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Id like your advise about freezing bonbons.
Lets say i would start to freeze my bonbons now in the summer for Christmas. Would they last for such an extended period of time?
Also using natural colouring, would the colour remain as good when i open them up after a couple of months?
Would be great to hear your thoughts and experiences on the matter
By Wholemeal Crank
I remember making bundt cakes with 'baked-in' filling, and now I wonder: would a basic fruit curd stand up to being baked in the middle of a bundt cake without horrible texture fail?
Could something like this basic curd work, chilled enough to allow it to be applied with a pastry bag over the half-filled bundt cake batter, and topped with more batter? Dreaming now of a pistachio cake with pomegranate filling, but thinking about other combinaions as well--what are the key characteristics required in a 'bake-in' filling?
2/3 cup sugar
2 T cornstarch
1 cup pomegranate juice
1/4 cup lemon juice
5 egg yolks, whisked together
1/3 cup butter, cut into chunks
Stirred the sugar, cornstarch and juices together until there were no lumps, then brought it to about 160 degrees. Gradually added it to the whisked eggs, returned to heat, brought to near boil so the cornstarch thickened, then strained it into a bowl, whisked in the butter, and poured into serving dishes to chill.
Ive been having some difficulty with Valhrona Milk 38%. It doesn't seem to temper like any other milk chocolate.
I melt the chocolate to 45C and then using the seeding technique i drop the temp down to 30C.
When at 30C it seems tempered but after a few minutes i start to see bad tempering results.
Is there something in particular about this chocolate that i should know about?
Hello, folks, thanks for reading.
My husband thinks, I should start selling my popcorn seasonings (which I make for my family), it’s a good product. But I'm not sure if it’s interesting to other people... So, what do you think, guys?
We’ve bought an air popper machine, but popcorn came out pretty tasteless. Then, we’ve bought different “popcorn seasoning” mixes... But it always ends with all the seasoning at the bottom of the bowl. Then, we've added butter, oil and so on before seasoning... we got soggy, chewy popcorn. Lot’s of disappointments…
When we almost gave up… the magic happened! I figured out the way to make seasonings that:
Stick to popcorn, but not sticky to fingers (or T-shirt , Easy to apply, May be pre cooked in bulk and stored… And popcorn appears crunchy, tasty, thoroughly covered with seasoning.
Sounds good, yep? Now, when I want to treat myself - I only need 2 mins to turn tasteless popped popcorn to a real treat.
The only moment - it request 1 extra effort: after you toss it over popcorn, you need to microwave it for 1 min, and stir after.
So, I was wondering, if you like popcorn like myself - would this seasoning be interesting for you to purchase? Are you ready for a little extra work (microwave & stir) in the goal to flavor popcorn, or it feels too much effort?
As I have no experience in manufacturing and retail, your answers would help me to make a very important decision - to dive in or not...
Thanks in advance for your answers, it means the world to me.
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