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curls

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    Trader Joe's Products (2017–)

    in Kitchen Consumer

    Posted · Edited by curls (log)

    On 8/11/2021 at 12:29 PM, blue_dolphin said:

    My TJ's is currently offering these little St. Albans cheeses from Vermont Creamery for $3.99.  They are reportedly VT Creamery's take on St. Marcellin.  I'm always a sucker for anything that comes in a cute little crock.  

    IMG_4188.thumb.jpeg.34d0196f2a30b2af51108b4251da56f2.jpeg

    I put the crock into the oven while I was heating the take-and-bake baguette and it was delicious when warmed up like that. 

    IMG_4187.thumb.jpeg.6b88b6833620b807b19116d288bdc2df.jpeg

     

     

    I'll also give a shout-out to the Giardino Pinot Grigio delle Venezie Vivace Rose.  It's a very easy-drinking, slightly fizzy rosé.  $3.99.  Too lazy to take a photo but you can see it here on the importer's IG.

     

    Thanks for mentioning the Vermont Creamery cheese. I went to Trader Joe’s today to see if I could get some. They had plenty in stock and I picked up three. I don’t know why but they are a $1 more in DC area and are going for $4.99. Let one cheese sit out while we were having dinner and shared it for dessert. A tasty cheese! Thank you @blue_dolphin!

     

    I also picked up some fresh figs, brioche split top buns, their Cuban Style Citrusy Garlic Seasoning Blend, and their refrigerated pesto. I hadn’t tried their Cuban spice blend (https://www.traderjoes.com/home/products/pdp/065967) before but I like it and am looking forward to experimenting with it.

    • Like 3

    Preserving Summer

    in Cooking

    Posted

    Thanks @FauxPas I don’t mind using the Clear Jel; ordered it from Amazon yesterday. I use Instant Clear Jel for other applications and it works well. No time to can during the week so I’m monitoring the peaches and moving them from countertop to fridge as needed. I’ll most likely go with the recipe that I linked to in my previous post. The peaches are Red Havens and they are delicious, I’m having at least one a day as a snack / dessert.

    • Like 2

    Preserving Summer

    in Cooking

    Posted

    It is peach season!!! Usually I make peach jam using one of the recipes from "Mes Confitures" by Christine Ferber. This year I would like to do something different and can (water bath method) peach pie filling. The plan is to use this peach pie filling for a variety of things: pies, crisps, topping for waffles, topping for pancakes,etc..  Does anyone have a favorite recipe for method that they would be willing to share? I am thinking about trying this recipe (https://nchfp.uga.edu/how/can_02/can_pie/peach_filling.html) from the National Center for Home Food Preservation.

    • Like 1

    Selling chocolate products online - what comes first?

    in Pastry & Baking

    Posted · Edited by curls (log)

    Just curious, in your area what regulations do you need to comply with to sell online?
     

    Issues that I would have are sales tax collection, approved labeling for my product, working in a licensed kitchen, etc.. 

     

    Did you build your own website? How many flavors do you plan to have available? Are you supplying flavor guides? What sort of packaging are you using for your chocolates?

     

    Interested in how this works in your area. I’m in Virginia and working under the cottage food laws of my county and Commonwealth. This limits me to in person sales but also means that I can work out of my home and don’t need extensive ingredient labelling. So far this works for me. If I want to expand, I’ll need to move beyond the cottage law rules and comply with additional regulations.

    • Like 1

    Production volume - how many filled chocolates can you make?

    in Pastry & Baking

    Posted

    1 hour ago, Anthony C said:

    At the moment I am in discussions with a potential client who is talking about buying approx 2400 bonbons (600 boxes of 4) every 15 days. On the plus side, I might actually make some money... on the negative side, will it kill me making nearly 10,000 bonbons a month? 😶 I was wondering what other people think a reasonable number of bonbons to produce is? How many can you guys churn out in a month? Maybe I am just really slow and inefficient, but would love to know how many bonbons others can produce before I consider employing help.

     

    Hi Anthony and welcome to eGullet. Pretty looking display and bonbons.

     

    As for your questions, I think you need to look a little bit larger picture than can I produce more. It is concerning that you mention that if you increase production by an additional 4,800 bonbons per month that you might actually make some money.  So, some questions to ask yourself (and share with us if you feel comfortable). Is your current business profitable? What are your current bottleneck areas? Would it help to add additional staff or equipment to your business? Would having more moulds make your more efficient? Would having more tempered chocolate available each day help or do you have more than enough each day? Do all of your pieces need to be airbrushed? Would adding some other decorative techniques be helpful to your efficiency/cost? How about selling additional products that are not as labor intensive and/or have higher profit margins (barks, pate de fruit, enrobed bonbons (assuming you purchase a guitar & enrober), other enrobed product, bars, panned items). Can you make more product and keep some frozen inventory? I would suggest that you be more strategic. Constantly working long hours on highly repetitive tasks is going to wear you down.

    • Like 2

    EZtemper - The Help You Need to Achieve Perfectly Tempered Chocolate FAST!

    in Pastry & Baking

    Posted · Edited by curls (log)

    EZTemper seen and mentioned in a tour of the Modernist Kitchen!!! 

     

    referenced at about the 23 minute mark

     


     

    They also show a homemade spray booth that looks interesting. 

    I have an EZtemper, wish I had some of the other equipment that is in the Modernist Kitchen. If I win the lottery… enrober, freeze dryer, vacuum sealer, and who knows what else!

    • Like 3
    • Thanks 1

    Need help with eclairs, please

    in Pastry & Baking

    Posted · Edited by curls (log)

    19 hours ago, Kim Shook said:

    Well, in spite of having a good, tried and true recipe and doing my best, my choux was a massive fail.  This was how the eclairs turned out after cooling:

    IMG_5792.thumb.jpg.1c4b7905c03fbe416851eb827bf5a20c.jpg

    I wouldn't have the slightest idea what was wrong - whether it was my method, my oven, etc., but we had another baking fail right after that, so I'm going to post a request for ideas.  I'll keep track of the recipe and try again later.  So discouraging! 

    Did they puff and then collapse or did they never puff at all?

     

    Nevermind, I see you posted in another topic with more details and are getting some potential solutions.

     

    • Like 1

    Chocolate Tempering: Tips and Troubleshooting

    in Pastry & Baking

    Posted

    6 hours ago, cc.canuck said:

     

    I tend to need to warm it back up to work with it after getting it into temper. Truest most of the dark chocolate.


    What are your temperature ranges? It is starting to sound like your chocolate may be overtempered or too cold when you are molding and working with it. Pictures and/or a more detailed description of your process would help with troubleshooting.

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