Kerry Beal
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Everything posted by Kerry Beal
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Wonder if I can find a pic online to post on Instagram ?
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That would be thanks to Rhian Shellshear - he's with the Aussie team training them for the Coupe du Monde.
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Something dark and smoky!
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A bit of reading leads me to a caramel nougat - wonder when you would add caramel to the nougat?
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Never tasted a payday - is the nougat one I might know from a snickers or similar bar?
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I really love the Japanese tree peonies. Lost mine when we moved 18 years ago - still miss it!
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What's in my back yard right now. Not meant to be decorative - should really cut my chives!
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Today the hubby and I took the rugrat to the Royal Botanical Gardens - in particular the iris gardens where iris, peonies and day lilies predominate Was trying to get a picture of a red squirrel but this guy ran him off. View from the top. Funny you should mention it. Hubby and I were the only two who noticed the two snappers laying their eggs. We did get staff involved to prevent injuries.
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I don't recall giving my Instagram account - just website. Anyway I've been posting some pictures on Instagram making sure to link to his name.
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Only here I think
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It's kinda sweet!
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Filled this one with a mango cream (and by cream I mean fondant, butter, invertase) that I've been experimenting with for a client that makes a lot of creams but wants to do some molded chocolates with more pronounced flavors.
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It begins.
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Yes - glucose. Oops - see this has already been well answered!
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Must have been some big chickens!
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I've forgotten how it started - I think it might have been seed - I've had it for years - it took over the neighbors yard (he worked hard getting rid of it) and now it's back in mine. It was missing last year. I love it for my Provencal tomatoes.
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Pâte de Fruits (Fruit Paste/Fruit Jellies) (Part 2)
Kerry Beal replied to a topic in Pastry & Baking
The called for pectin in those recipes is apple pectin (vitpris). -
Pâte de Fruits (Fruit Paste/Fruit Jellies) (Part 2)
Kerry Beal replied to a topic in Pastry & Baking
I know when I've used the wrong apple pectin (the stuff for jam) I got a pretty lumpy PDF. You need either apple, pear or apricot to make any of the citrus PDF - citrus doesn't have enough structure on it's own. Use unsweetened applesauce in place of the pear. -
They do look a touch overproofed IMHO.
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Actually just clarified with him - it prints onto rice paper (same stuff that I had for my transfer molds that never really worked out for me with the printer), then transferred onto fondant or white marzipan. He says eclair du genie prints directly onto white marzipan then covers with neutral glaze to get that shine.
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Thanks for the suggestion - we do find ourselves in Markham on occasion.
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I think most might be impractical for production - although generalizing some of the techniques might work. My Fuji is great for getting the fine splatter I need for a couple of designs - saves the whole painful toothbrush thing - but it's a little overpowered for the gradient techniques.
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It pays to have a handy hubby - rigged up a jig and a blade and sliced the tape in half for me. No finger loss for me!
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I'll bet that's why!
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Wouldn't that scratch your molds?
