I loved this video because it was done in real time in a real kitchen. It is pretty difficult to get that temp just right, holding the thermometer, stirring, keeping the bowl over the water, yada, yada. Seeing an actual person do this in real time is so much better than seeing spliced clips of the perfect shot. I attempted tempering for the first time tonight and I gotta tell you, I had chocolate all over the stove from the end of the thermometer and keeping the bowl over the water while stirring AND checking the temp was absolutely nerve wracking. One thing I could have done better was to make the chocolate pieces smaller to begin with, like really small. Crazy difficult but what good thing was ever simple? Thank you for this dose of reality. Keep on with real time videos. Life is real time, right? Thanks, Elizabeth Morrison, Pueblo, Colorado.
Aww I love that "life is real time." It sure is! I try to keep it as real as I can while trying to hold people's attention. Thank you for your comment! It made my day. If I could sum up tempering chocolate with the ice bath method it would be: "on the heat, off the heat, on, off, on, off. On the ice water, off the ice water, on, off, on, off. Repeat until you nail it (or go crazy!)" ;-)
Always nice to watch someone with skills. Will your next show present how you used your creation? Always reminds me of triple dipped strawberries using 3 colors of chocolate. Yummy.
Any suggestions on how to keep the contents of the bowl at the working temperature for longer? I know you can get tempering machines that keep it at a set temperature, but without that? 🤔 Also just a suggestion would be to mention Celsius temperature too 😊
Hi Cormac! I'll keep that in mind about Celsius, I try to make sure measurements are easily accessible in both volumetric and by weight, but F vs C would be good too! I find that keeping the bowl on a towel helps keep it at working temperature for longer. Hope that helps! Happy tempering!
I saw Jacque Torres use a hair dryer to bring the temperature back up to a workable temperature like 90 degrees or 32.22 Celsius. Or you can use a heating pad on low but keep checking the temperature. Don’t care for the ice method, but it’s good to learn all the tempering methods. ❤😊
I loved this video because it was done in real time in a real kitchen. It is pretty difficult to get that temp just right, holding the thermometer, stirring, keeping the bowl over the water, yada, yada. Seeing an actual person do this in real time is so much better than seeing spliced clips of the perfect shot. I attempted tempering for the first time tonight and I gotta tell you, I had chocolate all over the stove from the end of the thermometer and keeping the bowl over the water while stirring AND checking the temp was absolutely nerve wracking. One thing I could have done better was to make the chocolate pieces smaller to begin with, like really small. Crazy difficult but what good thing was ever simple? Thank you for this dose of reality. Keep on with real time videos. Life is real time, right? Thanks, Elizabeth Morrison, Pueblo, Colorado.
Aww I love that "life is real time." It sure is!
I try to keep it as real as I can while trying to hold people's attention. Thank you for your comment! It made my day. If I could sum up tempering chocolate with the ice bath method it would be: "on the heat, off the heat, on, off, on, off. On the ice water, off the ice water, on, off, on, off. Repeat until you nail it (or go crazy!)" ;-)
Always nice to watch someone with skills. Will your next show present how you used your creation? Always reminds me of triple dipped strawberries using 3 colors of chocolate. Yummy.
Yes, soon! I've got something up my sleeve. 🍫
Any suggestions on how to keep the contents of the bowl at the working temperature for longer? I know you can get tempering machines that keep it at a set temperature, but without that? 🤔
Also just a suggestion would be to mention Celsius temperature too 😊
Hi Cormac! I'll keep that in mind about Celsius, I try to make sure measurements are easily accessible in both volumetric and by weight, but F vs C would be good too!
I find that keeping the bowl on a towel helps keep it at working temperature for longer. Hope that helps! Happy tempering!
@@ChefLindseyFarr sweet thanks for the tip, yeah I guess anything that insulates the bowl would help :)
I saw Jacque Torres use a hair dryer to bring the temperature back up to a workable temperature like 90 degrees or 32.22 Celsius. Or you can use a heating pad on low but keep checking the temperature. Don’t care for the ice method, but it’s good to learn all the tempering methods. ❤😊