Tyler Kinch

Bought a Kenmore induction cooktop back in July. Previous to this, it was an electric. I have some experience on gas in a house I rent a few years back. I love induction. I can boil soup in less than a minute. Temperature control is amazing, and the response time is immediate. I can be boiling water on high, then I turn the burner down to low, and the water instantly stops boiling. The Kenmore only has about 20 settings (.5 increments) but I find that's more than enough. On the very lowest setting I can temper chocolate. I think, if I had the money, I'd get a really nice gas stove... but induction seems to be almost as good at the fraction of the price.

Sous vide root vegetables are the best. - Tyler Kinch

I already have the steam.. Worth getting the breville too? haha.

Beyond the Rack has a refurbished model on sale for $139.99CAD... not sure what the price is in USD as I only have a Canadian membership. http://www.beyondtherack.com/event/sku/50013/CUICSO300IHR

Ended up sprinkling some on top, and it worked good. Obviously not as nice as hiding them in the crust... also you can fit a lot more in the crust, so the popping effect on top was a bit subtle. Really loved the passion fruit flavour

I used Molecule-R's neutral popping candy, which I surprisingly found at bulk barn. Next time, I think I will put the crust mixture in the fridge for a bit before adding the popping sugar. This should give time for the melted butter to solidify again, and hopefully not interact with the popping sugar.

I was wondering if anyone else has tried making Heston Blumenthal's exploding chocolate cake. One of the ingredients in the crust is "popping sugar", which is basically unflavored poprocks. My understanding is that the chemical reaction that releases the C02 from the sugar is caused when water is introduced, and that the sugar is stable in a fat mixture. However, as soon as I added the mixture to the crust it started popping away... I added some extra sugar on top of the crust, but when I added the chocolate, it started popping again...... I'm a bit worried that I'm going to miss out on this special effect. I'm sure it will taste good anyways...

I'm using a roll. I'll try and find a speciality shop here in Halifax that sells the flat stuff. Smithy is correct, it's the Cuisinart Combo Steam. I managed to get it for about $199 with coupons, well worth the money so far. Really love the steam for reheating. Thanks! I will try this next time.

I tried parchment paper and it worked, but I could manage to get it to lie completely flat, so my omelet sheets came out with weird groves in them. Even the tiniest wrinkle would show up. Anyone have any tips for lying parchment paper flat?

There's concerns about fibreflass migrating to the food... I'm kind of tempted to cut mine..

Just wondering if anyone has any suggestions for fibrglass-free silicone baking mats? I recently bought the Cuisinart Steam oven, and I got a 8x11 pan and a 8x11 silipat. The silipat rides up on the sides, and I've kind of fixed this using bulldog clips, but it still seems to pool in the centre when I put eggs on it (for an omelet). I'm looking for a baking mat that I can easily cut. I'm told not to cut mats that contain fibre-glass, however I'm having trouble finding silicone mats without fibreglass. There are some that don't mention fibreglass, but I'm not sure if that means they are fibreglass free or not.