onetoughcookie
-
Posts
125 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by onetoughcookie
-
-
Uh-oh.....I just did a bunch of them for a little girl's birthday party!
-
Yeah, that's what I meant. The booze with the gold sparkles in it.....thanks.
-
Seriously, no one has tried this stuff? C'mon...it can't be worse than a shot of
Jaegermeister, right?
-
I'm in love with the look of these. I want to use then for jeweled cookies, but am mildly worried.
Does anyone have any experience with them? I ate a test cookie in front of the mirror.
The only telltale sign is a little glitter on the face, fingers, etc. Better than oversaturated
black royal, right?
Any comments will be appreciated.
Thanks, EGulleters.
-
You want the espresso/water mixture to be a bit on the paste-y side....you don't want to add too much actual liquid to the buttercream.
You can also add a splash of Kahlua to the mixture (ssshhh.....just don't tell the kiddies).
-
-
I work with royal ALL the time, and I agree with everything Mary from Beaches Pastry said.
(Hi Mary!)
And, I use fresh lemon juice as my acid. It definitely improves the taste, and my theory (and it is only a theory) is that the lemon juice helps royal dry faster, thereby
sometimes inhibiting dark colors from bleeding into lighter ones.
And, I'm PM-able, too! Good luck with the royal! Keep us posted with your results!
I will make a test batch in a day or so and then post my great success (or screw-up
)Thanks for the information about the lemon juice...I am opting for lemon juice.
Do you have any photos you could post of something with its Royal decor?
if you go to onetoughcookie's web site (linked in her sig line), you'll see her BEAUTIFUL cookies and other creations!
-
I work with royal ALL the time, and I agree with everything Mary from Beaches Pastry said.
(Hi Mary!)
And, I use fresh lemon juice as my acid. It definitely improves the taste, and my theory (and it is only a theory) is that the lemon juice helps royal dry faster, thereby
sometimes inhibiting dark colors from bleeding into lighter ones.
And, I'm PM-able, too! Good luck with the royal! Keep us posted with your results!
-
-
Check Pfeil and Holing, too! They are an excellent source!
www.cakedeco.com
-
I agree completely with the suggestion that the show be an hour, start it off with Anne cooking something in a restaurant kitchen, then bring her into her "home" kitchen at the studio and let her translate it for the home cook.
That said, I'm happy just to have this show on FN. I loved it. I think she's brilliant. She'll gain confidence in front of the camera. Seems everyone starts out a little awkward in the beginning.
An hour would be better.
Oh, for the record, pro stuff turns me right on. I
stainless steel, fire power, power equipment and walk-ins.Turn offs: anything instant or pre-packaged.
I think it might be safe to say that people who are Egulleters wouldn't have issues with pro-equipment, etc. I
I can't wait to see Anne's show this Sunday....I believe she'll be roasting a chicken. I can only
imagine what she'll say about trussing that bird!
-
are people REALLY turned off by pro stuff? Almost every cooking show out there uses a Kitchen Aid mixer. (Of course, you can debate that a Kitchen Aid mixer really isn't a true pro mixer and that you need a big Hobart instead..) And then there are the pro style cook tops and ranges. All the rage in home kitchens. They are designed to LOOK like a pro range.
I think people are more accepting of it. And really, if the title didn't have Restaurant Chef in it, I don't think I would have even brought it up.
The mixer on Gale Gand's show might have been a tabletop Hobart model. My memory is
a bit fuzzy.
-
I keep thinking of the title of the show. It has "Restaurant Chef" in it. Would it be better if the show were set in an actual restaurant kitchen? Should she wear a chef's uniform? It would be nice to see the professional restaurant chef aspect emphasised, in my opinion. Of course, that seems to be the opposite of what Food Network wants.
I once was on the set of Gale Gand's cooking show, "Sweet Dreams". I was introduced to her
and we were talking about the show, props, etc. She said there was a lot of viewer reaction to the fact that she was using a professional mixer (it might have been a Kitchen-Aid pro?). Reaction was so strong that they subbed it out with a retro-styled MixMaster, complete with glass bowl and double beaters.
My point is, according to FN execs, there are alot of people out there intimidated by restaurant chefs, so taking Anne out of the restaurant kitchen, and putting her in a home kitchen setting might "play better in Peoria". Oh, and BTW, the exec producer of Gale's show is the same producer of Anne's show. And, in fact, he's exec producer of FN's Rachel Ray show.
I'm thrilled to see a real person using real food and cooking it. We need to see more shows like this. Cutting the on-air hours of Sandra Lee, for example, and give some of them to
Anne, and people like her. At least when Anne cooks, she won't use a powdered "vinegar-ette"
pack, whipped topping, canned fruit, etc.
Sorry for going off on a rant tangent. Couldn't help myself.
-
I just watched the leg of lamb episode, and I think it was pretty good. She definitely
imparts a great deal of info, while trying to establish her own brand (ex. earl for oil).
When Anne was tying up the leg of lamb with string, she actually said "go downtown", and I
almost spit my coffee across the room!
She does flail around alot, but that's Anne. Her restaurant is in my neighborhood,
and I've eaten there a lot. We have friends in common, so when I see Anne, we alway
chat a bit. She really does that kind of mini-dance when given compliments on her food!
She's such an integral part of Chef Batali's team on Iron Chef America, so I think it was a natural
for FN to give her a platform of her own.
-
How about this?
