chiantiglace

If you know anyone in the restaraunt business, try to get it through them. I'm sure theres a distributing co. that can supply you.

fudge is so boring to me. May i suggest nougat/nougatines or different kinds of caramels to make you stand out a bit. There are thousands of different kinds.

14degrees is the preferred degree, 18-20 is like baba syrup and candied citrus peel. Simple sryup gets as high as 30 degrees. You can easily start with simple sryup and add a fruit juice to bring it down. Obviosly the denser the sugar to water ratio is the less likely it is to freeze up. With a very low density citrus juice you could easily use a higher baume reading to ensure a more stable sorbet, it isn't going to hurt it, just taste/sweetness. I do use tan's egg drop in mine too, I've always liked that stabilizer if it comes to that. Sometimes if you don't have a high quality ice cream machine and you aren't the best handler of the one you have the parts of the sorbet can freeze up harder that the others by clinging to the walls. Sometimes on a citrus sorbet that isso light in texture I like to process the finished product in a robotcoupe to smooth out the ice crystals, have found that to make it slightly better quality.

Damm, i hate getting into these threads while they are soo deep. I only read like the first 5 and skimmed the rest. You just need to set your Baume reading for a sorbet mixture. The scale is 14degrees for sorbet syrup (a baume scale determines the density of a syrup) Which is 16 oz water and 5 oz sugar. So if grapefruit is approximately 80% water then do 19.2 oz grapefruit and 5 oz sugar. It should read 14degrees bauma. Now if theres anything else you want to add to that you just have to make adjustments with it.. I would use a liqueur. Maybe grand marnier, or if you have a grapefruit liqueur at your disposal. Just spin in ice cream machine and freeze. And if you want to make sure it has a quality texture, i would use a robotcoupe and blend it once after its frozen and re-freeze. You don't need a stabilizer.

I bet it's not alkalized like a dutch processed powder though.

Good call Wendy, didn't think about that, maybe the fountain is well sealed with a de-humidifyer. I guess only time will tell.

It wont make soggy bread, it's just not nescesary. It only brings the humidity of the oven up, doesn't put off too much steam. Bursting water onto heated plates inside the oven will give plenty of steam for the first ten seconds (recommended) as jackal said.

It's not hard to unmold a cheesecake inside anything. Just freeze it overnight, the next day used a torch/heatgun/hairdryer/hotwaterbath to warm the outsides of whatever mold (i.e. muffin pan) flip upside down and tap out onto a a holding tray. Allow to defrost in fridge before serving. It's not hard, you can do the very same thing with creme brulee or creme caramel. Which i do all the time to make my customers wonder how the hell do i bake a custard without using a dish.

If you don't have a stone, try this. Put about 3 sheet pans in the oven 20 minutes before baking, then put your ciabatta loaved pan ontop of the 3 heated pans to help generate a thourough heat underneath. Also, yea you don't need a water bath even though i have done that before for some lean doughs that were underproofed. Just get a spray bottle filled with water and right when you throw the dough in spray down the oven with the spray bottle and shut the door quickly.

Anytime.

Um, Lysbeth, did you try cooling them in the refrigerator for about 10 minutes first. That usually helps the release all in one piece.

I find caramelizing the sugar first much easier, it's harder to go wrong in that instance and has a much better flavor as far as im concerned.

T. Bacon's Bakin' in B.C.

Be glad you are in the dessert because if you were here the humidity would probably destroy the chocolate in less than a week. I did notice one thing that was different than i predicted, its a lot cleaner. Meaning there seems to be no splatter or overflow anywhere creating a chocolatey mess. Looks very nice and professional.

can't get too much clearer than that. For an experiment add the cocoa in and let the meringue whip for a couple of minutes, it will practially loose all its air. Try it with almond meal too, I like to sift a little fine ground almond in with my cocoa to make cocoa almond meringue, aka "cocoa dacquoise.

toffee and soft caramel are two different things, i think he accidently combined instructions for 2 different recipe's. oops. You are going to get that soft gooey caramel texture only by adding the liquid ingredients after caramel stage. By making toffee you can only make it so soft, i do beleive, or wendy have you actually made a toffee that is somewhat pliable and room temp? I haven't.

Grand Finales "the art of the plated dessert" By Tish Boyle, and Timothy Moriarty. Page 16.

Ha, you can kinda tell the people who do this more for a living. If they even have dessert it is accompanied with a fair amount or alcohol. Skrew the irish, the real partiers are the late night cooks. A girl named YuenLing, you gotta be kiddin me. You'd be one hell of a trophy wife for an irishman like meself. I garuntee you there will always be something to talk about.

I have never seen a recipe like this, i would just disregard it all together. The only thing i can think of why this could be interesting is if you were wanting to dye the caramels a different color than brown. But then it wouldn't have good flavor. To do caramels right as you asked, you must first bring the sugar to caramel stage and then add your cream and butter. Then once again apply heat until temp reaches 240-250 degrees depending on how stiff you want it. Try Pierre Herme's Chocolate caramels sometime, they are wonderful. After doing these a year or so ago I have done countless experiments with different flavors.

Francois Payard: -8 oz/227 g bittersweet chocolate (coarsely chopped_ -4 oz/113 g uns. butter -3.25 oz/92 g egg yolks -3 oz/85 g sugar -3 oz/85 g egg whites 1)Preheat oven 350 degrees. 2)line half sheet pan with parchment and lightly butter 3) melt chocolate and butter over a double boiler 4) whip yolks and 1 oz sugar to ribbon stage 5) fold in chocolate mixture 6)whisk egg whites and remaining sugar to stiff peaks 7) fold into yolk/chocolate mixture 8) Fill prepared pan and bake for 7-9 minutes. this recipe calls for cutting and portioning in molds so its just as easy to prepare in 1 or 2 cake pans whatever size desired, just adjust temp and time.

I just broke into this thread, man it took 2 days to read all this stuff, lord. Um, i have a suggestion for the "rubbing the colored cocoa butters into the molds with crevaces". If you skewer up a piece of foam to the end of a very small dowel, you should be able to retain the right amount of coloring without creating "pools"in the in the sides pockets. it will soak up only a small amound and you can press the excess off aswell as when you "smear it in" you should get nasty thread lines. just a suggestion. Heres the site I found if you guys didn't already because it wasn't post. (I don't beleive) PCB online

Just use a simple soft ganache and fill a piping bag with small tip. 2lbs bittersweet/semisweet chocolate, 1-3/4 qt. heavy cream, real simple.

Coffee is just like chocolate to me, so many varieties. I like to get turkish grade ground beans of whatever kind of flavor i find more suitable for the dessert im preparing. I'm just picky.

I have a YuengLing Lager for dessert. Hey Ling! we have something in common.

Hmm. Didn't know that, i fumble with information a lot. I read too much in too shor amount of time. When I was typing i was under the impression that Baking soda was activated under moisture but did not actually react until heat was induced. Kinda like an order waiting to be called in. I apologize.