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    Seattle, WA USA

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  1. no, but in a similar vein it blew my mind when another pastry chef didn't hull his strawberries, just roasted and pureed the whole berry for his ice cream 🤷‍♀️
  2. Definitely interested in recommendations for local Sri Lankan restaurants or dishes to try, if there are any.
  3. I've since switched to Swiss meringue for my buttercream, heating the whites and sugar over simmering water until +/- 160F Yes, your creme anglaise is pasteurized at 82C here's a chart for dairy products: https://www.idfa.org/pasteurization these topics have charts for eggs: Don't know about pasteurizing without cooking. I recently renewed my food handler's permit and I swear they said eggs only have to be cooked to 145F, which quite surprised me. But unless you're in King County, WA, defer to your own local authority.
  4. If there's no water, there's no emulsion. Milk powder is part of the white chocolate along with sugar and cacao butter. Sometimes full fat, sometimes non, some makers add whey or butter. Lecithin is used in chocolate production for fluidity purposes, not emulsification per se.
  5. Then experiment with adding various fats and/or nut butters to white chocolate. Your spread will be much smoother with the finer particle size of commercial white chocolate. Since you're adding oil, it doesn't need to be a high fat couverture.
  6. If you stick with the original fat-based nature of the spread, emulsifiers won't help the fat layer. The fat floating on top is just what fat does. This happens to even highly refined chocolate left melted for a long time (at least a few days). The solids settle and the fat floats. White chocolate solids are the milk and sugar. If you add water aka simple syrup, you're making ganache which shouldn't be that hard to emulsify.
  7. Are you intent on making your own white chocolate? I'm sticking with needs more solids.
  8. Does the original have a liquid ingredient? It may simply be white chocolate softened with other fats. I think there's too much oil relative to other ingredients. Try adding more milk powder.
  9. If it has enough sugar & acidity, you may be able to process it like jam - hot pack and water bath.
  10. The mystery to me is whether this is all an exaggerated rant for comedy, or if you're actually butt hurt about the damn kids these days eating soup wrong. Maybe both, hard to tell 🤷‍♀️ But thanks for posting, I went out for malatang last night and enjoyed it, will do it again. I was hungry and got way too much food, which is easy to do with a giant mixing bowl in your hand and wanting to try everything. The self-serve aspect didn't bother me, its all refrigerated and will be cooked, not any more people breathing on your ingredients than in the grocery store. Definitely some opportunity for cross-contamination though, so would not recommend for people with severe fish/shellfish allergies. YGF near the University of Washington https://ygfmalatangwa.com/
  11. tea, hot or iced tabbouleh ice cream
  12. Cultured with live bacteria like buttermilk, yogurt, and sour cream are. Instead of churning cream straight into butter, they make creme fraiche first, then turn that into butter.
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