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Hi there, I’m looking for some interesting flavours for truffles. Any combination of filling and coating ideas? For lemon, dark ganache, orange and caramel example.
I also realised that when deciding to use ready made truffle shells filling needs to have a creamy texture. Any advice on this?
I am doing some spring cleaning and am selling some of my used polycarbonate molds. I've attached pictures and dimensions below. The mold prices do not include shipping fee. I will ship these via USPS priority mail.
For estimation purposes only, 4 - 5 molds can fit in a medium box and it costs $15.05 to ship. Please let me know if you have any questions.
So I've now found myself at the water's edge of Modernist Cuisine. Specifically, using sodium citrate for emulsifying all kinds of cheeses. What I'm after is making an emulsified Parmesan sauce as well as another emulsified cheese sauce (most likely using Cheddar or Colby) that I can freeze and use later. I'm a single guy and am no stranger of tweaking recipes for freezing but I haven't done it for modernist stuff yet. I'd love to make a big batch of cheese sauce, freeze it into ice cubes for up to 3 months or so, and then take a few cubes out to thaw on a weeknight and toss with pasta, drizzle over veggies, etc.
I looked at the modernist cuisine FAQ and saw this specific post about the cheese sauce that is "probably" freeze-able because it uses something called carageenan. Has anyone been able to freeze sauce and keep it frozen for, say, a few months? And not have to use carageenan?
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