pastrygirl

I think it may be easier for US-ians to get stuff from Canada than vice versa.

It was fine until the ketchup

Did the specialist offer guidelines on macronutrients? Maybe you need more protein, fat, or fiber to feel satiated and have more consistent energy levels. Good luck.

If you followed the directions and made sodium citrate out of citrus juice (citric acid) and baking soda, then you have personal experience that the two are different chemically. Can two different things have the same common or colloquial name? Sure. Don't get your edible Himalayan pink salt mixed up with your meat-curing pink salt. Are people ever mistaken, no matter how confident? Absolutely!

Ugh. Got a pic?

Honestly not sure about color, but your texture results will be different. I cook potatoes starting with cold water because I want them cooked all the way through and it's ok if they heat up as the water heats. For broccoli, green beans, or anything I want a little crunchy, I drop them in boiling water so they only cook briefly on the outside.

They were incorrect.

there was no heat going to the top of the dough/bottom of the jug

To me, the depth of the mold/height of finished piece is more relevant than weight. A 30x30mm cube will weigh more than a 30x30 cylinder or hemisphere or pyramid but they'll all fit in the same packaging. Just saying there might be something of the appropriate depth and diameter but that's only 14-16g due to shape. 😂 Nope! My rep gave me a heads up so I ordered 260 kg at old prices, that should get me most of the way through Xmas, I think. Also looking for better deals on packaging but still planning to raise prices by 5-10%. I need to make a living!

How crucial is the weight? Any wiggle room? I feel like with chocolate prices going crazy, now would be a perfect time to add smaller molds to the mix. Save 10% on ingredients & raise prices anyway Good luck!

I’m liking this faceted dome for Jim, facets should facilitate release https://www.chocolateworld.be/shop/moulds/frame-moulds/CW12056 cant decide if the octagon would be good or a nightmare as far as sticking/suction https://www.chocolateworld.be/shop/moulds/frame-moulds/CW1350

I do, but it’s full of dark chocolate so I still use my mol d’ art melter for milk & white chocolates. Back to molds, sounds like you’re looking for something 25mm deep to fit all your layers? What is the max bonbon height your packaging will allow? I forgot my laptop at the shop, maybe I can search molds tomorrow, not that I’d find anything Kerry didn’t.

I usually fill 3 or 4 molds then dump in the order they were filled. I sometimes do that, especially with white chocolate (Felchlin Edelweiss) when I've dumped the mold and immediately thought, oh crap, I can see through that. Agree that it's not ideal

Custom is an expensive solution. 😬 I know you know all the theory, but my 2 cents is to let the chocolate sit in the mold a bit longer before dumping to get a thicker shell (or work a little cooler, or both) and chill finished pieces overnight before un-molding.

for reference, is that 1157? https://www.bakedeco.com/detail.asp?id=62427&trng=fgle&kw=&cpn=17758065100&gad_source=1&gclid=Cj0KCQjwzva1BhD3ARIsADQuPnWZNGhrjIaNMwhil1hMfwS-LZkdibCezQR6GBmpeEMCwznlNVWCNXsaArMtEALw_wcB

@Jim D. no suggestions, but what shape do you want to make?

Not my personal experience, but isn't it the case in some cultures that taking the last bit of food is considered insulting to the host because it suggests they didn't provide enough?

I'm reading the OP as the water is already out and on the surface of the meat. I agree that paper towels are probably the simplest solution. Alternately, if you're making meatballs or patties, couldn't you add breadcrumbs? Just wouldn't want to over-do it. I don't cook much frozen or ground meat though, so just a guess. Some meats have added water or brine, that may account for some of the differences between products.

@Shel_B do you have a food processor? That could work too. Otherwise I second Jeanne's suggestion for doing it by hand (soft CC + sugar, then fold in whip, etc)

Yeah, sorry for not telling everyone when I found out on Monday so you could stock up too, but AUI just did a 15-20+% price increase on Felchlin (maybe other chocolates too, but that's what I use) effective 8/1. Maybe Chef Rubber will continue to undercut them, waiting to see when they have Felchlin back in stock.

Has anybody made a malted milk bonbon? Would you recommend malted milk powder, barley malt syrup, or something else? thanks!

Apparently we aren't the boneless wing demographic and breaded chunks of chicken breast have been faux "wings" for years. Fried bites to dip in sauce at a lower cost than actual wings. https://apnews.com/article/super-bowl-boneless-wings-culinary-lie-7bae0f861af227f53318e5ddfcce771f It's not that the words don't have meaning, it's allowing for error. The plaintiff had eaten the dish before, presumably without encountering bones. Whether machine cut en masse or hand trimmed, some very small percent will contain bone, because chickens have bones and nothing is perfect. So should the restaurant have a warning that various dishes may contain bones, pits, seeds, shells etc depending on the meat or produce used? The court says no, eat at your own risk.

Since you mentioned mycryo, you know this is just a melter/warmer and won't temper the chocolate for you, right? To me, the pans/inserts look small and could be difficult to work with if you're doing a lot of molds (might be ok if you're hand dipping). If it would fit one half hotel pan instead of 2 or 3 smaller, that would be more useful IMO.

Does it circulate the water to maintain even temp or is that not actually important?

Looks ok to me ... https://www.bobsredmill.com/corn-flour.html https://www.bobsredmill.com/catalogsearch/result/?activePartition=Magento2&page=1&q=corn&resultsPerPage=30&sortOrder=0