mcdiarmid

Can anyone explain the particular rationale for the sorbitol, isomalt, and glucose syrup in the bacon chip recipe (the 5-220 version, not the apple butterscotch version)? MC doesn't explain in that particular recipe. I am guessing that the sugar alcohols are being used as humectants and not for their sweetener properties since there is syrup in the recipe already. Has anyone made them with just syrup and compared them to the MC version? Ideas would be appreciated.

We routinely grill the whole rasher on our BBQ at a low temp. No cleanup other than a burn off after. Plus our next BBQ grilled meal gets a nice bacon flavor.

Thanks for the welcome. Been a long time lurker.

Based out of North Vancouver, Canada. Books came last week and in a moment of online terror, were left alone at our front door without a signature. This is despite the big sticker announcing the package cost on the side plus the "signature required" delivery service. Luckily, I got my neighbour to come over and protect it for me. I have a biochem and medical background with home cooking as a hobby and stomach pleaser. The MC is one of the most pleasurable textbooks to read (and for long periods of time).

Hello, I am looking for a recommendation for a precision scale and wanted some opinions. First some ideas of what I am looking for: -accurate -at least 0.01 if not 0.001 gm measurements (the 0.001 would only be used for error measurement) -relatively inexpensive (an almost universal desire for everything in life) -available in Canada (or tariff free under NAFTA) -tares -calibrates -won't break if something too heavy is put on it (not sure how much a concern this is) I have come across web sites and have looked at the following and was interested if anyone has and dis/likes them: Proscale Simplex Series Jennings Mack 20 Jennings JS-XV series Precision Digital Pocket Scale Thank-you for any advice/info.