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I think you need to put a candy pad on your bonbon like some luxury chocolate; that will help during shipping. You can contact Michael Package, they can customize candy pad according to your box. https://www.michaelpackage.com/candy-pads

I have many times made 'en papillote' fish of various species, but I seldom use actual paper, most often instead going for tinfoil / aluminum foil. I also, less frequently, use bamboo or banana leaves. The locals claim the leaves impart flavour, but I don't detect any difference. Bamboo Leaves While parchment paper probably makes for a better crowd pleaser a the table, I don't think it really adds anything to the dish. The point of wrapping the food then unwrapping it is that the diners get the aroma of the ingredients when it is open and the steam comes out. Foil is certainly more clean-up friendly. I did find that recipe confusing though, in that she opens the bag to check for doneness, letting out the steam and aroma. Major abuse of food! My French grandmother would have roasted her for doing that! Not opening the bag until served does make it harder to prepare but it's a dish to show off your skill! The technique is used here in China, but not often.

So far, I’ve focused on fish recipes because it does such a nice job of keeping the fish moist and preventing it from drying without diluting the seasonings as can happen with steaming. I haven’t tried the same recipe in parchment vs a combi steam oven so that could be similar with both at 400°F + steam.

Better late than never. The bottle above is not real mirin. In fact it's difficult to know what it is. Real mirin is hon mirin and labelled in Japanese as 本みりん, literally 'true mirin'. That first character 本 is the important one. This is the one I use. Caveat Emptor

What do you especially like about it? The cleanup, or does it make a flavor / texture difference?

I bought my Anova for the specific purpose of making duck confit. I use 77C for 12 hours (after a 24 hour cure in salt etc) based on a recommendation from the app (recipe). I have made it countless times and have been very happy with the results.

Interesting article in the Grauniad this morning. ‘Without time, there is no flavour’: a South Korean grand master on the art of the perfect soy sauce | South Korea | The Guardian

Willow said she got them from Chef Rubber.

It was next to the gas station we stopped at for gas just before rental return. It was large and ok. Not the best I’ve ever had, but good.

Ruth gets the credit for this one - she did the most work and organizing!

A Huge Thank You to Ruth, Kerry and Rodney! Pulling off an eG Chocolate Workshop is no small feat—trust me, I know! The planning, coordination, and behind-the-scenes logistics are immense. Add in the distance between Ogden and Austin, (not to mention Canada) and the challenge becomes even greater. That’s why Ruth, Kerry, and Rodney deserve a huge round of applause for their incredible dedication and hard work. Not only did they bring this event to life, but they also generously shared their knowledge, expertise, and passion every step of the way. Thank you for making this workshop such a sweet success and for continuing to inspire and connect our community through your efforts! #chocolot #thechocolatedr #EZtemper #goutier

It's been a couple of decades since I've been there. Thanks for the reminder.

Me neither! Thanks! I’ve tried to make nougat before but it just didn’t come out right. I mentioned that I had not been successful and Donna walked me through it with some help from Rodney. It did taste as good as it looks!

Clearly I don't actually fully read when I read . . . 🙄

John's Grill should fit the bill without breaking the bank.

baked in bread with me." It presents me with an image of someone being baked in the oven with the bread.

Thanks for the vicarious thrills !

Why painful?

I have a Traeger,180 is the lowest setting. Or, i can use a smoke tube for a true cold smoke experience. I'm open to either option.

Those temps are fine. Longer times (like 6H) make sense for a potentially tough bird.

More black cod today. This recipe for Gochujang-Marinated Alaska Sablefish With Shiitakes is one I’ve made several times. It got me into trying more “en papillote” recipes. I thought they were all about the presentation but I quite like it for cooking fish, even just for me! Here, I used creminis instead of shiitakes and served with sticky rice and broccolini. Edited to add that the recipe amounts of 2 T gochujang and 1 T soy sauce/serving are a bit too salty for me. Easy to taste and adjust. YMMV

8h @ 140 is what I have used with good results. Not sure how to adjust for the smoke. What smoke temp are you using? Beautiful bird btw.

Not quite sure what the difference between nougat and turron is but that is a personal favorite! looks great!!

Willow brought transfers to the workshop to re-home - you might want to contact her to see what she has left.

Wondering if anyone had advice on SV of wild turkey breasts? Deboned and I plan on smoking them as well. These are not the giant butterballs of the world. Quite flat actually. My current plan (quite changeable!) is to SV 6 hours at 142.5F and then smoke for 2 hours post cool down. Bird in question- (Merriam and a young Tom from last year)