Kerry Beal
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Everything posted by Kerry Beal
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Saw those - my first thought was - he must have used that dremel technique! Looking good.
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Confused about how beef is graded? Here is Canada's answer.
Kerry Beal replied to a topic in Kitchen Consumer
It's stopping the butcher from trimming it within an inch of it's life! I find some of the older guys get a nice misty look in their eye when you ask them to cut you a piece and 'for the love of god - leave the fat on'. -
Getting warmer! Yup! The caramel is fabulous - umami and sweet.
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Nope - but black is a good start.
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Bernie ( @christysconfections) was over this am - he enjoyed the excessive rum but was unable to identify the rum soaked 'blaisins'. Hint - 'bl' 1st 2 letters.
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Nope - legal in all 52 (or 50 - depends what you learned in school). And in Canada.
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Well here they are - I'm not sure I like them - the ganache split so to rescue it I added more rum! Pretty boosy!
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Nope!
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Getting ready for the workshop next week - made a caramel and a bonbon filing with a secret ingredient. Bonbon will be called 'Rum and Blaisin'. Guesses?
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But I suspect I need to make a reservation today if I'm going to get one.
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Thoughts on Hollywood at Next?
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So 2 loaves of banana bread made today with the rum besotted bananas from the freezer (along with 4 regular bananas). Yum, yum, yum, yum! Child ate two pieces for dessert - fell asleep on my lap.
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Took the no name version of them when I went to play with chocolate with the Cooking Basic boys at The Royal St George's College in April - boys seemed to like them.
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Not I - think I could find a couple of brushes around that I've never been able to reassemble.
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I'm having trouble figuring out if they still sell them. I used to have a whole lot of bottles of their older colors - but they were lost in the overheated warmer incident at the Niagara workshop in 2013. For some reason I think they might have been called classic.
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Is the red you are using transparent?
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Worth seeing if you can find some pictures that @Chocolot did a while back - she sprayed the same colours onto molds then molded with white and with dark and you wouldn't have known they were the same colors.
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Dale Carnegie you ain't!
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"Modernist Cuisine: The Art and Science of Bread"
Kerry Beal replied to a topic in Cookbooks & References
yup - preorder price still reads $532 -
Tomric can do injection molds as well but do more thermoformed. Micelli makes some great molds and some less great. But then so do all those other companies.
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Some what apropos - this showed up in my e-mail today.
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Where can I find chocolate filling/ganache recipes?
Kerry Beal replied to a topic in Pastry & Baking
I don't find Shott's recipes for ganaches to be as reliable as Peter's though. But as I recall it might have been that the two part recipes didn't match up in amounts. -
Where can I find chocolate filling/ganache recipes?
Kerry Beal replied to a topic in Pastry & Baking
Find a copy of Greweling's Chocolates and Confections - you can scale down to the size batch you want. -
The Soma mold looks like it might mold easily - all the bumps go up into the chocolate if that makes sense. I know that David had a devil of a time with one set of molds he had made. The Dick Taylor looks like the one that would be a bubble bitch.
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When dredging in flour, egg wash, then crumbs I was taught to leave it in the fridge for some number of hours to aid with adhesion.
