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curls

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Posts posted by curls

    Suggestions for chocolate egg fillings

    in Pastry & Baking

    Posted

    I use Greweling’s coconut filling for some larger, ~20 gram molded pieces and like the filling with dark chocolate (too sweet for me to shell it with milk or white). I spoon it into the cavities and push it in with a finger. Don’t think it would be easy to pipe but please let me know what you did if you can make piping work.

    • Like 1

    Freezing bonbons

    in Pastry & Baking

    Posted · Edited by curls (log)

    27 minutes ago, Jim D. said:

    Which model of FoodSaver do you have? There are so many.

    I currently have the V2430. Had another one before that, model unknown, it lasted many years before I replaced it with my current model. It is just a basic Foodsaver you find at Costco, Walmart, etc.. I originally bought it to  portion up and freeze the items that I  got at Costco. Just so happens it also works for freezing bon bon and packaging up stuff for sous vide.

    • Like 3

    Freezing bonbons

    in Pastry & Baking

    Posted

    Cool, I have the same vacuum sealer Greweling does! And yes, I have used it to seal boxes of chocolates without issue. The moment I see the bag touching all visible sides of the box I hit the manual seal button, no chocolates harmed and a spiffy plastic layer to prevent freezer burn and condensation.

    • Like 1

    Confections! What did we make? (2017 – )

    in Pastry & Baking

    Posted

    11 hours ago, Chocoguyin Pemby said:

    How do you keep your molds so clean - i need help with this 

    Thank you! There is always more that you can do to work clean... trust me, some days are better than others. A lot of it is practice and examining your workflow to figure out where you can do things better. Whenever you take a class or work with someone who you are impressed with see if you can figure out why what they are doing works so well and try to incorporate those techniques in you work.

    • Thanks 1

    PLANNING: eGullet Chocolate and Confectionery Workshop 2019

    in Pastry & Baking

    Posted

    48 minutes ago, gfron1 said:

    I'm working on micro-demonstrations. Based on the comments above, I have found someone who does nougat filled hard candies. I also found a Brazilian confectioner: Rene Sackett The candies I know are Beijinho (coconut version of Brigadeiro), Cajuzinhu (lots of nuts), Olho na Sogra (looks like an eye), Maria-Mole (marshmallowy), Cocada, Goiabada (guava marmalade candy/spread), Pé-de Molque. Does that sound of interest? I'm still looking for others too.

    I’m interested! Would be great to learn stuff that I have had little or no exposure too.

     

    Love guava — lived in South Florida where every Cuban bakery had at least one pastry with guava or guava & cheese.

    • Like 2

    Vaquform - making your own custom molds

    in Kitchen Consumer

    Posted

    What type of sheets will you use? Is it easy to get 3mm polycarbonate sheets (saw that 3mm is the thickest material this unit can handle). Very interested to see what comes of this experiment and hoping we get to try it out at the workshop in St. Louis.

     

    Will have to come up with some shapes to bring with me and thermoform! 🙂  Wondering what materials are best for making the item to be thermoformed that I have the ability to work with... aluminum is out but wood, 3D printing, and plaster may be possibilities. Or, maybe join a maker group and start experimenting myself! I see this as potentially very useful for making custom molds of small quantities.

     

    @Kerry Beal thanks for sharing your experiments with us.

    Yard Sale, Thrift Store, Junk Heap Shopping (Part 3)

    in Kitchen Consumer

    Posted

    1 hour ago, chefmd said:

    @curls of course you can go thrifting with me!  We have a beach house in Chesapeake Beach.  This is how my Saturday goes after working looooong hours Mon-Fri.  6 AM leaving Arlington. 7 AM arriving to beach house and unpacking whatever food I brought with me.  7:15 meditation with next door neighbors who have Alice in Wonderland style garden complete with three peacocks (one boy and two girls).  I never thought that meditation was for me but now I crave it like you will not believe.  8 AM breakfast.  8:30 walk on the beach, rain or shine.  Come back, cook lunch by noon.  And, finally, thrifting in Prince Frederick after lunch.  They have four stores there, I can go to one or all depending on how much distressing is needed.  Buying something or not is not the point.  Going to the local butcher shop Nick's is the final and the most pleasant stop of my trip.  They have lovely meat, poultry, fish that are priced lower than a chain grocery store.http://www.nicksofcalvert.com/specials.html    Come back to beach house, unpack, have a small drink, contemplate dinner.  You can join me any Saturday for any or all of the above activities.  And other eGulleters are welcome as well.  Stay for dinner too!

    @chefmd that sounds wonderful! Will have to wait until after the Easter chocolate production but maybe another eGulleter will join you before then. Happy thrifting! Nick's of Calvert looks like a wonderful place to shop.

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