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SweetSymphonybyM

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Posts posted by SweetSymphonybyM

    Panning - but not for gold!

    in Pastry & Baking

    Posted

    On 12/22/2014 at 4:15 PM, emmalish said:

    Love seeing this! This has been on my list of things to try for ages now. Much as I want one, I can't justify buying that fancy kitchenaid attachment though. :-(

     

    (I reeeeeally want one)

    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. 

    European Small Appliances

    in Kitchen Consumer

    Posted

    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?

     

     

     

     

    European Small Appliances

    in Kitchen Consumer

    Posted

    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. 

    • Sad 2

    European Small Appliances

    in Kitchen Consumer

    Posted

    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!

    • Sad 2

    What Are You Preserving, and How Are You Doing It? (2016–)

    in Cooking

    Posted

    On 12/8/2021 at 8:40 PM, Jacksoup said:

    I used to have access to an enormous amount of Meyer lemons.  I zested them, juiced them and froze both.  Still had too many and freezer was well stocked.  I tried dehydrating them and use them in tea, water and things like chicken piccata.  My relationship with the source ended, but now my friends that I have gifted with the dried lemons are on the lookout for lemons for me.  This was half of today’s haul.  I have a small cheap 5 tray dehydrator so I expect to to be going full blast for a week.

    CE958EBA-3C3C-41A3-9607-7BBF19B4F1B4.jpeg

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

    Repackaging a can of Peppadew peppers

    in Cooking

    Posted

    On 9/24/2021 at 10:03 PM, AlaMoi said:

    so.... here's the issue.....

    "canning" anything with potential botulism spores, requires an acid solution, minimal oxygen, minimal water content.  processing the canned goods over the botulism kill temperature of 240'F

     

    if your "big can" was appropriately "done-to-sterilized-death" - the botulism risk is near zero.

    if you can re-use the original liquid, the quart size containers - properly "ore-sterilized," heated and sealed, should be okay.

    the original post of "vacuum seal them" does not provide any detail of how that is to happen.

    the biggie is reusing the original liquid - which if done commerically, should be okay.

    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.

    Repackaging a can of Peppadew peppers

    in Cooking

    Posted

    On 9/24/2021 at 6:20 PM, MaryIsobel said:

    I don't know the definitive answer but when in doubt I freeze. Also want to say that I am so envious that you can buy huge cans of peppadews. They are only a specialty deli item in these parts and end up being about $1.00 (Cdn) a piece!

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

    • Like 1

    Melanger experimentation

    in Pastry & Baking

    Posted

    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((.

    Pasteurizing Eggs Sous Vide

    in Cooking

    Posted

    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

    Pasteurizing Eggs Sous Vide

    in Cooking

    Posted

    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. 

    Breville/Sage/PolyScience Hydro Pro / Plus

    in Kitchen Consumer

    Posted

    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

    Pasteurizing Eggs Sous Vide

    in Cooking

    Posted · Edited by SweetSymphonybyM (log)

    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).

    Candying fruit, Wybauw's method

    in Pastry & Baking

    Posted

    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....

    cheers

    t.

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

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