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Posts by Minas6907

I've had one boos block for about 10 years. In the beginning I oiled it on a regular basis as reccommended, but I started to get lax with the oil and would just do it every so often. I later replaced that on with a 24 inch boos block, and it gets treated just as chefbuba says, no meats get cut on it, and it gets washed with hot water and a little soap. I've has that one for about 5 years. The only issue I've had with splitting is from when (like a moron) I put a hot sauce...
What was the process for making your chocolate? Did you roast your own beans or start from nibs? A Sandy texture is from not being able to grind fine enough. What did you use for processing? Did you add granulated sugar? Sent from my SM-G900V using Tapatalk
Whenever your boiling sugar, you need to be sure your vessel has a very heavy bottom. Copper is nice since it conducts heat considerably better then stainless, but it's not totally essential. If your boiling sugar on a regular basis, I would recommend copper, but if it's casual, a good stainless pot will suffice, such as one from Update. If copper does interest you, I've seen JB Prince has good prices on copper, and it also pays to keep an eye out on ebay. Sent from my...
Haha, ive seen that knife, in the kitchen I work in in fact. I have a co worker who swears by the quality of kiwi, although im not really sure why, because her blade in bent all over the place. She also sharpens it daily on the lowest grit stone we have, thats how she gets through the day cooking. Shes had it for years and continues to use it even though the handle is chipping away, and there are commercial knives that would do a much better job then the kiwi for an...
Im no expert on butter making, but you might have more water in your butter then is desired.
When you say it hasnt been going very well, what exactly is happening? And like foodpump said, add more of your powdered color to increase vibrancy. To get really bright solid colors, you'd normally add color to a white base, meaning coloring the cocoa butter with titanium dioxide then adding whatever colors you want. Otherwise the colors probably wont pop like you want them to. One note about the titanium dioxide, make sure its food grade. Theres plenty of plaves to...
Personally I prefer Cia's Baking and Pastry, but Professional Baking is a good reference as well. Really, my best advice with books like these is to just get an older edition, you'll save alot of money. Tje newer ones look shiney and usually have some newer pics, but when you compare the new edition and a older edition side by side, you see the same photos and formulas. For the price of a new 6th edition, id get used older editions of Professional Baking, Baking and...
Yes, its a film called El Bulli - Cooking in Progress
I remember the begining of El Bulli had something like this. If i recall correctly, it was some sort of lollipop made with gelatin from a fish that had bioluminesent properties.
Lodge LDP3 Double Play Reversible Grill/Griddle, 9.5" x 16.75" https://www.amazon.com/dp/B002CMLTXG/ref=cm_sw_r_awd_wQpIvb7TDE7YE Amazon is full of them. I might pick one up myself with my $50 :-)
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