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Post by joetlnf on May 31, 2017 3:53:50 GMT -5
Oh no, not again.
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Post by lyndon on Jun 1, 2017 7:31:35 GMT -5
Everyone should just do whatever works best for them Joe if I had a tempering machine with active cooling (way out of my budget), or if I could actually manage to keep my factory around 16-18C (need a new air con unit!), then I wouldn't need to use silk, but I find it helps no end by cutting out that extra time dropping the chocolate 4 more degrees, saves about 3 hours a day at least in the warmer months.
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Post by Brad on Jun 5, 2017 1:42:23 GMT -5
..With my silk in hand, I'd be happy to take 1000 Loonies off you any time Brad. My chocolate will be tempered and I'll have had a beer while you're still trying to cool your chocolate down to the low temperature before heating it up again. Ok... I really have to say this: Mark, you're not the sharpest tool in the shed are you? Show up at my shop with $1000 in hand. I'll hand you 3lbs of untempered chocolate and some untempered cocoa butter for you to make into silk. I'll just start with 3lbs of untempered chocolate. THEN we start the clock ticking. (Sorry dude, you don't get to start tempering your chocolate the day before). If we start today at noon, by tomorrow at noon your silk "might" be ready. I'll be done in 30 minutes and have my newly won $1000 spent before you even start. Lyndon: Go on Facebook and watch my video. Simply use a cold water bath. It works very quickly (a couple of minutes actually). If you are using a Rev V, simply put some of the chocolate into a cold water bath, and cool it to 78/79 degrees and dump it into your REV. The crystals will have been created and you're good to go. No need for silk.
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Post by mark on Jun 7, 2017 8:03:50 GMT -5
Brad, I participate in these forums because they are a great place for knowledge exchange. I have learnt a great deal here from many of the generous folks sharing their experiences, including yourself. Thanks so much for sharing. Now that I have some experience myself, I'm happy to provide advice based on what works for me, so when the OP found himself in a similar situation to one I was in a while back, I offered my advice.
I have no issue if you disagree, but please keep it friendly.
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Post by bmikiten on Jun 9, 2017 21:27:09 GMT -5
How unfortunate that a simple question has turned "experts" who should be sharing their knowledge into a bunch people making bets, insults and criticisms. I've learned so much from this forum and see that it has taken the toll that so many forums do on the internet - a flaming war.
Share knowledge not grief
Brian
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Post by mark on Jun 11, 2017 19:59:08 GMT -5
Agreed Brian, it's unfortunate. I thought Brad's bet idea was fun and I'm always up for some humorous banter. But it clearly got out of hand. I love how helpful this community is and I'm keen to help keep it that way. Apologies if I contributed to the degeneration of this thread, that was not my intention.
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