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Everything posted by teonzo

  1. Chapeau for the idea, fantastic! I would keep far from a chamber vacuum machine, the pressure shock while releasing air inside the chamber would risk to detach some electronics, ruining the cell phone. A food saver should be fine, the buttons on the Nokia are dual not single, so it's pretty hard that the bag would press one side more than the other, pressing both sides together does not activate anything. At least if your model is like mine (I'm an old dinosaur and still use my 15 year old Nokia but can't remember which model it is). The problem is that the bags for the food saver are not flat, so people would see the bag and all the ondulations. Avoid freezing too, not a good idea. You can use a double layer of plastic wrap, if you pull it carefully you won't be able to notice it from the front. If you cut it carefully (exact dimensions) you should be able to put the closures on the sides of the phone, so they will be really hard to notice. It won't be completely water proof, but if you use a very viscous first layer of gelatin then the risks are almost zero (Nokia phones are famous for surviving all kinds of hardships, mine included). For the first layer of gelatin you just need to use a high ratio of gelatin per water, for this use going for a technical recipe with glucose and glycerine is overkill. Just use 1 g gelatin (powder form I suppose since you work in a pastry shop) for 10 g water: dissolve the powder gelatin in 10 parts water instead of the usual 5 parts, then melt and use. Make this layer the thinner possible, few millimeters. For the final block of gelatin the lowest ratio is 24 g gelatin per 1000 g water, so if you use powder gelatin you dissolve 24 g gelatin in 120 g water, then melt it and add to 880 g water. Go for the lowest bloom possible, bronze gelatin usually in a professional setting (140 bloom), if you can find the 100 bloom one even better (should be a special order, never seen any professionals using it). Remember that you must wrap the phone when it's on, even Nokia batteries have their limits. Teo
  2. Only possible problem is that if you freeze it slowly then some yeast cells will die, so the rising will be slower. If you have a blast freezer on your way then you are totally safe for this, lots of restaurants use this method for their breads. Thawing process is better made in the fridge and not at room temperature. Teo
  3. Poor family, they should appeal to the Geneva Conventions. Teo
  4. Craquelin has almost the same recipe of the Ina Garten shortbread, it's 100 g flour, 100 g sugar, from 80 to 100 g butter, made with the creamed butter method. For this use it's better to avoid chemical leaveners (baking soda and so on), you loose control on the final volume and on how the cookies spread. To get consistent results you need to roll the dough at the same width, you can use 2 thin bars (around 2 mm) as a guide on the opposite sides of the dough, when the rolling pin touches the bars you are done. Of course the rolling pin must be a good one with a regular shape (no bends, no bumps). Just after cooking the cookies (as soon as they come out of the oven) it's better to put a sheet of parchment paper on their top, then a sheet pan on it and press lightly. This way you end up with cookies that are flat and the same width. You let them cool to room temperature, then you dry them in the oven at 270 F for about 15 minutes. This way you eliminate almost all moisture, this helps a lot on shelf life, not in the sense of molds, but in the sense of taste. After the drying process and cooling, you move the cookies and put them all near the others, so there's the less free space possible between them. Then you spray the surface with cocoa butter. Allow some minutes for the cocoa butter to crystallize, then put a sheet of parchment paper on their top, then a sheet pan on it, flip everything together, pull away the sheet pan and the parchment paper (which were on the bottom when you sprayed the cocoa butter and now are on the top), then spray again with cocoa butter (so the cookies are completely sprayed on both sides). You can prepare a big batch of these, if you do things properly they keep for around 6 months. You need to store them in an airtight container, if it's one of the container where you can suck out the air with the proper pump then much better. I prefer spraying with cocoa butter than using a no-water layer in the bonbon. As for the recipe, you can use the basic streusel recipe: 100 g butter, 100 g sugar, 100 g all purpose wheat flour, 100 g almond flour, pinch of salt. Mix everything together, let it rest in the fridge for at least 1 hour, then roll. It has the added almond flour if compared to the craquelin / shortbread, it adds taste and makes it more crumbly. Another road to try is the feuilletine, Valrhona sells it as Eclat d'Or. You prepare a no-water component (usually a gianduja), add the feuilletine, spread it thin on a sheet of parchment paper, cut the small rounds. You can re-use the trimmings, you just need to re-melt them. But I would not use this for a cheesecake bonbon for a taste matter. Teo
  5. Professionals use a tool called "raplette" (French term). This is the only occurrence on Amazon. I don't know if there is an English term for this tool, or if there are cheaper versions for home use. Teo
  6. Mai tai, added ingredient. That's why the result was pretty good. Teo
  7. It looks great! I love the pairing between pumpkin and milk chocolate. I would suggest adding some pumpkin seeds, they work great too. Teo
  8. I had to google this because I forgot what it was. I had to google this because I never heard even the first 3 letters together, I'll need some lessons to learn how to pronounce it. Thanks for pointing them out, they are really interesting, I think they would get a good response here in Italy, so I'm saving them for the future. We'll wait for whatever you are going to show us! Teo
  9. I love how they look and I love the flavor pairings, so I'm saving this and will try it in the future, thanks. Almond flour has no binding power (no available starches), so if you need to avoid wheat flour then it should be better to sub it with half almond flour and half rice flour (or cornstarch). Teo
