ElsieD

Shucks, for a minute there I thought you responded to my post.🙂

I took pork cheeks out of the freezer today intending to cook them sous vide. Not having done them before, I did some googling and the instructions are all over the map. Can anyone tell me the time and temperature they have used? Thank you.

Too bad it's Heinz, not Hunt's. Love the mini bottle though.

I'm a little late to this but I like Miracle Whip and ketchup with scrambled eggs. The ketchup must be Hunt's.

Thank you. I don't know how I missed that. I must have been too excited about @Anna N 's post beneath it about the dried fruit. Which I have used twice now.

I wonder if it will work on tomatoes.

What temperature did you set the CF to?

I bought the lower fat Lauhhing Cow cheese when I was working on losing a few pounds. It's actually not bad.

I'm really intrigued by your method and would like to try it. Is it just regular homogenized milk (not low fat) milk that you use?

Avacream ice cream stabilizer mix. Composition: Guar gum Mono diglycerides Carrageenan Suggested usage is 7 - 8 ounces per 15 gallons of ice cream.

I found a place that sells it on-line in Canada. Cost is $12 plus $3 postage. Is that reasonable?

This is the recipe: 1 3/4 cups heavy cream (35%) 3/4 cup 1% milk 1/2 cup sugar mixed with 1 teaspoon commercial stabilizer 1/4 tsp. Kosher salt 6 egg yolks 2 teaspoons vanilla paste I have never had this happen before with any ice cream I have made.

Where does one find Caspian Sea culture?

Welcome to the forum and I'm looking forward to learning about Madagascar.

@JoNorvelleWalker It was when I was straining the custard that I noticed this. The mesh on the strainer that I use is quite fine but these little grains went right through it. I looked for Ruben's method and read that it has to do with evapourating some water from the mixture using heat but I could find nothing more specific.

I made a batch of vanilla ice cream using one teaspoon of the stabilizer and it had a "granular" texture. Not icy, but as though there were tiny bits of cooked custard throughout it. It didn't affect the taste but I'm wondering if I let the temperature get too high when I made the custard. What temperature do you cook yours to? I prefer taking the temperature as I find the direction to "cook it until it costs the back of a spoon" to be useless.

@CanadianHomeChef These are great charts, thanks for posting them. If you are looking for inspiration, try a custard based ice cream.

@shain Thank you!

Costco.ca is selling them for $218.99.

I have a question about refrigerating bigas and poolish. I am making focaccia tomorrow and prepared my poolish tonight and it is in the fridge overnight . I have also made bread using biga which stayed on the counter overnight, not in the fridge. Why are they sometimes refrigerated and sometimes not?

Just did the same thing with some raisins for pumpkin spice muffins. Amazing.

Thanks for this. Today I made date muffins for my MIL who likes one whole date in the middle of her muffins. I did as you suggested and had nice moist plumped up dates for the muffins.

@shain I haven't had those in years. Yours look delicious and prompted me to look for my recipe. Which naturally, I no longer seem to have! ☹️

That's a fine looking kitchen!

Congratulations to Michael Smith. I used to watch and enjoy his cooking shows.