i have come back to this post several times since it’s publication because i feel like something new piques my interest every time. i’d love a post on the frou frou shit. always here for the frou frou shit.
1. Have you ever invested/purchased in Slofoodgroup’s Grade B Madagascar vanilla beans ? Or do you just always buy Grade A?
2. Do you always JUST use Plugra for your “personal special uses?”
I understand you use Plugra for laminating , special occasions , and brioches.
3. however what about a sale on Tilamock European butter on sale at Walmart right now ?
4. Would you ever consider a swap for Swan’s Cake flour ? It has 2% protein and lower gluten content . It does cost less too .
KA cake flower has a 4% protein content which and higher gluten , more dense less spongy.
Chocolate
- Valrhona is the best to me … no doubt !!! It’s just really pricey .
5. Would /have you ever considered Belgium Callebaut? It’s not cheap either but definitely less than Valrhona and more accessible .
Cocoa Powder
- I do love Guittard !!!! No doubt
6. Have you ever tried Rodelle Dutch process cocoa from business Costco ? It’s under $12 for 25 ounces.
7. Or is that brand just too inferior to Guittard ?
Do you ever buy any vanilla PASTE from Costco ?
I hope these questions don’t offend you in any way . They’re not meant too!!! I’m just trying too gauge the sole reasoning behind your ingredients whether they’re based on quality, availability, price, accessibility or just ease of purposes. Sounds like all of the above but would love your professional advice !!! Thank you Kassie … here to support you !
i ‘m typically buying A grade beans from SFG but will obvi jump on a sale if/when they’re running them. So, i have used the B grades before. They work just the same, but sometimes i find them to maybe have a little less caviar in them, less plump. Very small differences, so while they’re not my first choice I would still use! They all end up in a bottle of vodka in the end anyways lol
Yeah, outside of an item that calls for a high fat butter i.e croissants, pie dough, rough puff, brioche I’m saving Plugra for slathering on toast. Recipes shared that call for butter usual refer to the costco bulk stuff unless noted otherwise! But, also not opposed to using tilamook in it’s place- because it’s still high quality and if i can save a few buck without sacrificing quality! Im all for it!
I do tend to stay away from Swan’s Cake Flour, since it’s bleached i find it to have a bit of an almost chemically aftertaste. Not bad, but like similar to box cake mix (also bleached flour).
I will use callebaut, but more in a if it’s all there is kind of way. I love Valrhona obvi for quality but for how extensive their chocolate range is. It’s not just milk chocolate- you’ve got jivara, bahibe etc. Same for white and dark chocolate- so it gives more wiggle room to get expressive with flavor through that avenue.
I’ve not tried Rodelle- i don’t think my costco carries it!
If/when costco has vanilla paste at costco im stocking UP!! They’ll sometimes carry nielsen massey which is great for me! But, since writing this post originally i’ve found that home goods will some times carry bottles of heilala vanilla paste for cheap, so i’ll grab that too.
Which, at this point, it might be time to update this post! Some of my approach to ingredient shopping/sourcing has shifted since writing this- mostly for an accessibility stand point. Obvi, i want the best for you guys, but i also try to put an emphasis on recipes being more universal. Circling back to the valhrona thing. If im using bahibe specifically for flavor and thats a key to why the recipe is good- maybe it’s not worth sharing since getting your hands on bahibe is tough and expensive. So making something that's good no matter the choc used. Idk there’s alot of nuance to recipe writing.
Kassie … thank you so much for responding ! This helps me a lot !
I just purchased last week , a quart for $24.99 Rodelle Vanilla Bean Paste at Business Costco in San Diego off Othello in Linda Vista and Rodelle Dutch process cocoa was $11 for a 25 ounce bag. Both are a steal ! Costco does sell Nielsen Massey paste at a steal also But only at certain Costcos . Right now they currently sell it online but it goes on sale in the summer .
I love your input on Valrhona! I’ll try to send you photos of the Callebaut prices I have access to in case you ever want to shop at Restaurant Depot , in Downtown . They definitely have milk chocolate , white , dark , and extra dark . I agree with you Valrhona is SUPREME !!! Also RD has gold yeast for under $6 and not $10.
Amazon has old old food products and I disapprove of the near expiration date product and damaged packaging.
I’m so bummed but totally open to your take on Swans !!!! … I actually like it but my taste buds are not as sophisticated as yours ! I didn’t know it has aftertaste …? My cakes were so much more spongy with cake flour . However I’m a novice home baker .
