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Posts posted by Darienne
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hi everyone! first post, woohoo!
anyway, I just recently made candied orange peels, and used the extra syrup in my tea. I like it better than sugar now!
Congratulations, KristenLea, and welcome to the wonderful world of candying everything you can lay your hands on
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Thanks for the supplier answers.
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I was looking at the transfer sheets in the Tomric catalog. $40.00 for one set. Is there anywhere where you can buy a lesser amount to try them out? Or the same amount...$40...but a mixed package?
I am such a novice that I can't bring myself to pay that much for something which I may not be able to use at all.
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There was a baking competition on the Food Network last night and someone used it as one of the layers in an entremet, but they didn't explain what it was mixed with - it looked like just a crispy layer
I would have pronounced it pie - et fay uh teen. The first syllable is somewhere between pay and pie and Feuille is between fay and foy
I love it! You gave me the first good laugh of the day.
Thanks.
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Just for closing circles on my bars:
Oh my
! Those are lovely looking. Congratulations on a job so well done. Your work is beautiful.
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By the way, I used some of the syrup for making a sorbet / granita last night. I added water to bring the sugar content down to about 31 BRIX and then I put it in the ice cream machine. Results were mixed. Personally, I didn't care for it - very "flat" and too sweet, but my SO liked it a lot. Next time (if there is one) I'd add some lemon juice and/or reduce the sugar even further to, oh I dunno, 27 BRIX...
all this syrup talk got me interested
...is it hard to candy orange peel? does anyone have a great recipe/technique? i think it would be hard to get slices of peel? and then what do you do with the leftover oranges?
Take a look at the following:
Andiesenji is the Ginger Lady and the best at candying everything. She has a recipe on Recipe Gullet which I have used.
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Upload them to your imagegullet page, hit the "view actual URL" link next to the uploaded image when you view it on your imagegullet page, copy that URL and paste it into the text box that comes up when you hit the "IMG" button on the post page. Or you can host it on any photo host site and just add a link to it using the "http://" button. It won't show up here but it will open in a new window when anyone clicks the link.
There may well be complications if you have pop-up protection on your computer. I have to do a couple of extra steps to get my photos onto eGullet. Wish I could spell them out, but I can't. I have to relearn it each time. I WILL
write the steps down next time.
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Thank you all for the recipes and information.
I have downloaded and printed them out. This group of folks is really something else!!!
Tonight's supper will be pecan waffles...on our new-to-us-second-hand waffle iron...with a variety of toppings: whipped cream, sour cream, chocolate, Bailey's Irish Cream ice cream, toasted extra pecans, and syrup in which Meyer lemon peels were candied. Yes, we are having company. And yes, we are quite popular!!
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I am ordering a mold of little flat discs from Tomric to make Gianduja sandwiches. Yummm...
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I always mean to use it to glaze a fruit tart or a cake, or sub it for honey in a recipe, but before I know it I've made a batch of waffles and whipped some cream and it's all disappeared into my sticky, happy family. (Well, they're sticky and happy afterwards, anyway.)
do do do do...do do do do...(musical accompaniment)
We ARE having waffles for supper, for our once a week dessert supper. Now I'll add Meyer lemon syrup to the possible toppings.
Thanks.
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That sounds like more trouble than it would be worth. What type of plastic are lollipop molds made out of?
You are quite correct about that.
Plastic lollipop molds are usually white and heavier than the hobby chocolate molds...and I don't know exactly what they are made of.
I have some very nice lollipops molds now, purchased originally by accident, made of aluminum strips and clips. They come from Sweet Creations in Bountiful, UT. They have a limited number of shapes...all the usual ones: hearts, rounds, bunnies, etc.
My current foray, which is meeting with no success in Moab, is to find a source for the aluminum strips to make my own shapes. My DH and I are gourd artisans and I would like to make some gourd shapes. Then I could sell the resulting pops, made either from hard candy or chocolate, at the gourdfests to raise money for the local organization. My next-door-neighbor/landlady/friend in Moab suggested making saguaro and other cactus shapes which I thought was a great idea.
I'm going to call Sweet Creations and beg for their source....
Good luck! But I am NOT going into business so maybe they'll help.
I made dozens of hard candy lollipops for our local Ontario library to sell to raise funds before we left and they say that the pops are faring well.
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I've used some of the syrups a second time for candying another peel. I think the orange went for lemons. I did not keep the kumquat syrup at all. Too full of specific and pungent taste.
I have also made little hard candies, like those Reisen tidbits.
One time I started to make actual lollipops using the apricot syrup, but it would not harden sufficiently even at the top temperature. I think it had too much of something in it to harden. (Never got an answer to that question.)
I'll try the lollipops again with the Meyer lemon syrup.
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Store in a tightly closed glass jar. Do not store in plastic bags.
Dear Ginger Lady,
Can you store candied kumquats (orange peel, lemon peel, etc) in plastic containers? Any why are plastic bags forbidden?
Thanks.
BTW, the candied Meyer peels are outstanding.
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There is a way to use them, but it's some trouble. Put some water in a cookie sheet and put the mold into the water. The water should not over run the mold. Put the cookie sheet into the freezer until the mold is frozen into it. Then use it with the hot syrup. It works! (I tried it once.)
