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eau de vie translation - water of life not aged in wood like other brandies its aged in a crockery making it clear (alcool blanc) just like kirschwasser as mentioned, poire williams and chambord are other examples.

I think wendy's advice is right on. The reason why i hold back 20% is I use a food processor not my hands so I follow visual signs not touch. Basically when the dough forms a ball all at once its done, even if theres some crumbles at the bottom, stop mixing. Take the dough out knead it untill all the crumbles are incorporated and wrap it up. I never use ice water either, always cold tap, nor do I refrigerate(or heard of) my dry ingredients. the butter is cold enough to me.

i think your worrying too much as most problems that are encountered here. I usually add 80% of the water straight in and mix, then add accordingly. Basically you want to add just enough to bring it all together. A little kneading is necessary to bring it together. Instead of crumbles you should end up with almost streaks of butter. Basically just fold the dough together as if you were folding a mousse by hand until it just barely comes together. You want it to be able to hold itself together with a semi-smooth surface but you dont want it to sticking to your hands (after properly kneaded, it will stick in the first stages until the flour has absorbed).

Cocoa Nib Spiced Grape Plum gianduja praline mango peach tangerine orange lemon tyme peanut butter port wine jasmine ricotta pinneapple basil currant pistachio white chocolate raspberry cranberry orange caramel orange pomegrante baked apple double layered with ganache rhubarb cherimoya brie pecan honey milk chocolate banana macadamia nut espresso coconut lime

maybe your thinking of gelato not being cooked. If you do not have egg yolks in your recipe it is not necessary to cook anything. Though even sorbet should be cooked to help infuse flavors and dissolve the sugar thoroughly. Also as Anne noted cooking it to thicken is called bringing the mixture to custard stage in which would cover the back of a spoon when dipped and pulled out. There is a significant difference between a raw mixture and a properly performed custard. Also with a custard a greater amount of air can be distributed when processing in an ice cream machine. as gelato is much denser and needs to be about 10-15 degrees higher temp than ice cream it does not need the added air that ice cream needs, so there obviously is no need to cook to thicken.

I might be wrong but, I was under the impression that 70% of americas granulated sugar (not sugar containing molasses, brown and dark brown) was produced by sugar beets harvested in the central and northwestern states. Also europe containing a large supply a the world sugar with sugar beet production. So I would think that when were talking about sugar losses and higher prices that maybe were focusing more on the "brown sugar". I'm wondering if this will have an impact on large producers using high amounts of brown sugar in recipes to convert to granulated and possibly conr syrup or an added moisture? I am curious if it will have a profound affect on our everyday items.

Im interested in what kind of "sugar" they are using. If its an invert sugar like neuveline or trimoline the heavy consistency of the sugar can make the bread feel almost as if its sticky after baked. While as the shortenings added sounds like it has a similar process to that of brioche, adding in the shortenings after the dough has be mixed softening it. Also sounds like the dough had a high water percentage since it had such little rise, rather it may rise out similar to that of foccacia. In this case it may have been slow risen and pressed down a couple times giving it a nice crips crust when hitting a 450 degree oven leaving it with a soft maybe almost sticky inside.

my eastern european friends helped me with this today. Kolaches (as I pronounced earlier) is the Polish word. While Kolach(singular) Kolachky(plural-Koh-lasch-kee) Is the Slovakian term.

Koh-Lah-Shess, I do beleive.

i also do what coux does. I beat my butter cold until its light and fluffy, that way i know its a perfect working temp when i put it in the meringue. Because even though ideal kitch temps would be 70degrees to work with pastry, we all know that no matter what kind of air conditioning, it gets HOT in there. Its still getin up to 90 degrees where i work even though its cooled off outside. so the butter can easily be too warm. I really dont find butter cream to be fenacy. After you've emulsified so many things you just gain an I for it. The worst thing during emulsyfication is fear. so many people get scared and make drastic reactions. When they dont know that if they keep doing what they were doing it will all come together. I cant even tell you how many things and times i've fixed something broken for someone that was ready to throw it all away. You just get scared, and thats ok, comes with experience. ...........Hollandaise Horrors..............

to tell you the truth, sounds like you didnt have any problems at all. I think your worrying too much. Next time let the buttercream sit out at room temp to soften up, just so you'll notice you made it right. If you try beating cold buttercream in a cold bowl all over again, its going to break, but it will come back together once it warms up. Gte a heat gun or torch and lightly heat it while mixing it, it will come back together.

