Scout_21

I table fondants and fudge. I found that for maple candy it gives a much better texture, unless you happen to like larger sized sugar crystals, and it makes it much easier to pour into molds. Do you use marble or granite? Cheers

Hello, I was making some maple candy the other day and had a few issues trying to properly reheat a fondant funnel. Do others just use heat guns as well? Cheers, Miles

I learned to stop worrying and love the egg. I've always loved making ice creams at home but hated the egg flavor associated with softly flavored custard ice cream bases. I used to just cook the custard to ~160 F so that the egg whites would not coagulate and strain the custard 3-4 times with a fine mesh strainer/chinois. This did prevent the egg flavor but the bases did not thicken like a proper stirred custard. But today I finally got my 100 micron superbag. I brought the custard up to a full nappe, cooled it down, and filtered it through my fine mesh strainer three times. Then I ran it through the superbag and I was amazed at the amount of very small egg whites it removed. Also I could not detect the egg flavor normally present. I suppose all this filtering could be solved if anyone knows of a way to remove all egg white from the yolk. I hope this can help someone else in their ice cream endeavors. Cheers

Here's a link to someone making Crepes Dentelles Crepes Dentelles The end result of their recipe does not match the purchased paillete feulletine but I think the technique is sound...perhaps I'll try to work out a recipe too

Just a warning...the concise edition does not have the chapter from Ferran Adria. You have to click on the "Also available in... Hardcover" to get the full book. Cheers

Oh, it's just a somewhat powerful blender (http://www.lequip.com/) less so than a vitamix but much less expensive when you find them on sale

Hello All, I just made some "chocolate powder" by following the recipe in the "Mint Cloud" I froze the chocolate mixture in an ice cube tray overnight then blended it up in a carafe that was in a freezer for an hour or two for my RPM blender. Came out looking like dirt....very similar to how it appeared in natura (thought without the curling effect the pacojet seems to give). Just thought I'd share. Oh, and I didn't need to use any dry ice. Also, please be sure that you have a high powered blender (and still under warranty) I don't want to share a technique and have someone loose their blender, Cheers

Just got Natura..amazing book and cd. Seems like exact replication of the techniques are out of my price range as I won't be purchasing a pacojet or freeze dryer any time soon. Anyone has thoughts on other ways to make the powders? I am thinking about freezing some of the ice cream bases in small blocks then using a high powered blender with some dry ice chunks to prevent melting. As for freeze drying my best idea is to use a food saver jar to put the food item in a vacuum and then put it in the freezer for a while to hopefully allow some of the water to sublimate.... Cheers

Anyone happen to have a recipe and technique for making these tasty crunchy bits at home?

I really like Chocolate World polycarb molds. They're available from TOMRIC (www.tomric.com) in the molds>european molds section Cheers