tag:blogger.com,1999:blog-21795293.post4337900732829613075..comments2023-10-25T04:28:16.182-07:00Comments on Chronicles in Culinary Curiosity: The Daring Baker 2008 Season Finale: EntremetsDoloreshttp://www.blogger.com/profile/06162620206370481186noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-21795293.post-29882975355681053732009-01-10T05:59:00.000-08:002009-01-10T05:59:00.000-08:00Hey Dolores, I'm really glad you enjoyed the chall...Hey Dolores, I'm really glad you enjoyed the challenge. It turns out we were about 300 who actually did it, so I guess Marion and I really coaxed the Daring out of the Bakers. I'm going to guess that the problem you had with the sugar for the mousse comes out of it being a very small amount for a Kitchen Aid and needing to pour it in a particular fashion into the bowl. Since I did the Italian meringue which is essentially the same thing but with egg whites, I poured my syrup against the edge of the bowl in a very thin stream because that's what I've always done when I've used handbeaters (this was the first time I did it with my KA). I got a tiny bit of spun sugar but not enough for it to be significant to the meringue and I never had that problem when I used handbeaters (probably because I could direct where the beater was rather than the mechanical motion of the KA). Either way, your log looks great and I'm happy you derived a sense of real accomplishment out of getting it done.Hildahttps://www.blogger.com/profile/13631513706872641622noreply@blogger.comtag:blogger.com,1999:blog-21795293.post-60311223111857535422009-01-08T20:54:00.000-08:002009-01-08T20:54:00.000-08:00Congratulations to you for seeing it through. I e...Congratulations to you for seeing it through. I enjoyed your writeup :)Jacquehttps://www.blogger.com/profile/03444103522765747398noreply@blogger.comtag:blogger.com,1999:blog-21795293.post-40642234831672262672009-01-08T08:13:00.000-08:002009-01-08T08:13:00.000-08:00Glad you were able to join in this month, it is al...Glad you were able to join in this month, it is always fun to see what you end up with. And you had help this month? That is great!Jennyhttps://www.blogger.com/profile/06100295997954408204noreply@blogger.comtag:blogger.com,1999:blog-21795293.post-18832404959977116562009-01-07T12:54:00.000-08:002009-01-07T12:54:00.000-08:00Interesting blog, thank you for sharing thisInteresting blog, thank you for sharing thisAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-21795293.post-27792292566140687272009-01-07T04:39:00.000-08:002009-01-07T04:39:00.000-08:00i also had the sugar issue with the mousse. i thi...i also had the sugar issue with the mousse. i think the 244 degrees they said to heat the syrup to was a little too high. when i tried again the second time, i only cooked it til it reached the lower end of the softball stage (around 240F) and it worked just fine. since it will keep cooking once you take it off the burner, i think if you cook til 244, then by the time you add it, it will already be at or close to the hard crack stage. you really need softball stage.<BR/><BR/>but your log looks great! turned out much better than my little disaster!ChefSarahttps://www.blogger.com/profile/13365291022787372989noreply@blogger.com