Jump to content

Prabha

participating member
  • Content Count

    88
  • Joined

  • Last visited

Profile Information

  • Location
    Northern Virginia

Recent Profile Visitors

The recent visitors block is disabled and is not being shown to other users.

  1. Count me in too please. Both for the workshop and the master class.
  2. All these bars sound delicious! One question though - can these be stored at room temperature, and for how long? DH would like some snacks to keep around at work.
  3. I would look for a yogurt maker on Craigslist. I have one and it does get hotter than one needs for cocoa butter. I have a dimmer on it to lower the temperature like Kerry suggested.
  4. Thanks for all the great pictures and info! Wish I was there! The Valrhona ganache method is interesting. Did you try it yourselves?
  5. Your caramel does sound really good! Coincidentally, I just read Ruhlman's book, and have been thinking of trying the recipe he gives.
  6. I too sometimes get these cracks when there is a large rim on the bottom of the mold. It happens even when the capping chocolate is very fluid. So the key might be to avoid that large rim.
  7. Prabha

    Earl Grey truffles?

    I use milk chocolate in the ganache. I have also added a drop of oil of bergamot sometimes, if I think the flavor is too mild.
  8. All of them are beautiful, Rodney!
  9. Prabha

    Help identify this pea/mangetout thing

    I think these are Lablab beans, sometimes called Indian broad beans. I've had them, though I was never a big fan. http://en.wikipedia.org/wiki/Lablab
  10. All the pictures have me craving dessert! Wish I worked with you!
  11. That was a cute film. Thanks, EatNopales!
  12. I'm amazed every time how much variety you manage to cook up in your "away from home" kitchen with what I imagine is a limited set of ingredients and equipment!
  13. Gorgeous work, Kriz6912! Welcome to eGullet!
  14. Thanks! I'm going to try that again. The first time I tried that technique, I couldn't get anything to actually get into the mold. Tipping the mold at 45 degrees might be important.
×