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Chocoguyin Pemby

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Posts posted by Chocoguyin Pemby

    Confections! What did we make? (2017 – )

    in Pastry & Baking

    Posted

    Made some Cowboy Candy Turtle bites - at the request of my wife and I am quite liking the size of them.  I put 3-1/2 roasted pecan haves in groups and just pour the caramel from the pot over each grouping.  I usually dip that in chocolate but cut them into quarters and then dipped them and topped with some pecan crumble so I know they are not regular turtles.  I over roasted the pecans - 350F for 13 minutes - I discovered this when I forgot them one day and thought damn it I just burnt them but when I tasted them they were amazing!  Cowboy Candy is candied pickled jalepeno slices I made with ACV and honey or maple or sugar - a great condiment on many items - burgers sandwiches etc.  I chopped up 50g of it and added it to the caramel made with my own vanilla extract (better than anything I can buy) and voila - a unique turtle experience!  Sweet with a touch of heat and salt.  this is my first batch of the bites and they are kind of ugly - I mean artisinal.  Not sure how to make them prettier or if it is worth the time and effort - they don't last long as I sold 45 of the 60 and gave the rest away as samples - which generated the sales!  I sell the rounds for $3 normally and sold the bites for .75 so I made the same money - and strangely didn't use anymore chocolate dipping them.  I always weigh the bowl before and after so I know exactly how much I have used and I have the bowl weight written on all my bowls - comes in super handy when the scale turns of when I get sidetracked.   I have some more turtle flavours planned just need to do some experimenting.  I love salted vanilla caramel but adding the cowboy candy gives it a little zing which I am loving. 

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    • Like 6

    Caramelized sugar in Cookies

    in Pastry & Baking

    Posted

    On 4/16/2023 at 5:55 PM, pastrygirl said:

    Failed how?  What happened when you 'tried to combine' the butter & sugar?

    It basically seized for some reason i don't know - I haven't tried again since but might circle back and try it with creamed butter instead of melted butter.

     

    • Like 1

    Runny Caramel Filling - Help!

    in Pastry & Baking

    Posted

    On 3/10/2023 at 10:19 AM, kstone2016 said:

    Awesome thanks for the advice both of you :) I will have to give it a try and see how it comes out. I have tried increasing the corn syrup and decreasing the sugar, but it was still crystallizing, so it seems I need to keep on going. 
     

    and I don’t have that book, but I will try out the recipe you mentioned :)

    How many times do you brush the sides down?  I do it 3x usually  after a couple of minutes of boiling, peak boiling and last time as the colour starts to get close to the final colour I want.  I make a lot of caramel and only use 10% corn syrup.  Here is the recipe I use:

    270 g sugar

    30 g corn syrup

    1/3 C water   - mix gently to make a wet sandy texture and then do not stir!!!!!  swirl the pot if you want gently but not necessary

    Caramelize sugar and add the cream and butter when you want

    35 g butter

    290 g Heavy whipping cream  warm with the butter.

    boil to 230

    1/2 heaping teaspoon of Kosher salt

    1-2 tsp Vanilla extract - I use 2 tsp and I also make my own extract - caramel without vanilla just tastes blah to me

    finish by adding the salt and vanilla.  I use a silicone spatula to stir the caramel.  

    If you are just pouring the caramel into a bowl,  scrape the pot out onto some parchment paper and use the caramel over ice cream or something - don't waste the caramel left in the pot! 

     

    I make and sell lots of caramel using this recipe and have not experienced any crystalyzing with it.  

     

    Hope you figure it out.

     

     

    • Like 1

    Caramelized sugar in Cookies

    in Pastry & Baking

    Posted

    Has anyone tried using caramelized sugar to make cookies?   I recently tried this - I made some caramelized sugar and ground it up in the food processor and used it to make some cookies - it was a total disaster and I don't know why.  I am a pretty experienced home baker and can't figure out why this experiment failed - if anyone more knowledgeable knows why caramelized sugar won't work I would love to hear why.    I used melted butter to make the batch of cookies and realized something was wrong as I tried to combine them.  As I am typing this I wounder if it would work better if I creamed the butter and sugar.  TIA

