Jump to content

EsaK

participating member
  • Posts

    113
  • Joined

  • Last visited

Everything posted by EsaK

  1. I've read these threads about panning, and I'm wondering how essential is the availability of blowed cold air? If you decide that you don't need to get into polished items, but only covering with chocolate and then perhaps some powder if wanted, but no polish. Do you then still need the cold air? Can you work around needing that by starting with fridge temp 0-5C or for example 10-15C temperature items that you want to coat? Or does that result in big lumps when you pour in warm choc or some other issues like having to fridge them between coatings? I'm not sure if I'd be handy enough to make some workaround for the cold air, which is why I'm asking for the importance of it (as models with cooling air seem to cost almost double as those without). Also, is speed regulator a crucial feature? 🤔
  2. Can't remember if it has been exactly that, but I've gotten something along those lines a few times. Though unplugging once has worked for me. Have no idea what the reasons behind that error may be.
  3. @pastrygirl and @Tri2Cook, and whoever else might be using CW2295, are you having problems getting release marks on your chocolates? I don't have particular issues in unmolding either, but I do have a pretty consistent issue of release marks. You can see them especially well if you look at the empty mould against light, clearly shows the small areas of "grey". I'm not implying it's the mould's fault by the way, it very likely is not... 🙄
  4. @sbain Did you ever get a ICB Chocotemper? Would also be curious to hear what kind of issues there are in general or especially with these machines that @Kerry Beal was referring to? Is there a significant difference between for example a Selmi (or some other brand that has tabletop ones) and a ICB machine?
  5. Probably dumb questions, but could you use a Pacojet to make ice cream and then place it into a holding container and serve (i.e. be scoopable) from one of those ice cream parlour "cold desks"? I think those operate around -18C (at least some), though I wouldn't wonder if it's quite a bit less in reality and normal operation? But does Pacojet ice cream work well if served from that kind of temperature after it's been held there for whatever time? Can you make recipes in PJ that work in that kind of environment? The fine dining setup is different as @teonzo has talked, and one would likely be best served with a good freezer and a real ice cream machine, but if there's an opportunity to get a PJ on the cheap...
  6. I remember reading about those adventures Jim, and thinking that cookie layers inside bonbons wasn't something I was gonna do. But when you see things done, you kind of need to try yourself too. Oh well. When you ground up the cookies, did you have any "bigger than sand" pieces left? Just wondering if that was why it wasn't crispy, or what did you think? Getting your cookies or whatever you're using ground up so that it's not all sand but some more distinct pieces, but still small enough to allow levelling into a small layer, is something I imagine is not as easy as one would hope. Or am I assuming wrong? 🤔
  7. Many thanks Rajala! Swedish being the second language here I guess I should've been able to fully understand that but I admit going for Google Translate for some parts. (Which turned out funny as krisplager translated into crisis problems. I guess getting crispy things inside chocolates can turn into crisis!)
  8. Did you manage to make that layer pipeable and self-leveling, so that it's easy to cap? I'd think that's possible to do when putting enough fat to the cookie part. Though that makes me wonder how crispy the crispy is then. 🤔 Need to test some..
  9. I'm not sure if @Max Q is actively on eGullet, but I got the same UK model this week and experienced exact same thing. For example heating water to 60C on whichever speed setting on pan temp control. Pan temp reads 60C, while probe (which I checked with Thermapen) said 68-69C. Software version is 5 27 in mine, same as someone else had in this thread. I wonder if anyone else had to return theirs and what was the end result of that?
  10. Standardised sizes of pans made of stainless steel (18/10 I think usually), different plastics etc. I don't know if these are used in the US, but at least in Europe these are the standard that the food industry uses. Many thanks for doing a trial @jbates, looking forward to hearing what you find!
  11. Thanks @CanadianHomeChef! So the rim (or is there not a rim at all, hard to see from any video/photo?) as pointed out in the below screenshot, shouldn't be an issue? I mean if a pan goes beyond the rim, it should still get contact and heat? Quickly checking Modernist Cuisine, I suppose GN pans aren't the greatest conductors with their relative thinness, when comparing to for example regular frying pans. Would be curious to hear still if anyone has used GN pans on their Control Freak.
  12. After browsing the 23 pages and without much experience with induction cooktops, I wondered if it's possible to use the Control Freak with standard GN/Gastro-Norm Stainless Steel trays? I also couldn't find the exact size of the heating area, can anyone help with that? I'm wondering if it would be possible to use a 32.5 x 26.5 cm (12.8" x 10.4") GN 1/2 tray on it (I think it wouldn't matter if a few centimeters from the edges would be out of range, assuming there aren't edges that lift the whole thing too high to be in proper contact at all?)
  13. They're from Chocolate World, see here. They say "suitable for intense colouring of fat masses", specifying cocoa butter and white chocolate. Either the ones I received were "Monday pieces" (I'm quite sure the yellow one is actually, as it's completely useless as the colour pigments have broken from the oil) or these are not really that great with CB or chocolate. Nor would I say that these give intense colouring. When you put more of the colouring to make it moro intense, you get to the negative effects of having higher proportion of rapeseed oil to CB. I'm very curious to hear if anyone else has used these with better success!
  14. It's starting to feel more like @pastrygirl had the correct hunch. I'll ask the manufacturer and see what they'll say. I also got some powdered white from Pavoni. Mixed it with cocoa butter and painted some molds yesterday. Much more vivid color and none of those circles.
