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Posts posted by aguynamedrobert

  1. My tempering technique is very standard with chefs. I have it listed below...

    Tempering for Dark Chocolate:

    1) Melt Chocolate in a bowl over a double boiler to 120 degrees F.

    2) Let cool away from heat to 105 F in the same bowl.

    3) At 105 F add the seed chocolate.

    4) Keep seed chocolate in the melted chocolate until it reaches 89 degrees. Remove any chocolate that has not melted.

    5) The chocolate is now tempered.

    If you have the chance at any time, go to see chocolate actually tempered by a professional. I actually just taught a class in Salt Lake City this week and I had a lot of questions that I see on this thread. Once you see it done it is a lot easier to accomplish.

    Have a great day,

  2. gallery_49449_4731_75268.jpg

    I've heard a few people recently say that the best Creme Brulee they have ever made was a coconut creme brulee...Anyone tried this?

    I did wip out a Milk Chocolate Creme Brulee yesterday...It turned out pretty good but I think only certain people would like it. Have you guys tried a milk chocolate creme brulee before?

    How do you post pictures on here by the way???

    Have a great day!

  3. Ok I think it is just about time to get some good Creme Brulee recipes from everyone. What is everyone's favorite style of Creme Brulee? Any certain techniques? I just started reviewing my creme brulee recipe again and wanted to see what types everyone likes and what flavors they like.

    Have a great day,

  4. The moisture in any baked good will be mostly from the fat that is in the recipe. When a batter has mostly butter it seems to have a harder crust and dry out slightly faster. My suggestion would be to add oil to the recipe. Oil is liquid at room temperature so it give the "moist" feel to the baked good when it is baked and ready to eat. Water will mostly evaporate out and will continue to dry out the baked good but the oil will keep it moist...

  5. No pudding lovers or makers out there? I would love to hear some comments. I am designing my recipe right now with cornstarch and egg as thickeners as well as using both Madagascar and Tahitian Vanilla...I would love to hear what others have done...

  6. Ok...I have been working on my Pudding recipe lately. I have been using different Vanilla's from different origins and some puddings with eggs some without. Some with corn starch and some without. What is everyone's favorite or best way to make vanilla pudding? Any recipes or suggestions?

  7. I would agree that around 1 1/2 to 2 years would the time I would keep it. In a perfect situtation, which none of our homes are, I think it could last much longer but over 2 years in a normal house is pushing it...

  8. Ruth you must have read my mind...that was going to be my next question which I will still ask...

    What is the best source to buy Whole Vanilla Beans online? I need something with not a cheap but a reasonable price and top quality...where are the top quality beans sold on the web?


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