12
votes
Accepted
Dominique Ansel book - ambiguity in the recipe
I would assume a typo - change one(!) letter and the logic fits again:
Bring to a boil over high heat.
Cool until the mixture reaches 113º to 122ºF (45º to 50ºC), about 10 minutes. Stir in the ...
- 57.8k
7
votes
Chocolate covered cookies stuck to cooling rack
Turn the rack upside down, suspend it so that there is about a quarter inch between the cookie and the surface it will fall onto when it detaches from the rack, then heat the chocolate underside of ...
- 211
4
votes
Sous-Vide cook out juices
The issue with accomplishing what you want to in the bag is the low temperature typically used in sous vide cooking. These low temperatures prevent the proteins from coagulating. This can only ...
- 73.2k
4
votes
Accepted
Can a clear glaze be made without gelatin or starch?
Bakery glazes are frequently made with pectin, so that is an option. It would still be a noticeable glaze, though it would be clear and could be flavorless. If you just want the flowers to stick to ...
- 11.4k
3
votes
How to prevent sweet thick glaze/sauce from setting after cooling?
until the syrup coated the back of a spoon
Then you made syrup, and that's why it had the texture of syrup. You should not have cooked it, just warmed until it dissolved, if you wanted a sauce ...
- 135k
3
votes
What non-dairy filler to use in white chocolate style coatings?
Honestly, I would look at almond flour.
what milk powder gives to the recipe is proteins, sugars, and fats - all of which are present in nuts. This is also why almond milk is totally a thing, there ...
- 11.7k
3
votes
Accepted
Question about mirror glazes and freezing
You want to glaze the cake when it's only just frozen: a couple hours should do, all you want is for the surface to be cold enough to fix the glaze in place.
Once you've glazed it, leave it in the ...
- 58
2
votes
Chocolate covered cookies stuck to cooling rack
Get a sharp knife and gently cut the cookies off the rack.
Push the knife flat along the cooling rack and ideally cut just towards the center of your cookies - this may need some manoeuvering if ...
- 57.8k
2
votes
What is the Best wash or glaze for bread when trying to achieve a crunchy crust on Rolls
You may have to compromise a bit here, I am assuming you want both a shiny and crunchy finish to your rolls.
Traditionally, the crunch comes from a longer period in the heating oven with lid removed ...
- 5,395
2
votes
Will apricot Jam glaze affect the shelf life of Christmas fruitcake?
No, the glaze will make very little difference. Jam is 60% sugar and sugar is an excellent preservative. To put it another way: if you find jam keeps well in the pot, the same should hold once it's on ...
- 2,406
2
votes
How do I achieve an even color on my pastry – without fats?
An egg wash or similar is mostly cosmetic, but sometimes also altering the texture of the crust. The sugars and protein also aid in browning and can give a glossy surface.
A totally fat-free option ...
- 57.8k
2
votes
How do I achieve an even color on my pastry – without fats?
A substitute for egg wash is to simply use plain milk or evaporated milk.
A popular vegan variant is a mixture of two parts non-dairy milk and one part maple syrup or agave nectar.
I am however not ...
- 373
1
vote
How do I achieve an even color on my pastry – without fats?
Barley malt or rice syrup or even watered down molasses are all sugars that brown nicely.
That's how many soft pretzel recipes do it.
https://www.thekitchn.com/how-to-make-soft-pretzels-cooking-...
- 5,414
1
vote
Does different percentage chocolate set differently?
For glazing the best is to use a couverture chocolate which is richer in cocoa butter than the standard chocolat (more than 31% for dark chocolate): https://en.wikipedia.org/wiki/Couverture_chocolate
...
- 491
1
vote
My Danish almond cake glaze just melted and never thickened. What went wrong?
If your glaze didn't "come together", you didn't overcook it, for
sure. Instead most likely you never got everything hot enough to really melt the sugar.
So, what went wrong?
You didn't ...
- 403
1
vote
My Danish almond cake glaze just melted and never thickened. What went wrong?
At the point where it just turned to almonds and liquid, the almond most likely glaze wasn't ready; it required more cooking time to thicken.
If you can tell that it did thicken a little, it could be ...
- 3,581
1
vote
Donut-style Glaze Cracking
I’m assuming you’re using a standard recipe and process (where you dip the dougnut in the warm glaze).
If your cooling environment is quite cold, rapid cooling of the glaze can cause cracking. ...
- 4,286
1
vote
Accepted
How to make striking glaze drizzle?
It’s cocoa butter and colour. Probably powdered colour for best results.
- 26
1
vote
How do I keep Glaze for Gingerbread cookies translucent
I believe you can combine 1 part water to 3 parts sugar in a saucepan and heat until the sugar dissolves and the liquid is clear. Allow it to cool to just above room temperature before applying to ...
- 21
1
vote
Accepted
How can I successfully glaze asparagus?
Try peeling the asparagus. This would work better with thicker asparagus.
Since the outer skin of asparagus is so smooth, I can see how glaze would just slip off. Peeled asparagus will have a ...
- 58.4k
1
vote
Accepted
Why is a glaze applied to the top of a hot cross bun?
I would say that it's not required for any scientific reason. I believe that, traditionally, it's common to put a sweet topping to add an extra hint of sweetness to the buns, which are generally not ...
- 16.3k
Only top scored, non community-wiki answers of a minimum length are eligible