JoNorvelleWalker
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Posts posted by JoNorvelleWalker
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I went to work with the Felchlin Maracaibo Creole 49% today. Before bed I fired up 500 grams in the PHMB at 45C. Overnight melting works fine but seems unnecessary. Dialed in 30C, seeded, stirred, and molded. No thermometer*, no temper test, no mess.
Well, a little mess but these are the molds and work area before clean up. A major factor was ditching the soup ladle in favor of a plastic waffle batter cup (shown above) that came with my DeLonghi griddle. I also found Felchlin easier to work with.
Still unmolding marks on the finished bars. But not as pronounced as the marks on my last batch shown here:
I let these sit in the refrigerator for a full twenty minutes followed by three minutes in the freezer. I wonder if I am preparing my molds properly? I just rub them at room temperature with a microfiber cloth before filling. Anything else I should be doing?
Nonetheless I am quite pleased. I am making progress. If I had the storage space I could knock out a lot of bars in one sitting. I wouldn't be afraid to try 1.5 kg in the PHMB.
Oh, and the Felchlin tastes pretty good too. I had a compliment from another chocolate friend who sampled my handiwork. She said she could get her bars in temper but they did not have the shine and snap of mine. I credit everything to the PHMB and eGullet assistance.
*except to measure the ambient kitchen temperature, which was 69-70F.
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1 minute ago, liuzhou said:
Blodplättar. I've eaten that, but in Norway. No forest firs there, either. It's all beginning to make sense!
The Norwegian name is given as Blodpannekake. Finns also have Uunipannukakku, thick oven baked pancakes, "a bit like a fried Danish pastry."
Nordics have a lot of firs but they bake bread from lichens and the bark.
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43 minutes ago, liuzhou said:
I have seen them being used on street food stalls in northern China to spread pancake batter evenly. I'd call it a pancake spreader, but the notable lack of forest fires in northern China proves it's efficacy as a rake. Pancake experts, being able to pour evenly, don't need to use rakes, but then government regulations make sure they never operate in forest areas.
Does Finland have pancakes? I'm sure they must.I am currently reading Magnus Nilsson's The Nordic Baking Book. Sadly there is a dearth of Finish pancakes, but there is one recipe, veriohukaiset, blood pancakes, that might appeal to you. Onions are optional, if inauthentic -- sugared lingonberries are suggested.
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Picture does not work for me.
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1 minute ago, kayb said:
You tagged me for six bucks on that one.
Worse, I fell down the rabbit hole.
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Today's paper had a bit of news. Whole Foods is going to be opening here. The local government has given all the approvals. Personally I'm much happier with the prospect of a Whole Foods in walking distance than an HQ2.
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No DARTO delivery for me today, though I did receive a Falk pot that sort of makes up for it.
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3 hours ago, rotuts said:
I was supposed tp get my pans
"by the end of the day "
today
looks dark ouside
so , Its the end of the day ?
so I called DHL
they have no idea where my order is.
" its on a plane ?"
well . what plane ?
" from Argentina ? "
when will I get my shipment , and why did you send me the email " by the end of the day "
" we will call you tomorrow "
C*R*A*P
no matter what DARTO does in the future
idiots they are.
Mine were supposed to come today also. However I just received two emails that my package had cleared customs.
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Thanks, I did buy 6 kg but there was nothing on the box.
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9 hours ago, Anna N said:
But you shouldn’t have skipped spelling class just to play with fancy toys.😂😂😂😘
If I'd been in a spelling class I would not have graduated.
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Since we seem to have no thread "What did you buy at the chocolate store today?"
Now I need advice adapting my methods to milk. I understand one is supposed to use lower temperatures for milk than for dark?
Edit: odd that Felchlin doesn't list ingredients on their packaging.
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18 hours ago, Anna N said:
She probably has one of these. She just hasn’t told us yet.
I was measuring Cherenkov radiation in college, just not for culinary applications. (Though I did churn ice cream in the same facility.)
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Cleaning the refrigerator, primordial meats and vegetables, at least I think that's what they were. Nuked to oblivion. Pretty sure there was turkey and what once was steak. By nuked I mean super steamed in the CSO, I do not own a microwave. No neutrinos were harmed in these experiments.
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4 hours ago, Darienne said:
Or a drawer...or the dishwasher door...
Dishwasher door does it to me about every other week.
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Just now, chefmd said:
That’s how DH likes it. He lived in Germany for a couple of years. Schnitzel with mushroom sauce “Jagerschnitzel” is usually not breaded. I will call a thin pork cutlet just to get a like from you 😍.
yellow foot mushrooms were delicious. Sometimes Whole Foods carries real wild mushrooms.
