Kerry Beal

The filling that I tested yesterday - I put in the cup while I was piping the fillings, left it to firm up and cool and measured it the same evening,

It’s a good machine - works same as PAwKit perhaps to one more decimal place.

What's the unit you are looking at?

And I’m using ultrapasturized milk that had a best by date two weeks ago and it’s not turned yet.

It has to cool at least - it’s reading vapor so warm triggers an error

I debated adding mouths but got lazy. I mixed the white myself cocoa butter, titanium dioxide and silver lustre interference powder. The filling is eggnog - very rummy!

I was digging through my under counter corner cupboard a couple of days ago and realized just how many bottles of Saba I have accumulated! I'm going to make some rum and raisin bonbons over the next few days and adding some saba gives a nice raisiny flavor to the filling. But my absolute favorite use is as one of the ingredients for deglazing the pan after cooking a duck breast.

There are a number of Etsy sources - likely faster to receive as they’ve done the wait from Europe for you.

Malting and fermenting your own will take around 10 days or so I suspect from my previous malting experiments. Have you checked the brew stores?

Yeah it does / but it serves the purpose

https://www.ebay.com/itm/3-pcs-x-300gram-0-9-kg-900gram-Solod-Rye-malt-Especially-for-bread-makers-/332712788742

https://www.morebeer.com/products/briess-rye-malt.html

Does it matter if the buttermilk curdles in a muffin?

If your marble is close to the edge of the counter you can make a quick sweep off the side into the bowl.

Were you reading about it in Wybauw? Above 70º invertase becomes in activated (it's an enzyme, a protein) however I don't believe that invert sugar suffers the same fate. I think there was some confusion.

And yourself!

Well yes - dark chocolate setting would be the one - but I rarely would need to temper enough coloured cocoa butter to consider the use of a machine. You would lose more to the process than you would use to decorate I suspect. And what would you use for seed?

So I would work down to 27 for dark and 25 for milk. Reheat dark to 31 for dark and 30 for milk. As it starts to thicken over time push temps as high as 34.5 for dark, 32.5 for milk.

It would appear that it is not sufficient - where do you suppose we can get some of those B sterothermopolis indicators? Or a remote temperature logger that can be put inside the IP?

I wonder if it would be sufficient to put an autoclave strip in there to determine that it had reached and maintained temperature sufficient to sterilize?

But this is what that same site has to say about electric pressure cookers - https://nchfp.uga.edu/publications/nchfp/factsheets/electric_cookers.html

Colour, bitterness

Looks like the basic recipe I started with too!

Am I correct that there still isn't reassurance that this IP can safely maintain 15 PSI throughout the entire cooking time and therefore isn't really safe for pressure canning low acid foods?

Funny @Chocolot and I were discussion this this morning and decided this was probably the mold being used by Stick With Me Sweets. I need to go through my domes - pretty sure I have one or two in there along with the deep difficult ones.