    Guitar cutter: Sourcing, Using, Maintaining

    in Pastry & Baking

    Posted

    11 hours ago, Jim D. said:

    My principal difficulty with using a guitar is the "when"--knowing when to cut the slab.  I find it very difficult to select that brief period of time when the slab is not too squishy that it will be mashed rather than cut cleanly and when it is so firm that it will break a wire.  I have broken only one, and that was with a gianduja that I allowed to sit for just a bit too long (the gianduja is paired with a coffee layer, which never gets really firm).  I use a tiny knife and stick it into the item in various places.  My wire replacement experience has led me to cut too early, as the evidence on the wires shows, but by then it's too late.  Of course larger slabs are more prone to breaking wires, and sometimes I cut those in half before using the guitar.  I have also learned that refrigerating the slab takes very careful monitoring as it is so easy to overdo the chilling.

     

    Any hints on how to judge the right moment?

    Hi Jim - I only just got the guitar and I have never used one before - ever - so I am no help sorry.   Your experience and comments are actually helping me.  I don't even have a recipe I want to try yet but i am thinking of doing something layered from my Fine Chocolate Gold book.  I just watched a video by Callebaut that mentions a few things and tips about preparing the slab for cutting - My garage is my fridge which I keep at 15C from now till about May. I also have a wine fridge and full size fridge in there as well - plenty of storage and I am on the lookout for a rolling rack to store more sheet pans. 

     

    I don't even have a pick up sheet or frame rails yet either.  My plan is to get a baking sheet from the thrift store and Mcgyver it into a pickup sheet. Cost $2-5 max.I I have all the tools to do this.   For frame rails i am going to use some scrap maple wood I have and finish is with my board butter which I make with mineral oil and beeswax.  I use this to finish the chopping boards I make and it is a food safe finish - cost $0 as I already have everything to make them.   I will post some pics of them when i have made them.  I would do it tomorrow but my town is going back to the stone age - BC Hydro is doing a major upgrade and the power to the whole town is being shut off from 9am to 5 pm.  Every single business in town is closing for the day - no tv, internet, etc. 

    • Confused 1

    Guitar cutter: Sourcing, Using, Maintaining

    in Pastry & Baking

    Posted

    8 hours ago, Kerry Beal said:

    I think it's a Martellato. That's a good price with 4 frames. 

     

    I got wire from Brafasco for a good price. Looks like TCF has from 0.5 to 0.8 - I can't find the listing on Brafasco right now - I think I might have wandered in to the store. 

     

    If you are cutting caramel - get a nice heavy gauge piano/fishing wire I'd say. 

    HI Kerry - I am probably not going to use it to cut caramel with as I am quite happy with my silicone molds - 15 of them now. 

    • Like 1

    Guitar cutter: Sourcing, Using, Maintaining

    in Pastry & Baking

    Posted

    1 hour ago, pastrygirl said:

    Are you in Canada?  Design & Realisation has it.  If you're cutting normal reasonably soft ganache, the thinner gauge should be fine.

     

    https://dr.ca/products/replacement-wire-for-guitar-cutters?variant=32517446172743

     

    I am 2 hrs north of Vancouver - my plan is to use it for ganache and now that I have it I am going to try marshmallows and some layered ganaches.  I like my silicone molds for caramel as the rounded shape is a perfect mouth feel and I boil to 265F so you cant feall chew them they are more of a suckable piece.  I have posted in chocolate groups on FB and I think it is a Maratello - an older version but it is solid!  It is on top of my table saw and takes up a lot of space - I don't think I will be making slabs that big but you never know. 

     

    I am going to try making my own frame rails with wood, which I have plenty of.  I am getting into making chopping boards and I finish them with a 2:1 blend of mineral oil and bees wax - I get the wax and honey from a neighbour and trade caramels for it.  its food safe and if I put a couple of coats on it water beads off so I think it will work  Thx for the help.  And I watched your videos on changing the wires - mine is going to be a bit more challenging especially with no manual - I can screw anything up so I got this! lol

    • Like 2

    Visiting Vancouver restaurant recommendations

    in Western Canada: Dining

    Posted

    I 4th Granville Island especially if you are in the downtown area - so much to do there and you can spend hours just wandering around the shops and market.  Take the little ferry for a tour if the weather is ok.  i have never had a bad meal at Blue Hat Bistro there - It is run by the Pacific Institute of Culinary Arts and the students run the restaurant overseen by the instructors - decent prices and great food with a focus on newer techniques and pacific northwest cuisine.  Great spot for a nice lunch and right next to Granville Island for a stroll.  Lots of good places on Denman St and also Davie St  Robson St is good for a stroll but kind of touristy.  Gastown and Chinatown are also worth a visit.  good food options there as well.

