Forum Activity for @David Lubertozzi

Air bubbles!

Posted in: Tech Help, Tips, Tricks, & Techniques

One way to get air bubbles out of a molded substance is by putting the filled mold in a vacuum chamber while the substance is still molten and pulling a vacuum on it. Haven't tried it myself with chocolate though...The big companies make a huge variety of premade shells, and they are sold by the zillions to pastry chefs and restaurants worldwide for later filling. Here's 101 from Uster: http://www.auiswisscatalogue.com/1-VESL.html

brix hydrometers/ refractometers

Posted in: Geek Gear - Cool Tools (Read-Only)

AFIK, sorbets should be around 25-30 Brix; a cheap floating glass winemaker's hydrometer will work fine for that; they run $10-$30, here's some: http://morewinemaking.com/search?search=hydrometer&=Search Super easy to use; no calibration but you will need to multiply by a temperature correction factor if your sample is not at the same temp the bulb was factory-calibrated for (usually 60F).A decent winemaker's refractometer goes for around $60 at the homebrew shops; I've seen them starting for half that on ebay but obviously there's no guarantee of quality there.