Mark Bittman's "minimalist" column at the NYT: "At the Heart of Truffles, Adaptable Ganache." [Thanks, Claire!]
If you haven't already, check out Michael Ruhlman's Elements of Cooking blog ( http://blog.ruhlman.com/elements_of_cooking/ ). He's posting a new element each Monday. This week's topic was ganache.
Posted by: georg | 13 December 2007 at 09:39 AM
Georg: Thanks. I hyperlinked the URL for you. / Apparently the book is out too. I'll be interested to see it. He talked about it a little bit when he was in Durham a few months ago. He also talked about how it was important to understand the fundamentals of cooking when he wasn't directly referring to the book, but afterward I wasn't sure about whether that was hype or not (that's because I'm cynical, not because it sounded like hype, BTW). Also, I thought his charcuterie book, which I love, was poorly edited. So I'll be really interested to see the new book. [There's another reason too: the signed copy I got when he visited of his last book was eaten within 36 hours by one of my dogs. I guess I'm supposed to make some joke here about the dog's having good taste. :( ].
Posted by: Joe Eater | 13 December 2007 at 11:49 AM
I've made these before. They are easy but completely messy. I had chocolate up to my elbows and all over my face and hair. I have no idea how it happened it was a big old mess.
Posted by: Kelly | 14 December 2007 at 11:11 AM
Hmmm. Chocolate all over, huh?
Anyone want to have a ganache making party?
Posted by: durhamfood | 14 December 2007 at 12:24 PM
Is that supposed to be before or after the bacon ice cream party? I'm getting behind on my food events here. I guess there are worse things to have happen to somebody. :) BTW, the stuff really is great for frosting cakes once you get used to handling it.
Posted by: Joe Eater | 14 December 2007 at 12:51 PM
Damn. I forgot about that. This weekend is terrible, and I'm not here the two after that. Will have to be in Jan...
Posted by: durhamfood | 14 December 2007 at 05:20 PM
For the record, modern French speakers would never use the term ganache for anything but the chocolate sauce. I asked Alex if ganache meant stupid in French, and he looked perplexed. "Maybe a really long time ago, but if you used it today, nobody would think you meant 'stupid.'"
Just trying to prevent folks from running off to France and calling folks there ganache, is all ;)
Posted by: Kira | 17 December 2007 at 11:21 AM