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Post by adrianwalton on Nov 12, 2023 14:10:31 GMT -5
I've made silk a bunch a times in the past and the finished result typically looked uniform. This time, however, it seems like it didn't temper correctly. Is this your interpretation of the attached photos? FYI, I used a sous-vide at 92.5 deg F for 40 hours.
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Post by Ben on Nov 13, 2023 12:01:32 GMT -5
Yep, those are bloomed so aren't tempered correctly.
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Post by adrianwalton on Nov 13, 2023 22:01:02 GMT -5
Hmmm. Not sure what I did wrong. I will try again with more time. I forgot to mention that it is deodorized cocoa butter. Other times I have used natural cocoa butter.
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Post by mark on Nov 14, 2023 19:11:19 GMT -5
John just did a long ATS post on silk if you’ve not seen it.
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Post by adrianwalton on Nov 20, 2023 11:45:17 GMT -5
Thanks Mark and Ben. I had to drop the temperature to 91 deg F to prevent my deodorized cocao butter from forming clear liquid. I used 93 deg F for the natural cocoa butter.
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bart
Neophyte
Posts: 6
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Post by bart on Feb 21, 2024 7:27:26 GMT -5
Hi, should I join with my question here or post a new one? Trying to make the silk first time. After 24h+ at 92.5F it barely changed shape so I upped it to 93F and since then it's still "molding" but very, very slowly. Should I just keep it at 93? I see you've done 40h, but at what time did your butter became a shapeless mass? The picture: ibb.co/3c81KR4
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Post by Chip on Feb 21, 2024 7:38:20 GMT -5
bart : The cocoa butter should look a bit like oatmeal when finished. That's the best way I can describe it. Also, do you use an external thermeter to verifiy the temp you are holding at is correct? Both sous vides I have purchased show 92.5 yet in actuality were 2 to 3 degrees warmer. When cooking meat that is no problem but when making silk it is a huge problem. Now I set my sous vide on 90.5 and get a perfect 92.4 constant temp. Also, what do you mean by 'molding?'
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bart
Neophyte
Posts: 6
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Post by bart on Feb 22, 2024 7:24:53 GMT -5
bart : Also, what do you mean by 'molding?' Sorry, silly mistake, I meant "melting". Thank you! The oatmil comparison speaks to me (I got something very similar in consistence to that!). I don't have a very accurate thermometer yet so I did measure but I trust the ANOVA criculator more that the thermometer itself But sure, gonna purchase one and thank you very much for the suggestion. regards!
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Post by Chip on Feb 22, 2024 8:12:29 GMT -5
bart , You are welcome. BTW: my sous vide is also an Anova. . 2 degrees too hot.
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