Jump to content

bluebeard

participating member
  • Posts

    10
  • Joined

  • Last visited

Everything posted by bluebeard

  1. Very nice. Do you mind describing your technique. On the ridged domes, did you just spray half the mold? Did you have to block off half? On the yello/green ones geodesic domes same technique? Are the colored ones white chooclate? And the round domes, is that luster dust? ← Thanks. Yeah, the ridge domes are just half sprayed, but it's all in the angle you hold the airbrush. The mold just blocks the cocoa butter from getting in the cavities if you hold it at a low enough angle. the badger250 sprays with a wide enough mist that you get a nice fade effect with it. Same idea with both geo domes as well. Started spraying with green and did the other half in yellow. Also did them in red to yellow - which came out more red to orange. the geo domes are dark choc, actually, as are the red with the white stripe. and yeah, the round domes with the gold is luster dust. I think next time I'll spray them with uncolored cocoa butter before hitting them with the dust. I'm trying for a "gold marble" look that I've seen before, just not sure how to execute it just right yet. Ive got some close up shots too, if anyone wants to see detail.
  2. thanks! I'm using the "standard issue" badger 250. seems like for 20 bucks it cant be beat.
  3. okay, I'll throw my hat into the ring with some stuff I've been working on lately. still playingwith finishes and learning.
  4. I cast it in half sheets and freeze it w/o the sugar. Sugar it when it's thawed. I've never really noticed any textural differences. I was suprised when i was told it could be frozen, because it didn't seem right to me either, but john kraus from french pastry gave me the info, and I trust that guy. he was right.
  5. I've always been able to freeze pate de fruit with no problems.
  6. I've honestly not heard "dessert chef" before now, but the idea is seems pretty silly. I think "pastry cook" is a perfectly servicable title that would apply. The term "pastry chef" gets tossed around enough as it is. To me, the phrase "chef", applied in any situation conveys a certain amount of knowledge and experience. I still wince a little when someone calls me "chef" becuase I've gotten to be around and learn from some really amazing and talented masters. For someone to use the same term for me as I use for them is hard for me to swallow. So saying "dessert chef" is pretty laughable. what's next? salad chef? sandwich chef?
  7. I'm in the states but I've ordered products out of canada as well.
  8. was just wondering what sources people have found for ordering packaging, mainly chocolates and macaron tubes, logo ribbons etc.
  9. hello eGullet pastry and baking forum. long time listener, first time caller. have a question concerning airbrush set-ups. what do you have, what do you use and why. I do have my wagner sprayer for larger cocoa butter spraying but want an airbrush for finer detail work, sugar work and spraying chocolate molds. I've looked at compressors from chef rubber and for some reason they run 800- 1100 bucks for the same psi and capacity you can get for under a hundred at the hardware store. I know some are ment to run multiple airbrushes for large cake shops and such. how about delivery systems? gravity feed versus bottom feed? compressor tank capacity? communication is a great thing. looking forward to swapping information.
×
×
  • Create New...