pastrygirl

But the intro references three different cold soups and the recipe refers to the liquid as 'broth' rather than 'sauce', so maybe it is?

Don’t know if this will help, but I just made some caramel sauce, 3 parts sugar to 4 parts cream by weight, finished temp was 216f

If there is no water in the nut paste to begin with, would this condensation still happen? I’d say cover the surface directly with plastic wrap to prevent droplets falling in after thawing.

"scrambled eggs, diced ham, cheddar and mozzarella cheese, with hollandaise style sauce on a croissant crust" All of those things sound good together, though also like a gut bomb, but I don't want to know what happens to the scrambled eggs and hollandaise after baking 😳

Are you cooking everything together? I'd say cook it less but I don't know how much caramel flavor you'd get. Or you could take your fully cooked caramels - do you have scraps? - , add water, and cook to a lower temp, maybe 220? But if you don't have scraps to recycle that's making more work so instead, caramelize some sugar on its own to desired darkness, then deglaze with warm cream. Equal parts by weight will be saucy, you can add less cream if you want it thicker.

If you want to make your own, look for coarse ground whole wheat flour. Bob's Red Mill should have something. I used to use Nabisco graham cracker crumbs (in 5 lb bags of fine crumbs for foodservice) but they were out of stock for months earlier this year. In looking for alternatives, I found so many graham crackers with cinnamon added, yuck! So I feel your frustration a bit. Graham crackers, victim of the pandemic? If stuck with mediocre GCs, you could try lightly toasting the crumbs to counteract staleness, or brown your butter and add a drop of vanilla to boost flavor in your crust.

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

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.

Broccoli slaw - shred or julienne the peeled stems and dress as for your favorite coleslaw.

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/

use the paddle, bring your liquids to room temp and little by little

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.

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!

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?

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.

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.

That's what I meant. That the fluffy damp thicker pith of lemons and oranges is a better media on which grow mold etc.

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?

People who think there's no such thing as bad pizza haven't been to Asia 🙃

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.

transfer molds https://viacheff.com/products/easter-egg-50-gr-pattern-1-chocolate-transfer-mold-10-cavities

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.

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.

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 🤷🏻‍♀️

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.