Kerry Beal

I'm here - I'm here. Really about the only machine you need in the kitchen if you only have room for one. I use it for anything I would use a food processor for, to mix and knead doughs, to cook and stir. Beating cream, egg whites etc. About the only thing the model I have doesn't do well is caramel - but I'm under the impression that the next edition actually does that better. Cooking in your thermomix

Cheaper if you make your own alcohol - and I could suck the 95% ETOH back into a container for reuse.

I’m sure you already know - but I recommend the alcohol over the brine. I found with the machine I had that saline tended to show up in the ice cream

I prefer the point for the extra fat. When I get a sandwich at a Jewish deli - I specify fatty.

That was fun yesterday!

For sure - hubby would happily take it apart. He doesn’t recall taking one apart before and noticing if there we’re proprietary parts

No good answer for you I'm afraid. Who's the vendor? Are you going to have to send this to Canada for repairs?

Welcome @KWCC. Look forward to meeting you in person

would still chop them

Knead in the raisins after the dough has been made and taken out of the food processor.

Apple pectin is high methoxyl - not sure about the slow set part - that would likely be an advantage to have slow set.

What he said - if you are piping you don't need solid or it would just require reversing what you've done. If you want a layer on a cut piece then it needs to be solid.

I compared my pAWkit with the one I got from Aliexpress - equivalent readings.

Been a while - but yes I believe you can measure once it's at room temperature.

Which Boiron instructions are you using? The ones I have posted in the past all use apple pectin

What's it doing today?

These are different readings on the same sample?

You can't get silk out of melted cocoa butter - the form V crystals are gone! You need to start from solid.

Welcome @MECO Not sure how easy Belcolade is for you to get where you are - but I find it well priced, good flavour and easy to work with due to viscosity.

His sticky toffee pudding - safely in my recipe file. Only one I'm happy with.

Damn

Never another thread about these. Maybe contact Vantage House who seems to sell them and see if they more information?

Chocolot Kerry Beal alleguede RobertM Eat.Choui GRiker AmyCaaaaakes md8232 curls RWood (hopeful) Robdoc000 tikidoc (maybe) Gwbyls Audrey Brown (hopeful) lambrecht gourmet Anniebakes

Also as suggested earlier mint oil might be an option to replace the extract. A lot of pharmacies around the world carry peppermint oil which is used for a variety of purposes and a few drops replace a tsp of mint extract.

So am I taking you off the list?