pastrygirl

Actually, DR has a free shipping offer for orders over $200 until January 8 so it's a good time to shop!

Yes, I know a guy here in Seattle who does playlists for businesses.

But cream that has been heated an cooled will whip just fine, so why couldnt it be over-whipped or churned into butter?

Thought I'd add pics showing the shelf in case I didn't describe it well. Everything compact and stowed Bottom shelf rests on crossbars

I have the one from Design & Realisation and a Dedy single guitar: https://www.dr.ca/cart-for-chocolate-guitar-cutter.html It only has wheels on 2 legs but that doesn't really bother me, I don't move it too far too often. I had a piece of <acrylic? some sort of hard plastic about 3/16" thick> cut to fit on top of the lower bars of the frame to make a shelf, that way I can put the guitar base away and tuck the whole cart under my work table. The favorable exchange rate ought to cover shipping from Canada, the main question would be whether Martellato and Dedy have the same size frames.

Interesting! It never seems apparent in the cooked texture that there is pectin, or at least not the pectin texture I know from candy making. So maybe acid would help! No of course not all are dry and mealy and starches do change as they cool. McGee can tell you more if you have access to his On Food and Cooking.

Potatoes have pectin? I'm not so sure about that, but since dry and mealy is a normal texture for potatoes, it may just be the variety in that bag. How is the texture when you warm them up again? Stale bread and cold hard cooked rice soften again when heated, so maybe your fingerlings will too?

Yeah that's a ridiculous amount of baking powder - must be st least 2 TB for scant 2 flour. You can't taste it?

I'm always skeptical of candy recipes that call to set and be stored in the fridge. This looks like something a blogger tried to do once and it sort of came out OK so they just went ahead and pretended it was quality content.

Bonbons! across the top: rosemary caramel, yuzu-passion fruit, milk chocolate salty caramel middle: coconut & black sesame, orange, dark raspberry in Zephyr

Was it Dinner Lab? I though they shut down ...

Such fancy flavors! Did you get fresh yuzu? Good luck selling and have fun!

Caramels have so much sugar, they may be exempt.

Are you familiar with WWOOF? http://wwoof.net/#wwoof I haven't done it but a friend had some good experiences WWOOF'ing around New Zealand. Good luck!

The depth doesn't matter that much. 2" is sufficient for most normal sized layers. I would only consider 3" if I was making a tall cheesecake or was going to use the pan as a mold to set layers of cake and mousse.

Nice! What do you use for coconut milk powder? I get the little 50-60 gram packets from the Asian supermarket but they all have a dairy ingredient - casein or something, I don't recall.

Sorry for your loss. Grief affects people differently, but as far as I know loss of appetite is not unusual. Just try to eat something, it doesn't need to be haute cuisine.

@btbyrd that's kind of genius in a disgusting, gluttonous, USA kind of way

@curls I did see Notter's thanksgiving showpiece, it's fantastic! Instagram, for whenever I need to feel inadequate But my 3 year old nephew was pretty excited to eat a chocolate tail feather and turkey eye so that's what counts, right?

Mix it with Dulcey. Or half Dulcey and half milk. Oh, so that's why they make Caramelia

My (American) Thanksgiving turkey: I'm no Ewald Notter Plus pecan marzipan with maldon salt and honey-walnut-cardamom marzipan with candied lemon, both dipped in 60% dark chocolate.

I think this is the heating pad I got: https://smile.amazon.com/Sunbeam-756-500-Heating-Pad-UltraHeatTechnology/dp/B00006IV4N/ref=sr_1_4_a_it?ie=UTF8&qid=1479946467&sr=8-4&keywords=heating%2Bpad&th=1 I don't use it for melting, just for keeping things warm. I love to buy kitchen toys as much as anyone, but I would have a hard time justifying a $6-700 melter for a few pounds a few times a year. And the 6 kg might be a little big if you are only using 1-2 kg at a time, that's why I don't use mine as much as I thought I would, I don't bother with it unless it will be at least half full (3kg). That's the problem with chocolate equipment, it's often either too big or too small and frequently expensive! Do you do more molding or dipping or something else?

Does it say "heavy"? Or say what the fat percentage is? I wouldn't really call adding milk to cream adulterated since both products start out as one, but I suppose they might add milk to thin the cream down to a certain fat level. I usually buy 40% manufacturing cream for my professional use but what I see in the grocery store is 36% or 30%. So maybe when they separate the cream out it is all 40% and they add milk for different consumer products. As for the pure designation, I think that is one of those terms that isn't really regulated and gets stretched. Pure, natural, artisan ... Or small enough amounts don't count, like how they can round down fat grams so 0.45 turns to 0. Just guessing. So I take it you'll be reading the label more thoroughly next time?

I only have the Mol d' Art 6 kg so can't comment on the other brand but I'll share my experience. It is a good size for molding, big enough to dump chocolate back in without too much mess. Yes, it does melt fairly slowly so if you can plan ahead and leave it to melt overnight that's best. Right now mine is full of Santa scrap to be made into more Santas in the morning! Kerry is right, you can get a very thick over-crystallized layer on top of the chocolate if it sits for a while at working temp. If I'm between tasks, I'll turn the melter up to 35 or 40C to prevent that. Or melt it out with a hair dryer as needed. But honestly, I don't use it as much as I thought I would when I bought it. I often end up melting chocolate in a large bowl over hot water and just working out of that. Sometimes I'll melt the chocolate over a bain marie then pour it into the melter to temper and work from. I recently got a $20 heating pad that is almost as good. Since it's not a tempering machine, you're always going to have to check and adjust temper & temperature, so don't expect worry-free chocolate making. How much chocolate do you usually temper & use at once?

If you watch the internal temp carefully they should be fine, you just wouldn't want to leave the meats in the hot oven too long. Searing will warm them considerably, it shouldn't take too much more heat to get them warmed through to the middle.