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bonbonjohn.com
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Mesh instead of weights, using the KitchenAid, great ideas. Thanks to all of you for posting recently, I now have a few more options for my next ferment.
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I'd recommend having one, so many uses - excellent for heating and holding the milk for yogurt at an exact temperature. I have the Joule, and love how the app reminds me when the program is done.
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My local Fred Meyer in Washington state has them coming from Chile.
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Good to know, I wasn't aware there are vacuum-specific oils. My info was from a sous chef who used a mid-sized Vacmaster in their kitchen and it got a good workout.
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From my research after I bought my VP-215 you should be able to use any "10W non-detergent hydraulic oil" which your local auto parts dealer should have on hand or be able to order. I got mine from O'Reilly's for around $5 a quart.
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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?
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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.
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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?
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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.
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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.
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I assume you discard the zested skin? Or can you chop it fine and add back into the pickles?
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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.
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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.
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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
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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!