pastrygirl

Yes, there’s a kill step, she tends to bake things pretty light, but breads approach 200f so I suppose the internal temp of blonde shortbread should still be above 165 and kill salmonella. Long-proofed bread doesn’t creep me out, wonder why this does 🤔

What do you all think is the safety level of leaving raw shortbread out at warm room temp (75-80f) for 18 hours? Assume no eggs, just butter, sugar, and flour.... It will be baked, but I still fear that pathogens could grow. Or maybe it’s my years of pastry experience wherein cold dough has always been easier to handle and that’s why it seems so wrong. 😂 (This is not my doing, I have a renter in my kitchen.)

Bars/blocks are useful if you want to make chocolate curls or shavings for decorations. And if you temper by seeding, a larger piece is easy to remove once the rest of the chocolate has cooled. I hate it when I over-seed with small pieces then have to try to pick them out*. Other than that, I say callets (or pistoles or feves) all the way for ease of melting and measuring. *one of the reasons I bought an EZ Temper, no more lumpy un-melted seed, just smooth silk

To me, "chunks" describes relatively large but irregularly cut pieces while "diced" pieces would be smaller and more uniform. Perfectly appetizing in chocolate chunk cookies, chunky peanut butter, Nestle Chunky Bar, Chunky Monkey ice cream ... as long as the chunks are not being spewed.

Don't believe everything people say. "Fresh baked" at some places means taken out of the Sysco box in the freezer and baked at midnight for the following day. Are you going to sit around your commissary all night waiting for UberEats orders? If you have to pay an employee to do that, do you still make a profit? Even if the cookies get picked up at perfect chip melt level, you can't control the 3rd party delivery driver. Can they sit in a car for 15 minutes? 30? 45 while the driver goes across town to wait for a more lucrative order? I know you want to sell the perfect cookie, and another way to sell sounds great but the extra revenue needs to be worth the time and labor. Add instructions to microwave for 20 seconds or something. Have you ordered from your competitors to see how long it takes and how the product arrives? Might be worth it to see what you're up against.

A billion servings a week? Probably more! I blame the 1980's ... saturated fat fears and pork's 'the other white meat' re-branding.

Why not just keep a dozen or two of the heat- sealed ones around for delivery apps?

Even though summer weather has slowed my chocolate production considerably, I still leave my EZ temper on 24/7. To me it's not about volume of silk but having it at my fingertips whenever the mood or need to temper chocolate strikes. The unit is very quiet and only adds a few dollars per month to my electric bill.

You could call it a trifle but there are some technical differences to the others. Fool doesn't have cake, just fruit and cream. Buckles, slumps, and grunts are batter or dough baked together with fruit rather than prepared separately and layered. Sorry, I'm kind of a pastry nerd. 🙄😊

sprinkle powdered sugar on it, serve it in bowls, and say that's how it's supposed to be (no matter how it comes out)

I think you made it according to the recipe and picture ... did you have ladyfingers left over, or does cream on berries on cream without a middle layer of cake just seem unstable?

It should work. Mascarpone is just thickened cream to begin with, so there is plenty of fat to make a stable foam (your stiff peaks). You need minimum 35% milk fat to whip nicely.

I think you could get away with 6 cups of berries, sliced after measuring. Say the slicing and the balsamic packs them down to 4 cups of balsamic berries for your two layers of mascarpone mix which are 1.5 c each. That's more berries than cream, and you still have the 12 more berries reserved for garnish, which could be another 2 c if they're large.

To start, a city business license and a food handlers permit. You’ll need to find a commissary kitchen for food prep and storage, plus have the truck itself inspected. What state are you in? Here in WA, food business licensing & inspection is handled by each county.

I’ve frozen the whole mold, but not vacuum sealed, just wrapped in plastic. Works fine.

I haven't worked with it, but i tasted the Supremo 62% at a demo recently and thought it was good enough that I'd use it if demand was there. The brochure says 40.3% cacao fat, which ought to be plenty fluid for molding but I wouldn't be surprised if the lack of sugar affected ganache texture. Please let us know how it works for you, I do always feel a little bad having nothing sugar-free to offer.

What temp were your room and molds? How do you test your temper? I'd guess everything was on the warm side ... did the color come off into the white chocolate when you dumped it?

Yesterday’s special order tiramisu for a graduation party.

Yes, a few hours in a melanger works for all the dry things I've tried so far (nuts, freeze dried fruit, kale chips, oats, caramelized sugar). Also, oil based flavors such as food grade essential oils are concentrated enough that you only need a teaspoon or two per kg of chocolate, I use orange and peppermint at christmas https://www.lorannoils.com/1-dram-size Changing the formulation of the chocolate isn't that big a deal because there is so much variation in chocolate anyway. If you wanted to infuse cocoa butter and add it, just use a chocolate that's lower CB to begin with, not a 35% CB couverture. I've been working with a company who wants to produce an herbal supplement bar, they bring me their dry mix and I grind it into chocolate. My instinct was to add a lot more CB because I was worried about the dry matter making it too thick, but since I'm using a very fluid, high fat Felchlin chocolate already, I really don't need to add much. In contrast, another chocolatier I've worked for was using a couple formulas of Guittard that were just super thick, I added CB liberally to make the chocolate more flowing for molding and closer to the couverture I'm used to.

Wouldn't the salt and sugar draw water out of the onions and dilute the brine? Have you noticed an increase in liquid? I guess if you're keeping it refrigerated, not too much should grow but maybe heat the brine to a boil for a few minutes to pasteurize just in case.

Totally. But it sounds like the recall is not due to the poison itself but a need to change the packaging to suggest a smaller serving size. You can have a little poison, just don't eat the whole bag of poison ... But if you're calling it a dose rather than a serving, should this even be in the snack aisle?

Garlic: kills vampires, and the taste of Brussels Sprouts 😂

Why heat directly from frozen? If you’re serving 100 of these assorted frozen meals per day, wouldn’t it be easier to keep say 10 of each thawed but refrigerated for faster, more even heating?

Porcelain isn't non-stick, the cups would need to be oiled, or perhaps oiled & floured. I don't think a regular round paper liner would conform to the shape well enough to maintain the waviness, and if the batter sticks, prying the cake out of each concavity is going to be a pain. They're cute and might work for pot de creme or an individual fruit crisp served in the dish, but for muffins & cupcakes I'd save $100 and just get a regular muffin pan and paper cups.

If it's a buttery crust, try heating the bottom of the pan to melt the film of butter gluing the crust to the pan. Otherwise, I'd suggest a round of parchment under the crust before baking. Cardboard might be too thick and interfere with heat transfer while baking.