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jedovaty

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  1. Hi! I purchased this Shimpo-Nidec mini slab roller to make my life easier with laminated doughs (before all the DIY and neato fancy ones started showing up on etsy), but, I'm just not using it enough and I need the space for my hobby. The Konbi restaurant in LA area uses this roller (it's orange though), check out all the videos for glimpses of it in action. I've had the Konbi pain au chocolat, and they are pretty darn tasty. They will source and sell it to you for about $1,500, although, you can get it new for $500-600 (I paid $529 for it). I'm asking $400 since it is used, but, I take very good care of my things. The unit came with a board and canvas specifically for clay, the wood board could make shipping tricky. If you want the board and canvas, I'll include them, but I'm not sure they are food safe. If you look through the konbi videos above, you'll see they are using a custom board of sorts. I did a little prelim work here, trying to decide whether to cut my own from wood or get a plastic cutting board but never pulled the trigger on anything, had other priorities at the time. I use the board with parchment paper and it was really annoying, the paper would slide around. Once over that aggravation, the resulting doughs were excellent and much more uniform than had I rolled them out by hand. If you are in southern california, I'm happy to meet you half-way and so I don't have to ship. I also make occasional trips to northern California bay area, and I have various conferences I attend for work in the second half of the year around the US, so I am always happy to drag it with me on the plane. I haven't figured out how to ship this thing yet.. I'll split it with you whatever it is. I really don't want to ship, so one of you in California buy this 😁 BTW, this thing works very well for inverse laminated doughs, not sure why but was so much easier than regular laminations which do take practice. Maybe it's because of the parchment paper. Here's a thread you can see my early attempts at croissant dough, having very little experience making these things. I've attached pics of my fronch apple thingies I made using inverse laminated dough and deep-fried left overs, very proud of the results! And yes, yes, one can do these by hand with a rolling pin or dowel quite well. Don't judge me. Let me know if you have any questions
  2. Their "liquid baking" product has carmine in it (the bugs!). I will get some, easier than making it myself, thank you for this
  3. @minas6907That attachment is pricey, yikes. Converting the stand mixer doesn't seem too difficult. It's more difficult to commit to NOT doing it, everything in me wants to pursue the perfect pralines for the brioche, but I'm going to have to draw the line now. I think these would be good in ice cream, too. Taking a slight tangent, I tried two different brioche styles side by side: one more typical with milk, eggs, butter, and the other without milk with increased eggs and butter. It's so strange I could not tell the difference between the two in taste (single blind test), with only a slight color difference! Also, need to really load up on the pralines in the brioche, I thought I put in a lot but clearly not enough.
  4. Considering these are destined for baking, so will melt a bit, doesn't seem like there's a need to pan them. You did make me curious so I will do a little research and see if there's an easy way to do this easily at home without many tools. My first thoughts are turning the stand mixer or my wet grinder into something like this. Meantime, I'll work on technique, too, I was not shaking pan much and that would probably help reduce the rockiness. The instructions in the video I linked to earlier talk about letting excess crystalized sugar remelt in the pan a little at the 2nd and 3rd coating stages. I did try this, and the bottom of the pan became glossy, but I couldn't get it to stick/coat the nuts anymore. Thanks all for the advices this was fun 😁
  5. @RWood Perfect, thank you! Here's my first try using the basic recipe to understand technique. I'll experiment later. Mix of almonds and hazelnuts, raw, with skin. Tastes like candy with a lot of sugar. I suspect removing skins will have little to no impact, and roasting the nuts may be too strong, but, we'll see Next batch only change will be some corn syrup (okay sub for glucose, right?) to see what happens to texture. Also, pan with taller sides. A fun thing to make, not overly difficult, just a generally clumsy nature means it is time to clean the kitchen 😭
  6. Well, I get it, and it makes sense The english muffins I eat are not the dense ones from the stores, but rather more what you describe about toutons. I've never had anything called toutons so I will look for them, they sound downright delicious. I went totally weak in the knees when I tried my first english muffin from Model Bakery in the San Francisco area, they have published their recipe, and perhaps what they are making is technically a touton (albeit fried in butter not animal fat) or a hybrid of the two. All good, tasty, yummy, mmm.
  7. I did not know, and thank you for that! Dead bugs in my amazon order 😁
  8. I fry mine on ghee or clarified butter. Makes them super amazing, especially if you push the fermentation as far as you can! I would be willing to try frying it on some duck fat, too, omg.
