candide001's Profile

Display Name: candide001
Member Since: 7/19/12

Latest Comments...

don't skimp on the chocolate truffles!


Healthy Eating Advice for a Full-Time Working Student? Good Questions
7/31/14 10:19 AM

i keep eggs in the coldest part of my frig and they last for several months past the use-by date. if they're really old i use the float test and then for the ones that fail the float test i use the smell test. i've rarely had to discard an egg.


A Guide to Help Demystify Food Expiration Dates Tips from The Kitchn
7/18/14 03:05 PM

i recently received 2 11 lb. blocks of callebaut 73% dark. i've been making hand dipped chocolates like crazy--truffles, fondants, fruit jellies, caramels, peanut clusters etc. etc. even though it's not couverture it still becomes very fluid during the tempering process. if yours is not fluid enough for a nice smooth coat, you can pick up some cocoa butter nibs at whole foods to add while tempering. tip: go to the candy counter, they'll sell you cocoa butter nibs much cheaper than if you buy them off the shelf there.

the only down side is that no matter how i try to be neat when dipping chocolates my kitchen always ends up a chocolate covered mess.


What Can I Do With a Lot of Dark Baking Chocolate? Good Questions
6/24/14 04:39 PM

the bamboo skewers are great as cleaning tools especially to scrape "gunk" that collects at the base of little knobs and crevices, around faucets, etc. i use it to reach hard to reach places on my food processor all the time.


Go Beyond Kabobs with More Uses for Your Wooden (and Metal) Skewers! Tips from The Kitchn
6/19/14 03:05 PM

it's been shown you don't need to let the macaron shells rest before baking. banging the sheets on the counter to eliminate air bubbles is enough. the resting business is an old wives' tale, just like having to use old egg whites.

every macaron maker needs to read this:

http://bravetart.com/blog/MacaronMyths

(in the laduree kitchens they don't rest the macarons either. they just bang the trays after the machine has piped the shells.)


Recipe: Raspberry-Coconut French Macarons Recipes from The Kitchn
5/11/14 01:43 PM

for the incubation try using a thermal sleeping bag.

i wrap my pot of warm milk (110-115) plus starter in a bath towel then wrap the sleeping bag around it. it's ready in about 4 hours. it maintains a pretty constant temperature with no fuss, no muss.

i also use the thermal sleeping bag to jerry rig a proof box (with a couple of large plastic bottles full of very hot water) for croissants, etc. during the winter months. works great.


How To Make Yogurt at Home Cooking Lessons from The Kitchn
4/29/14 05:35 PM

you can watch these to get the general idea. they center on apple pectin.

https://www.youtube.com/watch?v=GjuN63EI96M

https://www.youtube.com/watch?v=ioWSXEak_WU

for citrus pectin, i coarsely chop up the rinds in the processor. then let them soak a couple of hours in some citrus juice, then add water just barely to cover. let them barely simmer for about an hour. let them cool in the pan. then strain them overnight in cheesecloth. purists tell you not to press down, since that clouds the liquid, but i don't mind if it's a little cloudy. you can see in the videos how to do the rubbing alcohol test to see how strong the pectin is. if it's too weak you can continue to boil it down. for grapefruits i've found even three boilings on successive nights still yields a strongly jelling pectin. the citrus pectin is much more bitter than the apple pectin but the sugar content of the pates de fruits and jams masks it.

this might be a good topic for thekitchn to do some articles on as we come into summer fruit season.


5 Ways to Use Zested Lemons Tips from The Kitchn
4/28/14 07:46 PM

make your own pectin. save citrus rinds and when you have enough chop and then simmer them about an hour in enough water to just barely cover. then allow them to drain in a cheesecloth overnight. test its strength using rubbing alcohol and reduce further if necessary. much cheaper than storebought pectin and no additives. grapefruit rinds are so rich in pectin that i've found i can do three extractions before discarding the fruit. do the same with tart green apples. i make a lot of pate de fruits and refuse to pay the outrageous prices for mail-order apple pectin/pectine jaune. the homemade citrus and apple pectins work just fine.