  15. Jim, you've really taken testing to a whole another level 😄I'll see what I can do but as said, please don't hold your breath. I wouldn't bet on myself being able to solve the peach PdF matter. Jams and jellies are made here, sure, but I guess people use something else to make them? Grocery stores for example carry pouches, some of which have carrageenan, some xanthan etc as the jellying or jamming agent. There's also one that has pectin, but it also has already sugar, apple acid, natrium benzoate and benzoate-acid in it. I think I'll just order it online sometime so I get pure pectin and don't have to guess the amounts. A simple agar "PdF" made with peach puree, little dextrose and lime juice already shows that you need something to punch up the peach flavor, as Jim and Kerry suggest.
  16. Yep, I'm not expecting much from the peach PdF, but one reason to try to reduce sweetness is to see whether even the more subtle fruits could work better. Unlikely that I'll figure this out! Pectin seems to be very hard to find over here so we'll see when I get to that experiment, but will report back nonetheless!
  17. I don't have anything specific in mind, thought the readings given by @Jim D. earlier in this thread made me hesitant, when combined with the willingness to try make something more fruity and less sugary tasting. If it's possible to achieve a PdF like candy that tastes much fruitier, uses less sugar and has the same or better shelf life is interesting. I've got some peach puree, citric acid and dextrose. Just need to track down pectin and will expirement and see how it turns out. Thought about trying with agar but I guess that's going to be a different texture etc.
  18. Interesting variations in terms of availability and pricing of such a thing as sugar. Certainly understandable that you've had your fill of PdF experiments! With the sorbitol replacement and added dried fruits, were you happy with the fruit flavor and level of sweetness, or were you hoping for it to be further reduced?
  19. That's my understanding as well, 75% the sweetness of sucrose for dextrose. No absolute objection per se on sorbitol, though dextrose is much much easier to get and seems to be considerably more affordable. I think there may be some issues with sorbitol if added in bigger quantities too, as it's labelled as "laxative" so you may not really want too much of the stuff in a PdF. At least in Finland, if you have over 10% of sugar alcohols (which sorbitol is) in a product, you even need to say on the label that "too much use may result in laxative effects". So my thinking was, how about replacing a larger percentage of sucrose with the stuff that is easily available, instead of a smaller percentage with stuff that is not as easily available. You haven't happened to run any aW tests with powdered dextrose when used in PdFs?
  20. Been going through this and other pate de fruit threads here. @Jim D. experiments and reports are extremely helpful and much appreciated. 🙏 I was wondering, for shelf life's sake, what would happen if you replaced for example 50% (or something along those lines, however much is needed for better shelf life) of the regular sugar with, say, dextrose? I'd think that would help with aW and shelf life, and also make it somewhat less sweet. Any gaps in that logic or something that makes it a bad idea? Obviously there are other sugars that are less sweet than regular sucrose, but I guess that'd be the first choice before going into the E-number territory.
  21. Thanks for all the replies and thoughts everyone! I shall investigate the temps of the CCBs more closely. The CW colors are not solid at room temp but liquid, since they are mostly rapeseed oil. For example yellow has rapeseed oil, coloring E100, thickener E1520 and soy lecithin as emulsifier. With this limited experience, I wouldn't really recommend these CW liposoluble colors to anyone. Much better choices out there, and you don't really seem to gain anything by going with these I'm afraid.
  22. Tried to find discussions on this but couldn't find, so here goes. I haven't been able to produce full molds where all 32 pieces fall out, or even close really. It's been a play between banging the mold onto a table, putting it into the fridge, flexing the mold, and then banging some more to get the pieces out. I think it was @teonzo who has been saying that polycarbonate molds shouldn't be put into the freezer. I've avoided that to not damage the molds, but I'm wondering if it's really good to bang them onto a table either, or the bit of flexing one may do to get pieces out? Do those things really damage the molds or is it something they can handle for years?
  23. I've been playing around with Chocolate World colors, some success and some less. One peculiar thing I've gotten a few times is this sort of shaded ring around the color. Anyone have any ideas as to what may be causing that? I'm not entirely sure but I think I may have had that happen only with the tablets, so I'm wondering if it could be related to the latent heat of crystallisation matter? I'm mixing the color into cocoa butter, which I temper with CB silk before applying to molds. On a separate note, are you all using colors or colored cocoa butters without any other fats present? These CW colors are rapeseed oil based, and I'm wondering if it'd be much better to be using ones in some other form (without some other fat intervening) if mixing your own? I think next time I think I'll try Power Flowers. Does anyone have experience with them? What's the "filler" ingredient in them, or am I delusional in thinking the filler matters at all really? Also a big thank you once again for all the help and discussions that have been going on here over the years, immensely helpful.
  24. Duh, I don't know but for some reason I don't think I had registered that there were 135mm versions of the 2295 for example! Chocolat Form replied that the GL line is slightly thinner material and therefore less resistant than the CW line. They're also 131mm (instead of 135mm) and limited in terms of models. So I guess there isn't an absolute reason why they'd be just for domestic use, if you can just find the designs you want (they do make GL molds from any design if you order at least 500 pieces).
  25. @teonzo or others in Europe, do you happen to have ideas of where to find precision induction cooktops similar to the Paragon? I can find it from Amazon.com but it doesn't offer shipping to Finland at least. There's the Polyscience / Breville cooktop, but that was something like 3000 euros so obviously not great for acting as a melter. I can get for example a Martellato or Mol D'Art 6 litre melter for around 400€ shipped, but wondering if there are smarter solutions as Teo thought with the Paragon.
×
×
  • Create New...