Rajala
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Posts posted by Rajala
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Thanks Jim! Doesn't have to be perfect, I'm going to mix it anyway in ordet to be able to pipe it
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15 minutes ago, Kerry Beal said:
I'd probably do two small experiments - one with a base of apricot or pear - the other with just juice and see if it has enough pectin of it's own to set
Yeah, sounds like a good approach. I do have pear in the freezer, but not apricot. So it's easy to pick what to test here.
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Did anyone ever make a PDF made out of pomegranate? I'm thinking if I should add some other fruit/berry to the mixture. It's not listed in the old PDF (the real PDF haha) from Boiron that's been shared over the years.
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7 hours ago, Kerry Beal said:
And the taste?
It's good, better than without I believe, and the vanilla fits very good. I feel like yolks helps to offset the taste of butter a bit as well. I think I might try to add some more yolks with the next attempt - should be room to add some more water with that AW. Just because why not?
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AW measured at 0.7093. So we're good!
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6 hours ago, Kerry Beal said:
Adding pasteurized yolks should be fine (risk of salmonella gone) - just watch the water activity - that's the important thing.
Thanks for the reply. I'll test it out and see how it tastes then.
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33 minutes ago, Kerry Beal said:
Not quite sure why you would waste a piping bag though when you have a marble slab in front of you
There's a video on Chocolate Academy where they do it like that. Maybe she just learned it from them.
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I'm currently experimenting with a crème brûlée inspired molded bonbon and I am really curious about the egg part. It seems like it's mainly about microorganisms that can come with it rather than anything else? I was thinking of adding some pasteurized egg yolks to a white chocolate butter ganache. But it's very little information about this when I search for it. I realize that I bump an extremely old thread here, but interesting if Wybauw said that it is about water activity in the end, no matter what. Maybe it is safe in the end. From my understanding, eggs are treated a lot differently in Europe compared to North America (at least the US), could be a reason why it's not a common thing as well.
Anyone else currently reading the forum that have any more insights?
What an experience to have met him by the way!
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17 hours ago, pastrygirl said:
Do you buy colors by the kg? Do you attempt to scrape off and save the excess or is the time savings still greater than the cost of the CB?
I'm only doing this as a hobby, so it doesn't matter too much. But I do scrape it off and save it!
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I blast my molds with cocoa butter as well.
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Did anyone try to "extract" nut oil from a nut paste with this?
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12 minutes ago, rotuts said:
You're welcome! I'm glad you like them.
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1 hour ago, Jim D. said:
Will you share your recipe? I'd like to see how your approach differs from mine.
Of course, you can find it here (but it's probably more a Swedish carrot cake more than anything haha): https://www.instagram.com/p/C3NDp6jMXv1/
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On 2/6/2024 at 11:55 PM, Jim D. said:
If you recall, I started using Orelys in your cinnamon bun recipe, a recipe that has been insanely popular. An eG member has formulated a recipe for making Orelys in a melanger. I'm thinking of giving it a try. It will probably end up costing more than a 3kg bag shipped by Valrhona to me (via many in-between people, I am sure), but I will really miss having it. @Rajala, since you are so close to the Rhone Valley (I know, typical U.S. concept of geography), why don't you make a trip over and find the Orelys warehouse?
It's like 1127 miles to travel to get there
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22 hours ago, Jim D. said:
I just learned that Valrhona has discontinued Orelys
Really? I really liked it, although I didn't use it much and I can understand it not being a huge seller.
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5 minutes ago, Elle Bee said:
But I digress. I'm going to get this little jam maker out of our storage room and see if I can make it cook some PdF.
Let us know how it goes. I haven't tried making a PDF with the Thermomix jsut yet, even though I made one yesterday. Forgot about this haha. But I'm going to try one day!
Btw, blood orange marmalade sounds delicious!
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I call it "Strawberry and cream"
You can find the recipe here: https://www.instagram.com/p/C27gJJwisHs/
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23 hours ago, Altay.Oro said:
I would appreciate it, thank you
For your visibility: I sent you a message with a link to the full recipe!
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4 hours ago, Kerry Beal said:
Can’t do caramel I know - can you link me the Kriss’s post?
For sure! He basically wrote the whole instructions available in the caption. But was just curious to see if anyone here had tried it. Feels like it would be pretty straightforward?
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Has anyone tried to make a PDF with a Thermomix? I stumbled upon an ancient post by Kriss Harvey on Instagram, where he wrote about that. I find the concept interesting.
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1 hour ago, Altay.Oro said:
How do you brew coffee with dairy? Is it possible for you to share the ganache recipe with us?
Short answer: I don't.
I don't remember the rules about sharing links to one's own social media etc here, but I can send you the recipe when I've published it in my channels.
Chocdoc and Friends Munch Michigan
in Food Traditions & Culture
Posted
Not sure if I should create a new thread or bump this, but you can see what I went with.
I'm considering taking a class with Luis later this year. It's around $1500 (USD), so it's not an impulse thing. How was it to learn from Luis. I guess he's a pretty good teacher since he's working with it full time as I understand it?