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Everything posted by WhiteTruffleGirl

  1. I had the same thought about the VP112. I think I'm going to go for the VP210. It's an investment, but worth it. Thanks for your input.
  2. Thanks sct4a. I'm curious...did you consider the VP112 at all? And, what made you choose the VP210?
  3. Thanks for your reply. I'm not that concerned about the chamber size, as I can always put product into several bags if required. A 10" vs. 12" seal gave me pause for thought, but ultimately, I'm not sure it would be a problem. Dry piston vs. oil piston does give pause. Although, I'd only really care if it meant a dry piston may last five years, whereas an oil piston may last ten years. Like flat screen TVs and other "high tech" equipment, I suspect I'm playing "early adopter" here, so may be over-buying (paying) for something I'd like to ultimately replace in a few years anyway. Thoughts?
  4. I've decided to take the plunge and buy a chamber vacuum. After two Food Savers crapping out on me, I'm not interested in throwing good money after bad. That, and I'd like to do things like compressing fruits, braising, etc., so a chamber vacuum is a priority. From what I can tell the VacMaster VP 210 and the VacMaster VP112 are the most value-priced options. (Although being value-priced doesn't necessarily make them the most cost-effective.) I've read snippets about both of these units on some old threads, but am hoping someone can tell me the practical difference between these two units beyond footprint, price and the width of the sealing bar? As well, do you feel they are well built? I'm ready to pull the trigger, just don't want to make a mistake. Tx
  5. I have a circulator....love it. But I need a chamber vacuum. (Two Food Saver failures and the desire to seal liquids make this a priority for me.) Best price/value recommendation?
  6. Does anyone know what machine Bau uses to cut his apple lasagne strips? I'm referring to the recipe in Au Coeur des Saveurs. Thanks.
  7. Hi all, I realize it's been a very long while since I posted (or read the board, for that matter). I've been exceedingly busy since I moved last year... But I have a need to make some fresh chocolates this afternoon, and I need your help. What are your favorite chocolates where the filling sets up FAST. (They are for a party this evening.) I'm feeling a little brain dead beyond my obvious candidates (fruit ganaches). Ideas?
  8. I personally rarely measure the temp of my caramel. You really can tell what stage it's at just by the color. Next time you make it and get it to the right temp, just look at the color...memorize it. Eventually, you'll rarely need a candy thermometer for it. I agree with the advice about low and slow...
  9. It all completely depends upon your conditions. Proofing is dependent upon that. As well, the better you are at shaping your bread after your turns, likely the longer it can proof (more or less). Just test the dough...if you poke a finger into it after two hours and it doesn't spring back right away (assuming you're a good shaper), then it's ready. If you're a lousy shaper, then better to get it into the oven after about two hours.
  10. That is correct, although, I would add turning your dough helps to develop the gluten.
  11. Rogier (the President of the company) will give you an account as soon as he knows you want one. (He's amazingly helpful. And, shipping to the US is about one to two weeks. I cannot recommend his product more...it's FANTASTIC.
  12. Thanks Vanessa and Kerry, I love making chocolates...it's such a labor of love. (As both of you know.) And, yes the boxes are from Kroese. They are actually a box I ordered a small amount of to see if I liked them. They aren't my favorite...other boxes I ordered are actually more versatile (and just as beautiful)...although these are amazing for certain applications. Nice to be back, although I'm going to be pretty busy over the next couple of months, so don't know how often I'll be on the board.
  13. I love all kinds of good quality chocolate...but more than anything, I love to make good chocolate into chocolates... [
  14. Vanessa, I've ordered a few times from Kroese-Exclusief, and they are an amazingly good vendor. Rogier is incredibly accommodating, and makes an exceptional product. Even with shipping, I think his prices are really very reasonable. I think you'll fall in love with the product. Which reminds me...I'm needing more boxes here soon. I'd best give Rogier a call on Monday!
  15. I made this bread exactly as the recipe was written the first time, and loved the crust and crumb, but wasn't thrilled with the flavor. (Okay, but not as good as my breads made with a starter...) I made it again using a very long, slow rise in the fridge (36+ hours), and was MUCH happier with the flavor. There is no "ideal" temp...(at least to my mind).
  16. My understanding from a chocolatier I know is that hotel pans are not interchangeable. Alas...
  17. I'd be a little wary of making it in Pyrex. Pyrex is not made like it used to be made, and if there are any stress lines in the dish, it could shatter under this kind of heat.
  18. Like Kerry and choux, I bought my Mol d'Art from Qzina. I was very lucky and got a used (used once) machine at discount. I can't remember exactly what I paid for it, but I know it was at least $100 off a new machine. It does take a little getting used to the thermostat. I've taken a few classes with Jean-Pierre, and I heeded his advice to not pay attention to what the thermostat reads, but just to pay attention to the light. I can tell by look and feel what kind of 'condition' my chocolate is at any given point, so if I think I need a little more heat, I just turn it up until the light comes on. I'll then adjust it back down a bit once my chocolate is in the 'sweet spot.' I love this machine. I can hold my temper for a very long time with no problems.
  19. Another Northern Spy and Winesap fan here...hard to find, but both are amazingly great pie apples.
  20. Whoops! Seem to have forgotten the cream in the creme anglaise version...so sorry!
  21. Are you sure you weren't my pastry chef in school? Okay, I take your challenge, and so here goes...but I don't name the mousse in the sentence...hope that's okay. Creme anglaise style-Make creme anglaise, fold in the melted chocolate and then pipe in a vessel or champagne glass. "Are you trying to give me a heart attack?" Quick method-Combine cooler melted chocolate with whipped cream...The waiter walks in and says, "Holy sh*t, our best customer just said he/she wants chocolate mousse for dessert, and we don't have it on the menu tonight." Pastry cream style-Fold pastry cream, whipped cream and chocolate together. Works great for cakes. "If Marie had known about this...she never would have told them to 'eat cake.'" Zabaglione syle-Cook your eggs, booze and sugar, then add chocolate...great for quinelles. "What is this little 'football' on my plate...it's so yummy?!" Meringue style-Make a Swiss Meringue and then fold in your chocolate. It's great for chocolate tart in pate sable. "Wow! This is both sweet, firm and light all at the same time." Bavarian style-Make your standard base+lightener+gelatin, and fold in your chocolate. This molds geat. "Gee, I never knew you could make one of those from mousse."
  22. lol...actually, I do remember this because it was on a quiz for us in school, and I couldn't friggin remember the sixth... The six types are: Creme anglaise style Quick method Zabaglione style Pastry cream style Meringue style Bavarian style
  23. Michelle, If you go back and look at my posts, you'll see I also experimented with the leavening in this recipe. The original recipe calls for far too much IMO. I would not go back to the full amount of baking soda, particularly if you are using the full amount of baking powder. I might suggest splitting the difference. I haven't made this cake again since my last post, as I've been way too busy with other things, but been meaning to get back to it. It's time for another chocolate cake.
  24. Actually there really is a difference, and one of the major differences is in the wheat. Pastry flour is made of soft wheat, and AP is made of hard and soft wheats, depending upon the producer, so to say they are the same is not correct. Yes, you can mimic pastry flour by combining AP and cake, but they are not the same, and in certain applications, you would very much notice the difference.
  25. I make creme fraiche all the time. (I use it in place of sour cream.) To make an even tastier one, start with non ultra-pasteurized heavy cream, i.e., use just pasteurized heavy cream. It can be hard to find, but some Trader Joe's carry it.
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