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Tri2Cook

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Everything posted by Tri2Cook

  1. I used 200 grams of the freeze dried corn, 250 grams of cocoa butter, and 100 grams each of the butter powder and sugar plus 5 grams of salt. I haven't done anything to temper it yet but the batch of milk chocolate I made before this hasn't been tempered yet either and it's solid, not soft at all. This stuff is literally like a really nice soft ganache. I asked the question regarding high milk fat levels from using butter or heavy cream powder having negative effects and was told by someone who does the bean to bar thing as a business that they haven't observed any negative effects caused by that.
  2. I'm not calling it a solved mystery at this point but, unfortunately, I may have some evidence to present on the problem with starch. I can't remember where we were discussing it but there was a post regarding Michael Laiskonis running popcorn through a melanger with other ingredients and mentioning that it shouldn't work. We were puzzled why that would be a problem as long as there was sufficient cocoa butter present. While I don't know what the difficulties he was alluding to were since he never specifically said, I've encountered a difficulty with my little corn experiment and I can't think of anything to pin it on other than the starch in the corn. Everything I did is a proven process other than using a starchy item as the base. Regardless, after over 10 hours out of the machine, this stuff is still the texture of a nice ganache. I don't think there's much chance it's going to set up any more than it already has.
  3. Tri2Cook

    Andrey Dubovic online classes

    I don't know, I'm a fan of making the observer use their imagination a little bit every now and then. Besides, it got three (that we've seen so far) lessons out of one mold... so efficient too.
  4. Not actually chocolate but I'm putting it here anyway... Freeze dried corn (a gift from Kerry Beal that inspired this idea), cocoa butter, butter powder, sugar and sea salt. The live action shot. It's actually out of the machine now and tucked away to cool. After about 20 hours in the machine, the final color isn't as nice as I'd hoped (picture the above with a slight grey-ish cast to it) but this was just an idea test anyway, there are ways to solve that problem if I decide the buttered corn bar is worth doing again once I get it tempered and molded. Assuming it will temper and mold, it's still pretty soft right now after 4 hours out of the machine.
  5. Tri2Cook

    Dinner 2018 (Part 1)

    Doesn't look like a little too much to me, looks just right.
  6. Ingenuity, yes and they do look delicious... but I was thinking more along the lines of only Kerry would get a short break in a long and busy shift at work and spend it seeing if she could find herself some more work to do.
  7. Tri2Cook

    Have you ever had a buttery?

    I enthusiastically searched a few recipes just to see what I would be getting into because I don't have a whole lot planned for today unless the rain moves out. And then I saw that I would be laminating dough and decided to file it away for fall or winter... or not at all.
  8. Tri2Cook

    Have you ever had a buttery?

    I was thinking "have I ever had a buttery what?"... ...and then I saw that it's not a buttery anything, it's just a buttery. So nope, never had a buttery.
  9. Tri2Cook

    Dinner 2018 (Part 1)

    I don't think you need to worry about an apology for that. At least, if you do, then I owe a whole lot of people a whole lot of apologies. This particular topic is like a bullet train. You turn away from the computer long enough to take a drink of your beer and when you turn back, it's moved forward 3 or 4 pages. Add in me forgetting to check in on it for a couple days and I have to play catch-up all the time.
  10. Guess I'll have to look back through those pictures again... I thought you were.
  11. That's awesome. Doesn't apply to me since I wasn't at the workshop (and I don't need more colored cocoa butter at this time even if I had been) but that's a really nice thing for him to do.
  12. Tri2Cook

    Dinner 2018 (Part 1)

    I've eaten a whole lot of fiddleheads foraged by my late wife and her sister over the last 20 years. We'd eat them often when in season plus there were always numerous bags of them in the freezer for later consumption... no damage to report so far. I didn't make it out to grab some this year so I suppose we can see if I'm in better health going forward and just didn't know they were damaging me all along.
  13. Tri2Cook

