pastryani
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Posts posted by pastryani
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Thanks. I’m guessing you mean parchment just along the sides?
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I have some perforated pastry rings that I’d really like to use for mini cakes (like financiers). Will they work, or will the cake batter leak through the bottom and get stuck in the little holes? Any workarounds besides lining with aluminum foil?
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Thanks! Are there any places in the east end (Markham) that would carry the Goya?
While I’m asking, is there a good place to buy dark rye flour in the east end too?
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Hi - does anyone know where to find passion fruit purée in the GTA? It doesn’t have to be Boiron, it could be Goya too. Thanks.
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On 10/18/2014 at 5:01 AM, Kerry Beal said:
A thought on the Genin Caramels - where you add the fruit puree determines whether they will taste more caramel or more fruit. Cooking the caramel first then adding the puree and recooking gives more caramel flavour.
Linking to the final notes I have in my cookbook here
- 300 grams glucose
- 375 grams sugar
- 75 grams water
- 50 grams butter
- 50 grams honey
- 500 grams cream
- 200 grams fruit puree 140 g passion fruit/60 g mango
- 1 teaspoon vanilla
1.Follow the usual directions, bring to 118 degrees C, then add fruit puree and bring back to 123 C. Test to see if firm enough in cold water.2.Other option was 200 g cream, 150 grams each of mango and passion fruit, all added as for cream. Again bring to 123 C.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?
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16 hours ago, AAQuesada said:
I was thinking there might be a blast chilling step after the first coat? thoughts..
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.
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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.
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On 3/10/2020 at 12:57 PM, Kim Shook said:
I have a really hard time with brownies. They are my favorite dessert when cooked right (to me). That means cooked longer than most people like. I don't care for gooey brownies. I don't want hard and dry, but I like them really, really chewy and firm. I adore corner pieces and love using that funny all edges brownie pan. But the chance you take with drier, chewier brownies is they sometimes end up like your nail driving batch.😉
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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9 hours ago, Kerry Beal said:
They had free shipping a while back. Now likely that was just in Canada.
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 happening. I got a lot of partial slices and build-up of dough. There was far too much friction and I had to turn the machine off and reposition the log of dough every time. Here’s a pic:
I suspect it would’ve been MUCH better had it not thawed. I’ll try it again.Given the friction problem, I wonder how cheese gets sliced so thinly. Any tips to getting something like fontina or havarti sliced thinly and cleanly?? I know it’s possible... but how?!
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1 hour ago, Toliver said:
As a teen, I was helping my mom by shredding a block of cheese in our Black & Decker "Cuisinart". The block of cheese had been in the freezer and still hadn't thawed well enough when I started shredding it. The shredding blade was skipping off the surface of the very firm cheese so I decided to push down a little harder. I ended up causing the spindle to crack and that was the end of our low-price "Cuisinart".
Needless to say I felt quite bad. From then on, I was assigned to be the grater of cheeses using the 4-sided metal graters. We never did get a replacement for the Black & Decker.
Note to self... don’t try frozen solid with the FP. 😬
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1 hour ago, lindag said:
I disliked using a hand grater so much that I bought a Salad Shooter. (Arthritic joints in my hands.)
Now I grate cheese all the time. The parts go in the d/w so it’s no fuss.
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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1 hour ago, weinoo said:
I basically have a problem cutting most cookie dough logs, frozen or even right from the fridge (you've all seen the mess I make with Korovas!).
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I've tried sharp knives, dull knives, serrated knives, etc. Next up, a bench scraper!
Do you rotate the log with every cut?
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2 hours ago, blue_dolphin said:
A sharp knife?
Having spent many hours of my laboratory life cutting very thin slices of all sorts of frozen materials, I really can't imagine getting good slices of frozen dough from an instrument that doesn't give you relatively fine control over the cutting speed and ideally over the exact temperature of both the blade and the dough. And double that warning if you have any sort of inclusions in the dough.
Even if it cuts well, the slices generated by the slicing disc in my food processor drop into the bowl and then get banged around by each subseqent slice as they fly off the disc, usually smashing into the side of the bowl before landing at the bottom. I can't imagine that being good for the integrity of a slice of dough. But do go ahead and check how yours works as it could certainly be better than my older KitchenAid.
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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10 minutes ago, Okanagancook said:
If your food processor doesn't work I think a good quality deli slicer like Chef's Choice would do the trick...you can get a smooth or serrated blades. Besides CC deli slicers are so useful for so many other things and they aren't that expensive...it's just kitchen space!
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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30 minutes ago, gfweb said:
The feed tube would have to accommodate the roll of dough.
Mine would work if I was making a small oblong cookie
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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2 hours ago, weinoo said:
Sure it can, if you must.
But my guess is there's a better way.
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)?
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Any recommendations?
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On 3/17/2020 at 12:35 PM, ElsieD said:
This translates to sugar pie which is big in the province of Quebec(and maybe elsewhere in Canada) but it is regular pie with a pastry crust. Where did you find your recipe?
Here's a link to one of the recipes, but there are many:
https://www.cuisineactuelle.fr/recettes/tarte-au-sucre-quebecoise-255638
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Found it! It’s called Tarte au Sucre. 👍 Hopefully I have enough butter to make this. 🙃
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Well I found a picture and the site calls it “milk brioche”, but I don’t see a lot of similar pics using that name. Does this look familiar to anyone?
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27 minutes ago, curls said:
@pastryani could it be one of the Eastern European Easter breads?
Hmm not sure...56 minutes ago, ElsieD said:Could it be a type of vatrushki?
I don’t think so but they look deeeelicious!
Pouring fondant
in Pastry & Baking
Posted
What is the difference in taste, texture, mouthfeel, & appearance for the following types of liquidy sugar that are suitable for dipping for things like petit fours, donuts, etc.?
1. Pouring fondant - cook on stove but keep temp under 100F
2. Pouring fondant - cook on stove but take temp to 238F, cool to 150F, and whip
3. Powdered sugar icing - no cooking just powd sugar and liquid to desired consistency
4. Thinned-out ganache - just cream and chocolate
A friend made the 2nd one as a dip for chocolate eclairs, but that got me wondering why… couldn’t the others have yielded pretty much the same results? Definitely seems like that one is the most laborious…