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you take your cheesecakes straight from the oven to the cooler? Doesnt the sides collapse inwards?

depends on who makes it. Butters are usually considerably softer than pastes plus smoother so be careful in what you sub and how. Even the stage you incorporate it may be different. (ie) If your doing a mousse that calls for (a) amount of chocolate and (b) amount of paste and you want to sub butter the procedure may be different for you. The procedure may suggest to heat the paste with the chocolate or seperate and add and follow through the recipe. While with butter, depending on type and brand, heat may not be a good idea. May want to beat it into the cream. All depends on what you have and what you want to replace. But Wendy is right, you could pretty much sub for anything as long as you understand the difference.

you can make red roux with just red wine, no butter. But that is for other applications containing a demi-genre rather than veloute

I call mine a popcorn machine, because thats all it does.

I forgot to mention that I alweays fill the pan with sugar and bring it to a boil and probably simmer for 20 minutes. After that time all the sugar has been dissapated into the water solution. Just pour it out in the sink and its clean.

I would think you only need the yolk for enrichening and flavor. Egg whites are the structure. If you dont mind a sacrifice in flavor (being the flavor intense already) no worries at all only using egg whites. Will rise higher without the yolks.

This is a question that really needs to be asked in the pastry forum. Many people there have a lot of experience with sugar work. All I have at home is tefflon pans from k-mart or where ever, accept for a couple saute pans I conjured up the money for. I have never had a problem caramelizing sugar with them It has little to nothing to do with the pan. More or less your control over the sugar through its cooking stages. You need to make sure you keep the sides clear from crystalization, because if crystals form before your temp is up it (your issue, in this case) ca cause the hole pot to recrystalize. Practice washing down the sides with a pastry brush dipped into a glass of water, you dont need much, just a dab or two. Once the sugar forms its structure as a whole you wont have to do this anymore. Basically what happens is when all the "excess water" has be cooked out and the sugar starts to boil down the remaining formin its structure it wont crystalize on the side. Also if your sugar is slightly tampered or your water ill purified than debris being boiled up and out of the mixed can interfere with the sugar cooking process. Pay attention to groups of "film" gathering on the surface and lightly skim these bubble films off until the mass looks consitant. It is best to use copper, then stainless, then aluminum, then teflon in that order. Which ever pan you have that is highest in that order. I have noticed recently that my sugar gets harder at a lower temp oddly with my teflon pan. So there is a lack of "grab" going on, but still you can get your caramel.

Orange&Poppy Brie&pecan(with raspberries/cranberries?) Honey Soy Blueberry Hoisin Roasted Garlic/Roasted Pepper/Brown Sugar(white pepper to taste?) Cilantro Lime Chanterelle&white truffle rosemary sundried or roasted roma tomato & fresh mozzarella (good with basil aswell) Balsamic (reduced preferably), can go with a million things, a lot already posted^^^^ Caramelized onion (depending on onion type, can have various additions) In pastry forum we were discussing asian pears and ginger, good selection for an asian based dish. blue cheese

asian pears can break down just as much as a bartlett pear. I've had some trouble skinning some very ripe pears before. Almost so soft and juicy that the skin could practically be peeled off. I think ginger is a great addition to asian pears too.

you know I've never had a problem with bread using un-scalded milk.

In Philli where your at Katie, there is a restaraunt called "Susan Foo" on walnut street. In my feb/march 2005 addition of Chocolatier she has made an asian pear tarte tatin which looks great (for the tatin part) unfortunately all thats on the plate is the tatin and some pomegranate seeds. Personally I would be dissapointed. I've also done asian pear tart tatin, They fit perfectly in large muffin molds. I do very much like the flavor of asian pears, but it seems not as many people as I would suspect do. Maybe theres just a bad version rolling through the streets scaring people away from them.

Reinhardt Has a list in his book of weights. But you have to remember theres a large influence on human error doing that. I suggest going by the scale on everything, becuase atleast then if your scale is off, the ratio amongst all the ingredients will still be the same . But still, I'll be in school in less than 4 weeks. First thing ill do is try and retreive a list if possible. heres a CIA recipe. 2lb 4 oz / 1.02 kg bread flour 3.5 oz / 99g sugar 1/3 oz / 10 g instant dry yeast .8 oz / 25 g salt 30 fl oz /.9 L milk 3.5 oz / 99g butter, soft Roll-In 1lb 4 oz buttter, cold. follow procedures I listed above.

hazelnut florentines with honey pached apple ice cream would be great for thanksgiving.

jb prince pastrychef.com kerekes You dont really need a special tool. All you need is a chefs knife that you don't really care for Get a hair dryer or heat gun, light heat up the surface of a large bar of chocolate. Drage the knife holding the tip in one hand and the handle in the other towards you. Holdthe knife at about 70degrees and curl the chocolate at the angle you want it.

