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jbates

society donor
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    bonbonjohn.com

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    Vancouver, Washington

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  1. 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.
  2. 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.
  3. 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?
  4. 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.
  5. 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?
  6. 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.
  7. 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.
  8. I assume you discard the zested skin? Or can you chop it fine and add back into the pickles?
  9. 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.
  10. 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.
  11. 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
  12. 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!
  13. 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 😊.
  14. Never seen that before. I'd recommend calling Breville, it may need a warranty service/replacement.
  15. 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.
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