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Does anyone know if using a high-protein flour, rather than AP flour, in a quickbread formula could create a gummy texture as a result of the protein slightly developing as it absorbs water?
I was attempting to reduce water activity in the formula by using flour with 14% protein rather than 8-10% protein. Am I out in left field on this one?
By Douglas K
I made my fifth ever batch of chocolate over the weekend, a 45% milk chocolate. I did the usual warming of everything, and the batch started off without a hitch. After running 24 hours I got ready to cool the chocolate to temper, and the stone seemed awfully hot. Sure enough the chocolate was 147 degrees F. Normally it comes out at around 120. The chocolate seemed kind of thick, but this is my first batch as low as 45%, so not sure if that’s normal. The chocolate tempered just fine, and tastes fine for have gotten so hot. I’m wondering if I got a minuscule amount of water in the batch? I’m not sure how that would have happened, though thinking of everything ad nauseum I can think of possibilities. The ingredients themselves are all ones I’ve used before without issue, though first time with the roasted nibs, but they came from the same reliable source as all my other nibs. Just curious if anyone else has seen this happen.
I need to make portions of exactly 12g (=0.423oz) of truffle ganache.
These truffles will be packed in a cardboard box with the total weight written on the package - so I cannot mess up...
What solutions do you have to control the weight of the ganache for truffles?
I tried to measure them on the scale but it's time consuming and not very reliable...
I bought a silicone mould - the cavities are too small and the ganache seems to stick to the mould.
Have you tried to make your own shells for truffles?
It's not very clear how many cm in the mould will translate in how many grams in the product....
any suggestion will be appreciated.
Hopefully someone can help me with this?
I really enjoy making tartalettes of sorts. When baking the dough rises a lot meaning that there is not really a lot of space to fill with something nice.
I am using glutenfree flour (Peak's All Purpose) and have tried blind baking them. But from my first blind baking try, it seems that the bottom stays raw. Have put it back in the oven 'unblinded' (can i use this term? :)) but still its not the way i want it.
Could sure use some tips on how to get these tartalettes nice and thin.
Thanks in advance to anyone who tries to help, i appreciate it.
I'm a Brit. I'm also a closet Frenchman. To cap it all, I'm happily retired in Bangkok, the city of a street food culture that's second to none. The Thais are healthy and slim. I'm just this side of alive and far from slim. Lockdown has me fantasizing about my days working in London, Paris and New York, an existence, if one could call it that, revolving around gastronomy of one kind or another. They paid me, not so very much as it happens, to do what I enjoy doing most in life. We all get to do it, but I was one of a fortunate few who made it his metier. Well all that's in the past now, but I still dream of my time in Paris when lunch was a tad short of 2-hours, little-known local bistros remained affordable until the day they were discovered by La Bible (Michelin Guide) and the students were revolting - this was the summer of '68, for heaven's sake. Someone should open bistro here in Bangkok with a table d'hote of Soupe a l'Oignon gratinee, Blanquette de Veau, a stinky Epoisses and Tarte Tatin to finsih with creme fraiche. Ah, it's back to lockdown and pad Thai.
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