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30

Butter may look totally amorphous, but there's actually a fair amount of structure in the fat, in particular fat crystals that make it firmer. Melting it disrupts all that structure, and it can't regain it just by resolidifying, so the structure of previously melted butter really is different. You might notice that this is similar to chocolate: if you take ...


29

Part of making butter is churning... the churning process introduces a ton of air into the butter. When you melt it, all of the air is released so you should never expect melted butter to return to the same state it was before it was melted. The air trapped in butter is what causes the lighter color you see... if you take softened butter and whip it (as ...


20

There is indeed a physical change that occurs. If you think back to grade school science you probably remember learning about solutions and suspensions, and how the former is a mixture that stays mixed when left alone (like saltwater) and the latter is a insoluble particles dispersed in a liquid, which separate if left alone (like water and sand if you ...


3

Working with chocolate is so tricky! Introducing even a tiny amount of water to melted chocolate will cause it to seize. The water could come from unexpected places: steam from a double boiler, condensation on the interior of a lid, the use of a wet utensil. Seized chocolate can be returned to a smooth, melty texture, but it will no longer be suitable for ...


2

Fudge is candy. Like all candy making it is built on a concentrated sugar syrup. Fudge is differentiated from other candy in that it is encouraged to form tiny crystals and is high in fat. The chocolate in fudge provides two things: flavor and fat. Although less traditional, plenty of recipes for fudge variants leave out the chocolate altogether. As ...


2

If it's got milk or cream in it, then refrigerate it. Otherwise pure sugar and salt doesn't really spoil. As a general rule dryer goods take longer to spoil, and fat/oil is very difficult to spoil.


2

Do you mean that you made salted caramel today or melted it into a sauce? If you mean made it, keep it loosely covered in a cool, very dry place, not the fridge. Moisture is the enemy of caramel and if it's salted, the salt will attract even more moisture. Or, you can wrap them really well and freeze them. If it is a melted, salted caramel sauce, just ...


1

An EXCERPT from the Huffington Post article "How To Make The Creamiest Nacho Cheese." Entire article at: http://www.huffingtonpost.com/2012/01/12/how-to-make-nacho-cheese_n_1202697.html (I leave out the salt since cheese is salty enough for me.) 2 tablespoons butter, 2 tablespoons flour, 1 cup milk (warmed), 8 slices cheddar cheese, 1/2 teaspoons salt, ...



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