RobertM

The “big” players (think Kraft caramels) cook their caramels in vacuum, assuring the same conditions for each batch are the same. They bring it up to temp so quickly that the Mailliard reaction doesn’t have time to develop, so, into a holding tank it goes where it’s kept at temp for x time to develop the color. as for me, I never had such equipment. I cooked in open kettles, in all kinds of weather..... there are moments now where I really miss that. But, those moments pass quickly.....

A long time ago, in a land far away..... I took a class from two men, one a PhD from Cadbury and the other a PhD from Brachs and they introduced me to the kettle. I like the idea of the temperature range on the unit; it’s a great size for a small batch (or a lab size); the cleanup is super easy with the Teflon; can have several batches going at once; and I can use the kettle for other confections. Years later, at one of our Workshops, we were graced by Mark Heim PhD, the head chemist from Hershey’s and in one of his demo’s he used the kettle.... so, if three PhD’s, from three different companies feel the kettle is a good tool.....who am I to disagree?

I watch over it and stir it occasionally. I’ve had batches where the condensed milk has burned..... as Chocolot said, the pot is super easy to use and clean and does work best for Maillard caramels. I use the small 5 quart kettle but have seen the larger ones used as well to great success. In fact, I think I’ve gone through several of them.....I hate to think back and count.....but, they last a long time.....

Here is my small copper kettle I use .....I have three others of varying size..... while some of you may disagree, the copper pots are amazing for caramels. but, don’t laugh, the electric kettle I posted does an amazing job and it’s very cost effective....

I have made a LOT of caramel over the years and I use copper kettle(s) when I’m making larger quantities of caramel (I’m out of town, but will post a picture when I get home) for smaller batches, I use a Presto Electric Kitchen Pot. (If you go to some of the workshop posts you can see it being used by myself and others)

Following....how fun would it be to recreate tastyKakes?

Parmesan crusted cod with penne pasta and a buerre Blanc sauce......‘Twas quite good

I’d love a good eccle....

This is sad...... But, put me on the 2021 list!

Wow, I didn’t realize I had such pull! I can’t make it and it’s cancelled......

Sorry for the delayed response. I called Landies and spoke to the owner, explained who we were and how we would appreciate a tour....they were happy to do it, and I agree, it was a great tour!

You could ask him if he knows people in the chocolate industry, how they got started, etc and try and suggest eG as an amazing source of information and knowledge base. (The eG workshop is an amazing place to learn and teach). kind of the “lead a horse to water but can’t make them drink” approach. and as you leave the booth, you say to the person with you, loud enough, but not to loud....wow, they really suck at tempering....don’t they!

You all are killing me......

I am from the Iron Range in Minnesota, (As Smithy mentioned) and Potica was always a holiday staple. Any chance (fingers crossed) you would share your recipe???

I just made a batch of shortbread from a recipe given to me by an English friend, almost your formula but with Semolina in lieu of the ground rice. Best shortbread I’ve ever had.....hands down.

Haggis flavored? Uhm....how did that turn out???

It was an incident better left to our fading memories....

Are you building it to code? Both city and health department?

Always add additional storage, regardless of how much you think you need. Add extra power to your place. Do not install power based on equipment you have, but on equipment you would like to have Really think about your working process, plan it out, and then really evaluate your plan always think about growth, new equipment, new molds, storage of product.

I’m a “bad boy”.....not a cool kid......

Would love a copy of the poppyseed cake formula, we make one at Christmas...it would be fun to compare (and you already helped tweak our formula)....

No SV of that bug??

Soooo....what would be the “new” formulation?? It sounds delicious.....

I do believe there is a law against Rubber Band abuse.....

Sadly, I won’t be able to make that weekend.....