  10. I'm waiting for a video where you perform some teppanyaki wizardry. Teo
  11. I will never again open eGullet after watching a Twilight Zone episode. Teo
  12. You can spray them with cocoa butter. Teo
  13. I don't see any surprise in that move by Michelin. It's a very different case from the usual chef leaving a 3* restaurant. The chef in a usual 3* restaurant is just directing the brigade, he/she is not executing any food and he/she has a sous chef who is able tu run the kitchen when the chef is away, maintaining the same levels. So when a chef leaves a 3* restaurant there's no risk for it going downhill. At The Araki it was the chef who executed all the crucial preparations, so after he left people can't know what to expect from the new chef: he can continue making 3* sushi as well as he can be making 2* or 1* or 0* level. When Michelin heard about the chef departure they had no time to make new visits, so based on their principles the more sensed choice was leaving out the restaurant from the guide. A sous chef taking the lead at a usual 3* restaurant is making a small jump, a sushi master assistant going chef is a much bigger jump. Teo
  14. Nowadays it takes few time from when a technique is invented to when someone puts a video on youtube on how to do it. Just think about the spiderweb effect by Sattler. So you just need to wait a few weeks and you'll get an idea on how to do that technique on youtube. Then you calculate costs and realize it's doable only if your shop is in Paris and you are selling pastries for 100 eur / kg. All these social media star professionals (Penkina, Yuen, Tarasova...) are not selling pastries, they are there to sell their image. Making a great looking pastry is a thing, making a profitable and sellable one is definetely another one. Try calculating the final price for a viennoiserie by Peter Yuen, then ask yourself if you have enough customers willing to shell that price. Teo
  15. Pears or apples are added when you need to "round" the taste of the main fruit when it's too sharp or similar reasons (passion fruit, lemon...). What sets the pate de fruits is the pectin (both in the fruit and the one you are adding), not the body of the fruit puree. Figs have a lot of body but you need lots of added pectin. You can make water pate de fruit if you want (water + sugars + pectin + acid). If you are starting from fresh fruit and not frozen purees (which is a great thing in my opinion, I don't like frozen purees), then you need to adapt each time. Only way is cooking a microbatch then adapt. If they are weeping then you need to add pectin. Which seems natural, since you wrote your fruit is juicer this year, this means the % of pectin in the fruit is much lower. Beware each fruit has different content of natural pectin, so you need to add different amounts of pectin for each different fruit, you can't base your recipes adding 25 g pectin each time for each fruit, for example blackberries on average have much more pectin than strawberries. No need to go over 106° C (223 F) in my experience (sea level). Teo
  16. You are absolutely right! I was half joking because I really wanted to tear off that page with king Roux, I can't stand people taking themselves so seriously. I recalled how much I paid for the book and put it on the shelf. Haven't touched it from then because of my backlog combined to lack of time, for example my books of elBulli 2005-11 are still in the shrink wrap and I got it more than 5 years ago. I started reading an old confectionery book about 2 months ago and am about 1/3 of it... Teo
  17. I thought she had a personal helicopter, I'm disappointed by this lack of toys. This seems like putting a neon sign on their forefront with written "PLEASE TROLL ME". I would go there with the sole intent of driving insane the pizzaman. Teo
  18. I agree it's too expensive. Besides that, from what I saw she is a master in glazing techniques, not much on the rest. All those effects gives many side troubles during production: it takes much more time; you need to solve the problem of the excess glazes flowing down the cake, all the colors mix up and you can't be sure you will be able to re-use them for the cakes you are producing. Teo
  19. There's not much sense in using top quality dark chocolate for baked cookies. During baking the chocolate reaches relatively high temperatures, so most of the secondary and tertiary flavours (the ones that make the difference between good chocolate and great chocolate) go lost. It's better to avoid high percentage chocolates too, they risk to "burn". Usually pastry chefs choose good dark chocolate around 55%, keeping far from top quality 70%+. Teo
  20. The voice of reason! I need to get past my obsession of keeping my books in pristine conditions. Time to pick this Sat Bains book off the shelves and finally read it. I remember liking the idea of the charts about the 5 tastes for each dish, unfortunately nobody followed this idea (at least I haven't seen any other book). Maybe I'll find the courage to tear away the page with "king" Roux, I found that photo really really sad, the book can only get better without it. Teo
  21. That's probably the best looking restaurant book ever! I have similar feelings, I bought it when it came out years ago and still haven't read it, just for the fear of ruining it. I must remember to buy a pair of white silk gloves. Teo
  22. A simple good sablé / shortbread would be my choice: 200 g flour 100 g butter 80 g brown sugar salt spices 20 g water Put flour and butter (really cold and diced) in a food processor. Blitz for few seconds until you have a fine powder, don't overdo. Add brown sugar, salt (a pinch) and spices (your choice, hard to go wrong). Blitz again for few seconds. Add water and blitz until you have a dough. Let it rest in the fridge for at least 30 minutes. Roll and cut in the desired shapes. Cook in a pre-heated oven at 340 F. You get a good crunch with this recipe. If you want it crumblier then use 120 g of butter instead of 100 g. Dried cranberries pair well with brown sugar and most spices. Teo
  23. teonzo

    "Brut" buffet

    "If you gaze into an abyss, the abyss also gazes into you." Teo
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