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I've read some older threads on here about keeping your cocoa butter warm in a dehydrator. We picked up a NutriChef PKFD32 which was the closest we could find to a recommended one (2016/2018) and none of our bottles fit. Which had us ask--are people putting their bottles preset in here or are you using cups/transferring and cleaning your bottles over and over? Also if the PKFD32 isn't what we should be using, is there one generally people like now?
We've grown up from cheap airbrushes to the Grex line and we're attempting to get much more serious about our airbrush techniques. It's been long enough. Any thoughts, tips, tricks, or considerations are greatly appreciated.
Id like your advise about freezing bonbons.
Lets say i would start to freeze my bonbons now in the summer for Christmas. Would they last for such an extended period of time?
Also using natural colouring, would the colour remain as good when i open them up after a couple of months?
Would be great to hear your thoughts and experiences on the matter
Ive been having some difficulty with Valhrona Milk 38%. It doesn't seem to temper like any other milk chocolate.
I melt the chocolate to 45C and then using the seeding technique i drop the temp down to 30C.
When at 30C it seems tempered but after a few minutes i start to see bad tempering results.
Is there something in particular about this chocolate that i should know about?
Hello, folks, thanks for reading.
My husband thinks, I should start selling my popcorn seasonings (which I make for my family), it’s a good product. But I'm not sure if it’s interesting to other people... So, what do you think, guys?
We’ve bought an air popper machine, but popcorn came out pretty tasteless. Then, we’ve bought different “popcorn seasoning” mixes... But it always ends with all the seasoning at the bottom of the bowl. Then, we've added butter, oil and so on before seasoning... we got soggy, chewy popcorn. Lot’s of disappointments…
When we almost gave up… the magic happened! I figured out the way to make seasonings that:
Stick to popcorn, but not sticky to fingers (or T-shirt , Easy to apply, May be pre cooked in bulk and stored… And popcorn appears crunchy, tasty, thoroughly covered with seasoning.
Sounds good, yep? Now, when I want to treat myself - I only need 2 mins to turn tasteless popped popcorn to a real treat.
The only moment - it request 1 extra effort: after you toss it over popcorn, you need to microwave it for 1 min, and stir after.
So, I was wondering, if you like popcorn like myself - would this seasoning be interesting for you to purchase? Are you ready for a little extra work (microwave & stir) in the goal to flavor popcorn, or it feels too much effort?
As I have no experience in manufacturing and retail, your answers would help me to make a very important decision - to dive in or not...
Thanks in advance for your answers, it means the world to me.
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