pastrygirl

This? https://www.webstaurantstore.com/kitchenaid-ksmvsa-fresh-prep-slicer-shredder-attachment/519KSMVSA.html?gclid=CjwKCAjwoqGnBhAcEiwAwK-OkWkLOmYfPBJ-KdcYvB7xA0LwBlPV2pJIwNUcuQQ2MO_N16xm3JhPRhoC4A0QAvD_BwE The slicing blade is 3mm. I'm sure it's plenty sharp out of the box ... I think a food processor with slicing blade would have much higher RPM and therefore be much faster. Cuisinart has 2 or 4mm slicing discs or an adjustable one.

Add it during the melanging.

@Jim D. If the coconut isn't already toasted, toasting will amp up the flavor. Also, coconut cream powder! $1-2 per packet at Asian grocers. I mix it with toasted coconut and white chocolate in my coconut bars. https://www.amazon.com/Coconut-Cream-Powder-Chao-Thai/dp/B0095VQH5M I would not add more coconut oil, the coconut and macadamia will release plenty on their own. Does this get mixed with chocolate?

Passage from a novel I'm reading, the woman is cooking four stockpots full of Cajun stew: 'She lifted the lid on the largest pot, and tiers of white smoke wafted out, smelling like shrimp and andouille sausage' Uhhh, I think if your stockpot is emitting smoke rather than steam, you have a problem 😱

The perfect pairing for the eggs benedict croissant pizza? 😳

I guess. It struck me as odd that the owners just expect a catastrophic fire as a normal eventuality. I don't think I've heard of that happening anywhere I've lived, and you know we love our fried food in the US. Doughnuts, chicken, all the fast food ... glad I got out of restaurant kitchens!

No kidding? I know that. Now where do I find that symbol on my MacBook? 😘 Well that's a relief. Then how do so many burn down? That bank of fryers should not need constant temperature monitoring.

"Before the main danger to fish and chip shops was the quarterly energy bill, it was sudden fire. Ignored for a moment, the hot cooking fat can get too hot, rising to an auto-ignition point and exploding." It sounds like many shops use a pot on a range that needs constant monitoring rather than a deep fryer that you can set to a particular temp. Any idea why? It's a little more initial investment, but vs potentially losing everything and maybe your life in a fire ... 🤷‍♀️ And someone needs to suck it up and be the one to break the imaginary $10 barrier.

You're welcome! Trying to find something that fits your aesthetic, product, and budget all at once can be a challenge. Glerup has a showroom in South Park, they'd probably let you look if you're in town. Some places will send samples, a lot don't.

Do you have a reseller permit? Glerup has various 'luxury' boxes: https://glerup.com/boxes/luxury-set-up-boxes/ more sources here

Clarified butter is mostly lactose free since the milk solids are removed. Do you need it to be 100%?

I use my gas oven 🤪 The pilot light keeps it at +/- 100F, enough to melt chocolate overnight. It's warm 24/7 and doesn't take counter space. Yes! And my mom probably still has the same book you have. Early inspiration 😋

If the pectin packet is meant to thicken 1 kg fruit with 500 g sugar, I'd say use about half or a little less. The one cup of sugar in the pie is 200 g, the strawberry juice will be about 300 g, but since you are not using the pulp/fiber of the fruit juice alone will need more thickener by weight than whole fruit.

I'm kind of surprised at the author's surprise at the fiber content. That would be the cacao solids, cacao is fat and fiber like most other seeds/nuts. Agree with Kerry and Jim, dark milk is the artisan, bean-to-bar, grown-up answer to the insipid mass market milks. There's a wide range for different palates & applications. The Felchlin 49% is really nice, only 40% sugar. I use more of a less expensive 43% that is 43% sugar with slightly less milk fat and noticeably sweeter. Their 36% is probably closer to classic milk chocolate with 53% sugar and way too sweet for me.

I haven't used the chocovision and don't hand dip. Is it awkward because it holds so little chocolate and you have to keep melting more, or is it about the workflow? I have a food warmer that I bought for bulk melting, only used a few times. IIRC, it melted fine on low, but then I found an old D&R melter which goes lower and has a temp dial vs low-high. I'm trying to remember if I even used the D&R last busy season, would entertain offers on either one, pick up in Seattle. This says low is 140, which is a bit high for chocolate. Someone else can explain how to make it go lower (pid controller something something?) https://www.restaurantsupply.com/winco-fw-s600-1500-watt-countertop-electric-food-warmer-fits-6-deep-pan?keyword=&gclid=CjwKCAjww7KmBhAyEiwA5-PUSjbJrnMBP4JoiXzZOIV03e_TkbZbW_4pR9xeHFjC-71VD6O0RIx2AxoCn5QQAvD_BwE The D&R model, it's just a melter. Not insulated like the mol d' arts but if you just want chocolate melted & ready to add to your temperer ... The one I found was under $100 & missing the side brackets. https://dr.ca/collections/chocolate-machines/products/tf20-chocolate-tempering-machine-20kg-44lbs Either of these holds up to 20 kg, or you could use smaller pans/inserts. For 2kg or less I use the microwave on 40-60% power and rarely scorch it.

I hope it wasn't that warm, you tossed most of it, and you live to post another day.

@Chocoguyin Pemby was it this one?

I love spicy heat but agree that it's lame to have a superiority complex about it.

In my humidity theory, the sugar would probably separate and stick to the rollers, so IDK 🤷‍♀️ I hope this batch works better! 🤞

Oh no! Do you have really high humidity? Maybe the caramel on the nuts absorbed too much water and the paste 'broke'?

When I make cream puffs, I like to slice one side but leave a hinge, clamshell style. Then pipe in whipped ganache. Using some water instead of all milk and adding extra egg whites instead of all whole eggs is supposed to make lighter, crisper choux.

@ElsieD go with the white then, it won't add flavor

Agree that an American recipe probably means the light/clear corn syrup, but I have used Lyle's golden syrup in caramel candies and think the flavor goes nicely. You could also substitute honey or leave it out. I think dark corn syrup would be too molasses-y. What syrups do you have and what's the caramel sauce going with?

Not a fan either, but there is probably worse coffee. It's a small treat/indulgence and endlessly customize-able, people can feel special for <$10. When they started, they actually made coffee. Espresso wasn't everywhere and the standard was cans of Folger's at the office. The drinks with a pint of milk and heaps of sugar gained traction with the masses so they went after that market. The biggest companies don't necessarily make the best products, they just know how to sell.

I've seen that advice, you cut the choux after baking then dry them out to make them more crisp. Agree that there shouldn't be much interior dough to scoop out, just a few webs. Disagree that falling apart while being eaten is a flaw - it's a cream-filled pastry, it doesn't need to be sturdy