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  1. @pastrygirl White or dark is fine! And thank you for the tip regarding which chocolate she uses by asking other friends and family! Thank you folks for the brand suggestions! Going to research them now!
  2. Hi everyone! I lurk more often than post but I love this website! I've been dabbling in making bon bons and I wanted to ask if anybody here knew of any couverture dairy-free chocolates? One of my good friends is getting married and I would love to surprise her with some bon bons, but she has a severe allergy to caesin (so much so that if there's cross contamination with other food, she risks going to anaphylactic shock). I'd appreciate any help or suggestions Here's a photo of some of the stuff I've been having fun with. I did from left to right an olive oil and thyme center, raspberry and green tea, and blueberry ginger!
  3. Thought this would belong in this thread! Mock Plating Just the Instagram account: https://instagram.com/chefjacqueslamerde/
  4. CatPoet that looks great! I love citrus and all those elements together sound marvelous! I made a chocolate tart from the cookbook Bitter: It called for 1 TB of cognac or whisky--I used some Lagavulin 16! It added a really nice smokey flavor to the tart!
  5. The fudge does look good! I think fudge in general is just super saccharine sweet. I've tried to make fudge as well from multiple recipes as well and just still found it too much for my tastes. Maybe something like this might be more in line with what your looking for?
  6. Oh thank you so much for sharing this information! I will try this method and look for moromi miso! The brand I am using is Kabuto for both of the misos.
  7. Hi everyone! I tried to do a search for tofu misozuke and saw that nothing came up. Has anybody here tried it, or tried to make it? I came across it down the internet rabbit hole by watching Cooking with Dog. I did a generic search on misozuke and came across Rau Om's Tofu Misozuke. From there I came across Viet World Kitchen's Recipe. I was very curious to try it myself, so I bought some medium firm tofu, the misos and started! I covered the tofu completely with cheesecloth folded over twice, and let it sit in the marinade for 4 days. I checked the container to make sure it didn't get watery every day. Opened up and discarded the mixture. The tofu didn't get moldy, woohoo! It now has to sit in a container lined with parchment for 6 to 8 weeks. It will be an incredible test of patience for me as I might just nibble away at it while it sits. I picked off a corner and the texture is still firm, but pleasantly tangy and salty from the mixture. I look forward to hearing experiences with this product!
  8. Rice Krispie Treats are super tasty! I love how fun they are as a sweet treat. They're also super easy to add different flavors! I finished fiddling with another Momofuku Milk Bar cookie recipe, the Blueberries and Cream. I reduced each the sugars a tiny bit, added lemon zest and grapefruit juice to the milk crumb. Omitted the dried blueberries and just threw in 1 TB of chopped rosemary instead: It's just barely set because the Mr. prefers gooey, chewy cookies. I'm pleased with how it came out!
  9. I have never tried it as it should be, so I am not sure what it is like, but video and list of ingredients are here. I just tried making it with the listed ingredients: 500 cc water, 15 g agar powder, 12 g granulated sugar. I did have one variable when I made it: smaller, non-spherical molds (I used bear shapes, no more than 1/2 inch and 1/2 c bowls) but the texture was definitely too solid, chunky and gluey. I even threw the 1/2 c agar hockey puck on the ground! I think I might try it again, but reduce the agar powder by 75% perhaps? Texture was too thick for me to really comment on flavor (which doesn't seem like there is, more it's a vehicle for the brown sugar syrup and soybean powder that it is plated with). I hope this helps somewhat!
  10. Both of your galettes look beautiful! My friend lent me Momofuku Milk Bar cookbook, so I made Confetti cookies: Really sweet! I'm tinkering with the Blueberries and Cream cookie--I made a citrus milk crumb, omitted dried fruit, reduced sugars by a bit, and threw in some chopped fresh rosemary instead. The dough is chilling. Will snap a picture once I bake them off.
  11. Not sure if it was my meat hooks man-handling the dough, or lack of water, but the crumb looks too tight for a ciabatta: Exterior looks ok: No stone, used steam. The crust was soft, and the entire bread had a wonderful chew despite the really tight looking crumb. Would try making it again. Definitely need to do more research on the bread though.
  12. Thanks paul I'm letting the ciabatta rest right now but I'm concerned that I didn't add enough water to the dough. The measurement from Reinhardt's instructions say to start with 6 TB water and add more as necessary (upwards to 3/4 of a cup) but I only added enough as much as I thought "felt" right. Out of the 3/4 c water, I had about 1/2 c left. I think the dough should be a lot stickier and wet. It is almost too easy to handle, which concerns me. I'll report back later in the day with how it turns out.
  13. The bread thread! I make this No Knead recipe and I use a baking stone and steam to produce this bread: I am not sure if the cracks on the exterior of the bread are good or bad. It's been humid lately and my bread hasn't had the nice exterior crunch that I like, so I've been baking it for a bit longer than usual lately! I'm trying out the ciabatta recipe from Reinhardt's The Bread Baker's Apprentice tomorrow! I have the poolish sitting in the fridge ready to go.
  14. Have to post another vote for Noosa yogurt! It is very creamy. I normally don't like fruit-flavored based yogurts, but I really enjoy the tartness of the Noosa's lemon yogurt. I eat that for lunch topped with walnuts. The cherry flavor I found too sweet and for some reason my grocery store doesn't carry plain. So many suggestions for Trader Joe's Greek yogurt! I'll have to give that a try!
  15. CatPoet, I must try making that market nougat! What is the texture like? Mette: I love marzipan! Do you make it yourself or do you use premade marzipan?
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