Kerry Beal

Repacked - @Anna N had some lovely baskets for me There is an inventory on my phone of everything in there

Translation sent in your general direction - translator willing to help with further questions.

Look forward to watching your progress. Remember chocolate will always show you who's boss as soon as you get confident!

The ribs that’s package tore as I was extricating them from the ice - sous vide 48 hours at 63 C - then CSO Steam broil for about 20 minutes with some Blues Hog BBQ sauce.

Pretty fine first attempt in my opinion. Welcome @beesknees - tell us a bit more about yourself.

I suspect a good wander through eG would lead to lots of suggestions - but longer life can be had with nut paste containing fillings (but then you may fall victim to fat migration and rancidity), adding alcohol as you noted, adding glucose, invert sugar, sorbitol, sugars. Making a caramel based filling also helps with shelf life. But like Tri2Cook - I will settle for a several week shelf life in the majority of cases.

My father joined the navy and was on exchange with the Royal Navy during the war. He taught the local Sea Cadets and I recall a lovely little leather folio filled with knots that he had made. Of course the monkey's fist was my favourite. I never mastered it - try as I might.

Exactly - I love the calving process! It was aided by some water resistant rubberized on one side gloves that hubby had brought home recently.

My fridge freezers are frost free. I suspect my little upright in the chocolate room might be frost free as well - thought I don't open it as often so maybe it just doesn't get as frosty.

If it’s for business testing cheaply before you send to lab for more expensive testing required by law might make sense though

Indeed - if it were for business then lab testing would be required. For home use...

We did. The basic water ganache that we made had no oil. There was a fair amount of sugar added.

I've got two of those - one day I'll clean those too.

Perhaps it's a bit of n of 1 testing.

Good plan - will do.

Tabla rosa Back in the door we have stocks (ham, chicken, duck, turkey, lamb) some puff pastry, pineapple juice, blueberries, andouille sausage, Italian sausage, lard, bacon fat, gravy, coffee and yeast - still a bit of room left. Nuts - almonds of various sorts including bitter almonds and almond flour, pistachio, pecans, pine nuts, sunflower seeds, hazelnuts - also some red fife flour. Can't face any more of it tonight. Need to figure out some sort of containment bins for the rest of the stuff that has to go back.

Have a look at this graph.

In spite of appearances to the contrary - I'm not a fan!

For some reason I'm under the impression that frost free is not a good choice for a chest freezer. Not sure where I got that idea though.

Keep in mind that graph refers to carboxylation of an extract - not plant material.

The Nova Decarboylator is a little oven apparently.

That's a gorgeous looking press.

Sous viding a half rack of beef ribs for a couple of days that I hauled out over here in the Great Freezer Clean: 2019. Also a couple of nice boneless skinless chicken breasts that came to hand.

I think carnauba wax is usually used to polish the sugar panned stuff.

The freezer is now cooling - and later this evening I'm going to go through everything and bin what needs binning and return what needs returning. I had one package containing a half rack of beef ribs that ripped open when I was extricating it from the ice - so it was re vac packed and is in the sous vide now for a couple of days. Oh yeah - and two boneless, skinless chicken breasts bathed with it for a couple of hours. Should be a nice accompaniment to the caesar salad I hope to make shortly.