Darienne
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Posts posted by Darienne
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The lollipops were a confectionary disaster. The ones made on buttered marble stuck like contact cement at its best and the ones poured into hard candy molds, popped out and then stuck as above to whatever they were put on. And they were not really hard, although cooked to 300 degrees F.
OK. After I made candied ginger, I took the remaining flavored syrup, added a bit of corn syrup and made wonderful little hard candies. Perfect.
So. My apricots, being sulphured (learning experience # 253), were tossed out, but the syrup was DELICIOUS. Into a pot, with a dollop of corn syrup. And presto. A mess which is thrown out...after a battle to get it off the marble slab.
Questions:
- is there something in the apricot itself which precluded a hard candy being the result?
- pectin ? (about which I know nothing yet)
- sulphur? (why are the apricots sulphured? I know they do look different)
- might the same thing happen with leftover citrus syrup?
- might it have worked if I had not put any corn syrup into it?
- why was the ginger syrup fine?
- other?
- ?
No, I did not save the stuff to put on ice cream. I don't really like ice cream anyway. (Something to try at home in the future.)
Would someone extremely knowledgeable like to come and live in my house for the next year or so?
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A very interesting article in NY Times, Dec 18, 08 about butter and baking cites the three new cookbooks: Shirley O. Corriher, Bakewise: The Hows and Whys of Successful Baking (Scribner), Jennifer McLagan, Fat: An Appreciation of a Misunderstood Ingredient, With Recipes (Ten Speed Press) and also Anita Chu, Field Guide to Cookies (Quirk Books) .
My question is: where can you buy specialty butters in the USA or Canada? Are they horrendously expensive? The shipping problems?
Also what about whipping creams? Greweling (or is it Shotts or ?) speaks of using whipping cream with a higher percentage of fat than the normal North American cream.
And while I'm on the subject. To me, American butter...and I've tried a number of them now...tastes quite different from Canadian butter. Anyone else found this? Or knows why?
Thanks.
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Another very interesting article in NY Times, Dec 18, 08 about butter and baking cites the Corriher book and also adds Jennifer McLagan, Fat: An Appreciation of a Misunderstood Ingredient, With Recipes (Ten Speed Press) and also Anita Chu, Field Guide to Cookies (Quirk Books) .
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Well, poo. I just made a batch of marshmallows – they're setting up as I type. But apparently I had an attack of dyslexia while I was heating the syrup and only went to 225°F instead of 252°F (per Peter Greweling's recipe). I didn't realize until after I'd finished whipping and pouring it into the pan and was putting things away.
Does anyone know what kind of effect this will have on the finished marshmallows? Should I toss it now? Or do you think it will be okay?
don't toss!! I would think they are probably going to be very soft....probably killer marshmallow creme or soft fluffs for hot chocolate.
I vote wait and see what you get and let us know. The best recipes in the world started out as OOOPS!
I don't know either, but I'll guess marshmallow creme also. Do let us know what happens.
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Probably very few of you out there use a Chocovision Revolation Tempering machine to temper chocolate, but just in case you do...
The metal probe on the baffle of my machine became loose after about 15 uses. I might have knocked it, although I don't think so. I treated the machine as if it were made of fine crystal. As soon as the probe became loose, the machine ceased to operate properly.
It was useless as designed and I went back to tempering by hand.I phoned the Chocovision people to order a new baffle...about $58...and was surprised to have the very helpful man say that my machine was still under warranty...although I had bought it from Ebay at about HALF the regular price and it came with no warranty. No, not surprised...SHOCKED!
He was sending me a new baffle FREE!! The baffle arrived yesterday...still to be tested in about 5 minutes...and the design is much changed. Instead of a little fat metal rod sticking directly out of the plastic, the probe is now a much longer plastic coated metal probe, coming out of the baffle on an angle, with only the last little bit of the probe bare metal. This elongated probe is now visibly and heavily glued in place, with glue showing at the base of the probe and a different configuration on the back side of the probe...no longer simply a plastic bump.
It would appear as if the original design left a lot to be desired
and that the company has changed the design fairly radically...no doubt on the backs of MANY similar mishaps as mine.So, if you have one of these machines, with the little fat originaly metal probe, do get in touch with Chocovision.
