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    Honolulu, HI

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  1. What texture are you after? I've been using my iSi Gourmet Whip for quite a while with great success. You have to make sure you shake your iSi VERY, VERY vigorously to mix your mixture and the NOS before dispensing it. I normally use heavy whipping cream, sugar and/or honey, and fruit puree for flavoring. I had problems the first couple of times I used my iSi, with the mousse coming out very runny. No problems after I started shaking the iSi very vigorously before dispensing.
  2. Make matcha-mallows ! ! ! Green Tea Marshmallows
  3. There are two-compartment pastry bags out there. Do a google search on dual color striping bag. You'll find entries like this one
  4. I use a similar recipe to make vegan truffles and adjusted the amount of tofu and other liquids like coconut, soy, rice, almond, or hazelnut milk to make mousses, gelees, panna cottas, etc. I use agar agar powder in place of gelatin when I need a gelling agent. I've made various flavor variations including earl grey tea, green tea, lavender, lemongrass, ginger, and mint. One of the surprisingly good ones was a "Mexican chocolate" version using cinnamon, Kona coffee, ancho, and chipotle peppers with a smidge of cumin thrown in. I just winged it and kept adding ingredients until I got the fla
  5. Just got back from our weekly Farmers' Market. Had a chance to talk to one of my beekeeper friends about the "creamy" honey. Turns out that there are only two varieties of flowers in Hawaii that will produce creamy honey. One is kiawe, which is a variety of mesquite, and the other is ohia lehua, which is a variety of myrtle. The honey is very creamy when it's fresh from the hive and it darkens to what we know as the "regular" honey color and consistency over time. They harvest the freshly-produced honey and chill it to keep the creamy color and consistency. One of my pastry chef friends ma
  6. The fermented honey I got is a mixture of all of the leftover honey that the beekeeper dumps in a bucket after bottling the harvested honey. I guess after a while, the yeast in the air starts to do its thing and the honey starts giving off an "alcochol-like" aroma, but it's still sweet. It also starts to get a bit watery. One of the best Chambord truffles I made was with some fermented honey, but I used that batch all up. My friend says he has another jar of fermented honey for me the next time I see him. As for creamy honey, some honeys that are harvested very early are naturally creamy.
  7. KKLL00b

    Creme Brulee

    I had pretty good results with a lemongrass/ginger panna cotta so I decided to see how it translated to creme brulee....FABULOUS!!! I recently took some classes on Mexican cooking techniques and we made flan de coco and flan con queso. I may try my hand at a coconut creme brulee since the coconut flan turned out great. My kaffir lime trees are about 12" tall now so I may use a few leaves to make a "Thai" influenced brulee with lemongrass, ginger, and kaffir lime leaf. I may also use pandan instead of vanilla, but I'm wondering how the green color of the pandan extract will affect the color o
  8. I made the beehives with some "fermented" honey that a beekeeper friend gave to me. Turned out really good. Now I have to make the hives a bit larger to put more honey filling. Maybe I'll make a series of hives with different ganache/honey combinations. The first hives I made were too small so they kept slipping off the dipping fork. I narrowed the space between the tines, but then it got too narrow and balancing the hive was "very challenging". I'll also try stabilizing the honey with cocoa butter to see how it works. Beware of the hives of March!!!
  9. In addition to piano wire, you might also look into braided stainless steel fishing leader. Some friends use it for stringing necklaces and it would be interesting to see if you could find the right guage for guitar cutter use. It comes in coated and uncoated form. You can do a google search on "stainless steel wire fishing leader".
  10. KKLL00b

    Cocoa Powder

    I've used Scharffenberger, Valrhona, Cacao Barry, Droste, and a few others, but I prefer Bensdorp.
  11. I once ate "the best" panna cotta ever at a friend's restaurant before it closed. It was infused with lemongrass and a bit of ginger. I googled several panna cotta recipes on the net and finally settled on the one I found at Lynne Rossetto Kasper's Splendid Table website. It calls for heavy whipping cream, sour cream, and gelatin. Try the recipe asis before reducing the gelatin. To minimize the "cooked" taste in the cream, after blooming the gelatin in water, microwave the gelatin/water mix at low power for about 10 seconds and stir until it's fully dissolved. You may need a few more zaps
  12. I've taken the Scharffenberger tour a couple of times, when I was in Cupertino for some computer classes at HP. We drove up to Berkeley and found it was really easy to find the place...just follow your nose to the "chocolate smell". When you take the tour, try to stay in the back of the group. They passed out samples of the various chocolates so the guys in the back are caught holding the basket of samples. We were in the front the first time, but did manage to snag a few more samples when they put the basket on the table before beginning the factory tour. We lucked out because we were o
  13. I help a friend in his commercial kitchen and we use blocks and pistoles. Pistoles are more convenient to work with, but some of the chocolate we use only comes in five kilo blocks. I coarse chop the blocks and run those pieces through a food processor to get small/fine pieces. Our standard recipe use four pounds of chocolate so I often practice making various garnishes like shards and curls when chopping the block. I change the angle and thickness of the cuts to get various textures/sizes. It's kind of neat when I get everything "just right" and all the fine "needles" fall of the knife b
  14. I like your idea of using a stand mixer to make ice cream. I won't have to buy an ice cream maker now. If you want an easy method of getting all of the dry ice out of the bowl, try lining the inside of the bowl with a sheet of aluminum foil. Just press it firmly against the inside of the bowl and add the dry ice. All of the dry ice gets removed when you lift the foil out of the bowl.
  15. I've tried a bunch of orange liqueurs, Grand Marnier, Cointreau, Triple Sec, and Curacao, but the one that I really like is Orangecello. Someone gave me a bottle of Everclear a while back so I think I'm going to try to make my own orangecello by infusing orange zest and maybe a bit of Hawaiian vanilla bean for a few months. I'm trying to get some K'au oranges from the island of Hawaii to use so I can have a "Hawaiianized" version of orangecello. Several friends have tangerine trees and I always end up with loads of tangerine so I may try some "tangerinecello" as well. Besides using orange-fl
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