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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!
I would like to buy some pectinex ultra sp-l.
However I am worried about the temperature during the shipping time.
I read that the storage temperature should be between 2 and 8 C. It works best from 15 to 50 C, and if it stays a lot of time in 25 C, it will gradually be deactivated.
It needs a week to come here (Greece), then will it affect its abilities?
Do you know if I can find a document somewhere that explains the gradual loss of power as a function of time and temperature?
Did you have any experience with pectinex not working well due to bad storage?
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?
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.
So, what is everyone doing for the pastry & baking side of Easter?
I'm working on the following chocolates: fruit & nut eggs, hollow bunnies, Jelly Belly filled bunnies, coconut bunnies, dragons (filled with rice krispies & chocolate), peanut butter hedgehogs, and malted milk hens. Hoping to finish my dark chocolate production today and get started on all my milk chocolate items.
My father-in-law will be baking the traditional family Easter bread a day or two before Easter. Its an enriched bread and he makes two versions -- one with raisins and one without (I prefer the one with raisins).
And I was lucky enough to spot this couple in the sale moulds stock at last year's eGullet chocolate & confections workshop in Niagara-on-the-Lake, Ontario. These love bunnies help so very much with Easter chocolate production! ;-)
It's bad enough correcting common zombie cookware misconceptions. But when a legitimate food expert like Mark Bittman spouts complete nonsense about all tinned cookware containing lead, it's downright dismaying. Likewise when salespeople and companies tell that eternal doozer: "Cast iron heats evenly."
The winner for 2019--so far--however, has to be Florence Fabricant, New York Times columnist and author of 12 cookbooks. In her January 22, 2019 issue of her column "Front Burner", Ms. Fabricant gushes over the carbon steel skillet made by Made In. Among other reasons to recommend it:
"It’s a good conductor (it can be used on an induction cooktop) and has heft..."
What? Surely Fabricant knows carbon steel, like any steel, is not only *not* a good conductor, it's a *terrible* one. In fact it's the worst metal pans are made of. If she doesn't, she needs to take a remedial physics course.
And perhaps she was under a deadline to push this out, but what gives with the non sequitur explanatory parenthetical? Does she really believe that good conductivity and induction compatibility are the same or even closely related?
Doubtless, someone, somewhere has already taken this nonsense for Gospel and spread it around. "Oh, boy! I can't wait for my new conductive steel skillet to be delivered!"
Do you see, Larry? Do you see what happens when you make stuff up?
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