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pastrygirl

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Everything posted by pastrygirl

  1. Does this sound like assisted suicide to anyone else? Which I support, but I'm having a hard time reconciling my reactions to this vs Tony Bourdain. J-P was older (late 70s?), obviously sick and in pain, Tony was younger and less obvious, but don't we all have the right to relieve our pain, whatever it may be? Either way, rest in peace and thanks for all the knowledge.
  2. pastrygirl

    Pecan pie Bonbon

    Try Valrhona Orelys for a brown sugar flavor, or Dulcey for a dulce de leche type caramel flavor in your ganache.
  3. Bring on the challenges and questions! Rules & regulations are going to vary by state - apparently in WA you can't be both the maker and the retailer, but in OR it's opposite, I have no idea about ME. I don't buy a lot of edibles, but there's definitely a huge range. There's a company here who actually uses good dark chocolate, I think a lot of producers use whatever is cheapest thinking consumers only care how high they'll get. But the serving size is so small it's hard to imagine that food cost is a problem. I still don't want to eat bad candy, even if it's just a bite - I recently got some CBD candies to help with cramps from hell; they had a burnt aftertaste, were kind of sticky and the hard candy had flowed and changed shape. Not a product I'd be proud to put out, OK for medicine but crap as candy. As with any other food product, I think packaging and labeling are going to be the biggest challenges just because there will be extra layers of regulation, testing, and info required. Aside from finding kitchen space, that is - here there are limited areas where cannabis can be produced or sold (X hundred feet away from parks and schools), so cannabis kitchens are even more limited in availability. So consult your lawyer regarding state of Maine requirements, otherwise we have lots of confectionery expertise here.
  4. pastrygirl

    Andrey Dubovic online classes

    I've heard of people using cotton swabs aka Q-tips to get into tight corners. Just make sure you have the softer paper sticks, the plastic ones might scratch.
  5. pastrygirl

    Have you ever had a buttery?

    If so, what was it like? Sounds similar to kouign-aman ... https://www.bbc.com/news/uk-scotland-north-east-orkney-shetland-44486529
  6. pastrygirl

    Have you ever had a buttery?

    They look surprisingly ... rustic 😂 But I'd still eat one!
  7. pastrygirl

    Have you ever had a buttery?

    And here's the winner: https://www.bbc.com/news/uk-scotland-north-east-orkney-shetland-44519335
  8. It has a conical lid. It's not shown in the video, but the product sheet denotes the special shaped lid holds in moisture.
  9. Yes, I currently have Cacao Barry CB and I think the temp is set at 33.8 or 33.9. I've randomly pushed buttons to mixed effect.
  10. Why does it have to be a sealed lid? And how about a fire mixer? I think they're only $15k or so, and they heat and stir, but I wonder if it would be problematic that they're designed for cooking candy to much hotter temps than you need for custard. How low do they go? https://www.savagebros.com/p.1/firemixer-14-table-top-automatic-electric-cooker-mixer-with-plc-touch-screen-control.aspx
  11. A few months ago I talked to a woman who was trying to sell one of these https://advancedgourmet.com/ott-freezer-masterchef/ she used it for cooking pate a choux, so definitely can handle thick ice cream, wanted $19k after two years of use, i don’t recall which size it was. She was really enthusiastic about it, loved being able to push a few buttons and have consistent product. Or how about a steam-jacketed kettle?
  12. What have you done to make it set up? i.e. seeding with CB, tabling ... and how much butter vs CB did you add?
  13. pastrygirl

    Have you ever had a buttery?

