280 reputation
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location Palo Alto, CA
age
visits member for 3 years, 7 months
seen Aug 19 at 14:04

Coder.


Jan
22
comment How to get cracks in my ginger molasses cookies
I get way more cracks when I refrigerate the dough the day before. Probably because in a hot oven, the exterior of the cold dough cooks (sets) first, then the center takes longer.
Aug
20
comment What can be done to thin chocolate for dipping?
Did you create a proper emulsion? I have used butter for a ganache many times, you just have to work it the right way: finecooking.com/item/37034/how-to-make-and-fix-emulsion-sauces
Aug
14
comment How do I finely strain fresh coconut milk?
Interesting, I did not know about the different types of settling. From what I could tell, the liquid is more a Type 3 sludge. The particulates weren't separating on their own. Perhaps this is why my original draining technique wouldn't have worked.
Aug
12
comment Does pasta dough really need to rest?
@Joe because the flour is mixed with eggs.
Oct
3
comment Separated, grainy ganache (Dark and Stormies from Grewelings's book)
I disagree that pouring hot cream over chopped chocolate always causes it to seize. This is the only way that I make ganache, and it always turns out smooth. The trick is to start an emulsion in the center by pouring some in, rapidly whisking the very center of the mixture until the emulsion is formed, then pouring the rest in and gradually widening the concentric circles that you use to whisk the emulsion. This is the technique recommended by Greweling himself, and it works. It's a way to suspend the fat properly in the water for an emulsion.
Aug
12
comment Can you make orange juice with a blender?
Cool, thanks for the detailed answer!
Feb
10
comment Bizarre: Chocolate tempering is good on the outside
Unfortunately I already filled it with ganache so I can't take before/after shots. I waited 3 days before removing the chocolate from the molds (had other things to do); it has since been about 3 more. Interesting second point. How do you know this?
Feb
10
comment Bizarre: Chocolate tempering is good on the outside
About one day .
Feb
9
comment Bizarre: Chocolate tempering is good on the outside
Chocolate that I marbled a good portion of, but that I didn't thoroughly mix in with the rest of the chocolate so full seeding didn't occur.
Jan
11
comment Cheapest place to get bulk chocolate?
Thanks for the tips on lesser known chocolate. I'll have to try Santander.
Jan
11
comment Cheapest place to get bulk chocolate?
Thanks for the thorough explanation. I used chocosphere in the past for retail chocolate, I'll have to try their bullk variety. Time to try some Callebaut.
Jan
8
comment Why throw salt over a barbecue before cooking?
I agree. The idea is ridiculous.
Jan
8
comment Can one use chocolate fèves/callets/nibs for tempering?
Interesting, didn't know that. Thanks!
Jan
7
comment How do I infuse fruit flavor in ganache?
Thanks for the detailed response!