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What do you do when you can't stand the heat but can't get out of the kitchen?
How to do it? I have a bag of non-gluten flour...probably just run-of-the-mill white...and a bag of gluten. Both go back a time or so. And really I have no use for either.
The question is one of ratios. I know that one probably can't get it bang on and I won't be using it for baking cakes, but rather for making sauces or adding it here and there where 1/3 cup of flour is added to the mix and the gluten content is not paramount to the finished product.
I Googled it seven different ways and found nothing useful. Some advice please.
Something I wonder about but have yet to attempt ...
i usually make Swiss or Italian meringue buttercream with egg whites. Occasionally I make egg yolk buttercream if I have excess yolks.
Is there any reason why one couldn’t make whole egg buttercream? Whole eggs whip up plenty fluffy for genoise, what if you added hot syrup and cool butter? 🤔
By Miriam G
I am in the process of locating a commercial kitchen space to rent in order to produce my chocolates on a larger scale, for retail and wholesale. The challenge is that I have not been able to locate a space that has air conditioning or any kind of temperature control. Even if everything else in the facility is perfect, that's the one issue that keeps coming up.
Can anyone provide guidance regarding the feasibility of working in a non temperature controlled space, and if there are any work arounds? I'd have full access to fridges, freezers, etc...
Thanks in advance for any help or experiences you can share!
So I've been experiencing cracks on the foot of my bonbons that I've been unable to find the cause of, hoping to reach out to the community to get to the bottom of this costly problem.
I work for a small chocolate company that makes our own bean to bar couverture. We use a continuous tempering machine with enrobing belt attachment.
The process: ganache is made and then piped into round silicone molds, which are then footed with tempered chocolate before being placed in the freezer until frozen enough to pop out of the molds. They are then set up right and left to thaw and dry out overnight on a equipped with fans aimed at the bonbons. The next day we send the bonbons through the enrober, and then they are transferred to a speed rack to set up, either at room temp (generally around 68-70 degrees F) or in a homemade cooling cabinet (an insulated box equipped with an air conditioner + dehumidifier + fans) that generally fluctuates between 50-56 degrees F (I know, large range).
Problems occur with both milk and dark couverture, with bonbons kept at room temp or in cabinet, thickness of foot doesn't seem to make a difference (we've tried thicker and thinner). Crack doesn't immediately appear; it usually takes a couple of minutes after being completely set before showing. It looks as though the foot is popping out, cause a hairline crack between the shell and the foot. I've attached pictures. You'll notice in the photos, that when the bonbon is cut in half, the foot separates from the shell pretty significantly.
Thoughts? Suggestions? Similar experiences?
I'm a small-scale hobbyist candymaker (making things for myself and friends, not for sale), and I'm interested in learning more about sugar panning (mostly soft sugar panning, but also interested in hard panning). I recently made myself a panning machine, and understand the very basics of the process, but I'm finding it difficult to find thorough information on the process that is useful for home candymaking - most of the information I have found so far has been of the sort "here is how to use this product that you can only buy in 100-lb quantities", or "this $200 industry manual has a section on panning techniques that may or may not be useful, but you can't tell until after you buy it". Is there a good book/website/other source that thoroughly explains all parts of the panning process with enough detail to figure out how to do things with the materials at hand, and more importantly how to know at each step if things are going right? I have access to the book "Confectionary Science and Technology", which has been a HUGE help, but there's still quite a bit that it doesn't talk about.
I also have a couple of specific questions, and would appreciate any info:
1. How do I add color? Adding gel food color to the syrup only provides slight coloration, and I have food color powder but am not sure if I should add it to the syrup, to the sugar, or just it to replace the sugar.
2. I have some carnauba wax to use for polishing, but I can't find any info on how to use it - do I just pour a small quantity of melted wax to the centers in the pan? Do I need to mix it with anything?
Huge thanks in advance for any information you can provide.
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