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Kerry Beal

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Everything posted by Kerry Beal

  1. That would be similar to the California Pizza Kitchen's grilled chicken pizza - had one 20+ years ago - it made enough of impression that the ingredients are in my MacGourmet and I've made it a time or two. They used Bullseye BBQ sauce.
  2. Batons are much lower cocoa butter and higher cocoa mass - not quite as meltable as couverture.
  3. Milk chocolate is more 'amorphous' than dark (ie the crystals don't line up quite so neatly) so it is less leaky to liquid oils. Have a look in the Science of Chocolate by Beckett for EM microphotographs that show this.
  4. Ninja Canada - $189 pre black Friday sale.
  5. I can't stand dipping tools for round things. I roll round stuff twice in my hands - gloved hands - scoop a bit of chocolate onto my left palm - roll the ball between my palms - drop off the fingers onto the parchment. When fully firmed up - if there is an issue with the bottom - I'll go under them with a little offset - then repeat the process for a second layer. Often the first layer is quite thin like a skim layer on a cake and thicker for the second one. I'll see if I can find some pictures somewhere but I'm not sure if I have any. RE the leaking - a huge issue with peanut butter fillings. Adding something like tapioca maltodextrin can stabilize and minimize the leakage, or perhaps some non fat peanut powder.
  6. Where did you buy from? Notice the Best Buy ones for $199 disappeared really quickly.
  7. Welcome Jennifer. Look forward to 'seeing' more of you on the chocolate threads.
  8. Looks like Best Buy in Canada has the Creami available online for $199.
  9. As you said - a quick buzz then about speed 4.
  10. I have a new favorite base - use it for rum and raisin and butter pecan. Based on the Butter Pecan recipe from a Taste of Home. 525 grams half-and-half cream 200 grams brown sugar 3 large eggs, lightly beaten 175 g whipping cream 1 teaspoon vanilla extract 0.8 grams stabilizer (Paul Raphaelsons version from Underbelly - Locust Bean Gum : Guar Gum : Lambda Carrageenan - 4: 2 : 1) Directions: In a heavy saucepan, heat half-and-half to 175°; stir in the brown sugar until dissolved. Whisk a small amount of hot cream mixture into the eggs; return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and vanilla. Cool over ice - put into two Creami beakers. Freeze 24 hours, spin on Lite. (I actually bung everything but the vanilla into the thermomix - cook at 90º C until it reaches 84º C and coats spoon - then add vanilla)
  11. Send me a PM with an e-mail address and I'll pass that along to her so you two can see what's left. K
  12. In/closed - it’s a port to check temperature inside machine,
  13. Yes you can - PDF made with apple pectin and set with acid won't melt with heat.
  14. Grainy likely means old with form VI transformation. Try melting it to 60C and letting completely set at room temp. That might work if it’s not too far gone. using it grainy might show little lumps in the chocolate but it will temper. Then down another 0.2 or 0.3 and creep up as tolerated.
  15. Mine showed up Wednesday. Got around to opening it on Friday - now when will I get around to actually reading it...
  16. Yup - mixed in rum soaked raisins. I think the blade must turn backwards for this.
  17. I juiced Key Limes with an extracting juicer once - rather nasty juice with all that oil.
  18. It twists at the top - may need to loosen the nut inside.
  19. Jim - I don't remove the plastic hose each time - just unscrew the lid with the hose on it
  20. A shop is being closed and the owner is hoping to sell a lot of equipment - there is a Dedy guitar with 4 frames included. Owner would prefer pickup but items could be crated as required. I suspect that a Canadian purchaser might be the best. Here is the list - Doc13.pdf I can provide the e-mail address if someone is interested. The melter with two liners is a 6 kg apparently. Chocolate equipment for sale - adjusted.pdf
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