SweetSymphonybyM

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.

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.

What is better for cooling food after sous vide, blast chiller, ice bath, or blast chiller + salted ice bath?

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.

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).

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.

Has anybody tried infusing milk with vanilla in a chamber vacuum sealer? I'm getting my MX2 today, and thinking of ways to use the infusion cycle.

Hmmm, what is this that I should watch out for? (Been gifted with an iSi recently, but haven't used yet)

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)

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.

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).

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.

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).

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.

It's silly, but I don't like the look of the minipack line, except for the MX2 - I'm 90% settled on it, but worry that the chamber won't be wide enough for a lot of the applications.

What is a three phase power?

Very close to what I ended up getting: I got a set that came with the .7mm needle, hose, air regulator, and a 125ml cup (although with the amounts I do, I would have preferred the 50 ml cup) https://spraygunner.com/grex-tritium-tg-micro-spray-gun-set-with-0-7mm-nozzle/ , this compressor https://www.homedepot.com/p/California-Air-Tools-10-Gal-2-0-HP-Ultra-Quiet-and-Oil-Free-Electric-Air-Compressor-10020C/206644539 (in case I ever buy a spray gun, might not be quiet large enough, but will do), a moisture trap, and a set of natural cocoa butters from ChefRubber (not flavored - same as zen, but without the shimmer) I'm going to start with a cardboard box for spraying, but hope to upgrade to the CakeSafe booth by Christmas (if I like spraying things)) - mostly for the sake of all the super expensive appliances in my kitchen and my cats))

Is the below same as Henkelman, just rebranded? I'm having trouble finding Neo 42 for sale in the US. https://www.katom.com/027-OROSHI16.html

Only because of the size? I haven't seen this model before, but really like how it looks compared to their other machines.

I like that's it's smaller, deep enough for larger jars, and will match my commercial blendtec nicely)). (They would be sitting side by side) But I'm worried that it's not wide enough, and the longer items will have to be on their side when inside the chamber...My other choice is the Wolf vacuum seal drawer, but it would need to have some type of a wood cage built to use before it's actually built in during the kitchen remodel (which won't happen for a few years)....

That's what I've been using, a large cardboard box, for spraying entrements with martellato velvet spray in a can so far.

I also have Kerry's EZTemper)), but I don't have a basement, so kitchen clean up it is for me.... I'd love to do more per month and sell them as a hobby, but I can't do that legally from home as I have two cats which the state considers pests....I've considered renting space in a shared kitchen type of place, but that is a bit too much with my level of knowledge and a full-time job, at this point.

I have this melter https://www.tcfsales.com/products/248-chocolate-melter-6kg-mol-dart/ and a heat gun. Would the melter work or would it heat the gun disproportionately on one side? If so, I can always put it on a towel in the oven on proof setting with the air circulating to heat it evenly... I like the idea of using a plastic heat pad, as in one of the Grex videos, but all the ones I've been able to find are covered in cloth.

So, not much clean up of the are surrounding, just the booth itself? Having to clean the whole kitchen after spraying a couple of molds seems a bit too much... Wish their last coupon was still active, too impatient to wait for a new one(

BTW, for anybody interested in the difference between a .5mm and .7mm needle on Grex, here's a useful video.