@@michaelmacagba3535 yeah absolutely, you don’t need to to blanch it for long

@@mickie2412 oh I was just looking at this on my self the other day and thinking I hadn’t had a look at it in a while. I need to get it out again

It will depend a bit on the result you get and what you are after. Often 1 charger is enough, but you can use a second if you want something more whipped. Generally if I’m doing something new I test it with one, see if the result is what I’m after, add a second if necessary

Thanks, I have a few half done videos where I still try to give both complex & simple options but I think you are right & going forward after that I’m going to more focus on going in depth on things and hope that’s interesting to enough people :)

-12c to -10c works well for this

@@EddieShepherd thank you chef! And how about before paco ing / ninja creami

@@masterful9954 this one I freeze with liquid nitrogen but if you were going to use a pacojet / ninja you would freeze to a more standard freezer temp -20 to -24 I’d suggest

@@EddieShepherd you are a legend thank you so much

Aw thanks. Yeah let me know how it goes

Thanks 😄

@@everysinglenight yeah you should give it a go, the thing with the chocolate grinder is that you can leave it running to get everything so fine you get perfectly smooth chocolate. I think you could make a version of this with a food processor but it will probably still have a very finely grainy texture - it wouldn’t be bad, just not the perfect chocolate texture - the stone grinder gets the particle size so small you can’t detect any grain

@@EddieShepherd Thanks, that's good to know!

Thank you :)

Cheers :)

@@FrouzakisGeorge thanks man

@@DauvitAlexander yeah I completely agree

@@Frawg4 I’ve used both and both have their advantages, I have a video I’m working on about that. The main thing I like with the paco jet (although I don’t own one at the moment) is the workflow, and of course the quality is brilliant, but they are just so expensive I don’t feel the need to buy one since I have liquid nitrogen

@@Frawg4 with the mounting of the ice-cream I use a low temperature freezer, I think it’s barely noticeable the texture difference between moulded and freshly made, but you could probably just tell the difference side by side. But the advantage it gives in service and how the dish cones together is worth it in this case I think

@@EddieShepherd Yes they are indeed very expensive but with their patent expired i am hoping for more afforable ones coming out that deliver the same quality (The Ninja is just not there from what ive heard). I have a Rowzer which is still very expensive but pretty decent. A downside that ive had with it is that if not perfectly emulsified, ive experienced the mixture splitting a bit during the freezing process resulting in the fat grouping up at the top. Fixed by scraping it, mixing everything and refreezing it but that is definitely something to keep in mind

@@Frawg4 I’ve used the ninja (that’ll also come up in a video) and while it’s definitely not the same quality as pacojet / nitrogen for the price I was really surprised how good it is, if you process each beaker twice the results are surprisingly impressive especially for the price

@@EddieShepherd Looking forward to the videos very much now :)

You use the weight of cooked/prepared beans so it is as consistent & accurate as possible

@@EddieShepherd very kind, tank you so mush! Cheers! 😉👌

@@TechGirlTiff let me know how you get on. The main thing to do it safely is controlling the temperature & humidity and having everything be nice & clean & controlled - but you might be able to do that in a dehydrator or low oven or bread prover or make something suitable with things you have. Let me know how you get on and how you choose to do it :)

@@EddieShepherd well. First rule I broke is I used a rice cooker and set it to firmer setting and used a little too little water. Second rule I broke was I used disinfected glass dishes to hold the rice with no cloth in them. After I cooled off the rice I inoculated and covered with plastic wrap and poked holes. First 10-12 hours I put in the warmest no AC room in the house. Then mixed and put new plastic wrap and holes. Since it didn't feel warm much at all I now have it in proof setting on oven. I may not have washed the rice well enough and I may have inoculated too soon and the rules I broke may ruin it only time will tell.

@@tudoropris2067 sure. So in the fridge I’d say it’s at it’s best for a week, then gradually starts to loose quality slowly. Vacuum packed & frozen it should be good for several months, then again probably a slow subtle loss in quality beyond 3 or 4 months. But it all depends on how and where you want to use it. These are based on wanting to serve it to guests at restaurant quality, if it’s just for home use you can probably keep it longer in both ways without noticing the quality drop too much

@@EddieShepherd Thank you so much for taking the time to write back. I appreciate it and will make it soon :)

I’m not certain but I would think so, you would have to ask Crucial Detail who make the coffee maker

@@WanderingNature that’s the perfect way to do it if you can leave it outside to slowly evaporates without rain diluting it but I live in Manchester in the UK and there is a 0% chance you can leave anything outside without it being rained on. So the boiling is just to reduce the water content enough that a slow drying can take place

@@Maximo73 I have, it would be back a little in my catalogue here - coffee siphon kzfaq.info/get/bejne/i86SbMKTysm0iIU.html

@@EddieShepherd thank you Eddie

Sounds fantastic

You might be best looking for a local supplier of ultrasonic baths and speaking directly to them, that’s what I did for mine

You definitely get a much more muted flavour using water rather than alcohol. If it’s just for a spritz over an alcoholic cocktail I would also suggest that you probably could just use an alcohol based destination of lemon. but if it does need to be water-based I would suggest go for a high concentration of lemon zest (maybe up to 10%) infused for at least 24 hours into the water and I would distil the water with the lemon zest mixed in with it at around 45C and probably aim to distil and capture about 2/3 to 3/4 of that mixture .

@@EddieShepherd ha! I actually rarely infuse before distilling… unless it’s dry herbs or nuts. Couldn’t say why though. I will try again considering your tips! Thank you!

I'd actually recommend just putting lemon zest in 96% Ethanol for 2 days and straining it off. This pulls out pretty much all of the oils.