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Everything posted by pastrygirl

  1. I got a shave ice machine so I can make snow people in the middle of summer 🤣 highly amusing!
  2. pastrygirl


    There are some existing discussions, just search 'airbrush' or 'airbrushing'. The best airbrush and compressor for you will depend on your production volume, budget, and location. As the airbrush nozzle size increases, so do the cubic feet per minute of air required to blow paint through. A smaller nozzle and compressor should be cheaper and quieter but also much slower. On the larger end you use a lot more CB, have more 'over-spray' and may need to work under an exhaust hood. A 0.6-0.8mm nozzle should be good for hobbyist up to small scale production. I use a Grex Tritium gravity feed 0.7mm airbrush & California Air Tools 1 hp, 2 gallon compressor for artisan scale production, usually not more than 20 molds a day.
  3. Broccoli slaw - shred or julienne the peeled stems and dress as for your favorite coleslaw.
  4. so I guess this is even more on point than intended? https://www.washingtonpost.com/opinions/2022/07/14/james-webb-space-telescope-images-ranked-yummy/
  5. use the paddle, bring your liquids to room temp and little by little
  6. I'd be surprised if dining furniture was raw wood rather than some combo of stained, sealed, or varnished, so however it's been treated will determine maintenance. Get a waterproof tablecloth and some trivets to protect it during your prep sessions.
  7. I think fluted sides hold the dough in place slightly better than straight ones do. I don't think the production is any more complicated - roll your dough, press it in, trim the edges - but cleaning is a bigger pain if the tarts don't come out cleanly. OTOH, who ever said pastry was supposed to be practical? Sometimes it IS just about looks!
  8. Not necessarily absurdly basic because it's not a common problem, but one I should have solved long ago ... How do you get cocoa butter out of fabric?
  9. Scalding is a temp below boiling, say 180-200F? To scald milk would be to heat it to steaming but not boiling, not sure how else scalding is used as a cooking term. Maybe when poured over animal skin to loosen feathers/fur? Blanching is quick, a minute or less, and only cooks the very outer layers. You'd blanch peaches to loosen the skin before peeling but the flesh doesn't get cooked. Parboiling is extended time and cooks the food more but not all the way. Like if you're making risotto or pasta for a crowd and half-cook it ahead of time, to be finished later.
  10. I read the first two installments and have mixed reactions. Obviously any sort of assault or harassment is wrong, his anger problem sounds like a nightmare, and blaming it on the French system is BS. OTOH, disillusioned 20-somethings? Shocking! 🙄 You were all excited but it turned out to be hard work with flawed people who hadn't actually figured it all out yet? Pushing to constantly innovate was stressful, didn't always work, and took a lot of time? Yes, maybe they took it too far. Overtime is one thing, OT while getting screamed at would suck. I think Eater gets a little nit-pick-y. The pastry chef bought purees? I probably would have too. Apples and pears and squash are all fun in the early fall but sooo boring by January, a little passion fruit or Meyer lemon is welcome. I wonder if they were allowed to use chocolate. And the beet thing? Whatever. Do they have to be 100%? Does a good story still benefit the mission? I think there is some room for leeway.
  11. That's what I meant. That the fluffy damp thicker pith of lemons and oranges is a better media on which grow mold etc.
  12. Thinner skin/less pith? Limes will turn brown, but the skin just dries out. 'Baby' lemons tend to have thinner skin too. Thicker pith may retain moisture & sustain life better?
  13. People who think there's no such thing as bad pizza haven't been to Asia 🙃
  14. Yes, increasing or decreasing the proportion of nut paste will make your gianduja softer or firmer. Back to the original question, have you tried a lower fat cream or water? There is so much fat in both nuts and chocolate already. I also struggle with hazelnut ganaches. I make one that is firm enough to cut on a guitar that has dark chocolate, sweetened hazelnut paste, water, and hazelnut liqueur but to be honest it sometimes fails and re-emulsifying the scraps never seems to work. Are you using 100% hazelnut paste? Any sweeteners or stabilizers? If it is un-stabilized and has any separation, you could pour the excess oil off (save it for staff meal salad dressing). A couple of ideas to boost the hazelnut flavor - steep toasted nuts in your cream/milk to flavor the liquid, add salt, add a drop of almond extract, use Valrhona Amande as part of the chocolate.
  15. transfer molds https://viacheff.com/products/easter-egg-50-gr-pattern-1-chocolate-transfer-mold-10-cavities
  16. Yeah, sorry, Washington cherries are the best 😋 (I might be biased) But seriously, I think the earliest harvests of stone fruit tend to be lacking. Maybe they've had cooler spring weather and not developed enough sugars? Or are being picked on the un-ripe side in a rush to get to market? Doubly disappointing when you pay those premium early season prices - I saw cherries for $12.99/lb the other day, probably from CA. I'll wait for a price drop and more local fruit, I'd say peak WA cherry season is July.
  17. Not necessarily. Chocolate mousse, chocolate souffle, and other fluffy chocolate things exist. The temperature of the chocolate is important, it needs to be warm enough to not immediately set up when added to the cooler batter.
  18. Was just cleaning some molds & thought of this - for the outside edges you can stack 2-4 molds together (whatever is comfortable to hold onto) and scrape more edges per movement. That might help a little 🤷🏻‍♀️
  19. Are you using the coconut DDL straight or mixing with chocolate to make a ganache? I don't think I'd trust it on its own for 2 weeks. To keep it vegan, Valrhona Amande could be good with that. If you send me samples I can test them, PM me or search for Dolcetta Artisan Sweets for my biz address.
  20. In Wybauw's Fine Chocolates 2, he writes about increasing shelf life by adding ingredients that bind water, especially sorbitol and corn syrup/glucose. He mentions "adding 50% corn syrup to the moisture quantity in ganaches". Do you agree that the 'moisture quantity' is whatever amount of water is in the cream or purees, so 100 g of 40% fat cream adds 60 g 'moisture' that would be bound by 30 g glucose?
  21. thank you. I added a bunch more honey and tiny bit more cream to a dark chocolate earl grey ganache that’s been frustrating me, looks promising!
  22. Have we talked about fluidity anywhere? Now that I have an aW meter I've been working on my bonbon centers and trying to get them within a certain range. I'm finding that my white and milk chocolate ganaches are more fluid at a given aW than my darks. I'm guessing this is a function of higher sugar and milk fat? If I get the dark ganaches down to a low enough aW, they are very thick and don't flow easily or level off in the mold at appropriate working temp. So, any insight on increasing fluidity in dark chocolate ganache without also increasing aW? Is my dark chocolate too high fat?
  23. What's your current method? I bang my molds on the table a few times, it's not perfect, chocolate shards fly everywhere, and maybe that's why there are so many little scratches on my marble 😆 Then I line them all up on edge in the sink and spray the rest off with hot water. I do have a grease trap but still try to minimize the fat that goes down the sink, because guess whose job it is to clean it out later? 🤢
  24. “Inspired by Häagen-Dazs” so, no.
  25. Not that exact recipe, but a couple of tips if you decide to try this style - whisking the sugar with the egg yolks instead of adding the sugar to the liquids will make the yolks less likely to scramble when the hot liquid is added. Also have an ice bath ready for that hot custard to stop the cooking.
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