  9. Worst case scenario, grocery store by my house carries "McCormick Red" for $3.99. Yay.
  10. @minas6907 Great, thanks! The bit about moisture absorption is most helpful, that actually makes sense now considering other confections I've had in the past. I'll report back with results, I think I'll try with standard food coloring first to make this easy then explore making my own from pulverized bugs later. It looks like finding food coloring for baking will need to be ordered online, the local arts/crafts stores only have stuff for icing, bummer. There's a culinary store near my sibling which carries the "Chefmaster" product line, but can't tell if it is heat stable.
  11. Thank you, @minas6907, that's very helpful! Regarding your note on air drying, won't they get sticky if left in the air to dry? Sugar is hygroscopic from what I've seen, and seems to suck up moisture in the air. I live very close to the ocean, with relative humidity generally ranging 50-75%. I have one small non-stick pan, and two stainless steel pans. I'm assuming pan doesn't matter when making the pralines? I typically make dry caramel in the stainless, so, hopefully won't scorch anything. Should be fun
  12. I looked these up.. aren't they pretty much english muffins? I know there are various ways to make english muffins (some people use yogurt, I follow a variation of the Model Bakery recipe, etc), but it's pretty much fully proofed dough that is pan fried... ?
  13. Okay, well, thanks anyway, I appreciate the help 😁. I can't find any food coloring that uses the bugs, so, I'll just have to make it, and see how it turns out. Maybe I'll try the beetroot powder as well, who knows. I suppose this is all french. While researching, I learned the brioche Saint-Genix was the first, which is why I'm curious how they colored foods back then without red #40. Then some frenchman dude named Pralus repopularized it in the 1950s and trademarked it as the praluline. I'm debating whether to make the brioche all egg or milk + egg, I'm only made the latter but the former sounds intriguing. Here's the one my friend sent me that revealed the rabbit hole I fell into: https://www.chocolats-pralus.com/product/la-praluline-r-600g This Pralus dude's website also has the pink pralines for sale, where they list the ingredients in french. I ran that through google translate, and it looks like they use almonds, two kinds of hazelnuts, sugar, glucose, and red #40. Which now actually brings up a few questions just out of curiosity.. 1) what's the purpose of glucose here, maybe to make the candy smoother? 2) should I roast the hazelnuts first? and 3) remove skin from almonds and hazelnuts? I wish I had more time and space so I could test all these things out myself. Roasted hazelnuts taste so much better than raw, but I've never actually baked with them. It's also interesting this dude's pralines do not include the orange blossom or rose waters, that all the other online recipes use. Hmmm. And I just finished distilling some rose water since my citrus trees don't have any blooms right now. Phooey!
  14. Hi, I made at least two terminology flaws in my post, my sincere apologies. First, I totally forgot there are multiple definitions to praline. These are not the candy brittles where you pour out a caramel sauce with the nuts and let harden, but rather, toss the nuts in a caramel until the sugar crystalizes and the nut/sugars all become their own entities. Let this cool, and repeat. Here's an example, and just your luck, this guy is making exactly what I plan to make (I will follow his technique, but may make changes to the recipe). "High heat" - anything over boiling is high heat to me, however, I realize now that is wrong. What I meant, is, will the color stand up to the temps of sugar candy making, and baking temps of 350-450? Or maybe a better question to ask, what is the upper temp limit for carmide/cochineal coloring before it loses its color? There are recipes that bake the pralines into breads and brioches, and that's ultimately my goal (look up "pink bread" or "praluline"). Thanks again for your time!
  15. Hi! My secret goal is to make pink pralines (aka rose pralines) both for eating and baking. The recipes call for red food coloring. My only experience with food coloring was a few years ago, when I attempted to make various pastries extra hippie with vegan and natural ingredients. The homemade beetroot powder was an epic failure, which looked great until baked (made the macarons look like desiccated dog doo, you know, the kind that gets left out in the grass for months). In other words, I don't know anything about food coloring and research so far has not addressed my questions. Questions: 1. will cochineal-based food coloring hold up in high heat of making pralines, and then ultimately in baking? 2. would someone be kind enough to point me to a carmine/cochineal-based food coloring? I can't seem to find it after about 30 minutes of google searching, everything is about safety or how to make your own (which I will do if necessary) 3. what is considered an upscale brand for food coloring (doesn't matter if synthetic or natural) ? 4. how would people in the 1800s have colored the pralines pink, since that's when these things were presumably first created? Thanks for your time
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