Kerry Beal

So it's a skin on boneless loin?

I'd probably just add 100 grams more of the caramel to get the same texture. I'm a big fan of making tiny little batches to test a theory.

Thanks - soup has never been my strong suit.

I recall the first time I used mine. I wanted to make cheese bread just like we used to get at the National Bakery. I had to take the side rails off my Miele oven to get it in there. I had no idea how much dough. Suffice it to say there was dough coming out of all it's little cracks and crevices - it was days before I was able to pry it open and get it clean again.

'there's nowt so queer as folk'

Need some advice. Do you add cooked rice or raw rice to chicken and rice soup?

I've only ever seen tools made with good chocolate when I taught a wedding party how to make their own favours. She bought inexpensive tool molds from the Bulk Barn and we made them out of good chocolate. Here at Tomric - you could purchase the mold, and the packaging and make your own out of the good stuff. Or if tempering chocolate isn't your thing - get someone else to make it for you.

Hazelnut gianduja - it's about 1 1/2 inches maybe. I have a smaller one too - they might be around 3/4 to an inch each.

Playing with a mold I've had for a while - while I had the airbrush out.

So I was up teaching and helping produce Christmas chocolate with a friend today - she had made the flowing caramel ready to mold - didn't have an airbrush - so used a paintbrush to brush the tops of the caramel with melted cocoa butter. Not a single leaker from two plates of molds.

Imagine my surprise after searching all over hell's half acre for a bottle of this - to find it had arrived yesterday in one of my local LCBOs. Grab it now - it's apparently a one time order for the holidays

They mentioned soaking it for a period of time before cooking

Yup - just so. Takes a while for the invertase to have it's effect - and closing it off seems to be a necessary part of the equation I think.

I pinch off chunks and press it into the shells.

Actually that's what I did (well not with a rolling pin) here is the one I made for Anna for her birthday a few years back. Made one for myself as well.

A Pug Muddler - depending of course on how much you want to spend!

Slightly bastardized version of the Butternut Bottoms - very satisfactory - easy with the steam oven.

High pH makes pectin firmer apparently.

Likely not - as it's apparently the calcium reacting with the pectin.

I'd say it is. I wonder if the squash soaked for a shorter time might give a thinner 'skin' which I think I would enjoy a bit more. They tasted like a intense version of the original - a very squashy squash and a very appley apple.

Only one way to find out!

The concentrated apples - would have been better if they weren't ruptured - but the nurses made short work of them.

Concentrated apple - spent the better part of the day in the CSO drying out the surface.

Kimchi jigae

Butternut squash - calcium soaked, then simmered in sugar syrup - heated up and served with a bit of salt for sprinkling. Dropped it a the ER desk - they are working their way through it now.