Jump to content

sote23

participating member
  • Posts

    517
  • Joined

  • Last visited

Everything posted by sote23

  1. I've tried infusing many different fruits into alcohol, but have not had any work. They aren't strong enough for the flavor to come though. You might just want to buy a liquer for that purpose, it's alot easier. Luis
  2. Frontier is an herb company, I never even thought about looking for it there. I will give it a shot and report back if I can find it. Luis
  3. Luis, From where are you purchasing the Dedy? Kerry, I believe, had a friend bring it back from Germany. ← tomric imports them. Make sure you call, as they only seem to get 1 at a time. Jbprince may carry it as well, it looks like a Dedy, but when I called to confirm, they couldn't tell me who the manufacture is. Luis
  4. I simply wouldn't skimp on it. I recently was offered a guitar at a pretty good price, but it had a plastic base, and in my opinion it's not worth buying. Yes a quality one will cost more but in the end it's worth it. I'm going the same route as Kerry and will get the best which is the Dedy. Luis
  5. I've searched for a natural coconut flavor, and have yet to find one natural. Any advice on where to find it? Luis
  6. I agree, stay away from anything artificial. It just doesn't taste right, and even if it did, I still wouldn't use it. I agree on kerry's method. you may need to use several different things to get the flavor you want. I'm sure many others will agree, the only way to do it, is to start experementing, until you come up with what your looking for. Like Kerry, I've tried many strange things in chocolate, and some things work and some don't. Keep an open mind, you never know what will work until you try it. I've been surprised many times. Luis
  7. I've never heard of repairing ganache like that. Very intersting.
  8. I've looked into them as well, but decided to go with another company. Let us know if you do order from them. luis
  9. I've never had a problem with them either. They arrive perfect. Luis
  10. yes Wybauw does recommend tempered chocolate, and it's the method I use. If anyone does a side by side comparison, I would be very interested in the results. Luis
  11. I agree with kerry, white can be difficult to work with. I also recommend you try dark first and once you get some expierence with it, you can try white. Luis
  12. Has anyone done a cost comparison between vacuum sealing or heat wrap? It seems to me the heat wrap way is the cheaper of the 2. Luis
  13. sote23

    Sucroline

    I've tried sucroline and I don't like it that much. I don't think it's the same as invert sugar, but I could be wrong. I would use it in a pinch, but I prefer invert sugar or glucose to it. Luis
  14. I have used these Tortilla storage containers to store truffles in both the fridge & freezer. It holds approx 60 truffles & is air tight. I put a piece of parchment paper on top before closing that goes over the sealing lip. It leaves minimal head space for air and works very well. ← That's a very interesting idea. Is it tall enough? can't really tell from the pic. Luis ← It is a bit over 1.25" high. It works great for truffles that are aprrox 1". Seals well. Mark ← hi mark, I will give it a shot. Looks like a good inexpensive solution. Luis
  15. I have used these Tortilla storage containers to store truffles in both the fridge & freezer. It holds approx 60 truffles & is air tight. I put a piece of parchment paper on top before closing that goes over the sealing lip. It leaves minimal head space for air and works very well. ← That's a very interesting idea. Is it tall enough? can't really tell from the pic. Luis
  16. Thanks for the warning. The $90 raplette is pictured as adjustable but it's worth asking about. How useful is a fluted comb, and what is it good for? ← Couldn't it also be used to spread chocolate for making those poodle curls that was discussed in the Grewling tread? Not sure of others uses. ← yes, I believe your right. to make those poodle curls, it does require a comb. luis
  17. How is the adjustment made? is it a screw? Luis
  18. Sorry, I didn't catch the brand name. You might call the French Pastry School or send them an email and ask. ← Thanks David, I didn't even think of that. Luis ← Luis, If you were in FLA at Schott's class you could ask him what he uses! Sorry you couldn't make it. I'll ask him for you tomorrow if you like. Cheri ← Hi Cheri, Andrew used one made by Pavoni, but I've tried with no success on tracking one down made by them. Luis
  19. yes, I would mainly be using it for ganache. Luis
  20. Pastry Chef has one that looks good for $90. If you purchase it, please give review. ← Hi Mark, Thanks for the link, that is a very good deal actually. they are usually much more than that. It says it's made in Italy, so it's either a Pavoni or Martaletto, would be my guess. Luis
  21. Alana, The only one I've ever seen is the 3 sided one. I had no idea they had a 4 sided one. Yes, please, I would love to see the link. The one I saw at JBprince was I believe either $140 or $150, but didn't seem well built to me. Luis
  22. Sorry, I didn't catch the brand name. You might call the French Pastry School or send them an email and ask. ← Thanks David, I didn't even think of that. Luis
  23. David, Any idea what brand name the raplette was? I'm in the market for one, and having trouble finding a decent one. Luis
  24. I came across this on chef rubber. Anyone have any input on it? http://chefrubber.com/Shopping/shopexd.asp?id=40 Luis
  25. I suppose it should work, provided it's heat sealed properly. Luis
×
×
  • Create New...