SweetSymphonybyM
-
Posts
74 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by SweetSymphonybyM
-
-
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.
-
1
-
-
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.
-
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).
-
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.
-
1
-
-
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.
-
On 11/9/2020 at 9:16 PM, Kerry Beal said:
I've been entertained that way a few times!
Hmmm, what is this that I should watch out for? (Been gifted with an iSi recently, but haven't used yet)
-
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).
Teo
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)
-
1
-
-
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).
-
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.
-
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).
-
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.
-
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?
-
11 minutes ago, lironp said:
Adding my 2 cents for @SweetSymphonybyM as Jim recently helped me a ton with this
Here is the setup I got that works like a charm:
TG5 GREX Tritium Top Feed w/ 0.5 mm Needle
TK-7 GREX Nozzle Conversion Kit 0.7mm (I switched to the 0.7 needle straight away, but I think there was someone using the 0.5 needle and said it was ok)
CP50-1 GREX Tritium Top Feed Cup 50mL (I actually don't need the large cup yet- I prefer several small cups as I switch colors quite a bit so far)
GMAC GREX Quick Connect w. Air Flow Valve (this is genius- allows you to control the air pressure easily from the airbrush)
AD12 GREX Adapter 1/8” M x 1/4” F (the 1/4" F is what my compressor required- that will depend on your compressor)GBH-10 GREX 10' airbrush hose (I got the 10' so I could move a little more)
1/4" NPT quick connector- the hose goes into AD12, which then needs a quick connect to connect to the compressor. Apparently there isn't much of a standard for quick connect, so I went to our local hardware store, they gave me 3 different types of 1/4" NPT quick connector, and told me to return whatever didn't work (and they said that if none of them would have worked I should get a set of coupler + plug kit to replace the coupler that is already part of the compressor).
California Air Tools 8010 Ultra Quiet & Oil-Free 1.0 hp Steel Tank Air Compressor, 8 gal, Silver - this is the compressor I got that was recommended to me by grex support. It is quiet, large tank, and has enough power to get everything out.
Master Airbrush® Brand Universal Clamp-on Airbrush Holder- for putting the airbrush down without the paint spilling from the cup.
Hopefully this is helpful- took a little bit of work to figure out, but everything is working like a charm.
I do also recommend purchasing from https://jerrycarterairtool.com/ who are the nicest guys ever and have amazing customer support, and not chef rubber (who don't have all the pieces, and also have consistently terrible customer support).
Regarding the natural cocoa butters - I tried 2 types:
1. Pomegranate infused cocoa butter- it keeps clogging my airbrush, and the little that does come out is so dull you can barely see it on the chocolate.
2. The zen series (which I think they claim is also natural)- much better than the infused, but still not as bright as the artisan or jewel which is my favorite.
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
-
On 9/14/2020 at 2:57 PM, md8232 said:
My machine can take a 9" X 12" bag. They are going to be hard to find.
I'll need every bit of width there is to do the things I want.
Slight buyers remorse right now.
Only because of the size? I haven't seen this model before, but really like how it looks compared to their other machines.
-
On 9/3/2020 at 5:47 PM, rotuts said:
well the item you are thinking about is 2 K USD
1 K more than the the VP 215
a workhorse for many of us.
I cant imagine what the 1 K exrra gives you ...
well its Black and has colorful buttons on the front
so , I have no idea what the extra 1K gets you.
I doubt it will add up to 1 K
just me saying
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)....
-
3 hours ago, pastrygirl said:
I have a heating pad that fits perfectly in a 2 gallon zip-top bag.
A large cardboard box can catch most of the over-spray.
And yes, you can keep your airbrush warm in either your melter or your EZ temper!
That's what I've been using, a large cardboard box, for spraying entrements with martellato velvet spray in a can so far.
-
1
-
-
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.
-
9 minutes ago, Jim D. said:
@SweetSymphonybyM, after you get used to your new system and if you really get into spraying molds (and how could you not after all this research and investment?), you might want to consider a heat source to keep cocoa butter flowing through the airbrush. There is a lot of info on that, and I think each of us might have his or her own favorite device. So if you find yourself becoming frustrated by how often you have to heat up the brush, get back in touch.
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.
Vanilla sticker shock
in Pastry & Baking
Posted
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.