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Kerry Beal

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Everything posted by Kerry Beal

  1. A pleasure as always - thanks @Smithy
  2. I'm more accustomed to being the enabler rather than the enabelee - however I am now the proud owner of the little Zojirushi NP- GBC05 mentioned above. I didn't need it - I have a 5.5 cup Fuzzy Logic Zo and most of the time I have been cooking rice on the stovetop in the interest of speed - but the review posted where she said it did a nice job on glutinous rice was what convinced me. My old Zo will head off to a new home this week - it's battery is long gone but it should still give @Alleguedemany years of service.
  3. Bag of frozen bones hit me on the head - blood dripped off my nose - wandered back over to the ER applying pressure. No one could find the spot that was bleeding on my scalp.
  4. Throw it in your chamber vac - that'll suck the foam out of it!
  5. There was discussion about the Microwave Peanut Brittle (recipe supplied by @Kim Shook I seem to recall) somewhere on eG recently - which seemed like good reason to make it. Very satisfactory and very simple to make. Made a few adaptions to the basics - put the oiled sheet pan in the oven to keep it warm before pouring out the brittle on it to give me a bit more time to work with it, used glucose instead of the less viscous white corn syrup and forgot to mix them before the first nuking so had to add some water to get things back on track.
  6. Made a batch of artisan dough with poolish yesterday and realize I forgot the add the extra yeast in the second stage. So it's in it's little containers and I expect in a couple of days it will have reached the point it needs to - but it isn't there yet! Which is probably not a bad thing since I have no mushrooms and it's Easter Sunday and the grocery stores are closed and can't drive with this damn boot on my foot.
  7. Well I took one for the team. Since I'm stuck at home unless I can get a ride to work because of this damn boot I've had time to get some stuff done and spend some money. I'm often asked about these 'cheap' Aw meters on Amazon and I decided it was time I got my hands one one and ran it through it's paces. WA-160A I was too cheap to buy it from Amazon - so I purchased from a vendor on Aliexpress - cost me $508 CDN plus another $35 dollars in duties/tax - had I purchased on Amazon.ca it would have cost me min $754 plus $98 in tax. So I pulled out my PAwkit - a 0.76 standard and made a couple of ganaches - 150 grams of 56% dark with 75 grams of cream and 150 grams chocolate with 100 grams of cream. The standard read 0.76 on both the PAwkit and the WA-160A so off to a good start. It can be calibrated if the standard is off. It doesn't come with standards but you can make your own or purchase from Decagon. I should have checked distilled water on both but I'm not sure I have any here. The one ganache was 0.71 on PAwkit and 0.73 on WA-160A - other ganache was 0.86 on PAwkit and 0.85 on the WA-160A - repeat readings on each were within 0.01 each time. IMHO it works just as well as my PAwkit. It comes with 3 lidded sample vials - I can use the disposable ones from the PAwkit in it but they are kinda tight so for liquids I need to take care around splashing. Also it 'snaps' together magnetically which is fine with solids but with liquids can cause splashing in to the instrument so stabilizing the bottom before bringing down the top is a wise idea. Making your own 6 mol NaCl solution - 100g pure NaCl, add into 200g hot distilled water, stir it. Cool to room temperature. 2. Keep the solution into a brown bottle for one week at room temperature. The solution AW value should be 0.75~0.77
  8. These T-fal pans have been fabulous on induction https://www.amazon.ca/gp/product/B01E3JK6IO/ref=ox_sc_saved_title_6?smid=A3DWYIK6Y9EEQB&th=1
  9. E170 is calcium carbonate - used in sufficient quantity to get the same white as titanium dioxide it would be too thick to spray (or likely even paint). So the new white is going to be yellow.
  10. I'll bet you are right. I don't have one of those in my chocolate room either!
  11. LOL - that's hubbies area of expertise and he's he's a little behind on his other projects. I have asked him to do it before!
  12. Picked up a Hotmix Pro Gastro at auction the other day. @Alleguede picked it up after the auction and dropped it on my doorstep - I quickly texted him and got him to take it back to the shop. It's 220 volts and I am not wired for that in my chocolate room and I'm not prepared to use it in hubbies workshop. Need to find a couple of parts for it - the whisk and perhaps the cup that goes in the top (not that I use that in my thermomix. The shipping from Florida for the parts is about twice the cost of the part so I'm hoping that somewhere in Canada sells them.
  13. You aren't a true eG obsessive if you don't try!
  14. What's that thread eG has on degrees of separation - Steve Smith (Red Green) had a big old houseboat he kept at the same place we docked our ketch. He used it to get away from home so he could write uninterrupted - nice guy. I think it's great that you can do your own contracting - "if you want it done right.." I'm sure if you can't find the molding you can set up a router to shape your own. If your hubby is too handsome - perhaps you can do it yourself!
  15. Yup - essentially cream and chocolate - of course it doesn't account for amounts.
  16. Of course I make lots of fillings that have an Aw in the 8's and they still seem to have a wonderfully long shelf life in spite of what the numbers would say. And other's as @pastrygirl says that have a nice low number but sugar bloom or fat bloom make them look like crap in a short time while they are still safe to eat. Here's what I assembled and used in a talk I gave at Tomric years ago. It's not how long things will last - more what things are likely to affect your product. < 0.61 - safe from osmotic yeasts < 0.65 - safe from xerophilic fungi (fungi that grow in low water conditions) < 0.80 - safe from regular fungi < 0.85 - safe from Staphlococci < 0.88 - safe from regular yeasts < 0.94 - safe from non pathogenic bacteria < 0.95 - safe from pathogenic bacteria Then I assembled kind of a general guestimate of shelf life > 0.85 - up to 3 weeks 0.7 - 0.85 - up to 3 months 0.65 - 0.7 - 6 to 9 months < 0.60 - microbiologically stable And here were some examples of various products I put together at the time chocolate and gianduja - aW < 0.3 caramel # - aW < 0.48 marzipan# - aW 0.65 - 0.70 fondant# - aW 0.75 - 0.84 buttercreams# - aW 0.81 - 0.87 ganache no additives - aW 0.9 - 0.95
  17. It's also useful to do a standing study on your pieces - store in different conditions and cut into a piece each week until you determine when they are gone. Not all shelf life is Aw related - sometimes the flavor goes off, sometimes they saponify - still safe to eat but taste like crap. An Aw of 0.75 is theoretically ideal - doesn't take on or lose water to the environment.
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