Kerry Beal

Those two molds are definitely the kind that are difficult to release at the best of times - but much worse empty. The pyramid mold usually releases fine.

What mold are you using?

The women?

Heat it with a microwave or hairdryer back to the working temperature. If too warm - yes - pour some out, work it again and add it back in.

Or the dessert called Dirt!

To go in your salt cellars? or your spiffy new pickle jar

Same thought

Berkel makes some of the best.

Yup - some of the All-Clad I have (particularly the 3 pieces I picked up for $10 each - aren't induction compatible. But the All-Clad I have that are induction compatible work beautifully on induction and are much preferred to lifting a cast iron pan.

I was kind of thinking some pimento peppers.

Picked up a couple of 1 liter bottles of Bertolli EVOO in the bargain bin at the supermarket. I chose to add onions.

Bought this Espetosul battery powered rotating skewer for myself for Christmas - today I finally opened it! Had some nice pieces of sirloin cap cut for picahana.

did you spritz those beans with oil?

Don't see any reason why not! The advantage of the compressor you can make batch after batch. K

Let me see if I can get one taken for you. Won't be til next week - but he does say that the rings should coalesce and you shouldn't see two separate rings. He says your choux is too dry - two rings side by side and one ring on top with a 12 mm tip Meanwhile - here's another underside -

I think that's a great idea - both the Koda and Frya were not available when I purchased my Pro. Now that I've realized that gas is my preferred fuel and seeing the burner pattern on the Koda I'd get the 16 in a heart beat.

I've told you before - resistance is futile! Of course you need boxes.

Got one of those bait rollers sitting in the chocolate room - perhaps one day I'll get around to using it!

This will be more like the tomric bar mold only a little more bendy. Do what you can to support them on a sheet pan, I'd probably pipe the tempered chocolate into them - then when they start to show signs of firming up on the edges - pop them in the fridge for 15 min or so until they have separated from the molds. You'll likely notice some de-molding marks because of the type of plastic.

Most people have a separate machine for white because the changeover is a pain.

They aren't heavy polycarbonate molds - but if all you need is to make some letters of a certain size - they should work just fine.

Lemon Sorbet - a recipe from one of those California Culinary Academy cookbooks from the 80's - this is essentially an Italian Meringue with lemon juice added at the end, then spun in the machine. Only thing it needs is a raspberry coulis and to be shaped in quenelles!

I use 140 grams for 1 cup of flour - and that’s what I’ve used for her recipes specifically

Indeed - we will expect you at our next Chocolate Workshop!

How do you like your potatoes cut?