    @ElsieD that's so cool that you just happened to find them out in the wild! And that @liuzhou ate them as a child; I knew someone here would have heard of them The only other pastry that I think of as Scottish is shortbread, also heavy on the butter... I guess they must have some good butter over there I've never been to the UK, will have to see for myself someday.
  14. pastrygirl

    Andrey Dubovic online classes

    I'm not buying this cacao pod "strawberry" nonsense!
  15. pastrygirl

    Working Surface for Chocolates

    Definitely, to the point that I wonder if any stainless steel isn't food-worthy. I did get a large remnant of stone that I believe is quartz, so quartz is an option also.
  16. pastrygirl

    Working Surface for Chocolates

    I agree with Chris, stainless isn't great if you're tabling, but perfectly fine for dripping chocolate on while filling molds. And easy to clean. Also agree with looking for remnants of stone. I'd like to find a few pieces about the size of a sheet pan that will fit in the fridge to chill.
  17. pastrygirl

    Newspaper recipes

    I think the original yield is off. If a pound of butter, 8 eggs, 4 cups of flour, etc makes a 10" cake, it must be 4" tall! I've been working on a wedding cake, and similar amounts of my vanilla cake have made two 9" x 2" round layers or one shorter 14" round. Maybe in the restaurant it was baked as a half sheet and a little thinner, with more surface area for the almonds on top. I agree that 2 TB of baking powder seems excessive, I stick with roughly 1 tsp per cup of flour.
  18. How does one polish a silicone mold? Silicone that I've used for chocolate truffles and mendiants still has a cocoa butter film years later, despite repeated washings. You might be better off hand-painting them after un-molding.
  19. So you decided? What did you go with?
  20. pastrygirl

    cake construction question

    Cake construction question - I have a wedding cake order next month for about 175 people. I think it's going to be 14" round, 12" round, double-height 9" round, and a separated 6" layer with her great-grandma's cake topper. My question is about the double-height layer. Should I layer cake and filling as usual but just make it super tall, or will whomever has to cut the thing appreciate it if there's a goo-free zone of cake-cardboard-cake in the middle so they can separate it into 2 x 9" cakes or more easily cut it? I mean, I could make two regular layers with 5 layers of cake and 4 layers of filling, not frost the top of one and just stack the other on top, or I could make one giant cake with 10 layers of cake, 9 filling, and no cardboard in the middle. I almost never have to cut cakes so I don't know if it matters but I thought I'd ask. The filling will either be salty caramel or raspberry, and the icing will be meringue buttercream, not as sturdy to handle as a crusting icing or fondant. Or any other tips on giant wedding cakes? Thanks!
  21. pastrygirl

    Andrey Dubovic online classes

    So I was curious enough to order a humidity meter, but I still think that for me temp alone is enough of a clue whether good tempering is likely because it's always humid here.
  22. pastrygirl

    Andrey Dubovic online classes

    Must be nice to have a dedicated “chocolate lab” and that sort of control! Restaurants and other commercial kitchens like commissaries rarely have temp or humidity control. The pastry dept of a big hotel might have a temp controlled chocolate room, but every restaurant Kitchen I’ve worked in is freezing in the winter and sticky in the summer. You do what you can to make it work.
  23. pastrygirl

    Cuisinart DLC-8 bowls

    How old is old? My little 7 cup one is late 90's, I only got a new one for more capacity. It's a bit disappointing, the larger capacity really only applies to light things. I would put a 2kg jar of natural peanut butter in the small one and process to mix the oil back in. I got a new 13 cup Cuisinart, merrily put 2 jars of peanut butter in and it would barely move. My double-batch dreams were dashed!
  24. pastrygirl

    Andrey Dubovic online classes

    I definitely have days when it sets too fast or too slow, or sets but is super streaky. I usually blame kitchen gremlins or assume it was user error, like leaving too much seed or not checking my temper diligently. Maybe it is humidity and I haven't made the connection due to not monitoring it. I made some bars a few weeks ago that were disturbingly streaky inside and set up slowly. I think it was clear that day but warm. Oh, and some bonbons that stuck like crazy - it was warm, I was tired and rushing, I didn't check my tempers well. Don't know about the humidity, probably at least 50%. If you usually work closer to 70, you're dealing with heat AND humidity. Nice if you're an orchid, but ... Yes! So can we conclude that if it's particularly humid, it's even more important to get kitchen temp down? I dislike being ruled by the weather @Jim D. Good luck this summer, those big orders will surely be nerve-wracking.
  25. yes, polish 'til your fingers bleed, then spray with ... looks like 3 or 4 colors of cocoa butter
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