Posts by thebighat

I just sold a copy of Fernand Point's book on Amazon in 6 hours for 100 bucks. Also sold Alice Medrich's brownie book fairly quickly. Then I start searching for some of the other 70's French cookbooks I have, Verge, Guerard, Troisgros,...

Because when you add the dry first, the fat in the creamed mixture will start to coat the flour particles and you will avoid the development of gluten. You end with dry to take up any available moisture in the batter.

Mycryo is used at a rate of 3 to 6 times, or 4 to 8 times depending on who you talk to Cacao Barry, what you would use for gelatin. For a thicker mixture, use the three factor. Something a little thinner, use the 6 factor. The example...

Get some mycryo from Cacoa Barry. That's been working pretty good for me. It's powdered cocoa butter.

There is something way out of whack with that cake in the first post. Too much butter, too much sugar. I don't know the mathematical basis for cake formula balancing, but there is one. Ingredients need to be in certain ratios to each...

No, I don't think so. It's added to pie dough to weaken the gluten. I wouldn't ever put it in bread, and yes, from the description that baguette dought sounds wrong, somehow. French bread dough should be smooth, not lumpy, not wet,...

The stuff goes right into the chocolate and should melt if the chocolate is at 90 degrees. 1% of a pound is .16 oz, so yeah, a little less than a quarter ounce would do it. I don't know what that is in volume measurements.

I was on the phone today with a guy from Cacao Barry about this stuff. It is used at a rate of 1.5 to 1 to 1.8 to 1 in place of gelatin. It needs to be dissolved in liquid first, he said anything over 90 F will do it. The higher...

No, you can't. It's specifically formulated for hi-ratio cakes. I have a recipe somewhere, just need to find it. Maybe it's even posted on this board somewhere. Whaddya know? It's in the thread on this page called I need...

I've always said, as far as being creative goes, I have good technical skills.