Seriously I am hungering for some mushrooms. I wonder what amazon prime now will deliver from the local Whole Foods?
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My homogenizer has a Bamix motor. I can't figure out how the assembly comes apart but some things are best left to mystery.
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3 hours ago, chefmd said:
Pork schnitzel, spaetzel, yellow foot mushrooms.
I "liked" this even if the "schnitzel" looks unbreaded.
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Fabulous, I don't understand how I could have missed most of this.
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Last week Jeff tempted me and I did eat.
Sorry, left out part of the recipe...Jeff tempted me and I bought a popover pan:
Now $9 more than what I paid on sale.
To my remembrance I'd not made popovers previously. Dutch baby pancakes, creampuffs, Yorkshire pudding, yes. But now I had a popover pan! Naturally I read everything on the subject I could find.
The most interesting treatise was by KAF's PJ Hamel.
https://blog.kingarthurflour.com/2018/06/14/the-art-and-science-of-popovers/
I note her recipe calls for more egg than the popover recipe in the KAF Baking Book. I like eggs. A useful tip was to place a baking sheet on the highest oven shelf to shield the popover tops from becoming over browned. Another tip was *not* to pierce the tops. Hamel and I seem to favor the same popover texture.
Two changes I made to her procedure: because these popovers were mainly for a savory application I omitted the butter from the batter. Instead I partially filled the cups with ghee I'd used to deep fry schnitzel. It wasn't clear whether Hamel preheats her pan. I don't think so, but I preheated mine.
I was most pleased with the result:
https://forums.egullet.org/topic/156030-dinner-2018-part-1/?do=findComment&comment=2179052
(Please ignore steak, Hollandaise, and broccolini.)
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51 minutes ago, Anna N said:
You are much too sweet. Thank you. Yes my biggest fear was falling. I will find a better way to store my garbage oil until I’m ready to throw it out. In plastic it would not have broken! I used to store it in empty milk cartons but I rarely buy milk anymore. And if I do it does not have the screw cap which is essential.
I buy milk with a screw cap, but then the bottle is glass. Most recently I store used cooking oil in an old plastic cooking oil container.
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21 minutes ago, Tri2Cook said:
I think I'll start a campaign to try to convince @Kerry Beal to use her amazing powers as a chocolate ambassador to convince someone in the bean-to-bar field to join these forums.
I'd like to be able to ask questions about things like how they determine where to go with various beans in terms of percentages and how they decide when to take a batch out of the machine beyond general guidelines. Basically, some basics beyond put this+that+the-other in the machine for x amount of time. Even somebody willing to do an article where they cover things like I mentioned above would be great. I'm not looking for a step-by-step with specific formulas or anything like that, just an overview on how their decision making process works when they decide a bean should end up as a 65% instead of a 70% or might not be as good for a milk as another bean... that sort of stuff.
Do you have Dandelion's Making Chocolate?
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Not an earthshaking bargain but I just picked up a Matfer Bourgeat spatula I'd long had my eye on, for apparently the lowest price it's ever been on amazon:
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Just received a DHL missive that I can't decipher. Much beyond "Por favor, no responda..."
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Cookbooks 2018
in Cookbooks & References
Posted
Our library is still buying me Magnus Nilsson's The Nordic Baking Book. Really. But they are doing so at the rate of a snail trapped under a Greenland glacier pre global warming. I broke down and ordered a copy from a bookstore in Seattle that shipped faster than the littoral sands are disappearing.
Recently I finished reading Nilsson's The Nordic Cook Book. A beautiful tome. I'm just not sure when I'll have occasion to ferment a shark. Or fry blood pancakes in reindeer fat. Don't mention fish parasites deep fried. And it may just be my generation but my evening mai tai will never be replaced by salty licorice in vodka. Never. A kind friend from Finland once sent me salty licorice. Salty licorice tastes like ammonia...because, ahem, it's made from ammonia. However ammonia and vodka will probably get most surfaces clean, if not spotlessly as clean as Coca Cola.
The recipes in The Nordic Baking Book are more accessible for this Mid-Atlantic Yankee (except for those blood pancakes repeated here -- once was enough). Even so the breads are so far beyond my experience that I can't envision the outcome from the recipe. Strangely, Modernist Bread has no recipes for lichens.*
My reading of The Nordic Baking Book is about one third complete.
*though lichens are discussed (p 1-166)