["Single Spoon Quenelle" Technique]

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Not to disparage the quenelle, but personally, I've never found it to be very attractive. I think "football blobby thing" describes it quite accurately. I've never really understood what the big deal is. I like to do anything BUT that shape.

I must respectfully disagree about the Quenelle . A perfect Quenelle will look as though it is floating atop what ever it may be garnishing. In many prepared dishes it will be a garnish that will add just the right amout of richness, lightness, and finish. It can make a dense or rich item appear to be lighter, not only in looks but in taste.

There should be nothing blobby about a quenelle.

The only trick is to approach your medium with a closed spoon. Open requires to many swipes to achieve perfection. By closed spoon, I'm referring to the top of the spoon as you begin your swipe inwards towards yourself. Assuming you're holding the spoon like the handle of a bicycle, the top edge should be pointing towards your face or chest closing the opening between the cream and the top of your spoon. Does that make sense?

Luv the Quenelle If it's not perfect then go commando

[Home made guitar cutter]

I totally appologise if I'm repeating someone else. I just did not have the time to read everything w/ mom's day and all.

I have made my own with some great sucess. It does involve collecting old residential ice makers. Even the commercial will work. There are many cube size varieties. Check it out.

pan

[Mystery Pectin]

I haven't worked with pectin before, and I've found that some of my recipes call for specific types.  I recently purchased a pound of pectin (I wish my name were Peter Piper), and there's no indication on the labeling as to what type of pectin it is.  Is anyone familiar with a battery of sugar/acid tests I can run to determine what type of pectin I have blindly bought?  Is price a good earmark of pectin type?  It seems to be cheap stuff at $35 per pound.  Thanks in advance for any suggestions, everyone.

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Skwerl,

Chances are if you bought a sealed can of pectin from a bakery supply, it is mostly apple pectin.

Any numbers on the can like 440 or E440 ii?

I know this does not answer your question, but I will think more and look in my office if I have any testing methods..

pan

[schwarzwald kirsche torte]

The pate brisee would work but I need to make it chocolate. Would you happen to have a recipe which would include cocoa?

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[schwarzwald kirsche torte]

Audrey,

I might be repeating someone, didn't have time to read.

You can use a simple pate brisee. Blind bake and use a rasp jam so the cake layer stickes to it. Then build as usual.

pan

I have also made it with a japonaise type bottom

[Fry Bread]

he's serving the fry bread with calabaza fondue & a sun-dried tomato & chipotle salsa. haven't tried it yet, but once we have it worked out, i'll be happy to report back & let you know how it is 

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Hi Bluechefk,

I would be thinking more along the lines of a crisp chip type bread. Possibly a premade bread refried or a focaccia type dough rolled very thin. Just my opinion. I've actually had this... somewhere???? maybe Jamey Fader at Lola??? See if Lola has a site and maybe they describe the fry bread.

HTH's

Panini

[Heat lamps for small-scale sugar work]

Thanks so much for the replies, everyone!  Hmm, so basically I just need to figure out a way to mount a 250 Watt halogen bulb so that it doesn't fall.  This looks like it could be quite a bit more portable than a commercial model, and it sounds like a project I can tackle tonight!  Is there any particular reason that the support is a box?  Is that designed to keep more heat in, or is that simply a design choice over making something with legs instead?  What did you use for your box, Tweety?  It looks very glossy like acryllic.

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No, not halogen bulb. A regular heat bulb. Halogen will not produce enough heat.

pan

[Heat lamps for small-scale sugar work]

Hi Gulleteers!  I tried making leaf croquant the other night, and it was a dismal failure.  I just couldn't keep the caramel hot enough to keep it foldable.  I think what I need is a heat lamp to keep it warm, and I could use one for pulling sugar as well.  I am hoping you guys could give me some suggestions for what to get and where I should order one.  This won't be something I use every day, so I don't want to spend a fortune, but I do want one that will work well to keep small quantities of sugar warm.  Any suggestions are appreciated!

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Hello,

a 250 watt light is what you're needing as others have said. I would make sure the core of the wire is large enough to handle the watts. It is best used with a creamic outlet. This can be found at any major home center.

I would recomend that you install a dimmer switch somewhere between the plug and the bulb. I had the helper at Home Depot gather everything and explain the simple installation.

If using a box, you can lower and raise the bulb for heat intensity but the dimmer will do better.

I find clear bulbs to create a lot of glare so I go with the red ones.

HTH's

decades of sugar work

Panini

[Rye Bread: Tips, Techniques & Recipes]

Does anyone have a decent rye bread recipe?  I've been trying to work out a 2 1/2# loaf for my bakery and am having very  little luck.  We bake a multigrain and a white sandwich bread that works great but the rye recipes I've tried are either like bricks or don't taste like rye at all (I've even bought the king arthur rye flavoring to add but don't think it improves the flavor all that much).  I need to be able to make the dough a day ahead and proof and shape it then leave it overnight to proof the next day to bake (at least this is what I do with my other breads). 

Any advice would be very welcome!!!

thanks stacey

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I am so new I don't even know how to post properly. I wanted to mention clear flour if you are mixing the day before. I've always used a percentage blend with rye depending on my needs.

pan