cheripie

Andrew Shotts also informed our class of the freezing option. (The reaction from most of us was You can what?! ) It's changed the way I make things since I can now make a whole batch and not worry about waste. I recently went through the process as described aboved and the results were fine. What I froze included a chocolate with a layer of raspberry pate de fruit and a layer of raspberry ganache. The inside was as before freezing. I noticed the outside did loose a bit of shine, but not bad. I decided next time to use smaller containers, since I did have some extra room and though I did try to add some filler, it would be better to have less air in there. (I don't have vacuum.) I also realized if I use smaller containers, I can be more selective about what I defrost; not having to taking out a whole batch if I don't need it. Especially since the process takes several days.

I don't know if this will help others, but it's worked for me: I've been using a long flat double handled knife to cut ganache before enrobing. It goes all the way across with one cut down. I've tried other knifes but I am terrible at cutting a straight line, even with a guide. It's not cheap, but until I get get the funds together for a guitar, it helps. Here's where I got it: Double Handled Knife

Here you go: Roz's Cheesecake Here's how you do it: go to recipe and copy the URL. Return to post and click on the little [http://] box above your post. Follow directions. The URL will appear in the text of your post, but whatever you call it (Roz's Cheesecake) will appear in the actual post. ← Thanks so much! Cheri

I just posted my Mom's cheesescake recipe that goes back at least 30 years. I don't honestly know where it came from. It's very creamy, but light, and uses the separated eggs as you've asked. (Can't yet figure out how to link to the egullet recipes. It's called Roz's Cheesecake.)

Roz's Cheescake Crust 8 oz crushed graham crackers 3 Tbl Sugar 3 Tbl melted butter 1/2 tsp cinnamon Filling 3Tbl Flour Pinch salt 1 Cup sugar 3Tbl sugar 18 oz. cream cheese 6 eggs separated 1 1/2 cups sour cream 1 tsp vanilla Preheat oven to 300 degrees. Crust Combine ingredients and set aside 1/4 cup. Use rest to cover bottom and 2 inches up sides of buttered 9 inch springform pan. Filling All ingredients should be at room temp. Sift flour, salt, 1 cup sugar. In an electric mixer, beat cream cheese unil no lumps. Add sugar, flour mixture until creamy. In another bowl, whip egg yolks. Mix yolks with cream cheese mixture. Add sour cream and vanilla. Make french meringue with egg whites (beat with 3 Tbl sugar until stiff). Fold merigue into cheese mixture. Pour into prepared pan. Sprinkle top with reserved crumbs. Bake for 1 hour at 300 degrees. Turn off heat, open door 1 inch and cool in oven for 1 hour. Remove from pan when completely cool. Keywords: Dessert, Intermediate, Cheese, Cake ( RG1962 )

I saw you today on GMA and thought you did great. You moved along quite nicely, had a good rapport with the hosts and gave some good quick tips. Well Done!

Points all really well taken. I definitely want to keep it positive. I'm still looking for my target market. The gym I'm going to is pretty upscale, so I'm hoping that even if I don't sell as much as I would like, it'll get my name out there for other events. I did something at a smaller place for Valentine's Day and it got me doing favors for 2 Bar Mitvahs, so that time it paid off. The comment about samples is very interesting. I'm going to try it this time, but will certainly keep thinking about that. I'm also going to be doing some chocolate tastings for a local town program over the summer, so hopefully I can find (or create) more people that "get it". Thanks so much! Cheri PS I'm a converted milk chocoholic...

I'm setting up a vendor table for the first time to sell Easter stuff next week at my local gym. They have people in most days to sell all kinds of things. To make a long story short, I make chocolates and other confections as you all do (from everything I've read, maybe not quite as well yet...) using what I call real chocolate by tempering. I use Guittard. Another person has been selling their stuff there for quite a while and everyone knows her. I know she's using melting chocolate (coating chocolate or pate glace, whatever you want to call it.) So how far do I go in telling people, showing people etc. what the difference is? I planned on having a handout explaining politely the difference, having a plate of pieces of good Guittard dark to taste, having some other finished items to taste. I certainly don't want to disrespect someone else, but at the same time I want to know the work that goes into what I do and the quality and taste difference. How does everyone else feel about not using tempered chocolate? Hope I'm not off base here. From the lurking I've been doing, you all are incredibly helpful. Cheri

Thanks for the compliment! It's my take on an opera cake, but since I don't like the typical coffee flavor I use almond and amarmetto. One layer ganache, one layer almond buttercream, marzipan on top, then choc glaze. If you need more info, feel free to PM (I think that's right?) me. Cheri

French Meringue (just whipping the sugar and egg whites) is supposed to be the biggest volume, but the least stable. Italian Meringue (adding softball sugar to the whipping whites) is supposed to be the least volume but the most stable. Swiss Meringue (whipping the sugar and egg whites over a bain marie until 160) is in the middle. I like the swiss for pies and tarts myself. It comes out shiney and it's easier than dealing with the softball sugar and you get the comfort of "cooking" the egg whites. Cheri

On cake slices for an engagment party I used transfer sheets with a thin layer of chocolate and then broke up the pieces. You could also make more deliberate shapes. (I'm a newbie poster and it took me an hour to figure how to post this picture)