Steb

Well I'm impressed--this burner was a fantastic purchase. I've got next to zero experience in Chinese cooking and first two recipes I did from Grace Young's 'Stir Frying to the Sky's Edge' definitely more than satisfied my taste buds.

Concluded just to make it an outdoor wok--powerful enough exhaust fans get super expensive, plus I need another fan to pump in fresh air. So I ordered one of these '130kbtu' high-pressure propane burners with adjustable 0-30psi regulator. Also noticed that Grace Young's latest book was released back in May.

I've just moved into a new place and in designing the kitchen, it just struck me that I have a steel-lined concrete-slab ceiling and corrugated-tin walls with bedrock behind. Remembering this thread and similar from last time I was dreaming about indoor 'woking', I'm thinking it now might be a possibility. I've read many fire safety warnings about running these things indoors, and how many underestimate how fierce they can be. So I'll get an externally vented commercial exhaust system if I need it to handle the fume issue. I'm thinking of somehow mounting the burner on granite/Caesarstone/(firebricks?) for stability and heat capability but I notice commercial units are water cooled. Can anyone suggest where other problems may lie? What exactly is the safety issue with them? Is it the huge amount of heat at ceiling height, or do they flare up, or superheat whatever they are mounted in causing it to explode? I assume the heat to the sides of the heat can't be too excessive otherwise the operator would tan, but I am concerned how close the fridge should be to it. I also notice indoor units have flame cut-out detection and reignition--I can see that as being important for normal gas hobs where you can leave something cooking for hours, but anytime I've used a wok before on high heat, I'm never leaving it unattended. Any thoughts? Cheers

I've seen these pretty big, maybe about about 7 inches x 5 inches. But all youtube videos and recipes I've seen turn out miniature ones. I guess those frozen sheets of pastry just aren't big enough. So I bought a block of puff pastry and rolled it out to over 2 feet long and maybe twice as thick as the frozen sheets. Rolled it up, cooked it and I'm getting 4 x 3 inch palmiers. The pastry seems to rising ok, but maybe there's more potential I don't know about. Does anyone know how big a sheet of pastry they start with to make these huge elephant ears?

Cheers Kerry. Not sure why I didn't think of transferring the mixture out of the pot for cooling... Yes, strange about the sugars. This is our brown sugar: and our demerara: It sounds like your demerara is our brown sugar and your turbinado is our demerara. I assume the first picture was what you used in the recipe correct? I shall try again in a few weeks to save too much weight going on, with the proper cream. Thanks

My mother bought some fudge the other day and reminded me that she has spent her entire lifetime trying to make fudge work. So I thought we'd make some to give her peace. Of course egullet was my first point of call for a recipe, despite probably having 5 or 6 on the bookshelf. Thank you Kerry for the recipe. The results were quiet weird actually. At first it didn't get the semi-crumbly texture of fudge and was more like a soft stretchy caramel toffee. I couldn't lose the gloss from beating. I even got the power mixer on to it, but still it was glossy and stretchy. After a night in the fridge, a cube of it would hold shape by itself, but it would collapse from the heat of the fingers. It was still dark non-crystally. But after another day loosely wrapped in the fridge, the block started to turn into real fudge, from the middle outwards, lightening in color. Two days later the entire block was real fudge. Was crystallization just taking longer than expected, or was the fridge just drying it out? If not, I considered where I might have gone wrong: 1. The recipe says brown sugar but demerara sugar is pictured. Demerara here in Australia is more like a raw sugar, larger crystals and usually used in coffees. (Dark) brown sugar is finer and softer and can be heavily compressed. Are either valid? 2. Altitude - I'm 2000 feet up so theoretically I'd have to reduce the soft ball stage down by 4-5 degrees. I didn't do this. Nor did I do a soft ball test on it - I simply went by temperature. 3. Whipping cream - I was a bit scared to use the lite thickened cream we had on hand for this. This was 48% fat, but most importantly, our thickened creams here contain gelatine and vegetable gums. I've just noticed the container has 'not suitable for whipping' on it. 4. Inexactness of ingredients. Glucose always annoying to measure accurately, volumetric weights of solid ingredients I'm never confident with, especially with brown sugar that can be very light or dense. Also I only estimated the modified quantities for differences between American cups and Australian cup sizes rather than with doing it exactly. 5. I made it in enameled cast-iron to eliminate hot spots, so cooling was very slow. With my mother eager to taste it, I transferred it to the fridge to speed up the cooling. Do any of these sound like fudge killers?