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jbates

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Everything posted by jbates

  1. I assume you discard the zested skin? Or can you chop it fine and add back into the pickles?
  2. 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.
  3. 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.
  4. 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
  5. 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!
  6. 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 😊.
  7. Never seen that before. I'd recommend calling Breville, it may need a warranty service/replacement.
  8. 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.
  9. 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.
  10. @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.
  11. Amazon has a listing for 1 pound bulk bag, but it is currently unavailable, so it doesn't show up in the search. It was from a legitimate health food place in Canada. The first bag I bought via Amazon a couple of years ago (shared some with other attendees at the chocolate workshop in St Louis), and this year I bought direct to avoid the "Amazon tax". Just in case the "illicit" rules started getting policed again, DM me if interested and I'll share the site link.
  12. Excellent work. Are the apple leaves part of the mold?
  13. Just watched the VP95 video. The digital programming looks nice, and no more guessing on an analog dial. The incline plate is a great idea, I'll have to get in contact with VM and see if they're making one that'll fit my VP215.
  14. There's a process now for acidifying the garlic to remove the botulism problem, based on research from U of Idado: https://anrcatalog.ucanr.edu/pdf/8568.pdf (including recipe). The original research paper and a bunch of other preservation stuff is at https://ucfoodsafety.ucdavis.edu/consumers/food-specific-resources-home-food-preservation
  15. I have one of those. I lined it with some inch-thick foam to cushion the fruit (plums would split on the mesh). They can be a bit aggressive on softer fruit, or if it's firmly attached. For my Eureka lemon tree I had to really yank the fruit and that sometimes broke the little branch it was attached to. I haven't yet got the Fisker I mentioned but it's on my list. Planning to attach a funnel-like collector underneath with a tube that runs down the shaft (either mosquito netting or PVC). I should be able to cut off multiple fruits without moving the blades too far. Not sure what the bottom end of the tube will have but maybe a peg to hold everything back and then just open it over a bucket that's close enough to avoid bruising the fruit. (Got this idea from a video of an automatic apple picker)
  16. Perhaps look into getting telescoping shears? Perhaps attach a little basket underneath to catch the goodies before they fall to the ground. I was thinking of something like this: https://www.amazon.com/Fiskars-7-9-12-ExtendableTree-Pruning-92406935K/dp/B00004TBMV/
  17. For those that stumble across this thread, the links on the NCHFP site have changed, and the PDF for the paper on garlic from UC Davis has been updated. It's now at https://ucfoodsafety.ucdavis.edu/sites/g/files/dgvnsk7366/files/inline-files/250352.pdf and via https://anrcatalog.ucanr.edu/Details.aspx?itemNo=8568 It now includes details on how to create acidified garlic in oil to avoid the botulism problem completely, using research from the University of Idaho Extension Service.
  18. The glass rim is nice and smooth and the steel falls away so an oversized pan will have no issues, but I would recommend placing the pan so the longer side faces the user, so it doesn't cover the control panel. I have used a large Kuhn Rikon pressure cooker (hotel style) that is over 11 inches in diameter and it worked fine, but it's round and definitely a lot thicker than a GN pan so the sides heated up quite rapidly. (I haven't measured the differential across the surface yet - anyone want to buy me an IR camera? 😁) I haven't tried a GN pan on mine yet, but I'll do a test for you soon. I think a good start would be a pan full of eggs, starting with a cold pan.
  19. Adding my caramel experiences to this thread. Most of my caramel recipes are of the "cook everything except butter" type. I use a probe thermometer for accurate temperatures. I have replaced up to half the butter with cocoa butter in my firm caramels, they set up with nice sharp edges and have a good mouth feel. Rather than making slabs and stressing about the cutting process after they're set, I pour into the (somewhat expensive) silicon candy molds from ChefRubber that make perfect little squares or rectangles. I demold them chilled (a few minutes in the fridge) to avoid any deformations when I pop them out. Be aware that if you're not enrobing them, and if the butters haven't been sufficiently emulsified, you may end up with little white cocoa butter splotches on the edges. To avoid this I always use a stick blender to start the caramel moving, add grated butter (which was left to reach room temperature while the caramel was cooking) and once completely incorporated add the just-melted cocoa butter. Hope this helps.
  20. My CF is relatively new and underused so my sensor is probably a little stiffer than a more well used one, so any tipping may differ from one device to another.
  21. I got what I believe is the same set (based on the above recommendation): https://www.amazon.com/dp/B002QB9TPS and the smaller one works fine. If it's exactly centered on the sensor then it'll lift up on the far side by just a millimeter or so (1/32 of an inch), but if you move the handle closer to the sensor by an extra centimeter or so (½ inch) it balances perfectly.
  22. Any experience level is fine, the more the merrier. The attendees have a range of experience from those who just started to full time professionals. I attended for the first time last year, and I was very happy that I did. Met a bunch of great people, all of whom are willing to share and help. Learnt some new techniques and shared everyone's creations.
  23. I've successfully used my Kuhn Rikon 11" hotel pressure cooker, rock steady pressure at 122°C.
  24. I have the same problem. Ingredients disappear into the wilderness and are only found 5 minutes after the need has passed. When I'm mixing up small batches of colored cocoa butter I use one of those battery powered milk frothers, which seems to emulsify the color powders pretty well. I pour it though a fine sieve into the target container to get rid of any air bubbles. Do you have a better method?
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