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Everything posted by Kerry Beal
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I enjoy roasted cauliflower on pasta.
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Maybe you want to grow your own?
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That would be gfron1's shiny heart!
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What did you buy at the liquor store today? (2014 – 2015)
Kerry Beal replied to a topic in Spirits & Cocktails
Just had a little taste of it - liquorice, sweet liquorice, caramel, some other herbs that are familiar but I can't put my finger on. Quite tasty actually. -
What did you buy at the liquor store today? (2014 – 2015)
Kerry Beal replied to a topic in Spirits & Cocktails
Not bought - but brought to me by one of the nurses - a gift from a family member from Holland. Any thoughts about it? What should I do with it? -
I suspect that getting the milk solids in there will add some buttery flavour that you wouldn't get with clarified butter - but only a suspicion. I think I had this idea I wanted to make it since the Morato book calls for anhydrous butter in most of his recipes.
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Yup - no water in it.
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So here is the anhydrous butter melted. No popping. Added 4% to melted dark chocolate and tempered. Dipped a couple of the ice cream pieces on a stick. Don't judge my dipping skills - I didn't want to shake or scrape too carefully in view of their fragility!
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Not sure - will have to melt a little and make sure it doesn't separate into water and fat - but I suspect it did.
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Wanted to add some extra drying time because the ice cream was rather thick slices and I had to go to work. When the new dial comes for the drying time I'll be able to adjust it - but I'm kind of stuck with turning it off - then back on, dialling through the freezing time and restarting the default 5 hour drying time again. So these guys had over 10 hours drying time - well over! I put some sticks in the ice cream before putting it in - they are way too crispy afterwards and would just shatter if I tried. Now when the girls come this weekend to play with chocolate - we can dip some of these. One of the hazards of neapolitan - it wants to come apart at the interface. Anhydrous butter - sure glad I put the paper on top - I lost a little over the edge. Re do of the tomatoes, sweet onions and the Thai eggplants - I'll do the side by side stir fry of the fresh, frozen and freeze dried over the next couple of days. Peaches and cantaloupe - thought there was ice on the peaches - but I think it was sugar crystals. They are very flavourful. The cantaloupe is quite amazing - will have to let hubby taste it dry in the am - then see what happens when we reconstitute. Hot sauce - not sure I can compare - I think I need to grind this up so that all the layers are together - cause I noticed that it is darker on the bottom. All I tasted was salt and heat - none of the lovely pepper flavour - but I wonder if it's there but not in the part I sampled. It shall wing it's way to Tri2cook - I'll let him form an opinion. Check out the ice rings left on the condenser after todays run - much more than usual.
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I've seen Big Green Eggs cause fires on wooden balconies.
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Perhaps they are magic beans?
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Sounds fabulous! Started a batch of bacon curing today - determined I'm going to clean out the freezer and there was a 10 lb pork belly in there. There will be FD'd bacon in my future.
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When I made the Mango Lassi filling - I used what would have been equivalent to about 200 to 250 grams of mango puree to 480 grams of white chocolate. You might have to get a Freeze-Girl so that you can have unlimited peach powder!
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Most of us use either recipes and techniques from Chocolot's classic book "Candymaking" or Grewling's Chocolates and Confections or his Chocolates and Confections at Home.
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How was the dough?
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So you want me to do some mushrooms?
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I'm curious to see how it tastes dry - then what happens when you reconstitute it.
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Don't know - we'll see I guess! I do hate peeling peaches.
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Mango Lassi chocolates - freeze dried mango puree, Liberty greek yogurt with honey (not freeze dried), white chocolate, booze, glucose, a bit of citric acid and a bit of lactart. Oh yeah and a drop of dilute rose otto. Last batch just out - I added an extra 3 hours of drying time - the onions were perfect - the chopped tomatoes just the slightest bit damp - suspect with 4 extra hours they might have been perfect. They were a little crowded in the pan - spreading them out a bit might have also helped. The tomato slices that were having a do over were perfectly dry, as were the yogurt cubes. The pork skin was strange - it was dry but what I thought was moisture was fat that had been extruded. Not crispy by any stretch of the imagination - shall have to see how it grinds. Basil was very dry and crispy. The wine is pictured above - sticky, strangely burnt tasting. Of course I should have tasted it before I put it in there - might have been the same! Found some flavourful peaches at the market today (only ones with any smell at all) - and a couple of slices of cantaloupe to add to the next run.
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1 kg of mango puree reduced to powder. I've actually taken out 40 grams from the bottle before vacuum sealing it - making Mango Lassi filling for chocolate. Butter apparently blows up in Freeze-girl. So much fat that when the heat hits it it melts and it's under vacuum in there. So in my effort to come up with anhydrous butter - I'm going to put a very small amount in - covered in parchment with a few slits cut in it and the parchment held down with a silicone band. I figure if she blows it's a fairly small amount for clean up.
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Just add water and vodka!
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In-n-Out Pop Up - Toronto - Did Anyone Go..?
Kerry Beal replied to a topic in Eastern Canada: Dining
Damn - that Gonzales Burger looks fine! -
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In-n-Out Pop Up - Toronto - Did Anyone Go..?
Kerry Beal replied to a topic in Eastern Canada: Dining
Didn't hear about it until last night - not that I would have been prepared to wait in a long line. Perhaps next vegas trip!