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sote23

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Everything posted by sote23

  1. Have you tried heating the puree for a short while to inactivate the enzyme? ← hi kerry, I have not tried heating the puree, but the pinapple one was made using pinapple wine, which was heated with the cream. Luis ← In that case the off flavour probably isn't coming from the enzymes. Try putting the wine and cream together and the wine and a water ganache together and taste after a time to see which part is responsible. ← thanks for your help kerry.
  2. the ganache isn't seperating it's just off. the day after i make it, the flavor has changed.
  3. Have you tried heating the puree for a short while to inactivate the enzyme? ← hi kerry, I have not tried heating the puree, but the pinapple one was made using pinapple wine, which was heated with the cream. Luis ← thanks kerry, i will give it a shot. thanks In that case the off flavour probably isn't coming from the enzymes. Try putting the wine and cream together and the wine and a water ganache together and taste after a time to see which part is responsible. ←
  4. Have you tried heating the puree for a short while to inactivate the enzyme? ← hi kerry, I have not tried heating the puree, but the pinapple one was made using pinapple wine, which was heated with the cream. Luis
  5. Has anyone been sucessful making either a pineapple or a papaya ganache? I've tried tried several times and it seems the natural enzymes in both of them start breaking down the ganache effecting the flavor. Luis
  6. Yes, let us know how they turn out for you.
  7. Thanks I will have to check them out.
  8. I've just listed a magnetic chocolate mold on ebay. 25% of the final sale will go towards Egullet. http://cgi.ebay.com/ws/eBayISAPI.dll?ViewI...em=220052383847 Happy bidding
  9. David, Thanks very much. That is a great write up.
  10. Any idea how much they charge for shipping on one of the melters? ← I ordered two 6kg melters and it came out to 160 euro for shipping and it will be on my door in 3 days via DHL. ← wow, 3 days, that is fast.
  11. Hi Mark, It's at the french pastry school in chicago mar 13-15. here is the link http://frenchpastryschool.com/ContinuingEd...hedule2007.html
  12. Any idea how much they charge for shipping on one of the melters?
  13. Jean-Pierre Wybauw used the 12kg melters at the three day advanced chocolate class I took in Chicago last week (full trip report to follow in a couple days). He stated that you need to learn where the thermostat should be set for each individual melter as they will all be a bit different, and not to worry if it appears to be "off" what it should be. He tweaked the thermostat in half degree increments to dial in the proper setting for each of the melters, saying that he turns it just until the heating light comes on and checks the result. Additionally you need to stir it occasionally as chocolate is a good insulator and the top will cool off with the bottom of the pan still at the set temperature. He stated that the chocolate will slowly thicken anyway if left at the "proper" temperature because the crystals will propogate. He occasionally hit it with a heat gun to melt out some of the excess crystals. He said you could also raise the temp by a half degree at a time to keep the excess crystals in check, or add untempered melted chocolate. Using this method he kept three melters in temper for the seven hour day with very little work. The initial tempering via the seeding method went very quickly as well. All that has convinced me to go the Mol D'art melter route myself. I have a Chocovision Rev2 which works fine, but is far too small for the kind of work I would like to do. My next problem is to determine how many melters I need... ← David, I'm looking forward to your report since I'm interested in taking the same classs in march.
  14. sote23

    Sucroline

    thanks, I will pick some up.
  15. sote23

    Sucroline

    yes, i thought molasses was a strange ingredient for invert sugar. i should have known by the price. qzina charged a little over $13 for a full gallon of this stuff.
  16. sote23

    Sucroline

    well, the flavor in this case, vanilla is missing, this is the list of ingredients on the bottle glucose-fructose, glucose, sugar, water, molasses, citric acid.
  17. I called qzina to order timoline and they said they no longer carried it, but they had something similar. I ordered it and it's called sucroline. I've never heard of it, does anyone have experience with it? is it indeed invert sugar? or is it something else. i made some ganache with it and not pleased at all the with the outcome.
  18. Vanessa sucrose = table sugar so the search will be easy once home. The pectin might be more of a challenge unless low ester pectin is that stuff for freezer jam. ← let us know how it turns out for you. by the way, have a yummy gelato for me while your there.
  19. You would bring the heavy cream to a boil and add the kahlua, then add the coffee. you will have to experiment, but let it infuse for 10 mins then check it, if it's not to your liking leave it longer. make sure you strain the coffee out before mixing with the chocolate. if you want a creamier ganache, increase the amount of heavy cream in your recipe.
  20. Seems to be gone already. Was it 'buy it now'? ← hi kerry, sorry about that. I didn't have it start until 12 pacific, but it's up and running and ready for bids. happy bidding luis
  21. I put a polycarbonate triange mold for sale on ebay. the item is 220046505672. This mold is lightly used and has 42 molds per tray. I believe it is made by Cacao Berry. 100% of this sale will be donated to Egullet, so happy bidding. ebay listing
  22. I haven't tried the nuts, but had good success using lychee liquor.
  23. Did they explain the differences between the types? ← they didn't explain it at all. they gave me the 304 type. the thing that stinks, it has red and blue paint on some of the pieces. since these will be touching ganache etc, how did you clean them? ← I get my husband to take them into the basement, clean them up with the wire brush on the buffing wheel, grind off any rough edges and give them a little polish with some jewellers rouge. Acetone would likely remove the paint if you don't have a buffer of some sort, then run them through the dishwasher. ← I don't have a buffer, but I know someone that does. dishwasher, i would have never thought of that.
  24. Did they explain the differences between the types? ← they didn't explain it at all. they gave me the 304 type. the thing that stinks, it has red and blue paint on some of the pieces. since these will be touching ganache etc, how did you clean them?
  25. I just picked up the stainless steel rods at the metal supermarket, and it came out to $49. oh well, i guess that's still pretty good. Luis
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