PastryGuru

I'm going to make my first attempt at tempering chocolate this week. At what point in the process do you add powder to the white chocolate? ← I add the powder while the chocolate is melting and adjust the color once the chocolate is completely melted. I find that it takes more heat than you think to melt the powders....if the chocolate is too cool when the color is added, then you add up with streaks.

Chocolate chips, in general, are not made to the same quality specs as "eating chocolate". Personally, I don't care to use chips unless they're also good enough to eat. When my supplier runs out of chips, I just melt and temper some couverture, spread it on a sheet pan and chop it into chunks when it's set. If I'm making 4oz. cookies, then I just toss some pistoles into the batter.

Proof boxes are helpful when you are limited on time. But you should also be doing enough volume to justify the costs. I would say that if you're only baking off a couple dozen daily, you really don't need a proof box. I've used the above method when I was working on a shoestring budget and it worked quite well. I made up my croissant and danish dough once a week and kept it in the freezer. Before I left for the day, I pulled what I needed and set it on a rack that was covered with a heavy duty zip-on cover...no warm water. Nothing ever over-proofed but I had to keep a watchful eye because the temperature was not controlled. During the summer, I had to start my day earlier because the kitchen was warmer. During the winter, I had to adjust my baking schedule and bake the croissants after the bread because the kitchen was cooler.

I think that what you are seeing is the reaction between the icing and the "skin" on the cake. High ratio cakes (i.e. cake mixes and from-scratch formulas that use emulsified shortening) are notorious for developing that skin on the top of the cake that sticks to the plastic wrap and if not removed, will cause the filling to separate from the cake when it is sliced. I try to remove as much of it as possible by rubbing the top of the cake with the palm of my hand because it does prevent the cake from absorbing syrup, which you must know by now, that I like to use. One thing that I've learned in baking butter cakes that will be chilled (e.g. for wedding cakes) is the importance of not overbaking. If the cake is dry going into the fridge, it won't be much better when it comes out. (Thaw at room temperature while the cake is still wrapped.) It's one of the rare occasions that I stand by the oven and wait for "the right time" to pull the cake and turn it out of the pan. Also, the shelf life of your cake will also depend on its thickness. (I get much better mileage out of 4-inch cakes than I do with sheets.) Btw, you are definitely right about the shelf life of the cake being shortened once the cake is iced. That's why I never keep iced cakes on hand and I wait until the proverbial last minute to assemble everything.

Well, I use the syrup 90% of the time, even if the cake is baked and iced on the same day. I find that it adds another dimension of flavor (and is a great way to use spent vanilla beans). You really can't beat a strawberry shortcake (butter cake filled with custard and strawberries and iced with vanilla buttercream) that's been soaked with a Grand Marnier syrup.

Seriously, I mean seriously? Really? I mean seriously seriously? Age? Refrigerator? That goes against everything I've ever learned or known about cakes, and storing them. For me, if the cake doesn't get iced the same day it's baked, or the day after, then it goes straight into the freezer, (well wrapped of course). Storing a cake (un-iced) in the refer just stales it faster. ← All of my spice cakes are based on oil (I never noticed that until now). Actually, the only one that contains butter is my fruitcake, but that's also prepared and basted with a lacing syrup every week for 2 months so I guess that's why I've never had a problem with it. The only reason that I brought up the refrigerator is that everyone isn't blessed with a cool environment in which to ice/store a cake. I bake and ice the same day, but sometimes, I need to refrigerate overnight. These cakes get a good dose of syrup that prevents them from getting dry and crumbly during their short duration in the refrigerator. I think there are three reasons why cakes go stale in the refrigerator: 1) the recipe: butter hardens when chilled so, not surprisingly, chiffon cakes (and other sponge cakes) hold up better in the refrigerator than butter cakes. For this reason, I pair these cakes in my mousse tortes. The only cake that violates this rule is my chocolate cake which doesn't contain chocolate. Just butter--a lot of it--and that cake actually becomes more moist, chocolatey, and easier to handle after a couple days in the fridge. (During the summer months, refrigeration is a necessity as this cake is so moist that it can go sour quickly.) It also contains a lot of sugar to play off the bitterness of the cocoa powder--and that's a happy coincidence. 2) the sugar content: it's true that refrigeration hastens staling. However, you can counteract that effect by incorporating additional sweeteners to your recipe. (Sugar is hygroscopic and absorbs moisture). Be careful though, because if you go beyond a certain point (i.e. 100% of the weight of the flour), you will have to use an emulsified shortening which may require a different mixing method. 3) the type of flour--the higher the protein content of the flour, the more likely that the cake will go stale in the refrigerator. I've made the same cake recipe and substituted all-purpose for the cake flour, and while I couldn't detect a difference at room temperature, I noticed the cake was drier when I pulled it from the freezer. The only exception to all of my experimentations is a plain butter cake. I've never found a recipe that stores well--even in the freezer--while retaining a pure butter flavor and moist tenderness. If I increase the sugar, I have to make other adjustments to the recipe and then I lose the taste of the butter. That's the only cake that I bake and ice to order. (Nope, I don't even keep any in the freezer.) Any leftover cake gets turned into cake crumbs. Overall, oil-based cakes (and also sponge cakes) are fine in the refrigerator, even for a week. If you need to refrigerate a butter cake (for up to three days), because it contains a perishable filling, be sure to syrup the cake and bring it back to room temperature before serving. Try it sometime.

