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I have made caramel for several years but over the past few months it has not set up the same. Now, as it cools in the container it appears that the corn syrup is separating at the bottom. I have not altered my recipe and have not been able to figure out why this is happening. Any suggestions>
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?
I've been working with the Boiron purée recipe tables (chocolate and PdF, ice cream) - some good successes. However the document is very terse and I wondered whether anyone who is experienced with these formulae might clarify what the expected result is:
- "Fruit ganaches" and "Fruit and caramel ganaches". I think these are supposed to produce a ganache for cutting and enrobing, although when I tried it came out far too soft to be dipped???
- "Ganaches to be combined with fruit pastes" - I think these are to be layered above PdF and enrobed - is that right?
- "Chocolate molded sweets" - Are these intended to be served as is, ie moulded without a layer of couverture going into the mould first? However the instructions talk about pouring into a frame.
- "Fruity delight" - looks like a fairly light dessert to go into a parfait glass. Has anyone done these and how do they turn out? How do they compare to the sabayon-based ones in the Boiron ice cream book?
I'm going to start working through some of the ice creams next week and it will be interesting to see how these turn out.
Thanks for any advice.
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 stainless steel kettles over a regular sized burner on electric heat? We've tried to use a single larger flat bottom pot sitting in the middle of all 4 burners on the stove to make a large batch of caramel, but it doesn't heat evenly. I'm wondering if the rounded bottom of the kettle helps the entire pot cook evenly -- would we be able to set the kettle right on the burner; or, have to use it in a double boiler setting?
Additionally, any recommendations for thermometers that work well with caramel would be welcomed. We've used digital probes and candy thermometers, but on numerous occasions, the color and smell of the caramel that we associate with "doneness" is a dramatically different temperature for each batch.
I came across a similar post on this topic from 2016, but aside from a recommendation for a large piece of equipment from Savage, there wasn't any other feedback. Hoping to get some good input that will bridge the gap between extremely small batches and mass production.
By Paul Bacino
I want to make some candied mint leaves for a dessert. Would you blanch them first to set the color ? Dry them, coat in egg wash. Coat with confectioners sugar or super
fine sugar ? Dry in oven at a low temp or on the counter? How long will they last?
I will be serving this with a lemon panna cotta with a blueberry or blk berry sauce.
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