After eating at Alinea we watched the chefs making these balloons. It seemed to take multiple tries before they made one that didn't pop or fail. It looked pretty difficult.
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After eating at Alinea we watched the chef's making these balloons. It seemed to take multiple tries before they made one that didn't pop or fail. It looked pretty difficult.
This recipe is a great starter for people getting used to working with chocolate. I use Abuelita Mexican chocolate to add a bit of spice and crunchy. Super delicious and easy to make.
The Pastry Incident
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?
The space race trickled into kitchens in the 60s and 70s, including one curious tool that's faded away in the years since: the thermal pin, a heat pipe skewer that can halve cooking times for roasts:
Heat pipes are thermal superconductors, transferring heat 500-1000 times more effectively than solid copper (some people in the sous vide thread have discussed copper pins). They're hollow tubes with the air evacuated and a small amount of working fluid, often water. The usable temperature range is limited by the triple point and the critical point, with additional constraints near the edges. Water is effective from 20C-280C /70F-530F, which comfortably spans most cooking temperatures.
Modernist Bread has an excellent section on how bread bakes, including a diagram of the internal heat pipes that develop, summarized here. (click for a good photo!)
Sous-vide solves the overcooking side of the gradient problem, but it's still limited by total heat diffusion time-- doubling the size of a cut quadruples the time needed for the center to reach temperature. Heat pipe pins should make larger cuts practical, or normal cuts cook faster. Here's a graph from "The heat pipe and its potential for enhancing the cooking and cooling of meat joints", showing average temperatures over time for 1kg joints of meat convection baked at 190C/375F for 110 minutes (foil removed for the last 30 minutes):
Thermal pins were sold commercially from 1956 to about 1990. They're listed occasionally for about $20 on ebay. They even made potato baking racks with heat pipes-- though now you can easily par-cook a potato in the microwave and finish it in the oven.
I don't know why production of thermal pins stopped, or what fundamental problems limited their usage. It seems like pans and commercial griddles would be improved by adding heat pipes to spread heat throughout and avoid hot or cold spots. Perhaps roasts fell out of favor as the culture of entertaining shifted away from monolithic centerpieces to smaller, more precisely cooked portions.
Hey there, i hope to find some help in the wise hands of yours. after some research i am still having some problems concerning glazing:
For a party i would like to make some cubes and rounded savoury cakes and foams out of silicone forms that have a ready bottom and a colour glazing.
Somehow i just do not manage to find a steady glazing ( one that does not run ) and is for texture reasons preferably hard or crisp that does not include sugar or syrup.
can you help me or lead my way in a certain direction?
thanks very much!
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.
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