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This is my first nominee:
Top the grilled slices with fruit compote in winter when fresh fruits are questionable but summer fruits, peaches, strawberries, etc., lend a special something.
Or, if you want something that is time consuming but really worth it, try this one.
The bread pudding sounds wonderful...and I'll try it. The second recipe sounds wonderful too, but beyond my present scope. I have yet to make marzipan. It's on my list of things to make while in Moab...but then it was on my list of things to make in the fall also.
Thanks, Andie
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[i just finished a new batch. I stood there and laboriously sliced each one into circles and removed the pits.
(I didn't do that last year and I think it's worth the extra effort.)
It's wonderful stirred into plain yogurt, drizzled over chocolate ice cream or bittersweet chocolate cake or even a plain pound cake. Very elegant and versatile.
Thanks. I think I'll just halve them and remove the pits that way. Lazy....
and then see.
I usually dip just about everything candied in very dark chocolate, but these won't work. Well, not very well.
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I don't know if you saw my edit above, but I recommend using regular slices of whole wheat bread, not thin - they won't hold up the banana stuffing well, and it may be the reason a few reviewers complained of mushiness. Also, I always add more cinnamon!
Here's the link:
http://www.epicurious.com/recipes/food/vie...ench-Toast-4388
Thanks for the recipe link, Merstar. I would probably substitute real milk and real bread and unsliced at that. Does Epicurious feature low/no fat recipes?
And I ALWAYS add more cinnamon. Life without cinnamon would be dull. And I would like to try real cinnamon, instead of the cassia which we normally get. I have a friend currently in Goa and I have asked her to see if she could find some cinnamon and bring it back.
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Baked Banana-Stuffed French Toast, topped with fresh strawberries and powdered sugar, drizzled with pure maple syrup - from Bon Appetit.
Sounds delicious...thanks.
I might use raspberries instead. Strawberries can be so not wonderful out of season.
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Once a week we have dessert for supper. It's far better than having a slice of something after a full meal which means only a little piece for the ladies among us. This way, with the entire meal simply a dessert, we can all eat as much as we want and have a wonderful time!
Of course the desserts have to be within certain limits. It's not all that satisfying to just pig out on a very rich chocolate cake...well, I can't...you need to have a grain component which is not too rich or too sweet and lots of fruit and dairy. ...or that's as far as we have gotten so far... This is all prompted by a lucky purchase of a waffle iron today. Waffles are next.
So waffles with fruit and whipped cream/sourcream/ice cream will be perfect, as are shortcakes with fruit and cream as above, and fruit pancakes with ditto.
Then there are blintzes and rice puddings and bread puddings and noodle puddings and things in puff or phyllo pastry...
Any wonderful recipes to pass along?
ps. You are all invited.
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So
...now I have a lovely bunch of candied kumquats, some deflated, some not. Besides eating them straight out...no one told me about the pits
...what else can I do with them?
I looked in the recipe section. No recipes.
Thanks.
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I made the meyer lemon and chocolate tart from Sunday Suppers with Lucques. I added candied lemon peel to the top for decoration. This was my first time making a tart, I was pretty happy with it.
Bee-oo-ti-ful. I am almost drooling on the keyboard.
And the glaceed lemon peel on top...exquisite.
I just bought my first ever Meyer lemons in Albuquerque and am on my way with the candied peel. The lemon innards are in the fridge waiting for just this kind of inspiration.
Wonderful!!!
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This is my first post on the forum. A conservative estimate is about 600. I can't count because I loaded them all in boxes about 3 years ago when I redid my kitchen and I only unboxed about 3 boxes. I still need to get new shelving so I can have somewhere to put them all. But now I'm at the point I'm afaird to look in the boxes. I hope they haven't gotten ruined sitting in those boxes for so long.
Hello Claypot.
Don't worry about your books. Three years is nothing. We unpacked books after 12 years of sitting in boxes in our drive shed and they were fine. I really thought they would end up in the trash bin.
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Come on over...always room for another sweet tooth/wine lover
Thanks, but it's a bit too far, both from Ontario...our home...and from Moab UT where we are now for the next three wonderful sunshine filled months!
Have a good party. We will just have to eat chocolate in Moab.
(Brought some with me and am ordering some more today.)
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what more could we ask for???
What WE could ask for is a personal invitation to join you.
Baking ingredient ratios
in Pastry & Baking
Posted
It was serendipity. I recently halved a recipe and was not pleased with the resulting creation and wondered why. The very next day, I read in a fairly recent Bon Appetit (sorry, I did not note the date) in answer to a question re making a particular cake and halving the recipe, and then having it not work out properly:
‘...but it's not all that unusual. According to food scientist Shirley O. Corriher, you should technically be able to halve a cake recipe that is "balanced"- -one in which the weights of the components (flour, milk, fat, and so forth) are in a standard ratio....
...a large cake needs a smaller proportion of leavening and a larger amount of liquid than a small cake. Using different sizes of cake pans with the same ratio of ingredients might produce different results. Dividing a recipe that isn't perfectly balanced can magnify any irregularities--even if they are intentional variations in the standard ratio.’
OK. First of all please, what is a ‘balanced’ or ‘standard’ ratio? What kind of cake would work that is not perfectly balanced? Are recipes often ‘unbalanced”?
Any and all comments gratefully received in the quest.