Sarah Phillips

Eliot, I saw your note. I bought all sorts of ingredients and already have some ideas on how to develop the recipe. I bought Nancy Silverton's book so I can look at her recipe and will get it soon. I'll come up with a "rough draft" of my version next week and have you test it...and then I'll work from there! I'm excited!

(Show off!!!) Ok, I'm on my way..... For spring desserts, there nothing like good old fashioned Strawberry Shortcakes piled a mile high with whipped cream (not ultrapasturized, right?? .....hehehehehe....)

I can't stop laughing.....more snow forcast for later....or shall we call it a dusting of confectionary-snow flakes that makes everything look beautiful again!......

chiantiglace, Thanks for letting me know about that very informative discussion. I'm still going to educate myself on ultra pasteurized versus pasteurized (which I'll call regular) heavy whipping cream. Where I shop, it seems that regular is more prevalent and ultra is harder to find....but, I should know more about ultra, too. So, we are running tests to see what happens with ultra versus regular because now I'm VERY curious about some of the comments being made....and, if anyone is interested in the results, please let me know.

Wendy, I only meant that it seemed to have stirred up (excuse the pun) a lot of emotions on this thread very quickly.... And, I agree with you -- I, too have absorbed advice from others and made my own observations over the years on how to make ganache...And, you are wise to write that everyone has to go through each option and see for yourself. By the way, I purchased some ultrapasteurized heavy whipping cream and will be running some tests to see what happens when I subject it to heat and let it boil. I want to see what happens and will report back next week. I also purchased some pasteurized wheavy whipping cream and will be doing some comparisons on both types, as well. I'm just curious, that's all.

andiesenji, That really helps! Thanks!

You could try my recipe: http://www.food-lists.com/lists/archives/c.../1082777940.php They forgot to mention to use unbleached all-purpose flour and when measuring the flour, to spoon it into the measuring cup and to level to top, which I print with all of my recipes! (Grrr.....)

Eliot, You're welcome. I'd also take a look at Nancy Silverton's recipe as David suggested in an earlier post here. I don't have her book, but maybe she has the magic recipe! If it has raisin syrup, that would give the muffins a dark, rich color and deep flavor, plus some moistness, too!

Eliot, Thanks! I'm glad that you enjoyed my recipe. I know exactly the type of muffin you're looking for! I don't have a recipe, but there's a bakery in California that makes the best bran muffins that you're describing -- They dome slightly from baking on top of the muffin tin, are moist, are heavy with bran, have honey in them or some sort of liquid sugar, have a good flavor -- whenever I visit my parents there, I go into this bakery and order them everyday for breakfast.....They aren't yucky like similar ones I've tasted and don't have an overpowering honey flavor I can probably create the recipe for you (because I have the taste and texture in my head) when I have some time next week (I'd like to create a recipe for myself, too because they won;t give out their's -- I asked!).....or, look at some recipes and see if I find one and show you how to tweak it....Now, I have an idea what you're looking for.............. Just from the top of my head I think the recipe had the following ingredients: there was definitely liquid sugar used, hence the stickiness (I didn't taste molasses in mine -- I did taste honey, maybe some brown sugar, too -- which does has some molasses), there wasn't sour cream -- there was probably milk or buttermilk--.... lots of vegetable oil (hence the moistness and texture)-- I doubt there was butter --- probably more baking soda based upon the ingredients, color, texture and taste -- I have some idea on what the flour was and the type of bran used to get a lighter texture (and maybe the mixing methods and baking temperature used).....I'll get back to you!

I determine salt's usage in baking recipes by its particle size, which influences the readiness in which it dissolves. To me, this makes table salt the ideal choice for baking. By the way, table salt can be easily interchanged with a sea salt of a similar particle size! Don't leave it out!

