pastrygirl

@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

I think 'flavored with other natural flavors' may qualify as bad food writing ...

herb stripper - one hand holds the green part with the metal straddling an herb stem on a cutting board, the other pulls it through

You could try holding it at 33-34 so it doesn't crystallize so rapidly. Or at 35-36 and demo how cooling and agitating encourages crystallization.

@Yoda I used to make a lot of creme brulee, never made anglaise first, just mixed it all together and baked, though I did like to make the base a day ahead to allow time for the foam on top to dissipate. You can do a cold infusion or let your cream cool enough to not cook the eggs before combining with eggs and sugar. Sugar isn't that hard to dissolve.

Are you sure this exists?

yes

no, but in a similar vein it blew my mind when another pastry chef didn't hull his strawberries, just roasted and pureed the whole berry for his ice cream 🤷‍♀️

Definitely interested in recommendations for local Sri Lankan restaurants or dishes to try, if there are any.

Welcome!

I've since switched to Swiss meringue for my buttercream, heating the whites and sugar over simmering water until +/- 160F Yes, your creme anglaise is pasteurized at 82C here's a chart for dairy products: https://www.idfa.org/pasteurization these topics have charts for eggs: Don't know about pasteurizing without cooking. I recently renewed my food handler's permit and I swear they said eggs only have to be cooked to 145F, which quite surprised me. But unless you're in King County, WA, defer to your own local authority.

If there's no water, there's no emulsion. Milk powder is part of the white chocolate along with sugar and cacao butter. Sometimes full fat, sometimes non, some makers add whey or butter. Lecithin is used in chocolate production for fluidity purposes, not emulsification per se.

Then experiment with adding various fats and/or nut butters to white chocolate. Your spread will be much smoother with the finer particle size of commercial white chocolate. Since you're adding oil, it doesn't need to be a high fat couverture.

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.

Are you intent on making your own white chocolate? I'm sticking with needs more solids.

Does the original have a liquid ingredient? It may simply be white chocolate softened with other fats. I think there's too much oil relative to other ingredients. Try adding more milk powder.