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Prabha

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Everything posted by Prabha

  1. Prabha
    Count me in too please. Both for the workshop and the master class.
  2. Prabha
    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. Prabha
    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. Prabha
    Thanks for all the great pictures and info! Wish I was there! The Valrhona ganache method is interesting. Did you try it yourselves?
  5. Prabha
    Your caramel does sound really good! Coincidentally, I just read Ruhlman's book, and have been thinking of trying the recipe he gives.
  6. Prabha
    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
    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. Prabha
    All of them are beautiful, Rodney!
  9. Prabha
    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. Prabha
    All the pictures have me craving dessert! Wish I worked with you!
  11. Prabha
    That was a cute film. Thanks, EatNopales!
  12. Prabha
    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. Prabha
    Gorgeous work, Kriz6912! Welcome to eGullet!
  14. Prabha
    It's on the calendar!
  15. Prabha
    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.
  16. Prabha
    Very nice and coral reef-y, Kerry! I especially love the blue ones. How do you get the splattering only near the bottom?
  17. Prabha
    I will test those out. Thanks!
  18. Prabha
    Those caramels look gorgeous, Emmalish! And thanks, Kerry, for the recipe by weight. I'm going to have to try this one.
  19. Prabha
    Thanks Curls, those are all excellent ideas! Are fudge and caramels not affected by the hot weather? I assumed caramels would melt in the heat.
  20. Prabha
    Thanks for the great pictures, everyone! I'm reliving the great time through the pictures.
  21. Prabha
    Thanks Jim. I did see that thread - it does have a lot of useful ideas.
  22. Prabha
    I have a related question. I have been making various bonbons, and recently started selling them at a farmers market. Now that summer is almost here, I'm trying to think of chocolate related items or other confections that would stand up to the summer heat (it can get to 100F here in Virginia in July and August). Some great suggestions I've gotten are fudge sauce and caramel sauce for ice cream, and homemade magic shell. Any other ideas would be greatly appreciated!
  23. Prabha
    Thanks Kerry, for putting together this wonderful workshop!! As always, it was great to talk to so many knowledgeable people about confectionery, and watch some nice demos. And of course, the dinner on Saturday was off the charts!
  24. Prabha
    Yay! Glad you can come, Erika!
  25. Prabha
    Nice food pics, Kerry! Patris's pottery and that tomato jam both look wonderful. Have fun at PMCA.
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