Jump to content

Search the Community

Showing results for tags 'Troubleshooting'.



More search options

  • 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

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


Website URL


LinkedIn Profile


Location

Found 51 results

  1. Here's where I'm at with baker's percents: 150% Salted Butter 58% Trader Joe's 72% Belgian Chocolate (I don't enjoy super chocolate-y brownies) 240% Sugar 100% All Purpose Flour 91% Eggs Melt butter with chocolate (I take it to 170F). Mix in everything but eggs. In separate bowl, whisk eggs and then add eggs to everything else until just incorporated. Bake at 275F for 70 minutes My goal is Two Bite Brownies. I'm looking for an end product that's chewy and a bit dry with a homogenous texture. I don't want any fudgyness- at all, and, right now, even with 70 minutes at 275, my end product has a super fudgy crumb and a crispy exterior. I don't want a cakey texture either. This is the territory that I'm shooting for: https://www.youtube.com/watch?v=GKDujihI6Es&app=desktop These are not exactly Two Bites, but, if you look at the beginning, you'll see that the crumb is pretty dry. The only major difference I'm seeing between their process and mine is that they add the flour last, while I add the egg last. They don't show the flour being mixed in, but they do show the batter being dispensed into the baking pans and it definitely looks a bit thick- not cookie dough thick, but definitely not batter-y either. The goal is a brownie with more of a cookie texture, which might mean less eggs, but, before I take that direction, I wanted to see if anyone here had some thoughts on this.
  2. I have been working on buying an already existing diner and then Covid-19 hit and crippled the economy. Now I'm having second thoughts on fulfilling this venture. Is it still a good idea? Will I succeed? Do you all have any advice?
  3. So I tried my hand at croissants for the first time in about 5 years. I used the recipe from the Bouchon Bakery cookbook. Despite the fact that I really struggled rolling them out (the dough was very stiff and resisted rolling), tore the dough layer in small patches quite a bit on the last turn, and probably took too long letting the butter get too warm, I got nice layers on the outside and on the interior and they did shatter nicely on the outside. I did not get that beautiful open honeycomb interior, however. I’d love any tips or feedback or advice anyone could offer to do better next time—thanks!
  4. I like to make roasted eggplant/aubergine for baba gahanouj, bharta (etc.) on coals that impart a wonderful smoky flavour. I've had good success doing it in a barbecue (actually a Big Green Egg). So, now that it's winter, I thought "why not try it in the fireplace, after the fire has burnt down to glowing coals?" I cut a few slits in the eggplant so that it wouldn't explode, did NOT wrap it in foil, thinking that would just seal out the smoky flavour, and popped it into the fireplace (with glass doors) for 15 min. It came out looking good, perhaps a little under-cooked, but basically OK. The taste was TERRIBLE - very strong flavour of fire place ash. I only had a couple of bites, despite my Methodist ancestors looking disapprovingly over my shoulder, because it really was bad. So has anyone else tried this? I'd like to make it work. Should the eggplant be wrapped in foil? Should I wait until the coals have died down further? Does it depend on the type of wood? This was mainly aspen - crappy firewood at best, but it was free (Methodist ancestors won this time.).
  5. Having experienced the "Edible Balloon" dessert at Alinea, I have been on a quest to try this at home. Only recently was I able to find purportedly a recipe: https://www.buzzfeed.com/raypajar1/these-edible-helium-balloons-are-dessert-from-the-future?utm_term=.ut6r3PnMk#.acGNVWmd6 the video of which is found below. I tried this and probably no surprise, it failed. The bubble collapsed / popped with only a little distension. I wasn't sure if the problem was that a "secret" ingredient (e.g. some kind of surfactant to stabilise the bubble or using a different kind of sugar) was missing. Or maybe I didn't allow the mix to come to correct temperature etc. Elsewhere I thought I had read that the original recipe was in effect some kind of taffy. Has anyone else had success, or do any candy makers /modernist chefs, have suggestions they are willing to share?
  6. I have seen referenced in several places on the internet, including Wikipedia, a stat about escoffier recommending 40 minutes for scrambled eggs in a Bain Marie. I cant find where this number is from. On Wikipedia it refers to the book I currently own, the "Escoffier le guide culinaire" with forward by Heston Blumenthal by h. L. Cracknell...specificly page 157 for the 40 minute cooking time of scrambled eggs but it's not in my book on that page! Even tho there is the recipe for scrambled eggs on that page... I've seen the 1903 first edition online.. And it's not in there either.... Where is this number from?? Id like to know in case there is some even more complete book or something out there that I'm missing. Any help would be much appreciated. Thank you.
  7. I'm trying to make bonbons with milk shells for the first time and I'm struggling. When I melt my milk chocolate it is really thick. Is this normal? I'm pretty sure humidity is not an issue. I'm concerned that my shells wont empty out well and I'll be left with no room for ganache. I tried adding some cocoa butter last time but it affected the flavor. Disclaimer: I'm using pretty cheap milk chocolate (Ghirardelli) cuz I'm still learning. If you think this is the only issue please let me know.
