Post by simplynaturalfarm on May 25, 2011 18:21:19 GMT -5
I think I multitask way too much and you can't do that without a good timer, and a child to remind you why you set the timer .*G* And even then multitasking is bad with cheesemaking .
I decided to try using our large roaster for cheesemaking, but it is my main meat cooking item and I have been thinking I should not be rotating my meat with raw milk cheeses - I don't necessarily get that roaster scrubbed as clean as it probably should be in between chickens, roasts, etc - something is cooking in it every day.
So I have been contemplating another roaster (for $30ish) vs. a cheese vat. In my online looking I see they are using food warmers in some of the cheesemaking, but the only advantage I see is that it holds 6 gallons instead of 4 gallons (which is what mine holds). It does go a bit lower (144F instead of 150 LOL), but when I spoke to Steve from Cheesemaker he said it won't do as low as 90 so you actually have to monitor it yourself and shut it off when it gets to 90. Then it will keep warm for about 2 hours (probably similar to a roaster).
www.google.com/products/catalog?hl=en&safe=off&client=firefox-a&rls=org.mozilla:en-US:official&channel=s&q=adcraft+food+warmer&um=1&ie=UTF-8&tbm=shop&cid=5669580530682488016&sa=X&ei=ZGHdTZP5FciutwenmMXMDw&ved=0CE8Q8wIwAA&biw=1279&bih=842#
Do you guys all just use double boilers or pots on your stove? Using the electric roaster is definitely an art to learn what temp is where, but it is no less hard than using my stove which I would need to get MORE pots for as I only own one 3 gallon pot and everything else is 1 gallon.
Just wondered what everybody is doing.
Heather
www.google.com/products/catalog?hl=en&safe=off&client=firefox-a&rls=org.mozilla:en-US:official&channel=s&q=adcraft+food+warmer&um=1&ie=UTF-8&tbm=shop&cid=5669580530682488016&sa=X&ei=ZGHdTZP5FciutwenmMXMDw&ved=0CE8Q8wIwAA&biw=1279&bih=842#
I decided to try using our large roaster for cheesemaking, but it is my main meat cooking item and I have been thinking I should not be rotating my meat with raw milk cheeses - I don't necessarily get that roaster scrubbed as clean as it probably should be in between chickens, roasts, etc - something is cooking in it every day.
So I have been contemplating another roaster (for $30ish) vs. a cheese vat. In my online looking I see they are using food warmers in some of the cheesemaking, but the only advantage I see is that it holds 6 gallons instead of 4 gallons (which is what mine holds). It does go a bit lower (144F instead of 150 LOL), but when I spoke to Steve from Cheesemaker he said it won't do as low as 90 so you actually have to monitor it yourself and shut it off when it gets to 90. Then it will keep warm for about 2 hours (probably similar to a roaster).
www.google.com/products/catalog?hl=en&safe=off&client=firefox-a&rls=org.mozilla:en-US:official&channel=s&q=adcraft+food+warmer&um=1&ie=UTF-8&tbm=shop&cid=5669580530682488016&sa=X&ei=ZGHdTZP5FciutwenmMXMDw&ved=0CE8Q8wIwAA&biw=1279&bih=842#
Do you guys all just use double boilers or pots on your stove? Using the electric roaster is definitely an art to learn what temp is where, but it is no less hard than using my stove which I would need to get MORE pots for as I only own one 3 gallon pot and everything else is 1 gallon.
Just wondered what everybody is doing.
Heather
www.google.com/products/catalog?hl=en&safe=off&client=firefox-a&rls=org.mozilla:en-US:official&channel=s&q=adcraft+food+warmer&um=1&ie=UTF-8&tbm=shop&cid=5669580530682488016&sa=X&ei=ZGHdTZP5FciutwenmMXMDw&ved=0CE8Q8wIwAA&biw=1279&bih=842#