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filipe

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Everything posted by filipe

  1. I'm not familiar with some of the english vocabulary, so what temperature is the one we achieve with the soft-ball stage? 235-240 F right? like 118-120 C
  2. This one doesn't come in the book... but it's my "house-version" of Mounsieur Hermé's this season's "Truffes Au Chocolat Au Lait & Thé Vert". I didn't taste them since I don't go to Paris for about 1 1/2 years, but anyway I decided to make it a try... What do you think of them?
  3. Akwa I'm trying to buy both Sodium Alginate and Calcium Chloride in small packs. I've found a chemical products supplier (they supply school chemistry labs and similar) and they do have Calcium Chloride. About the Alginate, they'll try to get it and then let me know about it. Only next year I guess. Anyway, that might be a good hint : to find these products no near food suppliers but near lab suppliers... When I have it clearer I'll tell you the amounts and the price so that we can compare eheh
  4. I've read somewhere (i've just lost the account of how many articles/posts on macarons I've read the past few weeks) that one of the "secrets" was the exact point of the mix between the meringue and the dry ingredients. It also said that when it "flow like lava" that would be the time to stop mixing.... When u do yours u feel like having any lava?
  5. Dear PatrickS 1. Warm the whites with a double-boiler or a pan of very warm water. I didnt let my whites sit out for any length of time. A: I did warm the whites... 2. Beat the meringue to very stiff peaks. A: My meringue had very stiff peaks 3. Make sure the whites and almonds are throroughly incorporated. A: I thought they were throroughly incorporated, but it did it by hand, not using the mixer, as if it was a mousse. Is that the correct way to do it or should I use the mixer/blender ? 4. I used insulated baking sheets, which probably slows the rate at which the bottom of the macarons heat up. Maybe that's a factor. A: No insulated baking sheets at all...just ordinary paper, anti-adherent As I've said, I myslef might be the problem. I guess that I've first noticed it when piping, because they never loose the peak after piped and I was expecting them to look glossy and peak-free....
  6. Thanks a lot jackal10. I would surelly mess up everything eheh. Now the difficulty will be on finding the alginate here in Portugal... Do you know where I can buy it online?
  7. Got confused... if the thin skin is "caused" by the use of Calcium Chloride, for what purpose is the Sodium Alginate needed? I thought that the C.C. would be enough to set it...
  8. I'm willing to make some chocolate truffles - both white and dark - which I wanted to slice in very thin layers like if they were Alba or Perigord truffles. So I need to find a way to create either dark rays on the white ones and white rays on the dark ones. Anyone has a good idea to achieve that effect? Mixing ganaches like in a marble cake? On the other hand I would like to use the spherification procedure that Ferran Adriá's uses to make his melon fake caviar or his coffee fake caviar to do some "chocolate fake caviar". For that purpose he uses calcium chloride. Has anyone tried this with chocolate? At the end I would have a truffle and caviar desert, all made with chocolate (but without the truffle aroma...). To me it sounds funny anyway
  9. CHOCOLATES : dark chocolate + cinnamon dark chocolate + yuzu dark chocolate + port milk chocolate + matcha + pistachio milk chocolate + cocoa powder + matcha milk chocolate + currant FRUITS: yuzu + mango strawberry + port WEIRDOS: custard + cinnamon tagliatelle + nutella milk chocolate + french fries
  10. Piazolla: I could buy you some piri-piri small botlles at a local supermarket and send them to you by mail, it will not be that expensive. eMail me if you want it
  11. Dear Carpe Have you already found the book? If you don't I can try to check at some bookstores here in Portugal if they still have any copies.
  12. There's a book I'll recomend to you all, which happened to be my very first cookbook - offered by my mother on my 19's or 20's Christmas - which is like a huge Bible, published in 1957 and revised many times after its 1st edition. It's called "LIVRO DE PANTAGRUEL". It's divided on to huge sections, each one taking half of the book. The first one dedicated to food in general and the second one only to deserts and pastry. Most of it are portuguese recipes, but it also includes international recipes and tips on many cooking techniques, etc Guess there isn't any english edition....
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