  8. I need some advice on a safe(ish), easy, and fast way to cut buttermints I often make buttermints for friends for the holidays, and have run into problems cutting them into bite size pieces before the sugar cools and starts to crystallize too much, so I'm looking for ideas on how to do it more quickly so I can do larger batches. Note that I am doing this at home and have very little budget, but on the plus side I don't need to end up with perfectly uniform pieces. The basic process for making the buttermints is: 1. cook butter and sugar to 260 degrees 2. pour out onto buttered marble slab and let cool slightly 3. add color and flavor, and pull like taffy while it cools further 4. when it just starts to show signs of crystallizing, roll into ropes and cut before it crystallizes much further (I have maybe 2 minutes if I'm lucky to get all the cutting done) The main problem I run into is that when handling the candy during steps 3 and 4, my hands need to be buttered so the candy doesn't stick to me, and even if I quickly wash my hands, any cutting tool needs to also be buttered to prevent sticking, and basically it's nearly impossible to maintain a good grip on anything. The second problem is that the candy at this point is hard enough that if I try to snip it with scissors it will tend to slide along the blade instead of getting cut, yet it is still plastic enough that if I pick it up it will tend to sag under its weight and thin out too much while I'm concentrating on getting the scissors to cut right. My best results so far have been with leaving the candy on the marble and cutting it with a pastry scraper, but pressing down hard enough to cut all the way through with a slippery (due to the aforementioned buttered hands) pastry scraper while trying not to gouge the marble underneath is not particularly fun. I did try pruning shears once because the curved blade holds the candy in place instead of sliding along the blade, which worked fine except for the fear of lopping off parts of a finger made it too nerve-wracking to be done quickly. Basically, I'd love to find something that works like this, but for something with the consistency of a hard caramel: Any ideas? -Trufflenaut
  9. Hi, This is a slightly odd question, and I think this is probably the right place for it. As I mentioned previously, I'm hosting a failed selfie exhibition and will be doing food and drink to match. One thing that I thought would be fun to do, however, was encase a functioning telephone in a set jelly/jell-O and have people call it. It would be set on vibrate, obviously Anyway, this is not something I've done before, and the logistics are a bit interesting: - How can I stop the jelly destroying the electronics? Would a phone survive being vac-sealed? - Which proportion of gelatin to water do I need for structural stability, but maximum wobble? - Would a larger jelly wobble more satisfyingly? - Is a phone's vibrate setting even strong enough to wobble jelly? - Fully transparent or coloured? I don't intend to serve this as food, so food safety and flavour are not an issue. All suggestions welcome.
  10. I'm trying to make a Roasted Poblano and Black Bean Enchilada recipe and I don't know if the tomatillo cream sauce will be freezer-friendly. Basically I process the following ingredients in a food processor to make the cream sauce. I plan on freezing the sauce in ice-cube trays for individual servings. The sauce will then be thawed and spread on a baking dish and also used to top the enchiladas and cook in a 400 degree oven. Thanks! INGREDIENTS: -26 ounces canned tomatillos, drained -1 onion -1/2 cup cilantro leaves -1/3 cup vegetable broth -1/4 cup heavy cream -1 tbsp vegetable oil -3 garlic cloves -1 tbsp lime juice -1 tsp sugar -1 tsp salt
  11. Hello, folks, thanks for reading. My husband thinks, I should start selling my popcorn seasonings (which I make for my family), it’s a good product. But I'm not sure if it’s interesting to other people... So, what do you think, guys? Our story: We’ve bought an air popper machine, but popcorn came out pretty tasteless. Then, we’ve bought different “popcorn seasoning” mixes... But it always ends with all the seasoning at the bottom of the bowl. Then, we've added butter, oil and so on before seasoning... we got soggy, chewy popcorn. Lot’s of disappointments… When we almost gave up… the magic happened! I figured out the way to make seasonings that: Stick to popcorn, but not sticky to fingers (or T-shirt , Easy to apply, May be pre cooked in bulk and stored… And popcorn appears crunchy, tasty, thoroughly covered with seasoning. Sounds good, yep? Now, when I want to treat myself - I only need 2 mins to turn tasteless popped popcorn to a real treat. The only moment - it request 1 extra effort: after you toss it over popcorn, you need to microwave it for 1 min, and stir after. So, I was wondering, if you like popcorn like myself - would this seasoning be interesting for you to purchase? Are you ready for a little extra work (microwave & stir) in the goal to flavor popcorn, or it feels too much effort? As I have no experience in manufacturing and retail, your answers would help me to make a very important decision - to dive in or not... Thanks in advance for your answers, it means the world to me.
  12. I've recently started making caramels and been experimenting with lots of flavors and having a blast. One thing that I am having a hard time finding information about is the role of the different ingredients and how different ratios affect the firmness of a caramel. In particular, I have an espresso caramel recipe that I can't seem to get to the soft, no-effort-while-chewing texture that I've achieved with other flavors, yet I've stuck to the same temperatures as other recipes. This leads me to believe that the ratio of ingredients is key. I was hoping I'd be able to get some insight into how to alter ingredient ratios to produce a softer caramel. Any help would be appreciated.
