Jump to content

tmriga

participating member
  • Content Count

    271
  • Joined

  • Last visited

Contact Methods

  • Website URL
    http://
  1. Puerto Ricans make a coconut ice that is out of this world. Back in my day, the old Latino men used to come to the street corners in Alphabet City, with their carts of the frozen treat. Look on Latino websites to see if there's a recipe for it. Theresa
  2. A silicone candy mold in a shape you like would also work. Theresa
  3. Awww, gee, now you're going to make us do math! Just kidding. Is your intention to change the caramel to something more pipeable, without losing flavor? The first thing I thought of, and this is just a guess, but maybe decrease the sugar and add more corn syrup? Candy Experts, I respectfully ask to be corrected if I'm wrong. Theresa
  4. I have cleaned up my fair share of spill-overs while boiling pasta. I think that gadget in the photo might be a worthwhile investment for me, as I tend to get distracted and forget to take the lid off the pot when it gets back to the full roll. By the way, Steve, I saw that watermelon knife featured on TV the other day. Have you tried it yet, and does it really make cutting melons and cabbage as easy as cutting butter? Theresa
  5. There is also a recipe for pipeable meringue on the Martha Stewart website that was used for her chrysanthemum cake. I have used it as a chocolate candy filling, and found it stays soft but not slimy. http://www.marthastewartweddings.com/223948/italian-meringue Theresa
  6. Did you test the precision of your thermometers before using them with boiling water prior to use? In the classes I took, the chef taught us two things - 1 - always test your thermometer to measure the temperature of boiling water, prior to use, and 2 - use a thermometer that registers internal temperature, not surface temperature, when making chocolates and candy, as heat rises, and the surface temperature will be hotter than the internal temperature. Theresa
  7. chefrubber.com sells individual colors. Theresa
  8. A wet, then frozen, kitchen towel, wrapped around the mixer bowl, helps cool the meringue down faster. Theresa
  9. Don't knock yourself out searching for a small round cutter. When we make fondant pearls for cakes, we roll out the fondant and cut circles with a round pastry tip. It gives us uniform size, then we just roll them into the pearls. A size 12 round or a 2A should do nicely for your purposes. Theresa
  10. tmriga

    The Chew

    I watched it all last week. I liked it, but wouldn't reschedule my routine for it. I was drawn to it because of Carla Hall, who is my all-time fave Top Chef chef, and Michael Symon, whose skills I respect but also enjoy his laugh. I found that it's difficult to focus on, because there's so much activity and so many people talking at the same time, so you don't know which is the background noise. I would prefer that Daphne Oz, who is probably a very nice person, and obviously learned in healthy eating and lifestyle, earn her own credibility, instead of she and the other hosts constantly referr
  11. The thought of three flavors, none really adding texture, makes me want to shy away from the pumpkin caramel chocolate, so I vote egg nog. Theresa
  12. This sounds like an enterprise I would outsource to someone who already has the necessary equipment, and then be there to monitor quality control on my recipe. Theresa
  13. I would think that the hand crank sausage stuffer that our corner butcher used generated a lot less heat than a motorized one. When you first looked at it, were it not for the nozzle that the meat came out of, you would have thought it to be an hand-crank ice cream maker. Theresa
  14. Wegman's has a great 90% ground beef, which I use often, because they use a coarse grind, which I prefer. I find there's more beef taste in a coarse grind than fine. When the whole top or bottom rounds are on their annual sale, I buy a couple of them, then ask the butcher at the market for some beef trimmings to make my own ground beef. One for ground beef, one for steaks and cubes. I prefer a coarse grind for most purposes, but when making vast amounts of meatballs or meatloaf, I prefer a medium grind. I use the Waring Pro meat grinder. Theresa
×
×
  • Create New...