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CKatCook

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Everything posted by CKatCook

  1. I made the fudge. I have never had fudge like this. I mean, I have all kinds of flavors of fudge, but this is different. Is there a name to this kind of fudge other than "fudge"? (nobody I know wants to eat it because its not chocolate fudge....how do you store it? By the way, I don't care, more for me.... !
  2. personally, I cannot imagine doing caramel without one... No confections "on deck" today..but croissants and banana bread gotta use somethings up. If I get motivated I may do nougat...
  3. Today for the first time I tried fudge and caramel... The caramel turned out great! It is still sitting up, the fudge, I am a little worried, It was a little too glossy for me to pour into the pan to sit. (I was doing the Confectionary 101 class here on Egullet) such fun!!!
  4. ok, I got done with only one small pin-head size burn. When I dropped my butter in the sugar. Yeah, you were certainly right about that stuff splattering. I don't have a decent camera or I would take pictures, my camera comes out way too dark on every picture (cheap crap...) anywho, the color is a beautiful golden caramel that looks like store bought caramel. (to give you an idea of what it looks like) I have a question about candy thermometers, when you clip it to the side of the pan, isn't the temputer of the candy cooler on the outside edge than the middle? How does one get past that?
  5. i didn't know if this thread still even existed, but I am taking the plunge today and makeing some carmel using your recipe, I will let everyone know how it came out... I am excited! I never done this before.....
  6. and here I thought I was the only one to do that.....
  7. AMEN!!! When I am really toasted from stress, it is risotto all the way... Baking bread. Roasted chicken w/ mashed potatoes..these come a close second..
  8. Very nice!!! Can't wait to order some.... and make my own as soon as the piggy bank allows...
  9. Well, a little soul-searching, a lot of research and a bit of luck help but what I was not-so-elequently getting at is that it doesn't have to be "now that I'm doing this as a job I don't like it so much anymore". It may take time and money (or the lack thereof) to get where you want to go but you can get there. Best case, your research into yourself and the industry will lead you to the right door and all is warm and fuzzy. Worst case, it leads you to a wrong door and you have to move on a time or three (all the while gaining valuable experience and new perspectives on how to do things). Even
  10. But how does one go about positioning themselves carefully? Right now I am looking up every industry magazine, article, book, etc. I can get my hands on to learn more about the business itself. Where can I find the best information about the industry to make good informed decisions? (I read Egullet's fine posts, from fine people, but other than that I am lost)... Thanks!!
  11. I didn't think this would be an interesting thread when I first clicked on it, but I am hooked. But then again I am one of those people that look in other people's shopping cart at the grocery store....
  12. Thank you everyone for your wonderful words of encouragement, advice and support. I do plan on voluneering in a bakery as soon as I hone my skills a wee bit more (I currently bake every sunday for 14 of my husbands co-workers) and I want to get some more home practice in, maybe a weekend course at French Pastry School in Chicago, before I volunteer somewhere. (as to not make a complete fool of myself!) I love French pastry in particular, but if I wind up making other kinds I would love that too. I have given chocolate a thought. That would be fantastic! (I am pea green with envy!) I would go
  13. I am about in tears as I read your words of encouragment. I almost started out of high school to go to culinary arts school, but life had other plans. I dreamed all that time of going. Everyone I know thinks I am crazy (exept my husband, who wants to be a chef) for wanting to chuck a computer career for something that has the potential to be not as profitable. But they don't understand its not about the money....it's about doing what I love. Its about not spending 40+ hours out of the week miserable. I live in the US, so I move to France is going to be tough, but that is a few years away and
  14. I wanted to throw this out there in hopes that maybe I could find an answer, a plan, advice, some way of doing this...I have searched around here at various threads and found a lot of wonderful great advice, but frankly I am still a little scared, mostly of being a laughing stock at the idea. Most of the people in my life with the expection of my husband and best friend of 17 years only knows this...but... I WANT TO BE A PASTRY CHEF... A FRENCH ONE! There I said it...I admit. So? go be one you may say. Ok, well enough, but I am almost 39 years old and all the profiles of great chefs I have re
  15. sorry my camera sucks so bad, or pictures would be comming... today it's homemade ciabatta bread.... yesterday it was devils food cake.....yum....
  16. Turkey bacon.....what do they have to do to turkey to get it to taste like pork? Those pre-done simply microwave lunches that must have sat on the shelf next to the soup since the dinosaurs, WTF? I was in the freezer section the other day and actually saw pre-cooked bacon and cheese hamburgers that was pre-formed and in microwave packages. (I forget the brand name) Anything with high frutose corn syrup...
  17. ok, here is what I did, boy, what a mess.... I downloaded the King Arthor Flour bagette lesson, according to the online lesson you make a poolish. 1 1/4 c. flour, 2/3 c. water, 1/8 t. active dry yeast. I mix and let it set for 12 hours (overnight) I can tell in the morning it had poofed up quite a bit, and was real goopy. I mixed in the rest of the ingredents, which was more flour water, yeast, and some salt this time. The dough was way, way dry, so I added more water (just a touch) put it in the food processor, pulsed a bit, let it rest for 20 minutes, then finished kneading in the food proce
  18. I am going to try it tonight and see what happens...I am very curious now...
  19. Would this work? I make the dough, let it rise overnight in the fridge, then in the morning, punch it down shape for the second rise, go to work, come home from work, punch down, shape rise and bake? That would make bread making easy.....
  20. All that and my bread burnt on the outside but stayed doughy in the center.... the recipe called for me to have to divide the dough into 3 1 pound loaves, I made two loaves out of them...do you think that could be the reason. the oven was the temp the recipe said...
  21. I posted on here at the beginning of the week or so that I have been on a quest to make the perfect bread. I have been fighting with yeast, and so far this weeks attempts are comming out much better thanks to everyone's advice. I went down to my local health food store and bought this incredible refrigerated yeast. Came home and started making the bread according to the recipe. It fermented once, I punched it down, fermented twice, punched it down and heard it deflate. Then I got the bright idea to stick my nose in the spot I punched the dough down, thinking I would get this wonderful yeasty
  22. I think choice plays a HUGE role. I was a social worker, I am now in the computer field and considering going into the food industry...by choice. Now if I was ever stuck in the social work field forever, yep, I would be very depressed. Now I know we are talking the food industry, but I doubt the dynamic is different. If you don't love it, its hard to go thru the "daily grind".....
  23. If I know a guest has a preference before they come to dinner I will do my best to accomodate it. but one time I had someone at my house for dinner I was putting the finishing touches on the meal and she was standing over me telling me everything she didn't like about it....she was quickly told to go to the mc donalds up the street if she didn't like it..... I understand preferences, but don't be rude about it. I have eaten some awful meals in my day in the name of not hurting my hosts feelings. I expect the same treatment, or tell me before hand your prefrences (I usually ask) or just don't
  24. I have another packet of the yeast, but I hesitate (sp?) to use it. The bread taste good....very good. But man, cake bread....LOL. I think I will go get some regular yeast and see if that makes a difference. I am curious now about how it will work. The recipe really calls for it to be punched down and shaped 2 times before the final rise. This may be a long night.....
  25. I think the proofing may be the issue. I placed the yeast in 110 (I measured) water and let it set until there was a "head" on it like beer. Then added in the milk, honey, butter all heated to 110 degrees. Then added to the dry ingridents. And it would not rise for nothing. The recipe called for it to be punched down and risen, about 2 more times, but I could barely get it to rise once. I even turned on my oven and placed it on top the oven to see if that would help. I used the dry packet, the recipe called for 2 oz compressed, I used two packet "compartments". It comes in a packet that is se
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