I'm terrible at this hyperlink thing.
-
I'm hoping this is the year that Shirley Corriher finally publishes BakeWise.
MelissaH
Second the motion.
-
Auto Owners Insurance offers a policy. It was costing me about $550 a year.
-
I absolutely love it! Personal, without being gimmicky or childish. Beautifully executed, too.
A most fitting tribute.
Pat yourself on the back...you deserve it.
-
First off, this is a wonderfully cathartic thread for me. Misery is totally loving the company over here!
That said, I do hate the cleaning, but what's particularly irksome these days is that I've
switched to a more eco-friendly dishwashing liquid. In fact, I've switched around several times
because I think these products, while being kind to the earth, aren't so great at doing the job
they were produced to do. Now, it could be me, and I'm willing to accept that, but I don't think
this stuff cuts the mustard (or the buttercream, as the case really is). I've
been brainwashed my entire life with the formula "more suds=cleaner dishes".
Not as many soap suds with this stuff, and scrub as I might, I'm just not convinced that my
dishes, bowls, utensils, etc., are really as squeaky clean as I like. So, I reach for the white vinegar, and splash that into the sink. I'm not searching for Palmolive
"Madge the Manicurist" (I'm giving the age away with this reference) results, as I also wear
rubber gloves. I just want to use less detergent and clean my dishes.
Is that too much to ask?
-
Thanks for the feedback - I'll be price comparing and taking advantage of the USPS click and ship discount.
Mary
Mary, great thread! I'm going to check out USPS, too!
The last order I shipped was to California, overnite Fedex, priority dellivery. And,
it was a 15 pound shipping box with excelsior and newspaper protecting 3 tuck top white boxes filled with 75 cookies nestled in bubble bags. Sort of like "a riddle wrapped in a mystery
inside an enigma". And, I never saw the bill, as it was charged to the client's Fedex.
I don't even want to guess what that cost!
-
This is the result. I didn't do anything pretty with it for the picture, it's just piled in a bowl, but it was easy to pipe or spread before chilling and plenty (maybe a little too) firm after chilling. The flavor is sweet and milky but I'm curious about dissolving some skim milk powder in the evap just to see if it would up the milk flavor even more. Maybe another time.
I bloomed 14g gelatin powder in 120ml evaporated milk and whipped in 300ml sweetened condensed milk, 60 ml evaporated milk and 60ml corn syrup cooked to 110 c (230 f) until it thickened and cooled. I then folded in 250ml cream, whipped soft.
I didn't add rum because I didn't have any on hand but if I had to make the cake you described I would probably just make a pistachio cake, soak it with rum syrup, fill between the layers with the mousse and coat it in whipped cream.
Notes: If I were to make it again I would try less gelatin, it's a little too spongy once chilled. If you try it, pay close attention when cooking the s.c. milk. It scorches VERY easily. I toasted the first batch just by walking away for ~30 seconds to check on the cream that was whipping at the same time. For the second batch, I stirred constantly and poured it through a sieve at the end.
What you did is beautiful!...taking the time to make this, photo it, etc. Thank you so very much
for your hard work.
What did you think of the taste? What did you ultimately do with it?
-
This is the result. I didn't do anything pretty with it for the picture, it's just piled in a bowl, but it was easy to pipe or spread before chilling and plenty (maybe a little too) firm after chilling. The flavor is sweet and milky but I'm curious about dissolving some skim milk powder in the evap just to see if it would up the milk flavor even more. Maybe another time.
I bloomed 14g gelatin powder in 120ml evaporated milk and whipped in 300ml sweetened condensed milk, 60 ml evaporated milk and 60ml corn syrup cooked to 110 c (230 f) until it thickened and cooled. I then folded in 250ml cream, whipped soft.
I didn't add rum because I didn't have any on hand but if I had to make the cake you described I would probably just make a pistachio cake, soak it with rum syrup, fill between the layers with the mousse and coat it in whipped cream.
Notes: If I were to make it again I would try less gelatin, it's a little too spongy once chilled. If you try it, pay close attention when cooking the s.c. milk. It scorches VERY easily. I toasted the first batch just by walking away for ~30 seconds to check on the cream that was whipping at the same time. For the second batch, I stirred constantly and poured it through a sieve at the end.
WOW!!!!!
-
There is a wild strawberry liqueur from Italy called Fragoli.... www.fragoli.com
It looks pretty interesting...contains whole wild strawberries
I've used this product!! It's DELICIOUS It's great in buttercream...very lovely strawberry flavor.
I'm a big user of flavored vodkas in fillings. The Stoli raspberry really works well with
raspberry puree and a little lemon juice. The flavor is really heightened.
-
Since it's a tiered cake, have you suggested to the couple that you could do one tier "his" cake and
one tier, "hers"?
It might be better than trying to incorporate two flavors into one cake, where you run the risk of the flavors getting lost within each other, or one overpowering the other.
They want the flavors together. Dead set on it.
And it's a little one, really...just for them and a couple of friends. The real
cake for the party is yellow cake with brown sugar buttercream filling.
It's a big order, actually, and I just want them to be happy!
Thanks for your suggestions!
Any Ideas for Disco Sparkles?
in Pastry & Baking
Posted
I should have said these were for a child to begin with...sorry. But, thank you for your honesty.
I truly was looking for an honest opinion.
They're going to be cupcake toppers. Now I'll be curious as to what the birthday girl says, and, what the mom says!!