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Posts posted by SweetSymphonybyM

  1. 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((.

  2. 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((

    • Like 1
  3. 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. 

  4. 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...)

    • Like 1
  5. 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).

  6. On 12/17/2008 at 5:37 PM, schneich said:

    the a la mode method is "cold candying" - make a syrup 2 parts sugar one part water, boil, let cool to 30c put along with your fruit into vacuum bag, vacuum, open 3-4 weeks later.. voila!!

    it preserves the freshness perfectly....



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

  7. Recently received my order from Beanilla - Tahitian Vanilla beans (Tahiti) and Madagascar Organic beans. Glad to report that both were of good quality, plan on purchasing more from them once these are used up. 

    • Like 2
  8. I already own a blast chiller, so that was the reason for the question. Most of the recipes I've looked at so far, mention an ice bath, and I was just wondering how necessary it was. 


    I've ordered the sous vide tape and will be using a thermometer to monitor most sous vide cooking. 

    • Like 1
  9. Thank you, Baldwin's book sounds exactly as what I was looking for. I am trying to follow the strictest guidelines, so it is comforting to know that sous vide might help with some of the recipes one would normally abstain from during this time. 


    I actually made the ChefSteps curd recipe (except with passion fruit and yuzu) this past weekend as the first thing to use Joule for, and was wondering if it is more safe/truly pasteurized as opposed to the stovetop version I usually make. Sous vide seemed a bit safer, as I could hold it at a higher temp for longer, without scorching. I didn't agitate the bag during cooking, but I did blend it before vacuum sealing. 

  10. 1 hour ago, jimb0 said:

    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.

    I understand that everything will come with experience, but I'm currently pregnant with my first one and am a bit freaked out about undercooking things. Most websites vary so much in their recommendations, and I would love a professional source to tell me for how long and at what temp to hold ice cream bases, curds, etc. for them to be pasteurized/safe. One can usually find the final/goal temp, but not so many details as for how long it has to stay at that temp to be safe.


    I dislike that Joule can only be controlled through the phone, but it's size and pretty looks were too tempting at the time of the purchase). 

  11. So, the one with the probe would be close to $600. I recently got the Joule, and am now wondering if I should return it and get this instead - mostly for it's toolbox features. As an inexperienced cook, I really like the idea of it telling me the safe temp and time for pasteurization/cooking for different things. 


    FIY, Thermoworks and other restaurant websites sell the foam tape for sous vide probes. 

    • Like 1
  12. On 3/12/2019 at 4:08 PM, teonzo said:


    The biggest blast freezer producer in Italy sells a home version too:


    It works also as a low temperature oven, you can use it for proofing bread or cooking sous vide stuff (of course it's much less effective than a water bath with an Anova).

    I know some people who bought it, price was around 2000 euro some years ago. They say they are happy, I suppose their electric company is happier.

    With that money I would install a professional size electric circuit and buy a professional blast freezer (which costs half, is much bigger and performs better).






    I have one of those in the US, and their customer service for residential products here sucks! Their representative was very adamant that it should not be used to cook anything sous vide (after conferring with the chef at their California showroom) - despite me sending them their promotional PDF where they specifically advertise this function...(they also couldn't find the dimensions for Freddy's companion, Zero's, inside chamber dimensions - after 8 emails)

    • Sad 1
  13. Does anybody on here have a martellato cake spinner and can comment whether there's moves a little side to side as it spins? I just got mine and in addition to having a very weird noise when running, it appears to move a little side to side when it spins. 

  14. If I really wanted to keep the california air one, I'm sure my husband would have figured out how to fix it/replace it (he bough the compressor tape in case any of the connections would be loose), but I don't have much trust in products that have more than one issue wrong right out of the box. At this point I don't want to ask him to make a third trip to home depot with a heavy compressor in tow, but I might change my mind after trying it for a week). 

  15. 5 hours ago, Jim D. said:

    Is the compressor damaged visibly?  I ask because an air leak can be from incorrectly installed connections.  Some connections require plumber's teflon tape.

    The air filter was badly dented, and there was air coming out of one spot (before any attachments were connected) - husband tightened it up and it became better, but still leaked...Btw, Husky is huge and LOUD...I got the 27 g one, and it's supposed to be only 5 decibels louder, but it is LOUD...hoping that because of its size it won't turn on often. 

  16. Picked up my california air compressor from home depot today, connected everything, and was ready to play around with settings, only to discover that the air filter is severely dented and the compressor is leaking air non-stop (outside box was perfectly fine, so not sure about their quality control) - shipped it to store just to avoid it being damaged in transit only to pick it up damaged(. Going to return it to store tomorrow and pick up a Husky (one of the more prevalent choices available for pick up in my area). 

  17. 19 hours ago, Nowayout said:

    I guess if I left it out someplace where it was showing I would care, but it is in my pantry so the industrial look doesn't bother me. 

    I would rather have an industrial machine rather than some fancy thing with bells and whistles. but that is just me.




    I prefer appliances that are well built - commercial quality with a well thought out design/interface. Just because they are commercial doesn't mean they don't have to be beautiful. 

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