Jump to content

curls

society donor
 View Profile  See their activity

  • Posts

    2,029

  • Joined

  • Last visited

 Content Type 

Posts posted by curls

    Chocolates with that Showroom Finish, 2012 on

    in Pastry & Baking

    Posted

    51 minutes ago, Jonathan said:

    Thought I’d try my hand at an Aurora decoration for bars again, definitely an improvement on last time. These were a play on strawberry oreo cheesecake. Strawberry pate de fruit, vanilla cheesecake ganache, oreo & brown butter base

    F40A6802-F0F6-4EC1-A99E-836A1449FB17.jpeg


    Beautiful bars and the flavor combination sounds great too. How long does it take you to decorate these? How many do you make per batch / session?

    Titanium dioxide and tempering

    in Pastry & Baking

    Posted

    10 hours ago, no10 said:

     

    Thanks for taking a look, @curls Yes, it appears that MAG doesn't sell the starter kit, unfortunately. Did you purchase the AZO or non-AZO variant of Flower Power? Also, what are your thoughts on the product? Do you recommend using this color system?

     

    Oh, yes. I saw Kerry mention that in another thread. Thanks for pointing that out.

    I haven’t used them all that much but I don’t airbrush or use a lot of color on my chocolates. When I have used them they have worked well. 

    • Like 1

    Fruit Purees in Chocolate Recipes

    in Pastry & Baking

    Posted

    1 hour ago, Jim D. said:

    Yes, just yesterday I spoke to someone about the "rush-hour" traffic in Staunton.  Here we put the phrase in quotation marks.  So what are you still doing up there in the chaos?
     

    Waiting for it to get cool enough to make chocolates!  🙂

    Not planning to move until my husband and I are ready to retire from our current full time jobs. During non pandemic times it is nice to be near restaurants, museums, universities, airports, Chef’s Warehouse, AUI, and all the people who are drawn to a major metropolitan area.

    • Like 1

    Fruit Purees in Chocolate Recipes

    in Pastry & Baking

    Posted

    1 hour ago, no10 said:

    Thank you for all the information, @Jim D., and thanks for pointing me to that thread! 😅

     

    I didn't realize that AUI has a minimum order of 12 cartons. Probably why their website requires you to place orders for Ponthier puree by calling Customer Service? That's a little unfortunate given that I'm only a hobbyist and wouldn't be able to store 12 cartons of puree in my home kitchen's freezer.

     

    That's okay, though. AUI has other great products to offer that don't seem to require purchasing in bulk haha. Maybe this is a good opportunity for me to try Felchlin chocolate. I've only used Callebaut and Valrhona chocolate. I have a distribution center near me, so I was planning on picking up my order in person to avoid shipping fees, but now that I look at their website again, it isn't clear if pick-up is actually free. I'll call Customer Service and ask.

     

    Thank you again.

     

     

     

     

    Screen Shot 2021-09-11 at 1.12.40 PM.png

    Screen Shot 2021-09-11 at 1.19.55 PM.png


    Talk to your rep at AUI. It’s been a while since I bought something from them but when I took advantage of counter service/pickup they were willing to sell 1 kg of frozen purée. 

    • Thanks 1

    Chocolate & Confections Packaging 2020 & beyond

    in Restaurant Life

    Posted

    23 hours ago, pastrygirl said:

     

    Just learned they are discontinuing stock production and going all custom.  Now, to find a different box or storage space for thousands of set-up boxes?  Ugh ... 🤬🤬🤬

    Pastrygirl, sorry your packaging company is dropping stock boxes. Have a look at Sweet Packaging, lots of stock boxes and they do custom too. Not the best website. I started using them when I talked to them at the Philly Candy Show. 
    https://sweetpackaging.com/Solid-Lid-Candy-Boxes/Solid-Everyday-Boxes/808-Series

    New to the forum

    in Welcome Our New Members!

    Posted

    @InfinityCandies welcome to eGullet. I suspect more people will see your questions if you post them to the Pastry & Baking forum. This is the area for new members to be welcomed and to share a bit of information about themselves. 
     

    If you don’t mind sharing… where are you located? What brought you to eGullet? Do you have a candy store? What types of candies do you make?

    Dehydrator to premelt chocolate

    in Pastry & Baking

    Posted

    21 hours ago, Jim D. said:

     

    This is exactly what I do.  Although I love my dehydrator, its thermostat control is far from exact.  I set the temp for a little above 100F.  I put the chocolate into the dehydrator the night before I am using it, and it's melted by the next morning and ready to temper.  When I don't have the overnight time, I have left it in for about 6 hours, and it has melted (or mostly so).  If I'm in a real hurry, I put it in two bowls and that helps noticeably.  Still better than waiting for it to melt from scratch (whether one is using a melter or a tempering machine).

    Jim I am puzzled by your post. Do you mean to say that you wouldn’t use a melter to melt your chocolate overnight? I use my melters to melt my chocolate and then I use them to hold tempered chocolate for a day of bonbon making. 

    • Like 1

    Preserving Summer

    in Cooking

    Posted

    On 8/8/2021 at 11:33 PM, curls said:

    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.

     

    Used the method from the National Center for Home Food Preservation and I was very happy with the results. 5 1/2 quarts of peach pie filling!

    74629541_IMG_6811-peachpiefilling-canned.jpg.2a5682eecf26fce7ab5449a18e98a8f7.jpg

     

    Used 1.5 quarts of filling to make some small peach pies.

    640517537_IMG_6827-peachminipies.jpg.1bdc56807e15afce06e57822c620db72.jpg

     

    • Like 6
    • Delicious 2

    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
×
×
  • Create New...