    KFC's 11 not-so-secret herbs and spices

    While I have pretty much zero interest in recreating fried chicken from any chain, I've done more than a little bit of attempting to duplicate food from other fast food places I used to visit before I moved to a place where none exist. The difficulty in doing it, for me, is I don't want an upscale eGullet-worthy "better" version of those items. I want authentic tasting to the nastiest nitty-gritty. That's not as easy to accomplish as one might think. I've had results I could live with but none that got me where I was trying to go.
  14. Tri2Cook

    Working Surface for Chocolates

    I have two SS tables that I was able to get at a good price when a local restaurant was closing and I just recently acquired a 28" x 25" x 1.25" thick slab of marble that is going to stay on one end of one of the tables once I get everything set up the way I want it. But I'm not entirely sure I needed the marble, I was just able to get it at a good price as a remnant from a local contractor so I figured I might as well have it as an option. I can't think of any reason SS wouldn't be fine but I'm certainly not an expert in the chocolate field. I did any chocolate work (which was mostly dessert and decoration related, not molded or slabbed chocolates) at a restaurant I used to work at on SS tables. It's what was there so it's what I used.
  15. Tri2Cook

    Andrey Dubovic online classes

    I wasn't thinking the word silly would offend anyone. I wasn't thinking anyone would actually be offended by anything said. I was just thinking the class is available to all who want to take it, not sure it's fair to expect a few to spend the money to take the course and then come here and tell the rest of us how everything's done. Not really fair to the people paying for the course or the person selling the course. No harm in asking, just don't agree that it would be silly of anybody to not want to.
  16. I agree with you on reading all of the reviews. I read the negatives as well. I just generally try to weigh the good against the bad. When they start getting balanced or even in the general neighborhood of balanced, I really take note. But when the large majority are positive, I start considering the possibility that you can always get a lemon even if there are 100% positive reviews. I also tend to portion a certain amount of the really bad reviews, when they're surrounded by a majority of positive reviews, as potential sour grapes over something. That's just my approach, not suggesting others should shop the same way.
  17. Tri2Cook

    Andrey Dubovic online classes

    Sometimes it's difficult to get the intent on internet posts, are you saying it would be silly for them to not want to teach us something for free that they paid a lot of money to learn?
  18. Not sure, I'm seeing 69% of reviews at 5 out of 5 stars plus 12% at 4 out of 5 stars. So over 80% of the reviews are above average to the good.
  19. I've considered that idea as well. I've been into reptiles as pets for many years and have some really accurate high end temp controllers that I use to control enclosure temps. I have a couple sitting around not being used that are not as high end as the ones I'm currently using but they're still plenty accurate enough for this use so it would be an option I could try without investing in more equipment. The ones I'm using for the enclosures are proportional so they'd be even better at avoiding temperature spikes that temporarily overshoot the target but I'm not willing to remove those from my baby's homes or spend what they cost to use one for cocoa butter warming.
  20. That's another feature of the one I'm looking at that attracted me, it adjusts in single degree increments from 29 - 70 C (84 - 158 F).
  21. I found a dehydrator (NutriChef PKFD58) that claims to go down to 29 C (84 F). I haven't purchased it yet so I can't confirm that it's truth in advertising. I'll get around to ordering it one of these days because a warmer for cocoa butter and my airbrushes is exactly what I had in mind for it.
  22. ~2.3 kg 50% milk chocolate just out of the melanger. Looks good, smells good, tastes good... but I know better than to get too cocky with the chocolate gods. I'm not calling it a success until I have tempered bars out of the molds snapping and shining like they should. Since this started out to be dark chocolate until I discovered these particular cocoa nibs weren't going to work too well for that 48 hours into the process, my hands were somewhat tied on ratios. I didn't want to add more nibs this late in the process. So this is 750 grams cocoa nibs, 400 grams cocoa butter, 575 grams sugar and 575 grams milk powder. This was supposed to be a learning batch so I guess I don't mind that I got some additional learning in the form of having to see what the beans were giving me and adapting to it on the fly.
  23. These. I wouldn't so much say I decided, more like got tired of searching. Not exactly what I had in mind so I only ordered 5 in case I change my mind later but they're in the size range I was looking for (though at the high end of that range). They're just not as plain and simple as I had wanted. If I decide to stick with them, I'll order a few more.
  24. Thinking alike. I've already begun the conversion.
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