chiantiglace

Sim, I would be very proud of that display. Looks very professional. I must ask, how come you were the only one with a red flower and everyone else had yellow? Though i like the red better than the yellow, just thought that was odd. also, does Rohira use Tetrafluoroethene at all to cool his "glueing", or just blowers?

your best bet is to make a blasamic reduction, making a syrup in which will have a higher sugar to water ratio when added.

Alright. Seems im the only Egullet obxer, so maybe my opinions will have an affect. Billys seafood-collington road KDH, just passed the first (channel) bridge on the left Carawn Seafood- about a half mile on the right right in the middle of walmart, seamark foodlion(the whole complex) right on the main road. Duck in Deli, great for a quick lunch, just up the road in duck from where your staying High Cotton- The most traditionalSouthern bbq on the beach road, definately a locals place, in kittyhawk/southern shores just across from the new hilton going in and by rundown cafe. Pigmans bbq, ok, not as good as high cotton but probably wont be dissapointed if bbq is all you want. Seamark foods is also another fine choice Tommy's market just up the road in northern duck on the left (soundside) Theres also a whole other thread where ive labeled some really well to do places to eat at if you get the time to sit down and eat. Be careful comming in on saturday. The later you come the more traffic there will be. Where you are headed gets jammed up really bad on saturdays. Even though summer is near the end, I wont doubt traffic will still be heavy midday-evening heading to southershores/corolla on a 2 lane road. Also, forget oysters, Katrina has really affected the seafood everywhere, including north carolina. The prices are going to be sky high by the time you get here and many places might not even have shrimp or oysters.

thats what I thought too boulak. I had to go look it up. Cake flour being the lowest, as low as 6 % and high gluten being the highest measuring as high as 16%.

chibouste is just pastry cream lightened with italian meringue. You can make a caramelized merigue or caramleized sugar pastry cream. Either way. I'm not sure I have a recipe, but it shouldnt be hard to alter a standard vanilla chibouste recipe.

what happens is the caramel creates a surface layer thats almost like a gel/sticky liquid. So when handleing it tends to slide off creating a mess. North carolina Dismal Swamp area here. I cant escape humidity. Some times its so thick it punches you in the face.

well, yogurt doesnt have as much moisture as applesauce. Also, doens sound like anything is wrong with the recipe. This sounds like an apple crisp. Since its only ten minutes baking time I hope your slicing your apples rather thin. This isnt like a pie that has apples pre-cooked over the stove in nice 1/4 inch slices. These slices should probably be the width of medium sized cardboard. This will decrease the cook time by a considerable amount. Also if you used an apple like red delicous its going to have a much different effect than an apple like a granny smith, or prety much any green apple. A nice stiff green apple is what you want, incase you didnt use that.

actually. A lot of fillings i would mix with the sugar/salt to bring out a lot of the water overnight. The scoop the filling out leaving excess water behind using the "now softer/slightly broken down" filling in my shell and baking. Some fruit like blueberries i many even simmer in a heavy saucepan before baking in its shell. Fruit generally takes longer to cook/soften that a crust takes to brown.

whole wheat flour and whole grains are different. If you were putting whole red wheat berries in your puff pastry it wouldnt work because you wouldnt be able to roll it consistently. The grains would cut into the dough leaving scours, it would probably just be a mess. On the other hand whole wheat FLOUR (meaning milled) could do fine. You can also find organic white flourim sure at a "organic" or probably a vegetarian market. Another thought, if by chance you find yourself making it, laminated yeast doughs as mentioned are probably a we bit simpler. ANd BLITZ puff pastry is a great deal easier for use in operations not needing a great deal of uniform.

Ok, yes i just read it. Sorry I overlooked it, I should have known that recipe was in there. That IS orange confit. Inwhich it is slow cooked and stored in its own juices. Meaning the juice from the orange "flesh". This isnt the same thing as the candied orange peel we discussed in other threads aswell as the beginning of this thread. You can find many other recipes similar to this just by looking up orange confit. It has basically the same principles as Duck Confit in which the duck is cooked and stored in its own fat (delicous) which practically makes its storage life indefinate if frozen, ha.

just be careful with the overnight where you live. If its not well sealed in a climate controlled enviroment humidity can tear caramel apart. I had caramel fall apart on me in 2 hours once.

i dont know Herme's recipe for candied orange peel with the orange flesh attatched because I only have his chocolate book, but it sounds, considering the flesh, that its actually orange confit? Depending on the method in which you are preparing this recipe. Candied orange peel is rather simple. Infact it could take me about 5 minutes to throw some together. But if its confit than thats much more elaborate procedure. Even though its extremely similar, the time frame and consistency is not.

