In breadmaking, the time is not relevant, it's the rising you have to test. If you poke the dough with your finger, about halfway to the first knuckle, and it leaves a dent, it's ready. If it collapses around your finger,...
Interesting to follow all these chemistry explanations, and particularly since nobody is going to grade me on them!
I would still like to know, Wurzel, what are you making with this stuff? meat...
That's reassuring, wurzel. The trans sounded like some transgenetic experiment, and long chemical words are offputting. I still think it's weird to be gluing meat - with something that produces ammonia and smells like wet...
Oh my wet dog, you guys, Let me know what restaurant you're cooking at and I'll avoid it! What are you making, meat sculptures???
Maybe you should keep this kind of stuff in the professional chef forums where...
I certainly trust your judgment on these technical things and I get it about the torch, BDL, and have no doubt it's the best solution, but as i said, the occasional creme brulee that i might make wouldn't justify the amount of space it...
Quote:
Originally Posted by petalsandcoco
Adding the cream would make it lighter.
Yeah, petals, but mostly it seems to give it an incredibly silky, velvety feel to it.
Thanks, cakeface. The idea of some water makes sense, but it's not clear what you mean about tilting the ramequin over the container - what container, and container of what? and is the cream supposed to boil as you...
I don't know about how the addition of raspberry would affect it, but the velvetiest pastry cream i ever had was a thick normal pastry cream with whipped cream folded in. The feel of this is way different from the plain pastry...
