Kerry Beal
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Cheaper if you make your own alcohol - and I could suck the 95% ETOH back into a container for reuse.
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I’m sure you already know - but I recommend the alcohol over the brine. I found with the machine I had that saline tended to show up in the ice cream
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I prefer the point for the extra fat. When I get a sandwich at a Jewish deli - I specify fatty.
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That was fun yesterday!
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For sure - hubby would happily take it apart. He doesn’t recall taking one apart before and noticing if there we’re proprietary parts
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No good answer for you I'm afraid. Who's the vendor? Are you going to have to send this to Canada for repairs?
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Planning: eGullet Chocolate and Confectionery Workshop 2025
Kerry Beal replied to a topic in Pastry & Baking
Welcome @KWCC. Look forward to meeting you in person -
would still chop them
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Knead in the raisins after the dough has been made and taken out of the food processor.
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Pâte de Fruits (Fruit Paste/Fruit Jellies) (Part 2)
Kerry Beal replied to a topic in Pastry & Baking
Apple pectin is high methoxyl - not sure about the slow set part - that would likely be an advantage to have slow set. -
Pâte de Fruits (Fruit Paste/Fruit Jellies) (Part 2)
Kerry Beal replied to a topic in Pastry & Baking
What he said - if you are piping you don't need solid or it would just require reversing what you've done. If you want a layer on a cut piece then it needs to be solid. -
I compared my pAWkit with the one I got from Aliexpress - equivalent readings.
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Been a while - but yes I believe you can measure once it's at room temperature.
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Pâte de Fruits (Fruit Paste/Fruit Jellies) (Part 2)
Kerry Beal replied to a topic in Pastry & Baking
Which Boiron instructions are you using? The ones I have posted in the past all use apple pectin -
Pâte de Fruits (Fruit Paste/Fruit Jellies) (Part 2)
Kerry Beal replied to a topic in Pastry & Baking
What's it doing today?
