Chefjpk

Sodium ferrocyanide is the anti-caking agent in Morton’s Kosher Salt. When it comes in contact with an acidic ingredient, a hydrogen cyanide gas is forms. Consumption is hazardous. My question is threefold. What is the percentage of Sodium ferrocyanide in Morton’s Kosher Salt? Should we not preserve lemons in Morton’s Kosher Salt? Is this product gluten free?

I use the tapioca maltodextrin to help absorb any oil/water that might leach out.

I'm sorry. I failed to mention that the cheesecake batter is being vacuum packed and put into an immersion circulator. This is my reasoning behind the long cook time. Thank you

I need some advice regarding a cheesecake recipe of mine. It's a savory cheesecake that uses: mascarpone-5# cream cheese-3# whole eggs-12 each A. P. Flour-1 cup Tapioca Maltodextrin-1 cup If I cook this in a water bath for about 2.5-3 hours, will the mascarpone break? I've tried this twice before. Cooking the batter, piping it into molds and letting it set under refrigeration for 2 and 3 days. Next the mold is removed and the cheesecake is reheated in a convection oven at 191C for about 8 minutes. Also, I have tried it t 205C. Any advice on this would be sincerely appreciated. Thanks, Johnny Kirk

I am making foie gras "truffles." If I wanted to envelope, popsicle style, the .5 oz foie ball with a truffle juice. Should I use a Kappa, LBG mix into the juice. Any advice on this would be appreciated. Thanks, Johnny

I have not worked with silicone baking mats in a long time. I am wanting to bake some cheese cakes. I have purchased these mats from J.B. Prince. I think that I should use a sheetpan for a water-bath. My second problem is that they are a little too big for my oven. Can I fold the end row over onto the other and just use the exposed molds? If any one knows of a good website for that I could learn about this, please let me know. Thanks in advance.