chiantiglace

Docs, i do not have that recipe unfortunately, but if at any point you bring cream to a boil zest your citrus fruits into the 1/3 of the cream and bring to a boil. Allow cream to steep for about 20 minutes. Strain citrus cream and bring that cream plus remaining cream to a boil and continue with recipe. If at no point there was not cream being heated you could also add candied citrus peel to the tart, but if you do that and considering you also stated it was too sweet I would reduce the sugar by about 10%.

It is real simple, i've posted this before..... fresh compressed yeast = 100% Active Dry Yeast = 50% Instant Dry Yeast = 33% just do your math accodingly, if you have a recipe that calls for 10 oz fresh compressed yeast and all you have is Active dry then divide by 2. divide by 3.3 if instant. vice versa Fresh compressed needs to be dissolved thouroughly in water and then add all ingredients followed by mixing/kneading Active dry should be dissolved in 1/2 of the water with sugar if recipe calls for it, allow a spong to set for 20 minutes, return to add rest of water and dry ingredients followed by mixing/kneading Instant dry should be mixed in with the flour first followed by the remaining ingredients and then mixed/kneaded. Always add salt very last to keep from destroying yeast.

I always thought that using liquid nitrogen when making ice cream was somewhat goofy. It's great the people try new ways by I still wouldn't do it. Compressed N2 is used widely as is compressed "air" to cool surfaces for products to set up like chocolate and sugar molds. Sometimes marble is cooled in this way before tabliering tempered chocolate. Compressed air is and excellent source for use in sculptures or attatchments when you need to cool two pieces together relatively quickly without holding them in place for 20 minutes, ha. You are right about liquid nitrogen not being any more dangerous than a sizzling hot pan because the reverse temperature at those extremes do exactly the same thing as high temperatures which is destroying your cellular structure. It actually feels the same and leaves similar scarring, I actually had a couple. The best thing about liquid nitrogen I think is it doesn't contribute anything to a product accept temperature. Considering air is 40% nitrogen it just heats up and evaporates within a couple of minutes leaving a product cold and uncorrupt flavor and texture wise. I still thinks its kind of goofy, like an over done science project.

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Ha, I guess I did jumble my sentence up a little bit, I meant to say I agreed with what you said, AND this is how I do it etc.

Hahaha, lord just get a freakin laddle and puch it through already. Who the hell has time to sits around and waits for soething to pass through, pound that shit down, dont mesh the prticles through ut a little force and agitation is going to help you a lot.

i live on the eastest of east coasts so my post might be invalid to your needs.

Oh, ha, you are using coverture chocolate. Big difference. Maybe sometimes its better to use the cheap chocolate.

Cocoa Nib Dacqouise Mocha Cocoa Nib Souffle Glace Almond Cocoa Nib Bark Hazelnut Cocoa Nib Biscuit Cocoa Nib Creme Caramel Cocoa Nib Caramel Mousse Banana and Cocoa Nib Chibouste Praline Cocoa Nib Ice Cream A lot of these flavor s are interchangeable of course.

about chocolate liqour?

I agree with Neil, i've never used the mixer to beat my eggs in, i turn off the heat and beat the eggs in gradually with a wooden spoon. Then i pipe all the mix onto sheet pans and freeze.

Apparently there are some very recent mailing changes that have upgraded security drastically, and a lot of online companies have warnings posted that regular orders can take up to 2 weeks to be processed/shipped/received. I just ordered something from pastrychef.com and it came in 8 days, but i live way out of the way so a normal place it would have been 5 maybe. I wouldnt worry too much.

the chips have a small amound of a candy wax that helps them retain shape well. Also makes them hard to melt with some brands especially when over agitated. Also freezeing them does help because in a way it screws up the chocolates ability to melt due to the fact that it is moisture stricken once it comes to room temp, and we all know how bad moisture is for chocolate.

Richard, it looks as if you may not have made the batter very smooth before hand. There are ways to alter the rpcedure you did to make it better. Also if your batter was done right, allow the batter to rest for 30 minutes on the counter before pouring and baking... that should help a bit.

Shorts and shortsleeve shirt in wisconsin winter?????? When im in the kitchen its Pants, shirt, Chefcoat, boots.... even in the summer time when temp gets up to 105 degrees and heat index 115. Especially when I was a saute chef at a resturaunt right on the sound (marsh) with no air conditioning. Temp go over 120 degrees plus extreme humidity (north carolina - dismal swamp region) and i was fine working over a hot flame. You on the other hand have little clothing with temp probably -20 degrees. THATS NUTS!

i don't want flat sheet pans, i want sheets pans that NEVER warp.

1/2 lb butter unsalted

Actually, beleive this or not. Actual chocolate is add to port wine through the final stages of processing. I thought the same thing as you and everyone else that it had to be an extract, liqueur or escense of some kind. But that is not so. It tastes wonderful with a chocolatey aroma.

Ling, when i think romantic on valentines im thinking dessert wine very much. And to start I would select a chocolate port dessert wine. With this a simple bittersweet chocolate and port poached pear tart could go wonderfully. Maybe even make a hazelnut crust for it.

HAHA, rj i started posting the exact same thing but once i was about to post i noticed your reply. It doesnt really matter, 100% or 200%. It's still being dstributed the same. But still funny.

http://www.chefwear.com/ http://www.chefworks.com/ And I second culinary classics, i have material from all of these vendors, and presonally culinary classics is the best. They are not afraid of change or trying something new. They're coats and pant's seem to hold up the best under any kind of damage and the outfront material/designs are fantastic to choose from. Oh and if you decide to go with culinary classics i suggest ordering a catalogue first, and when you order, order over the phone because they're site is never up to dat eeven though they update more than any other brand. Thats just how much they upgrade they're clothing. All the pants come in way more designs than posted.

to tell you the truth, i'd be happy if everything i do have currently would stop falling apart. I grow tired of fixing things, let alone having things fail during critical preperation.

I bet if there was a jewelry shop near by you'd do a killing on valentines day.

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Put a couple lime peels in seelable container with your dusting sugar and allow it to sit there for a week or two. The sugar will gain a lime aroma.