kvalifood - maxm - comments

by: Anonymous

Syrup for liquer chocolates

I don't even know what it is :-) - max

by: Anonymous

Marzipan with other nuts

Hi. I just wanted to share the fact that almonds are by no means the only nut, that can make a good marzipan! Walnuts and hazelnuts can also be used with great success. Pistachios makes it somewhat green and is very delicious. It is often used for making an exquisite ice cream. Marzipan on other nuts taste differently of course, but that is the whole point, right? I know of some Danish confectionery manufacturers who sell it. I dont know if it would technically be called "marzipan", if it is made on other nuts than almonds?

by: Anonymous

butter

Oh, that's right, most of the butter here is "sweet cream" butter. Not bad, just nothing interesting flavor-wise. One more question: I had a fair amount of butter oozing out while I was baking them. Is that normal? I think your baking sheet looks fairly dry... What am I doing wrong? Thanks again! Judit PS: I recall in one of your videos you are commenting on these pastries not being very healthy due to the large amount of butter. Well, butter is making a comeback and is not considered bad for you anymore - it was just unfairly put in the same category as hydrogenated fats. Just google "BMJ Malhotra" :-)

by: Anonymous

rose water and almond extract

Hello i wanted to know what you think of about 1/3 teaspoon high quality almond extract and some rosewater as a replacement to the bitter almond. I have tried it and think it is nicer than the plain tasteless almonds you come by. thanks orly

by: Anonymous

halved recipe

Hi i was wondering if i could halve the recipe as i'm very new to baking. I'm trying to make croissants but the last batch that i tried (another recipe from another website), the croissants came out bread like. Thank you in advance for your advice.

by: Anonymous

paleo nutbread

No. You are thinking against hundred years of collective baking knowledge there. When you calculate a bread recipe it is practical to use the "bakers percentage". Exactly because you can compare the percentages of the ingredients directly. No matter if your bread weigh 1 kg or 1 lbs. The saltiness is by weight not by volume. As you chew the dough it will all get the same volume anyway. And airy dough would then become more salty according to your idea.

by: Anonymous

Mold

That's supposed to be sour, not soy. Sorry, I'm on mobile.

by: Anonymous

Sourdough rye pancakes

I love the taste of pancakes made by pouring pure rye sourdough starter directly on an oiled frying pan. However, if they are not very thin and quite small, the centers won't cook through. Can you offer a recipe that keeps the flavor but makes for a more presentable pancake?

by: Anonymous

almond buns

Where do you get that from? The recipe says 6 oz.

by: Anonymous

i love it!

best rugbrød recipe i've ever tried..but i made it without rye seeds as its difficult to get. reminds me of Denmark, i love rugbrød but bcoz my visa hasnt come out so i cant go to denmark, and making this bread is a great way to treat my feeling hehehe thank you very much its a 10/10 from me :)

by: Anonymous

Syrup for liquer chocolates

Was hoping if you could help me in making the syrup for liquer chocolates.

by: Anonymous

Thank you very much, and a question -

As seen in the first picture, you have centered the butter. But in the other pictures it seems that the butter is place in another places. I'd like to know when and how to place the butter. Thank you very much. Jonathan.

by: Anonymous

Liquid Glucose?

it is not Glucose sonder it is sugar syrup

by: Anonymous

Flours

Q: Can you use almond flour in this recipe as I have problems with gluten?

by: Anonymous

Nordic-Paleo- nut- bread

great video! i made the bread and it is delicious!! easy to make and good for you- thanks!!

by: Anonymous

Wonderful croissants

I don't consider myself the elite of home bakers, I'm just a regular guy. But following this excellent recipe and videos I made wonderful croissants with fine layers. They are among the best croissants I've ever tasted. (I used norwegian butter "Tine Meierismør" which is made from cultured cream with 1,5% salt.) Thank you for this. I just can't praise kvalifood / kvalimad.dk enough! Sincerely Lars Hartvigsen

by: Anonymous

Best bread ever!

You are welcome :-) And yes it is very forgiving. You can replace most anything in it and it will still be good. - max

by: Anonymous

Sugar by weight.

Hi. The weight in g will always be the most accurate. When I round up or down I round it in a way that makes sense in my experience. I don't make it with the cup equivalent measurements. That being said. 1 dl sugar weigh 100 g. (I have tested this.) And a cup is 2½ dl. So 1 cup of sugar should weigh 250 g. This depends on the grain sizes of the sugar naturally. Icing sugar is lighter than "normal" sugar.