I've found that 1) incorporating spices during the creaming stage (or with any fat) 2) letting the cake age at room temperature for 2 days at room temperature or 1 week (in the refrigerator) allows spice cakes to develop a mellow, but balanced flavor. Be careful with heating the spices in fat because they will be heated again when the cake is baked. There is such a thing as overextraction of flavor. I stick hard to these two rules (especially no. 2). If a client calls for a carrot cake, unless I have some already baked, I tell them no. P.S. These rules also apply for cakes made with cocoa powder and beer. P.P.S. JustKay has a good ratio there...depending on the spices, 1 T will work for 8-16 oz. of butter.

Outstanding books! I am re-reading them this month. It's a shame that the writer is no longer with us. She is one of the few writers that inspires me to run to the farmer's market and spend the day in the kitchen cooking for anyone who's hungry. P.S. If anyone has any old issues of Saveur or Cook's Illustrated that you need to unload, please let me know. For the love of God, don't throw them away! I'd be more than happy to pay for the shipping and a little extra for your troubles.

I never throw away a food magazine. If I see something of interest, I'll mark it with my color coded tabs, and copy it at work using our nice color copier. (Hey, I use most of those recipes for work, too! ) I'm afraid that if I rip out a page, I'll miss something on the other side. Since my last move, my friends and family swore that if I move again, they would take care of the furniture; but I would need to hire professional movers to move the books and magazines. That was four years ago. (You can only imagine what my apartment looks like now.)

Good deal...and good luck to you.

You can start in one of two ways: 1) Think about the medium that you are most comfortable using. Then decide on a concept for your project. 2) If you're confident that you can work in any medium, think about the concept of your piece: will it be concrete (i.e. replicating a natural object---like a vase of flowers) or abstract (i.e. deconstructing a garden scene and reassembling its colors and textures in a new and unexpected way). Either way, using this approach, you can combine different mediums to convey your idea. To give you an example, I have to make table centerpieces for Valentine's day. If I went with approach number 1: I like to work with pastillage and royal icing. Since these mediums are very good for "structural" work and are not temperature sensitive, I'm going to make boxes but monogram the lid of the box in "satin stitching" and embroidery (to give it a Victorian look), use the pastillage to replicate the tissue stuffing, and fill the box with an assortment of chocolates. If I went with approach number 2: Valentine's day is typically associated with chocolate but I want to do a fruit theme to convey the fillings of my truffles ( a little abstract but easy enough for people to understand my idea). Since marzipan takes very kindly to natural hues, I will construct a basket using nougatine (do the detail work in royal icing), fill it with truffles, and decorate the base of the piece with an assortment of marzipan fruit. Also, you can place the entire piece on a base of black poured sugar that is marbled with gold dust. I hope this helps to give you a good start.

That's a very good price. But, as another poster pointed out, depending on your choice of icing and decor, don't raise your eyebrows if the price jumps to $5 to $8 a person. Anything beyond that and that cake had better be something extra-ordinary.

Are you in a commercial kitchen? If so, Rubbermaid and Cambro make rolling bins that can store up to 200lb. of flour. Otherwise, you can order from Hubert(check out the cambro and hubert product lines) or King Arthur Flour for smaller containers. FYI a 50 lb. bag of flour will fit comfortably (with room for a scoop) in two 22-quart containers.

There really aren't concrete guidelines for pay increases, although I can offer the following suggestions: *emphasize that you bring a unique culinary perspective that would make you a difficult person to replace in the kitchen *don't be greedy--if you expect a 25% increase, you'd better have a darn good way to justify that their monies will be well spent. (I managed to swing such a feat this year because I was underpaid to begin with and I had another offer on the table to start within two weeks) *put your mouth where your money is (see above)--Unfortunately, sometimes you have to put people's backs against the wall in order to spur action. Don't be afraid to play hardball, but don't make idle threats. *document your performance--do you get an annual perfomance appraisal? (if you don't, you should demand one) has anyone written a letter on your behalf regarding a meal that you prepared or were involved in? do you take pictures of your work? can you get your hand on old and new menus that will document that the changes you made added value to the club? Are you involved in inventory control and management--can you demonstrate that you helped your employers save money? Have you taken classes, participated in competitions, or earned certifications outside of work that you can or already use on the job? *work, work, work--but don't complain and announce to the world that no one works as hard as you do. You know what they say about empty vessels? ****prove yourself first, the money will follow. If not at this job, then the next.**** Hope these suggestions help. By the way, I think a 5-10% increase provides a nice range for you and employer to negotiate.

