jimb0

ah. tbh unless you’re really stopping the cooking process (e.g., shocking some vegetables after blanching, say) i personally wouldn’t bother with ice bath in your case, then.

i mean if you have the cash to blow, a blast chiller is pretty useful in cooking. it’s not going to really guarantee food safety or quality, really, beyond what a dip in an ice bath does, then tossing it in the fridge. i took a look at the chefsteps recipe for lemon curd, if that’s what you used. an hour at 75C is actually quite a high combo when it comes to whether something is pasteurized, so i wouldn’t worry about it. especially for something like a cure, where you’re going to get easy heat transfer since it’s mostly liquid. one thing to keep in mind is that if you do look at pasteurization curves (it’s always temp and time, not just one or the other, as you can pasteurize something at lower temps (within reason) by doing it for longer) is that the timing starts once you’ve reached the temperature in the deepest part of whatever it is you’re cooking. this isn’t a huge problem for something like an egg, say, but can come into play when doing big cuts of meat.

fwiw i went through the books looking and it doesn't mention anything except to use "no. [X] tip" so i'm thinking kerry has the right idea

sure,i feel that. i guess my point though is that there's really only a couple of things to remember, and beyond that pretty much everything is guaranteed to be safe. if you stick to recommendations from, say, chefsteps, anova, or serious eats, when it comes to temperatures and timing guidelines, you're pretty much set, and then you'll be able to think about those guidelines when you see rando blog posts trying to get you to eat undercooked chicken.

i can see why that might be useful for some but for me personally by the time i've pulled out the circulator i already know what temp and how long everything is going to be set up for (if i don't already know a quick search will give me a good enough idea). i don't personally like the idea of a circulator that requires using another device to control it (as optional feature that's fine) since i like being able to just set it and go while i'm in the kitchen. that alone would prevent me from getting a joule, but there are lots of other options out there these days. i will say that once you've used any of these for a while you'll have a good idea in your mind about how long things take at what temperature to be safe so if that's your only concern i can imagine you'll move past that at some point.

mostly same. i would eat the whole thing, probably, if someone served it to me baked with meringue (though imo that's basically a banana cream pie?) but i would literally never make it at home because i love whipped cream to an inappropriate degree

yes! i remember seeing that in older cookbooks all the time.

Those are awesome.

on top of this i'm not a big fan of divorcing bacon flavour from the texture. i personally would not want a bacon-flavoured ganache that was purely smooth, for example. i think you can get a lot of what bacon brings to the table with something like smoked salt.

my so has been wanting some orgeat and was talking about buying a bottle of the torani so i was like ehhhh i'll just make it. so that's what i did today. left the skins on, but used all almonds, no apricots. we don't drink vodka so it isn't something i keep on hand; instead i used some rum. smells amazing. i turned the leftover ground almonds into cookies. i'm not sure i agree about buying neroli oil unless you really seriously use a lot of orange blossom water. personally i go through less than a bottle of orange blossom water a year, and that costs $2.50 cad. whereas 5mL of neroli oil is around $70 cad (and if you're paying less than that it's very likely a carrier blended or nature identical oil).

erythritol will work, though it's caramelization is iffy. that's not what she said; the question is whether burnt sugar is still full of carbs (the answer is yes, but mostly because you're not actually burning the majority of the sugar in a crème brûlée). you can use xylitol, as suggested. other options include polydextrose (but it isn't sweet and you'll need to incorporate a super sweetener like sucralose) or use something allulose, which is an actual sugar, not a sugar alcohol, and will work pretty much exactly like sugar; you just don't digest it.

left over shawarma. but really i wanted to mention the hemp milk. i've been making hemp milk to drink from hemp hearts and enjoying the process. it's a little grassy but compared to something like almond or other seed / nut milks, it basically requires no straining whatsoever, which is nice; you can dump everything in a blender then a glass and be done. i added a little sweetener, nutmeg, cinnamon, and vanilla to today's.

in re the discussion about coumarin flavourings (tonka, sweetgrass, etc), we use sweet woodruff for that. it grows by the bucketload in the back yard and makes a delightful syrup

apologies for the poor plating. made ginger cardamom french toast for the so this morning. pear compote. cinnamon pear whipped cream.

coconut oil at least typically has a lower melting point than cocoa butter even before you get into the idea of disrupting crystal formation. i know some use coconut oil to make a diy magic shell though.

that’s absolutely a shortcut for working with chocolates but typically you add the fat to the melted chocolate. painting a layer of crisco on top of your finished chocolate so that the first taste you get is going to be pure plain crisco is something altogether different imo.

i was just reading some chocolate posts around the internet and found a thread...elsewhere...about how to get shiny chocolates and one person piped up with "i just painted melted crisco on top of mine."

nice! i've made a couple of hundred in the past couple weeks since i put them in the little treat bags i sent around to the neighbours. i ran out of creme pat on the first batch and filled the leftovers with a 1:1 butter ganache; it worked really well. i've been having a heck of a time with choux lately and discovered in the process just how *terrible* my oven is at temperature regulation.

day one of birthday week treats for the so. standard choux puffs, coffee crème pât, tempered white chocolate tops.

the higher the concentration the more brittle the gel it forms, is all, and in the case of the topic, the videos seem to make it look extremely brittle. just something to keep in mind if someone were using softened or distilled water, perhaps.

nice. so a 1.5% concentration in that video (actually quite high imo) leading to a set point of likely around 60°C, with a calcium adjuvant or really hard water, etc.

i honestly try not to be too much of a snob but...grody. for valentine’s day i bet you could make some really attractive mixes with white chocolate and freeze dried berry powders on the inside. or a super finely ground earl grey, perhaps.

wow those are some sharp lines! nice job.

likely the psyllium (and brown rice, come to think of it). i use it a lot because i don’t eat very many carbs at all, so most bread is off limits. it generally leaves food a bit speckled in appearance. can add a lovely stretch to things though.

i love how orange they became when cooked up. last night i made a loaf of bread for the so for toast this week. i’ve been using scissors to cut rando lines in loaves lately and kind of enjoy the way this, er, armadilloaf turned out.