Kerry Beal

Excellent!

Shipping is dear from Amazon.ca - bet pharmacy can order it for you much cheaper

I think that degassing in the chamber vac is helpful / tiny bubbles are an issue

Here's what I found to mold A little in the bottom allowed to set Stuff him in - bang for bubbles Take him back out I'm in here! Too soon! Good insulator. I'm still in here! Now I'm out!

I had a huge bottle that I probably bought from a pharmacy to make hand lotion a number of years ago. I use about 10 ml of it every month or so to make a mixture with witch hazel.

Electronic guillotine? Tell us more.

Stu - the reason I opted for the wild crystallization method rather than seeding was because the chocolate is out of temper. I'm a huge fan of doing it your way (the half melting method) when I'm starting with in temper chocolate. Saves a lot of time!

That would be The Spice House in Chicago. It was apparently the original.

Found about 220 grams of gelatine in the cupboard, added around 250 grams of water, melted it in the microwave after it had hydrated - added about 400 grams of glycerine that I had heated with around 50 grams of glucose. Coloured with a bit of waterbased colour and then added around 15 grams of 95% ETOH - didn't have any denatured so used natured. Tomorrow I'll see what I've got around here to make a mold from.

Noticed they missed adding it.

That would give it a longer shelf life - can you PM me the recipe and I'll give it a go?

This is the one. I used panko instead of white bread crumbs, a bit of canadian whiskey instead of brandy. Replaced the 175 grams of self raising flour with 170 grams of flour 5 grams of baking powder and 2 grams of salt. Steamed for 15 minutes then high pressure for 35 minutes.

I'd love to see the label to see what it's made from. I make gelatine molds but they definitely get moldy after a while.

The sous vide peameal bacon was a success.

Treacle Pudding made in the IP - creme fraiche - the rest of which will be beaten into butter over the next couple of days.

For sure you can. And if she wants them done - then I think you should. I'd probably temper using the wild crystallization method so you are not adding any new ingredients to the chocolate. So heat to around 45C, then cool to 27C if dark (25 if milk), then heat back up to around 30C. Walla! as Lior would say.

Nope - Baby Duck was definitely fizzy - many bottles sparkled past my tongue in my teen years. Revolting stuff actually.

I found it excellent - no 'issues'.

I usually add some fresh chocolate when I retemper anyway - except for bunny and Santa eyes - those I keep a measuring cup with dark chocolate and retemper over and over - by the end of the season it's probably 80% cocoa butter - but works just fine!

Cold duck was the still version of Baby Duck wasn't it?

Today I had the pleasure of meeting up with @pastryani - and look at the treats she brought me! She has had her EZtemper 1 year to the day I just noticed - and she has certainly made good use of it.

Today @Alleguedeand I had the pleasure of meeting up with @pastryani and having lunch at The Copper Chimney. Pappadam Onion bhaji Paneer makhani, butter chicken and lamb roganjosh - rice of course. Garlic naan all around.

Instant Pot + induction cooktop = Italian Wedding Soup

There you go and now I recall watching Harold and Maude again after that post!

Sous vide bacon gets a brief cook. Got some nice fresh eggs (the girls have stopped moulting and started laying again) - cooked up with the left over steamed broccoli in bacon grease.