Clay, That's an interesting sidebar -- Thanks! Unfortunately that story did not come through with his recipe that was posted on epicurious.com. And, his recipe does have you boil the cream before pouring it over the chocolate, as many do. But, I have also seen some recipes where the cream has been simmered, too. And, where the chocolate has been added to the heated cream, rather than the other way around. Plus, I've seen versions that are whisked, stirred in circles or mixed not noting any particular direction or even whirred in a food processor.... Yes, the topic of the "right way" to make ganache is certainly hotly debated...And, now the thing about pastuerized versus ultrapasteurized heavy cream -- I know that many say that ultrapast cream lacks flavor and has a cooked taste....I'll have to run my own tests....I'm curious about others' reactions...if you care to share...

I couldn't help but add that Robert Linxe at La Maison du Chocolat http://www.lamaisonduchocolat.com/ boils his cream THREE TIMES when making his famous truffle recipe!! http://www.epicurious.com/recipes/recipe_views/views/104655 Robert Linxe has been called the "wizard of ganache"..... ...But, each to their own.... I'm also curious about Ultrapastuerized heavy cream vs regular re: boiling it or the comment about "the least amount of boil is the best" --Does anyone know WHY? I like to know more science about the product -- This is typical of the information I could find on the product: http://64.233.161.104/search?q=cache:vBlU0...ped+cream&hl=en I have a few calls into dairy companies, but would like to hear from some professional bakers, if possible....Thanks.

I use a lot of butter, too (I have a freezer filled to the gills with butter) because I develop recipes....sometimes baking the same recipe over and over again for weeks on end in order to perfect it... I tried to save money by purchasing grocery store brands, but discovered that I didn't get the same results (flavor, texture, color, etc.) than if I used Land O'Lakes (I try to write recipes for an audience that uses all-natural, readily available ingredients.) ....no matter what type of recipe....chocolate cakes, pie crusts, scones, buttercream, candy.... even if I use a small amount of butter for flavor in a highly spiced recipe. So, I no longer use butter store brands in my baking and cooking....

Thanks, Paula! Interesting....

Gary, I've noticed that there is a big difference in butter brands. When I use a lesser-name brand of butter (IE: a grocery store brand and not Land O'Lakes) that my recipes didn't turn out as successfully as before.

I'm trying to figure out to to post a quote...but, in looking at the recipe posted by Eliot Roadburg, here's why the bran muffins aren't moist and why they won't dome. The recipe needs a remodeling job....but in the end, I'd find another recipe.... Vegetable oil is the most effective way to add the perception of moistness in quick-bread (muffin) recipes. Instead of butter, I'd add in some vegetable oil. Even a few tablespoons will help. (You can keep the butter for flavor, if you're not concerned about the fat content...and, if the recipe calls for melted butter, it's not as effective as increasing the perception of moisture as liquid oil is). The idea of adding applesauce is a good one -- pectin in applesauce and certain fruit purees attract and retain moisture. (I still add in a few tablespoons oil as a flavor carrier). But, you may have to adjust other ingredients to get more tenderness, doming, etc. The muffins won't dome in your recipe simply because there's too much bran and too little wheat flour. Flour helps make the muffins dome. (Also, bran also has a drying effect on a recipe.) Bran is a structure wrecker and in essence breaks down the dome structure -- it essentially "cuts" the gluten strands formed from mixing wheat flour and moisture. One egg may not be enough -- two may be better. The moisture in eggs add "puff" to a recipe (steam when heated), structure (egg whites) and perception of moisture (fat in egg yolks)! If you add in more flour, the baking powder can increase slightly, helping the muffins dome more.... As you increase the sugar, the doming effect will go down. Sugar is a tenderizer, so as you tenderize (the gluten proteins in flour) more, you wreck the structure of the dome! But, you have to find the balance between flour (structure builder) and sugar to get the right doming effect! And, baking temperature makes a difference, too whether or not your muffins will dome (in conjunction with the proportion and type of ingredients used)...... But, in all, I'd select another recipe -- because this one needs too many changes to get what you want!! You may want to try mine http://baking911.com/recipes/qb/muffins_b911_bran.htm My low-fat Buttermilk Bran Muffin Recipe is posted on http://www.epicurious.com/recipes/recipe_views/views/104497/