10:45 MST. Yay!
It worked and the sun has also come out. -
Remember that you simply removed too much water when you over cooked the caramel. therefore, you only need to add water back to the batch to recook to the proper temp. By adding cream, you added extra fat and it couldn't handle it all. When you have cooked out too much water, just add water back.
Thanks, Ruth.
I now understand the process better. If only...if only...I had had one of those Mothers at whose knees I could have stood.
If I make a thousand mistakes and ask about each one, I will finally get it. It's been one heck of a learning process!
Cooking caramels at 4500 feet, like everything else confectionary-wise, is something to be noted. The caramels were fine as they were originally, if I were simply going to cut them and wrap them; they were too hard to go on a turtle. I had cooked them within 3 degrees of the prescribed 121 degrees. Next time, I cut back even more.
...then there is the confusing discussion about how by the time you have evaporated almost all of the water anyway...how much does the 'boiling temperature of water at high altitudes' factor make a difference in the final product?
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Yes in a pot straight on the fire on low heat.
Gotcha. Thanks.
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I think the best way to softner harder caramel is to remelted ( I usually do it on low heat ) with little bit of water, no adding extra fat, I think there is a topic somewhere here about using water and no extra butter or cream. The caramel might be too saturated with fat?
Quoting Tri2Cook:
'I know a firm caramel simply warmed to melt over water with a small amount of cream will set again when cooled and be softer. '
The quote above is just one of at least two directing the addition of a small bit of cream when softening caramel.
The last time I overcooked the caramel (I am a flatlander living now at 4500' and unused to it) I added water. OK. This time I added cream and the separating butter is what happened. BTW, the caramel is now just perfect for turtles.
When you say you heat the caramel on low heat, do you mean straight on the heat source or in a double boiler?
I think I'll stick with the water when softening from now on. Thanks.
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I just made peppermint marshmallows and pumpkin pie marshmallows to hand out to my work friends - they both came out perfectly pillowy and tasty. All my girlfriends at work were amazed and raving about them.
Isn't it fun, to see the looks of disbelief on their faces?
But then I have disliked commercial marshmallows since Grade Two and have no idea why I first tried making real marshmallows. It was a mind-blowing experience.
And dipped in dark chocolate? Ambrosia. Fit for the gods. -
Thank you, Darienne and Andy. I will have to try it and report back.
My apricots are getting darker but they are still acceptable. I drained the original dark syrup...so yummy...I am going to make lollipops from it...and used new syrup. So the thing to remember is not to use suphured apricots, the most common kind of dried apricot.
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Yesterday's unused defrosted whipping cream has been joined by a much larger portion of whipping cream. These are the defrosted blocks of cream from the freezer. I took out one block from the frozen package to make up the needed mass of cream for the intended batch of caramel and then stupidly left the package on the counter...overnight. Oh yay!
now I have LOTS of defrosted whipping cream. And now I shall make LOTS of caramel. (Too many things on the go at once and very little brain in gear.) My question, please: what is the very best way to heat and melt the formed caramel to use it for the turtles? microwave? over hot water? oven? other?
Thanks.
Edited in the pm: The caramel turned out fine, except just a tad too hard for turtles. So, following directions from this topic, I softened it up in the microwave and blended in a bit more cream. Then a portion of the butter separated from the caramel. Hardened like ghee. Otherwise all is fine for the turtle making. Can someone please tell me why?
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Can I make caramel today using Kerry Beal's recipe for Turtles which are to be made in a few days.
I have some thawed whipping cream which never got used in its destined treat and now it's been sitting in the fridge for a few days. I thought I could either make it into caramels, cut them, dip them, etc, or better, if possible, make the caramel and then use it in a couple of days when a friend and I are making turtles.
Thanks
Shouldn't be a problem.
Merci bien.
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You mean after they turned black? Compost!
The little worms never had it so good!
OK. So they were beyond salvaging!
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Just found this thread. I'll get back with my count when we get home in early January, but I have brought with me and bought since arriving in Moab, 18 cookbooks. I go into a second hand store or book store and they just walk out with me somehow. No! I don't lift them. It's just that they need a forever home.
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Can I make caramel today using Kerry Beal's recipe for Turtles which are to be made in a few days.
