Concerns with Eshine order
Senior Member
Joined: Aug 2005
Posts: 4,813
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From: Aurora Texas
I can comment on my personal experience which is I have cans that are chalky whiteish blue and another regular blue. It seems as if the chalky white turns blue as you get deeper into the top layer almost as if only the top is white. I have used them both and they work the same. The cans that are real soft in the middle, customers have double boiled them, stirred and they cool consistent. I would not worry about the color myself.
Would you mind dropping me a note about another topic?
rollingrock@thedetailerscafe.com
Cheers
RR
Senior Member
Joined: Apr 2006
Posts: 2,396
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From: DFW
I can comment on my personal experience which is I have cans that are chalky whiteish blue and another regular blue. It seems as if the chalky white turns blue as you get deeper into the top layer almost as if only the top is white. I have used them both and they work the same. The cans that are real soft in the middle, customers have double boiled them, stirred and they cool consistent. I would not worry about the color myself.
Thanks for the quick replies and great advice!!! Duly noted for future business!!!
Member
Joined: Jun 2008
Posts: 77
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From: Iowa
What is this process? I did a forum search and come up with nothing...
I have 3 tins of #16 coming from eshine so any info is appreciated!
Last edited by jimithng23; Jul 16, 2008 at 10:48 AM.
Junior Member
Joined: Apr 2008
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(I am not sure if this is how everyone else is doing it)
Find a pan that the wax container will sit on and boil water in that pan with the wax container on it. The heat from the boiling water will warm the wax to a striable state. Ask the wife or mom, I'm sure she will be able to help out.
Junior Member
Joined: Jul 2008
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Correct. Basically just put the tin in water on an over burner, it is better if the bottom is raised also using a shim or something. Heat the water and once the wax melts stir it then shut off the heat, leave to cool. Many do this even when their wax shrinks or cracks.
For Legal reasons... I do not recommend doing anything of the sort as the boiling pot can spill and burn you causing us a lawsuit.
For Legal reasons... I do not recommend doing anything of the sort as the boiling pot can spill and burn you causing us a lawsuit.
Double boiling is the heating of the wax from indirect heat. A double boiler is used to melt chocolate, cheese, candle making and stuff that would burn otherwise if heat were applied strait to the substance.
(I am not sure if this is how everyone else is doing it)
Find a pan that the wax container will sit on and boil water in that pan with the wax container on it. The heat from the boiling water will warm the wax to a striable state. Ask the wife or mom, I'm sure she will be able to help out.
(I am not sure if this is how everyone else is doing it)
Find a pan that the wax container will sit on and boil water in that pan with the wax container on it. The heat from the boiling water will warm the wax to a striable state. Ask the wife or mom, I'm sure she will be able to help out.
Senior Member
Joined: Apr 2006
Posts: 2,396
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From: DFW
Dontcha' hate having to put this part in it??? 
Anywho, any word on working for you? (See my second post in this thread) Thanks!!!
Senior Member
Joined: Jan 2008
Posts: 158
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From: ft. laud., fla
"Double boiling" is a very simple idea, based on the fact that water boils at 100 degrees celsius. If you place food in a pot, and then place that pot in boiling water, you're cooking the food at 100 degrees.
Why might you care about that? Well, it turns out that a lot of very tasty sauces and reductions are pretty sensitive to temperature, and you don't want to burn them or dry them out. See, for example, the chocolate sauce I've linked.
More generally, you can use this technique whenever you want to heat something in a pot (especially liquids) but you want to know that they won't get too hot.
So, how do we do it? Well, take a large pan or pot and put in about a 1-2 cm layer of water; heat it until it boils, and then put in a second smaller container inside. A small coffee pot is ideal, but a pyrex bowl can just as easily do the job.
Alternatively, you might run into a device called a "double boiler"; this is just a specialized pot with two layers, one which holds the boiling water and one which contains the thing to be heated. It's hardly necessary, but it can be a useful shortcut.
Note that the second bowl will be in direct contact with a rather hot surface, so if you're concerned about it burning / cracking, then you can prop it up on some supports (e.g. chopsticks, a couple of chopped carrots, or anything else you don't care about heating aggressively). Labels
(click a label to find demetri's related articles)
double boiler
double boiling
cooking technique
sauce techniques
reduction techniques
Links
Why might you care about that? Well, it turns out that a lot of very tasty sauces and reductions are pretty sensitive to temperature, and you don't want to burn them or dry them out. See, for example, the chocolate sauce I've linked.
More generally, you can use this technique whenever you want to heat something in a pot (especially liquids) but you want to know that they won't get too hot.
So, how do we do it? Well, take a large pan or pot and put in about a 1-2 cm layer of water; heat it until it boils, and then put in a second smaller container inside. A small coffee pot is ideal, but a pyrex bowl can just as easily do the job.
Alternatively, you might run into a device called a "double boiler"; this is just a specialized pot with two layers, one which holds the boiling water and one which contains the thing to be heated. It's hardly necessary, but it can be a useful shortcut.
Note that the second bowl will be in direct contact with a rather hot surface, so if you're concerned about it burning / cracking, then you can prop it up on some supports (e.g. chopsticks, a couple of chopped carrots, or anything else you don't care about heating aggressively). Labels
(click a label to find demetri's related articles)
double boiler
double boiling
cooking technique
sauce techniques
reduction techniques
Links
Senior Member
Joined: Sep 2006
Posts: 671
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From: Omaha, NE
Shipping...
Recieved my two tins this afternoon. It took 7 business days from Canada to Nebraska. Exactly what the email and website stated. Product arrived in great condition. Both are a light blue tint. Cheers! 