Kerry Beal

Score!!!!

Second go at the cereal - putting together a batch for Alleguede and I to polish on Monday. I realize that I was using way too much cool air the first time - adding a bit of chocolate and waiting for it to start to dry on it's own is the way to go - only adding the cold air to firm things up on occasion - got much smoother results. Grabbed a couple of pictures as the coating built up.

Which maslin pan did he get for you?

That looks wonderful - and an excellent excuse to watch my copy of Harold and Maude.

I'm going to let someone else answer the calibration question - I happen to have a reference thermometer so I check it with that. I'd probably go 57 degrees C or so.

I'd suggest a steak. A nice NY strip or rib steak. Give it 2-3 hours at 54.5 (if you like rare). Pat dry and quickly sear both sides with whatever method you have chosen.

So I suspect the lids would be even more challenging to remove than those on a mason jar in the chamber vac!

Looks pretty lovely to me David.

I have a chamber vac - so haven't had to try that.

$160 on amazon.com - check out automatic takoyaki machine. Oops - I see you beat me to it.

Welcome Trish. Pretty much the same deal I got on the oil from Amazon.ca I'll let someone who does a lot of meat answer the question on the fat.

Between the trip to Vegas and the hubby rewiring the basement I haven't been doing any freeze drying for a while. Finally fired it up - and this am pulled out the following. Some guacamole and some apricot spread. Dulce de leche. Wild blueberries.

Are these they?

Jim - did your raw potatoes go black at all after rehydrating? I was given to understand that they should be blanched.

But you'll notice that the OP was interested in a pan that could be used to brown sous vide fish - already cooked. Waiting for the fish to release will result in overcooked fish.

Not so thin they shatter - but not so thick they are clunky.

I score when it just gets tacky - then place under a weight as keychris suggests. After it sets the pieces snap apart.

Dill pickles are not crisp when reconstituted - and they remain very salty!

I like those blue Scott shop towels. Like a nice thick paper towel.

Sadly it will still be a couple of days before I can get to it - so likely wouldn't help - but great idea.

Those who know me realize I'm not into overt displays of just about anything - but I have to say that I feel very blessed to have found the friends and acquaintances I have through eG. Today as I was about to head on my way to work I got a text from Alleguede asking when I'd be leaving the house - so in the end we met on the side of the road between home and work and I was presented with this fabulous Bûche de Noël. I insisted the nurses wait to break into it until after I got pictures - they kept nagging me to get the pictures taken! It was quiet for a minute - then the groans of delight began! It is absolutely delicious - dare I say yummy! Yes indeed I am blessed!

The dry ice cools the blowing air without adding any moisture to it. Coffee beans are kind of the holy grail - we will all be trying to work on them!

Back in business - took the post off the back - discovered that the bolt that comes from the part that goes into the kitchen aid was fastened with a nut and that the nut had worked loose. Tightened it up, put everything back on and Bob's your uncle! So I still have a bit of unsublimated dry ice - but need to be at work in a short while so I suspect it's going to go to waste. Can't imagine it will survive 2 more days.

I've just found that that changes the edge and interferes when I'm working with coloured cocoa butter. I do better if I don't heat.

I pour it into a bottle in the freezer and use it mostly for gravy. I brown some flour in beef tallow, then a bit of vinegar and as much of the bag juice as I need for flavour. I might add a little extra water if needed. I don't bother to coagulate out the protein unless I'm going to use it in a clear sauce.