|By The Baker on Tuesday, June 19, 2001 - 07:13 pm: Edit|
A very good client of the restaurant I work for loves my stuff but cant deal with cows milk
so she wants me to make her a chocolate cream pie using goats milk instead.
She knows that it would be a test but I was wondering how you guys think it will taste ???
I normally make Hybrid desserts for her so she knows I can work something out..
(IE: dairy free lemon merq pie)
|By Debord (Debord) on Wednesday, June 20, 2001 - 07:02 am: Edit|
????????? I just don't know on the goats milk....
What about coconut milk....you'll taste it but chocolate and coconut go together well?
I've never played with non-milk sub. .....what happens if you use those non-dairy creamers in the dairy section of the grocery store? I would guess they'd work fine to make a chocolate pastry cream. I think you can even make a chocolate pastry cream using water instead of milk?>,./*
|By The Baker on Wednesday, June 20, 2001 - 05:40 pm: Edit|
I dont like those non dairy stuff. we are a healthfood type place and chemicals are out..
but i do use coconut milk as well as rice milk in my desserts but she wanted to experiment with the goat.
|By Debord (Debord) on Thursday, June 21, 2001 - 06:23 am: Edit|
OH, I miss understood you then. Well it should work chemically and taste....well, you can guess as well as I, so.........?
Let us know what your results were, please?
|By The Baker on Thursday, June 21, 2001 - 07:11 pm: Edit|
The client loved it
I tasted it and it was outrageous, very good.
the goats milk and the chocolate I think played very good together.
I think it would have tasted better if I could use Real chocolate and not the kosher crap I have to use.
|By Debord (Debord) on Friday, June 22, 2001 - 08:32 am: Edit|
Oh...not even real chocolate! Hum.......that makes me happy with my job for once....
|By The Baker on Friday, June 22, 2001 - 07:53 pm: Edit|
my boss says its real but we know that real is not supposed to have palm oil, vanillin,and artifical flavor,
it has no freakin coco butter in it.
but its the only one the rabbi will let us use.
|By joalfischer on Monday, June 25, 2001 - 10:39 pm: Edit|
Dear The Baker,
My bags of Callebaut (Belgian) chocolate have a circle K hechsher on them indicating that they are indeed kosher (dairy, of course). In bulk, their medium dark chocolate (835NV) is reasonably priced and has a nice round simple flavor that works OK in both baking and candy making. I haven't priced it recently, but I think it should cost about $3.50 per pound (roughly $40 for 5 kg/11 pounds). Be careful where you shop since it's also sold at a much higher price.
By the way, virtually all chocolates have vanillin in them now. The palm oil and artificial flavor are something else, though.
|By momoreg on Tuesday, June 26, 2001 - 06:34 am: Edit|
I worked in a strict kosher restaurant for 2 years, and we used Callebaut! The rabbi had no problem with that.
|By The Baker on Tuesday, June 26, 2001 - 03:28 pm: Edit|
Its not kosher enough for our rabbi.
he has a problem with almost everything but he must be doing something right every restaurant that opens in the area is after him and he just got a huge deal with Dole foods.
He is to the letter of the law.
every piece of lettuce or green must be washed then each piece must be checked for any bugs..
and man they check each piece.
and I being a non jew cannot so much as turn on a flame or the oven.
My tools have been koshered cannot leave the place until I quite or get fired.
I asked the rabbi why some things where not ok to use and he gave me a nice long explaination.
it was very interesting.