jmacnaughtan

participating member
  • Content count

    406
  • Joined

  • Last visited

About jmacnaughtan

Profile Information

  • Location
    Paris
  1. Non Lemon / Lime Curds

    Sorry for the confusion - I meant to say that if the recipe says 1/2 a cup of lemon juice, take 1 1/2 to cups of orange juice and reduce it down to 1/2 a cup. That way you get the acidity and concentration without having to use any extra lemon or lime juice.
  2. Non Lemon / Lime Curds

    Take your favourite lemon curd recipe, and replace the lemon juice with freshly squeezed orange juice that you've reduced by around 2/3 or 3/4. Depending on what you want to do with it, adding 1% of the final weight in bloomed gelatin will improve the set, and/or 3% in cocoa butter will improve the texture. I generally use gelatin and cocoa butter together when I want to use less butter. ETA: don't reduce the juice with the rind, or it can become bitter. Add that to the sugar and egg mix.
  3. French Food Culture

    I get the impression that the whole "frozen dinners reheated by 70% of restaurants" thing is wildly exaggerated. Firstly, what is considered a restaurant can be anything from a bistrot to a McDonald's to a corporate or school canteen. Secondly, the documentary looked at restaurants that brought in "ready meals or frozen ingredients". You can include frozen ingredients into high-quality dishes. In fact, all of the major pastry places in France and around the world rely on frozen purées, etc. I can only really compare France with the UK, but from what I've seen, there tends to be a similar level of quality at both the cheapest and most expensive restaurants in both countries. The major difference seems to be in the mid-range, where you're much more likely to eat well here than across the Channel.
  4. Waxed Salt Crystals?

    I don't have a lot of experience with pretzels, but I know with baguettes that go hard, you can just throw them in a hot oven for five minutes to "refresh" them. It might work with pretzels - soft bun, crunchy crystals and, as a bonus, they'd be warm.
  5. I like it. For the squiggly décor, is that chocolate piped into cold water, then sprayed? And is that a moulded chocolate base, or just a plastic casing?
  6. You could do; I think it would depend on the size and insulation of your oven. You'd probably have to keep an eye on the sugar for the first 20 minutes or so too, to avoid burning.
  7. It seems fun, but especially as it's starting to get warmer, it seems like a lot of effort to run the oven for five hours... I'd probably just go with the derided caramel powder if I needed something like that, or brown sugar for a more complex flavour. Although saying that, it might be interesting to roast brown sugar too.
  8. I saw that. Way ahead of the curve, as usual.
  9. She does make it easier for herself by using a lot of curved-top cakes, eliminating the need to sweep off the top layer. I wonder how she does the blue-white marbling one, though? That's pretty...
  10. Fillings for bonbons

    I don't think there's any problem with filling them - gelatine takes ages to set, even if it's at room temperature or below. You can definitely get it cool enough to keep your chocolate in temper. It might be interesting to use gelatine centres for dipping, too.
  11. Thanks! Fortunately, they all turned out like that; often choux can be temperamental in my oven. Now I have to stop eating them before tonight.
  12. The Terrine Topic

    Is "poulet rouge" the same as Label Rouge chickens, or is it a separate variety?
  13. This Recipe Lies!

    I'm just confused by the title of the article: "Vegan chorizo for omnivores". It sounds like an awful lot of effort to make something that's (presumably) not as good as the original. Especially when your target audience can just eat the original.
  14. It's not Easter without chocolate, so I made a chocolate cake. Chocolate Orange Cake Orange cake (soaked with orange, vodka and Pousse Rapière) Orange curd Chocolate mousse Glazes