Ah yes, Yuen Ling. I figured Yuen for short, but i suppose in China they dont drop the tail end as we so effortlessly do in America. What about Caramel Chibouste and Chocolate butterm cream? Mirror Chocolate Glaze: 1/2 oz gelatin 1 - 1/4 oz chocolate (bittersweeat, preferably 70%^) 4 3/4 oz water 9 oz sugar (granulated) 2-3/4 oz dutch cocoa powder (if you use hersheys or a generic cocoa powder the sheen will be duller and a lot lighter in color) 2-3/4 oz heavy cream Bloom and melt gelatin Place chocolate in SS bowl Bring water, sugar, cocoa powder and cream to a boil over medium heat Whisk in gelatin and poor over chocolate, allowing to stand for 1 minute stir together until smooth Use while still very warm.

A few thoughts Yuen. first with the answers- the dacqquoise. It will soften on the edges alittle but not enough for a concern. Considering this isnt a cake that could sit in a display case for 3 days rather than being devoured by your friends/family it will still hold its texture very well. Also, the great thing about a nut meringue is it has a completely different characteristic as straight meringue. It will be a little softer than meringue because of the oils in the nuts. It's good to use a nice dry "nuflour" for this process but if you can obtain it you can always finely grate/chop/process (depending on texture you want) the nuts for the meringue, leaving a considerable amount of oil left, but all is good. It weighs the meringue down a little, but a lot of the time I like that. I would put the meringue with the cake, instead nicely secured in the filling. I often do 1 layer sponge-filling-dacqouise-thin layer filling-top seal layer, just so the sponge doesnt over power the crunchy meringue. espresso, citrus, and herb infusions are all good with hazelnut-chocolate mix. Also, if you want to cover it in "ganache" i have a chocolate glaze recipe that will work easier for you with a glossier finish.

heres a very good company. Unfortunately I didnt look at the site very long so I dont know if there is online purchasing or if you can get less than 50 lbs at a time. But its worth giving a look. Con Agra

Its funny, It looks so easy until you try it.

Very nice. With the balloons i have "rocked them" my self but on a double tilt creating an oblong affect, almost like an unusual sea shell. Also generally instead of allowing to set on a surface to create a falt bottom, i invert them into a cup/ring/galss to create the sphere while setting them.

dont mean to beat wendy to the recipe board, but i just scanned a recipe real quick if you want this as refernce as well. Butter, soft 1 lb/454g Confectioners' sugar, sifter 4 oz/113g Pastry Cream 1lb/454g Cream the Butter and sugar Gradually ad pastry cream until fully incporporated after each addition scraping down the sides Real easy. Also I was told never to use it for an icing(finish coat, only a filling. And obviously it makes sense not to use custard as a surface layer.

check out the outerbanks brewery some of the best beer in the country.

I scrub it out with one of those green scrubbies and very hot water.

Well, white chocolate is chocolate enough in my opinion. Some white chocolate that are low grade are not chocolate at all because they dont even contain cocoa butter. I've seen some white chocolates with just partially hygrogenation soy bean oil, and the rest flavoring + soy lecithin. Which i think is disgusting. Real white chocolate must have cocoa butter in it, and because it has cocoa butter, it's basically flavored cocoa butter, which is White chcolate. So why is white chocolate always getting a bad wrap? It functions like chocolate and tastes great. A lot of the time I think it goes better with fruits than dark chocolate. All in a matter of opinion, except for the lack of cocoa butter, dont use that.

just thought id mention I didnt read the post, ha. sweet seasons is a plated dessert book. so dont worry about that one. I just like to reccomend it.

sweet seasons by richard leach.

3 sheets, equals three tsp equals 1 tablspoon equals 3/10 oz

this is a recipe I made, and I used it for the plated dessert thread. Unfortunately I didnt post it cause i was in a rush. Mango Mousse: -160g Mango puree -1 pt cream -80 g sugar -40 g brown sugar -20 g water -3 sheets gelatin (bloomed and clarified) -30 g rum Bring your mango, sugars and water to a boil and simmer for 1 minute Cut the heat and add your rum and gelatin. Allow puree mixture to rest to room temp Whip your cream to stiff peaks; fold in the puree mix and fill molds.