Kerry Beal

Ah but I was - Round 10

About 35 pages into his 136 pages of posts!

This it?

I'm not sure how many are in my car - but I'm sure everyone can be accommodated

A pectin question was asked over on the Pate de Fruit thread in the Pastry and Baking forum - that led me to search out an old post of mine where I had made a gelee with NH pectin - in an effort to explain the texture. Well - that then took me back to the beginning of that particular series of threads - the Supreme eG Pastry and Baking Challenge. It started over an incident where one of the regulars back then made a snarky comment about a dessert that someone had posted (called it a little homey I seem to recall) and that got my back up a bit. So I started the challenge and it went for quite a while, each participant challenging the next to create a pastry or baked item within certain constraints. I managed to spend far too much time over the last couple of days down the rabbit hole going back over a number of the challenges - and it occurred to me that perhaps others, who had nothing better to do, might want to do the same. So I present to you - the first installment of the The Supreme eG Pastry and Baking Challenge for your time wasting enjoyment - here. If you have discovered other older eG content that has dragged you down that rabbit hole - why not post a link on this thread so we can all enjoy.

Just talked to @Alleguede - he has some at the shop - passion fruit. Gouter - 3507 Bathurst. I'd say firmer than jam.

PM me your e-mail address - I'll pass it along to Lianne at Signature and get her to contact you. The Boiron recipes just call for apple pectin. If you are passing through Burlington - I can give you some apple pectin to get you started.

Hmmm - wonder if I could do it in my egg - pack the wood tightly - light from the top with a small amount of air through the vent below - once burning put the lid down with the cap off on the top. Once the gas blows off, I could choke down the fire to extinguish.

Yup - got that I believe

Nothing that is going to help with the issue here, but when you infuse cream you should make up the difference with milk. Water is selectively taken up by the plant material and you can end up with too much fat when you add additional cream.

I've got all kinds of calcium compounds around - which one is used to make the calcium water? What's the formula?

Both if you would - I'd love to see how you changed it.

I know it is possible - but I'd love to hear more about how it is done.

Indeed - nice to be able to make a PdF with less sugar - and more fruit flavor. Are you saying that the Pomona based PdF is still too sweet? Can you PM the recipe with Pomona? I have some LM pectin that I can play with and I'd love to give it a try. Both NH and Pomona are low methoxyl - but the NH has been further processed to make it more thermoreversible.

When I've used the pectin NH it has been for glazes - vs the Pomona's which I've used for jams and I used it in addition to starch in a turkish delight recently. Very different textures. I don't know how well you can determine the texture from a picture - but here is where I last used it -

Pomona's I think of as one of the low methoxyl pectins - activated by calcium but I don't think of it as thermoreversible. The NH requires a lot less calcium and is used in glazes and such - more thermoreversible.

Having just gone and looked at the two sets - I wouldn't bother with the ones that are at London Drugs - they are the single layer. They look pretty but they aren't substantial. If you want me to pick up the $400 set and send it off to you - I will be happy to do that for you. Artiste-clad Now I'm starting to get confused - these are showing up as Lagostina rather than Paderno - pretty sure I was looking at Paderno!

Canadian Tire has 2 sets of this - one called Artiste-clad - 12 piece set $399.99 down from $1599.99 - 3 ply clad aluminum core between two stainless. Then they have the artiste 12 piece single ply hand hammered cookware set for two $249.99 down from $999.99 - The first one is considerably nicer than the second. Heavier. I suspect you want the clad version.

Are we talking this one or the hammered one? I know I saw the hammered one the last time Anna and I were at Canadian Tire a few weeks back and noted how inexpensive it was in clearance.

Another advantage of conserving charcoal is avoiding the need to more frequently wrestle with large bags of something that will cover you with black dust! And the second time you light your charcoal the VOCs burn off more quickly.

Unless the process you have exposed it to has essentially tempered it and thickened it up for that reason.

You can't pipe it into molds before it sets because it's too hot and will melt the chocolate shell

I usually use the purees as is and don't worry about the sugar - I use the boiron recipes and most of their purees are 10% sugar

Wonder what would happen if you mixed regular method rather than valrhona method?

Shortbread before and after second cut. Flavour excellent - a bit thicker than ideal so I'm going to cut the recipe down a bit for the next trial.