John DePaula

i don't think there is a huge staff for these types of magazines due to cost. i can imagine that they get the recipes from the chefs and probably don't bother to edit them much. yes, it is something to hold people to a higher standard, but i understand why they might not. ← Yes, and as far as volume measurements go, I know that it's not ideal, but what I usually do is measure carefully the first time and note the weights in grams. Then the next time I make it, it's a little bit easier.

I ordered my setup last week and am really looking forward to trying it out. Kerry's results are most impressive. How did those speckled items turn out after unmolding, Kerry? Went hunting for materials to construct a temporary spray hood. Got lucky and found a piece of corian counter top that exactly fits my space - only $10! What a deal!

Well, I'd subscribe just to support them, because I want to support any good publication that has to do with pastry and my industry. Not only that, if I downloaded and printed out back issues, I'd probably spend the same amount in printer ink than if I just subscribed in the first place! ← Actually, I sort of prefer the electronic pdf version since I can search the publication, unlike a print version. And it takes up a lot less room.

I like it, too. Would like to start getting it in the mail.

First of all, you can unmold the PdF as you usually would, but allow them to air dry on a grille for 2-3 days. Secondly, That's the first time I've heard of the adding acid so soon. Haven't tried it yet, but I will. Thirdly, there are lots of places to find a refractometer with the right range: JB Prince, pastry chef .com, and even ebay.

Is this similar? Ginger-Cardamom Applesauce Snack Cake

Can you elaborate on this? I suspect that you're talking about the new Boiron recipes, but I'm not sure. I haven't seen the cooking instructions for the new recipes, just the ingredient quantities that Kerry Beal gave above. I too thought that you had to pour immediately after adding the tartaric acid , because as soon as you add the acid the PdF starts to set. ← Instead of the usual cook to 75 brix, add acid, pour, they have you add acid, cook to 75 brix, then pour. Probably a mistake, though.

Interesting that they add the tartaric acid and continue to cook... I always thought that you pretty much had to add the acid and pour out immediately.

Do you have a website link for elenka? I'm not familiar with them. Luis ← http://www.elenka.eu

I checked the French side of the site as well (often, you'll find the French/English sites not at all equivalent) but no luck.

Is this it? Cake Band or Cake Collar

Personally, I'd cook first, then freeze them on a cookie sheet and transfer them to a freezer bag so you can pull out one or two when you make sauce/pasta.

It occurred to me that it may be very easy to setup a makeshift Chocolate Cabin in a normal kitchen environment. Like any kitchen, I have a nice powerful hood above the stove. You could construct a "stage" to sit level over the burners - perhaps made out of some left-over kitchen counter material. Then, along the sides and front, you could use those strips of clear plastic like you see being used to keep a cold area cool. Acrylic sheeting or even Styrofoam sheets should work, too. I think that would work pretty well to keep most of the atomized cocoa butter from getting into your lungs and all over your kitchen. Anyone see a problem with this setup?

Odd, I tried to like to that one and it said the blog wasn't there. Have I missed something?? I have everything I need to try these, even a refractometer, I am so excited to begin! I'll let you know how they come out. I got some inexpensive but pure fruit purees from Goya in my local grocery store. This will be a practice run while I wait for the local farms to get lovely fresh fruit! ← The Goya frozen fruit purees make excellent pdf. I've used them before. I just got some slow-set "yellow pectin" from L'Epicerie that I'm going to try for making mango pdf using a Goya puree. I've used apple pectin in the past and have had problems with the pdf starting to set as I'm getting it out of the pot. Supposedly, the "yellow pectin" sets a a lower temperature and will help avoid premature setting. I have a silicon pdf mold that I want to use, but using apple pectin I haven't been able to pour the pdf into the molds fast enough before it sets. Apple pectin is okay when I'm pouring a slab, because I can get it out of the pot faster. Wish me luck! ← Good luck! And please let us know how you like the yellow pectin, esp. if you note any textural or flavor differences from regular apple pectin. ← I tried out the "yellow pectin" by making mango pdf using Goya fruit puree and a recipe from Frutta Prima (Pate de Fruit Chart). Usually, I use Boiron recipes, but alas I couldn't find one for mango pdf. The yellow pectin definitely set more slowly and made it easy to get the pdf from the pot into my silicon pdf mold. I haven't noticed any difference in flavor between using apple pectin and yellow pectin. The texture, however, seems better to me. I would describe it as softer and smoother than when I used apple pectin. Definitely an improvement. Kerry: can you comment any further on the new Boiron recipes using apple juice? I don't get their newsletter and the recipes using apple juice aren't on their web site. ← Thanks for reporting back to us!

