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N. Thornton
 
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Default Icing secret ???

(Roy Basan) wrote in message . com>...
>
(N. Thornton) wrote in message . com>...
> >
(Roy Basan) wrote in message . com>...
> > >
(N. Thornton) wrote in message om>...

>
> > > > Every one of your points you raised here was already answered in my
> > > > post to which you responded - except one. The answer to that one is
> > > > caprylic acid. You sound to me like a true fool. You dont seem to have
> > > > followed any of it, or applied even basic sense. I wish you luck with
> > > > your bakery, though it doesnt sounds like your range is anything to
> > > > write home about.

>
> > > Really? why don't you try working in the same situation as me and see
> > > if you can just apply easily what you think is good for you is good
> > > for the rest of the people?.

> >
> > The only and the obvious way forward is to make a bit at home and try
> > it. Or accept you havent tried it.
> >
> >
> > > Meanwhile....
> > > I have talked about your idea to other technicaly trained bakery
> > > people ,They were laughing out loudly, and one of them and asked
> > > me .
> > > Is this NT guy really sober? Is he real a person or another entity
> > > from elswehere.
> > > From what planet did he came from?
> > > Roy

> >
> > Yeah, I'm not surprised. If they had sense they wouldnt have picked
> > catering, its hardly a good career choice.
> >
> > Look at it this way Roy, if you dont try any new input you wont
> > discover anything new to you. I've used it and its yum. Your missed
> > chance to find out if its another string to your bow or not, doesnt
> > bother me.
> >
> >
> > Regards, NT

>
> You really had loony tastes then.....
>
> I do not know NT but in that discussion with the group over bottles
> of beer.It was just a funny topic that brought so much laughter.
> They tried to find out the possible outcome of such combination. It is
> standard shortening based icing formulation to use sugar as the base
> and the fat is just the secondary ingredient.
> If you had to prepare the ordinary buttercream made with shortening
> creaming it by itself without sugar does not led to a desirable
> structure.
> If you had to use a palette knife to spread that over a cake its just
> akin spreading margarine to a piece of bread.
> Or if you want it to be less light you just can take the shortening
> from the tub and plasticize it a bit and spread and what will be the
> outcome. It is slightly firmer but insipid and nothing but fat.
> Or in your case, the coconut fat has a sharp melting point you just
> have to melt carefully and pour it over the product being decorated.
> That is enrobing like what you do with chocolate.One of the
> apprentices I remember did even tried to use melted cocoa butter to
> enrobed his cookies and the results was 'inedible' that many who
> tasted the cookie puked . How much more with coconut fat which is
> bland and even if laced with cardamom its still taste gross.
> One of the mates asked. What does caprylic acid( he read your last
> post)do to the functionality of coconut fat, nothing significant....it
> may contribute to the very slight improvement of the coconut fat aroma
> but that particular fat together with lauric acid is one cause of the
> flavor deterioration and spoilage of coconut fat.
>
> Now one of the guys argued; you do not have sugar then you are not
> likely to smother the fat with heaps of powdered cardamom spice and
> use the considerable of it that it will appear as speckled icing. It
> will be grossly overpowering.
> A fundammental role of such cake coating is that it will complement
> the cake being decorated not surpass the taste of the cake.
> Now you have a cake which as typical sweet taste. Then you coat that
> with a bland icing ( no sugar).
> He quipped further unless that customer is another a loony, or
> another alien, maybe it would work.
> That is why he remarked if the creator of this 'loony icing' is not
> human being<g> but some form an alien (and due to superior
> intelligence was able to look like a man)who had been in this earth
> for some time,but had wacky taste, who really love the pungent flavor
> of cardamom which is not avaialable in their planet<g>. He further
> said , do you mind if you ask him from what solar system is your
> planet in this universe.
> He just love UFO stories ,and if not for his wife who opposed, he
> could have named his bakery ' The Hidden Planet Cake Shop'
> But unfortunately even if he likes reading about aliens he
> vehemently detest their tastes (just taking you as an example).
>
> It really does not make sense...how its figured out.
> In addition one of my mates countered. If that guy NT is really
> serious about it how can he possibly eat a cake coated with fat and
> cardamom spice.
> He reasoned what is in cardamom spice that can mimic sugar, nothing.
> It is just a fibrous matter a conglomerate of protein, starches
> ,fiber and slight fat and essential oil.
> It is a fact in the bakery products that even cardamom addition in the
> bakery products does not bode well if the customer is not used to it
> in a certain bakery item.
> It is added in measured amounts only for seleced products such as
> danish pastry,some spice cakes and certain other sweet goods,
> gingerbread, and cookies.
> No matter how we look at it ,and try to find a reality to your no
> sugar coconut spice icing, we cannot think of something sensible
> (but the sheer silliness) of the idea.
>
> Maybe it is just idea or your way of spreading fat into your
> sandwiches, but instead of plain or herbed butter or margarine.
> YOu prefer that combination?
> A extremely personal preferrence then.
> Sorry NT, nothing personal...
>
>
>
> Roy



Roy this is getting boring. Your description is quite unrealistic. If
you differ, no prob.


Regards, NT