minas6907

I actually just started making marshmallows from the book as well, I thought the formula was fool proof. Are you sure your thermometer is calibrated correctly? Are you at an elevation where you have to adjust the temperature? I've made them and had no problems at all. I was a bit concerned at first when the book talks about taking a measurement for the specific point of gravity, but I never did that and didnt run into any issues. How large a batch are you making? Are you whipping the mixture enough? When you say youve been making the marshmallows 'for some time now,' how long is that? Has every attempt yielded the same problem?

Ah, grape flavor. I was trying to go with something multiple people would like, most seem to like grape, it's a common flavor Sent from my DROID X2 using Tapatalk 2

Thanks! I have tried pulling ribbon candy, but my first attempt wasn't too noteworthy, it actually is a bit more difficult (to me anyway) to pull a constant ribbon from a large batch then pull a rope for lollipops or berlingots. So...I guess no. And you shouldn't be intimidated by sugar, its fun! For some reason I just love working with it, its cool to handle when its in its semi solid state, just something I was always fascinated by since I started cooking. You'll probably find this funny, but I'm intimidated by chocolate. I can never seem to temper the stuff, in my opinion it takes alot more patience to work with. The kitchen is on the 2nd floor of my place, so it is warmer up there, so I think that's working against me (my roommate also likes to have the heater on during the winter which warms it up so much it would be hopeless to do anything with chocolate). So basically, I'll do the occasional dipped item, and use my polycarbonate mold about twice a year. Very beautiful pics, how did you make the rose pattern on the egg up top? And also, is that marshmallow down below?

Thats kinda cool, I've thought about selling things I make also, but I dont think I'm ready right now for any big commitments with candy. Nice you can sell from your home, I dont think I'll ever see that in California though haha. Anywho, here are some lollipops I just made for my younger friends who just graduated from High school.

Btw, what is food cottage law? Sent from my DROID X2 using Tapatalk 2

Dang. Those are the type of chocolates I can only dream of making.

Why thank you! It was sort of weird making a dough like this after doing only lean breads for so long, not sure if I like work with it yet haha, it feels alot different. But the actual bread was far better then I was expecting, much tastier then what we use to get at the restaurant. I originally wanted to do a loaf in a own, but it was too small, so I just braided it and hoped it would look good :-) Sent from my DROID X2 using Tapatalk 2

For some reason I'd probably assume no, that's based on the way CIA puts out their books. I don't think I've seen any of the 'at home' books updated, they seem to update just their textbooks every 4 years or so. Sent from my DROID X2 using Tapatalk 2

Neat, thanks.

That's what were talking about, look at the Amazon link a few posts above Sent from my DROID X2 using Tapatalk 2

Hi Everyone. I was wondering if anyone has ever made the Brazil Nut English Toffee from Chocolates and Confections. I should say that I'm no toffee connoisseur, when someone says to me "toffee," I usually think of something along the likes of broken shards of the stuff covered in chocolate, or something along the lines of almond rocha. I have made the toffee drop recipe plenty of times, that was actually the very first candy I made, then from there I moved on to caramels, and spent a bunch of time with hard candy. I was looking through the book, and this caught my attention, I was comparing the Brazil Nut English Toffee (Page 215) recipe to the Toffee Drop recipe (Page 217), and was sort of shocked at the enormous amount of butter and salt in the Brazil Nut English Toffee formula...sounds delicious. Anyways, it was something new I wanted to try, but while the total yield says a 16"x24" sheet, the instructions say to pour into a 12x12 frame, is this a typo? From the amount of ingredients, I know this would not fit in the frame, but after its done boiling, do you normally just pour it out into a giant pool, or would you need to spread it at all with a palate knife? Maybe I'll try making a small batch tomorrow. Also, on the topic of toffee, is there anything specific that makes it English Toffee? Thanks for you thoughts everyone.

