Kerry Beal

They have a booth at PMCA every year - I've gotten some samples from them before - I believe that one of the folks from the workshop last year has bought from them - but quantites are large! Here we go - but not the person I recall talking about it.

Guess the 'patent pending' was serious!

My thought was similar - the picture didn't have that shine of the boiled version and all they talked about was baking - it's almost like the whole thing was an afterthought in the book but I recall Nathan saying how impressed he was by the gluten free bagel when he talked at George Brown.

In my chocolate lab - it's just clumsiness!

I want to make the gluten free bagels - I am unable to determine if they are treated to the bath or steaming like the gluten containing version. I suspect they might not be - don't know if starches gelatinize the same way that flour would. Any thoughts?

Indeed!

Ah - that would be low carb dough

Actually no burns sustained - the paper ripped and it landed face down on the floor.

I have a scimitar knife like that inherited from my butcher friend Huey when he died. I use it for large cuts of meat when breaking them down. And for cutting caramels sometimes.

Here's what happens when you pick up a fathead dough pizza that you have on parchment and the parchment tears before you make it over to the plate - 5 second rule. Little bit of top sirloin, couple of leftover mushrooms from the pizza cooked in the fat rendered from the steak.

Very little - all wipeupable.

Heat gun or steam cleaner.

I wouldn't hesitate to try them in place of chocolate chips in cookies. I do it with regular chocolate wafers all the time - I never buy chocolate chips.

The thing I've been able to temper with the EZtemper that I can't temper any other way is the 'chocolate' that folks make with all sorts of liquid sweeteners like agave - not supposed to be able to temper it - but strangely it works.

What does it work out to a pound?

Interesting! I'm also very surprised that Ruby would be released through TJ's at all - let alone not in the form of something like a Kit Kat. It's not available to suppliers yet I didn't think. Slicing the grapes makes sense - my attempts to freeze dry grapes whole was not very successful. The sublimating water needs to escape.

Ecole would be great for the tempering, business etc side of it - but most of the decorating comes when the students attend the master's classes in various locations around the world. Not to discourage anyone taking Ecole (after all I am the shelf life tutor)!

Their website shows the mac and cheese as a proper pie looking like regular pie crust (but in the pics it also shows one that looks like the one in your pictures). To me this looks like a 'hand pie'. Hard to tell if it's flaky pastry or bread dough - but I'm leaning towards pastry from their other products. From their website "We bake Aussie inspired individual sized savory pies in our signature butter crust." Can't quite decide how they have shaped it though.

Then I'd say you are good to go. I recall there were a few things not mentioned in the list of stuff you need that you don't find out until you are at that lesson - one that comes to mind is a stamp like the kind you use for sealing wax on envelopes. The other is the little punch for making the leaves for the end of the fruit.

Welcome @Barb19. Looking at your current work - while you admit to having some issues - I'd say you would probably get a fair amount out of the course. The only concern I might have would be the inability to get your hands on all the things he want you to have for the course before Feb 11 given your location in Argentina.

Missed the 'select' 'question - I like the taklon brushes.

Most of the stuff I sous vide I don't salt - find it gives things a hammy flavor - but the eye of round and this one seems to benefit from it.

I did a sirloin tip - salted in advance like I do the eye of round, 1 tsp per pound - let sit for 24 hours - then 55ºC for 24 to 36 hours. Browned on Big Green Egg. Thinly sliced.

I run them under hot water, put a bit of detergent in the sink and squish the brush in the detergent until it's clean.

Shouldn't that be drysonizing?