Sosa stuff looks great. Just wish that it was easier to identify which of their products are "all natural" and contain no artificial colors or preservatives. For many, that's important. In spots, looks like the Mentos people must have done the translations...

Looks like people were happier with the CH 2500 unit. Although they don't seem impressed with customer service. You'd still have to determine if the spray part was food safe I guess. I was to have gone and checked out the Fuji unit today in Toronto, but the weather was not cooperative. We've rescheduled for Saturday - the day the next storm is expected. I may never get to see this thing. My hubby has decided to get the 4 stage quiet version to spray latex paint - so if I decide to get the pressurized gravity feed gun we can share the turbine. ← Are you talking about the Fuji Industrial Spray Equipment 3004 Q4 PRO Quiet 4-Stage HVLP Spray System ? If so, then take a look at the Product Details section. Specifically, the California Residents Prop 65 warning. The warning is written to cover a variety of products. Maybe I'm just foggy from getting over a cold, but I'm not sure how the warning applies to this particular product. ← I suspect it means "don't suck in lead paint spray"! ← Well, duh! I guess they're not saying that the gun/turbine itself is toxic, then. Did you see this page, too? FUJI PARTS & ACCESSORIES

Looks like people were happier with the CH 2500 unit. Although they don't seem impressed with customer service. You'd still have to determine if the spray part was food safe I guess. I was to have gone and checked out the Fuji unit today in Toronto, but the weather was not cooperative. We've rescheduled for Saturday - the day the next storm is expected. I may never get to see this thing. My hubby has decided to get the 4 stage quiet version to spray latex paint - so if I decide to get the pressurized gravity feed gun we can share the turbine. ← Are you talking about the Fuji Industrial Spray Equipment 3004 Q4 PRO Quiet 4-Stage HVLP Spray System ? If so, then take a look at the Product Details section. Specifically, the California Residents Prop 65 warning. The warning is written to cover a variety of products. Maybe I'm just foggy from getting over a cold, but I'm not sure how the warning applies to this particular product.

Another turbine here at JB Prince. The web site states the following: Anyone with any experience using these? ← No experience - but the same one is less on Amazon here. ← Uggg.. and a not very good review (though you often have to take these things with a grain of salt).

Not at all! In addition, I will never reheat an item in plastic containers in the microwave - even though they swear it's microwave safe. That stuff *does* leach into your food. Just do a quick search on bis-phenol-a (PBA). Also, I no longer automatically reach for the non-stick pan. I only use one if absolutely necessary - and would really prefer to eliminate the use of one altogether.

Another turbine here at JB Prince. The web site states the following: Anyone with any experience using these?

Ooops, my bad. Guess I was thinking about ganaches... though would be fun to play around with some. Would definitely need the powdered for bars.

Really?!? Powdered cream? I have to wonder how that would compare to regular cream. Has anyone else tried it? Burke Candy ->(here)

I also noticed that the Feb. 2009 issue of Food & Wine has a feature on milk chocolate desserts e.g. Milk Chocolate Tart with Pretzel Crust, among others. Check it out.

Wow, with a name like "Burke Candy" he must be THE guy to contact for your confectionary needs! Thanks for the info, by the way. I see recipes that specify 42DE or 60DE glucose but have trouble finding this info at point of sale.

Just so happens that last night, I was making the recipe that Kerry Beal posted for Vietnamese Chicken Thighs. Very tasty but I didn't let the sugar caramelize enough and it was definitely lacking depth. Nice to know I can make the 'nuoc mau' ahead of time, though.