pastrygirl

Hence the photos? I've never had it, but being a dessert nerd, have heard of it. Isn't it traditionally cut or torn into small pieces or strips? My impression was more of a thin crepe cut into wide noodles than a fluffy pancake, but I checked my pastry library and found a recipe in Alford & Duguid's Home Baking that has egg whites whipped an folded in and is described as a 'skillet souffle'. Which actually sounds like the Dutch Baby that mom occasionally made for a special Sunday breakfast. These recipes for Dutch Baby have very similar ratios to the kaiserschmarren recipe in the book (with the exception of how the eggs are treated) so maybe I have had it! (more or less) https://altonbrown.com/dutch-baby-pancake-recipe/ https://www.epicurious.com/recipes/food/views/dutch-baby-with-lemon-sugar-352279

Exactly! They are only sold in the limited number of cannabis stores (I believe 300 across the state), which are 21+ and only located a certain distance away from parks and schools. I know kids will get into everything, but that's why you keep stuff like liquor, cleaning supplies, poison, prescription meds, OTC meds, and your edibles away from them. And is a kid really not going to eat a piece of chocolate that they find because it's not colorful? I think if a kid is sneaking treats they're going to scarf down whatever they find.

https://www.seattletimes.com/seattle-news/state-liquor-and-cannabis-board-to-reevaluate-marijuana-edibles-will-crack-down-on-products-that-might-appeal-to-kids/ Now WA state might wipe out much of the sweet edibles market because they think it's too appealing to kids - how do you make any cookie, candy, or snack not appealing to kids? We'll end up with the only edibles being kale chips and 95% dark chocolate 😆

The yeast will be extra happy and rise quickly. Keep an eye peeled for your usual signs of progress. Humidity is a bigger problem for high sugar items like meringue than it is for bread. Or of course if you want to keep crackers crisp.

If the sausages are overcooked, I don't want to know what happens to the eggs

Before silk there was mycryo, which is a powdery, fine granular form of cocoa butter. Sounds like you did fine with your silk. Yes, I prepare at least a cup of silk at a time. Yesterday and today I made a lot of product, tempered about 20 lbs of various couvertures. Still tiny batches by most measures, but more than a kitchen aid full. The ice cream maker with whom I share a kitchen shuts down for the season soon and I’ll be able to bring in my bigger melter and really get chocolate all over the place.

I think 94ish? How did it get powdery? Silk should be ... silky. My silk was on the stiff side today, I added it at about 93 and had a few lumps of it that I was fishing out of my bars. If you cool the silk it will become a hard mass. It'll be tempered, so you can use it as solid seed if you so desire. Or you can leave it in the container and let it cool then re-silk-ify again. I have an EZ Temper but have only done sporadic production recently, so I leave the CB in the canister and set up the machine the night before. Soon I'll be able to leave the EZ Temper and melters on 24/7. Unless the PHMB turns itself off after too long, set both your chocolate and your silk up melting the night before and be ready to go the next day.

It's a problem most of us face. I wish I could afford to take the whole summer off! If you have your own shop and kitchen space, would you consider renting it out during the summer? Or how about jams and jellies made with local seasonal fruit? They have good shelf life and could even be sold into the winter months. You only need a stove and a couple of large pots or pans for the water bath.

Is it Dulcey? I make a bar with Dulcey and it usually behaves as it should. I mold it around 88 - 89F or approx 31 C. Full disclosure I do blend it with 10-15% Callebaut Zephyr to save a buck, that probably changes the viscosity slightly. I know their Opalys (intentionally thicker white) can be a challenge with rapid thickening, and @Jim D. had mentioned getting some Orelys, (another Valrhona blond, more brown sugar than caramel). Jim, have you tried molding with it? It's 35% so that might be more fluid than the Dulcey which is 32% fat.

Its simple in terms of active time, just takes a few days of hanging out absorbing.

Candying method should be the same regardless of fruit (or veg!). Cook slowly in sugar syrup, increasing sugar content over time.

Ew, that looks raw and kinda nasty. Like molten chocolate cake with a baked shell and raw center, but in a cookie. Yours look better, a bit chewy or gooey but not raw. Whatever people are into, I guess! If you really want to re-create that I'd do higher heat for a shorter time. But if you want a cookie that is actually baked, yes, do bake a few after letting them sit out at room temp for 20 minutes and see if that changes anything.

I agree with kenneth, much depends on the market. Retail price is whatever the market will bear! So is labor cost. What's the minimum wage in your area? Here it's $14, maybe if I need someone to fold boxes and cup bonbons I could pay that little but someone skilled enough to do production would expect at least $16-18. And payroll taxes add another 25-35%. I don't have any employees, just a few friends who help me at events. I feel like I should hire someone a few days a week for the holiday season but I'm not convinced it's worth it. Whose margin, yours or the retailer's? Grocery stores tend to run on lower margins, but the cute boutiques want to at least double the wholesale price. Some even want a 60% margin. Bonbons are premium, so i'd do at least $10-12 wholesale and $20-25 retail. I do 50/50 consignment a few places and that also works.

That's funny, I was going to suggest a little less flour if they seem doughy. But I'm not familiar with the one you're trying to mimic. Another thought, are you letting them come to room temp before baking? Since they are so big, they'll stay cold in the middle longer if they're straight out of the fridge or freezer. Hang in there! New kitchens are always challenging, not knowing the quirks of the equipment or where anything is.

Unless it’s completely dry all the way through, you’ll lose any crisp exterior soon after packaging.

What else are you good at and which hemisphere are you in? Here, summer equals wedding season so I work with a couple of caterers to provide desserts for their clients. It keeps me out of trouble.

Agreed, dont trust restaurants to be celiac-safe. Those gluten free menus might be fine for the whole 30, clean-eating, low-carb, GF=healthy, and other bandwagon-jumpers, but you’ll want to makes sure any food your son eats cones from a certified GF kitchen.

Caramel has a lot of sugar, so that helps.

The fluidity of caramel is determined by water content. Are you familiar with the cooking stages of sugar - thread, soft ball, soft crack, hard crack, etc? If you cook sugar and water together, as the water evaporates the temp goes up and the finished product is harder. The water in a soft caramel or caramel sauce comes from cream or milk; if you cook it all away you will have hard candy. Or if you cook sugar and butter to caramel, it will be a hard toffee not a sauce.

If there was no water, what would make it saucy?

@Jim D. that sounds delicious! Glad it worked for you.

Good luck! Commissaries aren't always the best-taken care of - go ahead and clean that oven window so you can watch your cookies. Are you in a state that does not have a cottage food law to allow some home baking? You've probably already considered it, but I'll throw it out there anyway... http://www.pickyourown.org/CottageFoodLawsByState.htm

Once you get to know the oven and how to adjust from your usual times & temps, those adjustments should apply across the board. If it runs hot, it will run hot for everything.

A cooler with ice should be sufficient.

@prashamk, did you roast the almonds separately? Roasting brings out more flavor ... assuming you want roasted nut flavor Well, you could take it off the heat and stop the cooking, drop a little on a cool plate or in cold water and taste it. Where there's a will, there's a way!