Kerry Beal

I'm thinking you take copious notes to refer to in the future - no different than any class where things get demonstrated.

RE colored cocoa butter - Kurt will be shipping to me to arrive on Wednesday May 16. Anyone who wants to add an order to this shipment (I'm thinking the Canadians are the ones who will benefit the most) should check the website Chocotransfersheets.com and decide what you want - and talk to them at Glarus Gourmet. Call them at (707) 748-5658 and explain that you need it added to the samples that are coming to me for the Chocolate Workshop.

Must be full - let me do a little weeding. Try now.

Send me a PM - there is a bit of a break for eG members on the price of an EZtemper.

I realize I do have a Power Flowers discovery set / so we can make our own PRN

I think the majority will still be around. Another thing - can anyone who uses a dehydrator for their cocoa butters and is driving bring it along? We all remember the 'incident' and don't want to lose the cocoa butter. I'm beginning to get concerned about having colored cocoa butter for the workshop - Kurt and Nicole are not able to attend but said they would send stuff and I've been trying to reach him and ask if Canadians can add orders to the stuff he is sending - but I think we are getting close to the wire for him to send stuff. If all else fails I guess I just bring my collection but was hoping to avoid that!

So back to the original question now that we know mold was your issue - must mean your Aw wasn't as low as needed. Molds can grow at lower Aw's than bacteria. I suspect the addition of sorbitol alone won't be sufficient in this case. I wonder if a combination of sorbitol, invert and glucose might work? Do you have the ability to do Aw testing as you perfect your recipe?

Excellent - happy to hear it.

No - she says May 17th is the latest.

Yesterday was a shit show at work. I managed a few short minutes in the morning to mix up a batch of buttermilk quick bread, cheddar and chive - the loaf disappeared in about 2 minutes with the help of 8 burly cops - didn't get a picture before it was gone. But did make one little pyrex cup full and that was still in the call room for a picture. The sergeant is a bit of a baker - she requested the recipe while we were struggling with the difficult individual they had brought in. The leftover chicken soup from the other day got some lentils, sausages and spinach added to it. Fed a couple of cops.

But even with fresh eggs as the foaming agent - the boiling syrup should take care of salmonella and there won't be a lot of available water. Here is the ingredient list in Tunnock's Snowballs - a marshmallow made with egg albumin - I'm not seeing any preservatives. Ingredients Sugar, Glucose Syrup, Desiccated Coconut (16%), Water, Hydrogenated Vegetable Oil, Skimmed Milk Powder, Egg Albumen Crystals, Whey Powder, Fat Reduced Cocoa Powder, Soya Lecithin (E322), Salt and Vanillin. Allergies Information Contains Egg Albumen, Milk Powder, Whey Powder & Soya Lecithins Nutrition nutrient per 100g per snowball Energy kCal 446 kCal 134 kCal Energy kJ 1,866 kJ 560 kJ Protein 4.2 g 1.3 g Carbohydrate 56.7 g 17.0 g of which sugars 42.0 g 12.6 g Fat 20.8 g 6.2 g of which saturates 17.5 g 5.3 g Fibre 3.6 g 1.1 g Sodium 0.1 g Trace Salt Equivalent 0.4 g 0.1 g A Snowball is similar to the Tea Cake, with the addition of grated coconut to the exterior of a soft chocolate shell but with no biscuit base.

I've had that happen to pastry cream.

Perhaps it went from an emulsion to scrambled eggs that pushed all the water out?

Not my prettiest smoked salmon. Next time I'll cut into managable chunks and I will remember to pan spray the rack.

I guess what I'm questioning is whether marshmallows - egg white based or gelatin based actually require a preservative such as K sorbate which does it's best work against molds? Are you having shelf life issues with your fresh egg white marshmallows?

Saw this yesterday in the middle of the shit show that was my ER day - and forgot to respond. I think you have hit all the salient points - containers for sure - that's always an issue. Apron wise. I'll have a few IR thermometers but having your own would be an excellent idea. We'll have a copy of Greweling to plum for recipes but bringing other recipes you want to fool with would be a great idea. We will have glucose, invert, sorbitol, thin boiling starch, sugar, some compounds and syrups, frozen purees. If there is a weird ingredient required - ask me if we have. Yes to caramel rulers - couple of heat guns, hair dryers. Probably won't be a ton of molds - don't really want to drag mine all down there - but there have been some ordered and there will be the ones from the bars from the Friday class.

Sending via pm - good for 3 units in canada - anyone else PM me.

sending via pm - good for 3 units in canada - anyone else PM me.

I've never used K sorbate in a marshmallow. I've never actually seen a recipe that uses it in a marshmallow. And I've never seen a moldy marshmallow. Citric acid will help boost fruit flavor in a marshmallow - don't know if sorbitol is going to provide any benefit. Do you have the recipe that calls for the K sorbate?

I've got a 20% off for Canada - want to cancel the first order and reorder?

Did you get the 20% off?

I like apple, alder, cherry - I always used hickory when I smoked Indian Candy when I lived in the Queen Charlotte Islands - my dad had a friend who's company made axe handles - so I had an unlimited supply of hickory shavings for my Little Chief smoker.

One of the nurses is a serious fisherman - yesterday I was gifted a salmon fillet - brined overnight in salt, brown sugar and molasses. Pulled out the pin bones after brining (less smelly hands I find). Off to the fridge for the day to get a pellicle - later today about 5 hours hot smoke - haven't decided on the wood yet.

Was $179

Woot deal on Excalibur