Kerry Beal

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.

There is an item called a Coolbot. It controls an air conditioner to make a closet into a coolroom. Homemade walk-in

Blanch yes, toast no. Sugar added and heated just until dissolves - no syrup made. Might be fun to see what would happen using the Kuvings.

Here's the recipe I put together the last orgeat phase - of course if you don't have a thermomix - blender and heating I'd say Orgeat Recipe By: various 250 gram blanched almonds 400 gram water 350 gram sugar 50 ml vodka or brandy 1 or 2 drops bitter almond oil 3 drops mixture of half cap of orange flower water , and half cap of rosewater Directions: soak almonds for 30 minutes, discard water grind in TMX, heat with water at 50 C for 15 minutes, strain through cloth, squeeze. Repeat two more times. (you are adding back the almonds to the same water you squeezed them from each time) Add sugar and heat until dissolves. Cool 15 minutes, add liquor and flavour ingredients. Bottle.

It might have been. I would be interesting to see if the molds that Suzanna Yoon is using are the easier ones. Even the two that CW makes that are the same shape - one is a few grams less than the other seem to release differently.

You can buff with a badger hair brush (I use a japanese varnish brush from Lee Valley) - but then your entire surface will be matte.

I haven't found that using a set number of minutes is necessarily helpful. Milk and white choclate often don't show signs of setting until much longer than 2 minutes even if in perfect temper. Chocolate freshly tempered will take longer to start setting up than chocolate that has been in temper for a while. That being said - if I see no signs of my chocolate starting to set around the edges in 10 minutes then I'm pretty damn sure I'm not in temper. I agree that letting your molds sit at room temperature until you see signs of them starting to set around the edges before bunging them in your cooler is wise. It's the whole latent heat of crystallization thing - when chocolate is rapidly crystallizing (particularly if it is in good temper) - it gives off heat - “the latent heat of crystallization”. It can get warm enough to throw itself out of temper. So once you have molded your item, made your shell etc - wait until you see it starting to lose shine and become glossy around the edges - that is the time of most rapid crystallization and the time to pop it into the fridge for 15 minutes or so to carry off that latent heat. A fridge with wire shelves that gives good air circulation all around the mold is ideal. With clear molds - I leave it in until I see the chocolate starting to separate from the mold. (please forgive my repetition here - I have this whole spiel about latent heat on my computer in 'notes' and I probably send it out once a week to someone who asked me on my website why they are having problems).

Jim - those deep dome molds are terrible for requiring coaxing of various sorts to get them out. I think it's suction created by the particular shape. I once made the mistake of using a couple at a demo for the Luxury Chocolate show in Toronto - there I was with no freezer and a few hundred people in front of me - whacking the molds on the table repeatedly. Not great when you are mic'd.

One comment - change one thing at a time as you work to sort this issue. If you change a bunch of things - you'll never discover what the problem is/was!

Twas that sort of double negative!