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  • tylerflorenceNext we're going pour a beautiful strawberry gel over top. Gelatin sets at temps below 59, I'm going to bring down the temp of both the cheese cake and the strawberry extraction. A classic baume presentation. #cheesecake #cheeseweek #tftestkitchen

  • thefirstryan@lsplan21 yum...
  • againstallgrainI would love to shadow you and learn! Everything you do is so scientific. I work with gelatin all the time for a grain-free stabilizer but I had no idea of the temps! Need a food photographer? :-)
  • jsf415@tylerflorence Is that thermometer something I need to get? It looks like it works flawlessly.
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