  13. I’ve been getting poor results with an old Betty Crocker recipie for Pecan Sticky Rolls. The glaze starts out smooth, but ends up crystallizing and I don’t know if it is the recipe, my technique, or something else. It specifies 1 cup brown sugar and 1/2 cup margarine (I substitute butter), melted to boiling, then add 1/4 cup dark corn syrup. That is poured in a pan with Pecans and the rolls are placed face down and the whole thing baked at 350 after a second rise.
  14. I’m trying to find a recipe to make caramel suitable for varegating or swirling into Ice cream when the ice cream is loaded out of the ice cream maker to the ice cream storage container. When swirled at this stage it crams a nice caramel swirl when dipping. I have made several attempts, first attempt tasted great but got stringy and difficult to cut with a spoon. If you wanted to you could pull it out like a Spiders web. A typical caramel sauce will just disappear into the ice cream and seems to break down into the ice cream. Another attempt it got very sandy when cold and had to be hot to be dispensed into the ice cream, causing the base to melt away. Most useable commercial products seem to be heavy with corn syrup. I have tried that without success. Somehow I think that might be the key since the ingredient list for commercial caramel Variegate has it as the first ingredient and sweetened condensed milk the second item. Appreciate any recipes or formulas for a Variegating caramel creme ripple you might be able to offer or your suggestions. Thanks in advance!
  15. 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 incomplete English version to give us a reference of what yet needs to be done, and from there we will go down the list of recipies and Translate them one by one. Simple google translate goes only so far, as it is 1700s French culinary terms and phrases being used. I'd like to preserve as much of Carêmes beautiful and flowery language as possible. Who's with me?
  16. 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 was so viscous? The stuff is darned expensive, so I don't want to experiment too much.
  17. 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?
  18. 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!
  19. 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 this? Or am I imagining things?
  20. 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.
  21. 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? 🤔
  22. 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 do you cook in the hot weather to keep from heating up your kitchen? Any and all suggestions and anecdotes are welcome.
  23. 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... Thanks in advance for any help or experiences you can share! Miriam
  24. Hi, I've tried to make the spherical mussels recipe from the Modernist Cuisine books and it didn't work as I expected, so I would appreciate any advice that may help here. The recipe calls for calcium gluconate which I couldn't get hold of, so I replaced it with calcium lactate gluconate that I had at home. I used the same ration (2.5%) When I tried to create the spheres in the sodium alginate bath I encountered two main problems; 1. instead of spheres the mixture just stayed as uneven shape on the surface. The bath was 1Kg. water with 5gr. sodium alginate and I let it rest in the fridge for 24 hours before using it so I think the problem is not here. However, the mussels jus mixture (100gr. mussels jus, 0.5gr. xanthin gum and and 2.5gr. calcium lactate gluconate) had a lot of air bubbles in it. Can that be the issue? 2. In the book the spheres seem to be completely transparent whereas my mussels jus mixture was pretty white and opaque. Is it because I replaced calcium gluconate with calcium lactate gluconate? Or maybe it's because the jus itself should be clarified before it is used? Thanks in advance for your support, Tom.
  25. I am a Baker and Cake Decorator in India. India has a huge Vegetarian Population that does not even eat eggs/gelatin. So I am constantly looking at finding vegetarian options. Issue at Hand: Regular Butter Cream - American Butter Cream ( Icing Sugar 10X + Butter + Milk/Lemon Juice / Cream) is an option ..and a lot of decorators use this as it sets hard, and they also add shortening into it ..and I am like , Nope I can't eat that , much less serve it. Its too Sweet /Gritty and Crusts and just tasteless. It has also made sure that people in my country to completely throw out any butter cream cake . You say Butter Cream and they say - too Sweet/gritty. I have been successful in the last two years to break that impression by making European Meringue based butter cream - I love Swiss Meringue Butter Cream . It is smooth, just sweet enough , takes colour well, pipes well , and is mostly temperature stable. But I can't serve it to people who don't eat eggs. I have so far been making a substitute - Ermine/Rue/Cooked Butter Cream - a Flour + Milk+ Sugar custard (AKA Pastry Cream minus the eggs) and whipping butter into it. It tastes good - people like it ..nut its a misery to work with - will not hold shape , will not colour well , and most of all weeps and weeps some more when we chill the cakes. So I am looking for suggestions on finding a starch that will not weep when frozen in a custard? And my second approach is to move to Aqua Faba to build the meringue and make SMBC. The starch custard option is easy and economical and does not leave me with mountains of Chickpeas . would love to hear thoughts . Thanks
×
×
  • Create New...