RobertM

It responds fairly quickly, but, what I do is raise the temp slowly as I’m cooking. If I do that, when I get close to the 150 F mark, then I stop raising the temp for about 15 minutes to allow the Maillard to kick in.

The Presto cooker is a go to for small batches of caramel.....I’ve actually gone through a few of them, wearing one out after another

If you can control the heat to a specific degree, you can cook the caramel at about 150 F and hold it at that temp for 15 minutes which should be plenty of time to develop the malliard effect. Then, raise the temp to finish the cook.....

I’m not looking for an early exit AND I would like to keep all body parts safe. Please forget the request.......l

Rob, I seem to recall you, Kerry and Jim recently completed a decoration class.....it would be awesome to be able to pick your brain(s) about some new and different techniques.....

If Mark is following this thread.... ”I hope you can make it to next years workshop”

Put me down for the attending list.....and if there is a Master Class, put me on that too

Modified Hummingbird Cake (I added a lot of coconut) and Coconut Rum.....

Absolutely. So, I tend to reference them by their name. Short shit would work....but, then, I’ve been called a little shit most of my life.....first my Mother and then picked up by my wife....

Why, yes, yes it would......and everyone has pronounced them delicious.....

Next.....without wearing it.....lemon tarts with a meringue..... which would probably make them lemon meingue tarts..... extra tart, just as I like them......

.....and the one in Vegas prior.....

Laugh.....it’s actually funny now....but,what a nightmare at the time.....

No....the heat was perfect.....the cheesecake crust develops this delicious caramelized crust (and if it looks like it’s going to burn, you can just put a sheet of parchment paper over the top and that will protect it) no....my tale is even worse than a burned cheesecake..... when we were wrapping it up to carry to the party, my wife bumped it and it ended up pushed into my belly.....luckily I didn’t press it totally into me....we were able to salvage some of it.....even though it didn’t look like a cheesecake anymore. We put it into a bowl and served it as Cheesecake Pudding....and the entire thing was eaten.......

This cheesecake raises a lot, but the sides and top create a sweet, caramel crunch. It melds beautifully with the soft, cream cheese Center.....

Thanks gfron, but....the tale of woe outweighs every other aspect...l.l

i made a Basque Cheesecake for a party..... there is great sadness to this tale. Let’s just leave the illusion of what was done right here....

willow - what type of soap did you use? beautiful shine!

My grandfather died without providing weights for the ingredients to our caramel for apples.... Rather it was “a scoop of sugar” “a tin of milk” “a spade of seasoning”......my nightmare....what size scoop? What size tin, and what kind of milk? A spade full of seasoning?? Come on..... i lucked into a caramels, toffee and fudge class and the instructors sat down with me and we calculated the weights. I was heartened by comments such as “this is a very premium caramel....” when we finished, they looked at me and said “keep this and share it with your family, so they don’t have to go through this in the future”

Hoping you had a quiet night......a very quiet night

We took our (then 7 year old) daughter to a factory tour of Herr’s potato chips. They had ketchup chips for sale and she wanted to try them. She fell in love with them, sadly they are as scarce as hens teeth around where we lived, and live. Friends of ours took their grandchildren to the same tour recently. We asked them to get us a bag.....and when we saw her two weeks ago, as she was presented with a bag of Herr’s potato chips, well, let’s just say that her inner 7 year old came bounding out.....

The EZtemper’s reputation is growing by leaps and bounds, and deservedly so. I saw this from Cacao Barry (a Melissa Coppel creation). Melissa gives the reader some valuable tips for chocolatiers, and one of them is.....well.....dear reader, click on the link to find out exactly what Melissa suggests..... http://wvw.barry-callebaut.com/l/251982/2018-07-24/73x8v

I don’t have any clue what a “cottage ham” is, but my mother would take the ham bone (and some of the meat) and boil it with a head of cabbage and potatoes. Called it “boiled dinner”. (Caveat: this particular has never, and will never be prepared in my home)

The great artists from the Renaissance used strategically placed oak leafs tomgreat advantage.

There is something VERY WRONG in this post. Am I the only person to see it?? Kerry has NO areas of weakness!! She has, IMHO, one of the best minds, talent and skill I’ve ever been fortunate to be around.