Kerry Beal

When you do an experiment you change only one thing at a time - break this into a series of batches, and make one change in each

Just make clarified butter from unsalted butter and use the fat only

If you are determined to soften the chocolate - would you consider a few percent of butter oil?

https://legourmetcentral.com/vincente-sicilian-cream-of-pistachio-spread/

When you make it yourself - it tends to be a clear syrup - brands like trimoline seem to be crystallized into a form like crystalized honey. Doesn't seem to matter which you use - you get the same effect.

Just looking at the instagram recipe share between David and Susan on those cassoulet toasts - he said in his recipe that she told him that she used some Goya white beans. It looks like a can of Goya butter beans. Do you recall which ones you used?

Really?

I recall that you broke into the top a number of times during the cooking to get the perfect crust. I also remember that by the time it was done cooking - it was very late in the day!

Two come to mind - bone marrow - first had at Joe Beef in Montreal. Fatty and beefy, nice pickled something with it - I recall mustard seed, the perfect toasted bread. Pan seared foie gras - cooked outside on cast iron pans at the Good Earth Winery in Niagara region. Must be the fat!

I've made ganache with various caramelized white chocolates - including stuff I've caramelized myself. You have to add a lot of cocoa butter to get the right texture. Not noticed any particular issue with thickening,

Contact the company - they’ll be able to help

Kind of a creepy looking dude.

I think I've always used soy sauce in it. 3 tablespoons each of oil and sherry vinegar, 1 tbsp of soy sauce.

Couple of little potatoes at the right time would make this a nice sheetpan meal - Chicken with Caramelized Shallots

Was that' Chicken that Rocks' from way back in eG?

You need to determine what temperature the egg incubator operates at and whether you will have to do anything to adjust that. You can put a dimmer switch on most heaters to dial in the temperature you are after. A dehydrator, which has a fan, is useful as the circulating air tends to help more with keeping things the temperature you want. I actually have two lab incubators in my chocolate room in which I keep colored cocoa butter and my guns.

Made some hazelnut torrone - unfortunately had the brilliant idea to use a stainless container as a mold - not easily released. I've got a million molds in this house - why did I use that I ask? Big batch of Dulce de Leche ganache for truffles - gotta get something made before Christmas rolls around.

Melt the chocolate in the microwave or double boiler - add something between 1/2 to 1 cup of oil per 5 lbs of chocolate. If it's belcolade couverture it's fairly liquid anyway to 1/2 cup will likely be sufficient. Grape seed oil, sunflower or safflower oil are good choices.

She needs to either add some extra cocoa butter or some neutral oil of some sort.

And you could probably take the chrome ring out of the glass hole and repace it with a silicone ring.

I would probably hit thrift stores armed with a tape measure and the probe. That's how I find particular lids for particular pots. Not sure how big the hole is on most glass lids but those are probably the ones I'd be drawn to.

https://www.kijiji.ca/v-other-home-appliance/city-of-toronto/can-opener-hamilton-beach/1639852365

Get the 16 inch

Or a pie server with a side for cutting angel food cake?

Yup - likely the butter powder - more like a gianduja texture than a chocolate texture.