[Mike Nolan]

Yes, it's a bread recipe, and it just went in the oven, so it'll be ready for tasting in about an hour.

I"ve made sprouted wheat pancakes from Peter Reinhart's recipe, and a couple of sprouted wheat bread recipes, one we liked and one not so much.

[Mike Nolan]

Today I'm working on developing a new recipe using bread flour, sprouted wheat flour and semolina.

[Mike Nolan]

I got started making gluten-free stuff because our daughter-in-law thought she has a gluten problem, but not celiac. (There appear to be at least five different types of gluten sensitivity.)

In the process, we've discovered several things (like cornbread) that we like better as a gluten-free product. There are several gluten-free cookies on that list, too.

[Mike Nolan]

My wife brought home a recipe for a gluten-free snickerdoodle, so that's on my list for the next few days. Once I've tested it, I'll post it.

[Mike Nolan]

It's a lovely day here today, temperature around 70, so earlier we took a nice walk around the neighborhood and now I've got a chicken on the outdoor rotisserie. I'm basting it with barbecue sauce every few minutes.

[Mike Nolan]

Canned tomatoes always taste a little bitter or sour to me, sometimes they add a little citric acid to increase the acidity and help it can better.

I've made tomato soup from scratch during tomato season a couple of times, the variety of tomato used makes a huge difference in the flavor.

[Mike Nolan]

They must have totally underestimated the demand for the replacement blades. Even though I seldom use my food processor, I'm glad mine wasn't one of the affected models.

I'm kind of amazed that the media hasn't picked up on this. I guess people who actually cook are just a fringe group compared to cell phone owners.

[Mike Nolan]

One of the things I've been doing since I retired is working on my French, primarily using the duolingo.com site. According to that site I'm 42% fluent in French now, though I'd say that's on the high side.

This afternoon, I've been doing some research online trying to figure out why references to the cookie are 'langues de chat' and not 'langues du chat' or 'langues des chat'. So far I haven't found the definitive explanation, except for perhaps 'That's just how it's done in French'. 🙂

I've misplaced the recipe I have used several times for langues de chat, but as I recall I made it with superfine baker's sugar, not powdered sugar. (Powdered sugar adds a 'cornstarch' flavor to foods.)

I'll keep looking for that recipe, it's a good one for me to do 'piping practice' with, and I haven't done much piping since Chocolate School.

[Mike Nolan]

Chef Russ seemed to think boiling cream produced an inferior ganache, he would heat it, but not to boiling.

I think most ganaches are too soft for Milano-like cookies, which is why I'd like to experiment with tempered chocolate. I should buy a package of Milanos and dissect them. (Yeah, that's my story for why I'm buying them.)

[Mike Nolan]

Chef Russ at chocolate school said it takes making about 100 of them for it to become effortless. (He would have them made and filled about as fast as he could talk about it.)

I spent two evenings practicing making parchment bags, enough to get the mechanics down but not enough to develop consistency or speed. I've made about a dozen of them since then, I probably need to practice some more. (I"m hoping to take Chocolate 2.0 some time in late 2017 or 2018, but I need to build up my skills and stamina first, losing some weight would help the latter.)

A trick I've seen online is to make a small tear through the layers at the top to 'lock' the shape of the bag. Folding the top down after it has been filled works well, too, and helps to keep things clean. (One thing Chef

We would store filled bags in a chocolate warmer so that they stayed tempered and didn't set.

We had large plastic piping bags available for things like piping large amounts of ganache into molds (since we were making about 16 dozen of everything), but when working with chocolate you often want smaller bags of a different type of chocolate or colored cocoa butter available for decoration or embellishments, and we had to make those ourselves, though they did have pre-cut triangles for us to use.

[Mike Nolan]

I recommend you look for 'langues de chat' recipes. (Yes, that means "cat's tongue".) That's basically what the cookie part of a Milano cookie is. I haven't found the right filling recipe yet, though. Next time I'm just going to try some tempered milk chocolate. (Or maybe a mix of milk and dark chocolate.)

When you say 'cut off a corner', it sounds like you were using a ziplock bag. I find it difficult to make precise shapes that way, the bag is clumsy to hold compared to a standard pastry bag. I went to the restaurant supply store and bought a roll of disposable pastry bags in two different sizes. I just looked online, a roll of a hundred Ateco 12" pastry bags is about $10, or a dime each.

Or you can do what I've been practicing since I went to chocolate school, make pastry bags out of parchment for less than a penny. It took me about a dozen tries to get the basics worked out, and I probably need to do a few dozen more to make it nearly effortless.

[Mike Nolan]

Looking at the Wikipedia guide on Good Eats, Season 1, Episode 13, "The Art of Darkness", is probably the episode where he talks about tempering chocolate.

I think I saw that episode in the list of programs on the Food Channel over the weekend, too.

[Mike Nolan]

There are quite a few pages on the web that talk about how to temper chocolate. I had read several of them before going to chocolate school, it isn't that we did things differently there, but the hands-on experience was worth the time and cost.

The biggest trick on tempering chocolate is to be able to control and measure the temperature fairly precisely. In school we used infrared thermometers to test the temperature of the chocolate as we stirred it.

The temperatures below are for dark chocolate. For milk chocolate subtract 2-3 degrees (C) and for white chocolate subtract 6-8 degrees.

You need to get the chocolate warm enough to melt out all the existing fat crystals (45-50 degrees C) then cool it to the point where it can form new crystals. The crystals you want have the highest melting point of the five crystal structures, so you want the chocolate in the 28-32 degree range. (There is a sixth crystal structure, but it generally only forms when chocolate sits for a very long time.)

If you have some tempered chocolate on hand, you can use that to 'seed' the right crystals by stirring it into your un-tempered melted chocolate. You need to add about 10% by weight to seed it properly.

Otherwise you need to let the chocolate cool, working it to develop crystals (we did this on a marble surface), then reheat it to melt the 'wrong' crystal structures, which have a lower melting point and stir it some more to get the right crystals to spread.

We used strips of parchment paper to test how well tempered our chocolate was. Dip a strip in the chocolate then set it on a second strip of parchment to cool. If it is well-tempered, you won't get any streaks in the cooled chocolate and it will have a 'snap' to it.

I bought a small chocolate pot after spending a week at chocolate school. It gives me fairly precise temperature controls over a range of 20-50 degrees (C).

• This reply was modified 8 years, 4 months ago by Mike Nolan.

[Mike Nolan]

I don't have a loose bowl, but I've been told that putting a small piece of masking tape on the bowl helps lock it in without making it so firm you can't get it off.

[Mike Nolan]

when I have extra egg whites, I often make meringue cookies with mini chocolate chips in them.

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