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jbates

society donor
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    bonbonjohn.com

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    Vancouver, Washington

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  1. I bought some a while back, it's tasty. A bit different from LoGanMa. Yours looks great. I've got Sichuan chili powder coming to make the Cook's Illustrated version. Any special tricks for your recipe?
  2. I've used my Kuhn Rikon hotel pressure cooker (11" diameter) on the CF for a couple of years now. I use it as a normal pot as well. The pan heats up evenly and accurately. A couple of times I've overheated the milk while making yogurt and had lightly caramelized milk solids on the bottom of the pan; the stuck bits covered the pan from edge to edge without a ring. I haven't tried the flour test, will have to play around with different pans. I suspect the pan base thickness plays a part.
  3. I suspect it won't be long, since the water in the purée is not being boiled out like in a jam. The acid might help though. I don't have access to a similar recipe with a known aW value that I could use as a reference either, unfortunately. I'd suggest contacting your local university/college culinary school and asking if they have an aW meter. If so, make up a batch and let us know the result. BTW got a link to the full recipe?
  4. I'd expect that the brine they come in would continue to preserve them. Divide into appropriate size bottles and share the brine between them.
  5. What I've done for pop rocks is to put the pieces in a fine sieve and pour thinned chocolate over the top. Shake it around while the chocolate sets up. I'm sure caramel bits would work similarly.
  6. I assume you discard the zested skin? Or can you chop it fine and add back into the pickles?
  7. For a 4x8 configuration I suspect it's a Chocolate World cherry (https://chocolateworld.be/winkel/moulds/frame-moulds/CW2116), or perhaps a Hans Brunner (https://www.brunnershop.com/en/Frame-Moulds/Moulds-for-Pralines/Round-pralines/Ball-praline.html). Some manufacturers only produce the cherries in a 3x8 configuration. if you're in the US, Tomric and/or BakeDeco should be able to get these for you.
  8. If you're serious about repeatability with your recipes then the CF is a great investment. I'm very OCD with my recipes so now I can make them perfectly every time. Perfect pancakes, none of the throw-away-the-first-one nonsense, just-so scrambled eggs, etc.
  9. If anyone needs (another) ControlFreak, subscribers to ChefSteps' StudioPass are having a 15% off sale (save $225!) until December 23, 2020 when purchasing through polyscienceculinary.com
  10. If you're a subscriber to ChefSteps' StudioPass, for the next week you can get a 15% discount off the ControlFreak induction cooker (saving $225) until December 23, 2020. Very accurate cooking temperatures FTW. I use mine daily, highly recommended!
  11. I always repolish, especially on larger flat surfaces like tablets. I get disappointed when an item has streaks or release marks, even if only I notice it 😊.
  12. Never seen that before. I'd recommend calling Breville, it may need a warranty service/replacement.
  13. I've used luster dust before and then backed it with white or black, but didn't do the clear coat first, will have to try that.
  14. There have been a lot of fakes appearing on Amazon this year. The main problem is that the real and fake boxes get thrown in together in Amazon's warehouses, and if you buy one that is "Fulfilled by Amazon" you can't guarantee you'll get a real one even if you buy from a trusted seller. The boxes for the fakes vary in quality, and the lids usually don't have the Ball/Kerr logos.
  15. @Wisper And if you do use the ready-made truffle shells (I highly recommend this too), then also buy the matching truffle shell filling/sealing tray. Makes it much easier when piping the filling and capping them off. I bought the thick plastic one from PastryChef.com (I think it was around the $90 mark), but they don't seem to stock them any more. The only US online place that seems to have trays in stock at the moment is AUI (https://secure.auifinefoods.com/metal-sealing-tray-for-truffles-0041500000) but their thick aluminum/steel version is expensive ($235) for a metal sheet with some shaped holes in it — but it will last forever. If you're in the UK, then Home Chocolate Factory has them for £73.
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