or Connect
New Posts  All Forums:

Posts by BrianShaw

Thanks, that helps a lot.  I as trying to reconcile the difference between the ingredient list and what I thought was in pastillage, but couldn't.  And I quite agree that the hearts must be something else, or at least a similar substance with a lot of air whipped in.  :)   If/when I try to make my own I'm thinking a pasta machine might be a good idea for rolling.   But to be honest, I must be crazy to even think about home-made wafer candies since the real Necco is...
I'm curious, what generic category of candy material is used to make those hard circular flavored disk candies with the trade name of Necco Wafer.  Is it gum paste, pastillage, or something else.  I saw a TV show in which those and candy hearts were stamped from a long sheet of candy "pasta", then dried.  But I've never been able to find a recipe.  Any information would be appreciated.
I make hot sauce using Fresno chile and no fruit.  My process is very much like in this link:   http://leitesculinaria.com/67202/recipes-homemade-sriracha-sauce.html   and this one for a more "vinegary" sauce:   http://www.motherearthnews.com/real-food/how-to-make-hot-sauce-zmrz11zalt.aspx#axzz38yRVXyH7   The aging of the mash makes a big difference in taste - smooths out the heat of the product for a more sophisticated taste.
Missing step: aging/fermenting the mash.
A santoukou may be too similar to your existing chef knife.  Suggest you think about the following: paring knife, bread knife, boning knife, carving knife with carving fork, and a longer chef knife before a santoukou
Any surface that isn't bumpy will work, but I think a large unfinished wooden surface is best for working with bread or pasta dough.   p.s.  Congratulations on your culinary aspirations.  My brother once graduated from mac-n-cheez (Kraft's) all the way to hot dogs.  He has been contemplating bread baking for the last decade.  Don't you wait that long before giving it a try!
This... plus a bit of Cream of Tartar as a stabilizer.  The browning is overbaking.
Pate sucree is always more difficult to roll than pate brisee.  I'm with ChefRoss... that recipe looks too dry.  I'd shop around for a new recipe if I were you.  I have great respect for Bo, but two web sites may be worth investigating if you haven't already:  Joe Pastry is a very reliable source.  So is JoyOfBaking.  Also really reliable are the dough recipes/tehniques in Rose Levy Bernbaum's Pie and Pastry Book.
That is conceivable... but I wouldn't.
I'm assuming you are talking about chemically leavened quick bread.  If so, there is sufficient air in the recipe from the creaming of fat and sugar.  No need to further beat the already mixed liquid egg.  Shake the container just in case it settled and pour into the fat/sugar and incorporate.
New Posts  All Forums: