Posts by PhishStyx

3. Mythylcellulose... is it possible to make hot ice cream? Yes. It's been done for quite a while now. It's not too difficult. The hard part for most of this stuff is figuring it out. Once someone's done that for us it's just a...

Thanks! I'll definitely check it out.

I want to play around with the "soft chocolate" recipe from Sam Mason's "Pushing Chocolate Forward" demo. I've seen two versions of the recipe. One calls for equal parts kappa and carrageenan, the other calls for...

People were meant to, bakers weren't! :D

I don't know if this is cheating because I already make something with those ingredients but I'll add it anyway: For the lamb: brown in lard, hit it with a little white wine, add some OJ, a sliced onion, a little cumin, coriander,...

I use Callebaut almost exclusively. I'm in a remote area with not the greatest resources available but I can order Callebaut in large quantities for a fairly reasonable cost considering what most quality chocolate costs. I love...

I have a bad habit of buying cookbooks, especially those involving pastry, baking and desserts in general, and then not using the recipes. I do get ideas from them or maybe combine this from a recipe in one book with that from another...

Sounds like they're underbaked. That also happens when they're packaged too warm but you said that's not the case.

The basic recipe is ok (though slightly different than what I do, I make a sugar syrup and whip it into the eggs while still hot rather than heating the eggs and sugar together) and that 1 oz. of salted butter didn't hurt it. I mix...

What was the problem? I don't think I've ever made the specific cake you mentioned but I make a lot of buttercreams on a regular basis at the restaurant so maybe it'll be something I've ran into.