Yes I can relate to that. I use the seeding method and sometimes it takes ages to get it right. And I know what you mean about the lumps. Sounds ike the EZtemper is worth the money. Thanks for your insights
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Appreciate that this is an old post, but am quite excited by this cabinet. I was thinking of using a small wine cabinet but the good ones have dark doors and aren't really good for display purposes. So my question is whether the cabinet needs to have glass or whether you could use some form of acrylic. Would it maintain the temperature as well? I am concerned to keep the weight down. I'm over filling the fridge with ice packs and constantly worrying about moving stuff around out of direct sun.
Hi
This sounds a great alternative for artisan chocolatiers like myself. However I am wondering about the difference between using this and Mycryo? A visiting French chef showed us this technique a few years ago and I have used it a few times. Same percentage, just sprinkle it in and stir. I have found that it can take a bit of stirring to dissolve at times, and may be more expensive ( but the machine is $1000), so that's a Lot of Mycryo. Is it just the convenience of having the silk ready to go?
