them come up to room temp to avoid expansion and dip.

.......... why can't it be actual buttercream, meringue with butter.............?