gfron1

In case I'm not the only one - I don't know that I understand the question. Do you mean, how do I make my own transfer sheet or are you having trouble making white cocoa butter from a transfer sheet stick to your chocolate. Si es mas facil en Español, entonces preguntar.

yep, that looks like the ones I make.

These look like basic sugar tuiles to me. I use the recipe from Pierre Herme which has orange in it.

my understanding is they fixed it. I will say it was the least packed of any knives I've bought before from others. Not even a cardboard sheath. No cheap saya. I'm always amazed when I buy a knife and they don't even have a cheap saya to sell me.

I'm a little miffed at Carter Cutlery right now. My knife, straight out of the box had a chip. The chip definitely had a lip the bowed over. I finally sent it back to them to fix. They sent me this message: To me that suggests that they think I broke it and sent it back. And there's no way it could have broke in transit, or if it did, then the metal is pretty flimsy. They handled it in the end, but still for $700 I sure as hell don't expect to be blamed for something like that. Anyway, its on its return trip to me.

Here's what Alton Brown thinks about knife buying.

I watched ep1 today and really enjoyed it. I can tell each episode is going to make me cry. There's nothing that touches me more than passionate chefs.

I don't really feel a need to defend someone that I don't know and haven't used her blades, but saying zero skills is ridiculous since she's able to do much more than you or I when it comes to forging, shaping and sharpening. I just researched your list of women because I really, really love supporting artisans and would have hopped on the purchase of a knife from anyone on the list til I realized that...well...they make fantasy blades, swords, bowie knives, finger daggers...only one had any attempt at a kitchen knife. A kitchen knife is a different beast than a hunting knife or display sword. The base skills are the same possibly, but the blade specific skills are different. I would love to know if there any American female kitchen knife makers - then we can compare apples to apples.

It was Murray himself on the phone with me. I'm sure its a flaw, not intentional, because there's a flap to it. I may still send it back and ask him to fix it.

Today was French day. Financiers and Italian meringue based chocolate mousse. I could work with gifted students forever - so much fun seeing their gears turn.

I am in constant multtask, but with cremieux and caramel, I stand dutifully watching and stirring.

Very early impressions. Cuts smoothly but not as sharp as my Fujis. Depending on what I'm cutting, I really like the lightness of the Fujis whereas this has a bit more weight (could just be the extra 30mm). Tarnished by the end of my first prep, but I'll work those out tonight. Very nice balance. It certainly fits in with the rest of my tools as far as quality so these aren't negative comments...its more a matter of distinction amongst the knives than good v. bad. Price to quality...that's tougher. I'll pay the premium for a domestic master, but for a bit less I think I can get more with some others.

American made Japanese knives - I've wanted a Carter for a while so I finally broke down and got one. A 224 gyuto. So here's the twist. I got it and the heel had a slight chip. I sent a pic to Murray and he said that he believed it was a natural, conscious decision. His explanation - as he grinds, he's grinding the blade edge and the heel edge. The forging process gives an approximate corner, and if he was going for a perfect heel corner then he would have to grind to get that point, but as you grind you are losing life in your knife...less metal. This is big enough that I"m not sure I accept that, but he offered a few options. The one I chose was that I'll use the knife for a few months and then send it back for a tune up. That's perfect for me because it doesn't really bother me except for the price I paid. Anyway, happy to own my first Carter and it was nice hearing Murray explain more about his process.

So basically what I'm hearing from you all is "cuz that's what I was told to do." I never have curdle and have done it both ways. McGee, get over here and give me some science!

Not my style, but as someone who has been knife geeking out as of late (just bought a Carter yesterday), I appreciate her work, and more importantly I appreciate having a female knifesmith...first one I've found making a splash (or is it a cut?).

When I make cremieuxs, you heat cream/milk add it to whisked yolk and sugar. Sometimes I do the sugar in with the cream/milk and never see a difference in structure, mouthfeel or taste. Is there a reason given in culinary school for doing it the traditional way?

Certainly the tape technique is only for show pieces - too labor intensive. A similar effect might be done by pressing a wipe away tool dipped in cocoa butter into the mold. Not as precise. Increasingly I'm playing with negative space spray. For example (again not as precise as the example but time efficient), hold a chopstick in the mold, spray and then 2nd color fills in the negative space that was created. if you really want that effect, and for production, not just one tray for an event, think about a wet fabric or noodle...think about driving through a car wash - those heavy felt strips that clean your car. Their weight allows them to form fit onto your hood then windshield. Maybe something similar could be found.

Expensive pate de fruit! But I love the idea of all those flavored sugars being available.

Doing my research on dimorphocarpa wislizeni (white flowered mustard) which has a strong wasabi flavor when fresh. Sweet mustard in liquid. And yeasty rye when dehydrated.

I ate an extra one but threw salted peanuts on it and OMG was it good in a very decadent way. Larry, try the chickpea meringue - pretty amazing stuff. Short shelf life - maybe 30 minutes but while its alive its really quite good.

This is why we do what we do. Here's what he got: It may not look like much, but there are two layers of cake (using Bobs Red Mill GF mix to avoid the arrowroot in my mix), sandwhiching a vanilla panna cotta (you can see it oozed a bit), topped with hot fudge (ganache using Hershey special dark chips which are still way sweet enough for a kid), torched meringue (chickpea broth - very cool stuff although a bit scary to me), and vanilla eggless ice cream using stabilizer to get the texture right. I asked the boy what he was used to getting and he said he hasn't had a dessert in a restaurant EVER, and at home he only gets fruit, rice pudding and sorbet. I said, "Those aren't really desserts are they?" And he beamed because I understood (in my own personal sugar journey) that those weren't substantive enough to satisfy. He was very happy. Lotta work for $4.95, but very worthwhile to see how happy he is.

Bobs Red Mill mix fits the bill

Just started to make the cake and realized that all of the recipes call for flour which he can't eat, and then went to grab my GF mix and it contains arrowroot. Heading to our co-op to see if they have a GF mix that doesn't have arrowroot

Lisa - this is how I'm leaning. I haven't looked up the wowie or wacky cake, but I'm guessing its similar to my vegan cake. The trouble with that cake is that its crumbly once it cools. Which is fine in an entremet style. So, cake disk (soaked), fruit mousse, cake, and mousse with glaze and if I'm up for it a sorbet like was mentioned early. I'm going to sub out amaranth for the nutmeal I normally would have put in. They're coming back tomorrow so I'll let you all know how it goes very quickly.

I've not heard of this - fascinating.