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New useful shop toy acquired today: a milk frother. This small device is perfect for stirring pigment into cocoa butter when you are making your own colors, or need to mix up ones that have settled. It makes no splatter like a hand held blender and is super easy to clean - just put it in a mug of hot soapy water... I picked one up on Amazon for under $20US with a stand, thinking it might be good, and it was great! Because the cocoa butter has a thicker viscosity than milk, it doesn't froth it, but does an excellent job of blending without the mess.
I have a nice recipe for Lamb shanks Rogan Josh. The recipe uses Greek style yogurt and stock along with the various spices and a long slow braise (3 hrs plus)
7 out of 10 times the result is that the sauce has the appearance of having split the yogurt from the stock.
It does not seem to affect the flavor at all, its just the appearance.
Is this the result of cooking at too high a temperature at some stage during the cook?
I am someone who used to hate milk chocolate (and white as well) because they are always too sweet for me.
but recently I got to try Valrhona's Bahibe 46% and it's really good; creamy and not sickeningly sweet.
After Valrhona has changed my mind, I'm on a quest to explore the world of milk chocolate.
Are there any alternatives as good or even better? what's your preference when it comes to milk chocolate?
I dont believe that any English translation of Carêmes works exist. An incomplete version was published in 1842 (I think) but even the that version seems lackluster for the few recipes it does cover. I think it's time the world looks to its past, but I don't speak great French and it's a huge task to undertake. I hopefully plan on publishing this work and anyone who helps me will get a very fair cut, and if we decide not to publish it, I'll put it out on the internet for free. I'm working in Google docs so we can collaborate. I'm first cataloging the index to cross reference the pre-existing incomplete English version to give us a reference of what yet needs to be done, and from there we will go down the list of recipies and Translate them one by one. Simple google translate goes only so far, as it is 1700s French culinary terms and phrases being used. I'd like to preserve as much of Carêmes beautiful and flowery language as possible. Who's with me?
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