Plugra butter be hitting diff 🤩
I'm tim allen in wild hogs eating a stick of pure butter when it comes to plugra lol soooo gooood
I'm so curious about the Beksul Brown Sugar! Thank you for the recommendation.
the secret to the best choc chip cookies IMO
i have come back to this post several times since it’s publication because i feel like something new piques my interest every time. i’d love a post on the frou frou shit. always here for the frou frou shit.
Hi Kassie,
1. Have you ever invested/purchased in Slofoodgroup’s Grade B Madagascar vanilla beans ? Or do you just always buy Grade A?
2. Do you always JUST use Plugra for your “personal special uses?”
I understand you use Plugra for laminating , special occasions , and brioches.
3. however what about a sale on Tilamock European butter on sale at Walmart right now ?
4. Would you ever consider a swap for Swan’s Cake flour ? It has 2% protein and lower gluten content . It does cost less too .
KA cake flower has a 4% protein content which and higher gluten , more dense less spongy.
Chocolate
- Valrhona is the best to me … no doubt !!! It’s just really pricey .
5. Would /have you ever considered Belgium Callebaut? It’s not cheap either but definitely less than Valrhona and more accessible .
Cocoa Powder
- I do love Guittard !!!! No doubt
6. Have you ever tried Rodelle Dutch process cocoa from business Costco ? It’s under $12 for 25 ounces.
7. Or is that brand just too inferior to Guittard ?
Do you ever buy any vanilla PASTE from Costco ?
I hope these questions don’t offend you in any way . They’re not meant too!!! I’m just trying too gauge the sole reasoning behind your ingredients whether they’re based on quality, availability, price, accessibility or just ease of purposes. Sounds like all of the above but would love your professional advice !!! Thank you Kassie … here to support you !
i ‘m typically buying A grade beans from SFG but will obvi jump on a sale if/when they’re running them. So, i have used the B grades before. They work just the same, but sometimes i find them to maybe have a little less caviar in them, less plump. Very small differences, so while they’re not my first choice I would still use! They all end up in a bottle of vodka in the end anyways lol
Yeah, outside of an item that calls for a high fat butter i.e croissants, pie dough, rough puff, brioche I’m saving Plugra for slathering on toast. Recipes shared that call for butter usual refer to the costco bulk stuff unless noted otherwise! But, also not opposed to using tilamook in it’s place- because it’s still high quality and if i can save a few buck without sacrificing quality! Im all for it!
I do tend to stay away from Swan’s Cake Flour, since it’s bleached i find it to have a bit of an almost chemically aftertaste. Not bad, but like similar to box cake mix (also bleached flour).
I will use callebaut, but more in a if it’s all there is kind of way. I love Valrhona obvi for quality but for how extensive their chocolate range is. It’s not just milk chocolate- you’ve got jivara, bahibe etc. Same for white and dark chocolate- so it gives more wiggle room to get expressive with flavor through that avenue.
I’ve not tried Rodelle- i don’t think my costco carries it!
If/when costco has vanilla paste at costco im stocking UP!! They’ll sometimes carry nielsen massey which is great for me! But, since writing this post originally i’ve found that home goods will some times carry bottles of heilala vanilla paste for cheap, so i’ll grab that too.
Which, at this point, it might be time to update this post! Some of my approach to ingredient shopping/sourcing has shifted since writing this- mostly for an accessibility stand point. Obvi, i want the best for you guys, but i also try to put an emphasis on recipes being more universal. Circling back to the valhrona thing. If im using bahibe specifically for flavor and thats a key to why the recipe is good- maybe it’s not worth sharing since getting your hands on bahibe is tough and expensive. So making something that's good no matter the choc used. Idk there’s alot of nuance to recipe writing.
Kassie … thank you so much for responding ! This helps me a lot !
I just purchased last week , a quart for $24.99 Rodelle Vanilla Bean Paste at Business Costco in San Diego off Othello in Linda Vista and Rodelle Dutch process cocoa was $11 for a 25 ounce bag. Both are a steal ! Costco does sell Nielsen Massey paste at a steal also But only at certain Costcos . Right now they currently sell it online but it goes on sale in the summer .
I love your input on Valrhona! I’ll try to send you photos of the Callebaut prices I have access to in case you ever want to shop at Restaurant Depot , in Downtown . They definitely have milk chocolate , white , dark , and extra dark . I agree with you Valrhona is SUPREME !!! Also RD has gold yeast for under $6 and not $10.
Amazon has old old food products and I disapprove of the near expiration date product and damaged packaging.
I’m so bummed but totally open to your take on Swans !!!! … I actually like it but my taste buds are not as sophisticated as yours ! I didn’t know it has aftertaste …? My cakes were so much more spongy with cake flour . However I’m a novice home baker .