     

    Hawksworth is also one of my favorites - https://hawksworthrestaurant.com/    - spendy but worth it for a treat.

     

    Lots of good ethnic cuisines from around the world - Choppinos and Vij' are both good as you have noted

     

    Definetly have an umbrella with you and good footwear cause yeah it is going to rain but not too bad - this Sunday 75-100mm so I hope you miss that - mid week looks ok.  I live a bit north of Vancouver and it was ugly today.  Hope you have a great visit!

    • Like 4

    Guitar cutter: Sourcing, Using, Maintaining

    in Pastry & Baking

    Posted

    Hi all - I just bought and received a used guitar cutter.  I was so excited to have a chance buy one at a reasonable price i didn't ask some important questions like what brand is it?  are all the strings attached?  what wire does it need for replacement strings?  Is there a manual?  Basic questions really!  I have no idea what brand it is and a number of strings need replacing on all 4 frames it came with. I have looked carefully and cant find a sticker/stamp  of any kind to help identify it.  I think I can figure out how to change the strings but don't know what string to buy or where to buy it from.  Piano wire seems to be used for some cutters but what gauge?  I could take a piece in with me as there are enough hanging loose!  I know nothing about pianos or their strings.  Any help appreciated and if there is a better thread to ask these questions let me know.   I live in a very small town and am going to the city next week (Vancouver, BC) which will be a chance to get some new wire and also stock up on chocolate.  And get winter tires put on - we got 10 cm the other day and luckily it melted quickly as I still have all seasons on. 

     

    I have asked the seller but in case they don't respond i am checking here as well.  Let me know if i need to post more pics to help identify it - it seems older than I was expecting but in decent shape overall.  It is very sturdy and heavy and i think it will cut caramel no problem if i just let gravity do the work.  not a big deal as I use silicone molds for caramel. 

     

    I also need a tray or peel of some sort as it did not come with one - any suggestions where to get one?

     

    I paid $550 including $50 shipping - good deal or no?

    TIA

     

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    Guitar cutter: Sourcing, Using, Maintaining

    in Pastry & Baking

    Posted

    Hi - I know this thread is a bit old but i am going to try and see if i can get an answer here - I just bought and received a used guitar cutter.  I was so excited to have a chance buy one at a reasonable price i didn't ask some important questions like what brand is it?  are all the strings attatched?  what wire does it need for replacement strings?  Is there a manual?  Basic questions really!  I have no idea what brand it is and a number of strings need replacing on all 4 frames it came with. I have looked carefully and cant find a sticker/stamp  of any kind to help identify it.  I think I can figure out how to change the strings but don't know what string to buy or where to buy it from.  Piano wire seems to be used for some cutters but what gauge?  I could take a piece in with me as there are enough hanging loose!  I know nothing about pianos or their strings.  Any help appreciated and if there is a better thread to ask these questions let me know.  I will also start a new thread.  I live in a very small town and am going to the city next week which will be a chance to get some new wire and also stock up on chocolate.  And get winter tires put on - we got 10 cm the other day and luckily it melted quickly as I still have all seasons on. 

     

    I will ask the person i bought it from but i am turning here as they might not respond.

     

    TIA

    David

    Andrey Dubovic online classes

    in Pastry & Baking

    Posted

    On 9/21/2020 at 8:43 PM, lironp said:

    Just finished reading through this thread, but apparently missed this part- arre you saying washing the mold with soap reduces the need for polishing each cavity?

    I always polish my molds after washing them - I don't think you can skip polishing properly - I use isopropyl alcohol and a cotton make up pad remover - and I get nice shiny bonbons every time - i do live in a colder climate and find working in 18C comfortable - I actually keep my house at this temperature - shorts and t shirt and 18C no problem. 

    • Like 1
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