I have some thawed whipping cream which never got used in its destined treat and now it's been sitting in the fridge for a few days. I thought I could either make it into caramels, cut them, dip them, etc, or better, if possible, make the caramel and then use it in a couple of days when a friend and I are making turtles.
Thanks
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Late question - do you use only non sulfured apricots? Twenty four hours in - I've got black apricots.
Kerry: What did you do with the apricots? I have been apricot candying and after about 30 hours my apricots are pretty dark...not black...yet...and the syrup is pretty dark too, although so tasty.
Then I recalled the photos of Andie's apricots and chased down this topic. My apricots were purchased in Krogers originally for some Mexican food and I simply decided to candy the rest without remembering about the sulphur issue.
I'm wondering if you can buy unsulphured dried apricots?
As to drying fresh apricots...I can't recall the last time I found fresh apricots in Ontario. I'll have to look for them next summer/fall?
I think I"ll still dip them in chocolate. Chocolate can cover a lot of errors very nicely.
ps. If whole fruits might take roughly 6 days, how long might a dried apricot take?
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I have experimented with orange peel cut off using a Rotato (lemon too).
Just looked up the Rotato peeler online.
- can you get one in a store or just online? We don't have enough time left here to order one.
- does it really conform to the changing shape of the fruit or vegetable. DH is extremely skeptical about this. And the literature is a tad vague about this point.
- does it really peel a pear?
Thanks.
Don't buy one at the regular retail price. If you can find one at a yard sale or similar venue, for cheap, then go for it.
Mine was a gift to me by a friend who knows I collect odd stuff. I doubt I would have bought it myself but I have found it is fun to play with.
It does NOT peel everything and one needs to be patient (and have a great sense of the ridiculous) to use it but it works after a fashion. It will peel a pear but the fruit has to be quite firm (nowhere near ripe) and it does a better job on the Comice and similar pears that actually do not have the classic pear shape.
I have not really used it for actual peeling to get rid of the peel as one would peel a potato, etc. I can peel a potato, using my paring knife, faster and easier than this gadget. Ditto most other fruit.
I have one of the hand-cranked "Shaker" apple peeler/slicer/corer thingys that I use when I have to process a bunch of apples and it works as advertised. These things have been around for more than a hundred years simply because they work as designed. I wish the same could be said of the Rotato but eventually someone will get it right. (And I will probably get that version too because I have a lot of friends who seem to delight in finding the oddest things to add to my "collections" and other junk. It's a good thing I have a lot of room
)(I already know that I am getting some "flameless" candles for Christmas as a friend's 10-year-old granddaughter let the cat out of the bag. _ I don't use candles in my home because I am allergic to something in the wick material but my friend apparently thinks I "need" candles.)
Over the many years that I have been making the various things that most folks no longer prepare at home, such as the candied peel, ginger, glacé fruits and etc., I have tried almost every process imaginable to get peel off citrus, and so on.
The method I use, and photographed, was shown to be by a lovely, elderly lady who was my neighbor some forty years ago. I ran into her at the Italian market we both frequented and complained about the amount of time it was taking me to peel oranges to make the candied peel. She insisted that I report to her home at once so she could show me the "trick." It was like magic!
And I have passed the knowledge on to anyone who was interested.
Thanks once again for all the information. I have really enjoyed learning about candying various bits and bobs. I don't have much manual dexterity anymore and love to find stuff that I can still do without having to look at the beautiful end results of other's truffles, etc, and wish....
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Beautiful results, Sararwelch!
I have a question that is related to the topic: is it possible to make glacee apricots by starting with dried apricots? Is it a bad idea? If so, why?
Thanks in advance.
It's a great idea. I am doing it as we speak, so to speak. And it is going well. Andie's recipe is available on Melindalee's websiteMelindaLee's recipes
(I haven't a clue if I have entered the information above correctly. It's my first attempt)
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I have experimented with orange peel cut off using a Rotato (lemon too).
Just looked up the Rotato peeler online.
- can you get one in a store or just online? We don't have enough time left here to order one.
- does it really conform to the changing shape of the fruit or vegetable. DH is extremely skeptical about this. And the literature is a tad vague about this point.
- does it really peel a pear?
Thanks.
