Jump to content

GRiker

participating member
  • Content Count

    65
  • Joined

Profile Information

  • Location
    San Francisco Bay Area

Recent Profile Visitors

The recent visitors block is disabled and is not being shown to other users.

  1. The recipe is similar to cookie batter with a couple differences I noted 1. It uses only egg whites (most of my cookie recipes use whole eggs or even whole eggs plus yolks). 2. The batter is thinner than cookie dough, more like a cross between cookie dough and cake batter.
  2. I have tried the variety sold at Costco but don’t like it. I much preferred the King Arthur Flour recipe.
  3. I just made this one from King Arthur Flour last week. We liked them. https://www.kingarthurbaking.com/recipes/brownie-crisps-recipe
  4. I recently read an article on King Arthur’s site about using the tangzhong method. It touts one of the benefits as: Having retained more water during baking, bread and rolls will be moister, and will stay soft and fresh longer. https://www.kingarthurflour.com/blog/2018/03/26/introduction-to-tangzhong I’ve used this method a couple times and can attest to it tasting delicious but I can’t speak to it lasting longer as the loaves disappear pretty fast around here. However, it might be worth a try to see if it helps.
  5. Lucky parents. 🙂 Those look nice!
  6. Wow! Look at the shine and love the colors with the flavors!
  7. Those look great! The lemon sounds especially refreshing! If you have an extra one, will you show what the inside looks like?
  8. I’ve definitely thought of that, though not tried it yet. There is a Mexican drink called agua de jamaica which along with hibiscus flowers has cinnamon. I’ve thought an agua de jamaica bon bons would be delicious. It’s on my list.
  9. I wonder if one of the advantages of the Presto cooker is that the temperature of the pot can be set pretty close to the desired final temp of the caramel. I noticed in chocolots photo that her pot set temp is just under 250. Not sure if she cooks the whole time at that temp, but if so, maybe there would be less carry over heat? I haven’t ever tested the caramel for texture while cooking. Maybe because I’m inexperienced, but it takes much longer than my thermopen, and I can’t see why temperature wouldn’t work just as well. However, there are lots of variables to be sure.
  10. Jim, I'm using Grewelings Soft Caramels from his Chocolates and Confections at home and I have consistently positive results. It's designed to pour into a 9x13 straight sided pan, which I line with parchment for easy release (but now I'm going to try those molds when they arrive.) 4 oz water 1 pound sugar 14 oz sweetened condensed milk 12 oz light corn syrup 6 oz unsalted butter, soft 1 tsp salt (added at the end) 1 vanilla bean (I use a tsp real vanilla at the end of cooking.) All cooked to 245F. Listing it here in case it'
  11. I ended up buying the O'Creme mold. Mostly because I could give it a try with minimal cost investment. I'll report here how it goes. I just made caramels Monday and try as I might, I can't get them as uniform as I'd like. I guess I don't quite have the patience required. Then, I went searching for these molds. It is interesting the different styles of the molds, with some having a very thin separator between cavities, and others having a lot more space.
  12. @RobertM, certainly sounds like many years of experience not to disagree! Anyone else using the caramel molds like chocolot is using? They look super handy. I'm kind of obsessive about getting my caramels all the same size. A chef knife and a ruler don't give the accuracy I'm looking for. I've thought about a caramel cutter, but the silicone caramel square molds seem easier than using a caramel cutter. I saw several very inexpensive brands on amazon. I usually subscribe to the "you get what you pay for" so usually don't go for the lowest priced option.
  13. @RobertM Thanks for the reply. Why do you like to use the Presto Kettle instead of just a pan on the stove?
  14. @RobertM @Chocolot What size is your Presto kettle? I see 5,6 and 10 quart. I read that Chocolot doesn’t stir after the initial stirring. Robert, do you stir yours while cooking? if you’re not stirring, it seems one could just set in a probe thermometer then set it when it gets close to temp, make sure it doesn’t go over.
×
×
  • Create New...