rob1234

Is anyone with a Creami still also using a regular style ice cream maker? I have a Lello 4080 that I haven't used since getting the Creami that I'm debating about selling, wondering if there's anything it would still do better making it worth hanging onto.

Thanks, yeah I also sprayed in the sink and used as lightly as possibly but Pam comes out pretty thick and quick. I have some Kirkland canola oil spray I might try today. Yes, but when I pulled them after 40 minutes at 400 they looked underdone with tops and bottoms still being white so I put them in and out for probably a total of 50-55 min at 400 and then another 5 outside the molds, which got rid of the cul blanc but they were way overcooked on the outside at that point. Too hard crust and burnt tasting. I’ll do some more today and pull them at 40 min regardless of how they look.

Do you wipe out the excess baking spray or just spray and use? I tried making these, spraying the molds with Pam, but it seemed like way too much and there was a lot of grease everywhere after cooking. They did slide out extremely easily though.

I received my Searzall Pro pack. It was supposed to come with Booker and Dax’s “proprietary torch head” but it just came with an off the shelf BlueFire torch head. Is that what others have gotten? Haven’t had a chance to use it yet. *Edit. I guess I should have just checked their indiegogo page. "We are working with the same parent manufacturer as Blue Fire. We tested a number of slight variations to find the best model. The original intention was for original branding and packaging, but that would have caused further delays."

Phaidon usually publishes these kinds of restaurant cookbooks. I would look through here https://www.phaidon.com/store/cookbooks-food-and-drink/ and see if you can get some of them through your local library. Then purchase the ones you like best after that. My favourite to cook out of from this style of book is Simon Wright's French Cafe or Saison.

We went to Montreal last year, ate at Joe Beef, Au Pied De Cochon, Nora Grey, Garde Manger, Bouillon Bilk, Ferreira Cafe, Le Passe Compose, and Janine Cafe. All of them were great but Garde Manger was our favourite as well as Bouillon Bilk. Le Passe Compose for lunch. Patrice Patisserie would be a must stop but I think it closed.

Thanks. I have some cooling off now before I freeze it. Rereading your post I missed the rapidly chill after heating comment and just threw it in the blender, I rapidly chilled it now though 20 minutes later. What spin setting did you use, sorbet?

Nice, what temp is that?

https://youtu.be/jEQYWDw-1B8

Lots of recipes to try here https://pacojet.com/en/category/recipe/

The middle image should have a 1/7 in the bottom left and left/right arrow buttons in the bottom right. You can click through the 7 images to see the recipe.

I thought that at first as well but it does basically show the recipe if you click through the images.

Was it preheating? My Electrolux oven turns the fan on while preheating and then off when it reaches temp.

Miele's are sold in pretty much every single appliance store in Edmonton, surprised you can't find one in Calgary. Trail Appliance has them, even Best Buy. I suspect Miele will release the new 7000 series in Canada next year so might be worth waiting. They just released the 7000 dishwasher recently. The current 6000 series has been out for a while.

Yeah but they also said "Among All-Clad’s product lines, I’d avoid D5/D7/C2/Copper Core/nonstick for reasons stated above–they are priced too high."

On sale at Massdrop if anyone is thinking of getting one. https://www.massdrop.com/buy/polyscience-control-freak-induction-cooking-system

https://www.testek.ca/en/control-freaktm-induction-cooker-from-breville-polyscience.htm Looks like it's still on clearance. One thing to know is the 20amp cord is huge. It's like an inch in diameter and 10ft long. I was planning to leave the thing on my counter all the time but the cord takes up way too much space. Not sure if the 15amp version is better.

Thanks. I ended up recooking some quinoa separately. Did some cracked corn, farrow, and wheat berries for 25 minutes all together and it seemed to work ok. Combined with 7 other random seeds and nuts I had laying around and only used about 60% of the mix to equal 210g. Should be ready for the oven in about an hour.

I'm unclear about a few things with the grain count recipe. The recipe has 210g nut, seed, and grain mix which I assume is weighed using cooked grains based on the fact that the total bread yield is 1kg but on the page with all the different mixes they total 210g using raw grains. When I cooked the grains for the mix the mix weighed a lot more than 210g. Should I use it all or measure out 210g of it when I mix it in? For cooking the grains the bread recipe says to mix them all together and pressure cook for 25min but the page in volume 2 referenced in the recipe has different cooking times for each grain. Again, which is it? When I cooked quinoa for 25 minutes it was mush.

Thank you.

I'm trying to make the grain count bread and it says to pressure cook the grains per instructions on page 3-376 but that page is about selecting the correct cooking vessel for baking bread. Anyone know what the correct page reference is?

Kenji rated it the best backyard pizza oven https://www.seriouseats.com/2017/05/best-backyard-pizza-ovens-review.html I have the blackstone oven which also works great. There's also this coming for indoor http://smartovenpizzaiolo.breville.com/us/

Someone from Breville posted on Chefsteps a few years ago that they were working on a home version. I had assumed it ended up becoming the poacher. Speaking of new Breville appliances, I haven't seen this mentioned around here yet. http://smartovenpizzaiolo.breville.com/us/

That's not true. I emailed about two errors I found and they acknowledged them in January and March but neither are on the corrections page. One was the incorrect pullman pan size in the pain de mie recipe and one was the incorrect page number reference for parmesan cheese water in the parmesan sour dough recipe.

Having said that, I sometimes have to hold the mixer in place so it doesn't fly off the counter when mixing at that speed so maybe it should be slower.