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If it is allowed to dry until just barely tacky on the surface (so the sugar will stick) it should be flexible but not really limp.
I don't think I have ever had a problem with limp peel. Even the fine strings of stuff I candy will eventually get to point that it will hold its shape.
I have experimented with orange peel cut off using a Rotato (lemon too). I had to hang it on my pasta rack to get it to dry in long "ringlets" and hold its shape. I haven't done it again because it was sort of pointless. It looked good as decoration on a cake but was not all that handy for eating as a confection.
Also, once it is dipped in chocolate and the coating sets, that should take care of any excessive flexibility.
Morning test made of my two (separately made, as advised by the Ginger Lady) batches of candied orange peels. The navel orange peels are fine. The tangerine orange peels are still limp and I will put them in the oven for a while. Moab is currently not its usual low humidity self.
And thanks, I finally understand the drying/limp/stiff issue. I'm slow, but I'm steady and extremely tenacious.
You may have noticed. Next comes day 2 for the apricots. Then everything goes into chocolate.
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I usually go by the appearance of the peel. When the part that was initially white has become completely translucent, that is, no longer opaque, it is done.
Try drying the peel in a very low oven - convection works even better, or with a fan blowing on the peel.
When visiting someone who doesn't have the equipment I have in my kitchen, I went to Wal-Mart and bought an inexpensive hair dryer that has a wire stand to hold it in place and used that to speed up the drying time of the peel we made in her kitchen. It came in handy for speeding up the drying time of some cookie icing too.
Hi Ginger Lady
I guess what I am saying, and not very clearly, is that IF the peel looks done, translucent and tasting the way it should, then the fact that it is very LIMP for a while is not a consideration. I get edgy that maybe it'll just stay limp and end up both dry and limp. I take it that this is an impossibility.
I used tangerine peel this time...almost no pith.
Thanks
ps. I have a batch of apricots in the crockpot.
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A question has been bothering me about candying orange peel.
Roughly how long should it take for a draining sliver of orange peel to lose the limpness and become stiff enough to dip into chocolate?
I have made Andie's excellent microwave orange peel recipe with varying results...as I learn. The last time, when the peel didn't stiffen after a few hours, I decided to recook it in the syrup two more times. I should have paid stricter attention to the state of the peel slivers and the timing. In the end, they were emanently dippable. But perhaps they didn't really need those final two cookings?
But here I am again. Draining the very limp orange slivers and wondering if they have taken in enough sugar? if they will become stiff enough to dip in how many hours? This time, I'll write the answering notes into my recipe.
(Actually the first time I made them, unexpected visitors arrived and I lost track of what I was doing, overcooked the peels in the microwave, and ended up with peels which were like tire rubber...then I broke a already damaged tooth biting into one of them and ended up in emergency dental surgery.
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I'm still considering the possibilities for a pot rack or bar, but in the meantime, I tackled the two drawers flanking the range. As I mentioned, I pulled out a lot of tools that I either don't use, or don't use very often.
Here's the first batch of them (I added to the pile as I got more ruthless):
If I might...I came into my marriage almost 50 years ago with a full set of stuff and ferried it around year after year as we moved. Then I got ruthless and disposed of so many things I had never used.
Now I am replacing all those items, some of which are hard to come by because the originals were either glass or metal, or really simple designs, and all without those pesky computerized restrictions. Originally I could make all the decisions instead of some set of instructions which are now mandated!!
So don't get rid of the stuff. Box it up, put it into your locker, or whatever, and see if you need for the next two years...and then get rid of it.........and then fine you need it again!
PS. I'd take that citrus reamer for sure
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...a slight side-step from the 'orange' flavor, but not enough to start a new topic...
Last night we bought a bottle of Chateau Pomari's Pomegranate liqueur to try in a ganache. My next-door-neighbor/landlady/friend loves pomegranates and we are going to present it to her...and then offer to put some in a ganache for truffles. I have no doubt that we will get to taste it and work with it.
Apricot syrup lollipops
in Pastry & Baking
Posted
Thanks for the ideas. The apricots hit the trash long ago. Sulphured apricots are definitely not the way to go.
And the lollipop stuff went that way today. No way to do anything further with it. Each lump had to be pried and heated off and the sticks removed. It certainly wouldn't crush. But thanks for trying.