Kerry Beal

Jim - not sure where I wrote about it - but the prefilter of the cake safe is just interfacing. So if you take one of the filters with you to a fabric store and compare the various interfacings to it - you can buy several yards for not much money and cut it to size yourself. (oops - I really should read to the end before I post)

Really big pimple squeezer?

Grabbed a couple of portioners from the restaurant supply - one 2 ounce the other 3. Perfect for spreading tomato sauce on pizza. The two ounce portioner seems to be perfect for this size dough.

I haven't tried the Iwata HPLV. 25 molds at a time - I'd be considering the Fuji myself - 5 at time the Grex.

It is indeed the latent heat - I can make this effect happen by encouraging the latent heat to stay around - so what happens is the form V crystals get melted out in the heat.

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.