Kerry Beal

I see we have successfully brought you over to the Darkside!

Kinto Canada is where I got that induction one.

I like 64 for the pork massage.

Dubovic is teaching at Melissa's antlier this month. There are still spaces I believe.

LOL - I am sometimes forced to do that! My little travel kit caused me to pull out my little first aid kit the last time we were in Vegas and my serrated knife caused the de-tipping of a finger as I recall. Now my first aid kit is another topic of discussion - I can't administer shocks - but just about anything short of that!

What then are your tank temperatures and chocolate temperatures? If your chocolate temperature is 31.3 - that seems a bit high - go for something between 30.0 and 31.0.

Got me thinking about a topic I started a few years back. What Do You Take Along?

What are the temperatures for the various parts of the tempering cycle?

And what settings are you using for what chocolate?

What is your machine?

Early days in the experiments.

G'vine Floraison.

Headed out this am with plans to stop at the market for green beans and Sobey's for ground pork. Plan to make Fuchia Dunlop's dry fried green beans. Forgot to take the pickled mustard with me, so in discussion with @Anna N decided to get some full sour pickles as I figured the brined but not dilled pickles would be as close to the Sichuanese ya cai or Tianjin preserved vegetable called for in the recipe. It's a little out of balance in the pork line - but quite delicious. The housekeeper who was in to change the bedding and clean the call room, enjoyed her bowl as well.

At what point in the process are you adding it?

Of course those same folks might not understand cursive!

Yes - and most of them have a probe that goes into the pan. Mold'art also makes one with a digital readout - it does not have a probe.

Indeed it is loud - long hose though so you can put it in another room

Well it was supposed to be a steak with an egg added after - but their meat order hadn't been delivered so it was the sandwich meat they did have, sautéed up and an egg cooked separately added afterwards.

Perhaps a compound forming between the calcium component of the impure salts and a chemical in the tomato water.

The Chocolate Lab has a Fuji. Perhaps others as well

There are a number of new digital melters these days - competition maybe? Why not phone and ask?

Aging eyes - saw the title and wondered who would want to successfully freeze humans!

Have you had a look here? Not commercial production houses but most of us were working from recipes from various places.

That should work - I usually melt overnight at around 45º C.

Crock pot is too warm to melt chocolate - even on the lowest temperature you'll get lovely caramelized chocolate overnight. In a melter - stirring doesn't matter - you give it a stir in the morning. If your melt temperature is a little high and your chocolate high fat - you might get some separation that will need to be stirred back in.