curls
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Posts posted by curls
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Was hoping for a bar with tahini (or halavah) and one with asian flavors (ginger or green tea or who knows...). Guess that might be something I experiment with during kitchen time. :-)
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Is it ok to include Kamado Joe items in this topic or should I create a Kamado cooking topic? Moderators, please feel free to move this post to a better location if you like.
So, went ahead and purchased a Kamado Joe at the Costco Kamado Joe event! Thanks to everyone for your advice and comments. I've cooked a few steaks, chicken thighs, and chicken kabobs and they have all turned out great. :-) Cooked some steaks for dinner tonight and decided to make use of the additional cooking time available to make a batch of skillet cornbread. So, my first bake in the Kamado!
Have only used one half of the diffuser plate for cooks (until the cornbread) thus the odd used/unused look of the thing.
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Beautiful chocolates, what have you filled them with? Good luck at the show!
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9 hours ago, Kerry Beal said:
Haven't cut the second one yet - but the tastes of it I've had I think I like it better. But it may not be the texture as much as that I used tartaric acid rather than citric in this one. I think it argues that you can make perfectly great turkish delight with regular corn starch. I just have to figure out the perfect way to pour it out - cause it sticks even worse to parchment!
Looking forward to your texture reports but this sounds very promising! Would be nice to be able to make this without needing the elusive thin boiling starch.
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How do the two compare? Can you make good Turkish delight with regular corn starch?
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Since they are having a wine & cheese, I would bring flowers. I know you mentioned that you don't care to deal with cut flowers but perhaps this couple does. It also gets them out of any obligation to serve what your hostess gift. Good luck, hope you have a nice time!
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14 minutes ago, Kerry Beal said:
He still got that under construction
Ok, will stay tuned! Looking forward to it.
Think he might bring some bread and pastries with him? Loved the meals he made for us when the workshop was in Toronto.
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On 3/8/2018 at 6:57 PM, Alleguede said:
So just to make things interesting here is the recipe list for the nut class.
We will limit the class to MAXIMUM 16 - there will be 7 machines hopefully to play with.
Le Praline 50% Hazelnut
Hazelnut Paste
Gianduja
- Milk Lactee Superieur peanut butter
- White chocolate Zephyr and Pistachio
- Hazelnut dark chocolate 54%Approach to Bean to Bar
Vegan Almond Hazelnut spread
It will be as hands on as possible and also tv style. But this class is the result of 2 years of work between the Ez temper crew and Premier Melangers
Stay tune for the second class description
So @Alleguede what are you planning for the second master class...?
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I guess it is all a matter of what you are used to. I am much quicker at dealing out paper cups for chocolates than separating a stack of plastic trays. Also, find it super easy to drop chocolates of many different shapes and sizes into those paper cups. I love being able to select from so many moulds — rounds, squares, flowers, windmills, hedgehogs, bunnies, hearts, etc.. Since I don’t airbrush or use a lot of colored cocoa butter, the mould shape is important for determining the chocolate flavor.
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Another thought on the packaging front -- it is also an option to not use the plastic trays and to put your chocolates in paper cups. This gives you more options when picking molds and can allow you to make pleasant chocolate arrangements in your boxes based on the customer's selection of chocolates. Have a look at Chocolat's website to see some gorgeous tray-free chocolates in boxes https://chocolot.com/.
Disclosure note: I do not use trays in my chocolate boxes and prefer the candy cup route.
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3 hours ago, MelissaH said:
Those of you who are cooking Wegmans corned beef: Did you do anything special to the meat? Reseal it without the liquid? Soak it first in something else? What about that little spice packet: Toss it? Add it to the bag?
I took the corned beef out of the packaging,
rinsed it,
dried it,
cut it into ~1 pound pieces,
sprinkled it with the included picking spice (because it was there — not sure it had any impact on the final product),
bagged each piece,
sealed,
and sous vide’d
Was worried it might be too salty and wondered if I should have given it an over night soak in water but it was delicious when done. I think the manufacturers are salting the pre-prepared corned beefs less than they used to. If you’re sensitive to salt, I would recommend an overnight pre soaking in water.
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Not the best picture but this is the best corn beef I've ever made! @rotuts thank you for all your corn beef posts -- I couldn't resist any longer. So, one ~3 pound Wegmans flat cut corn beef brisket was split into thirds, bagged, and sous vide'd for 57 hours at 60C / 140F. Was going for a 48 hour cook but realized that my schedule would not allow for that. Found this post (https://anovaculinary.com/great-corned-beef-experiment/) and decided that pulling the corn beef after work vs. before work would be just fine. Yum!
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1 hour ago, Kerry Beal said:
We have to bring an enrober to attach to their Selmi - they don't have one! That's the piece I'm dreading most cause it's Toronto to NOTL and back.
