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This is cute! This small resin clay mold makes cute tarts in four sizes-2.3cm・1.7cm・0.9cm 0.7cm.

Only to be used with resin clay-for example resix clay (which we also sell).

Please note that only the mold is included.

http://www.etsy.com/view_listing.php?listing_id=35449182

Filed under: mold

http://ny-image1.etsy.com//il_fullxfull.103585509.jpg

This is a vintage mold called "kashigata".

Often made of sakura (cherry wood) and seasoned for about 3 years before carving, kashigata were used to make dried confectionery made of rice flour and sugar called rakugan. Earliest records show that this practice dates back to the mid-17th century. These confections were used as offerings and snacks for celebratory occasions and even unfortunate events. For example when a person died, it was expensive to give flowers or fresh food so, people made these sweets in the form of flowers, fish etc. These items were then placed on the "butsudan" (family shrine found in the house) for the dead person.


Kashigata were also used in the making of wagashi (nama-gashi or freshly made cake and hi-gashi or dried confectionery) for tea ceremonies.


Common kashigata motifs in the Edo era - chrysanthemums, plum blossoms
Meiji Era - spread of western technology - balloons, planes
World War II - national pride heightened - cherry blossoms, battleships - used as gifts for departing troops, ceremonies and commemorative occasions


With the advent of refrigeration, fresh fish replaced rakugan motifs like the sea bream. Sadly today, making offerings for fortunate and unfortunate events is no longer a common practice. This in turn has lessened rakugan demand although they are still found in tea ceremonies and homes. The decrease in kashigata artisans today has made kashigata carving a dying craft making kashigata itself a sought-after collectible.


*You can use this mold as food mold to cook. Please clean thoroughly before using.


It measures 16cm long x 8 cm wide x 4 cm tall.Inside it measures 5 x 11cm.

http://www.etsy.com/view_listing.php?listing_id=34833173

**********************************************************
Our Etsy Stores:

Supplies- FromJapanWithLove.etsy.com
Deco Sweet Supplies- DecoSweets.etsy.com
Handmade- SouZouCreations.etsy.com
Vintage- VintageFromJapan.etsy.com
Bakingsupplies - TheKawaiiKitchen.etsy.com

We will combine shipping if you buy from any of our stores.

Filed under: mold

http://ny-image3.etsy.com//il_fullxfull.103600271.jpg

http://ny-image1.etsy.com//il_fullxfull.103600405.jpg

http://www.etsy.com/view_listing.php?listing_id=34838219

This is a vintage mold called "kashigata".

Often made of sakura (cherry wood) and seasoned for about 3 years before carving, kashigata were used to make dried confectionery made of rice flour and sugar called rakugan. Earliest records show that this practice dates back to the mid-17th century. These confections were used as offerings and snacks for celebratory occasions and even unfortunate events. For example when a person died, it was expensive to give flowers or fresh food so, people made these sweets in the form of flowers, fish etc. These items were then placed on the "butsudan" (family shrine found in the house) for the dead person.


Kashigata were also used in the making of wagashi (nama-gashi or freshly made cake and hi-gashi or dried confectionery) for tea ceremonies.


Common kashigata motifs in the Edo era - chrysanthemums, plum blossoms
Meiji Era - spread of western technology - balloons, planes
World War II - national pride heightened - cherry blossoms, battleships - used as gifts for departing troops, ceremonies and commemorative occasions


With the advent of refrigeration, fresh fish replaced rakugan motifs like the sea bream. Sadly today, making offerings for fortunate and unfortunate events is no longer a common practice. This in turn has lessened rakugan demand although they are still found in tea ceremonies and homes. The decrease in kashigata artisans today has made kashigata carving a dying craft making kashigata itself a sought-after collectible.


*You can use this mold as food mold to cook. Please clean thoroughly before using.


It measures 23.5 cm long x 9.8 cm wide x 3.8 cm tall. Inside it measures 17.3 cm long x 5.8 cm wide.

**********************************************************
Our Etsy Stores:

Supplies- FromJapanWithLove.etsy.com
Deco Sweet Supplies- DecoSweets.etsy.com
Handmade- SouZouCreations.etsy.com
Vintage- VintageFromJapan.etsy.com
Fabric- FabricFromJapan.etsy.com

We will combine shipping if you buy from any of our stores.

Filed under: mold

Jamie says...

Here's the latest from the Rosen Chamber.  Conditions have been holding steady in the mid 50s for temp and 70-80% humidity.  I've been keeping my humidity up a bit more than the Ruhlman/Polcyn book calls for for a few reasons.  First, because the outside of the giant genoa was starting to get dry and it's so big, I want to make sure I don't get case hardening.  Second, I wanted to encourage more mold development.  Third, I just got the Marianski book on fermented sausages and it recommends a humidity range of 70-85%, rather than Ruhlman's lower 60-70%, and I put more stock in Marianski.  One interesting (and disconcerting) thing I found was that my remote humidity sensor generally reads about 7% higher than my base unit for the same conditions.  Who knows which is correct.  I have an analog hygrometer in the mail that I'll add to the mix ($5).

You'll see that all seem to be doing nicely, with plenty of mold on the tuscans and a slow but steady development on the genoa.  I wiped off some blue/green/khaki mold spots yesterday with a water/vinegar mix.  Probably wasn't necessary, but did it anyway.  Also, interesting to see that much of the "white" mold on my tuscans is really off-white tending toward yellow/brown.  I hope that's OK.

I haven't weighed anything yet, but plan to do so soon. 