wow..... It seems you have all sorts of problems. So I guess I'll break it all down for you Sounds like you added your yeast and salt together too soon. Salt goes in at very end, after you've slightly mixed the dough. Wait until its in large chips. Also sounds like your dough was too tough. Although i've had to restrain my KA before too. sounds like you didnt have enough yeast. This is what were looking at. If fresh compressed yeast is at 100%, then active dry is 50% of that and instant dry 33%. So if you need 10 oz fresh compressed, sub 5 oz of active dry or 3.3 oz instant. 33% of 2 oz does not equal 2 tsp. Its more like 3.5 tsp. weight is always your best option. When using instant dry add it to the flour not the water. Add all your liquid ingredients in the bowl first. Then your dry (flour and yest) mix for about a minute and then add your salt. Finish mixing for however long necessary. Remember active dry and fresh both get added to the water when making dough. its not too big of a deal what temp your house is, just takes longer to rise. You will see a change eventually. At 65 degrees it will probably take 2 hours to rise. possible a little more. If you need a more accurate recipe using weights, let us know.

what kind of chocolate are you using?

thanks for posting that. That gave me an edge to figure out the search engine. I use to just put in a word an search, I didnt know there was a sub page to adjust the search settings.

Samaki, if you search back ages ago we have had several ganache discussions + cream discussions. There has been so much that has been said/argued you may be better off looking for the old discussions than having some select points brought back up. I don't beleive anyone "cracked" why any method was better than another. But I think we accomplished the fact that everyone is different and can adjust to different procedures better than others. A few of the topics discussed over all was: Boiling the cream and pouring it over the chocolate; wisking together smoothe Boiling the cream and pouring the chocolate in the pan with the cream; whisking smooth Boiling the cream and melting the chocolate; mix together Not boiling the cream, only bringing it to a simmer just before boil and following 1 of the top procedures Infusing Cream with various things for flavored ganache Which cream is more appropriate for ganache, U.P. or just Pastuerized; also usage of whole milk, half and half, and butter. The fact that some people were noticing there ganache breaking when melting the chocolate in addition to bringing the cream to a boil The difference between hard medium and soft ganache and their applications How to keep ganache from becomming grainy Alot of these were discussed in 2 or 3 threads. If you search for ganache or heavy cream hopefully should come up with some. I appologize for not searching for you but the search engine for eGullet, to me, is not very good at all. If I search for ganache I do not get a single thread titled with the word ganache in it.

omg, just put a bowl over some simmereing water. Whisk together 1 yolk 1oz sugar and 2 oz wine. With that ratio you cant go wrong. Beat it to hell and until its hot to the touch and your good. Is it so hard we have to find alternate methods. Takes me 5 minutes or less.

Zabaglione is just the Italian version of Sabayon using Italian wine instead of french. Of course these traditions don't apply too much anymore. People make sabayon with all variations of things these days.

there isnt a difference. the only difference is the process in which the sugar is extracted and refined. The sugar beet process is faster yet much for technologically advanced while the sugar cane goes through several stages of refining and purifying.

Pichet, I ws wondering what your thoughts were on the advnacement in Asian and French fusion among the pastry world. Quite honestly I would never think that the Asian spice and rawness would ever do well in dessert, But I was wrong. I too have taken a strong interest in learning more about Asian flare. Do you still think we have a long way to go with the blending?

well bialy dough is kinda tough compared to focaccia, but I agree with you on the time for a kitchen aid. The whole reason I dont make bread often at home is because my 6 qt is so loud and slow at gluten structure I refuse to listen to it. Just a side note, Does anyone else pronounce bialy as BEE AH WEH instead of BEE AH LEE? if not I think were all pronouncing it wrong in america. If you ask a polish person what a bee ah lee is, they look confused. But if you ask them what a bee ah weh/way is they shoot right out and say white bread, or translation "white". also, I beleive soup would have noticed is grease got in the dough because it would have smeared and streaked quite noticeably before spreading through out. Thats why im quite positive its little metal fragments flaking off into the dough during continous beating slowly greying the dough a little at a time.

i have the bread bible. Do your self a favor (not too sound too mean) put it on the shelf and walk away. Pick up some more professional books that wont lead you so astray.

20 minutes too much, 2 minutes too little. 5-6 minutes, rest for autolyss, mix for 2 more minutes is probable. I usually use a biga in my foccaccia in which a pre dough is mixed, allowed to proof for 2 -8 hours depending on the biga and then incorporating the remaining ingredients to mix for another 6 minutes until done. focaccia, not a shiny ball. Will pull away from bowl slightly with a little form, but for the most part is quite wet and difficult to handle unless its oiled. The grey color did come from the padddle, I can tell you that with 99% confidence right now. This has happened numerous times to me and people around me. The coating wheres off the regular metal paddles i use after excessive intense use (its not easy) and the begins to smear into your products on occasion. I usually toss it and get a replacement. But at home you shouldn't have this problem unless you banged it up, as it seems you did. Also, next time as mentioned, use the hook. And if yo get replacement paddle, try and find a stainless steel, not that goofy white lined one .