A Selmi and no enrober! Still, no need for you to bring it -- we have hand dipped and fork dipped before and we can do it again. But... if a lot of people are going to be making bars... an enrober is a nice thing to have. Hmmm, maybe that is why I hardly ever make bars (I don't have a Selmi or an enrober).
Kerry, thank you so much for all you do! I am looking forward to this year's workshop.
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7 hours ago, Kerry Beal said:
Not completely - they have mixers (think they still have some kitchen aids or maybe a hobart or two). A pan could be brought - cooling will be required. Just thinking of (and dreading) all the stuff that will require lugging in both directions.
Kerry, I was just re-asking the question for Anna but I would encourage you to NOT lug a bunch of equipment to the college for panning. There will be plenty of other things for people to work on and learn about. Hoping you aren’t going to have to bring any equipment at all this year — except for an EZtemper and a Fuji.
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On 3/17/2018 at 12:13 PM, Eat.Choui said:
HELLO!!!
I’m Anna from Socola Chocolatiers and I am really excited to be attending this year and seeing all of you again and meeting new faces.
What is everyone planning to work on during the workshop time? Is there a chance I can learn panning? I saw pictures of the Kitchen Aid attachment in action on another thread and it got my brain thinking . This would give my arm a rest!
I would like to get a dipping bowl too
Hi Anna! Glad you are going to be able to attend this year. I haven't had a chance to figure out what I would like to work on during workshop time but I'll come up with a few things before I get to the workshop. Will probably practice one or two of the things I learn at the master class.
Aside from panning, what would you like to work on? @Kerry Beal Anna (Eat.Choui) mentioned an interest in learning to pan -- does the NOTL college have the appropriate setup for panning?
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Found some prepared corn beef briskets (flat -- no points available) at Wegmans for $3.99 per pound. Maybe they'll be marked down further this week.
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Very interesting @pastrygirl and the shine on those "chocolates" is impressive! Are you selling these as part of your regular Easter selection?
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4 hours ago, Kerry Beal said:
And how many shall we put you down for?
1 hour ago, RobertM said:I’m counting on my fingers.....at least one hand full.....
Bob, you may want to get a few extra bowls -- your students might want to have bowls of their own after your class. ;-)
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1 hour ago, Kerry Beal said:
Over here on the Home Made Knives and other Home Made Kitchen tools - our own @patris has been making lovely ceramic dipping bowls. When I was down for the Christmas production party we were using one of her ceramic bowls as a dipping bowl because it was just the right shape and depth and we got to talking about how perfect it would be with a built in @Chris Hennes dipping wire. She ran with the idea and went a step further - adding an extra amount of clay on the bottom for heat retention.
I've talked her into making some for any of us who might want to take when home when they come for the workshop. She says she'll meet us at Tomric on Thursday. Anyone who wants one and isn't going to be at Tomric - just say the word and we'll bring one back for you. $30 US will get you one of these beauties. I've got my order in already!
Let's start another list here -
@patris dipping bowl
Kerry Beal
Very cool idea @patris! I'm definitely interested in a bowl if I can remove the wire for microwaving and the ability to use the pretty bowl for other stuff. Can I let you know which colors I prefer or would it be easier for you to make that choice and have us pick from your selection at Tomric?
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@JoNorvelleWalker thanks for the melanger endorsement. Another way for you to think of it -- the only way to get this discount is to also pay for the chocolate workshop -- unless you planned to go to that too, your melanger is cheaper. ;-) Do you use the tilting feature a lot? What advantage is there to tilting vs. non-tilting? What is the smallest quantity of nuts that you have successfully ground?
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3 minutes ago, Kerry Beal said:
@allegude and I have been discussing it - as long as there are two of us we think we can expand the numbers in the Master's classes by a few. I'm sure there will be drop outs closer to the time that will bring the numbers back into line a bit.
It will be interesting to see how much the pre-payment for the master classes and the workshop cuts down on the drop outs.
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Kerry, please sign me up for the workshop, both of the master classes, and the Saturday night dinner.
Do the countertop diamond custom machines work well for making your own gianduja? If so, do you know what the min and max yeilds are? What will these machines cost if we buy them at the workshop?
As previously mentioned, will you and Rodney be teaching the master class or will it be someone else?
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8 minutes ago, Kerry Beal said:
Let me work on that over next couple of days - won't be able to say what Tomric will be able to do for us - but at least we can schedule the time
Thanks Kerry, that would be very helpful for making plans!
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Kerry, when do you expect to have the agenda finalized for Thursday and Friday?
Chocolate Workshop 2018 Niagara on the Lake
in Pastry & Baking
Posted
If your freeze dryer is accessible, some freeze dried ice cream and fruits would be nice additions to the workshop pantry.