SweetSymphonybyM

Chocolate Academy online (Cacao Barry/Callebaut) has a bunch of great videos on panning by Ruth Thyer

Will do, although with my history it might be a couple of years)...It is smaller, but that is what actually attracted me to it.

Perhaps look into the Aieve panning attachment? At a little over $100 with prime shipping it definitely can't be beat in the price aspect. Just received mine, but haven't unboxed/used yet.

Ok, enabler forum, I now own one too. Just stumbled across Ponthier's sherbet and ice cream proportions/recipes (including for Pacojet) and thought you may find them useful in this thread. Ponthier-Les-Fruits-de-la-Passion-Booklet.pdf

I GREATLY lucked out getting the first generation of the Freddy model for $2000. The new model had just a few minor tweaks and retails for over $6000. Also currently looking into Techfrost's JOF One - alos an Italian made flash freezer, similarly priced to the current Freddy. Does anybody have any experience?

What makes this so frustrating, is that prior to purchase, I made a point of asking about repairs in my area, and they reassured me it wouldn't be a problem and that there are a bunch of certified repair technicians in my area. What they failed to mention, is that they are certified in Irinox commercial products and will not come out for their residential units/nor let me bring one to their location for troubleshooting. So be prepared to pay for 2 years of once a week use and then just throw it out.

I would not get a residential Irinox flash freezer in the U.S. Neither Freddy, nor Fresco. ZERO customer support if anything breaks! My Freddy has been broken for 4 months now, 2 months into it I've even contacted a few VPs for Irinox North America in hopes of expediting a repair, and despite a bunch of promises and flattery, they still haven't even found anybody in my area to diagnose it (and I live in a pretty large city on the East coast). Extremely disappointed with Irinox (!) and am now looking into Vesta Frosty - may not have the sleek looks, but hopefully better customer support!

Does anybody have an idea on the shelf life of this tangerine jelly recipe for a bon bon from the world chocolate masters website?

Does anybody have experience with Kadzama equipment? Their mini cutter looks a bit smaller than Dedy's.... https://kadzama.com/c/equipment/mini-guitar-candy-slicer-string-cutting/?utm_source=arif&utm_medium=facebook&utm_campaign=shop&utm_content=guitarmini&fbclid=IwAR0uRIfHXXwSqHLm3Br93tuHJUOj-xwo6ruIL6q7yy8VmU2GE0a7-CXPMhU

What an awesome idea with the dried lemons for tea! Is the taste pretty much the same as with a slice of fresh lemon?

How does one repackage a large can of Peppadew peppers to last ~ 6 months in the fridge? Would freezing them change the texture?

Would freezing them in a blast freezer alter the texture? Or since they are already canned it doesn't matter?

I was just going to divide the peppers with their original liquid in jars and vacuum seal them in a chamber vacuum sealer and store them in the fridge for ~6 months.

I got tired of buying them in little packages at Whole Foods, so I found a retailer for large cans online.

So, I have this huge can of peppadew peppers that I would like to repackage into quarter sized jars. Can I just divide the peppers and the liquid into jars, vacuum seal them, and store in the fridge for 6-7 months?

Has anybody experienced a strong plastic/chemical smell with their premier melanger bowls? It barely had a smell at first, but when washing it with water after the sugar cleanse it appeared and I'm worried it will contaminate any praline I attempt to make in it((.

Could the problem have been putting them in the water while sous vide was preheating? (~15 minutes)

My dried egg whites didn't whip for some reason (2 teaspoons dried egg white to 2 tablespoons very warm passion fruit juice), so I used these pasteurized eggs and am now freaking out a bit...but I continue eating the dessert, so it appears my addiction to sugar is greater than my fear of food poisoning((

I sous vide them with Breville Hydro Pro as its first run. It is cooking something again right now - checked the temp with two different thermometers, and it is within .5C of the temp on display. And it has a pre-set for pasteurizing eggs, so it is unlikely that I've entered the temp wrong.

Well, just after ordering a separate sous vide probe and tape for Joulle, it decided to glitch on the second cook - kept loosing power and tripping outlets (even though more powerful appliance work fine in those outlets) and then gave me a propellor error even though it was spinning freely. It is currently en route back to amazon and I'm on my second day of playing around with the Hydro Pro. First cook - pasteurized eggs - adjustable propellor speed came in handy. Currently cooking - creme brule - hopefully I tightened the jars enough, would hate to ruin them with water. I love, love, love the convenience of a display (Joulle needed to connect for ~15 seconds every time I checked on temp/timer), but it is huge compared to Joulle and I will need a wider container for some of the cooks if I decide to keep it (which I'm currently very tempted to...)

So...I've pausterized 5 super fresh eggs at 55C for 2 hours to use egg whites in a dessert where they won't be thoroughly cooked (hot syrup added). As I've started cracking them - the egg white is very cloudy and the yolk is somewhat gel like (when broken will run, but much thicker than a regular one). After reading through this whole topic, I'm questioning (1) How well the egg white will whip and hold it's shape, (2) are the egg whites truly pasteurized and safe. I guess, to be truly safe, I'll use dried egg whites, but that is no fun because (a) I couldn't find organic ones, (b) I can still taste them in the final product even with vanilla((, (c) I forgot how much liquid I was adding to them that worked perfectly (as websites differ slightly in their recommendations).

And with what Brix do I start on day 1?

To get the 6-8 week safe storage at room temp when covered in chocolate, at what Brix should the syrup be by day 7-10 for orangettes? (Increasing by 2 degrees each day with additional sugar?)

Has anyone tried this? Would this work for chocolate-covered citrus peel? How long would it keep for?

Recipe for the cabbage salad?