Kerry Beal

And this is how we know it's time to go home! And why the defective light light is on on my dashboard.

Yup - added a bit of glucose towards the end too - but it didn't stop it from crystallizing because I was paying no attention to how much I'd cooked it. Andie's recommendation would be to steam the ginger until tender first - I did steam rather than boiling as some recipes suggested.

For sure - the FD would be different. How about caramelized then FD'd for the crunch?

Third time might just be the charm. Though I kind of like cookie number 1 a whole lot. You'd be making them a whole lot smaller though! And chopping the ginger a bit finer. 140 grams flour 1/2 tsp soda 1/2 tsp salt 120 grams butter 110 grams sugar 20 grams golden syrup 2 tsp ginger 1 large egg 50 or so grams chopped stem ginger 350 for 13 to 15 minutes

Version 2 - nope! Just happens I came up with some stem ginger that I had candied 2 days before we left - it's totally over crystallized - so perfect for this project. Next version - will go with solid butter.

Version 2 underway 185 grams flour 1/2 tsp soda 1/4 tsp salt 2 tsp ground ginger 170 grams butter melted 110 grams sugar 35 grams golden syrup 1 large egg (65 grams) 30 grams water 50 grams stem ginger chopped

Stem Ginger Biscuits FP style - ver1 Not there yet! But a very yummy biscuit. 185 grams flour 1/2 tsp soda 120 grams butter melted 110 grams sugar 20 grams golden syrup 1 egg 1 tbsp water 2 tsp ground ginger chunks of stem ginger 350 for about 13 minutes.

FrogPrincesse stem ginger biscuits version 1

Kimchi pancakes for lunch before I have to go back to ER.

I'd be eating it as a snack! Dried kraut, dried apples and caraway. Sprinkled on top of mashed potatoes. I've got on my list to do freeze dried sauerkraut - figure it will be like the freeze dried kimchi - a perfect snacking food.

Gingerbread - the cake - for work today.

Sophie - a few of us here have made bean to bar chocolate a time or two. A Patric (Patric Chocolate) did a demo back before he started his successful bean to bar chocolate business. Link here. The equipment that was being recommended to conche was an Indian stone spice grinder - this has since evolved into a more purpose driven piece, easier to clean, more pressure exerted on the product. Here that allows you to start with nibs and grind them in the unit that will be used to conche. Here is a link to some cocoa liquor I made from nibs in my Sumeet. I made a fairly smooth temperable chocolate with it.

I decided that since I'm straining out the nut bits, then putting them back in - that, while it might have some benefit, not enough to make a mess in the kitchen several times. So I give it a few cycles of heating to 50C and stirring in the thermomix before I strain and squeeze it once.

Ass end of the loin I think. They were quite wonderful.

Got my oil from Amazon.ca for a good price. Link.

Maximilian Affair. In the box cauliflower puree and perfect pork chop.

Two nurses didn't take a brownie this morning - not quite the same thing?

Excellent - can't wait to have you playing along. Free shipping was only to the US - but as I recall they offered me a discount equivalent to the free shipping in the US. I like this idea - must look into a mist trap.

This morning's offerings - cheese muffins for rounds, brownies for ER. Now I'd better get to work

I find the cup blows off when the vacuum pump starts up.

Now there's a thought!

One of those things that I simply had to try - wasn't convinced it would work. Mr Mike feels it's not practical. In it's dry form it tasted like a crouton. Not sure of it's use in it's dry form. I suppose you could make stuffing and FD it, then reconstitute. Perhaps french toast?

Anna gave then a couple of hours at 54.5C from frozen - then a minute or so on each side on the little BGE.

Experiment day! Freeze dried a baguette - had it in my mind that that steam oven might be useful in the reconstitution of bread. Not a resounding success. First we tried steam - then started thinking that perhaps that would gelatinize the starch on the outside and interfere with moisture getting into the loaf. Took it out, ran it under the tap a couple of times and put it back in supersteam at 125 for a while, started to get quite soggy. Let it sit to try and redistribute the moisture. Then gave it a convection bake at 350 for 30 minutes. You can see a couple of rather dry spots at the end. Where a lot more moisture got in through the areas where some of the crust had cracked off - we got some soggy areas. In all the taste was kinda funny - perhaps a bit stale. Anna has suggested we try again with a known baguette - and reconstituting immediately after freeze drying to remove any stale issues. Will need some work on the rewetting too - perhaps the chamber vac to suck moisture right into the crumb?

Anna is the only one who had veg on her steak. But she managed to save room for plated dessert. Vanilla bean ice cream, kahlua and a chocolate shard.