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Help with dark chocolate fudge and fruit caramel recipes
pastryani replied to a topic in Pastry & Baking
So I’m thoroughly confused (not uncommon for me 😄) I thought adding fruit at the beginning and therefore cooking it longer would reduce that “fresh” fruit flavor? Also - is it better to have a slow and steady heat or a quick and high heat if cooking all the ingredients (including the fruit) together? -
Help with Cedric Grolet's Apple Tatin - Relatively Urgent for Christmas!
pastryani replied to a topic in Pastry & Baking
Agree. It must be blast chilled to withstand the heat of what looks like a hard caramel candy coating. When I was a kid there was a Mexican restaurant that made deep fried ice cream (ice cream ball coated with crushed cornflakes and fried) - so hot on top of cold is possible. -
I might suggest a machine called Yonanas, made for processing frozen bananas and other fruit but I see no reason that it wouldn’t also process frozen (sweetened and flavored) yogurt cubes. http://yonanas.com
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My favorite brownies are also crazy, crazy chewy. They’ve gotta have some bite to ‘em. Texture-wise, I really like the chew of boxed brownies, which I haven’t been able to recreate. I know sugar lends to a chewy brownie, but the problem is that I don’t like very sweet brownies (which boxed brownies usually are). So how do you get that fabulous, toothsome chew without a ton of sugar? Any recipes out there with less sugar and more chew?
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Fyi - even for orders from D&R that say free shipping to the US, they’re not really free (or at least they didn’t used to be). I’d ordered from there once during a free shipping event, only to be hit with a hefty customs fee that had to be paid to the carrier. I prefer Choc-choc - shipping can seem like a lot but they cover all the “extra” expenses and there are no surprises later. 😉
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Update #1: I tried slicing a frozen log of cookie dough that had been out for maybe 5-10 mins at room temp in a food processor and this is what I got: Kind of a mess, and tough to separate the slices from each other. I wouldn’t try this again. Update #2: I tried the deli slicer on frozen cookie dough that had been at room temp for ~15 mins (I wanted to try straight-from-freezer, but got distracted 😄). Results: the deli slicer made a single slice pretty decently, but any subsequent slices (ie - pulling the tray back and pushing again) was not
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Note to self... don’t try frozen solid with the FP. 😬
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I have one of these too. Great for a quick grate of things without the cleanup of the FP.
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Thanks everyone for your thoughts. By the sound of it, I think I officially “need” to get a deli slicer. 😁. I’ll keep you posted when I experiment with it.
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Do you rotate the log with every cut?
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Oh a fellow lab person! (“lab rat” sounded better but I didn’t want to offend 🙃 ). I haven’t thought about the microtome in years! All good points. It’s true, even if the FP cuts well, the slices would likely all mush together.
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Thanks I’ll check it out. Btw, What else can a vegetarian use a deli slicer for besides cookie dough and bread? 😃
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Yup it’ll accommodate the log of dough. I was just worried about the blade being able to handle something frozen solid.
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Do you know what the better way might be? I was thinking of getting a deli slicer but then remembered that I have a slicing blade with my food processor which seems like the same idea as the deli slicer (though I don’t know how delicate the food processor slicing disk and if it could handle frozen solid foods).
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Slicing through frozen foods (like cookie dough)?