jbates
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Posts posted by jbates
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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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1 minute ago, mmlstarr said:
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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On 1/30/2023 at 3:36 PM, haresfur said:
Where are your cherries coming from at this time of year? Bing type cherries are marketed heavily for Christmas here (red and festive) but this year the weather and flooding wiped out a lot of the crop.
My local Fred Meyer in Washington state has them coming from Chile.
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8 minutes ago, dscheidt said:
Hydraulic oils have more components that will evaporate at low pressure, and they won't hold up to heavy vacuum use.
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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20 minutes ago, Annie_H said:
Random find looking at ingredient lists for my recipe of chili crisp.
Not sure if this is a bargain but just ordered from Fly By Jing
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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16 hours ago, SweetSymphonybyM said:
Does anybody have an idea on the shelf life of this tangerine jelly recipe for a bon bon from the world chocolate masters website?
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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10 hours ago, SweetSymphonybyM said:
How does one repackage a large can of Peppadew peppers to last ~ 6 months in the fridge? Would freezing them change the texture?
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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5 hours ago, Jim D. said:
Good idea. It would be a mess, but part of what we do for our art! Thanks.
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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6 hours ago, David Ross said:
Peel strips from the cucumber using a citrus zester.
I assume you discard the zested skin? Or can you chop it fine and add back into the pickles?
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55 minutes ago, no10 said:
Does anyone know what mold Stick With Me Sweets uses to make their bon bons?
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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1 hour ago, horseflesh said:
I'm here because I have that opportunity and I am trying to figure out if it is worth it. I am a super serious home cook with other crazy appliances, so I am definitely interested in the Control Freak. I can't yet tell if it's merely very cool, or life changing like sous vide was. If any fans or haters want to weigh in I am really interested in what you have to say!
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!
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On 12/8/2020 at 4:35 PM, Jonathan said:
I think it’s relatively pure, I polish all the cavities with it and then re-polish with a clean cotton ball but I’m not 100% sure the second step is entirely necessary? I just worry about streaks or residue
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 😊.
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3 hours ago, allison_b123 said:
Hi all, thank you for all of your info-sharing on the Control Freak!
I picked mine up used a few weeks ago and it's been fantastic. I do occasionally get this error though. Has anyone else got this before?
Unplugging it doesn't work every time; sometimes I have to unplug it multiple times and power cycle it.
"Sorry there is a Problem
Please unplug and re-start me
If this error repeats go to the
Breville website for help"
Never seen that before. I'd recommend calling Breville, it may need a warranty service/replacement. -
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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On 9/10/2020 at 6:49 AM, lemniscate said:
I'm not canning anything this year, but have been seeing the alarm over the lid shortage for 2-3 months. Another thing I have heard is that some of the newer lids are not sealing after processing, some experienced canners are claiming 20-30% failures. The going theory is something changed in the sealing material on the edge of the lid and it is not behaving as previous material.
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.
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@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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12 hours ago, AAQuesada said:
You can get them on Amazon
Pretty sure its not legal to use them -OTOH i've seen them on menus enough to figure no one it really cracking down on illicit Tonka bean use. *shrug*
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.-
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1 hour ago, lironp said:
Finally have all the equipment and did my first big airbrushing project for Rosh hashana- after the first 100 or so, I finally got the hang of the apples and making the seam less visible, same for the pomegranates
https://www.instagram.com/lironpg/
www.mmm-chocolate.com
Excellent work. Are the apple leaves part of the mold?
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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.
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39 minutes ago, Toliver said:
Please be careful with this combo of a garlic clove in olive oil. It can be a thriving environment for botulism. Read more info here (click).
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
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New Toy: Breville/Polyscience Control Freak!
in Kitchen Consumer
Posted
Same here. I just have to justify purchasing the second one with the boss/wife.