1) If your ganache is seizing or breaking, your ratio of fat to chocolate is off (i.e. too much water, not enough fat). You can remedy this in a number of ways: by adding more liquid (which may thin the chocolate too much for your mousse) OR change the ratio of your liquid (1/2 cream and 1/2 milk)--RECOMMEND OR incorporate some butter into your recipe OR incorporate some glucose into your recipe (but this may also change the flavor) I'm sorry that I can't give specific amounts, but I don't know your recipe 2) If you add the chocolate to the cream, the chocolate tends to sink to the bottom of the pot and scorch. You can add the chocolate to the cream, but you will have to put the cream into a bowl (that hasn't been heated). Save yourself a step and just pour the cream over the chocolate.

I have been a smoker for nine (of the fifteen) years that I've been in the kitchen. Overall, I tend to smoke about 5 cigarettes a day (one on the way to work and one on the way home). On my days off, I'll smoke 1 or 2 cigarettes (if any). Smoking does dull my palate--and my appetite--but only temporarily (for about 20 minutes). As such, on heavy production days (which is most of the week) I cannot smoke often--once every few hours--because I need to taste the food. Even though I am a smoker, I consider myself to be fairly disciplined and very hygenic. I have a meticulous hand washing ritual (that includes sniffing my fingers) that forces me to think about whether I really want that cigarette. FYI, I smoke Dunhills. Never been a fan of Marlboros (no flavor) or domestic cigarettes (too harsh).

That's true. In this case, the product I have does show a 'Best By' date. I was just surprised that invert sugar could go bad since I've never noticed one to get moldy or taste off. ← It's not so much that the invert sugar will spoil but it will get contaminated just by breaking the seal on the bucket and using utensils that aren't perfectly clean. And of course, unless you are using a brand new spatula and you are working in a sterile environment, there is no such thing as perfectly clean. During the summer months, I used to store my glazing fondant in the refrigerator because the kitchen was so warm and the fondant (which may have only been open for a month) would eventually foster a thin layer of mold. I have also seen maple syrup get moldy if it is left at room temperature for too long. So, it can happen. (But then again, most of the kitchens I have worked in average 78F or higher on a cool day.)

I haven't noticed that plastic wrap contributes a flavor to any baked product. However, products that are wrapped in plastic wrap and left at room temperature may taste sour even though they don't look bad (i.e. moldy). This is especially true of moist items, like quickbreads and muffins, and it gets worse if the individually wrapped items are also stored in a glass case in a warm environment. I'm guessing it's because there is no air circulating around the product and anaerobic bacteria flourish in that environment.

Anytime I've used pasteurized whites, they collapse when I add the sugar syrup. I've figured out through my own trial and error that I can get away with about 1/3 of the total quantity of whites as pasteurized, more than that and they collapse. What kind are you using? It would be a whole lot cheaper than all these shell eggs I'm going through... Thanks! ← A couple things I have noticed about using pasteurized egg whites: 1) because they whip up so quickly, they can still be ice cold when you add the sugar syrup, which will cause shards of sugar to fly out of the bowl (Solution: I go over my production list in the morning and pull what I need to warm up to room temp--or microwave on the defrost setting if I'm really in a hurry) 2) they don't take kindly to sugar syrups--the resulting meringue tends to collapse quickly and doesn't recover as quickly or as fully as meringues made with fresh egg whites. Basically, I don't think meringues made with pasteurized egg whites are as stable as those made with fresh egg whites (hence, the whipping agents). So, in recipes where I depend on meringues primarily for leavening, I use fresh egg whites. (Solution: I only use pasteurized egg whites for buttercreams, royal icing, ice creams, some sponge cake recipes and chewy-style macaroons; I use fresh egg whites in all other recipes)

It seems like your recipe for shortbread isn't balanced (too much fat/not enough flour). If you get a moment, feel free to post it and maybe I can help.

Muffin batters (or any batter containing a chemical leavening) will keep up to three days in the fridge. I've also kept these batters in the freezer for up to a month with no problem. The best way to thaw these batters is slowly and under refrigeration. If you leave the batter on the counter, particularly during warmer months, you will notice the container bulging as the thawed batter starts to leaven even if the center is still frozen. Cake batters are very delicate and I have found that it's best to deposit the batter into the baking pan and refrigerate it until I'm ready to bake. You will notice a small loss of volume--but it's nothing to be terribly concerned about. They will take longer to bake because the batter has to warm up first.

Sugarcraft has a great selection of boxes, wrapping, paper, ribbons, and decorative doilies.

To add to Paul's advice: Just before the sauce is thickened, you will notice a lot of steam rising. That means that the sauce is close to being done. Also, if you ever find yourself in professional kitchen making gallons of creme anglaise, remember the magic of carryover cooking: As the sauce begins to steam, take the pot off the stove and chill it over an ice bath. A large volume of sauce will retain its heat long enough to thicken the sauce without further cooking--and remember, it only takes a couple of degrees to turn this luscious custard into snot soup. (You don't want to know how I learned this valuable lesson. It was heartbreaking, really)