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In another thread, one of our members @scott123 said that he is looking for a Chinese pickle jar. Similar to this:
Since we have a lot of members in the New Jersey, New York, Philadelphia area, I thought someone might be able to help him out.
My little Chinese restaurant supply has a whole range of different types and sizes but unless he is planning to take a vacation to Costa Rica soon, that doesn't help a bit.
Pork Belly which is vacuum sealed and was sous-vide-d for 48 hours. It's been sitting in the fridge for a few months, not in the meat drawer (which is close to freezing).
I was thinking of putting it (still wrapped) in the Anova Oven at sv temperatures to get warm, and then opening the bag.
If it still smells okay, can we eat it?
Help! I am an amateur and make chocolate truffles, bonbons, and caramels for friends and family. I made some soft caramel for filling molded bonbons. The flavor and consistency are fine, but the caramel is filled with bubbles. I don't know how to get the air bubbles out, and am concerned using it in my molded chocolates. I would like to know if it is okay to use. I have been making confections for about four years and this is the first time this has happened. I would really appreciate any help! I'm new to the forum and don't know anyone yet.
I'm relatively new to chocolate making but now that I've finally got the hang of tempering (by hand using the seeding method) I'd like to work on incorporating less air during the process.
I mainly make bars at the moment so I can tap out air bubbles after filling but I want to start making dipped biscuits and that's not going to work! I've watched oh so many videos of people stirring their chocolate while tempering and can't pick up any nuances that make their process different to mine, though they clearly have significantly less air in their mixture.
Any ideas how I could fix this problem or should I consider incorporating air bubbles into my biscuit design?
I work at an amazing little New Zealand Style ice cream shop in the beautiful Denver Colorado. I was hoping to get a little help on the subject of adding fruit into ice cream after extracting it and ensuring that, when the ice cream is frozen, the fruity bits don't turn into rock hard shards. I am planning on doing a cherry chocolate ice cream and I was going to soak some dried cherries that we're no longer using for something else. I was planning on using some brandy and a ton of sugar, but I was really hoping someone had a tried and true method they could send my way so that I KNOW that the fruit will be luscious as it's frozen. If you have a certain sugar ratio. I know there is the brix test, but to be honest it's been many years since pastry school and I am very rusty. Would love to hear from some of my fellow sugar-heads.
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