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When I make Texas chocolate sheet cake, I butter the pan then dust it with cocoa powder, it gives that extra burst of chocolate flavor. But I've never tried to take the cake out of the pan.
The pan grease might have worked better for you.
BTW, I found out recently that it CAN go bad if ignored long enough. I cleaned off my countertops recently and found some pan grease that must have been over a year old, it was moldy.
Wednesday we got back from two weeks on the road over the holidays, both of us with the dregs of a bad cold, so it's been mostly chicken soup and other easy to make comfort foods. Tonight I made a pot roast, it was excellent and the house will smell like pot roast for another 24 hours. 🙂
That practice has been around for decades. Minimizing kitchen waste can be the difference between a profitable restaurant and one that closes due to sustained losses.
My experiences with dried mushrooms is that they aren't as flavorful as fresh mushrooms, unless they've been smoked.
Now that I have retired, I plan to spend more time working both on the administration and development of this site and on creating content for it.
I hope to have 2-3 posts a week on recipes, reviews, etc.
I've never tried making vegetable broth, but I'm told you need to avoid things like cabbage and broccoli. Mushrooms are supposed to be good in vegetable stock. (Personally, I'd avoid garlic, but would include onions, carrots and celery.)
The 'secret ingredient' in my chicken stock is parsnips, so I'd be sure to include them.
I made a cheese souffle in a kitchen where I couldn't find an egg separator, so I separated them by hand. Unfortunately, I broke 2 yolks and twice made the mistake of dumping the egg whites in the souffle pot rather than in the mixer bowl, so I wound up with a souffle with 10 egg yolks in it but only 6 egg whites. It was tasty but a bit too eggy, more like scrambled eggs in places than than a souffle.
Specialty markets or online stores might be your best choice for varietal honey, so much 'commercial' honey is aggregated so it can't be described as coming from a particular flower. About the only varietal I can find here other than clover honey is buckwheat honey, which is really dark and has a flavor I don't really care for.
Butter and brown sugar (or butter, white sugar and molasses) make true butterscotch, though many people call it caramel. (Caramel is made from white sugar.)
Glad to see you posting again, Cass.
I didn't have a camera with me, but it was a flat piece of hard caramelized sugar, probably about 1/8 of an inch thick, roughly about the size of the eclair, so it stuck out over the rounded top, rather like a pastry aircraft carrier. It was slightly irregular in shape, so I don't think it was cast in a mold. Maybe cut by hand before the sugar sheet had fully hardened, or possibly using a stencil?
It had a slight pattern of stippling on it, like you'd get if the hot sugar syrup had been poured onto a silpat. I could see cutting it to shape, heating it with a torch and then touching it to the top of the eclair to pull it off the silpat.
It was quite tasty, with a nice pastry cream filling.
The North Market is Columbus's indoor year-round farmer's market, sort of like Faneuil Hall in Boston or Pier 39 in San Francisco, but smaller. It had a fish counter, a poultry counter and a meat counter, all the type that I wish we had ANYTHING like in Nebraska! (I can't even find veal chops or cutlets in Lincoln these days, much less specialized cuts, I saw about a half dozen veal cuts at the meat shop, at least 4 types of whole duck, plus duck breasts, confit duck legs and fois gras at the poultry store, there was a place doing sausages, one doing cheeses, a bakery, a patisserie, probably a dozen restaurants. I'm either sad that it isn't close or glad.)
Frozen blueberries seem to release more juice than fresh blueberries and that can affect baking times.
My wife has done 2 kinds of cookies so far, raisin oatmeal spice cookies and Russian teacakes. She's got dough for chocolate mushrooms chilling, so that's probably today's project.
I made caramelized almonds and then some chocolate almond haystacks. I need a better mold for those, though, I've been making them in a 30mm hemispherical mold and I think they'd work better in some kind of a log mold so that the almond slivers are mostly aligned in the same direction.
Tried coating some nougat (from a pastry shop) with milk chocolate but the chocolate wasn't properly tempered and it came out too soft. I may need to add a little cocoa butter to this type of milk chocolate to get a firmer coating.
My experience on both this forum and the KAF forums has been that some of the best questions AND some of the best answers have come from people who "didn't think they had much to contribute."
So, everyone is welcome! Remember, there are no 'dumb questions', there are only ones that didn't get asked.
I think this may be the same course they ran about 2 years ago, or at least very similar. I tried to get started in that, but it had a weekly time requirement that I estimated at 10 hours or more a week, and I just didn't have that much time available back then. Now that I'm retired, maybe I'll have more time. 🙂
I haven't looked at the crock pot chocolate recipe, but based on what I learned at Chocolate Boot Camp I'd be very wary of the temperatures, monitoring them closely, infrared thermometers work well for this
Chocolate will scorch if it gets much over 50 degrees (C), lower for milk and white chocolate The temperatures to create and maintain well-tempered chocolate are rather precise (between 28 and 34 degrees C for dark chocolate, a little lower for milk chocolate and even lower for white chocolate), and most crock pots don't have heat controls that are that accurate.
A few days after I got home from Chocolate Boot Camp I ordered a Martellato Mini Meltinchoc pot for my chocolate work. This was about the lowest priced tool I could find that I felt was sufficiently accurate for chocolate work.
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