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  1. There is a procedure called "rigenerazione" in Italian, literal translation is "regeneration", don't know which is the correct translation in English. I don't even know if there is a term, never seen this process described in any English book. It just consists in reheating a cooked dough in the oven. You bake a good amount of cookies, store them in some place, then "regenerate" the required amount. You just need to put them in a 180°C / 350°F oven for about 3-5 minutes (depends on the oven, the cookie size and so on). Cookies get warm and almost as freshly baked. So you can cook a big batch only once during the day, then rewarm if needed and following requests. Teo
  2. If you start from apples then you will taste them in the background. Apples have a mild and neutral taste, ginger and lemon are strong and overpowering. You don't risk to get something that tastes of apples and ginger and lemon, you'll get something that tastes of ginger and lemon, plus a bit of apple in the background (most people won't even notice it). Besides this, you can adapt it to your taste, just add enough ginger and lemon until it tastes just like you want. This is said if you choose the apple way. If you want to minimize your work, then the recipe suggested by Jim is the best choice. So it's just up about your priorities. I would suggest to taste and adapt it following your taste, instead of following a given recipe. The intensity of ginger and lemon can vary quite a bit, being them strong flavours it's always better to taste and adapt, instead of following given quantities. You are the only one that knows the taste you are aiming for. Teo
  3. Please call it "charlotte", it's one of the most traditional desserts in classic French pastry. It went out of fashion in modern pastry shops, but it deserves to be rediscovered. Teo
  4. If you want something firm without using powdered pectin, then a good solution is using apples. You can start from apple puree, add immediately some lemon juice to limit oxidization (and browning), then add sugar (half the weight of the starting apple puree). Then add grated ginger, lemon juice and lemon zest to suit your tastes (remember the jam will reduce while cooking, so the final taste will be more concentrated than at this stage). Then cook to 105°C until the jam reached gelification point. Keep an eye to the pot and stir when needed to avoid scorching. As said before in the thread, better putting the seeds (both lemon and apple) in a tea ball and cook them with the jam, to add pectin; crush the seeds for them being more effective. If you plan to use this for a cake, then you can add small dices of candied ginger when you are building the cake. If you can avoid cooking them then better. If you need to put the jam in mason jars for future use, then you can add the candied ginger at the last minute during the cooking phase. To prepare apple puree: buy your preferred apples, peel and core them (keep the cores for the seeds), add some lemon juice, then blitz them with a hand blender until you get a puree. Teo
  5. You can try to sell it as a piece (or multiple pieces) of modern art. Teo
  6. Each cream cheese is different, you need to read the label of the one you are using, there you can find fat content and so on, then input those data in your spreadsheet. Teo
  7. About the black locust ferment: is it made with the flowers or with the pods? We are full of black locust trees here, using flowers is traditional but I never saw anyone using the pods, I don't even know if they are edible. Thanks. Teo
  8. If you care about your molds then don't do this: freezing causes the formation of microfractures in the plastic used for those molds, after some time those microfractures will propagate, causing cracks in the mold. Teo
  9. If you don't have it, then getting a VPN is a wise and healthy choice under such circumstances. Teo
  10. I don't have direct experience with Felchlin, but I worked with sugar-free (maltitol) dark chocolates made by other producers, never got any issue about tempering and molding, they worked just the same. Remember you need to make sugar-free ganaches too, vast majority of recipes need to be re-formulated. Teo
  11. I don't see the point in this article. Lots of plants never got the "human influence" but we still continue to eat them without troubles. Pretty hard to artificially evolve stuff like white truffles and porcini mushrooms, we still crave them and pay huge money for them. The guys that own the kamut copyright are making huge profits on this issue. Saying that we drink the same wine as ancient Romans is pretty misleading too: our wine is totally different, since production methods are totally different. Romans added honey for good reasons. Teo
  12. Only possible explanation that comes to mind is that there was a thin film of oil / liquid fat on the cavities surface before spraying the cocoa butter. This could act as a lubricant, preventing the cocoa butter and chocolate to stick to the mould, so when the mould is inverted almost all chocolate falls out. Pretty difficult to know if this is really what happened, and if so how it happened. Did you use the spray gun for some other use before this batch? Is there any possible risk that the moulds were stored in a place where some oil was in the air (like in the nearbies of a deep frier)? Teo
  13. If you'll ever ask yourself "am I posting too many photos?", then the answer is NO. Thanks! Teo
  14. Usually I'm against all kinds of actions that milk on a person's death (I call it "the Freddy Mercury effect"). After reading my first thought was: "one of the few cases that seems legit". Then my cynical part thought: "can we be sure this wasn't a marketing stunt from the beginning?". Teo
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