pastrygirl
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Posts posted by pastrygirl
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6 hours ago, liuzhou said:
Its a ₤10 barrier. The UK, like most countries, doesn't use dollars! 😂
No kidding? I know that. Now where do I find that symbol on my MacBook? 😘
6 hours ago, liuzhou said:Fish and chip shops do not use pots on ranges.
Well that's a relief. Then how do so many burn down? That bank of fryers should not need constant temperature monitoring.
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"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.
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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.
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Do you have a reseller permit? Glerup has various 'luxury' boxes: https://glerup.com/boxes/luxury-set-up-boxes/
more sources here
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Clarified butter is mostly lactose free since the milk solids are removed. Do you need it to be 100%?
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5 hours ago, tralfaz said:
I'm behind on all the DIY choco-hacks. It blows my mind to use a dehydrator to melt chocolate. But that makes perfect sense. Low temp, long time.
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.
5 hours ago, tralfaz said:Dana Davenport from Dilettante, pastrygirl should know that name
Yes! And my mom probably still has the same book you have. Early inspiration 😋
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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.
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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.
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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.
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35 minutes ago, JoNorvelleWalker said:
I have no idea how long the food has been at room temperature.
I hope it wasn't that warm, you tossed most of it, and you live to post another day.
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I love spicy heat but agree that it's lame to have a superiority complex about it.
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In my humidity theory, the sugar would probably separate and stick to the rollers, so IDK 🤷♀️
I hope this batch works better! 🤞
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1 hour ago, SweetandSnappyJen said:
I put some caramelized hazelnuts in, left it for 45 minutes or so, went to check, and it was still running, but a soupy mess all over the walls, counter, floor, and all over the base of machine. This has never happened in the oodles of times I used it. Has anyone else encountered an explosion like this?
Oh no!
Do you have really high humidity? Maybe the caramel on the nuts absorbed too much water and the paste 'broke'?
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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.
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@ElsieD go with the white then, it won't add flavor
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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?
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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.
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2 hours ago, Rajala said:
Am I reading this properly? Cut the eclair during baking? Your French cook book seems weird (but I'm not an eclair expert) I've never heard of that.
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
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looks like they are medicine* measuring glasses, but that doesn't necessarily explain the tsps to TB discrepancy ...
*of course, some people consider whisky to be medicine so I guess it's a shot glass after all
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When buying raw nuts - in this case raw pistachios from Trader Joe's - are they actually raw, never heated or have they been steamed or otherwise pasteurized?
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@KennethT thanks for elaborating, that's even more rural than I was imagining. Can't go out to dinner if there aren't any restaurants.
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34 minutes ago, KennethT said:
we could have taken a 10 minute walk from the edge of the hotel property down an unlit path to get to the village to eat there but I'm sure the locals wouldn't be too pleased as they never see the tourists and pretty much all of the villagers work for the hotels. So I'd feel really awkward imposing on them like that on their private time.
Interesting take, never thought of it that tourists supporting the village shops would be imposing.
Do other people feel like they should self-segregate to the tourist areas? Does it depend on how big the village is?
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Full disclosure: I bought a bunch of close to expired Valrhona when they were trying to unload it in late 2020 after all the hotels & cruise ships shut down. It was fine and I have no regrets about making that Xmas a little more profitable.
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A Funeral for Fish and Chips...and other losses of culinary treasures
in Food Traditions & Culture
Posted
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!