kvalifood - maxm - comments

by: Anonymous

Cake Cream?

It might be what is referred to as "crème Anglais." [what is frequently piped into baked choux pastry shells....]

by: Anonymous

Storing in the Refrigerator

As long as you cover them you don't even need to put them in a refrigerator. Sugar is conserving, and it can keep for weeks or months. If it gets cloudy it has developed mold and should be discarded, but as long as it stays clear you are good to go.

by: Anonymous

danish marzipan

If you can find a good quality ground almond flour you can easily use that. In my experience that is hard to come by though. - max

by: Anonymous

butter

Hi Max, Thank you for making such a great video! I just made my first batch and I think I got a decent result (even though some things I did not do perfectly either by mistake or necessity). I have a question about butter. Do you use salted or unsalted? Also, what is the fat content of it in Denmark? I have a feeling that the butter here in the US has more water as it's certainly harder when cold than the European butters I've seen. I splurged on some nice butter since it is such an important component of a croissant, but was wondering if you have any experience regarding various types. Thanks!

by: Anonymous

Chocolate mousse with no cream

Wow - this is fabulous and soooo easy. I stuff up desserts but this was easy!! And tastes divine. Made the large quantity for an Australian trifle without cream. Thank you

by: Anonymous

Presoak

Thanks for the recipe! I noticed that on the presoak, after 8 hours, the whole grain (I used chopped rye only) had absorbed all of the water...Should I add more?

by: Anonymous

Falafels

Try the life changing bread recipy no eggs in that one.

by: Anonymous

You are a true professional

Not only as baker, but as a blog editor as well as better it can not be! I have to study all of what you have written, so I will become someday, the baker that I dreamed when I was a little girl. I REALLY LIKE A LOT, THIS PLACE

by: Anonymous

Why heat it?

i put !/4 tea spoon of tarter acid dosnot work then I add another also dosenot work

by: Max M Rasmussen

First time and they came out great!

Thank you, and yes that is bad. I have fixed it.

by: Anonymous

Water flour

At the end of the video you end up with water flour. Can you do anything with it?

by: Anonymous

Nordic Paleo Bread

Hi, thank you for this recipe, it looks amazing and I am just about to try it, but I have some questions: What kind of oil do you use? Can I use cocount oil instead of oil? What do you think of replacing the eggs by psyllium husk?

by: Anonymous

Thanks

The video recipe was exactly what I was looking for - no fuss, no gushing or hand-waving, just straightforward instructions. Now looking at the rest of your site and love it.

by: Anonymous

Thanks

Thank you very much! So useful!

by: Anonymous

Butter

Hi,One of the instructions was to Let it rest covered at room temperature for 24-48 hours what do you consider room temperature It can be very hot in Australia room Temp today is 32c was concerned leaving it that long it may go rancid

by: Anonymous

Cake Cream?

I am not familiar with this either.

by: Anonymous

a Profound Thank You

Ah, wishes for All Good things and Many Blessings for You and Yours, may this comment find you Well.....your video and page have answered a multitude of questions i have held concerning the subject of sugar syrups..Very clear and concise information..my only regret is not having stumbled across it sooner..only just discovered today in the wake of so many dismal 'failed experiments' and sleepless long nights lol..Art Must meld with Science to make the best of both worlds, eh?...again, i offer you a most Grateful Thank You for sharing this vital lesson with us! :)

Cake Cream?

Storing in the Refrigerator

danish marzipan

butter

Chocolate mousse with no cream

Presoak

Falafels

You are a true professional

Why heat it?

First time and they came out great!

Water flour

Nordic Paleo Bread

Thanks

Thanks

Butter

Cake Cream?

a Profound Thank You

Easy, Satisfying, Tasty