Jump to content

Search the Community

Showing results for tags 'Troubleshooting'.

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


Forums

  • Society Announcements
    • Announcements
    • Member News
    • Welcome Our New Members!
  • Society Support and Documentation Center
    • Member Agreement
    • Society Policies, Guidelines & Documents
  • The Kitchen
    • Beverages & Libations
    • Cookbooks & References
    • Cooking
    • Kitchen Consumer
    • Culinary Classifieds
    • Pastry & Baking
    • Ready to Eat
    • RecipeGullet
  • Culinary Culture
    • Food Media & Arts
    • Food Traditions & Culture
    • Restaurant Life
  • Regional Cuisine
    • United States
    • Canada
    • Europe
    • India, China, Japan, & Asia/Pacific
    • Middle East & Africa
    • Latin America
  • The Fridge
    • Q&A Fridge
    • Society Features
    • eG Spotlight Fridge

Product Groups

  • Donation Levels
  • Feature Add-Ons

Find results in...

Find results that contain...


Date Created

  • Start

    End


Last Updated

  • Start

    End


Filter by number of...

Joined

  • Start

    End


Group


LinkedIn Profile


Location

  1. Hello, recently I tried to make filo pastry/ puff pastry sheets at home and tried with margarine and butter and they came out ok. I see these small unorganized bakeries near my house and they make stuffed puff pastry. To save cost I am sure they do not use butter ad also when I eat them, I cannot taste butter. I too want to try at home the same procedure but have no idea what they use. Can I try to make puff pastry sheets with oil, will it work. Pleas guide as to what all I can use Thanx
  2. I used my homemade toffee in a cookie recipe hoping that the toffee will add a crunch to the cookie... it didn't turn out well as the toffee melted and didn't keep its hardened crunch form. How can I prevent my toffee from melting in my cookie recipe?
  3. I was making onion confit the other day. After slow-cooking the onions in duck fat and duck stock for 14 hr., I wanted to reduce the liquid before finishing the onions off in the oven. So I got out a bowl and a sieve and took the inner container out of the IP to make it easier to pour. Then I got distracted talking to my wife, not that I'm blaming her. The next thing I noticed was liquid all over the counter: I had put the sieve on the IP and strained the onions into it. (Fortunately, it was cool and unplugged). Now, the IP documentation warns against immersing the IP in liquid. "The housing
  4. I was cooking for a party last night at which a gluten free cake was served for dessert. I had a few bites and aside from the cake being dry and the frosting very sweet, there was that tell-tale grittiness that GF baked goods seem to have. This particular bakery uses a blend of millet, sorghum, tapioca and potato flours. I used some Bob's Red Mill GF flour to satisfy a customer request for GF shortbread and found the same grittiness - they use garbanzo bean flour, potato starch, whole grain white sorghum flour, tapioca flour and fava bean flour. Obviously some sacrifices of flav
  5. Hello everyone, I am in the process of locating a commercial kitchen space to rent in order to produce my chocolates on a larger scale, for retail and wholesale. The challenge is that I have not been able to locate a space that has air conditioning or any kind of temperature control. Even if everything else in the facility is perfect, that's the one issue that keeps coming up. Can anyone provide guidance regarding the feasibility of working in a non temperature controlled space, and if there are any work arounds? I'd have full access to fridges, freezers, etc...
  6. https://drive.google.com/file/d/1keOm7TxIn19oaw2KPxT4avaFeBGiTEMd/view?usp=drivesdk https://drive.google.com/file/d/1g6UlqTLcKlO7JXKVv6KGbbabrIOU5O44/view?usp=drivesdk
  7. I want to leave my sourdough (itself, not baked loaves of sourdough bread) for a while (going abroad) but I do not want it to die, can I leave it in the freezer? do you have other ideas?
  8. The freezing liquid in the bowl of my Cuisinart 2 quart ice cream maker no longer freezes. It's about 20 years old; is this the inevitable destiny of all such freezing liquids? Everything else in my freezer is as hard as granite :o)
  9. How to do it? I have a bag of non-gluten flour...probably just run-of-the-mill white...and a bag of gluten. Both go back a time or so. And really I have no use for either. The question is one of ratios. I know that one probably can't get it bang on and I won't be using it for baking cakes, but rather for making sauces or adding it here and there where 1/3 cup of flour is added to the mix and the gluten content is not paramount to the finished product. I Googled it seven different ways and found nothing useful. Some advice please.
  10. Something I wonder about but have yet to attempt ... i usually make Swiss or Italian meringue buttercream with egg whites. Occasionally I make egg yolk buttercream if I have excess yolks. Is there any reason why one couldn’t make whole egg buttercream? Whole eggs whip up plenty fluffy for genoise, what if you added hot syrup and cool butter? 🤔
  11. This probably sounds like a strange subject to bring up when most of you, as @CantCookStillTry would say, are up to your knickers in snow and ice but some of us right now are in a heat wave. Although Costa Rica is in the northern hemisphere, Central America only has two seasons. Wet and dry. Wet season is from sometime in April to sometime in November so that puts us in the dry season right now and our two hottest months are March and April. CCST is in Australia and going through a real hot time. We'd like to know what you do to beat the heat. What are your favorite hot weather recipes? How
  12. Hello! I was wondering if anyone on here has tried using an induction cooktop with confection making (caramels, fondant, marshmallows ect...). My stove has literally three settings, and the low setting still burns sugar and there is no such thing as maintaining any sort of "simmer". I was looking into getting a cooktop and buying some copper sugar pots and mauviel makes this thing that goes inbetween. I would love to hear any input into this idea or your experiences! ~Sarah
