thanks for the info..about the tempering with mycryo..you said that it needs to be dissolved in liquid first ? So when you added it to the chocolate at 90 degrees at 1% of weight of chocolate did you dissolve it first or just add it to the chocolate as is ? and how much would you add for 1# of chocolate ? 1/4 oz or 1 1/2 t ?? thanks again
I didnt get the sample yet in the mail but I did find a 4 kilo sample at my job yesterday that nobody knows how to use yet ? I guess the chef got it and I am hoping that he has some idea how it works. I wont see hime till thursday so until then..
I have similar ovens at my job and we bake them at 300 degrees for about 2 hrs.. 9"x3" pans. We bake about 40 at a time and though most come out perfect some do crack on top...no matter who makes the cheesecake mix and bakes them.Adding flour to a cheesecake recipe helps this problem, here is a recipe that i used to make at my last job that is bakes with no water like yours but only at 250 degrees for about 1 1/2 to 2 hrs.If you dont like the...
Has anyone ever used this product ? Mycryo "Meecreeyo" I saw a add in food arts and then did a search. The add said that it was a replacement for gelatin but I also saw a web site that said when added to tempered chocolate that it will hold the temper of chocolate ? Its made buy cacao barry and I did call up and get a sample + some info. I know that it is basically freeze dried cocoa butter but was curious if anyone has actually used it before? thanks
here is the passion cheesecake..
1 1/2 # cream cheese
1 1/2 C sugar
2 T cornstarch or 1/4 C A.P. flour
3/4 C sour cream
1 C passion puree
2 t salt
beat cheese & sugar..scrape down sides and add remaining ingredients untill each is well blendid.
..if you dont find the passion intense enough..start with 2 cups and reduce to 1 cup..
Do you or anyone else have a milk chocolate cheesecake ? I have alot of milk choc i...
here is a new york style cheesecake i make at work,,makes about 39 9"x2 3/4" pans give or take..
60 # cream cheese
16 # sugar
7 qt cream
20 # sour cream
2 gallons eggs
1 qt vanilla
beat cheese and sugar, scrape down sides and add cream & eggs and vanilla....add sour cream and mix well...I have a good passion fruit cheesecake to..