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  1. Packaging question

    Does anyone know what this style of dividers are called? I can’t find them but I think it’s because I don’t know what to call them to search for them. They seem like a more flexible option as I figure out my preferred mold sizes/shapes. Thanks!
  2. Homemade Marshmallows: Recipes & Tips (Part 3)

    I made a layered lime and blackberry marshmallow using nightscotsman’s strawberry recipe. I replaced all of the water in both the bloom and the syrup with lime juice or blackberry pulp. I think, for me, they need a little more gelatin. They were super soft and creamy, but a tiny bit too delicate. I also had to coat them twice because they were just a tad too sticky. I used 14g of gelatin exactly, and I think maybe somewhere between that and 21 would be perfect. The blackberry flavor has held up much better for me than the blueberry I made previously, but still doesn’t have the staying power of the lime. The blackberry, however, was a little sturdier than the lime (possibly because it was pulp with fiber rather than just lime juice?) ETA: I added citric acid to both flavors and I definitely think I will do that will all of my fruit marshmallows—thanks @patris!
  3. Chocolate Workshop 2018 Niagara on the Lake

    I don’t think it’s going to work out for me this year, darn it. I guess I’ll start saving and planning for 2019. Is it at about the same time of year each time or does that vary. Thanks!
  4. T(art)...

    Her name is Karin Pfeiff Boschek. She’s on instagram and she has a blog: http://ourdeliciousfood.com/
  5. T(art)...

    I was incorrect! It looks like the woman in the video in the original post does make her own crust—recipe on her blog: http://ourdeliciousfood.com/recipes I have too many other projects right now, but I’m excited to try it out. I have never heard of using carbonated mineral water in pie dough. She also uses egg, which I’ve only ever used in tart dough, never in my pies.
  6. Home Made Ice Cream (2015– )

    Grind them like a powder or like a homemade PB? Thanks! I appreciate all the suggestions!
  7. Home Made Ice Cream (2015– )

    I thought of that (especially every time I go to Costco and see the giant tub they sell ) but I’ve never used PB powder and I had no idea how much to start with of if there are different kinds that would behave differently. I’d love to hear more details if you are willing to share
  8. Home Made Ice Cream (2015– )

    Thanks, Jo—I may try that as well. I really want a dairy ice cream that tastes like PB, but if I get around to purchasing some xantham gun I’ll give it a whirl. Thanks for the suggestion.
  9. Home Made Ice Cream (2015– )

    That’s kind of what I was thinking. Just wanted to see if I was on the right track. I’ll give it a try in the next little while and report back
  10. Homemade Marshmallows: Recipes & Tips (Part 3)

    Thank you so much for sharing! So you added citric acid to all of your fruit flavors? I have only used it in blood orange, lemon and grapefruit (all wonderful, btw)—only citrus varieties. I’ll give it a try!
  11. Home Made Ice Cream (2015– )

    I’m almost afraid to post on this thread—I’ve read the whole thing and my head is spinning with all the science and the precision of testing. My question is about peanut butter flavored ice cream. I have tried a handful of recipes and the peanut butter always results in a strange texture that is a bit crumbly and doesn’t really melt as it warms. I’ve tried with and without eggs, natural vs. regular commercial peanut butter, less cream/more milk, etc. I recently had a PB flavor at a local artisanal shop and it was the smooth, creamy texture of a vanilla but had peanut butter flavor. Has anyone tried steeping peanuts in the cream instead of using PB in their ice cream (not dairy free MC@H gelato)? This has worked really well for me making a gianduja flavor and an almond cherry flavor. I noticed on the ingredients list for Jeni’s Splendid Ice Cream’s PB flavor she lists peanuts and peanut oil as ingredients but no PB. Or or has anyone made a nicely textured PB flavored ice cream using actual peanut butter? Thanks!
  12. Homemade Marshmallows: Recipes & Tips (Part 3)

    That’s really disappointing as I don’t usually gift them the day I cut them. Have you tried incorporating freeze dried fruit powder? I wonder if that would help with flavor retention. The lemon is still beautiful and tart even a week later, although I’m losing the floral quality specific to Meyer lemons. Edited to add: thank you so much for your kind words. Sorry—when I am in problem solving mode I sometimes forget my manners
  13. T(art)...

    I have wondered if these pie artists use manufactured crusts. They look too homogeneous to be flaky homemade crusts, but maybe that’s my inexperience talking. My crust has big blobs of shortening and butter a la Kate McDermott’s Art of the Pie. Baked
  14. Chocolate Workshop 2018 Niagara on the Lake

    I’m pretty sure it’s not a possibility for me this year, but I thought I’d ask if there is still space in the classes or if they’re full. Thanks!