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Kerry Beal

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Everything posted by Kerry Beal

  1. Ontario.Asking him to get you a picture.
  2. I know someone who has a case like that they are looking to sell. It's in Canada.
  3. Host's note: this topic is broken into sections to improve server efficiency; the previous section is here: Trader Joe's Products (2015-2017). Picked these up yesterday - not sure what I should use them for - perhaps low carb canapes
  4. The low Aw must be the shear volume of sugar in there!
  5. We ate every last scrap! Most days we have leftovers - not today.
  6. Kerry Beal

    Factors affecting caramels' firmness

    It would be useful if we could see the ingredients in each.
  7. Kerry Beal

    Camping, Princess Style

    I put mine on a Corelle plate between a couple of paper towels and nuke it full power for perhaps a minute - depends on how much bacon and how much already cooked. It's always the best if cooked in pan first.
  8. Yup - fancy French name for thick stencil. Not exactly sure how I would define insertion ratio thought
  9. Kerry Beal

    Camping, Princess Style

    Or after the skillet a bit of time in the microwave for the stuff that’s too thick.
  10. Maybe some bitter caramelized sugar to cut the sweet?
  11. More about Nicolas Vanaise the chocolatier.
  12. The Canadian one that I saw had an adapter on the wall end of the cord that I suspect steps it down to make it compatible with a regular wall outlet.
  13. I do peanut butter, cream fondant or meltaway for eggs that size
  14. I believe I have that cookbook somewhere
  15. Kerry Beal

    Peeps: Marshmallowly Goodness

    True that - dipping their butts then
  16. Kerry Beal

    Peeps: Marshmallowly Goodness

    I've just been down in the chocolate room dipping the feet of some Peeps. Will have to remember to take a picture in the morning.
  17. Kerry Beal

    Melanger experimentation

    Indeed I could! Wonder if it would be heavy enough.
  18. And besides - you know I have a few extra being used in different spots that I'd bring around if needed!
  19. Kerry Beal

    Melanger experimentation

    I'm working on him for a better lid for the little bowl - no joy so far!
  20. Add the juice after emulsifying the chocolate and cream.
  21. May want to add it after the cream as ginger will cause cream to coagulate and I suspect galangal might as well.
  22. In the original melt you just need to get it melted. If you don't get above 33.5 it will likely have the same texture as the silk so you need to get a little higher than that.
  23. And now to make your life even easier - don’t bother taking it all the way up and cooking back to 33.5 - just get it melted (likely will happen at around 34 or so) and cool down from there.
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