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49 posts in this topic
By Jim D.
Host's note: this topic was split from Pâte de Fruits (Fruit Paste/Fruit Jellies) (Part 2)
I took a look. Rather manipulative site: you have no idea what your selection will cost until you have finished choosing chocolates. And the descriptions are a masterpiece of marketing: dulce de leche is "succulent homemade milk jam"--a rather grand description of cooked sweetened condensed milk. Really! But you are so right, they look amazing.
I've had an idea flowing across my brain waves over the last few months. It's on every channel and I'm getting ready to pull the trigger.
I'd like to try to braise a dish in my smoker. I am thinking of braising a rabbit, but the I'm not looking for guidance on the protein/ingredients, rather the technique. I turn to you, o internet, in hope you will tell me your secrets.
Has anyone ever braised in their smoker before? I've done some research, but I haven't seen much on the "how to" for the technique. Here's my plan:
- Brown the rabbits on skillet (stovetop)
- Get the aromatics/other stuffz sweated browned, etc.
- (MEANWHILE) Smoker heats up to 300-325 degrees.
- Add stock to rabbit, bring to a simmer on the stove top.
- Transfer to smoker, braise uncovered for 1-2 hours, then cover with foil to finish for as long as necessary.
I've seen folks smoke and then braise, but I haven't seen much on the idea of braising something IN the smoker. I saw something on CookingwithMe.at about doing something similar with pork belly, but that's about it.
All I know is that after using stock+drippings from a smoked turkey created this CRAZY MIND-BLOWING flavor, so I'm basing this a lot off that idea.
At least in Europe comercial chocolate tablets are getting thinner. Usually 6mm thick and of course bigger in area.
But I don't manage to find that kind of molds at manufacturer's sites (80 or 100g). Or at least choice is very limited.
Why? Maybe too thin for manual unmolding? Or they just use bigger molds and fill partially?
I have a box of truffle shells that were not stored properly and have bloomed. If I fill and dip them in tempered chocolate, will the newly dipped chocolate bloom due to the layer underneath it, or will the outer layer seal the under layer and keep them looking nice?
does anyone recognise this grate/grid that Antonio Bachour is using in this picture.....or what the correct name for this bit of kit is....?
I like the height and I want one...
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