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pastryani

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  1. @understandingcocoa yes for me it's much easier to melt a small amount of CB rather than the whole bottle, so I find the containers to be very handy. I keep them in a cabinet (they used to be in a box in the cabinet but given how many there are, they no longer fit). The fading pink bonbons were in indirect light but I haven't had any issues with others fading. There's something wonky about that pink.
  2. I guess whether you can taste the CB depends on how sensitive your palate is. I have one color (princess pink by CR) that has a distinct 'off' smell. It does have white mixed in it, and when I use it on bonbons, the bright pink color actually fades after a few days. Very strange. I still chisel CB out of the bottles and only heat a little more than the amount I'll be using. I recently transferred each color to its own little container and am embarrassed to say how many colors there were (and how many containers I needed!), so I *really* hope they last a good long while!
  3. Jim - glad to hear you had success with this, and thanks for sharing. Do you feel like there was enough air incorporated into the MM given that it was pipeable? If you get a chance, it would be nice to see a cross-section of your finished product.
  4. EYE am watching you... hehe... creepy marshmallow eyeballs for Halloween.
  5. Lol YES PLEASE!! One seat reserved, @Beets3 and @Jim D. have yet to confirm.
  6. Update: I made ginger PDF using the recipe on the Perfect Puree website. Initial observations: it only called for 2 TBSP of the ginger purée (which seems low), 1 cup of sugar + 2 tsp (seems very high considering the purée is already a syrupy consistency because of the high sugar content), and 3/4 tsp of tartaric acid (crazy high IMO, not to mention does a sour flavor really go well with ginger?). I followed the recipe but decided to experiment with the acid. I poured out the majority of it into a frame, and with the rest I added a pinch of the acid to see what it would taste like. Results: the batch without the acid tasted gingery enough but was cloyingly sweet. Bleccch. Wayyyyy too sweet for me. The batch with the acid was less sweet but did taste a bit odd - ginger doesn't really seem benefit from acid the same way that fruit does (which already has a citrus component to it and so the acid helps brighten up the flavor). I don't think that I'd know it was ginger flavor if tasting for the first time. Also worth mentioning that it was a little firmer (but I'm not sure if that was due to lowering the pH or just spending an extra minute in the pan). Lastly - what would you dredge these squares in?? Adding more sugar seems like adding fuel to the fire but adding acid will throw off the taste. Maybe ginger PDF wasn't a great idea. Next steps: I used apple pectin - can I melt this down with some water and make a syrup to add to drinks? (Can't remem if it's thermoreversible). Perhaps now I'll try some of the other ideas.
  7. Count me in too please!
  8. Pizza Baking Steel

    Here's a review by Kenji Lopez-Alt: http://slice.seriouseats.com/archives/2012/09/the-pizza-lab-the-baking-steel-delivers.html He brings up a good point (as others have here) that the weight of the 1/2" is 30 lbs, so it's not very portable and you'd have to make sure your oven could support that. I have the 1/4" and it does a great job. I think the 1/2" would retain more heat but that alone would not motivate me to get it. I do back-to-back pizzas with the 1/4" without issue (without having to wait for the steel to heat back up) and the portability of the 1/4" 15-pounder is important to me. I know I've read another article that does a direct comparison between the two but I can't find it right now. The gist of it was that if you have an oven that can support the 30 lbs AND can be solely dedicated to pizza making (so that you could leave the steel in the oven at all times and not have to move it) AND you don't mind paying more for it, then the 1/2" will yield slightly better results. Otherwise, the 1/4" does a darn good job with nominal differences.
  9. Thanks to everyone for their suggestions (and sorry for the delayed reply). I found veg food but didn't really have any authentic Japanese food, but then again the trip was also not primarily a foodie adventure and more of a sight-seeing thing. Hopefully another time. :-)
  10. Hi all - I've heard it's tough to be a vegetarian in Japan. And even more so if you're not "flexible" enough to eat ANY fish products. I'm ovo-lacto veg, so I can eat eggs and dairy, but cannot eat fish and am allergic to shellfish. I may be going to Tokyo soon and I was wondering if you kind folks wouldn't mind giving me some tips and ideas to find some strictly vegetarian places to eat. Otherwise I'm afraid I'll be on a diet of instant ramen noodles, and that would stink. ;-) (Also, good recommendations for mochi places would be appreciated. Thanks!)
  11. Pop Rocks

    Thanks @paulraphael and @Tri2Cook. Is the freezer the recommended place for storage? I would think that there'd be far too much moisture in there. In any case it sounds like you should get only as much as you need because they don't keep well. If anyone here has used the Texturas products, I'd be interested to know what you think about them: https://www.amazon.com/Texturas-Ferran-Effervescent-Molecular-Gastronomy/dp/B00KA0V0PY/ref=pd_sim_325_1?_encoding=UTF8&pd_rd_i=B00KA0V0PY&pd_rd_r=TT1ZMVBNR4EBX51PRWGX&pd_rd_w=m2P7p&pd_rd_wg=DzG3l&psc=1&refRID=TT1ZMVBNR4EBX51PRWGX https://www.amazon.com/Texturas-Sparkys-Popping-Molecular-Gastronomy/dp/B00KDJU1XE/ref=pd_sim_325_1?_encoding=UTF8&pd_rd_i=B00KDJU1XE&pd_rd_r=AREE7B9PX4XPMD0AKN1R&pd_rd_w=9cLuM&pd_rd_wg=bFbS5&psc=1&refRID=AREE7B9PX4XPMD0AKN1R
  12. Pop Rocks

    Reviving this thread because I've got to make bonbons with a fizzy/popping component to them. I was thinking about adding pop rocks, and after reading here it seems that mixing them with ganache is definitely not the way to go since there's too much free water in ganache. The workaround seems to be coating them with fat (cocoa butter). What is the best way to do this - spraying with an air brush or panning? If it's the latter, would the coating of cocoa butter be too thick? Alternatively, if I didn't spray with cocoa butter, would it work if I filled a dome mold 1/2 way with pop rocks and then followed that with a thin layer of chocolate as a barrier before adding the ganache? Someone also mentioned something called "texturas fizzy", and there's also a "texturas sparkey". I haven't used either of these these before - does anyone have any experience using them? If so, which is better? Would the fizzy be weird with chocolate and feel like you're eating your chocolate with a tablet of "eno" fruit salt?
  13. Couldn't you bypass the egg white step (fresh or powdered) and just stick with gelatin, or was there a reason to use egg whites?
  14. Here's a pic of the Grapefruit-Campari PDF made today with @Beets3. These were coated in sugar a few hours after they were made. The rest of the slab is curing for a day to see if there's a difference in stability/weeping. Thanks @Kerry Beal for the info on the pectin. I checked the label of the Apple Pectin I had and there was no mention of sugar anywhere. I also tasted it and it didn't taste sweet, so maybe they've changed their formulation? It looks like it worked for this formula that was high in acid, but I'd like to see if it'll work with a lower acidity formula.
  15. Here's a link to the Apple pectin I have: cuisine-tech Pure Apple Pectin Nope I don't have a refractometer, just a thermometer. Is there a workaround if you don't have one?
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