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Melanger experimentation


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@pastrygirl So would you purchase your melanger again?  Have you experienced any of the issues EsaK described?  They sounded fairly serious.  If I were making almond praline paste, I am beginning to think that, to use the Premier melanger, I would need to grind the almonds in a food processor (until they are powdery and the oil begins to come out of them), make the caramel (dark but not "French brown"!), grind it in a food processor until the shards are quite small but not necessarily powdery, then add these two items gradually ("gradually" seems to be important) to the melanger, and grind away.  Reasonably correct?

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1 hour ago, Jim D. said:

@pastrygirl So would you purchase your melanger again?  Have you experienced any of the issues EsaK described?  They sounded fairly serious.  If I were making almond praline paste, I am beginning to think that, to use the Premier melanger, I would need to grind the almonds in a food processor (until they are powdery and the oil begins to come out of them), make the caramel (dark but not "French brown"!), grind it in a food processor until the shards are quite small but not necessarily powdery, then add these two items gradually ("gradually" seems to be important) to the melanger, and grind away.  Reasonably correct?

 

Yes, I would, I have not had many problems beyond dropping things on my concrete floor and breaking them.  I don't caramelize the sugar in my hazelnut paste, I roast the nuts, food processor until liquidy, then add the sugar gradually to the melanger after the nuts have run a bit.  I don't think caramelizing the sugar would change anything.  It does help if ingredients and work space are warm.

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image.thumb.jpeg.2362a0637cf1440762adcf689fdae684.jpeg

 

IMG_4826.thumb.jpeg.df3cda3b62f3e932d4bd4be89ff40a7d.jpeg

 

Raspberry 'chocolate'.  Freeze dried raspberry powder, sugar, cocoa butter and a bit of citric acid. After a bit of trouble with things binding up - I have decided the best method is to grind the sugar in my Sumeet grinder to a powder, add the melted cocoa butter to the melanger, then add the powdered sugar and fruit powder then let it melange for a couple of hours. 

 

I think I'll be making a batch of blackcurrant next. Going to add both citric and malic acid.  

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In reading the blog section of the melangers.com site, I came across instructions for making pralliné.  They call for roasting nuts, making a caramel, adding the nuts to the caramel, letting it cool, breaking it into "small pieces," then letting it mix in the melanger for two hours.  Then the recipe mentions adding something called "EZtemper silk" (never heard of that ingredient 😁).  The instructions seem much more "casual" than those discussed by users on eGullet, especially the mention of "small pieces" (as opposed to very tiny pieces or nuts starting to exude oil) and the direction to add everything all at once (contrary to what every user on eG has said).  Could a user comment on this?

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50 minutes ago, Jim D. said:

In reading the blog section of the melangers.com site, I came across instructions for making pralliné.  They call for roasting nuts, making a caramel, adding the nuts to the caramel, letting it cool, breaking it into "small pieces," then letting it mix in the melanger for two hours.  Then the recipe mentions adding something called "EZtemper silk" (never heard of that ingredient 😁).  The instructions seem much more "casual" than those discussed by users on eGullet, especially the mention of "small pieces" (as opposed to very tiny pieces or nuts starting to exude oil) and the direction to add everything all at once (contrary to what every user on eG has said).  Could a user comment on this?

Think that might be Rodney's recipe - I would suggest you grind the praline in a food processor before adding it slowly to the melanger. It does say crush the praline to small pieces (to me that would be cocoa nib size or smaller). Be prepared to apply heat with a heat gun or hair dryer if it seems to be bunging up.

Edited by Kerry Beal (log)
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