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ptw1953

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    Edinburgh, Scotland

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  1. ptw1953

    The Bread Topic (2016-)

    Bread for Saturday brunch. The loaf could have done with a further 30 minutes cooling time, but my wife said she was soooo hungry...
  2. Off topic, and apologies gfron, but anyone wishing to get the book, it is called: Treasury of Great Recipes, by vincent and Mary Price. Off now to look for my copy...
  3. Vincent Price was also an accomplished cook and published an excellent cookbook, written with his, then, wife. It has been said to me, by Michelin star chefs, that he really was a top notch cook who hosted many, many dinner parties of 10 and more guests, and cooked everything from scratch...
  4. Hi Konstantin, other with more experience than I will answer your overall question but I can assure you that EVERYTHING I make is done using the EZTemper; bars of chocolate, moulded chocolates, easter eggs, hand-dipped chocolates etc, etc etc. Ad infinitum... The silk produced by the EZTemper is the bees knees.
  5. Inconsistency was the issue. I am not saying 'don't try the sous vide method', but I am saying that I have tried sous vide, and EZTemper is the best way for me, by a country mile...
  6. Hi Konstantin, Greetings to you. I use 3 x sous vide circulators for everyday cooking; my family eat a lot! I used to (try) to use one of my sous vide circulators to bring cocao butter to the correct temperature. I now have a EZTemper. Nothing, I repeat nothing, is better. Perfection every time. One of the best buys I have made, in a long, long time...
  7. ptw1953

    The Bread Topic (2016-)

    Getting better, but need more practice with the lame...
  8. I wish for a very merry Christmas for all @ egullet. I think of you all as being some of the most inspiring and creative people I have ever come into contact with. It is a pleasure to converse with, and learn from, you all... Philip
  9. ptw1953

    The Bread Topic (2016-)

    I have only ever made 2 loaves of bread, and I am fascinated by the process and the yeasts involved. I am an insulin dependent diabetic, and stick to high protein breads for my carb counting, but now my son and daughter-in-law wish for me to make bread for them once a week. The first loaf is a dough recipe from the Thermomix my wife purchased for me for my 65th birthday, and the second loaf is a no-knead recipe. Both baked in different-sized casserole pots I have lying around. I didn't cut either open, but I am infomed that the no-knead one had large holes when cut open, and the Thermomix one, not so much. I now am working on a recipe for Scottish morning rolls that I have aquired...
  10. How I wish I were taking part in the Workshop, and meeting you all. Oh well... Photos are definitely wished for. Envious, that is what I am...😊
  11. As per usual, you are absolutely spot on Kerry. When my wife offers constructive criticism, I find that invariably she is correct and to the point. Spare me those who think I look for praise, when what I wish for is honesty of opinion...
  12. I wanted to attempt Melissa Coppel's Apricot Bouchee, but my wife dislikes the taste of apricot, and I had no access to the white caramel couverture Melissa speaks of, so I made the shells with Callebaut white, and filled with orange and balsamic caramel. My wife said they were 'nice', and gave me 5 out of 10. This is actually a huge compliment from her, as she normally just says that any chocs I make are 'ok'...
  13. Very nice indeed. I do like the purple colour. To me, it suits chocolates. I want to eat these very much...
  14. Well, retirement was bound to bring this on: an (almost) obsessive compulsion to attempt things I have never even thought of doing before. Making chocolates falls firmly into this category. So many people on here have inspired me to emulate their designs; some results have been ok, but most are, at best, an amateur's attempts. I am learning all the time though, even if I am a replicator and not an innovator. Sometimes I am up at 4am, tempering, filling or capping (obsessive much?). Very little i have done in my 65 years has given me as much pleasure/excitement as the procedures involved in producing chocolates. When @Pastrypastmidnight produced the spider's web chocolates, I was gobsmacked. I spent the weekend deconstructing the process in my head, and making some black cocoa butter. I was asked, by my grandson, to make some scary chocolates for his Hallow'een party, I told him I would attempt Pastrypastmidnight's spider's web design. I made 30, and kept one back to photograph. I made them with Becolade 55%, and filled with peppermint cream. His mum said that the kids went wild for them. Not as good as the original design, but next time I will cut a smaller hole in the piping bags I make, so as to get a finer line of white chocolate for the web design. Thank you Pastrypastmidnight...
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