           
Click here to download:
Rosen_Salami_Update_tag_Jamie_.zip (3020 KB)

Filed under: mold

http://ny-image2.etsy.com/il_fullxfull.101436550.jpg

http://ny-image1.etsy.com/il_fullxfull.101436669.jpg

This is a vintage mold called "kashigata".

Often made of sakura (cherry wood) and seasoned for about 3 years before carving, kashigata were used to make dried confectionery made of rice flour and sugar called rakugan. Earliest records show that this practice dates back to the mid-17th century. These confections were used as offerings and snacks for celebratory occasions and even unfortunate events. For example when a person died, it was expensive to give flowers or fresh food so, people made these sweets in the form of flowers, fish etc. These items were then placed on the "butsudan" (family shrine found in the house) for the dead person.


Kashigata were also used in the making of wagashi (nama-gashi or freshly made cake and hi-gashi or dried confectionery) for tea ceremonies.


Common kashigata motifs in the Edo era - chrysanthemums, plum blossoms
Meiji Era - spread of western technology - balloons, planes
World War II - national pride heightened - cherry blossoms, battleships - used as gifts for departing troops, ceremonies and commemorative occasions


With the advent of refrigeration, fresh fish replaced rakugan motifs like the sea bream. Sadly today, making offerings for fortunate and unfortunate events is no longer a common practice. This in turn has lessened rakugan demand although they are still found in tea ceremonies and homes. The decrease in kashigata artisans today has made kashigata carving a dying craft making kashigata itself a sought-after collectible.


*You can use this mold as food mold to cook. Please clean thoroughly before using.

It measures 18 cm long x 10.5 cm wide x 3.8 cm tall. Inside it measures 12 cm long x 7.8 cm wide.

http://www.etsy.com/view_listing.php?listing_id=34196793

**********************************************************
Our Etsy Stores:

Supplies- FromJapanWithLove.etsy.com
Deco Sweet Supplies- DecoSweets.etsy.com
Handmade- SouZouCreations.etsy.com
Vintage- VintageFromJapan.etsy.com

We will combine shipping if you buy from any of our stores.

Filed under: mold

Jim says...

Here is an update on the salumi in my dry-curing chamber/fridge.

The saucisson sec are very near being ready. I will probably cut into one of them to test tomorrow - Saturday, November 7 - which will be 30 days of curing since they were stuffed. They still have no mold on them, very little squish when you squeeze, and no signs of case hardening. Appearance has not changed for over a week. Hope they taste as good as they look.

The Tuscan salamis have not changed in appearance much - just slightly more white haze on them (undoubtedly the white mold I painted on) and now a few more dense spots of other white mold.

The most interesting items are the two Genoa salami. Two days ago (Wednesday - November 4), I spotted some new blue/green mold spots on one of them. I did not want to wipe them with a salt/vinegar solution as this would destroy the other white/beneficial mold that has developed nicely. So, I mixed a very small solution of 50/50 Clorox and water (about a teaspoon of each) and painted the spots lightly using a small artist's paint brush - hoping to kill the spots and not use enough of the mixture to taint the flavor. I appears to have worked quite well. Pictures and explanations follow:

Here is the most serious area before painting 2 days ago.

Here is another area with less of a problem.

This is the first area immediately after painting.

This is the first area 2 days later (today).

This is the other area today.

As you can also see, the white mold has developed well and continues to do so.

The other Genoa has had absolutely nothing bud the white mold on it.

Filed under: mold

This is cute! This small resin clay mold makes cute puffy 3D doughnuts (3mm ~ 16mm - 7 sizes).

Only to be used with resin clay-for example resix or grace clay (which we also sell).

http://www.etsy.com/view_listing.php?listing_id=27817042

Filed under: mold

Jamie says...

My lovely wife, Jeanine, cannot stand the "stench" in our basement.  She wants me to throw all the salami in the garbage.  I tell her that I am THE PRESIDENT OF THE MEAT CLUB and that it is both my duty and passion to carry on these old traditions and craft some tasty morsels in the process.  She pinches her nose and says: "Get rid of them!!!!"

But, of course, I cannot.  I will need to come up with some other solutions.  I'm thinking of setting up some odor barriers in the short term (shower curtains?) and then maybe devise a more involved venting system to the outdoors.  I guess not everyone can appreciate the funky/sour smell of aging raw meat.....

While I've still got my cherished boys (they're really like family now), here's a quick update: the Giant Genoa and the three tuscans are all sharing the curing chamber, which is hovering around 55-60 degrees and 72-76% humidity.  Everything's looking pretty good, especially the tuscans, which are developing an excellent bloom of powdery white mold (see pictures).  The genoa is doing nicely too, but not much mold and the only mold is slightly furry (though it's white and not too furry, so I'm not concerned); I see the beginning of some nice white powdery mold, which is good.  Despite the relatively high humidity in the chamber, I have some concerns about the exterior of the genoa drying out given its massive girth and the fact that the venting fan is often on, which may be passing a dessicating breeze across the genoa.  We'll see.

Next time you see Jeanine, let her know how cool you think she is for curing salami in her basement....

         
Click here to download:
Spouse_Versus_Salami_tag_Jamie.zip (2610 KB)

Filed under: mold

http://ny-image1.etsy.com/il_fullxfull.99895741.jpg

This is cute! This small resin clay mold makes cute puffy ice cream (5mm ~ 2.5cm - 7 sizes).

Only to be used with resin clay-for example resix clay (which we also sell).

Please note that only the mold is included.

http://www.etsy.com/view_listing.php?listing_id=33741266

Filed under: mold