Oh wow, no kidding, I actually was not expecting that at all, I'll look forward to it, thanks Kerry

Your having dinner with him? Wow, that's cool. It was just wishful thinking for the Turkish delight, I wouldn't expect it to change. I've tried the recipe from the at home book and was not too thrilled with the final texture, it really was just OK, but lacked alot when compared to the delights I've gotton from the Arab market and abroad. Even here, I've gotton so many different brands, some are awful, others are fantastic. I've also tried many recipes online, but actually the one from the at home book came out much better then those, but you posted a recipe from a book who's authers last name I think is Leone, the delights in that text came out with an absolute perfect texture, but the texture degrades after about a week and a half. Anyways, like I said, just wishful thinking, but it would be interesting to see if there will be any additional formulas to the crystalline and non crystalline chapters. I usually stick to items in that part of the book rather then and ganaches or items that have to be dipped. Well, enjoy dinner, and do report back! Sent from my DROID X2 using Tapatalk 2

Here's a loaf I did today, it was my first time making a brioche, and a braided loaf at that. This was the formula from The Professional Chef from CIA. Pleased with the results, I didn't realize how much butter was in the dough, I always thought it was more egg rich. Sent from my DROID X2 using Tapatalk 2

Isn't a laminated center mean something gets folded in, like leaf croquant? Where did you hear that Kerry? In the amazon description it says it has a new section in American style layered candy bars, is that what your referring to? I'd also be interested in what the new formulas are, apparently were getting 30% more formulas, hopefully that darn Turkish delight recipe is modified to not have the modified cornstarch ;-) Sent from my DROID X2 using Tapatalk 2

And with the amazon link, I just noticed a few days ago the preorder price came down $5 Sent from my DROID X2 using Tapatalk 2

Do you have a picture of how the pancakes came out? You would have to watch you heat so they dont burn on the thin aluminum, and once a griddle sheet pan, always a griddle sheet pan. I like keeping mine clean and warp free, I dont think it would be worth it. I use one a while ago to pour water in to make steam in my oven after the thing heated up to some ungodly tempature, and it hasnt been the same, it feels like it lost its strength, if I bent it, it just sort of stays bent, it doesnt spring back to the way it should be (if that makes sense)

Strain it and made some Pate de Fruits

Toss with a little chambord, and serve with just a whipped cream.

I saw that on the cover of the 2nd edition of chocolates and confections http://www.amazon.com/Chocolates-Confections-Formula-Technique-Confectioner/dp/0470424419 Its a cool look. I dont work with chocolate much, in fact I try not too as much as possible, I hate tempering the stuff, I can never seem to hit it spot on. But out of my own curiosity, what do you do with the chocolate after your done? Would you mix it all together and use it for a ganache? Would you still use it with a polycarbonate mold? I'm asking because, like on the cover of the book above, if you mix dark and white, would it not change the way it needs to be tempered? Or am I just overthinking things?

Whats toast dope?

Too much citrus syrup isnt a problem if you enjoy sorbets. I'd adjust the syrup to 16 degree baume, perhaps add a orange liquor or something else that will compliment the flavor, and microplane some zest, and you got a perfect sorbet. Could make your own citrus sodas as well, the grapefruit sounds especially good.

My apologies, I had in mind that you were making the fondant for candies, but I'm realizing now that its probably for a cake. Anywho, I'd still like to see a pic if you got one.

No, many of us make fondant. Out of curiosity, what is the process for the first recipe you posted? I dont think its safe to say that if we could help we would know the process, because theres a few ingredients that seem sort extra. I've never made fondant with gelatine, so I am sort of suspect of the recipe. Do you have to agitate it? Knowing the process is helpful. Also, from your own comments, I would personally forget the first recipe if it doesnt produce anything worth keeping. Stick on tweaking the second one that had less cracking (can we see that recipe?) Do you have any pictures we could take a look at? How is it cracking? Are you depositing it in starch/silicone molds? Its unfortunate, but you'd be surprised at how many flawed recipes are printed in reputable books.

Just out of curiosity, do you have any pics of your pastillage flowers?