Kerry Beal

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.

Are you heating your molds before backing off?

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.