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AAQuesada

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Everything posted by AAQuesada

  1. I've never used the FAMAG but spiral mixers in my experience do much better with smaller quantities than the KA type.
  2. you don't want to get something bigger than you need but if you are going to be doing multiple loaves / large batches say around the holidays.. 10 quarts is reasonable.
  3. i've never been much for milk chocolate but it really works in this recipe. Really like Guittard here, I've tried Callebaut and felt it got lost. Curious how other milk chocolates would fare
  4. These are from Fanny Zannoti. They really are excellent -i'll often add a bit of rye whiskey to it. I was going to link to the recipe as well but i don't see it on her current site. A LOT OF RYE AND A LITTLE MILK CHOCOLATE KIND OF COOKIES makes 24 100g butter 120g light brown sugar 40g caster sugar 2 tsp vanilla extract/paste one egg 90g rye flour 90g plain flour 120g milk chocolate, chopped into chunks 30g rye flakes one tsp flaky seasalt, crushed 1/2 tsp baking powder In a large heatproof bowl, melt the butter. Add the sugars and vanilla and mix well. When it’s cooled down a bit, whisk in the egg. In another bowl, combine the remaining ingredients, and add them to the butter mixture. Stir until it forms a dough. Scrape it onto a large piece of clingfilm and pat into a 2cm thick rectangle. Wrap in clingfilm and chill for at least an hour or up to 3 days. Cut into 24 squares, roughly the same size. Now you can either bake the cookies straight away or freeze the dough for later use. In that case, simply let it thaw in the fridge for a couple of hours before proceeding to the rest. Roll the little squares of dough into balls and place on a baking tray lined with baking paper, making sure to space them quite a bit, around 8cm apart. Bake at 170°C for 10-12 minutes, until the edges start to brown. Allow to cool down slightly.
  5. I've had nothing but problems working with buckwheat (I have cold mountain Soba ko & BRM buckwheat myself) wish I could help but I'm going to stick with my rye chocolate chip cookies lol really looks easy in the video!
  6. they just don't hold up. I've taught culinary school and the KA's are always broken and the Globes just keep working and I'm talking table top. At work I probably have 3 broken KA's in storage. You don't have to believe Teo but its not bad advice to be careful when doing stiff doughs in one
  7. Just used the word pro because i was too lazy to type commercial
  8. Yes I use Pro KA at home and have used them for years at work. It was my financial decision not to buy another for work.
  9. Those commercial KA's are not very good. your 35 yo is probably built better. Last time I had a choice I picked the Globe SP05 to replace a KA. We've had no problems since.
  10. Globes are great workhorse mixers. That being said I completely understand not wanting to support the Chinese government. The Famag looks like a very good bread mixer. As a chef its hard not to look at Q/P. The Alpha looks great (hey in a home kitchen that matters) and is at least as good only you can answer if thats enough to justify the extra price.
  11. Have you considered something like the Globe SP08? They are really great work horse machines and have plenty of torque for thick doughs and you won't have to learn a whole new type of machine. Spiral mixers are great for bread (and only because it's a specialist) but they really are a different animal and you most likely going to want to have a KA around for Cakes/cookies ect. Platetary mixers are generalist machines. But really imo spiral mixers are really more useful for bakeries. In a home setting even an advanced one I just don't see the advantage. So much gluten development can be done autolyse & stretch folding. YMMV and all that
  12. my two notes would be on a boning knife most of the time you are really using the first 1/3 of blade. just worry about the tip and flat. note 2 would be if you reallllly want to get that back part - save your broken pieces of stone for that (I call them finger stones) then work it with that smaller piece.
  13. Found a BA video making this cookie at the shop. I don't know if thats helpful or if you've seen it. Buckwheat Chocolate chip recipe Video link
  14. I use a Japanese version from Nisshin called 'cooking four' in English if you have a Japanese market in your area
  15. When my brother got married I gave him David Rosengarten's Dean & Deluca cookbook. I really think it's excellent and really covers a lot of ground + plus the recipes work reliably
  16. https://www.amazon.com/Spices-Cumaru-Vanilla-Dipteryx-odorata/dp/B01701SL4I/ref=sr_1_2?dchild=1&keywords=tonka+beans&qid=1601771956&sr=8-2 You can get them on Amazon Pretty sure its not legal to use them -OTOH i've seen them on menus enough to figure no one it really cracking down on illicit Tonka bean use. *shrug*
  17. - lol! if anyone else said that I would dismiss it out of hand. since it's Teo -who I'm pretty sure doesn't kid about food. it's prolly worth trying!
  18. AAQuesada

    Roasting tomatoes

  19. AAQuesada

    Caponata

    At work the eggplant gets fried -because I have a fryer (when done properly it doesn't taste greasy) but at home roasted. I actually give the pepper, celery a quick blanch and pickle my raisins, garlic gets poached in oil
  20. AAQuesada

    Caponata

    I've always wanted to try that! you picked them in the spring? Love caponata, I did it recently with octopus
  21. Thank you for posting the link to the Event recordings. I saw the Dishoom one live -the Author has a great personality and story that really come through. Really want to see the one with Elena Arzak.
  22. Now Serving -cookbook shop in Los Angeles is having an anniversary sale ending at midnight today. The owner Ken was a Chef at Wolfgang Puck's Cut steakhouse in BH and all around nice guy. In addition to the the normal stuff Evan Kleiman (host of Good Food) is putting up part of her collection including signed copies. https://nowservingla.com/
  23. Can this be cross posted in Pastry & Baking? You might get better answers there, but my suggestion would be Oat or Rice non dairy milk powder just to limit any potential allergens from Almond/soy.
  24. Anything and everything -espresso based drinks and of course if someone wants some for their coffee. We mostly use Pacific brand -barista blend, Califa is also very good brand but doesn't hold foam quite as well. They aren't quite as rich as half n half.
  25. I don't know if this helps or not but my customers overwhelmingly choose Almond #1 and Oat #2 with Soy a distant 3rd. Based on liquid not powdered milks in coffee based drinks. I'm a dedicated cow juice drinker myself. None are really as neutral as milk is. My instinct is Oat would be least distracting as a base for other flavors but brands matter as well
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