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One of the workshop attendees is showing us how she makes candied orange peel in the Instant Pot. The orange peels will go thru a series of 10 minute natural release cooks in sugar syrup. Should get additional pictures today of the orange peels.

Dying from botulism would probably be the most important thing to avoid.

https://nchfp.uga.edu/how/can/how-do-i-can-tomatoes/standard-tomato-sauce/#gsc.tab=0

https://www.ballmasonjars.com/blog?cid=homemade-tomato-sauce

She’s making candied orange rind

Here is a similar meal, but they've cut out the shovel and instead tip the food straight from the wok onto what looks like a parchmment or greaseproof paper lined sheet pan. The end result is the same.

another take here take here https://www.youtube.com/watch?v=EpU_mD640P0 this is what Ive always thought , but the WHPS has not doe the experiment : Butt is more expensive , but [sic] you end up with better flavor and more meat .

JJ's must have a very unusual cash flow . not even contemplate the fish situation , in the midwest a lot of that butter has to eventually go bad but wow quite the shopping trip it would be to visit.

@ElsieD those ratios are more in line to the market in my area /

My requested Poached Egg on Potato Patty, with a slice of Ham added, from Mother’s Day, made by my husband.

@curls what's in the iPod ? are you making marmalade ? steaming orange slices for eventual dipi9ng in chocolate ?

Hey, here's a challenge for anyone whose PIC has a fan that can run even after the heat is turned off: Run a largish pot of oil up to 360F and put it atop the plugged-in PIC without turning it on. Will the fan come on?

About once every 12 - 15 months or so, I make a big batch of tomato sauce. It has it's roots in a recipe from Serious Eats: https://www.seriouseats.com/the-best-slow-cooked-italian-american-tomato-sauce-red-sauce-recipe Usually, the recipe is slightly more than doubled leaving me with a need to store a fair amount of sauce which thus far has gone into 1-quart Mason jars and has been stored in the fridge (for shorter term storage) or frozen for longer term storage. The tomatoes arrived today and sauce is on the horizon. The seller accidentally sent me twice the number of cans I ordered, and there's now a lot of sauce on that horizon. So, with this batch I'd like to consider canning the sauce so it needn't be stored in the freezer. I'd like to use the Mason jars, but I'm open to other suggestions. However, I've never canned anything by myself, I've only helped Sweetie with her fruit preserves, and the last time I did that was four years ago. Will canning the sauce change its flavor or texture in any way? Are there any changes in the recipe that I should consider when canning? Are there any good instructions on eGullet that will help me in this endeavor (I couldn't find anything)? Does anyone have any suggestions for this particular situation, i.e., is there any technique or instructions specific to canning tomato sauce? What problems are typically encountered? What equipment will I need in order to do this? If canned properly, how long can the sauce last?

Variation of Spanish tortilla baked in the oven with diced potatoes, spinach, garlic, eggs, basil, parmesan, pine nuts, milk and nutmeg

Dinner at Gouter. First there was the show and tell - Wasn't very good at taking dinner pics - I'm a little out of practice. Wonderful gelato dessert.

A delightful young man who was baking his product at the Cake Collective kitchen today left us a box of his product to try when he rushed out today. One of the products that Kriss Harvey organized for us - along with Boiron Purees - was vanilla from a company called Prova. They are represented in Canada by AB Embulluxe in Quebec. They sent us samples of nice fat vanilla beans, some paste and a new product - this Fusion Vanilla, Fusion Rhum and Fusion Cafe. These are strong extractions of flavour in a cocoa butter base so they can be added directly to chocolate and other fat based products without adding any water. I put them in the EZtemper to soften up to make them easier to incorporate. I did a small experiment with some milk chocolate leftover from a dipping session - I added the Vanilla Fusion to it, along with some crushed Trader Joes Vanilla cookies. I forgot to take them out of the fridge before I left - so there might be some condensation in the morning.

Some photos from the first day of the workshop. Great to be here, seeing old friends and meeting new ones.

Amazing place. How does Jungle Jim's rotate the products enough to keep it fresh? There can't be a lot of turnover on some of that stuff.

If you stick with the original fat-based nature of the spread, emulsifiers won't help the fat layer. The fat floating on top is just what fat does. This happens to even highly refined chocolate left melted for a long time (at least a few days). The solids settle and the fat floats. White chocolate solids are the milk and sugar. If you add water aka simple syrup, you're making ganache which shouldn't be that hard to emulsify.

Want some company? In a grocery store, especially one like that, I'd make a great sidekick!

I can see me moving in and refusing to leave!

Palak paneer, the dish that hooked me on Indian food many years ago. Spinach, cilantro, and fresh fenugreek leaves for the greens. Simple basmati rice pulao to go with.

Yeah i wanna avoid glucose, as I read it's bad for health and also they add preservatives, but definitely might have to be my last resort. Got some liquid soy letcithin, let's see how it goes. Would liquid letcithin act like egg York? Im imagining I'll be like making a mayo but sweet.

I think the solids that are missing might be the hazelnuts. That looks like a white chocolate version of Nutella or am I reading that label wrong?

They put that in everything!