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BJBigler

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  1. BJBigler

    Ice Cream Machines

    I'm looking for an ice cream machine, with integrated compressor, under US $2,000, with removable bowl, and at least 2 liter (2 quart) capacity. In my research, these conditions all seem to lead to the Nemox brand machines, and in particular, the Gelato Pro 2500. The problem is that I can't find very much information about it or the company. I've yet to find a consumer review, I can't locate any entity in the U.S. (distributor or manufacturer) that would be responsible for the warranty or repair, and I can't even find a vendor in Los Angeles, where I live, that sells the machine. Does anyone here have any experience (bad or good) with this machine, or with Nemox products in general?
  2. Hmmm...the tuna I did last night seemed to be overdone at 140F, but the milky white appears at 120F, too. Keller does the following: 1) Bass 143.6F 2) Monkfish 147.2F 3) Tuna 139.1F
  3. I'm having some problems getting rid of the milky-white stuff when doing fish this way. I tried Thomas Keller's recommended "quick salt cure" method, but that didn't seem to work. I've yet to try the brining method, but I was wondering whether there was a recommended salt:water ratio. Thanks for any advice.
  4. BJBigler

    Making Cheese

    Has anyone ever used one of those wine refrigerators for aging cheese? They would seem to keep an ideal temperature, unlike my normal refrigerator, but I'm not sure about humidity and air circulation...
  5. Greweling was kind enough to reply to a call for help. He states that gelatin use in the book is always powdered and of the Knox variety. I looked at the sheet-to-powder conversion thread yesterday before posting here. It seems a bit of research went into it, but somehow the calculations (or my method) seem off, at least for the marshmallow recipe. For instance, take this snippet from the thread: "Remember - this is by WEIGHT. Knox x 1.19 = Silver" In the marshmallow case, if I take the formula, I'd have to use 20 grams X 1.19 = 23.8 grams of sheet gelatin. In other words, MORE gelatin than the 20 grams I actually used. One question I'd have is whether the weight includes hydration, or considers the dry weight of the gelatin sheet. Twenty grams of powdered gelatin is roughly four packs; twenty grams of dry sheet gelatin is about eight sheets. When I hydrated-then-melted the 20 grams of sheets, I got something on the order of 1/2 cup of liquid gelatin, without much in the way of water content. I don't think that 20 grams of powdered gelatin, mixed into the water called for in the recipe, would yield a solution anywhere nearly as dense with gelatin.
  6. I'm having a bit of trouble with the marshmallow recipe -- in two tries, I'm getting a substance more rubbery than airy. I'm guessing it's an issue with the gelatin, but I'm not sure. I've been weighing out 160 bloom sheets (e.g., 20 grams for a half recipe of marshmallows), hydrating them, and then melting them over a double boiler. This process ends up with a lot of melted gelatin, and seems to be much more than the two percent the recipe calls for. Am I missing something here? What's the proper way to measure the gelatin? Thanks for any tips. --Brent
  7. You'll have to include me in those having used only the PolyScience unit. I am happy with the device, and can recommend it for its excellent build quality and general ease of use. It also happens to be somewhat cheaper than Julabo's similar product, and (for what it's worth) made in America. Too, Thomas Keller, who has many more resources than I and would likely use only the best, has several photos of the PolyScience devices being used throughout his kitchens in his newest book, "Sous Vide." I might wish for some design enhancements in future versions. The control unit, mounted on top of the heater element, could be shifted back an inch or two, which would create the feel of more working room in small pots. Switching from Fahrenheit to Celsius (and back) is not intuitive, and requires that the unit be shut off and restarted, rather than just pressing a button. Changing temperatures using the rotary knob takes a long time: the increments are in tenths of a degree, and could be more easily specified with a ten-digit keypad, which could also be used to add additional presets beyond the three now supplied. PolyScience might also do well to market an inexpensive plastic container with a fitted lid to minimize energy losses. These suggestions are not to complain about the unit, however. I am generally quite happy with it. Also, if you buy this unit, you'll probably want to buy the protective cage. It allows the unit to be used in shallower pots, and probably should be included as standard equipment.
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