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Hello fellow eGullet members. I stumbled across this forum while looking for ways to improve my food here.
I've been a technical type all my life and started assembling my kitchen 7 years ago piece by piece after quitting living from hotels for the previous 12 years.
I currently enjoy smoked foods and tweaking local / regional recipes by applying technique instead of hard boiling or large batch frying. So far it's allowed me to enjoy and reinforce my knowledge of ingredients.
Thank you everyone contributing here and those folks who laid the frameworks for dispelling myths and providing understanding of ingredients and flavours.
Best regards and bon-appetit,
Quick question ...Has anyone used confectionery coating in ganache, and been successful? I'd normally not do this, but I have a very dear friend who is allergic to chocolate. Her son is graduating from high school, and she hired me to do chocolates. We'd all like for her to enjoy something from the selections at the reception. The only pieces I can do for her without any chocolate derivatives is of the white chocolate variety. So, white confectionery coating is the only alternative I can find to sub in.
Now, with the actual chocolates, I did a butter ganache with white chocolate, mango puree and coconut. (Tastes amazing, btw.) If I do the same method with the softened butter, glucose; then mix in melted confectionery coating, will it harden up when I add the puree, or stay soft? I tend to think it would be okay, but I absolute hate the idea of wasting that puree. So, thought it best to ask here and see if this a disaster in the making- or a decent alternative...
Thank you for any help and advice you're able to lend. As always, your expertise is very much appreciated!
I've made thicker and creamier sorbets with 25% to 35% sugar strained fruit purees and sugar, syrups, and other stabilizers that have worked well. However, because it's so much fruit and little to no water it can be an expensive project.
I am trying to make "Water Ice" or "Italian Ice" in my home ice cream machine. Think of textures similar to Rita's Water Ice, Court Pastry Shop, or Miko's in Chicago. It eats much lighter than a sorbet but isn't really icy, but it's also not thick like sorbet. Ritas uses "flavoring" and sugar, while the other two use fruit juice. I'm thinking of thinning the strained fruit juice with water and adding a stabilizer, but I'm having trouble getting this in my home ice cream machine without it freezing solid like granita.
Can anyone suggest a way to use real fruit juice, water, and a combination and concentration of stabilizers to get a looser, frozen fruit dessert that isn't icy?
Some chocolate makers have incredibly intricate chocolate molds that boggle my mind. How do they clean them? Or do they not clean/polish them? Or have an army of interns? Or just do it perfectly every time and polishing molds is for suckers anyway?
They are beautiful, but seem so very impractical. What am I missing?
The Soma is not bad, mostly thin lines, but the Askinosie ...
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