arc

All - First, let me introduce myself as Chris's wife. Though I admit to ill-considered plots to hide the laptop, I can see that this week's blog is making him very happy and (barring a brief skirmish over the digital camera last night) isn't coming at the expense of marital harmony. So, in keeping with the spirit of his beloved eGullet community, I have a bit of a public announcement! I'm pregnant. I'm kidding. Actually, today is our anniversary and I wanted to send a shout out to my loving, skilled, and in-all-ways wonderful husband. He is every bit as smart, funny and committed as he appears in his posts. And, (though we said we weren't going to do it) I want to publicly give you your anniversary/holiday gift: My anniversary gift to you is a trip for two to StudioKitchen. Mmmm.. I love you very much darling! A edited to correct "martial harmony" to "marital harmony"...and I believe my dear neo-freudian and I will have a conversation about that typo tonight...

You question comes at such an opportune time... This may sound a little crazy, but I buy Lindt chocolate bunnies on after-Easter clearance. I've been quite satisfied with the quality of both the milk and the semi-sweet for nearly all recipes (including buttercreams). Even better: you can often find them for around $1 - $2 per bunny (or roughly $1.50 - $2.50 per pound) in early April. All you have to endure are the queer looks that will inevitably follow when you load up your shopping cart with 30 golden lupines. Once I get those little bunnies home, I whisper sweet nothings in their ears and then brain, double bag in ziplock, and freeze them. [i've heard you shouldn't freeze chocolate, but its never given me any troubles to-date.] Another benefit of this frugal fannie appproach to chocolate purchasing power is that the bunnies are hollow, and the broken up chunks are therefore a bit thin. This makes them very easy to work with, melt, and temper. Good luck!

Thanks! That makes sense to me, but I have to disagree with your publishers. I am always grateful for weights. Andrea

All - When using recipes that don't offer weight equivalences for their measurements, how should I understand "1 c walnuts, chopped"? I see this, even in cookbooks of decent quality and esteem, like "Baking with Julia". Does this mean that I should measure and THEN chop, or does it mean that I should chop, THEN measure? I think the difference (depending on the kind of nut) could be as much as 30-40%. Thanks, A

I, too, have wondered about this dissolution question. It seems particularly relevant when talking about fine pastry doughs like brioche. But to add another layer of complication, it seems that there would be substantially less weight in a tablespoon of sea salt than in a tablespoon of table salt, correct? And what about the iodized characteristics of table salt? I always hedge my bets and use kosher salt, which seems like it minimizes the risks of either of the two extremes. A

Interesting mklynch! It sounds so...deliciously unsophisticated. The invertase strand had me a bit concerned, especially the requirement of "one drop per pound of fondant". I mean, I like chocolate covered cherries and all, but can't imagine working my way through a pound of fondant. A

I've definitely noticed differences in texture and flavor with grocery store butter vs. L of L, Cabot, etc, especially in recipes that showcase the butter flavor like mexican wedding cakes (mmm... I can put those away). However, as a person that goes through an embarressing amount of butter on a weekly basis, I would be interested in hearing what kinds of baked goods egulleters think store butter can serve adequately. For instance, what about butter in crusts? Butter in cakes with strong other flavors like chocolate, especially with a good buttercream? Butter in scone recipes that also include a strong showing of cream? And while we are on the topic, what about the L of L European double cream butter? Any reviews on that, as I am gearing up for a croissant-making extravaganza? At $4+/lb, it would be nice to know a few places that corners could be cut without compromising the quality of the final product. Best, A

Thanks. I will look into that book! In the mean time, store-bought cordials it is! A

All I am looking for a bit of guidance on making chocolate-covered cherries. My initial crack at this was an unmitigated disaster. After sifting through dozens of recipes online and elimating ones that contain parrafin wax (that can't be a good sign, right?), I settled on a recipe that included marinating the cherries in rum, making a thin fondant, covering them in high-quality chcolate, and then letting them "mature" in the cellar for about 3 weeks. The horrors! The cherry tasted like it was plucked from a 70's wreath, the fondant never broke down inside the chocolate shell, and the shell itself became a nasty, crackly, whitish ghost of its former Callebaut glory. I have some specific questions: (1) Did I do something wrong, or does this have the tell-tale signs of a bad recipe? (2) Are there special cherries that one can buy for this purpose? I used a high-end Spanish cocktail cherry, but it still wasn't very good. (3) How can I balance the moisture of the cherry and the amount of fondant to ensure that the centers get that wonderful liquidity? Thanks all, Andrea

Excellent thread! The necessity of paid employment has truly unfortunate effects on my ability to bake complex breads. Thanks all!

In my pantry is a lovely unsweetened 99% cocoa Scharffen Berger bar, laden with potential. I've been hesitating for nearly three months in search of the perfect recipe. I want to use it as a showcase ingredient, but have never baked with such a high cocoa percentage before. I was thinking that it might make a nice base for a ganache? Any more innovative suggestions would be welcome!