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I think a lot of terms have been over stretched due to there familiar sound in which are used to catch a customers eye, even if the dessert labeled doesn't exactly fit it's label professionally. That's why i beleive it's so hard for many of us today to get an exact meaning of a term because we have our common knowledge and exact definition in which it was meant to be. An example: In R.L. Beranbaum's "Cake Bible" she has a recipe for a "mousseline buttermcream" in which is exactly a swiss buttercream but made with italian meringue instead of swiss meringue,(kind of twisted around, but still is very good recipe) She probably couldn't call it Italian or Swiss buttercream so instead through the mousseline. I often thought this odd and did some research. Apparently if sometheing were to be "mousseline" by definition it has to have a little more than meringue and butter... preferably whipped cream. But of course this is sort of an exaggerated label that sounds good and doesn't affend anyone, so it works. I have a few pastry chef colleagues that didn't like it at all but to me it's not that big of a deal. So im sure you'd be safe with calling something a "torte" if it's atleast 70%of it's classic definition. In which I like Gifted gourmets second definition the most.

ha, you're right chefpeon, it's hidden above a qoute, i usually skip right to under the qoute, can't beleive i missed that.

oh ok, i appologize, i was under a completely different understanding. in theory i do beleive many of my theories still stand considering once the products temp comes to softball the temperature is much higher than that of which water boils, so again all of the water should have evaporated by 230 degrees. I have no other thoughts than what i have already stated.

DAMM, all these threads and nobody, nobody suggested silicon? Goodlord man, chuck out those ancient metal muffin pans and get yourself a couple of silicone demarle muffin pans. They might be like 80 bucks a peice, but a couple full sheet pans of these baby's will increase productivty and labor by a lot. Plus super easy to clean (just a faucet and towel practically) and cools 10x faster for re-use.

Cardamon Yeast Dough 2 oz. fresh compressed yeast 1 pint warm whole milk 6 oz. gran. sugar 1 tbsp. salt 2 tbsp. gr. cardamon 4 eggs 2 lbs 10 oz. bread flour 7 oz. unsalted butter -dissolve yeast in milk -add sugar, cardamon, and eggs -add the flour (reserve a handful) and the salt -add butter -knead with dough for about 5-7 (or until gluten has become smooth and elastic) minutes adding the reserved flour gradually as needed. Preshape, shape, proof, bake how desired.

Oh man, i know what you are going through, but i found a great solution The tackle box idea is ok but i went to office depot, or office max, does matter. I bought one of those mini plastic drawer cases in which has like 30+ little 3 x 2 inch drawers and categorized my tips in each drawer with labels. So now i know exactly where each one is before i start the search, all i have to do is look a the picture i drew on the front and take it out. Works very well and sits in the corner against the wall out of my way. You can also find them in a hardware store, they use them to sort differentkinds of nails and screws, etc.

the evaporation shouldn't have anything to do with it because long before the caramel stage all of the water is cooked out. The only reason for the water is to ensure a more thorough reduction withought burning the sugar. That is done by dissolving the sugar in water. Many people, even I at certain times of the year, make large batches of simple syrup by refineing and purifying the syrup through a coupl of stages of boiling and filter to get all the impurities out of the sugar and most of all the water (the water where i live is very very bad). I'll use that same syrup for any sugar jobs I have to do and store it in the refrigerator. What I see happening is that your pan you use does not conduct heat evenly, like a thick iron/steel pan or copper pan. So whats happening when you boil rapidly is some parts, usually a small ring where the heat is at its greatest, is caramilizing quicker than the rest and is "dyeing" its surroundings with the dark color, so all your sugar is the same color but does not carry equal strength characteristics. So when mixed slightly while dipping and using or whatever the strength is reduced and uneven but still carrys a rich color and flavor. When using low heat the pan has more reaction time to heat all its particals together evenly and thus transfering that heat to the syrup evenly. An induction range/burner is great to use because it "electronically" distributes heat evenly all of the surface, unlike a flame, i like to use them most.

i was going to say the same thing, a black or dark gray to keep it from gettin a lavendor color. You could also spray the cake with navy blue tinted cocoa butter, but for that i wouldn't use an air brush, instead i would use a paintsprayer. You can buy one at the hardware store, just don't use it for painting too.

use it in a high ratio sponge and make a tropical torte or something. or you could use it in a tempua batter for coconut shrimp.

too bad our dumbass relatives killed off all the buffaloes, they probably provided a good gelatin source.

this is exactly what i've always done, and probably most people, i'd definately practice this method if i were you, its not hard and the will come out perfect. and don't worry if they are a little darker than normal puff pastry treats.

you've been using a microwave since 1965, and your what 60 yrs old on a culinary forum. I applaud your persistence in the modern world. just blanch the orange peel until them seem to become a slight bit translucent. You will tend to notice a slight orange aroma surrounding you as well. The peels might even curl up about 20%.

oh i almost forgot. A ot of the time when we blend a wine and a dish you could easily make a wine reduction and use that as your stabilizer.

pure cane sugar has a lot of impurities, a lot. And has a distinctive flavor. i would just use your regular granulated/castor sugar.

"the runaway Brioche" "The Rolling Scones" "Beaten to the Bread Basket" "bread to the bone" "Lord of the Ryes"

i love the pacoject, its a great machine. Whenever i made a savory sorbet i would still use a little bit of sugar. usually and inverted sugar (a lot less sweet). I just made a beat sorbet for the soux chef and used about 10% glucose, came out very well.

you only need to blanch them three times. and have you ever thought ove making and orange syrup by pureeing the orange peel, straining and boild down with a little simple syrup to hard ball stage. Then coat the orange peel with that. you could also get an orange extract. I use that some times.

for some of us its more than a year, more like a lifetime.

2 bucks a peice, lord i can get 30 apples for that price in N.C.

Unofortunately using an ice cream make isn't exactly the "old fashioned way". The classical form is to use a pallet cleanser in which they would freeze it in a solid slap and take a sharpish spoon or other utensil and shave the sorbet. So actually the method woodburner used was closer to the more contemporary useage. Also if you use buttermilk, and if or not you have eggwhites in the recipe it will not be a sorbet. If there are egg whites then it will have very close properties of that of a gelato. Still tasty but definately not sorbet.

bread flour will still work fine just don't over knead the batter.

uhhh, flour pastry cream. whoa. you could make yourself some pirouette cookies by blending in some butter and cream and folding into a french meringue. if you feel like converting this recipe for yourself.... 10 oz. cake flour 4 oz. sugar 8 oz. softened butter 1 cup Heavy cream -gradually add cream and butter to flour/sugar mix until fully incorporated -allow gluten to rest for 20 minutes 6 egg whites 12 oz. sugar ^french meringue procedure^ -fold meringue into cookie batter. -spread onto a silpat or piece of parchment to desired shape -bake at 375 for about 6 minutes.

i'v just never liked it, must be a personal grudge, not sure.

I taught myself how to temper chocoalet, guittard just sucks, i dont like it. They're white chocolate is probably my least favorite of all brands. Barry-Callabeaut is a wise choice for progressive learner. It's very resiliant climate conditions (meaning it does harden too quickly and doesnt fall apart in your hand), and at the same time it's not top of the line so its not the most expensive. Just dont try anything new with Valrhona... might cost you more than you bargained for.

It incorporates a small amout of air into the sorbet as if you were to spin it in a ice cream machine. It will hold more air if is "semifreddo". But you made Lemon Givre' which is not necsesary to "whizz" twice because you probably shaved it off (classically) to fill the lemon peel. I would "whizz" it twice if i were to fill molds with it or make if more "scoop accesible" for a plated dessert.