Rajala
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Posts posted by Rajala
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I've been looking at this recipe https://www.chefsteps.com/activities/dairy-free-pistachio-gelato but this polysorbate thing for food seems kind of hard to source. I can only find one source of it and that's in US with shipping and customs etc.
Any other substance you can substitute it for?
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Yeah yeah, I can easy do this myself in Cinema 4D, it's a simple shape with a texture. Faking itself isn't hard at all. We've had a discussion earlier about fake stuff, so that's why I thought it would be a funny discussion.
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Team fake or team real? I'll go for fake.
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15 minutes ago, Smithy said:
Very pretty! I'm usually disappointed in apricots, but grilling them might improve the flavor. Forgive me if I've asked you this before, but are there apricots grown in your part of the world? I always think of them as needing a longer and hotter growing season.
I don't think you can get Swedish apricots. But these are from France, if I trust the guy I bought them from. Not sure I do - they're probably Turkish haha. But they do taste good.
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I'm in some kind of tart mode. This is pistachio, apricot and caramel.
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52 minutes ago, jmacnaughtan said:
I'm most impressed by the pastry - the colour and thickness look outstanding.
Chapeau!
Thank you!
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3 minutes ago, chromedome said:
Sooooo....thin-sliced lengthwise on a mandoline? I might have to try that.
Did you blanch in syrup or par-roast or anything to make it flexible?Yes and almost, I guess.
Lengthwise on a mandoline, and hot syrup poured over the rhubarb strips. I let them rest for a few minutes in the hot syrup, to get them more flexible as you wrote.
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Rhubarb tart!
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3 hours ago, minas6907 said:
That looks delicious! Any chance you'd share your formula?
I make a regular caramel by pouring 100 grams of water in a saucepan, followed by 300 grams of caster sugar and 50 grams of glucose. Deglaze with 200 grams of cream when you get that dark amber color and it's basically ready. I don't boil it anymore after that, it gets a nice consistency as is. This is a great base I believe, I used it for my hazelnut caramel where I add 50 grams of hazelnut paste. For the salty liquorice caramel, I just add q.s. of this https://lakridsbybulow.com/products/salty-liquorice-syrup/170g
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Bonbons with salty liquorice caramel. Most likely very few here would enjoy these?
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6 hours ago, Jim D. said:
You are really heading into uncharted territory now. Sounds delicious, though certainly too far out there for my customers, but still interesting. Can you say more about the three flavors and how they were made? Bacon has been discussed a lot on eGullet, and, if I recall correctly, the consensus was that bacon fat gave better flavor than bacon itself.Yeah, the bacon is there - but I would probably try to enhance it more if I were to make this again, like you say; with fat in the ganache as well. The lingonberry chocolate is 100 grams of freeze dried lingonberry, 380 grams och cocoa butter, 520 grams of sugar and 5 grams of lecithin. The potato crisp is "grinded" potato chips that I mixed with some almond butter, salt and cocoa butter to get a better and more solid texture. There's a dish called "raggmunk", from where I live, that's potato pancake served with a few slices of fried pork belly and lingonberry jam, so I tried to make that into a bonbon.
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Lingonberry chocolate, bacon ganache, potato crisp layer.
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5 hours ago, jimb0 said:
these, too; they look delicious and i love tonka beans. i'm actually making some coffee caramels tomorrow.
Thank you! It's a bit weird that I loathe coffee as a drink, but in sweets and pastry? All good!
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So I made a batch of lingonberry "chocolate" today. The one change I did was to add 5 grams of sunflower lecithin to the recipe (380 gram cocoa butter, 100 gram lingonberry powder, 520 gram caster sugar.) And that made all the difference in the viscosity. I'm eager to try my blackcurrant chocolate again, with some lecithing to see how it turns out.
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These are my coffee caramel and tonka bonbons.
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4 hours ago, SweetandSnappyJen said:
What I'm trying to figure out is how Stick With Me Sweets gets these colors so vibrant and full! Even on the dark background. I can see that there's overlap, but even on the parts the stripes that are not overlapping, the color is still vivid, with just the right amount of transparency. My homemade colors look so thin
It's called titanium dioxide. Haha nice of Susanna Yoon to like her own pictures.
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1 hour ago, EsaK said:
I think next time I think I'll try Power Flowers. Does anyone have experience with them? What's the "filler" ingredient in them, or am I delusional in thinking the filler matters at all really?
It's just colored cocoa butter shaped like a little flower. Probably more color than what you usually have in cocoa butter since you dissolve it in pure cocoa butter.
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Ask them where to send the invoices for the pictures you take.
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You can get them in Europe through Home Chocolate Factory. But it's very expensive. Chef Rubber is one of the most rude companies I've ever been in contact with. They must have lots of business in US in order to basically ignore potential sale leads. It took me 6 emails over the span of a month to get a single reply from them.
Edit: Oh, don't know if they carry their "natural" colors though.
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These are good ideas! I found one in GN1 size, which isn't too far off from a full size silpat. Decisions... I haven't bought any gadgets in a while. I've been thinking about getting an AW meter, but it feels like too much of an investment for something I'll use just for "fun." This makes more sense, since it could be use for multiple things.
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Nice work! I played around trying different temperatures in my oven to see what would be best working with this. But I have really no idea. I think I'm going to do it some more, I would really love to make some perfect leaf croquant - looking at the picture in Grewelings book, make it seems like the hardest thing ever. I'm thinking it would be crazy tasty with hazelnuts, or maybe even my favorite - pistachios.
I looked for these sugar lamps, but they're way too expensive.
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This is what I can get when it comes content
73% sugar in it. So I guess we're talking about 27% water in this product?
I just noticed that they offer trimoline, which might be the correct name for the product I'm used to work with? That have 81% sugar. But can't see how 8% more would make it that much thicker.
However, the main question, if anyone know; can I use this product in the same way if I take the different water amount into account? Below image is the product that they call invert sugar trimoline.
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Regarding inverted sugar...
I bought a big bucket of inverted sugar a year back. Some French brand. I used that up.
Recently I bought inverted sugar from Sosa in a 1,4 kg bottle. However, this inverted sugar doesn't seem to be close to the same product. The French one's viscosity is very high where the inverted sugar from Sosa is more like a maple syrup and transparent. Can't come up with a better example, but you can pour it out of the bottle.
Have anyone worked with the Sosa product? I guess there's a lot more water in this one, so just thinking of how to use it compared to the other one. Whenever I see someone working with inverted sugar, it's more the thick nontransparent one.
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6 hours ago, Kerry Beal said:
Really?
Yes. Really.
9 minutes ago, teonzo said:You had to write "Just saw an ad for EZtemper in a Swedish magazine AND I BOUGHT IT". After Quetzacoatl, now you angered Kali Beal too. Your next chocolate domes are doomed.
Teo
Haha, my chocolate eggs turned in to a mess earlier.
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Making Pistachio Ice Cream and Gelato
in Pastry & Baking
Posted
Hah, that's a good suggestion. I immediately found some where I live, much cheaper. Thanks to these people doing weird tobacco products at home.