Kerry Beal

Here's a recipe that gives you the alternatives - https://www.thespruceeats.com/basic-recipe-for-homemade-icelandic-skyr-2952689

Actually the beer store in Little Current on Manitoulin still has the bottles on the wall

Dextrose panning is a whole lot easier than sucrose panning - goes a whole lot faster and gives a shell with a cooling feel to the mouth. I added it though to illustrate how to make 80% solids syrup and that you don't need to boil it to a particular temperature.

Bonbonnière still exists in my world.

I beg to differ as my mother would have said - when you use the the term 'chocolate' it can mean so many things where I do consider a bonbon to be more specific. However it does dredge up memories of Peggy Bundy swinging a leg and yelling 'bonbon' 'bonbon'! I also agree twee is a fine word!

Could be a stamp - might be a stencil.

@Pastrypastmidnight is Jessica I believe.

Pop the blossoms in some ethanol to make an extract!

Here is another eG topic on sugar panning

70-80% solids - I don't know if that's a much a temperature thing or a add 70 -80% solids to water and bring to a boil. Note in this article that a more dilute syrup is used at the end to smooth which she didn't do - as I recall it's just a matter of taking the existing syrup - adding a bit more water and applying that. Dragees Here's my dextrose panning instructions - Dextrose Panning 2200 grams dextrose monohydrate 300 grams water 4500 grams centers 80% solids - bring water and dextrose just to a boil to the 4500 grams of centres wet surface just enough - then charge with 150 grams of dry dextrose add second charge of syrup when surface appears to be drying - don’t let it get dusty continue until you use up about 2/3 of your syrup - to the remainder add colour (make sure your colour contains no sucrose) - add 5% water to the remaining syrup and use to smooth

35-37 º C. Do you have access to dry ice?

I use either a heat gun or a hair dryer. Warm just a strip of the drum -keep the cooling going in the centers. untempered always

It's a dance you do when coating - you heat carefully (and slowly) the outside of the pan in strips from front to back. This melts the chocolate on the pan which then coats the product. The dance is between heating the outside, cooling the inside. You will have a gloriously clean pan when you are done.

Got myself a bunch of these 'swedish dishcloths' the other day. I picked up one at the gift show a few years back and have been using it in the chocolate room. It drys between uses, never smells and does a wonderful job of cleaning molds. review

You are not wrong - it’s just more dilute

Just make it without the glucose

For me it's the grape jelly smell of pseudomonas

Hubby built me three UV sterilizers at the onset of Covid - one went to the isolation center to sterilize N95 masks, face shield etc. The other to one of the clinics. Perhaps it's time to bring them home for chocolate - however I haven't had a moldy ganache for a long time (it would be really bad form since I'm the shelf life tutor for Ecole Chocolat).

That was always in the cupboard growing up.

Find a copy of our own @Chocolot's book Candymaking to learn about fondant. My strawberry recipe - Strawberry Center 160 grams strawberry puree 15 grams freeze-dried strawberry powder 6 grams shredded freeze dried strawberries pinch citric acid 1 teaspoon strawberry compound 150 grams fondant 285 grams white chocolate melted and cooled 25 grams butter 2 tsp booze DIRECTIONS mix fondant and room temp butter in food processor, add melted white choclate, puree and flavouring.

Using the potato water in the gravy. And I've peeled those potatoes with a paring knife! I recall attending the Heartland Gathering in Kansas City - I think it was @edsel who was making the retrograde potatoes that were all the rage at the time - peeling wasn't happening fast enough with a peeler. I think it was at least a 5 kg bag I peeled in a couple of minutes with my paring knife - of course the waste was horrifying! Totally off topic but I ran across this in the report when I was trying to find something about the potatoes and it touched me - @jgm posted this when describing her discussion with the reporter from the Kansas City Star who spent the weekend with us - "When talking to them, I found myself struggling to find words when trying to describe how eGulleters tend to develop a fondness, respect, and attachment to each other, despite the fact most of us have never met. I tried - and didn't really succeed - to describe what it's like to belong to this group, and how on fortunately rare occasions that we lose a member and find ourselves grieving deeply for someone we've never laid eyes on. We share each others' joys, failures, and accomplishments, and we get to know each other in ways that people in other online communities often don't. We learn from each other, challenge each other, and share the misery of various culinary disasters and frustrations. But I just couldn't find a way to describe how all this really works. I guess what it boils down to, is that eGullet isn't about food. It's about people who love food. We understand that food is more than fuel for the body; it's also nourishment for the soul, and we connect with each other on that level. I probably should just leave it at that. Jenny"

Yup - a ganache hides the strong fruit flavor. Try a buttercream - mixture of fondant and cooked down puree, some white chocolate, citric acid, butter and bit of booze.

"Did you hear about the couple that had been married so long they were on their second bottle of Tabasco sauce?" was how I heard it.

What are the results you wanted?

So - 90 minutes didn't do it - another 30 at 325º F didn't quite do it - so 30 min in the instant pot the next day did! I think 20 min would have been perfect - a couple of them were mushy.