Kerry Beal

So I came home early from Wiki cause there wasn't that much to do at the nursing home. This gave Anna and I an opportunity to run out to Barney's Bargain Barn where you really never know what you are going to find Weighed the bags of nut flours when I got home - they were between 1500 and 1800 grams each - sent a text to @Alleguede - ran back to buy the rest. Not entirely true - I left them about 3 of the almond flour. When I reached 30 bags I decided to stop. So pistachio, almond and hazelnut flour for ∼ $7.50/kg. And that's Canadian dollars.

Bastardized version of Lindberg's Baby

On offer at the Other Half Cafe today was the Philly Cheesesteak on fry bread. By the time my student and I got there it was just frybread. But on the way home we did find a place that had an Indian taco which was what she wanted in the first place. But on the way home we did find a place that had an Indian taco which was what she wanted in the first place. their menu

I know I said one question - but of course I never stick to that! How thoroughly did you stir the silk before taking that 33.3 measurement.

Oh yes - and one other question - what was the weight of cocoa mass and what was the weight of silk added?

So just let me confirm - you took the chocolate out of the melanger, cooled to around 32º C (checked after stirring to make sure that you weren't just getting the surface temperature), added the silk when the chocolate was at 32º C, stirred a bit more, then molded? Then put into the 19º C room to cool? If all that is correct - then the next step is to address the cooling. I wait until I see the molds just starting to crystallize around the edges (go from shiny to glossy) - then pop them in the fridge (wire racks, good air circulation around each mold) for 15 to 20 minutes or so or until I see they have pretty much separated from the molds. What sort of molds are those that you are using? Are you able to see through them to see when they have separated? Once that has happened - then I would leave them in the molds at a cool room temperature if you are able. It's ideal if you can leave them in the molds overnight - but production doesn't allow that for most people. It can take up to 24 hours for chocolate to fully crystallize and be it's most stable so that it is less likely to mark with fingerprints.

How thoroughly are you stirring before measuring with the IR?

So can you check The calibration of your thermometers in boiling water and ice water? Also try putting your moulds in the fridge for about 15 to 20 minutes after you have poured the chocolate into them.

Sounds like we need to address the accuracy of your thermometer. And perhaps your cooling,

Wow - that's quite the dehydrator!

In spite of Anna's concerns to the contrary - dinner was quite acceptable.

The two batches of fries in the freezer were removed and both cooked at 200º C for just under 4 minutes each. The first batch was larger - it dropped the temperature significantly more. Experiment #1 Experiment #2 2 was defiantly crisper and stayed crispy even when cool.

Paper Airplane tonight to compare to the Paper Plane last night.

These were nice and dry - only puddle was a bit of fat and some crispy bits that I enjoyed while I cleaned up.

Ah - my bad!

Pretty sure we might find juniper berries up here in a box

The lighting in the kitchen is rather poor - worse than usual this am for pictures. Buttermilk Impossible Pie for work today.

Salad with carrot ginger dressing. With apologies to @liuzhou - bokchoy and corn with chicken thighs.

Paper Plane!

Here is what’s left of what I took this am - rhubarb and date cake/muffins My lunch. There is mustard and relish hidden underneath.

Well done Jon - first of many fine messes I suspect!

Before poutine can play a part we need the other blade for the cutter - poutine fries are much fatter. I'm hoping it will show up early this week.

He and his delightful daughter were about half a mile up the road before we made our Intro to Aperol. Lit the BBQ and took the Control Freak outside. Blanched for 50 seconds at 200º C. Popped into the fridge for a few minutes then recooked at 200º C for about 4 minutes.

So this afternoon I had a 'student'. He and his partner bought Georgian Chocolates from it's owner and moved it up the road a piece into slightly larger digs. Catherine had been running it in a tiny closet sized room inside a gluten free bakery in Barrie. He has been using the EZtemper and recently started having trouble tempering. My suspicion was the issue was thermometer related and today's lesson proved that. He left here with a thermometer considerably more accurate than the one he had been using. He's got excellent folding technique - apparently his partner can wrap him under the table!

Not sure - just knew they needed something done with. Will likely eat with a bit of heavy cream.