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curls

society donor
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Posts posted by curls

  1. @rotuts nothing in my spam or junk folders and no bounced email. I think that I may have been blocked for multiple requests. Also found some chatter on their social media about other people having sign up issues. Modern Cuisine replied to those posts and told those people to message them. So, they may be having intermittent issues with their course subscription sign up.

    • Thanks 1
  2. My MB@H course emails have yet to arrive. I have sent a query to Modernist Cuisine's support staff.

     

    I do have the first course because a kind eGullet'er forwarded the emails to me.

     

    Good to know that Rotus is getting the course emails!

  3. 17 minutes ago, blue_dolphin said:

     

    Yes, I've been getting them.  Did you get the email titled, "Introducing the Modernist Bread School" on March 11?

    It contained a link to sign up for course 1, down at the bottom.  Once I clicked through and signed up, I received another email titled, "Confirm Your Subscription."  Check your spam/junk folder if you didn't get it after signing up. Once I clicked through on that one, I began receiving the course emails.  They've been mostly just short notes about basic equipment so you haven't missed much.  Yesterday, I got an email saying I'd completed course 1 and that course 2 would begin in early April.  

     

    Thank you @blue_dolphin! The "Confirm Your Subscription" email was in my trash folder. I have clicked thru on the confirmation email and hopefully will start receiving bread course emails soon. Also good to know that I haven't missed much.  🙂

    • Like 1
  4. Goodness, it has been four years since I baked this cake! Quick, tasty, easy to put together. I added some mini chocolate chips to the batter and topped it with some leftover chocolate ganache that I whipped with a hand mixer.  The King Arthur Baking chocolate cake pan cake. Yes, I could have spent more time decorating this but didn't feel like it tonight.  😁

     

    20240303_190912-KAFchocolatecakepancake.jpg.daa67168274870be57e71d2a08074eee.jpg

     

    20240303_195841-sliceKAfchocolatecakepancake.jpg.27bd59c5c3b2642d43fee0452f66c341.jpg

    • Like 3
    • Delicious 4
  5. 35 minutes ago, ElsieD said:

     

    What are your initial impressions?  Mine is scheduled for delivery on Tuesday and I'm having second thoughts.

     

    I am happy with it and am looking forward to reading and cooking from it. Eat Your Books is starting to index the book so you can see a few of the recipes. I'll probably start with the Jewish Rye Bread and some of their brioche recipes. The variants on non-traditional steamed buns look fun too.

     

    Also curious to see what they cover in the free course that will go along with the book. That may influence what I bake.

    • Thanks 1
  6. 15 hours ago, Kerry Beal said:

    Ok - got the hotel sorted - we will be at the Marriott Four Points on Dixie Rd in Mississauga. 

     

    $159 Cdn per night is the rate - (tax will add about $30 Cdn per night). Still deciding if we will do Show and Tell there or move over to Rodney's new facility. When you check in you can purchase breakfast vouchers for $13 per day (they gave us a break from the usual $18). The block is for 20 rooms - half one king, other half two queens. I'm expecting most people to come in on Thursday  but it allows for a couple of people to come in on Wednesday. 

     

    Let me know if there is any problem accessing it. 

     

    Link to reservations

    Thank you @Kerry Beal; room reservation made and no issues using the conference code!

     

  7. 22 hours ago, Saltychoc said:

    Has anyone tried either of these molds or a similar martellato one? https://www.bakedeco.com/detail.asp?id=46998 https://www.bakedeco.com/detail.asp?id=48716&categoryid=347

     

    They are adorable and are exactly the type of thing my customer base/wholesalers would love. I never use martellato molds. These don't seem that hard to use but I am a bit worried about the size. The bunny is 152mm/6". I am going to order one of each before seriously committing. I also can't quite tell from the photos - it seems like the only way to get a filling (various little items) in there would be to melt off the bottom, fill and then add a new bottom which adds a ton of additional work. Not sure what I'm asking.. any insight would be appreciated!

    I followed your links and those are both open bottom molds. When you are done making your bunnies they will have open bottoms. Fill the bunnies with whatever items you would like and then close the bottom. I’ll check for a video later today and post a link of how this is done (or maybe someone else will get to it first). Cute bunnies!

     

    some 3D mold filling videos:

    https://youtu.be/2MyjCoKX_IE?si=OiAX_Pp04sSxEQfs

    https://youtu.be/kDMEg_ny9JA?si=Iu8D4ntkNsJYd2Yz

    https://youtu.be/UTnz3fGfrL0?si=UBIX_NcYIwLnOsqJ

     

    • Like 1
  8. @minas6907 has done starch molding - they advertised they sold some starch imprinters in 2018.
    https://forums.egullet.org/topic/156525-starch-imprinters/#comment-2149346

     

    There was some discussion of starch molding in this topic, https://forums.egullet.org/topic/84503-alcoholliqueur-filled-molded-chocolates/.

     

    Are you currently starch molding? Fondant fillings can be deposited into chocolate molds... might be easier and less messy than dealing with trays of corn starch. Good luck in your chocolate and confection journey. Please post some photos of your work.

     

  9. 14 hours ago, SweetandSnappyJen said:

    Thanks, @curls!  I've seen this done and am wondering what the benefit would be of filling the acetate sheet with chocolate beforehand vs pouring chocolate onto the mold directly then laying down the acetate sheet and scraping. It seems like the former would be a lot messier! And an extra few steps.

     

    14 hours ago, pastrygirl said:

     

    Useful when you don't have a solid filling to support pouring chocolate on top.  Or in the Amado example, chocolate culd run through the gaps in the lacy shell.


    My reasons are the same as pastrygirl. I tried this approach on my brandied cherry cordials because they have a filling that is fluid. Previous attempts to cap these chocolates with the standard pouring chocolate method have not been consistently successful and some attempts have been extremely frustrating. I have lost more than half a batch of these cordials to leaking bottoms. Using the chocolate acetate method worked a lot better. Still a few leakers but it was around 1/8 of the batch. This makes me hopeful that with practice this will be the method that I use for capping liquid fillings.

     

    It is also appears to be a key technique for some of Luis Amado’s decorated shells. I envision using it on some of my chocolate Easter eggs… lace chocolate shell, light fillings. Could be fun. 😀

    • Like 2
  10. On 12/1/2023 at 10:58 AM, curls said:

    Does anyone have a video link of using an acetate sheet to cap a liquid filling? The links listed above are no longer available.
     

    I would like to try this technique soon to cap some brandied cherry cordials. The last few times that I made the cherry cordials I lost too much of my batch to leaks. Hoping this technique solves the issue.

     

    Just in case someone else needs this or I need to view it again, I found a video of Luis Amado capping chocolates using an acetate sheet covered with chocolate. I tried this out and it worked quite well. I even made less of a mess than I thought I would!

    https://youtube.com/shorts/WdfBJ69kPk8?si=aHH_6LMOUhUV8fHY

     

     

  11. Does anyone have a video link of using an acetate sheet to cap a liquid filling? The links listed above are no longer available.
     

    I would like to try this technique soon to cap some brandied cherry cordials. The last few times that I made the cherry cordials I lost too much of my batch to leaks. Hoping this technique solves the issue.

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