  13. So I've been looking for the ultimate matcha brownies (technically blondies but it just doesn't have the same ring to it). I've made chewy and fudgy regular brownies, but I find white chocolate based blondies to be much trickier. I have made a few matcha brownie recipes in the past, but they all came out sad and cakey. So I have taken it upon myself to come up with my own recipe. My matcha brownies came out very moist and "fudgy" but not chewy. I'm thinking next time I should try using vegetable oil instead of butter and only dark brown sugar.
  14. I was just wondering if it would still be safe to make Turkey Soup from a turkey carcass that is 12 days old. The carcass is in a stainless steel pot in a commercial fridge. I sort of forgot about it, as it was in our second fridge.
  15. Last week I wanted to try a recipe (for the first time) from a cookbook I've had for over 20 years. So I did just as the recipe instructed, even though after reading the recipe I felt like it wouldn't work properly - as it was written. But dutifully, I followed the many steps. The damn recipe took hours (fortunately, there was no rush), and when it was finally finished, it pretty much sucked. As a matter of fact, I didn't even give a taste to Significant Eater. Of course I should've known better, but I wanted to give the written instructions their shot. And then I thou
  16. I dont believe that any English translation of Carêmes works exist. An incomplete version was published in 1842 (I think) but even the that version seems lackluster for the few recipes it does cover. I think it's time the world looks to its past, but I don't speak great French and it's a huge task to undertake. I hopefully plan on publishing this work and anyone who helps me will get a very fair cut, and if we decide not to publish it, I'll put it out on the internet for free. I'm working in Google docs so we can collaborate. I'm first cataloging the index to cross reference the pre-existing i
  17. Posted 1 hour ago My truffles are cracking and leaking even when dipped at room temperature. I am so frustrated! Also some centres are too soft to dip unless chilled or frozen, suggestions? Also anyone have a good butterscotch truffle recipe with no icing sugar or cream cheese involved? thank you!
  18. I am trying to work on making some chocolates for my diabetic sister. As the sweetener, I used Swerve, an erythritol-based sweetener that supposedly behaves like sugar (and that my sister likes.) I added it to my standard milk chocolate recipe from Chocolate Alchemy- http://chocolatealchemy.com/recipes/dark-milk-chocolate-45 It came out of the melanger fine and set up OK. But, when I went to temper it, it would not melt! Even after an hour at 140F, it was about the consistency of peanut butter. Has anyone worked with Swerve and have any successful recipes? Or have any idea why it
  19. At Groundhog's Day each year I start hunting for a good piece of meat to make corned beef for Saint Patrick's Day. I found the perfect piece yesterday and I have the perfect recipe (I found it 20 years ago on Food Network). I'm all set except that I have a small problem. My recipe calls for saltpeter and my supply is running low. I'm all set for now but saltpeter is impossible to find in Costa Rica. I usually have my grandson bring some when he comes but he almost always has a panic attack when he does it. I just can't imagine why he gets so nervous just bringing a little white bag of po
  20. Hello and Happy Holidays! I own an ice cream company and am looking for some information about equipment to use for scaling large batches of caramel. Right now, we cook sugar over electric heat in an approx. 6 qt. stainless steel pot. Once the caramel is at the correct color and temp (more on that below), we add our dairy to the hot mixture. Obviously, this is not a viable option for producing large batches. I'm familiar with confectionary equipment from Savage, but don't have the budget for an automated piece. Does anyone have experience with using just one of their copper or
  21. What is the best way to execute tamales as an appetizer in a restaurant? I'm looking at 7-10 minute ticket time. I can only think of pre-steaming the tamales and steaming or simmering in sauce to order. Does anyone have any experience with these in the professional kitchen?
  22. Wouldn't you know it! We have a family wedding in a couple of weeks, and I've had a misfortune in the basement adding some extra humidity to the air. It won't be fixed before next weekend, which is when I need to have everything finished. Adding to the problem is a lot of rain. I made a batch of pizzelle, and within hours, they were soft. Since I don't want to have to redo again, does anyone know what the optimal percent of humidity should be in the air when baking cookies that need to stay crispy? I'm looking for an actual number, such as 40%, 30%, etc. If I need to get a
  23. I have a nice recipe for Lamb shanks Rogan Josh. The recipe uses Greek style yogurt and stock along with the various spices and a long slow braise (3 hrs plus) 7 out of 10 times the result is that the sauce has the appearance of having split the yogurt from the stock. It does not seem to affect the flavor at all, its just the appearance. Is this the result of cooking at too high a temperature at some stage during the cook?
  24. I have a slab of stone, I think it’s quartz, that I stored in my garage over the summer. The garage is kind of gross and buggy, there used to be a ton of old books in there so there were silverfish and the spiders who eat them. I don’t store paper goods out there but I figured stone would be safe. Yesterday I dusted off the bug poo and dragged the stone into the kitchen. Now I’m noticing tiny little perfections all over it, little spots where the stone has been etched into and catch when I run a fingernail across. I’m pretty sure they weren’t there in May. Is bug poo caustic enough to cause th
  25. So I've been experiencing cracks on the foot of my bonbons that I've been unable to find the cause of, hoping to reach out to the community to get to the bottom of this costly problem. I work for a small chocolate company that makes our own bean to bar couverture. We use a continuous tempering machine with enrobing belt attachment. The process: ganache is made and then piped into round silicone molds, which are then footed with tempered chocolate before being placed in the freezer until frozen enough to pop out of the molds. They are then set up right and left to thaw and dr
×
×
  • Create New...