Ken Krone

I frequently double recipes, and with pizza dough or croissant dough, it can put a bit of a stress on the motor which manifests in some laboring of the motor as well as some heat generation. I do not put out scores of loaves of bread or pizzas a week--I weigh enough already...!

I am considering the purchase of a larger mixer than our old KA 4.5 quart mixer, which does well on single recipes but doubling recipes causes the motor to labor. As I have done research on what is available, I am finding it a bit difficult, as I do not know if all of the KA-bashers out there are "religious" zealots or if they are speaking from considered opinions and experience. It caused me to look further than the ProLine/Professional/NSF KA models, and I found the Ankarsrum, of which I had not heard before. If anyone has some experience with either or both, I would be grateful to hear it. Thanks Ken K

I like this white chocolate idea. We will have to look for a good source. The most immediate is World Market/Cost Plus, which carries Lindt. Any recos for other sources of good quality? (And thanks for your replies to this thread). I agree that just plain jam would not be ideal in texture...

dhardy123, Thanks for the post. Do I understand correctly that the egg whites are not whipped and the butter/sugar folded in, but, rather, that the whites are whipped after being added to the butter? I thought that fat interfered with the mounting of egg whites. Thanks KK

First, thanks to you three for responding. WRT to the issue of making the macaron soggy, it is definitely a balancing act, but meringues need to "temper" for a day anyway, during which they are actually absorbing some liquid from the filling and softening. Macaron are always best a day or two after they are made, in mine (and most everyone else's) opinion. Point understood about adding more pectin. Thanks. Sounds like gelatin would be the way to go in terms of thickeners. I LIKE the idea of the white chocolate--that is a must try. Hadn't thought of it, and cocoa butter is a good thought. pastrygirl, do you have an Italian buttercream recipe to share? I found this on a quick search. http://www.food.com/recipe/mr-browns-italian-meringue-buttercream-217454 I would like to know what quantity of liquid could be incorporated as the flavoring before I would risk it becoming too runny. Unfortunately (or fortunately!!) I am not familiar with Meltaways, so I will do some research on that. Thanks Ken K

My wife and I have been playing with macaron and are happy with the cookie portions. We want to branch out from ganache, as we have a number of friends who either don't like, or have migraines caused by, chocolate. So..... I know that one uses pectin of varying amounts to thicken berry jams, but I am not sure if that is the substance that one would use to thicken an already prepared jam. For example, if I decide to forgo making fig jam and can find one that I like, but, say, perhaps, it is a little too runny, how can I play with it to thicken it? Thanks for any guidance that you can provide. Ken K

Thanks for the post. I just signed up for your newsletter and emailed you my email address in the event that you remember when you harvest the Tarbais beans. Thanks Ken K SLO, CA

I have been on a duck confit jag for the past few months; can't get enough of it. I have been thinking about making cassoulet, which, from my reading, is classically made with Tarbais beans. at $15/pound + shipping, they seem a bit on the expensive side. What are acceptable alternatives and is there a significant difference between Tarbais beans and any recommended alternatives? (Hope I don't set off a holy war between believers and the rest of the world...!) Thanks Ken K

I have made duck confit a few times, mainly following Judy Rogers Zuni Cafe cookbook recipe as well as Buchon's cookbook and Michael Ruhlman's online post as guides (ruhlman.com/2010/09/how-to-make-duck-confit-fall-is-here-time-to-preserve-duck/)... What I have found confusing is that these sources are very diverse on the time---Judy says 1 1/2 - 2 hours (at 200 degrees) and Ruhlman, Emeril, Thomas Keller all fall on the side of 12 hours (same temp). Using Judy Rogers shorter time, and using a tip from somewhere online about checking with a bamboo skewer (when it can be inserted without resistance, the duck is finished), I have made a very satisfactory product. On the other hand, if cooking for a much longer time results in even more wonderful results (and doesn't result in a product that falls apart when trying to crisp it after a few months in the fridge), I would be delighted to do that. I just don't want to re-invent the wheel if there is no reason... So if anyone has already done the comparison, I would be grateful to hear the verdict... I find it very curious that there is such a disparity in the cooking times amongst such talented chefs... Here are the citations: Buchon, page 135. Place an oven thermometer in the center of the oven and preheat the oven to 190degrees F......and cook for 10 hours. Michael Ruhlman (see URL in original post): ...put them in a 180 degree oven for 10 to 12 hours. Emeril (http://www.foodnetwork.com/recipes/em... ...Preheat the oven to 200 degrees F.... Cover and bake for 12 to 14 hours, or until the meat pulls away from the bone. Judy Rodgers, Zuni Cafe Cookbook, p432: ...I try to hold the fat at 200-205 degrees F..... In general, allow between 1 1/2 - 2 hours for 12 oz duck legs,....checking every 10 minutes after the first hour... Thanks, Ken K