-
Posts
19,311 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Everything posted by Kerry Beal
-
All about stabilizers by our own @paulraphael
-
PLANNING: eGullet Chocolate and Confectionery Workshop 2024
Kerry Beal replied to a topic in Pastry & Baking
For sure - I'll bring a few along. -
PLANNING: eGullet Chocolate and Confectionery Workshop 2024
Kerry Beal replied to a topic in Pastry & Baking
Schokenade -
Good idea - this is when you are getting ready to pipe and just need a few degrees cooler? Bowl scraper also useful to get those last bits out of a piping bag.
-
Adding pasteurized yolks should be fine (risk of salmonella gone) - just watch the water activity - that's the important thing.
-
Don't see why it wouldn't be unless she's lying about the temperature on her thermometer. Not quite sure why you would waste a piping bag though when you have a marble slab in front of you. I'd just cool it over cold water for that small amount myself. I find with pure cocoa butter like that that you don't really need to do the cool then reheat thing - just cool it until it starts to thicken and it will be in temper.
-
PLANNING: eGullet Chocolate and Confectionery Workshop 2024
Kerry Beal replied to a topic in Pastry & Baking
Just pricing out cocoa butter from my supplier so I don't have the same issue I had last year! Looks like if I get on it now - I can get the brand I wanted for last year for the equivalent of around $10 US a pound. So if folks can tell me how much they think they might want - I'll get that ordered and packaged up. -
PLANNING: eGullet Chocolate and Confectionery Workshop 2024
Kerry Beal replied to a topic in Pastry & Baking
Me alleguede RobertM Chocolot Sue PEI and sister Jane Diana D curls Dallas VistaGardens Eat.Choui Wendy Peterson Britney Audrey Brown and Melanie Valerie B Willow and a promising R handed employee Gwbyls +1 Anniebakes RanaNM -
PLANNING: eGullet Chocolate and Confectionery Workshop 2024
Kerry Beal replied to a topic in Pastry & Baking
Rana - glad you have been approved at last so we can add you to the list! -
PLANNING: eGullet Chocolate and Confectionery Workshop 2024
Kerry Beal replied to a topic in Pastry & Baking
Me alleguede RobertM Chocolot Sue PEI and sister Jane Diana D curls Dallas VistaGardens Eat.Choui Wendy Peterson Britney Audrey Brown and Melanie Valerie B Willow and a promising R handed employee Gwbyls +1 Anniebakes -
What went wrong? Did spheres simply not form? If you think that it wasn't cold enough - does the school have a blast chiller? If you are at Niagara College - I know they have one.
-
@Alleguede who makes croissants for a living - says AI generated
-
Absurdly, stupidly basic cooking questions (Part 2)
Kerry Beal replied to a topic in Food Traditions & Culture
Pretty sure they do and probably add a layer of flavour that makes it worthwhile to caramelize them. -
Sounds quite good sans coffee.
-
PLANNING: eGullet Chocolate and Confectionery Workshop 2024
Kerry Beal replied to a topic in Pastry & Baking
Me alleguede RobertM Chocolot Sue PEI and sister Jane Diana D curls Dallas VistaGardens Eat.Choui Wendy Peterson Britney Audrey Brown and Melanie Valerie B Willow and a promising R handed employee Gwbyls +1 -
PLANNING: eGullet Chocolate and Confectionery Workshop 2024
Kerry Beal replied to a topic in Pastry & Baking
Dare to dream! -
PLANNING: eGullet Chocolate and Confectionery Workshop 2024
Kerry Beal replied to a topic in Pastry & Baking
Renee from Chocolat-Chocolat will be arriving Thursday evening - if you want to order molds she will bring if there is enough room in the car. -
PLANNING: eGullet Chocolate and Confectionery Workshop 2024
Kerry Beal replied to a topic in Pastry & Baking
Me alleguede RobertM Chocolot Sue PEI and sister Jane Diana D curls Dallas VistaGardens Eat.Choui Wendy Peterson Britney Audrey Brown and Melanie Valerie B Willow and a promising R handed employee -
PLANNING: eGullet Chocolate and Confectionery Workshop 2024
Kerry Beal replied to a topic in Pastry & Baking
Ok - got the hotel sorted - we will be at the Marriott Four Points on Dixie Rd in Mississauga. $159 Cdn per night is the rate - (tax will add about $30 Cdn per night). Still deciding if we will do Show and Tell there or move over to Rodney's new facility. When you check in you can purchase breakfast vouchers for $13 per day (they gave us a break from the usual $18). The block is for 20 rooms - half one king, other half two queens. I'm expecting most people to come in on Thursday but it allows for a couple of people to come in on Wednesday. Working on getting the reservation to allow the king and two queens - right now I'm just seeing the king. Book by April 23. Let me know if there is any problem accessing it. Link to reservations -
PLANNING: eGullet Chocolate and Confectionery Workshop 2024
Kerry Beal replied to a topic in Pastry & Baking
Negotiations have started with two of the hotels that I visited yesterday and I deemed worthy of our little group. Several didn't make the cut! I like the one for the extremely friendly and helpful staff - and it is much closer to the venue. I like the other for its newness and poshness! And the staff were also very wonderful. I suspect it will come down to price. -
Spraying Chocolate: Equipment, Materials, and Techniques
Kerry Beal replied to a topic in Pastry & Baking
I’ve suggested it to Fuji - yeah not gonna happen - chocolate folk are a very minuscule piece of their market! When Jim worked for them he was interested in the idea - but he had no control. -
Spraying Chocolate: Equipment, Materials, and Techniques
Kerry Beal replied to a topic in Pastry & Baking
There used to be a sprayer that was headed - Kreb's I think. But it was a big thing and not elegant in any way. I did see that little invention - will be interesting to see how it works out. -
Found this - Alton Brown - seems to have some interesting suggestions - the spatchcocked chicken would be brilliant I think.
-
Don't really know - more like the proportions based on the colour cards that come with the power flowers. I seem to recall some weights that we discussed a long time ago when making colours from powders - also that you added a small amount of another primary colour and perhaps a bit of dark chocolate to some. Vague memory that it was something I learned in Belgium. Have to do some searching - power flowers weights for powders