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jedovaty

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  1. Hi: I ended up having to put laminating mass into the fridge because the dough became too soft, while the butter was correct consistency. Refrigerating the dough with the recipe I'm using helped stiffen it and made the rolling better. Most important take-away: the final proof is likely the most important element of this. This time final proof pushed to 7 hours at 74F/23C - this is a sourdough leavened dough, with tiny amount of SAF gold. Here's why I believe this to be the case: last night's practice batch was problematic during lamination, first because I used a new butter (fernani italian cream, 82%, it's all costco had?!), second, the butter did turtle-shell in the first rolling, third, the dough stretched further than expected, and fourth, at one point the dough cracked along the sides. To make things fit, I cut the dough, but miscalculated and ended up patching things with left over scraps. Some of the patching was messy, I was tired and frustrated. Given the odd lengths, I did some variation of 2 sets of double folds, followed by a single tri-fold. Prior practice batches were all three sets of tri-folds. Baking was done in two batches: the first higher up in oven, however, the bottoms still burned. The second, finally figured out what it takes to bake without burning: specific position, temperature, rimmed baking sheet on top of a cookie sheet. Photo shows second batch mid-bake.. absolutely no butter leaking!! Second picture shows crumb of three burnt-bottom croissants from the first batch.. the crumb isn't bad at all, despite all the laminating problems. Therefore, I still believe the final proof is most important. The rest of the technique is what will likely make them perfect, but I think I am going to stress less about the lamination, it just became far too frustrating.
  2. Hi: Do I need to refrigerate croissant dough between turns if the ambient temperature in my house is low, i.e. 19C (66F) or below? For example, it is 15C/59F right now in my house. Rest between turns is important to let the dough "relax", and generally people put the dough in the fridge to keep butter from melting and absorbing into the tough since homes are usually over 22C/70F. If it's this cold here won't it be better to leave the dough out for the sake of the butter? Or perhaps it is even too cold for butter to actually get soft enough to roll out? I may give it try, because last time I had a little difficulty rolling it out smoothly. The butter cracked and look like a turtle shell under the dough, and I thought I was rushing it, despite waiting 30 minutes or so after pulling dough out of the fridge following a rest. But now it seems like maybe it's just too cold for the butter to be at the right temp to roll out... hmmm. My results were still pretty good, maybe smooth butter rolling isn't as crucial as clean edges and proper final proof. Thanks for your time!
  3. Sourdough croissants spiked with small amount of SAF gold. Bottoms nearly burnt, need to raise one up in the oven and lower temp 25F. The exterior of the PaC not pictured, baked on another pan that was too high and outside totally burnt hahah. The "acceptable" crumb really surprised me, because I rushed the lamination, which caused the butter to tortise-shell in the first two turns - I kept at it to see what would happen so I could learn to diagnose mistakes, and glad I didn't just junk the whole thing
  4. Katie: here's a starting point for you: 100g sugar to 1kg water (aka 1 liter water), and ginger can be anywhere from a couple small knobs to an entire "hand" of it. Start with that, then adjust next time if you find it too sweet or not sweet enough. The ginger part is a little tough, because sometimes the ginger is very strong and other times it is not. You can make ginger beer/ale in three ways: - concentrated simple syrup, and dilute with carbonated water; or - a ginger bug (naturally fermented); or - commercial yeast - most recommended is champagne yeast I've done all three. I really like a sharp, burning ginger beer, so I tend to use an entire hand. Alton Brown has an episode on making ginger ale with champagne yeast. https://www.foodnetwork.com/recipes/alton-brown/ginger-ale-recipe-1944722 You can speed down the chilling time by using half the water and pouring over equal amount of ice. Super easy
  5. I posted about it last month in this topic: https://forums.egullet.org/topic/160387-eg-cook-off-84-ginger/page/2/?tab=comments#comment-2234730 Here is a ginger beer that had lots of foam, and a bottled strawberry soda made with ginger bug. I wish I could figure out what's going on and why the sodas have failed the last couple years
  6. Try using fennel bulb in braised cabbage! It's awesome!
  7. If it's a gelatinous stock, you can go even further and reduce down to a "fruit-leather" like stage, which freezes well and becomes a sort of homemade bouillon. Trouble is that it's kind of tough to work with initially.. helps to use a non-stick pan.
  8. I like fresh ginger and turmeric grated and steeped in water at roughly 180F for 5-10 minutes, as an excellent cough/cold/flu relief; honey and lemon can of course be added. On a strange whim a while back, I mixed some into whole-groat buckwheat porridge with a splash of maple syrup, and it was strangely satisfying. While not cooked, what about ginger ale/beer? I used to grow a naturally fermented bug late spring and made some tasty ginger beers throughout summer and into fall. For some strange reason, however, my last several attempts have all failed. My process is: grow bug (mix grated organic ginger into filtered water with some sugar, add a little ginger and sugar daily until very fizzy and white stuff on bottom), then use about 1/4c into 1-2 L room-temp homemade flavored syrup (ginger, pineapple, strawberry, peach, melon, vanilla, whatever). Let this begin bubbling, then bottle, and drink/fridge once enough pressure has been built in the bottles. The bug seems to fail at the step when mixing with syrup, I don't know why. But, if you all haven't tried this, highly recommended!
  9. Cool, I would like to go, and will be able to confirm by second week in March if there's still room.
  10. Sooo... what's the experience level requirement for something like this? Intended audience? In another thread I mentioned I was going to look into classes offered nearby, however, after review, they are not for me. I may have a reason to be on other coast soon, timing would work out well. I've been eating chocolate bars that I make from scratch for nearly 4 years, have made dipped treats a couple times, and bon bons once 😁
  11. @Jim D. I think you just helped solve the biggest workflow challenges for me, thank you! The rest will only improve with more practice and experience.
  12. Success. However, holy cow it was messy. Part of it is that my mold is larger than my bowl so chocolate got everywhere, and then I'm also pretty new to piping so the filling kept squishing out the top and getting all over. Also, the mold isn't very good, it's a non-proline from Tomric, with this lip around the bottom edge and slightly flimsier than the better stuff - # on the mold is g-205. Not sure where or when I got it, have had it for a long time unused. I wanted to try this out with what I had on hand Hardest part was tempering, and I gave up trying to keep the chocolate warm in tempered state. Still lots to learn, although, I was jumping around like an idiot after seeing the shine on these 😁. There's a pastry/confection store near my work, they offer classes, I think I'll go check them out - generally, I like to learn on my own, but I think being able to repeat multiple times over course of a day or two will give me a jump start on the learning curve here. In case you're curious, fillings got mixed up, but they are hazelnut praline butter, or dulce de coconut (can of sweetened condensed coconut run in pressure cooker for 20 minutes.. my goodness this stuff is amazing). Second hardest part was trying to keep myself from licking and tasting everything. Nothing's being shared yet, don't worry. It does give to palette fatigue, though, by the end, I was sick from the sugar 😝
  13. I'm using molds, not dipping, so only the flat bottom is accessible.. can I just put the salt there? Might make more sense since the tongue is there and would touch the salt first, kind of like the salted side of a pringle crisp
  14. Replying to myself, what if I heat the salt in the oven? This might bring in enough residual heat and melt/stick to the top. Of course, this won't work with other decorations, but for now, this'll work. Or maybe molded bon bons just weren't made for topping decorations?
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