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curls

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Posts posted by curls

    Cooking with "Chocolates and Confections" by Peter Greweling (Part 2)

    in Pastry & Baking

    Posted

    Sorry about the Professional vs. At Home confusion, the new cover for the 2nd edition of C&C Professional just makes me think its a new edition of the C&C At Home.

    The questions that I really meant to ask are:

    1. Any plans for a second edition of the At Home Chocolates & Confections book?

    2. Is Greweling covering any asian flavors (like William Curley's book or Kee's Chocolates) in the second edition of the Professional Chocolates & Confections book or any other books?

    Ideas needed for blackberries

    in Pastry & Baking

    Posted

    There is a blackberry-merlot sauce in Sherry Yard's Secrets of Backing that is wonderful. The book uses the blackberry-merlot sauce as a base for sorbet and pate de fruit. Same book has a recipe for blackberry-lime curd (I haven't made that one yet).

    Your Daily Sweets (2005-2012)

    in Pastry & Baking

    Posted

    Curls: Those Cinnamon rolls look professional...I'm sure you're using only the finest of ingredients... :-)

    DianaM: The madelines look amazing - I could eat that entire plate - and the madelines too....

    RobertM, Just trying to showcase your fine cinnamon roll filling. May bake some cinnamon swirl bread next time!

    Bakon MTD 1-2-3 Mini or Mol d'Art 6 Kg?

    in Kitchen Consumer

    Posted

    Edward, thank you for checking on the Mol d'Art site, glad they are not ones that you had trouble with.

    Patti, I thought you had a wheel temperer at the conference, not a melter (the melter still has a dial control). Good to hear that you have had success with the company. I have see the positive references on The Chocolate Life site and I think they organized a group buy of some other Bakon equipment.

    Tough decision for me, the Bakon looks interesting but so many people on eGullet and the pastry circuit have positive experiences with Mol d'Art. Will ponder this one for a bit longer. Thank for all the feedback!

    Bakon MTD 1-2-3 Mini or Mol d'Art 6 Kg?

    in Kitchen Consumer

    Posted · Edited by curls (log)

    Kerry, I am looking at the Mini Bakon MTD, it holds 12.5 lbs. (5.6 Kg). The standard Bakon MTD holds 25 lbs. (way too much for what I make).

    Thanks so much for your input Ruth and DianaM. Please, keep the comments coming! Surely someone in the community has hands-on experience with Bakon products.

    Bakon MTD 1-2-3 Mini or Mol d'Art 6 Kg?

    in Kitchen Consumer

    Posted

    Has anyone used a Bakon MTD 1-2-3 Mini? What are the pros and cons of this chocolate melter vs. the Mol d'Art 6 Kg chocolate melter?

    Looks like both are large enough to work with 1000 & 2000 series chocolate molds. It appears that the Bakon is all stainless steel while the Mol d'Art is plastic and stainless steel. Wondering if this really matters for a piece of equipment with no moving parts. So is one piece of equipment more reliable than the other? Easier to operate? The Bakon costs a bit more than the Mol d'Art is the extra expense worth it?

    Passover Baking

    in Pastry & Baking

    Posted

    I didn't grease or paper the pan, hoping the non-stickiness would be enough, but, the cake practically welded itself to the bottom and sides of the pan!

    Should I grease or paper the pan, or both? In what order? Since I can't use butter, should I use shortening, margarine or oil?

    Also, while the cake is nice and moist, it's a bit heavy - do you think I could lighten up on a yolk or two, and add an extra corresponding quantity of white to lighten it a bit?

    Try lining the bottom of the pan with parchment paper and use some oil and matzah cake meal for the sides of the pan.

    To lighten it up, I would add more whipped egg whites. Save the extra yolks for ice cream.

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