- Joined Dec 1, 2015
Be still my beating heart. /img/vbsmilies/smilies/bounce.gif Pretty!!! Have to buy more strawberries soon.
@panini Thanks, so many good points. My responses with ( - - )
I'm old enough to remember when somebody would mention seeding, the chefs would boo hoo. I was in Europe and all our tempering was done on marble.
When seeding became popular I took to it. I've seeded for a long time, probably a fraction of what @foodpump has. I just wanted to add to your seeding explanation.
I have found if I'm melting coins, I don't seed with coins. I find that seeding with a smaller cut portion(chopped) expedites the temper and usually gives you more working time.
- - I didn't have coins but just used 70% chopped, seeded with about 1/3. I was surprised how long it stayed fluid after it was at temper. Good thing it wasn't December.
I'm not at all being rude, but most of the time we're in an open kitchen. So touching products to any part of your body is gross to me
- - I agree this is not at all acceptable for a commercial kitchen but as this was a family experiment, I did it. At the same time I would check it, I would also check with an instant read, to get an internal gauge of the temperature.
I did the lower lip thing for a while. Do yourself a favor and purchase an instant read thermometer. especially since the skin usually has moisture. I learned this from a wise-ass German Chef. I used to touch under my lowed lip and he would yell out in broken english. Your nose and you ass are also the same temp.
- - I would not use my ass.....
Covering strawberries and cakes is unique. Just plant the idea of cold and not condensation in your head before making any moves. If I had a dollar for everyone that didn't watch their clock and remove a very cold cake from the refer and coat it, only to have it crack or sweat, I would be able to sit here and post.
- - Most of the trouble I have ever gotten into was from not being patient and waiting for the clock to hit the right time. /img/vbsmilies/smilies/biggrin.gif
If you don't have long stems, take a close look at the top. It the stem appears to have come off clean and left no residue behind, chances are, that berry will shrink inside the choco.