5 Ways to Use Zested Lemons Tips from The Kitchn
4/28/14 12:23 PM

another important fact about tea (and coffee) is that they dramatically block absorption of iron (60 to 70%). that's why anyone with concerns about anemia should not drink tea or coffee 2 hours before and 2 hours after a meal.


What You Should Know About Black Tea Tea Essentials
3/10/14 03:39 PM

lemons that have become hard while sitting in the frig can be brought back to life by a day of soaking in cold water.


The Best Way to Keep Lemons Fresh for a Whole Month Tips from The Kitchn
2/26/14 02:55 AM

i'm really into baking but i've never learned to appreciate the tanginess of sourdough, though i've given it a go several times, even using silverton's quite laborious (and wasteful) grapes method.

using a poolish made with a small amount of commercial yeast gives me the flavor i'm looking for.


How To Make Your Own Sourdough Starter Cooking Lessons from The Kitchn
2/24/14 10:17 AM

this classic french orange cream cake doesn't meet any of your criteria except being citrusy.

but it's a show-stopper and not as widely known to americans as something so complex and delicious deserves.

http://www.joepastry.com/2013/making-rosace-a-lorange/

btw i'm looking forward to thekitchn featuring some more complex baking projects.


Ideas for a Citrusy Dessert for an Orange-Themed Baby Shower? Good Questions
2/10/14 10:21 AM

this winter i've been making a lot of glaceed apple slices using the time honored method of blanching the fruit to soften it (be careful not to turn it into a compote), then soaking it in progressively stronger sugar solutions until sugar has replaced most of the water in the fruit. finally air-dry them for a few days and store for up to two years. the flavor is intense and the syrup can be further reduced to a jelly which can also be used to glaze cakes and fruit tarts. i do a lot of french pastry work.


Fresh Recipe Ideas for an Abundance of Apples? Good Questions
1/27/14 10:06 AM

Hershey's is chocolate? Could have fooled me.


Dandelion Chocolate’s Best Advice for Tasting Chocolate
1/24/14 02:47 PM

would be even better with homemade puff pastry. the frozen stuff available in most supermarkets isn't pure butter.


Freezer Recipe: Grown-Up Prosciutto & Cheddar Hot Pockets Recipes from The Kitchn
1/23/14 08:59 PM

Here's the verdict of Kenji of seriouseats after testing:

"Moral of the story: If you've got the time, salt your meat for at least 40 minutes and up to overnight before cooking. If you haven't got 40 minutes, it's better to season immediately before cooking. Cooking the steak anywhere between three and 40 minutes after salting is the worst way to do it."

This applies to poultry as well.


This Simple Seasoning Tip May Just Change the Way You Cook Tips from The Kitchn
1/21/14 12:40 PM

calcium/dairy products also inhibits absorption. vitamin c, on the other hand, enhances it.

i eat very little meat and tend to be borderline anemic. i've found avoiding coffee before and after meals has helped. i've adjusted to drinking it only in between meals. i also try to eat some citrus or other vitamin c rich food at every meal when i'm having non-heme iron foods like beans. for me, it's helped my blood levels without resorting to pills or larger amounts of meat.


Why You Should Have Your First Cup of Coffee a Little Later in the Morning Food Science
1/14/14 04:22 PM

coffee and tea also interfere with iron absorption especially from non-heme sources. tea reduces absorption by 75% and coffee by 60%. so drinking coffee within two hours of eating is a bad idea unless you're a big meat eater and you consume iron to spare.


Why You Should Have Your First Cup of Coffee a Little Later in the Morning Food Science
1/14/14 02:10 PM

those croissants are terrible! they completely lack the open alveolar interior structure of the best croissants.

you want to learn to make croissants that compare with the best you'll find in paris? go here:

http://www.thefreshloaf.com/node/22677/poolish-croissant-pursuit-perfection

or here:

http://www.thefreshloaf.com/node/23342/croissant-sourdough-starter-txfarmer-vs-tx-summer


Recipe Review: Homemade Croissants from Tartine Bread
12/17/13 11:53 AM

no interest in retempering the chocolate or else making sure it doesn't lose its original temper?


Homemade Gift Recipe: Chocolate-Dipped Figs with Sea Salt Recipes from The Kitchn
12/2/13 02:09 PM