gfron1

I'll have more time to go through my notes after this weekend, but I wanted to repost notes on airbrushing molds that I just shared on a different thread: Regardless of the spray gun system, invest in a warming box (Steve and I both have good success with a dehydrator), set it at 33ºC and store your gun in it. What I learned at the workshop that we just had in Vegas is to invest in a second gun and leave them both in so I always have a warm gun. Why 33º? Your molds should be at 19-21º, the cocoa butter should be at 30-32º and the room should be at 20º. The cocoa butter should not exceed 34º so by setting the gun at 33º you keep it at the higher end of the range to allow for cool down as you use it.

My two cents after having gone from Wagner to Fuji to Badger. Regardless of the system, invest in a warming box (Steve and I both have good success with a dehydrator), set it at 33ºC and store your gun in it. What I learned at the workshop that we just had in Vegas is to invest in a second gun and leave them both in so I always have a warm gun. Why 33º? Your molds should be at 19-21º, the cocoa butter should be at 30-32º and the room should be at 20º. The cocoa butter should not exceed 34º so by setting the gun at 33º you keep it at the higher end of the range to allow for cool down as you use it.

The raised dot was the PDF that Kerry previously mentioned (thinned with puree). The gummies released very easily with a light coating of Pam sprayed on the mold.

Here's my blog post from the first workshop: http://blogquat.blogspot.com/2010/07/world-pastry-forum-day-2-feuilletes.html and the toy in question. He also pulled out an "antique" which was the crank machine.

The white cutting board material "cigar roller" that he used to cut the hard candies is what I'm referring to. I noted it in my blog 5 years ago because just like his new toys, he was going on and on about it being his new toy then.

A sponsor bought chef jackets for everyone embroidered with the eG logo.

I remember that Jean Marie bought that device 5 years ago in France. I haven't seen one around, but I bet it could be made without too much trouble by someone with the tools.

The durian chocolates were great - well dipped, but the flavor was good too. Not skunky. The sweetness had that flavor of durian and I think if you didn't know what you were tasting you would have just enjoyed and moved on, but once you knew you either liked or not.

Besides the opportunity to see old friends and make new ones, the highlight for me was simply seeing how JMA made this decorations. So simple and so classy. The lines were a brand (acetate or flexible metal) dipped in shimmer and isoprobyl. The other shapes were pastry tips or frozen metal stamps.

Ruth, Kerry and I also stopped by Jinju yesterday since we'll miss the Friday demo. Very gracious woman (Jin) and interesting space that is a dedicated work/live complex. We were sure to buy some of her goodies.

For me it was the Korean market, Ranch 99 Asian market then lunch at Cafe de Cebu for lechon and pork in blood. Both were outstanding.

Last minute reminders - 1. Bring enough of your chocolates or confections for about 35 2. Bring or buy beverages to share for the social (location will be announced soon) 3. Bring samples of your packaging to share 4. Bring used molds for sell or trade 5. Bring close toed, non-slip shoes 6. Turn off your stove before you leave!

One of my two offerings for Vegas. For those of you who don't already know I'll keep the filling a secret. Happy with my shine however.

the crust should be around 1/2" Any thicker and it gets gummy and while thinner is okay, its best in the half inch range

Remember to bring your old molds for trade or sell. I have quite a stack coming with me.

I've been using the IdeasInFoods gluten free mix in my cakes for a while now with great success. For my sandwich bread and pizza crust I've been using: 1 C Millet 1 C Rice (I prefer calrose but any will work) Soak overnight. Drain next day. In blender, add grains with 1 3/4 C water, 3 T oil of your choice, 1 t salt, 1 t sugar or honey, 1 t cider vinegar. Blend super duper well. Heat cast iron (8" or less round) in oven at 450ºF. Add 1/4 C seed (flax, amaranth, sesame) and/or herbs (rosemary, thyme) to blender and blitz for a minute. Add 2 t Baking Powder and blitz for 10 seconds. Immediately pour into hot, lightly oil cast iron to 1/2" thick. Bake 15-18 minutes and if your skillet was seasoned it will pop out.

Time to pack the extra bag - Chef Rubber just offered a 10% coupon for our Friday night private shopping excursion! And Bob says his birthday is sometime in the coming year so you should shop accordingly.

Not sure if I'm understanding...just make sure that your ganache can stand up on its own versus a filling for a chocolate shell. So what they're saying is look for a recipe that says slabbed. Otherwise, if you have enough experience just firm up your ganache a bit with more chocolate.

I've used them and yes, you need a firmer ganache. Even with that I had to freeze the ganache to pop them out of the mold without them getting mishaped from removal. But that was fine, a few minutes at room temp and they were good to go for dipping.

I'd like to get a list of the folks going to the Jinju airbrush demo on Friday from 3-5. This is included for participants, guests, spouses. Those of us in the afternoon masters class won't be able to attend, but she does some amazing work, and I'm certainly jealous that I won't be there to shop. So please note below if you WILL be attending this demo. Thanks. http://jinjuchocolates.com/

I need to write a personal check to Honey Salt first thing in the morning for our meal, so last chance to add or delete. The bill per person is $51.24 which includes the meal, non-alcoholic drinks, tax and gratuity. The base meal price is $40. Please be prepared to bring cash or check (I trust you all to give me a check) for reimbursement next week. If you want to pay me by credit card we can do it through my Square account but I'll add 2.75% to cover my fees. Sound good? -Me (0) -Kerry (0) -David S (1) -Erika & Brad (0) -WIllow (0) -Dave W (1) -Jessica (0) -Robyn (1) -Romina (0) -Bob (0) -Ruth (0) -Donna (0) -David H (1) -Andrea (0) -Gaylene (0) -Susan (0) Total of 21

Nice work. I haven't seen that mint mold before - does it fit well in packaging?

Andrea created a Google Maps for us with all of the pertinent locations - very cool! Put it in your phone for navigation. https://mapsengine.google.com/map/edit?mid=zMaDOUgXQhOk.kM_q6L4dgrT0

Response I just got: Thank you for contacting us. Unfortunately we do not take reservations. First comes first service basis. Our occupancy is 22 seats, counter seats 13 plus tables. Our suggestion is of course at the counter to see our chef's entertainments. So we recommend you all to come at opening time 12pm. Usually at noon we are not that busy. I hope this suggestion will help you. If you have any questions, please feel free to ask me. Thank you very much,

The 5th spot on Wednesday's dinner has been grabbed by Willow. We're happy to have anyone else, but I'm done making reservations, so please just call directly. Thnx