I'm sorry, I really cant understand this qoute. The reason of fixing the batter is because if you threw it out then that would be labeled a complete waste of TIME and MONEY. SO how hard is it to make a new batch, which obviously your going to do anyways, and incorporate 1/3 of the slightly off batch into it. The muffins will still come out perfectly fine considering they had all the proper chemical functions working. I can understand the fear of fixing something if you've never done it. But you need to start trying because most of the culinary business does it 24/7. You can't expect everyone to do there job perfectly all the time, even the professionals. SOOOO many trainee's have botched sooooo many things. I had one girl that just seemed to not be able to get cookies right, ever. But they were always close.so what is 10 minutes out of my day to save 250 cookies? I'm sorry I just dont underrstand how 3 dollars labor sacrifices 500 dollars sales. I worked with a lady once who made rum balls religously. That was one thing i wouldn't do. I did everything I could to try and avoid it. One day she was makin carrot cake for a wedding or something, not sure but it was a lot of carrot cake and she forgot to incorporate the carrot into the batter before baking. Oh man. So much "spice cake" the her rum balls came out to be gritty spice balls. I couldn't help but laugh to myself for a week.

All enrichening products yield different qualities in bread, as a lot of examples stated already. Some breads have a high amount of fat in them, which actually weigh the dough down slightyduring proofing stages. I high amount of sugar will make a darker crimb being there is a higher caramelization factor. Proofing also has a subtantial effect on the softness of breads. Some people just do not know how to proof. Some let there bread go until there is huge bubbles petruding from the surface. While some may not proof at all and bake straight from the shaping table. Obviosly the less proof the denser the bread is going to be, and the more proofed it's going to be much more airaeted, though soft to the touch it will be chewier.

If it was her 50th birthday, how come the cakes says 25? looks great by the way.

first of all, you want to bring your chocolate up to 120 degrees to temper, 113 for white and milk. no higher. Continously stirring (agitatin) the chocolate. Whichever method you choose to cool it down wether it be seeding or tabliering. keep it above 90 degrees to be manageable depending on what your doing. The water on the other hand ideally should not be over 140 degrees. I like to have it right at 140 degrees, always comes out perfect.

well, takea look at Pierre Herme's st honroe gateux. He uses poached pears in his version, halved and lined kinda the middle/top layer. Even though I dont like to use Pierre Herme as a reference because soooooo many people here do, I just cant help but remember that. I'm also not mentioning this to use his recipe, I just thought you would like the idea of using pached pears in the same usage as he did. Maybe different flavors, or a whole different entremet set up as it is.

Clever. Even though hes not a "baker", the reason being the boss, hes probably not a moron either.

I know im young, but what I think im best at is fixing problems like this. I mean its muffin batter, you said it yourself Anne, just throw the ingredients together. If the batter lasts 2 weeks, ( which is a decent amoutn of time), is there no way to imcorporate the "mutant" with a correct batch to hide the flaw? If so make a triple batch and incorporate. Apparently they are rising correctly, they just taste and look a little odd. So find out what the fualt maker did wrong, and replace the necesary ingredients. trial an error. Basically what sugarella is saying. I wouldnt serve them with my fingers cross, but I sure as hell wouldnt throw them away. Maybe the batter is similar to something else that can be made from it? I'm sure if you give it some though, theres a way to make yourself happy, the boss, the customers and maybe boost the respect (even if your already highly respected) of your peers.

If you use a basket banneton I will lightly grease a linen cloth and stick it inside before i put the dough in. Then when ready to roll out i gently let it fall onto my hand and then gradually lay it on the table/peel/pan. Also I use rice flour during proofing as it's not as easily absorbed. I nicle y coat the entire life and then place it in the banneton. Jackal, I like how you also grease your hands. I use to think I was strange to do so. Your dough might not be overproffed, if its falling because the roof is stuck the pan and is tearing when you pull it out. The its not how hard your dropping it on the table its the fact that a whol layer of sealed air has been stripped off and it all escapes.

Freeze the brulee and then slightly warm the molds with a torch or warm water. flip upside down and pat out. Some molds may need the use of dragging a paring knife around the rim to help the brulee slide out. The more shallow to mold the more difficult the extraction. These rules dont necessarily apply with silicone. Make sure you freeze them though.

just an idea, which ive done before. How about doing free standing creme brulee from molds and garnishing with a some bubble sugar?

you can emulsify the praline paste with a fat to create an easy spread, hence the usage of cornoil. Cocoa butter is usable. Also if you could get ahold of hazelnut oil thats always a plus. Just when the praline paste is finished, keep beating it in the robotcoupe/foodprocessor and drizzle your fat in as if you were making a dressing until you get the consitency you want. It may also be acceptable to use a small amount of egg white to help hold it together. Can easily add the egg white will the pralines are still hot to pastuerize it.

we make cheesecake brownies at my work. Just swirl the cheesecake butter in the brownie batter and bake in a convection oven just like you would brownies. Come out great.

maybe like 9 oclock

thanks for detailing that melissa Too bad people dont like cured salmon sorbet, because with all that salt we wouldnt ever have to worry about the freezing point.