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Louise nadine brill

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Everything posted by Louise nadine brill

  1. Ocoo adventures day 2. Made black cauliflower. It was black. It was, as expected, mushy. I was not impressed with the flavour. I guess i thought there would be some super Maillard sweetness ..none. I threw it out, and i rarely throw anything out. Today..black garlic in honey. Almost finished it’s 7 hour session. I had not anticipated how strong the smell would be. The cauliflower yesterday wasn’t pleasant but MAN - Today my whole house smells like garlic. Like no escaping it., and I can tell it’s going to take days to get rid of it. Makes me think twice about all my fermenting plans.
  2. Yeah - no way i’d spend that much on another pressure cooker (i already own 3). I can rattle off at least 5 chocolate/confectionary pieces of equipment I’d spend $700 on i stead. But i got lucky and bought this For $150 With voltage transformer and couldn't pass it up.
  3. I would never spend $550-750 on one. I got really lucky and found one for $150 including the voltage transformer - so i was powerless to say no.😂 i have cauliflower in there now...so far nothing has blown up, and i had a lovely Korean voice Come out of the machine and give me instructions (that I don't understand.). Next i am doing apple extract and theN i’ll test pectin levels to see if i can use this for pectin stock for my jams/jellies preserves. After that “onion essence” - looks like it’s drunk as a broth - but i’d like to see if it makes perfect french onion soup attainable. After that...black garlic for sure. After that - not sure other than using it for the same thingS i currently use my pressure cookers for already.
  4. Lots about How great it is...not so much about how to use it 😂
  5. Thank you SO MUCH! I have been googling for hours and couldn’t find it! Lifesaver!
  6. Business had slowed down from covid19 precautions - so i had time to play around with flower bonbons.
  7. Well...it’s only 6 years later, but I just purchased a used unit for an incredible price. I pick it up tomorrow, and I am really excited! Unfortunately there isn’t a lot of information on how to use/ recipes. So far, it looks like The Ocoo has been adopted by a small group of elite Chefs in Spain - and while I do want to make Black Cauliflower, I am less interested in making a piece of celery look like a vanilla pod (both actual dishes). My hopes are to use it for flavour extraction from fruits for bonbon centers and/or jelly making, as well as performing all the usual tasks expected of a PC.The unit I purchased only has Korean Language on it - I think I can google translate to find out what the general buttons say but I cannot find anything online that is close to being an English user manual/recipe booklet. I came to egullet hoping to find some members who have experience/tips/recipes that they might share?
  8. I do strain out the zest. I just out a strainer over the bowl of chocolate and pour hot cream/zest through that
  9. @Tri2Cook i am late to the game here but... i use a standard white choc ganache (2:1 choc to cream ratio) as my base. I zest a couple of limes and steep in the cream as i warm it, then strain out when i pour on to the chocolate. I use an immersion blender to whisk, once emulsion is achieved i add 2 to 3 Tablespoons of lime juice a little at a time. Love the results.
  10. Anyone know how much chocolate is called for in this Wybauw recipe from the Gold book? Instructions indicate pouring hot liquid over the chocolate as expected, but ingredient list makes no mention of it...how much? White? Milk?
  11. I hear ya. My rule on holiday moulds is ....only if i can get ‘em cheap! I got incredibly lucky last year and scored 8 sets of “World’s Best” magnetic Bunny moulds for $200 total - i almost cried with joy 😁😁 Those things are $100 each from Tomric.
  12. Haha...it is such a strange mould! Nice f**i g shine on your f***ing bunnies though!
  13. Oh my goodness!! Please share when you’ve unmolded them - i cannot wait to see them a eggs! Your lambs are amazing! These really are little “works of art”.
  14. I saw these on instagram- beautiful. I really like them both very much.
  15. Yes those bunnies are going to be turned into new bunnies..good bunnies with shiny, perfect shells - at least that’s the plan 😊
  16. Oops..i was responding to @Jim D’s question. Chef Rubber gold cocoa butter applied with a natural sponge.
  17. 100% of the time for me too. If my chocolate is over crystallised/too cool. ....hello heartbreak.
  18. Definitely this. Frozen then sprayed... i was thinking he may have used an upside down pastry tip for the necklace shape...like maybe a leaf tip...then sprayed over again.
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