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Everything posted by sote23

  1. infuse your hips into a spirit. vodka or rum if you want to add lots of sugar... but if you don't want to add alot of sugar and want it really strong i'd use a very neutral pisco for its heaviness. your infusion might only take a night and a half. if you hips are bitter or have a quality that seems to come out first that you don't like you could blanch them lightly first to get it out then do a longer infusion in alcohol. a very delicate clove or subtle anise might be a good note to also put in there. maybe a little orange flower water? strain it all very well through cloth. if you have the time let it sit for a month so you can rack off whatever sediment sinks to the bottom. if you are ready for some trial and error you could use a clarifier like bentonite which uses your sediments polarity to attract the molecules and clarify your liquid. there are others with different polarities etc. then add sugar. think of another liquor as your benchmark. i often use sweet vermouth as my gauge. 25 brix. last step if you want a red color use a very tiny amount of hibiscus flower to color it all then strain it out. shaking it until you get your color will probably work. ← thanks for the input, I will give it a shot.
  2. yes, the weight that is used is after reducing it down. I had the same question when I looked at some of the recipes. Let us know, how it turns out for you. Luis
  3. I've searched the internet with no luck. Anyone know of a recipe with just rosehips, or with rosehips in combination with something else?
  4. As John and Kerry said, try raising the temperature of the chocolate a degree or two. Do you know what the temp of the chocolate was you were using? Luis
  5. I think this is the stuff as well. India tree calls it decorating sugar. I just happen to come back from the supermarket, and they carried it, but i'm looking for the clear stuff. It's definatly larger than sanding sugar. http://www.indiatree.com/naturescolors.html Luis
  6. On the cover of his book he has the lemon logs. I'm looking for the sanding sugar he is using in that recipe. Is this regular sanding sugar? It looks bigger than regular sanding sugar to me. Anyone have any ideas? Luis
  7. hi john, you say you use letter trays. I'm having trouble visualizing that. what is a letter tray? Luis ← roughly 9x12x2" stackable tray ← oh ok, something you would get from a office supply store. Luis
  8. hi john, you say you use letter trays. I'm having trouble visualizing that. what is a letter tray? Luis
  9. ok, so it sounds like it will hold alot of chocolate. Luis
  10. did someone say Paris chocolate course? I'd love to hear the details on that. Welcome Carol. Luis
  11. Patrick, your experience with the Tahitian species matches mine. I'm not overly fond of the Tahitian variety because it does tend to be more subtle, and much more floral in flavor. When trying to get a lot of vanilla flavor by using a lot of the Tahitian beans, I often find the resulting flavor a bit sickening because the floral tones almost start to taste a bit "off." I know a lot of people live and die by the Tahitian ones, but everyone's tastes are different. The planifola beans will give you that nice vanilla wham to which I think most of us are accustomed. ← your right, the tahitian is alot more subtle and may not be to everyone's taste. I personally prefer it. It just depends on what your looking for. Luis
  12. hi mary, what size pans will fit? I don't see any dimensions. Luis
  13. hi, I've got a question for mary or kerry. At the french pastry school what type of unit did we use to put the ganache we were working on? Was it a special type of fridge? Luis
  14. I could be way off but I'd guess that location alone doesn't have a huge impact. Tahitian vanilla is it's own variety and is only named Tahitian because that's where it was developed but it's not like it has to be grown in Tahiti to be Tahitian vanilla. I figure that different countries climates would perhaps impact the size of the bean but I'd think that the flavor would be more or less the same. The PNG Tahitian beans I've had seem pretty much identical to those I've had that have actually come from Tahiti. Just as the PNG Bourbon beans are very similar to those from Madagascar. ← I don't know enough about the subject to speak with certainty, but I've heard Tahitian Vanilla grown in Tahiti is different than other tahitian vanillas from other parts of the world. Great, so you've tried both and say they are pretty much the same. I will give the ones from PNG a try. thanks for the input Luis
  15. yes it does help ok, so the ebay beans are fine then. I'm trying to find out the differences between vanilla grown in tahiti and papua new guinea or elsewhere. luis
  16. thanks for the info. I had no idea hawaii grew vanilla.
  17. wow, 10 times more expensive. the vinalla on ebay is the tahitian variety from Papau New Ginea, I believe. Luis
  18. I've been using Tahitian Vanilla beans grown in Tahiti for chocolates, and the prices keep on going higher and higher, due to a bad crop last year. Anyway, I was wondering if anyone used Tahitian vanilla grown in other areas besides Tahiti. For example, I have no experience with Tahitian Vanilla grown in Papua New Guinea, which seems to be much cheaper. I wanted to get anyones feedback. Has anyone used both tahitian beans grown in tahiti and from elsewhere? Luis
  19. Savory can be tricky, because if it's done incorrectly, it will over power the chocolate. you need to make it strong enough to taste, but not overpower. I would tend to agree to go more on the subtle side using them. Try rosemary, basil etc Luis
  20. Luis, If you are going to make your pates de fruit layer with a lot less sugar, you had better do some shelf life experiments. The sugar is important for the antifungal and antibacterial effects. ← hi kerry, I never thought of that. I might have to rethink my stratagy. Luis
  21. John, I took a look at that thread. It did answer my question. I need to get pomona's universal pectin, which is designed to gel with low or no sugar in the recipe. It's exactly what I was looking for. thanks Luis
  22. I have not used those or heard of those. I'm not too familiar with pate de fruit. I am using g-pectin by the way. luis
  23. I don't have much experience in making them, and had a few questions. I made a pate de fruit to be the second level of a chocolate. The recipe called for alot of sugar. I was wondering is it possible to lower the sugar without effecting the quality of the pate de fruit? Is the sugar providing more than just sweetness? The pate de fruit came out fine, it's just way too sweet for my liking. Luis
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