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Everything posted by Desiderio

  1. Life saver, as always Kerry! I used to have all of the charts and might be because we moved hundred times in the last 10 years, but I can't find them anymore. Grazie di cuore 😘
  2. Thank you! I think I might jump, I really need to learn something new, even if it is not hands on at this point. I have been researching on DIY panning attachments for the KitchenAid, and I have gathered the parts to start the project (my son will help with that). So hopefully I will be able to do some panning, which is really what I want to work on, and like Kerry said, it needs hands on practice. I will report back, thank you for your input, I really appreciated it :-)
  3. I have been eyeballing the confectionery technology course for few year now, but it was a little out of my price range. Now due to the Covid19 restrictions, they are offering the course online, and the price, of course, is more reasonable. The practical part will be missing, but since I work in the field, maybe I can work on tests at work, or something like that. The only thing would be things like panning, I really want to gain more experience in panning and it requires hands on. Just wondering if anyone here has attended the course, and what are your thoughts on the matter. Thank you, as always. I hope next year we will be able to attend to the yearly workshop :-)
  4. Ohh, I never made those, they look amazing! Maybe weekend project. Thank you for the inspiration, your pictures are screen licking good!
  5. For some reason bread has been lasting longer at my house (not sure why, the kids and I are carboholics!), anyhow, baked some oat honey from KAF site, this is the Back of the Bag Oatmeal bread. As always I did a preferment, lowered the yeast amount (no sourdough, as I was refreshing it) and longer proofing time. I really like it, it's super light and pillowy, like bakery store bought, not shelf bread. I want to make some sourdough crackers today, I have a some discarded that I want to use. Happy Bread Baking πŸ™‚
  6. From KaF recipe site, honey oat pain de mie https://www.kingarthurflour.com/recipes/honey-oat-pain-de-mie-recipe . I tweaked it a bit, making a preferment, lowering the yeast amount (longer proofing time, S&F), and using some whole wheat flour as well. This is going to be a new staple at home, is incredibly fragrant and pillowy.
  7. Mission figs bread from Martin Philip at KAF. Beautiful recipe and pretty great bread, same day with an overnight preferment. Scoring needs some work. https://www.kingarthurflour.com/recipes/mission-fig-bread-recipe
  8. I tried my hands at the Approachable loaf http://thebreadlab.wsu.edu/the-approachable-loaf/ http://www.thefreshloaf.com/node/62486/community-bake-approachable-loaf-bread-lab I made the starter the day before, left it overnight and placed in the fridge in the morning, because, well I had to go to work unfortunately. Flavor is really great, I will be baking more of it, with some variations, next one with a stiff starter. Happy baking
  9. I agree, we are just postponing it :-) Sadly I did finally cancelled my airbnb reservation. Stay healthy and sane everyone, yes I meant sane, kids home from school, spouses working at home, its going to be challenging 😜
  10. This reminds me of mini round focaccia we used to get back home in Italy, more like focaccia Genovese. To me looks like the picture doesn't match the name. That is definitely not a tarte but a raised dough, probably brushed and sugared on top.
  11. Thank you! I'll give it a shot. If all fail (due my lack of skills and not anything else), I am thinking my safest bet is to use royal icing to write on the eggs, because I suspect, I am going to have some running left and right with chocolate. Royal icing should be firm enough to stay put.
  12. I have a project that I have to do for Easter at work, and I am dreading it. I am supposed to write on chocolate eggs, and I have the worst hand writing even and I hate hand decorating. Also my hands have gotten super stiff with the years and I don't do well with fine and intricate designs. Anyway, I have been trying to brainstorming and figuring out a new modern way to write on these darn eggs without using a piping bag and my not so great hand writing skills. A friend of mine has one of those Criquet (sp) and I was thinking maybe we can figure out a way to have her cut me some stencils with the names and somehow spray them on the eggs, not in the mold but after I have un molded them. Or maybe would it be easier to do it into the mold before I pour chocolate? Anyone tried something like this? I have seen stencil work around this page, wondering if I can do with something like a name or a word in a curved mold. Thank you :-)
  13. Sorry, I mentioned I was going to look into Tradizione in Evoluzione, by il grande Leonardo Di Carlo, and I forgot. He has several recipes for pastry cream where he uses around 250 gr of cream and 1000/750 gr of milk.
  14. I believe I have a couple recipes in one of my Italian pastry books, that calls for heavy whipping cream, I can check when I get home.
  15. I think I figured it out, more or less. Kitchen is really cold and we don't have ovens (they told me that I have two wall ovens at the new facility that is been built, let's hope I get to see it soon). Anyway I made tents with cardboard boxes and use the heat gun to keep it warm for a bit before, and after i poured the blobby mess. Also I am curious to push the experiment farther and let the blobby mass on the stove and let it grow and set and the pour, like we see in the video I have posted. I will need to use the larger kettle or 1/2 the recipe, because I have tried with this last batch and I chickened out since it was raising above the edge of the kettle 😜
  16. Me too! You have been the glue of everything here on Egullet and the source and inspiration of many delightful projects. We will be driving through Canada from GR, fastest way to Buffalo.
  17. Thank you so much for doing this! I hope I didn't open a can of worms, seems like a lot of work, i was hoping for more flexibility from those companies, but i understand that tours cut into production and health codes and all. Thank you again for looking into all of these options!
  18. Booked our stay. My husband will accompany me (if there are no surprise installs or emergencies at work), maybe not for the workshop, but we can still explore the city and make it into our yearly birthday escape. I have booked an Airbnb in Allentown. Also last time we were in St. Catherine we had dim Sum at MA Chinese cusine and I would like to go back, because it was incredible, and I can't find that here. I am excited to meet all of the wonderful people here, after so many years (I got the pleasure to meet Ruth many years ago in Colorado:-)).
  19. Wondering if we can plan a tour to one of Buffalo famous candy shops/kitchen. Since I have been researching about sponge candy (for work, and I am total novice in that department). I wasn't aware that sponge candy was one of Buffalo specialty ☺️. It would be cool to tour one of the companie's production facility. Just a thought.
  20. Thank you, I didn't even think about the slower cool down part, it makes sense, and our kitchen is quite cold.
  21. You call it, is there any secret to it? Admittedly I have never made it myself, is not a typical Italian candy (we do have rock sugar that is usually colored black and we hand it out to naughty/or not so naughty children on the 6th of January, Epiphany, it's called carbone, which is charcoal), anyway, at work they have a recipe (sugar, corn syrup, water, baking soda and vinegar) and I am supposed to make few batches. I have checked Greweling recipe and calls for gelatin, and all of the video I have watched on professional candy makers, they all use gelatin. Do you have a specific process, tips? And do you use gelatin or not. This is one of the videos I was watching, pretty straight forward, but their sponge looks so airy and super light. The couple of times I have tried, it still feels too heavy and glass like in some parts. I have not spread it and tried to just let it be. Any tip, discussion is welcome :-) Thank you
  22. Do you strain the zests from the cream before adding it to the chocolate?
  23. How and when will the money for the workshop be collected? Sorry this would be my first one, sadly, so I want to make sure I am not missing anything important, as paying on time πŸ˜„
  24. Tug to my heart! Hazelnut and caramel <3. Beautiful.
  25. Gorgeous line! You do such an elegant work, its a pleasure to look at, I can only imagine tasting them πŸ˜„
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