Regarding the question about boiling the cream when making ganache: Temperature does matter -- you have bring the cream to a boil -- Then, turn down the heat and let the cream continue with a slow boil (simmer) for a minute or less! (Make sure it doesn't burn -- stir and stir). I've noticed that that's where many ganache recipes fail when bakers fail to BOIL the cream! Let's think about what boiling cream does...Yes, the heat from it does melt the chocolate, but my thoughts are that boiling reduces the water content in the cream and also breaks up the chains of protein molecules in the cream (milk) further or denatures them which also helps with viscosity and the gelatinization of the ganache. (like a custard setting up......similiar to the process that happens when eggs proteins cook). Pour the boiled cream over evenly chopped chocolate pieces -- about 1/8 to 1/4-inch pieces! Push the chocolate pieces into the cream so all are covered. Let the ingredients sit until the chocolate just begins to melt -- a few minutes. I stir in a circular path in one direction only.....from the outside in---brings in less air.....stir slowly......In my experience, I've noticed that grainy ganache comes from overmixing/overwhipping/overworking. If the chocolate isn't SOFTENED (meaning it's still hard, hasn't been surmerged in the cream and hasn't even begun to melt) and you try to mix it, you are essentially overmixing/overworking it! Regarding the butter ... If butter is added to the ganache, it is for flavor, gloss and lubrication (so the mixture will mix more easily). It also helps with the mixture not crystallizing or crusting (forming a sugar crust on top when stored).... Temperature and timing are important ... I like to add room temperature, softened butter after the ganache has been mixed until smooth -- not before! It's the timing that's also important. But, sometimes the butter is melted with the cream, and then the two are boiled together. Also, grainy ganche can come from the chocolate itself or cyrystallization of the sugar crystals in the mixture. Improper storage of the chocolate (stored in damp conditions it will become grainy) --- I wouldn't store the ganache in the fridge (you don't have to if using bittersweet or semi-sweet chocolate or a lot of fat in the recipe...it's not perishable because of its sugar/fat content)---- or heating the chocolate directly on the stove somehow or if you added sugar during the boil, something caused the sugar to crystallize.....and it will appear after storing the ganache. I hope this helps!

The chocolate cake thread is the one that caught my eye and I just had to sign-up for egullet.org to participate! It's been fascinating reading everyone's input. I've been developing chocolate cake and other chocolate baking recipes for years, and find them to be the toughest challenge. I've found that it's hard to find a good chocolate cake recipe that's both chocolatey, moist, flavorful and that has good color! ....And, one that doesn't crack horribly, caused from overbaking, (they're the toughest cakes to tell when done), an imbalance of ingredients, etc..... ......I prefer chocolate cake recipes that use both melted chocolate and cocoa powder to have the best outcome! I like to use that combination in my recipes.....I have found that chemical leaveners, baking powder and baking soda, can be used with alkalized and nonalkalized cocoa powder, to control color and texture, as well as rise.... Patrick, I agree with you about the fact that ingredient types should be specified in a recipe. But, they're not....and, it's common. Developing chocolate cakes and chocolate baking recipes are really a fascinating (and VERY complex) topic that isn't so straight-forward.....One can develop a recipe, but has it been tested so it will bake the same way when a consumer changes the cocoa powder? or chocolate? It would be impossible to do.... If a specific ingredient is needed, then I believe the author should be informative (I'm trying to get better at it myself when I write recipes!) --- because there are hundreds of nuances that occur when using different types of cocoa powder and chocolate, for example......That's ONE of the reasons why I believe that so many chocolate baking recipes fail -- not enough details.... Just my two cents.....