Jump to content

pastrygirl

participating member
  • Content count

    2,185
  • Joined

  • Last visited

1 Follower

Contact Methods

  • Website URL
    http://

Profile Information

  • Location
    Seattle, WA USA

Recent Profile Visitors

4,777 profile views
  1. dark chocolate, french fries ... Is this a sit-down dinner (plated or family style), buffet, finger-food?
  2. Confectionery Frames

    For firm slabbed ganache & gianduja, I use the stainless frames from design & realization, mostly 15mm but I have a couple of 10 mm as well. Pate de fruits can ooze under the edges a bit but they work. I don’t think caramels work in those frames, it stays too hot and runny for too long. Instead, I use 9” square cake pans lined with parchment for caramels. False bottoms a plus if you go that route. How many pieces do you want to make at once, and do you already have a guitar?
  3. Restaurant/bar equipment delivery

    You wouldn't buy from Restaurant Depot only because of the delivery policy, or other reasons? I may need to invest in a fridge or freezer, I'm glad for the reminder to factor in the cost & inconvenience of delivery & set-up.
  4. Was the cream weighed before of after heating and infusing? You may have lost a little in that process, or it may be high fat cream and high fat chocolate. I think every book recipe needs to be adjusted to your particular ingredients. Cream can be from 30% to 40% fat, and chocolates can have varying ratios of cacao solids to butter in a given percentage. Your 65% dark could be 30% solids and 35% fat or 45% solids and 20% fat or anywhere in between.
  5. Coffee Ice Cream

    Oh, caramel can definitely be tricky, and people swear by vastly different techniques - clearly! I'm actually really surprised that stirring wet caramel did not make it crystallize. Usually you stir a dry caramel constantly, but that's why I don't make dry caramel Wet caramel should be easier to scale up, and constant stirring is not required - you only need to make sure all the sugar is damp and there are no dry crystals on the side, then stir or swirl once it starts to color. (Or at least that is what works for me). Sometimes I caramelize a cup of sugar, sometimes it's 4lb, the only difference is a bigger pot and it takes a little longer. You do want to be sure the pot is big enough to contain the violent eruption of adding liquid, that'll help with both safety and clean-up. Allow room for at least tripling in volume, ideally more. Have fun!
  6. Coffee Ice Cream

    Agree with @Tri2Cook, I find the advantage of making a wet caramel to be NOT needing to stir continuously. My method is mix sugar and water, cook without stirring over pretty high heat, once it starts to color, turn the heat down and swirl the pan until you get even, desired darkness. But yes, do be very careful when adding liquid, both the steam and the splatters can burn your skin.
  7. This is not one that I'm eager to replicate, but still one that I can't figure out what tool(s) they used ... Some of the scratches are centered in the white but then there are white lines without scratches. Parallel lines make me think dipping fork, but the scale is wrong and who would do that to their molds?
  8. Goat

    I’ve only had goat a few times, last was in a spicy Senegalese stew. Delicious!
  9. Lava cake or muffins

    That wet, liquid center is the lava. Nothing necessarily wrong with the recipe, if you want cake that is solid in the middle, then you don’t want a lava cake!
  10. Why remove from vacuum pac?

    Are botulism and listeria common in fish, or would it have to be a case of contamination?
  11. Use less fat! Or ask if they prefer certain oils instead of ghee - fat is flavor, but you also want your customers to be happy and feel good about the food. Also, some fats will solidify as they cool and look less appetizing, but many oils will stay soft. Or you can skim it off. If you make the curry a day ahead and chill it, you can remove the fat layer from the top. Are the dishes delivered warm?
  12. Speaking of multiple canisters, @Kerry Beal, how many of the size that are included can you fit at once and still have it function as intended? Bakon seems to be after a higher volume customer, have you determined a max capacity for the EZ? The option of larger canisters could be attractive at higher volumes - I'm picturing Indian tiffin lunch boxes that are 4-6" diameter or a round bain marie insert that could hold 1 - 2 kg. And can containers be plastic or glass? It could be handy to have smaller, pre-measured amounts of silk - if I'm making 5 batches that need 100 g of silk each, could I stack 5 plastic deli containers in there and skip weighing to order?
  13. Huh, I’m getting a ‘user not found’ message when looking for kriss’ original post on Instagram. I mean, he may have blocked me after I told him his new tattoo was all wrong, but he should still show up, right? Weird. And I agree, only one canister seems less useful, with multiple canisters you can have one ready to go and a back up working for continuous supply.
×