Kerry Beal

Essentially it's dry - so I melt and temper the chocolate and mix in the yogurt along with some freeze dried fruit.

25 RPM is good.

Got one of those - large pilot size - stashed under the foyer.

What's the material it's made from? Bet you could.

Costco has the Greek Gods Full fat here (not every time I'm there though). I freeze dried it and it was wonderful in a bark.

Well - I'm dead in the water this morning. Was polishing and air drying - involved a bit of turning on and off of the pan - the attachment for the pan - where it goes in to the kitchen aid - appears to have given up the ghost. I'll have to take it out to my guys in the machine shop and see if they can rebuild it and make it more robust. So one application of polish on the cereal - which is where it shall stay I guess.

Perhaps we should offer a class in Canada?

It was indeed!

A few of us were in Las Vegas a couple of weeks ago doing a panning course. I've done one before and wanted to up my game in finishing products as I didn't find I had picked that up before. So of course now that we are home we need to play a bit and see what we can produce. I took some Corn Pops cereal and gave it a whirl today. So - not quite as round as I would have liked them - but I ran out of time and chocolate! I'll get them polished tomorrow morning I hope before I head out for the day and my dry ice disappears in a puff of smoke! Anyone else have some panning to show off?

Whipped evaporated milk was a key ingredient in a lime pie that was a favourite my mother used to make.

Tried that with my FD sous vide steak - rehydrating with the rehydrated osmosome - not sure if there was any advantage. With the information above that longer rehydration leads to moister meat - I might have had a different result.

Most likely too hot when reheating - although insufficient seed could also play a part. For dark chocolate and seeding - it is only necessary to cool down with seed in place to about 90-91 (I work in C so to around 32-33). As long as there is a tiny bit of unmelted chocolate when you get down there (or it is just melting out when you reach the temp) - you should be golden. Once I've been in temper for a while and I notice my chocolate starting to get thicker and over tempered - then I might heat it up to a max of 34.5 (94). If I heated it this high initially I'd throw it out of temper. To correct - add more seed - and stir! You don't need to start from scratch. I add seed a bit at a time rather than all at once so I don't end up with a lot of unmelted seed when I reach working temperature.

Excellent - added to list to watch for in appropriate stores.

Franci - out of curiosity which brand did you buy on Amazon? I was rather disappointed in the ones I found in the stores locally - weren't close enough to saba for me.

Molds tend to be a little more forgiving of chocolate that is out of temper than truffles are.

Thanks for the pasta rehydration information - I can certainly overcook my pasta!

Spoke too soon - got $15 invoice from Fedex today.

That's not right! I didn't pay any extra on mine - the 'package' we purchased on Kickstarter was supposed to take care of that. You need to contact Jeff.

Ah yes - forgot you were south - should be even easier to find. Look for the little Lorann bottles. Cheap as chips. Check Michael's Arts and Crafts.

Try a health food store - or older pharmacy.

I found those the last time I was at TJ's - crack is right! They didn't make it home.

peggy welcome. I haven't reconstituted the pickles or kraut - I'm using them dry. Shall try to remember to try it and report.

Punjab market has it.

I might have some of that around the house.

Exactly what I suspected was happening. The other one fit so well - I could see these legs just didn't quite want to slide on!