minas6907

Update: I just checked the Amazon site again, they added pictures and excerpts to the page where the book is, its steps on making a sugar dove, this really is beautiful stuff.

I'm not sure what kind of setup or equipment your using, but why not see how many you make from a 1# or 5# of the mix and then multiply that...

I'm thoroughly impressed with the final result, when I saw that you wanted a brulee on a cake, I thought 'thats crazy!'

I just saw this on Amazon, appears its an accompaniment to Notters book on chocolate. I'm tempted to order it, though it doesnt seem to focus on any candy at all, mostly just show pieces. Anyways, something to look forward to. The Art of the Confectioner

Hey Everyone Just saw the cover of the 2nd edition of C&C on Amazon, looks like it will be available in October. From a quick comparison, based on the 2 descriptions, the new edition will have 20 new formulas and 128 more pages. Not too much available about it, but I heard about this book a while back, neat to see the cover of the 2nd edition. http://www.amazon.com/Chocolates-Confections-Formula-Technique-Confectioner/dp/0470424419

All the recipes I've used from my books I first scan into my computer, then I print out a copy and typically put it into a 3 ring binder. That way if the page gets soiled, I can just print another one, or reference the .jpg on my laptop or phone if I need to. I like my cook books on the shelf, where they belong, not around sticky ingredients. But also, when I have something that I havent tried yet or is on the roster of things to do in the future, it doesnt get three hole punched, it gets put into a sleeve on the inside of the binder. I'm actually very suprised with what this system, its grown over the past few years, I just got dont putting tabs on pages to separate the confection, baked items, ice cream, sorbet, bread, and food safety papers. All in all, I guess I'm saying that digital copies work for me, its hard to lose those.

I've never used a steam oven, just improvised for bread baking, I'm not so sure though about it being much useful for anything else, I've never had anything I've been roasting that I just was dying to have more steam in the oven. Maybe someone else can give better advice, but if I was doing a casserole or roast, it seems like the addition of steam would inhibit the browning of the food. In a casserole type dish there should be plenty of liquid in it already, that's why steam comes out of the oven when you open it. I'm always leery of promises that food just tastes better with some new feature, the pleasant flavor and texture comes from proper preparation of the ingredients, not just steam in the oven. I personally would consider that feature useful for only bread.

Pardon my ignorance, but what are we discussing?

I love the things just cause they are so cheap and practical. I haven't seen nonstick screens, but i dont think that's necessary, I've never had a pizza stick, they just slid right off after putting a spatula under neath. Cleaning can be a pain, but I'm very careful now to not get any cheese on the screen, that bakes on and is tough to scrub off, but otherwise nothing really gets on it because the pizza covers the screen. I think one of the main reasons I like them is just for the sake of making a consistent pizza. I've experimented at length with amounts of dough to the size of the screen, and I typically like 12 oz. dough for a 16 inch screen. They are very handy to have if your doing a pizza party (I did pizza for 32 this last super bowl), they are easily handled and if you have multiple screens you can crank out the pizzas.

I'm watching it right now, very pleased that the second round is based around candy.

There have been a few occasions that cheese has been the theme ingredient. I actually have been really liking the show. Honestly, I do think the "sweet genius" thing is over done, to me that title barely makes sense, in addition to being somehow reminded of the turtle man from that master of disguise movie every time I see Ron, what the chefs come up with is very interesting. Its kind of cool having a 'chopped' type of show for pastry chefs. I always look forward to the final chocolate round, you can see some amazing skills and occasional bonbon from the contestants, been recording them all, nice show.

I've never done sausage making, but initially I wouldnt think the duck fat would work, since its basically a liquid at room temperature, where as you can grind fatback. With the fat back your not rendering the fat out, and using the liquid, your grinding the whole piece. I think it would sort of be like using the fatty skin from a raw duck, which you can grind, which actually sounds delicious. Now I'm curious. Dont listen to me Justin, someone else would have a bit more info then me. :-)

Heres my second rose I did at a friends house. I put just a touch of violet color and after pulling, it came out to be a nice silver color. I think I might actually get a heat lamp to make things easier for doing this.

Heres an ice cream I churned today. Its the basic recipe from 'Jenis Splendid Ice Cream,' I added about 9 bags of early gray tea to the hot ice cream base, allowed it to steep over night, a touch of Baileys, and it came out wonderful.

I still think there pretty.

Its just from Chocolates and Confections. Lately I've been doubling the amount of glucose, it adds quite a bit to the shelf life, but otherwise the flavor and color is up to you.

Heres some watermelon candies I did today, just sort of had a hankering to pull some sugar.

Oooo, what a nice topic, I've stopped myself from posting my chocolate because it wasnt very nice looking. Heres my first attempt at doing a molded chocolate with color, I know I didnt do everything correctly, I suck at tempering chocolate, I probably messed up the cocoa butter, I also dont want to do this again too soon.

Yeah, if your in a class you should sort of have that book around. From On Cooking 3rd edition: 1 pt. Lemon Juice 1 pt. Water 1 lb. Granulated Sugar Just checked my other book, its the same exact recipe/procedure as in On Baking

Huh...I never thought of that. Thanks for the tip.

What she's doing isnt anything extraordinary, rather then ruining courverture, I would just use some coating chocolate or even chocolate chips thinned with oil or cocoa butter for quick and easy dipping.

Very beautiful display, I love the slabs of marble, very clean looking.

Yeah, it should be totally fine. My standard lava cake recipe is from 'The Professional Pastry Chef' and he includes no flour in his cake, comes out nicely.

Wow everyone, that all makes my chicken soup look like a watery meaty mess. Anywho, here are my bow tie pastas I made for my soup, its 50% semolina and 50% bread flour.

Are you asking how to replace the oil, or remove the oil and clean out the inside? You planning on filling it up again? I'm not really following what your trying to do.