Active contributors with a total post count greater than 100
glen Yeah, between the condensed milk, the corn syrup, and 2 tablespoons of sugar, it makes my teeth hurt just thinking about it. I am most certainly halving that sugar the next time we make it and see how that goes. I wouldn’t be surprised if we end up cutting the sugar back even more (or just cutting it out altogether).
TexLaw I mixed 25 lbs this morning by hand and had no issue getting protein extraction in less than 10 minutes but I was also using sure gel. Our cookshack smoker doesn’t do a great job of slow cook sessions as it tends to have a mind of it’s own. I run at 140 for the first hour and 190-200 and my stick[censored] 160 in about 2 1/2 hours total time and I’ve yet to run into as issue with fat out. I’m just lucky I guess!
Cabelas90 I picked up an Ice Cream maker last weekend and I’m stoked to try all sorts of recipes!
Chef LOL 'I imagine NASA was an interesting place to work? No, cat was 26 lb mancoon mix and a pain in the butt, but I did grow pretty attached to him there near the end.
Cabelas90 I will look forward to that! Yeah, erythorbate is good as long as you have a very accurate scale. I’ve used it and liked the product but since I am usually making 10-20 lb batches it can be a pain to make sure it has been mixed in enough.
Chef Just FYI, here’s my farinata pan. It doesn’t show very well in the photo, but it actually has little, shallow dimples hammered into the surface. That’s probably the most significant difference between it and a paella pan.
It’s rather hefty for it’s size, actually, at a little more than 2 1/2 pounds.
Chef I bet that paella pan works like a champ. It’s nearly the same thing.
