curls
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Posts posted by curls
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Another safety check, put your turkey in the pot with enough water to submerge it. Remove the turkey from the pot and note how much water you needed to use. Later, when you fill the pot with oil, fill it to that same high water mark.
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1 hour ago, sbain said:
Sounds delicious. What’s in a “chocolate malted”?
It is meant to taste like a chocolate malted, so one of the ingredients is malted milk powder.
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And the chocolate making starts once more! Milk chocolate shells to make chocolate malteds & peanut butter & jelly bon bons.
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I'd use this recipe from ChefSteps as a starting point https://www.chefsteps.com/activities/epic-grilled-turkey-with-amazing-ribs-meathead-goldwyn
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Thanks to all for your guidance on my ML journey. Many great suggestions! Will have to get a journal and keep notes. Rotus, I’ll see if I can get a red journal.
I don’t have a CSO but I’ve been reading about all the wonderful things all of you say about it. Even got the dimensions once and checked my counter to see how much room it would take — that CSO demands a fair bit of real estate. So far I’m resisting.
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Thanks Captain and Okanagancook I did not mix it that way — will try it that way next time!
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4 hours ago, Kerry Beal said:
Took a couple of tries to get the name right on the sign -
in the process we apparently became American.
Glad they got the name right. Have they gotten the country right?
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Late September cook... first attempt at meatloaf on the Kamado Joe. Turned out pretty well... liked the flavor but I need to work on the texture. Couldn't get a clean slice, loaf fell apart. I'm thinking about adding another egg to the mix the next time I make this -- hoping that will make for a more sliceable meatloaf.
Meatloaf served with creamed spinach and box mac & cheese. Yup, may get me kicked off of eGullet. 😉
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Baked a chocolate bundt for the office Halloween party. It needs to cool. Tomorrow morning, I'll pour on a chcolate glaze and add some Halloween sprinkles (there were on sale at World Market).
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3 hours ago, gfron1 said:
I have been sitting on this lead til now. Gonna start shopping some of these ideas.
1 hour ago, chefmd said:Let me know if u r in town!
Ditto. Rob, I live pretty close to Sterling. Definitely let me know if you are going to be in the area, need to check with husband and cat but I think we can put you up in the guest bedroom while you're here.
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Brilliant @JoNorvelleWalker -- I google'd and found this Ozark set on Amazon https://www.amazon.com/OZARK-Trail-Hobo-Tool-7-in-1/dp/B00AR8069U.
Rob, not really suggesting that this is what you use in your restaurant!
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I was going to recommend my flatware but Oneida is no longer making that pattern. How about one of these... I prefer the first one but the second might be nice too depending on your dishes & food.
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5 hours ago, felipetruji said:
Any idea on how to make a logo like this?
You can have custom transfer sheets made and apply them to your chocolates. Have a look at this link for more information http://shop.chocotransfersheets.com/custom-transfer. There are several companies that offer this service. @Kerry Beal has made her own custom transfer sheets and she has given demos of the process at several of our eGullet Chocolate & Confection workshops.
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@Haley not sure if you have already checked into your state and local laws but if you have not, I would definitely recommend that you do that before selling your chocolates. Depending on your state and county you may / may not be allowed to select items produced in a residential kitchen. There are many things to research before selling: business insuance, getting a tax id number, business license, collecting sales tax, packaging, labeling, etc.. Also, I'd recommend that you know the shelf life of your product and include some instruction about chocolate care & shelf life with each box of chocolates. There are always some that want to savor their chocolates and they may not be aware that perservative free chocolates will not last as long as store bought chocolates.
Freezing can work well (and there are excellent instructions in Greweling's book for professionals) but I have found that not every bonbon responds as expected to freezing (some lose flavor, some flavors intensify and change the balance of flavors, texture can change, etc.). I always test portion of a batch of a new flavor to see how it does with the freeze - thaw cycle and then note if I should freeze future batches or it this is a flavor that I make within a week of sale.
Good luck, have fun, and I hope you enjoy the holiday craziness!
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Fascinating! Thank you @Haley.
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@Haley they sound delicious. I was expecting layers of flavors for Saturn. How did you decide which flavors you wanted to put in each planet? Just curious about your creative process.
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Lovely! @Haley what were the flavors?
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16 hours ago, Hassouni said:
Bourbon closing is actual fake news, according to most of my industry connections
Thanks for checking! I’m glad to hear they are still open. Great place for brunch & drinks in Adams Morgan if you want to sample a variety of bourbons.
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8 hours ago, weinoo said:
Remember when Bourbon first opened...it was good, and there was even a good bartender or two back then. (and now I see that it's closing or closed?!)
Wow, didn’t know that Bourbon was closing! It has been a while since I went there but I really liked them the last few times I visited. Thanks for the information.
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6 hours ago, JoNorvelleWalker said:
Question two: Kerry kindly sent me some Cacao Barry
https://www.cacao-barry.com/en-OC/chocolate-couverture-cocoa/chd-p64exbg/extra-bitter-guayaquil
What's a good place to buy more? Is there another chocolate markedly superior that I should consider? As I was freezing* on some high school bleachers close to midnight night before last, it seemed this was in the running for the finest chocolate to have passed my lips. Certainly better than the produce of our local chocolate shop.
Chocosphere has many wonderful chocolates to choose from and they sell a lot of it in tasting sizes as well as chocolate making quantities. I sampled many brands and types from them before selecting the Valrhona chocolates that I use. I would recommend trying more selections from Cocoa Barry, Felchin, Valrhona, and eGuittard. There are, of course, many more but that should be a good start. Enjoy! 🙂
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That burnt sugar taste of caramilized sugar can work very well in your praline paste. Try it again once your filling is in a bonbon or used with other pastry components and see how you like it. After that, evaluate the flavor and decide if you want the next batch of caramel to be cooked more or less.
At this years eGullet Chocolate workshop, many of us in the master class made praline as one component for a recipe. Each group took their nuts and caramel to a different degree of cook. I sampled a few of them as praline and in the bonbon -- the results surprised me -- the praline I liked the best on its own was not my favorite bonbon. The one that I thought worked best as a bonbon was the one I thought was way too caramilized/burnt as a praline. The bonbon that was made with that just under burnt praline had the best flavor -- the nut flavor came thru and the bitter balanced very well with the sweet chocolate. Of course, this is just my opinion & my taste buds. Everyone has their own favorite... there is no perfect thing that everyone will enjoy. Figure out what you like, share, and see how many share your preferences.
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Fascinating technique. I was thinking along the same lines as keychris. Melissa is definitely an innovator in decoration and flavors. Thanks for sharing Rob!
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I wasn't quite sure the Pioneer Woman floral Instant Pot was a real thing... so I googled and it is real and there is more than one floral pattern available. Wow! https://www.today.com/food/pioneer-woman-new-instantpot-collection-walmart-t137392
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Sorry Rob I sure didn’t mean to scare you! Thanks for the link. Looks like a great class! I was wondering if you were going to take the Hasnoot class (it’s the following week). Someday I hope to take a high end pastry class — I should start playing with the pastry books I have! 😉
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Useful Gadgets for Chocolatiers
in Pastry & Baking
Posted · Edited by curls
added intro photo (log)
Very helpful for those who dip chocolates and do not have an enrober, the wire cake leveling tool. This was first repurposed as a chocolate dipping scrapping device by our own @Chris Hennes. For a photo tutorial, just follow the link
Works just as well and is so much cheaper than an official melter string scraper (http://www.pastrychef.com/CHOCOLATE-DIPPING-SCRAPING-WIRE-ATTACHMENT_p_2246.html).