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Messages - chocdoc

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91
Festive Seasons / Re: Panettone
« on: December 11, 2009, 01:02:10 am »
Brilliant.  I'm going to have to lug the excalibur out of storage now that the reno is done and start making use of it as a proof box.  Do you put a bowl of water in there with the dough?  Do you need to cover the loaves in it?

92
Festive Seasons / Re: Panettone
« on: December 10, 2009, 11:31:05 pm »
Great idea spraying the bowl Andi.

I made the panettone for the second time yesterday - first batch I underestimated rising time and it was pretty dense - but tasted wonderful.

Second batch proofed for about 3 hours in the first rise, then about 3 1/2 for the second rise.  It still wasn't above the top of the pan, but I added steam in the oven and got a bit of spring.  It came out much taller, but still not huge.  Haven't cut in to it yet - had planned to take it over to a friends this morning, but the roads were rather dangerous.  Good opportunity to check on the shelf life too.   

I'm going to try a different recipe next - starting with a biga then two stages after that to see if I can produce something more similar to the commercial product.  It's that almost fluffy texture I want to get. 

93
Jams and Chutneys / Re: Lemon & Marrow Jam
« on: December 09, 2009, 05:55:01 pm »
Not one for reading directions thoroughly before starting - I got some vegetable marrow from the supermarket and proceeded to do things totally my own way.

After peeling (they were small and I didn't bother to seed) the weight was about 500 grams.  I chopped to a nice size on speed 4, then proceeded to add the microplanned peel of one lemon and the juice of two lemons (cause I had a stray naked lemon left over from the panattone I made the day before).  I added about 340 grams of sugar - then realized I was supposed to steam the marrow first.

Well, I don't have a varoma anyway - so I just cooked the sugar, lemon juice and marrow together for a few minutes at 100 C, then tucked it in the fridge overnight. 

Of course I'm in Canada - so jam sugar doesn't exist - but a little internet research indicated that jam sugar is 98% sugar and 2% apple pectin and citric acid.  I measured out about 30 grams of sugar, added 6 grams of pectin and about a gram of citric acid and added that into my jam. 

I cooked it about a total of 1 1/2 hours at 100 C without seeing a lot of thickening, but it had reduced a bit so I was able to varoma temp it for about 20 minutes all together and that got it to the right point  (actually a little beyond the right point cause I wasn't paying a whole lot of attention). 

It's a tasty jam, with the extra lemon I added it's very much like a lemon marmalade - I can see that added ginger would be lovely.   

94
Recipe Requests / Re: Recipes to use up buttermilk!
« on: December 09, 2009, 01:28:48 pm »
Weeeeellllllllllll if you have cooked it for long enough, technically there is NO alcohol in it lol just the beautiful flavour left behind!!!  ;) ;) ;)

Technically not true - you can reduce the alcohol - but contrary to popular myth you can't boil it all off.

95
Recipe Requests / Re: Recipes to use up buttermilk!
« on: December 09, 2009, 01:31:00 am »
If anyone can work it out andiesenji, you can ;) ;)  I can never understand why anyone keeps a recipe a secret. She obviously never makes it in front of you.

She hides it from everyone - even her own children.  At one time she had the idea of selling the "formula" but could never find anyone interested.  I suppose she still has hopes.
It has absolutely no liquor in it.  I can drink it and I have a severe allergy to alcohol - I can cook with it if the food is cooked long enough, or baked but raw alcohol causes edema in my throat and other scary symptoms.
She wouldn't, in any case, use alcohol.  She is a strict Baptist and believes that alcohol is the way to Hell - dancing is almost as bad and has never gotten over the fact that her eldest son owns a supper club....... ;D

The stuff has spices in it - it is frothy (no egg whites) rather like the foamed milk ladled on caffe latte, and it is good either chilled or at room temp.   
I have tried to duplicate it dozens of times and have come close but that elusive "special" taste has eluded me.  Maybe someday. 


Oh dear, reminds me of the only baptist joke I know!

96
Introduce Yourself / Re: Another Canadian, eh!
« on: December 05, 2009, 02:24:13 pm »
Feel free to wander down to my place and look through the molds if you need some - probably have a thousand or so.

I will Kerry. Thank you. I was planing  to come down on Guelph Line anyway next week and sent you a message  :)

Sent you an e-mail - check your spam file if you don't see it right away.

97
Introduce Yourself / Re: Another Canadian, eh!
« on: December 04, 2009, 04:01:51 pm »
welcome chocdoc - I thought TM31 always came with the varoma. I can't wait for your contributions after having a peek at egullet! And our beloved andiesenji originated there too by the looks.  ;)

Perhaps this one did originally - and the cookbook, but it was long gone by the time I got my hands on it.

I suspect I may have been at least a bit responsible for convincing Andi that she 'needed' a TMX.  She's a gadget girl like myself!

98
Introduce Yourself / Re: Another Canadian, eh!
« on: December 04, 2009, 04:00:04 pm »
Hi chocdoc. I am sure you can tell us a lot about chocolate making. You will love your thermomix. I used to spend my early summers on Lake Ontario. Originally I came from Syracuse but have lived in Australia for 45 years.

Gretchen
I'm a sailor - spent a fair bit of time on Lake Ontario myself.  Grew up in a house on Burlington Bay, which is at the head of the lake.

99
Introduce Yourself / Re: Another Canadian, eh!
« on: December 04, 2009, 03:58:27 pm »
Thank you Thermomixer  :-*,

cool, I was going to look for chocolate molds in the next days  ;).

Feel free to wander down to my place and look through the molds if you need some - probably have a thousand or so.

100
Introduce Yourself / Re: Another Canadian, eh!
« on: December 04, 2009, 03:55:56 pm »
Welcome Kerry,

nice to see another Canadian from Ontario  :). In which area do you live? I'm wondering why your machine came without a cookbook ? How old is your TM31? Can't wait to read your ganache recipes.

I'm just a few miles down the way from you in Burlington.  I spent a fair bit of my misspent youth in Rockwood. 

101
Introduce Yourself / Re: Another Canadian, eh!
« on: December 04, 2009, 03:37:25 am »
Welcome chocdoc. Curious as to why you didn't get the varoma when you got the machine?

Well I bought the TM31 used, and apparently at the time it was purchased it didn't come with a varoma.

102
Introduce Yourself / Another Canadian, eh!
« on: December 04, 2009, 12:56:22 am »
Hey Gang,

The name's Kerry, and I live in Ontario, Canada. 

I have been a proud owner of a slightly used TM31 for a few months now. My initial interest in the TMX was for the purpose of making ganaches for chocolate centers, but I've found quite a variety of other uses for it - and am having great fun adapting various recipes.

This site has been a great source of inspiration and help to me - I don't have any of the cookbooks that others get with the TMX and didn't attend any demos so I'm teaching myself.  I'm also operating without a varoma - someday I'll get one and that will expand my repertoire I'm sure. 

Hoping after a while I can teach you folks as much as you've taught me.





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