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Everything posted by sote23
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Cooking with "Chocolates and Confections" by Peter Greweling (Part 1)
sote23 replied to a topic in Pastry & Baking
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- 537 replies
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I've searched the internet with no luck. Anyone know of a recipe with just rosehips, or with rosehips in combination with something else?
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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
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Cooking with "Chocolates and Confections" by Peter Greweling (Part 1)
sote23 replied to a topic in Pastry & Baking
hi alana, thanks for the tip. Luis- 537 replies
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Cooking with "Chocolates and Confections" by Peter Greweling (Part 1)
sote23 replied to a topic in Pastry & Baking
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- 537 replies
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Cooking with "Chocolates and Confections" by Peter Greweling (Part 1)
sote23 replied to a topic in Pastry & Baking
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- 537 replies
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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
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hi john, you say you use letter trays. I'm having trouble visualizing that. what is a letter tray? Luis
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ok, so it sounds like it will hold alot of chocolate. Luis
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did someone say Paris chocolate course? I'd love to hear the details on that. Welcome Carol. Luis
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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
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hi mary, what size pans will fit? I don't see any dimensions. Luis
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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
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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
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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
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thanks for the info. I had no idea hawaii grew vanilla.
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wow, 10 times more expensive. the vinalla on ebay is the tahitian variety from Papau New Ginea, I believe. Luis
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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
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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
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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
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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
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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
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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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sounds like your temperature is off. every chocolate is different, so experiment until you get to the right temperature for that particular chocolate. Luis