pastrygirl

I've since switched to Swiss meringue for my buttercream, heating the whites and sugar over simmering water until +/- 160F Yes, your creme anglaise is pasteurized at 82C here's a chart for dairy products: https://www.idfa.org/pasteurization these topics have charts for eggs: Don't know about pasteurizing without cooking. I recently renewed my food handler's permit and I swear they said eggs only have to be cooked to 145F, which quite surprised me. But unless you're in King County, WA, defer to your own local authority.

If there's no water, there's no emulsion. Milk powder is part of the white chocolate along with sugar and cacao butter. Sometimes full fat, sometimes non, some makers add whey or butter. Lecithin is used in chocolate production for fluidity purposes, not emulsification per se.

Then experiment with adding various fats and/or nut butters to white chocolate. Your spread will be much smoother with the finer particle size of commercial white chocolate. Since you're adding oil, it doesn't need to be a high fat couverture.

If you stick with the original fat-based nature of the spread, emulsifiers won't help the fat layer. The fat floating on top is just what fat does. This happens to even highly refined chocolate left melted for a long time (at least a few days). The solids settle and the fat floats. White chocolate solids are the milk and sugar. If you add water aka simple syrup, you're making ganache which shouldn't be that hard to emulsify.

Are you intent on making your own white chocolate? I'm sticking with needs more solids.

Does the original have a liquid ingredient? It may simply be white chocolate softened with other fats. I think there's too much oil relative to other ingredients. Try adding more milk powder.

If it has enough sugar & acidity, you may be able to process it like jam - hot pack and water bath.

The mystery to me is whether this is all an exaggerated rant for comedy, or if you're actually butt hurt about the damn kids these days eating soup wrong. Maybe both, hard to tell 🤷‍♀️ But thanks for posting, I went out for malatang last night and enjoyed it, will do it again. I was hungry and got way too much food, which is easy to do with a giant mixing bowl in your hand and wanting to try everything. The self-serve aspect didn't bother me, its all refrigerated and will be cooked, not any more people breathing on your ingredients than in the grocery store. Definitely some opportunity for cross-contamination though, so would not recommend for people with severe fish/shellfish allergies. YGF near the University of Washington https://ygfmalatangwa.com/

tea, hot or iced tabbouleh ice cream

Cultured with live bacteria like buttermilk, yogurt, and sour cream are. Instead of churning cream straight into butter, they make creme fraiche first, then turn that into butter.

Sold! I hadn't heard about malatang, although I have seen individual hot pot restaurants. Looks like there are a few malatang spots near me, including the first US branch of Zhang Liang, if that means anything. Will definitely try it one of these days.

The homepage says the dogs are 'topped with a sprinkle of sugar'. Maybe that's optional. I'd try one with hot cheetos or ramen, and the fries.

I have not. I've had good results with Steve's GF Cake flour, which is a blend of rice, potato, and tapioca but still expensive (can't ever find free shipping) and not kosher for Passover.

Depending on what their 1/4 cup serving size weighs you could sort of reverse engineer it. I'm guessing 30 grams. Arrowroot is almost all carbs so there can't be much of that. I'd try something like 45% by weight almond, 40% coconut, 15% arrowroot.

That book was published in 1990. Although professionals were certainly weighing their ingredients it was still rare to see weights in cookbooks for home use. I think RLB's Cake Bible in 1988 was notable for having weights for everything. Ok now I feel super old 😂

Is that batter recipe tried-and true? Hard to tell if that pic is a recipe fail or an equipment fail.

I don't know that bagged onions would necessarily be random sizes. Other produce - I'm thinking apples in particular - are sorted by size before bagging.

Probably not because your homemade syrup won't be inverted. Substitute whatever similar-to-glucose syrup you have - corn syrup, golden syrup, or honey.

Pumpkin, though I would 100% use canned instead of processing my own. This is a favorite from a local bakery. https://www.latartinegourmande.com/2006/09/17/macrina-bakery-squash-harvest-loaf-pain-automnal-a-la-courge-de-la-boulangerie-macrina/ Pierre Herme's lemon cake - the original cookbook version calls for creme fraiche or heavy cream. I think I used to omit the rum? http://laurasgourmandises.blogspot.com/2014/06/the-perfect-lemon-cake-pierre-herme.html Gingerbread. Can also use other liquid instead of beer - like apple juice/cider or tea. https://www.epicurious.com/recipes/food/views/gramercy-tavern-gingerbread-103087

If the shallots and garlic are fried until crispy and no water is left, you basically have a chunky flavored oil that should last much longer than a week.

As a chocolatier, I'm worried. As an investor, how can I get in on this rally?

I've seen a few PP items at Grocery Outlet, will have to keep an eye out for more.

Yes, when I've just made ganache and it's too warm to pipe into shells, I'll put 1-2 mold worth into a piping bag and cool it on the marble. The thin layer cools quickly and the rest of the batch stays warm & fluid in the bowl while I'm working. Nice when I'm making 6-8+ molds of the same flavor. I think I picked this up from Melissa Coppel.

If you do try the bag method, use a plastic bowl scraper to move the CB around in the bag. I do this to cool my ganaches all the time.

Italian porchetta - usually involves pork belly but here's a butt/shoulder version: https://www.foodnetwork.com/recipes/roasted-porchetta-recipe-2109840