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scratch

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    Scottsdale, AZ
  1. scratch

    Cocoa Powder

    REALLY?! It may be worth calling the other two Whole Foods in town to see if the product they carry varies from store to store in my area... All may not be lost . I also called my local Williams Sonoma-- they only carried the SF tin. I will certainly take the advice of trying out the SF or Ghirardelli if the other Whole Foods also disappoint. Thanks again for the help!
  2. scratch

    Cocoa Powder

    Thank you for your responses . My chocolate cake recipe calls for natural, but I've always just added an acid to my dutch processed since it was what I prefer to have on hand. I've never been able to find dutch processed at the store. I just called both Aj's & Whole Food stores and I have the choice of Scharffen Berger, Hershey's, & Ghirardelli. They're all naturally processed. Do any of you have a preference or experience w/ Ghiardelli's or Scharffen Berger cocoa powder? Or are natural cocoa powders similar across the board (in which case I'll go to my local grocer & pick up Her
  3. scratch

    Cocoa Powder

    I have a chocolate cake to make this weekend and just used the last of my Cacao Barry Extra Brute and will not have time to order before I need to bake. Does anyone know of a decent non-alkalized/natural cocoa powder that can be picked up at somewhere like an AJ's fine foods or WholeFoods? How much emphasis would u put on the quality of cocoa powder? (is it commensurate w/ using a fine chocolate opposed to Hershey's?) Thank you in advance!
  4. Great idea for a post-- I was thinking of starting one myself. I'm also in the Phoenix area and this will be my first year in attendance. I'm signed up for the hands-on chocolate entremet and sculpting class w/ J.M. Perruchon/ S. Treand. I was nervous about signing up w/o speaking with or knowing the quality of the instruction (2k isn't exactly a drop in the bucket). I had apprenticed with a former student/employee of Perruchon and am very excited to learn from him directly. I was wondering if anyone has taken a hands-on class w/ WPF before and can provide me with some insight. -Will we
  5. In one of Sherry Yards books (I believe she mentions it in both books) she actually learned the official twix bar recipe from Professor Halsey inventor of the twix bar for Mars corporation. I don't recall the exact shortbread recipe but I do remember that it required ground up uncooked rice to create that twix cookie texture. I'll have to see if I can track down the recipe.
  6. Absolutely... I am actually not a believer in spring form pans for cheesecakes. I always bake in cake rounds, freeze, and use a torch to loosen it out of the pan. I freeze almost every time- works like a charm .
  7. Tsquare your dessert looks absolutely delicious! kudos!
  8. ooh Ooh! I didn't realize there was a topic for this book. It's been awhile since I've baked from it... the last thing I believe I tried were her graham crackers that I paired with a smoky pot de creme and chipotle crema. I just went and pulled it from my bookshelf- i'll have to explore a little more
  9. I had worked for a french cafe for awhile and we would keep pans of frozen choux dough mixed with herbes de provence and bring them out when needed. There are a couple of things to note if doing this that I had discovered. -They have to come directly from the freezer to the oven-- no thawing. ← With regular (cheese-less) choux, I have piped, frozen, thawed, then baked successfully. What did you find happened when you thawed that makes you recommend going directly from the freezer to the oven? ← I found that they would dry out, hence no rise. Of course, Arizona is quite a bit more
  10. Regrettably, the other posts are correct. After being baked they really don't hold at all. I would say optimally they only stay delicious for a few hours. However, if you're concerned about prep time you can always make and shape the dough as if ready to bake and put it in the freezer. I had worked for a french cafe for awhile and we would keep pans of frozen choux dough mixed with herbes de provence and bring them out when needed. There are a couple of things to note if doing this that I had discovered. -They have to come directly from the freezer to the oven-- no thawing. -I found tha
  11. I've been receiving this publication for awhile gratis from one of my vendors. I've loved it-- especially the recap from the most recent issue with the recipes from the pastry championship in Nashville. As a culinary student a couple of years ago I tried to subscribe but was unable because at the time you had to be directly affiliated with a restaurant or hotel to receive it. Is that still the case?
  12. Dan- Your cider donuts look scrumptious! MMmm I hope they're hard cider donuts Isomer- Your lemon curd set-up perfectly-- i'll need to track down that CI recipe... I think my lemon bars need improving. Thanks for providing the source! Tri2cook- Beautiful plate and concept. This is the first time I've seen "sweet tea" infused. Neat stuff. Rob- stop it. you're making me feel bad! Beautiful, and painfully creative as always (painful to me that is!
  13. Whoa-- Rob!! AMAZING! The sour slovakian cherry gelee is genius. I can almost taste it- I'm sure it was the perfect contrast to the sweet rootbeer syrup. Kudos! Bah! I should have made the drive!
  14. I really appreciate some of the new blogger sites... Thx . *sigh* I really should have pursued foreign languages a little more aggressively in college.
  15. Haha... tempting....tempting . We need pics!
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